This recipe is from a cook that worked as a chief for many years. First lets distinguish kafana from restaurant. Kafana is simpler and cozier place than a restaurant. Not very fancy, but ideal for morning chorba, for kebapi, rakija etc. I enjoy eating beef stew in kafana and dip my bread in the garlic makalo mmmm.

  • 500 g of veal meat cut into small pieces
  • 1 head of onions
  • 2 carrots
  • 2 potatoes
  • 1 large piece of parsnips
  • 1 root celery
  • 100 ml oil
  • 2 tablespoons of flour
  • 1 sour cream of 200 ml
  • 1 yolk
  • salt
  • pepper
  • parsley
  1. Fry chopped onions until soften.
  2. Add the meat and fry it on both sides just to change color.
  3. Add water just to cover the meat and cook at low heat for about an hour.
  4. After 1 hour, add the diced in cubes vegetables, season with salt and pepper, then add about 2 liters of water and continue to boil.
  5. Once the vegetables are cooked, make roux with 2 tablespoons of flour fried on oil and add it to the broth and mix well. Cook for another 30 minutes.
  6. At the very end, once the broth is ready, mix in the egg yolk in the sour cream and add it to the broth and mix well and fast.
  7. Serve in deep bowls and decorate with finely chopped parsley.
  8. Serve in combination with a garlic makalo and fresh bread.