Cabbage Solyanka with Meat

Ingredients

• White Cabbage 30 oz
• Sauerkraut 20 oz
• Beef 15 oz
• Bacon 5 oz
• Onion 1 head
• Carrot 1 piece
• Passata Tomato Sauce 0 oz
• Water 5 fl oz
• Vegetable Oil 0 fl oz
• Salt to taste
• Sugar to taste
• Ground Black Pepper to taste
• Herbs to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the onion and carrot into thin strips.

Step 3

Shred the fresh cabbage as thinly as possible.

Step 4

Cut the meat into small pieces and finely chop the bacon.

Step 5

In a heavy-bottomed pot, heat vegetable oil and sauté the bacon until it releases its fat.

Step 6

Sauté the meat in this fat until it changes color, then set it aside for a while.

Step 7

Add the onion and carrot to the same pot and sauté, stirring, for a few minutes until softened.

Step 8

Add tomato paste and water, and stir well.

Step 9

Add both types of cabbage, return the meat, season lightly with salt, stir again, and simmer on low heat with the lid on until the cabbage is tender, about 40 minutes.

Step 10

Taste the cooked cabbage and add salt, sugar, and pepper to taste.

Step 11

Serve the cabbage solyanka garnished with fresh herbs.