Stew (classic recipe)
Description
The recipe won't take much time. So, see, serve hot.
Instructions
- 1
Step 1
1. Prepare the meat and vegetables. Wash the meat and dry it with a paper towel to prevent water from splattering in hot oil. Peel the vegetables and rinse them under water. You will need one or more frying pans and a kazan (cauldron). Vegetables can be fried one after another or simultaneously on several pans. Let's get started.
- 2
Step 2
2. Cut the meat into small pieces, then fry it in vegetable oil until a golden crust forms. Do not cook the meat through; the main goal is to get a crust so that the meat retains its juiciness during stewing.
- 3
Step 3
3. Chop the onion and carrot, then sauté over high heat until partially cooked.
- 4
Step 4
4. Cut the potatoes into 4-6 pieces (depending on size). Fry in vegetable oil until a crust forms.
- 5
Step 5
5. Cut the cabbage into small cubes, roughly the same size as the potatoes. Fry it as well until it develops a nice color.
- 6
Step 6
6. Place the vegetables and meat into a pot, add salt, pepper, tomato paste, and a glass of water. Add your favorite spices and herbs. Bring the stew to a boil, then simmer over low heat for 30 minutes.
- 7
Step 7
7. Add finely chopped dill to the ready stew and serve the dish. The stew is ready according to the classic recipe!