- Meat - 500 Grams (mutton or beef)
- Eggplant - 2 pieces
- Bulgarian pepper - 3 pieces
- Cabbage - 300 Grams
- Bow - 3 pieces
- Garlic - 6-7 Zubchikov
- Tomatoes - 3-4 pieces
- Vegetable oil - To taste
- Salt, pepper - To taste
- Noodles, packet - 1 Piece
- Greens and grape vinegar - To taste
1. Rinse the meat and cut into small pieces. Eggplants and peppers cut into cubes. Cabbage thinly chopped. Peel onion and cut into half rings. Cut the tomatoes in small pieces. Garlic finely chopped. 2. Press out vegetable oil in a cauldron and drop meat there. Fry it to a ruddy crust. Add the onions and garlic to the meat. Fry a little. Add tomatoes and other vegetables. Add salt and pepper to taste. Fry all vegetables and pour broth or water. When the sauce boils, reduce the heat and simmer the entire mass for 30-40 minutes. Boil the noodles. Rinse the finished noodles under cold water. Before serving, pass the noodles with boiling water and put into deep plates. Pour over gravy. Sprinkle with chopped herbs and pour vinegar to taste.
Servings: 6-8