Put clean vegetables and veal into boiling water and cook. Add peppercorn and Vegeta and simmer gently for 1 ½ – 2 hours.
Remove cooked veal and place somewhere warm.
Sauce: Shortly brown flour in heated butter, pour over with soup left from cooking veal, stir in chopped dill, sour cream and boil together briefly.
Slice cooked veal, top with sauce and serve warm with root vegetables from the soup.
Cut the root vegetables in large pieces.
This dish can be frozen.
Freezing: Remove excess fat from the cooled down soup with cut meat and vegetables (up to step 2), place in a dish or plastic bag and freeze.
Defrosting: Leave in refrigerator over night and then put in pot with a little water and gently heat. When done prepare dill sauce (step 3).
Durability: up to 60 days.