1kg beef (on the bone)
2 liters water
50 ml vegetable oil
1 beet (boiled)
1 onion
200g cabbage
1 carrot
Parsley to taste
2 garlic cloves
2 bay leaves
Salt to taste
2 tablespoons tomato paste
Prepare all the ingredients. Put the beet in a small saucepan, cover with water (the water should completely cover the beet) and boil until cooked
Take a medium sized saucepan, put a piece of beef (preferably use a piece of beef with bone) in it and cover with water. The water should completely cover the beef, while it is boiling. The water should completely cover the beef. Skim it when it starts to boil. Then reduce heat and simmer for an hour and a half without a lid. At the end add some salt. If you wish, you can add spices or a little vinegar to get rid of the peculiar smell of boiled meat.
Chop the cabbage
Grate the peeled raw carrot
Grate the boiled beet
Chop the onion finely
Heat the vegetable oil in a frying pan. Fry the onion for 2-3 minutes over medium heat.
Add the cabbage
Add some salt and cook the cabbage and onion for 5-6 minutes over medium heat
Add the carrot.
Add the tomato paste, stir, cover the pan with a lid and stew for 4-5 minutes over medium heat.
Add some fresh parsley.
Squeeze a couple of cloves of garlic
Take the meat out of the broth, cut into cubes and let it cool down. Carefully put the vegetables from the pan in the broth. Put the broth with vegetables on the fire, add the bay leaf, bring to the boil and cook over medium heat for 25-30 minutes.
Add the grated beet and diced meat, remove the saucepan from heat, cover and let it infuse for 10-15 minutes. Check for salt.
Serve with sour cream and bread.