INGREDIENTS

• beef on the bone 600 g. of pulp;
• tomato paste 4 tablespoons;
• ground coriander 1 teaspoon;
• hops-suneli 1 teaspoon;
• ground red pepper pinch;
• garlic 2 cloves;
• fresh cilantro 1 bunch;
• parsley 1 bunch;
• vegetable oil 4 tbsp.;
• salt to taste;
• onion 5 heads;
• fresh hot pepper 2-3 pods.

METHOD

1. We take high-quality beef on the bone, with fat, cut into oblong pieces five to seven centimeters long, rinse and cook with the bone until fully cooked (cooking time depends on the quality and type of beef - from an hour and a half or more. To strengthen the broth, you can add ready-made cubes.
2. While the meat is being cooked, you need to chop the onion (4 onions) and fry it well, adding tomato paste to the pan with onions 5 minutes before turning off the fire. Stir.
3. When the meat is cooked, we throw it into a pan with onions and tomato paste and add the broth from the pan in which the beef was cooked so that it covers the meat.
4. While the beef is stewing, prepare the greens, garlic and onions, cutting them into thin rings / pieces.
5. Stew beef for half an hour. In five minutes we put seasonings: ground coriander, suneli hops, red pepper, salt. Immediately fall asleep greens, thinly chopped onion and garlic.
6. Cut fresh hot peppers and serve with hodgepodge on a separate plate to add as desired.
7. You can add sour cream, olives, pickled or pickled cucumbers, capers and other pickles to the hodgepodge if you wish.