A bean recipe for every taste:
Remove the carrots, white beets and the skin from the onion. Rinse and drain the carrots, beets and celery. Cut the carrots in half lengthwise and the beets in quarters. Then finely slice both. Cut the celery into narrow slices.
Heat the butter in a saucepan, sauté the onion and vegetables in it for 5 min, stirring carefully. Then season with salt and pepper and place in an ovenproof dish with the butter.
Dry the veal chops with household paper, rub lightly with salt and pepper, turn them in flour to the other side and press well until smooth.
Heat the butter or light butter in a frying pan, pour in the chops and roast for 2 min on each side. Later take them out and put them on the vegetables in the ovenproof dish. Pour the hot clear soup. Put the dish in the heated stove on the middle shelf with the lid closed.
Cook the chops at 220 °C for 20 minutes. In the meantime, heat the beans with the vegetable water in a saucepan. Season with salt and freshly ground pepper. Remove from the heat. Lift the beans out of the saucepan with a slotted spoon, drain and then spread evenly over the veal chops.