Russian Winter Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 5 mins |
| Total Time | 2 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beef le slice (s)
- 3 medium onion (s)
- 4 cloves garlic
- 4 carrot (s)
- 5 potato (s)
- 1 piece (s) medium sized celery
- 1 leek
- 0.5 ½ kl. Head cabbage or savoy cabbage
- parsley
- salt and pepper
- Tomato paste
- olive oil
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large saucepan. Put the leg slices in and fry them really well (if necessary one after the other). Take out and fry the onions and garlic in the saucepan. If it sticks too much, add some water if necessary. Then add the meat again, fill up with water and simmer for about 60 - 90 minutes until soft.
- Then take it out, remove the meat from the bone and dice it into small pieces. Put the peeled and diced potatoes, carrots and celery and the sliced leek back into the pot and cook for another 20 minutes. Just before the end of the cooking time, add the cabbage or savoy cabbage. Don`t cook too long so that the vegetables don`t lose all of their vitamins and everything becomes mushy. At the end, add a good dash of tomato paste and properly chopped parsley and season well with salt and pepper.
- Serve with fresh bread.
- Note: I took this recipe from an elderly Russian lady who already got this recipe from her mother-in-law. I think it`s delicious.
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