Stewed meat with potatoes and cabbage
6 servings
90 minutes
Braised meat with potatoes and cabbage is a hearty and soulful dish of Russian cuisine that embodies the traditions of simple and natural ingredients. It comes from rural cooking, where it was important to create a filling and aromatic meal from available products. Tender pieces of meat soak up the juices of cabbage and potatoes, while spices give them a rich flavor. The light spiciness of garlic and the freshness of herbs complete the harmony of taste, making the dish perfect for family gatherings. Braised meat is served hot with soft bread or rye loaf, and its warming nature is especially appreciated in cold weather. This recipe embodies coziness and home warmth, awakening fond memories of grandmother's kitchen.
1
Wash the cabbage, remove the top spoiled leaves.
- Cabbage: 1 piece
2
Chop the cabbage into strips.
- Cabbage: 1 piece
3
Put the pot with cabbage on the fire and simmer with a little water covered, stirring occasionally.
- Cabbage: 1 piece
4
Wash, peel, and dice the potatoes.
- Potato: 6 pieces
5
Add potatoes to the cabbage, pour in a little water and stew until the potatoes are cooked. Stir and cover with a lid.
- Potato: 6 pieces
6
Cut the onion into half rings.
- Onion: 2 pieces
7
Grate the carrot on a coarse grater.
- Carrot: 2 pieces
8
Cut the meat into cubes.
- Meat: 600 g
9
Sauté the chopped meat for 10-15 minutes in another pot to release liquid.
- Meat: 600 g
10
Put a cauldron on the fire, heat it up, add vegetable oil, and wait for the oil to heat.
11
Add the prepared onion to the pot. Fry until golden brown.
- Onion: 2 pieces
12
Add the stewed meat with liquid to the sautéed onion.
- Meat: 600 g
13
Fry for 10 minutes, stirring constantly.
14
Add the carrot to the pot. Stir and fry for 5 minutes.
- Carrot: 2 pieces
15
Pour water into the pot 2 cm above the meat. Add spices (black pepper, ground chili pepper, bay leaf, salt) to taste. Mix everything and let it simmer for 20-25 minutes.
- Ground black pepper: to taste
- Ground chili pepper: to taste
- Bay leaf: to taste
16
Try the meat. If it's still tough, add hot water and simmer for another 10 minutes.
17
Chop garlic and greens (dill, parsley) finely.
- Garlic: 1 clove
- Dill: 1 bunch
- Parsley: 1 bunch
18
Take the bay leaf out of the pot.
- Bay leaf: to taste
19
When the water has almost evaporated in the heat, put the stewed vegetables from the pot into the cauldron.
- Potato: 6 pieces
- Cabbage: 1 piece
20
Add garlic, mix, and simmer a little more.
- Garlic: 1 clove
21
Serve on plates and sprinkle with chopped greens.
- Dill: 1 bunch
- Parsley: 1 bunch