Cooking time: 120 min.
Servings: 12

INGREDIENTS

meat (I had lean pork, but I prefer beef brisket) on the bone 800g
potatoes 500g
white cabbage 200g
mix of frozen Brussels sprouts and cauliflower 400g
carrots 2 pcs medium
onion 2 pieces medium
2 small beets
vegetable oil 4 tbsp.
tomato paste 1 tbsp. with a slide
greens 1 bunch

HOW TO COOK

Boil the broth, remove the meat and cool.

Put the peeled and diced potatoes into the boiling broth.

Peel the beets, cut into thin strips, fry a little in vegetable oil (2 tablespoons), then I added 1 tsp. sugar and 1 tbsp. vinegar – my grandmother said that this is necessary to preserve the color, mix, add 0.5 tablespoons of broth and simmer over low heat under a lid for about 20 minutes.

Finely chop the onion, fry until golden brown in vegetable oil, then add chopped or grated carrots, mix, add tomato paste (I had “Tomato” – it is very rich, so vary the amount), 0.5 tbsp.broth and also simmer for 15 minutes.

10 minutes after laying the potatoes in a boiling broth, put chopped white cabbage into strips, cauliflower disassembled into small inflorescences, whole Brussels sprouts if the cabbages are small, or cut into 2-4 parts if they are large.

10 minutes after boiling the broth after laying the cabbage, put beets, tomato dressing, bring to a boil, add chopped greens, turn off the heat and leave under the lid for 10-15 minutes.

Serve with chopped meat on top, with or without sour cream.

Bon appetit!!!

The calculation of products is given for a 4-liter pan.