Bring the veal bones to a boil and froth until the soup becomes clear.
Boil the belly with a little vinegar and change the water as many times as necessary so that the belly does not have a specific smell.
Strain the bone soup and clean the meat bones that we cut into slices.
Put the soup back in a pot and add the vegetables.
When the vegetables are cooked, strain the soup and blend the vegetables.
We cut the belly faithfully.
In a 10 liter pot we put vegetable soup, blended vegetables, sliced belly and let it boil for about 20 minutes.
Meanwhile, mix the yolks with the sour cream, 2 tablespoons of the pepper vinegar and the previously strained garlic sauce. Put two or three tablespoons of semi-chilled soup over the composition and mix.
Take the soup off the heat and mix with the yolks and sour cream.
If necessary, add more cream and vinegar to taste.
Serve hot with hot peppers.
Good appetite !!!