|2.||Butter||2 art. l|
|3.||Bay leaf||1 PC.|
|4.||Parsley (greens)||5 twig|
|7.||Tomato paste||2 art. l|
|8.||Flour||1 art. l|
|9.||Vegetable oil||1 art. l|
|10.||Celery root||50 Column|
|11.||Bulb onions||2 PC.|
|15.||Beef on the bone||500 Column|
In a pot with 2 liters of cold water, put the meat and bring to a boil over high heat. Peel celery root, 1 onion and 1 carrot. Turn down the fire. Remove foam from the broth, put vegetables, cook for 1 hour and 30 minutes.
Squash sauerkraut, cut into slices 1.5–2 cm long. Heat half the butter in a saucepan, put the cabbage together with 1 tbsp. l tomato paste, sprinkle with caraway seeds and simmer under the lid for 30 minutes.
Peel the remaining onion and carrots, chop finely. Heat vegetable oil in a pan, put vegetables, sprinkle with black pepper, dill seeds and fry, 5-7 minutes. Add the remaining tomato paste, cook another 4 minutes. Remove from heat.
Peel and dice the potatoes. Wash and chop greens. Peel and crush the garlic. Remove the meat from the broth and cut into small pieces. Strain the broth in a clean pan and bring to a boil.
Heat the remaining butter in a pan and fry the flour, stirring until golden brown, 3 minutes.
Put chopped meat and potatoes into the broth, cook for 10 minutes. Add onion-carrot dressing, stewed cabbage, toasted flour, garlic, bay leaf and pepper.
Bring to a boil again and cook for 6 minutes. If necessary, salt the cabbage to taste. Put greens and warm, 2 min. Remove from heat, cover and let stand, 30 min.