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Ingredients:
❖ Beef
❖ 2 tbs. salt
❖ 1 bay leaf
❖ Black pepper
❖ 1 bunch parsley
❖ water
❖ 1 head onion
❖ 3 cloves garlic
❖ 3 carrots
❖ 3 head beets
❖ 2 sticks celery
❖ ¼ head cabbage (or one plate)
❖ 7 potatoes
❖ 2 tbs. butter
❖ 15 oz. canned sliced tomatoes (or 4 regular tomatoes)
❖ 1 green pepper
Preparation:
First, the beef should be cooked for 30 minutes then take the water out and put in fresh water and cook for an additional 2 hours.
After, 1 hour and 30 minutes of cooking put salt 2 tbs., adding in the bay leaf and black pepper and stir. Do this ideally the day before.
On the day of:
Peel the potatoes and chop in half or in four pieces.
Put the potatoes in water and cook.
Sauté: the diced onions, garlic, carrots, beets, and celery, making sure to not make the onion red.
Add in the 15 oz. can of sliced tomatoes to the sauté.
Stir the potatoes and then add the beef brought or bouillon.
When the potatoes are ready put in the chopped cabbage and parsley add in the chopped green pepper cook, stir, and enjoy!
