Wash the belly well, clean it if necessary, then put in water with 5-6 tablespoons of vinegar in the evening until the next morning.
Put the bones to boil, throw the first water and let it boil for 3-4 hours. After 2 hours, add the whole vegetables and peppercorns. Remove the bones and vegetables when they are ready, add the pieces of belly previously washed with vinegar and leave to boil for an hour. Remove the belly in a bowl and strain the juice. Cut the belly into strips and put it back in the juice, then put the boiled carrots and the light one in the blender, pass it well and add it to the juice. Let it boil for another hour, season with salt and remove from the heat.
Separately mix the three yolks with sour cream. Add a pinch of juice over the cream and egg mixture until it reaches 4-5 tablespoons, then add to the soup and mix well.
Great appetite fans!