INGREDIENTS:
700 g beef on the bone
600 g potatoes
500 g sauerkraut
200 g buckwheat
150 g onion
1 carrot
3 tbsp tomato paste
3 bay leaves
COOKING:
1 Pour the meat with cold water and put to boil, let it boil and remove the foam.
2 Cut the onion lengthwise into two halves, heat a dry frying pan and char the onion cut, put in the broth and cook for an hour, this procedure will give the broth even more flavor.
3Salt the broth and cook for another hour, remove from the stove, remove the meat and let it cool slightly, turn on the oven to heat up to 180 degrees.
4Peel and dice carrots, onions, potatoes, fry onions and carrots, add tomato paste at the end, mix and heat for another 2 minutes.
5Remove the onion from the broth, put the stewed vegetables in a saucepan, add buckwheat, chopped cabbage, chopped meat, season with pepper, salt, bay leaf.
6 Close tightly with foil instead of a lid and send to a hot oven, Russian cabbage soup with buckwheat and beef will be ready in an hour and a half.
7Pour the cabbage soup on warmed plates and add sour cream, you can decorate with herbs.