Ingredients:
700 g of oxtail.
3 liters of water.
Vegetable oil.
2 bulbs.
1 carrot.
1 bell pepper.
1 beet.
1 st. l of tomato paste.
200 ml of tomato sauce with basil.
1 st. l of salt.
1 st. l of sugar.
Black pepper to taste.
300 ml of broth.
4 cloves of garlic.
Laurel leaf.
1 tsp vinegar (9%)
3 potatoes.
350 g of cabbage.
Preparation:
Step 1.
Put the oxtail in a saucepan and cover with water.
Bring the water to a boil, then change the water and boil for another 2 hours.
Step 2.
Heat vegetable oil in a pan.
Cut the onion and fry it in a pan.
Fry chopped carrots together with onions.
Add bell pepper and fry it.
Step 3.
Cut the beetroot and add it to the pan, mix everything thoroughly.
Step 4.
Add tomato paste, tomato sauce with basil to the frying and stir.
Add salt, sugar, black pepper to your taste.
Pour the roast with broth and mix.
Add garlic, bay leaf and vinegar to the pan.
Step 5.
Take the tail out of the pan and cut it.
Step 6.
Add potatoes and chopped meat to the pot.
Put the roast into the broth and mix.
Step 7.
Put the shredded cabbage in a pan.
Add salt and mix.
Delicious!