Traditional Ukrainian dish. They took cleaned veal, cut it into pieces, put it into the pot and added some grated root of parsley, celery and carrot. The chopped onions were fried on sunflower oil and added to the meat. Then they added water, sour-cream, stewed everything under the cover until the meat was ready. They didn’t let the gravy to boil away, added some boiled water if needed. It was served together with buckwheat porridge or mashed potatoes.