INGREDIENTS

• vegetable and butter for frying;
• 1 large onion;
• 1 kg. beef on the bone, preferably fatter;
• 3-4 cloves of garlic;
• parsley and cilantro in a large bunch;
• 1 large carrot;
• 1-2 tbsp. with a slide of tomato paste;
• 1 teaspoon of spicy adjika;
• salt;
• 1 cube of beef broth or a tablespoon of concentrated;
• 500 g. potatoes;
• 2-3 bay leaves;
• black pepper;
• fresh bread and sour cream to serve.

METHOD

1. Add a mixture of oils to the pot and start frying finely chopped onion in it.
2. After 5 minutes, add the meat cut into medium pieces. Fry 10 min. over high heat without covering.
3. Reduce heat to medium, cover with a lid and simmer for 10 minutes.
4. Finely chop the garlic and herb stalks and add to the pot.
5. Add medium-cut carrots, tomato paste and adjika, simmer for 5 minutes.
6. Reduce heat to low, add medium-cut potatoes and simmer covered for 15 minutes.
7. Pour boiling water over and add broth. Cook over low heat covered.
8. For 5 min. until the potatoes are ready, add half the greens, bay leaf and black pepper.
9. After turning off, try and add salt or pepper if necessary, add the second half of the greens, close the lid and leave for 10 minutes.
10. Serve with sour cream and fresh bread, sprinkled with a little fresh, finely chopped parsley.
11. Any mushrooms that can be added during the frying process are also suitable for this sauce.