Kapustnyak


Ingredients
Beef (or other meat on the bone)400 gramsPotatoes2-3 piecesBulb onions1 onionSauerkraut1 stackMillet1-2 tablespoonsSpice
  • Flow temperature:Hot dish
  • Processing Type:Cooking

Meat (any) to boil, drain the first broth. Grate the carrots and half of the onions and fry them to a golden-rosy color. Put cabbage in a small amount of water for 10-15 minutes. Put in the broth diced potatoes, the other half raw onion. Boil for 5-10 minutes with millet. Add carrots, onions, cabbage. Boil another 7-10 minutes. Season with salt, spices. Serve with sour cream.

On a note:

  • To meat broth was transparent, lower the meat for 1-2 minutes in cool boiling water. Drain water, rinse meat. Then you can cook the broth.
  • To make the meat softer and faster cooked, first add a little salt to the broth, and only at the end of cooking add all the required amount of salt.
  • To make the meat juicy when cooking the first dishes, it is cooked in one piece, and when served at the table, cut into portions.