- Beef - 800 Grams (I like to boil the cabbage soup using meat with a bone, but the flesh will also fit.)
- Potatoes - 200 Grams
- Carrots - 100 Grams
- Onion - 2 pieces (1 bulb will go into broth, and the second - to fry.)
- Paprika - 1 piece
- Tomatoes - 5 pieces
- Cabbage - 500 Grams
- Beans - 400 Grams (You need 1 can of white beans.)
- Sunflower oil - 4 items. spoons
- Salt, spices, herbs - - To taste
Rinse the meat and put in the bowl multivarka. Fill the meat with 1.5 liters of cold water, add the onion, a spoonful of vegetable oil and seasoning for the broth (if desired). Turn the multivarker on the "Quenching" mode for 2 hours. While the broth is brewed, peel and cut the vegetables. Onion finely chop, carrot rub on a large grater, and chop the Bulgarian pepper with a short straw. In a frying pan pour 3 tablespoons of vegetable oil and lay the onions. When the onion becomes clear, add the carrots to the pan. While vegetables are fried, rub on a large grater tomatoes (skins discard). In a frying pan add the Bulgarian pepper and fry, stirring, for a couple of minutes. After a couple of minutes, add fried tomatoes to the frying pan. Stew for 4-5 minutes. While frying is stewed, prepare the remaining vegetables. Shred cabbage and cut the potatoes into small cubes (side about 1 cm). Open the jar of beans. After the end of program signal, open the multivark. Remove the bulb and remove the foam. Transfer the vegetables and fry into the multivark, season with salt and add the spices. Select the "Quenching" mode and set the timer for 1 hour. After the beep, turn off the multivark, open the lid and add finely chopped greens and garlic to the soup. Stir and let it brew for 10-15 minutes. Pour out soup spilled on plates. Serve with sour cream and herbs. Bon Appetit!
Servings: 8