INGREDIENTS

400 g – Meat (I have pork belly)
1+1 Onion
1 pc – Carrot
2 pcs – tomatoes
1 pc – Medium potatoes
2 pcs – Beets
1 fork – Cauliflower (500 g)
2 pcs – pepper (I have frozen)
Greens, dill, garlic, peppercorns
Salt to taste
Bay leaf.

HOW TO COOK

Pour cold water over meat and bring to a boil. Pour out the water and refill with 2.5 liters of water. Lower the onion (for flavor and transparency of the broth) and bring to a boil again. Reduce heat and cook until done.

At this time, finely chop the onion, grate the beets and carrots separately.

Chop peppers, chop tomatoes.

Disassemble the flowering cabbage into inflorescences.

Cut potatoes into cubes.

Separately, in a frying pan (I greased it a little with vegetable oil) with high sides (I have a pan that I put on a divider), lay in layers without stirring: onions, beets, carrots, peppers, tomatoes, cabbage, potatoes.

Close the lid and simmer without stirring (I have 50 minutes over low heat). When the potatoes are ready on top, you can turn it off.

Transfer to the broth, salt, pepper, add bay leaf and leave on the stove for 7-10 minutes.

Switch off. Squeeze and add garlic, chop greens. Close the lid and let stand for 5 minutes (remove the bay leaf).