- Red beans - 150-200 Grams
- Carrot - 1 piece
- Beet - 1 Piece
- Onions - 1 Piece
- Bulgarian pepper - 0.5 pieces
- Peppercorns - - To taste
- Tomato paste - 3 items. spoons
- Potatoes - 3 pieces
- Cabbage - 100 Grams
- Green - - To taste
- Salt, pepper - - To taste
First, soak the beans for several hours (6-8 hours) and then add to the pan, pour water (1/3) and bring to a boil, cook a little. Clean one beet and one carrot. Cut in small pieces. Beet cubes, carrots - crescents. Then clean the onions. In the pan add water and add the beets and carrots. Slice the onion into cubes. Add onions and fry until transparent. Dice the red bell pepper. Then add peppercorns. Then add the Bulgarian pepper to the skillet to the onions. Then in a separate bowl, dilute 3 tbsp. spoons of tomato paste with a glass of water. Mix. During the boil, foam forms. It needs to be removed. Then add the tomato paste to the pepper and onions. Stew on medium heat, so that the paste slightly boils (about 5 minutes). Cut three potatoes into cubes. Then finely chop cabbage. Add the cabbage to the pan. Cook for about 5-7 minutes, sometimes stirring. Chop the greens. In the pan add the roast and greens. Cook for about 10 minutes over low heat and then can be served to the table.
Servings: 5-6