Sour Soup with Veal

Peel and dice the carrot, celery root, parsley root, and onion into small, even pieces. Rinse the veal and cut it into bite-sized chunks.

Bring 2 liters of water to a boil in a large pot, then add the veal pieces and a pinch of salt. Skim off any foam that rises to the surface to ensure a clear broth.

Add the diced carrot, celery root, parsley root, and onion to the pot with the veal. Stir to combine and reduce the heat to a gentle simmer.

Cover the pot and simmer the soup until the veal is nearly tender and the vegetables are softened. Adjust salt to taste during cooking.

Rinse the rice under cold water, then stir it into the simmering soup. Continue cooking until the rice is fully cooked and tender.

In a small bowl, lightly beat the egg. Slowly ladle a small amount of hot soup into the egg while whisking constantly to temper it and prevent curdling.

Pour the tempered egg mixture back into the soup while stirring gently. Remove the pot from the heat immediately after incorporating the egg.

Taste the soup and adjust seasoning with additional salt as needed. Serve hot, optionally garnished with fresh parsley.