This meat, stewed with vegetables and herbs, can become a signature dish on your table.
Cooking time 40 minutes
Lean pork 200 g
Potatoes 10 pcs
Red carrot 1 pc
Fresh cabbage 200 g
Onion 1 pc
Tomatoes 2 pcs
Dill 1 bunch
Green onion (feather) 1 bunch
Salt to taste
Pepper to taste
Finely chop the onion and fry in vegetable oil in a heavy-bottomed saucepan or cauldron.
Add slices of chopped meat and fry until half cooked.
Add chopped carrots and 100 g of water. Simmer over medium heat for 10-12 minutes.
Add chopped cabbage and diced tomatoes. Add another 200 g of water and simmer over low heat for 15 minutes, covered.
Mix well. Season with salt and pepper.
Peel the potatoes in advance and boil in salted water until tender.
Put meat and vegetables in the middle of a deep dish using a slotted spoon, and potatoes around the edges. Drizzle over the meat broth.
Sprinkle everything with chopped herbs and serve immediately.