You will need
    • 300 g meat with bone;
    • 400 g of cabbage;
    • 5 potatoes;
    • 2 medium carrots;
    • 1 bell pepper;
    • 2 medium tomatoes;
    • 2 medium onions;
    • 2-4 cloves of garlic to taste;
    • 2 tbsp. vegetable oil;
    • 40 g of tomato paste;
    • salt
    • black peppercorns
    • Soaps
    • Bay leaf
    • greens - to taste
Rinse the meat, cut it into several pieces, put in large pot and cover with cold water (4-5 l). Put the broth on low heat.
Peel the carrots and onions. When the broth boils, remove the foam with a slotted spoon and place in a saucepan one whole carrot and one onion, a few peas of black pepper (5-7 PCs.), allspice (1-3 peas). Add a little salt, that the meat was tastier, but do not add salt until the end, the remaining salt should be put in the ready soup. Continue to cook the meat on low fire with half-open lid about 1.5 hours until tender. Cooking time depends on the variety of meat - beef is cooked about two hours, pork for about 1.5 hours, the chicken, one hour tops, unless it's soup. For half an hour before end of cooking put in a pan with 2-3 Bay leaves.
While the broth is cooking, prepare the other ingredients. Need to shred the cabbage, chop onions, carrots grate or cut into small thin strips, peel potatoes and cut into cubes. Perhaps your household, love it when the potatoes in the soup, e cut is very large or, conversely, small. Listen to their preferences.
Put svalivsheesya meat on the plate. Remove from broth, carrots and onion. Strain the soup through a sieve into another pot. You get a nice clear broth without unnecessary films from the meat, peppercorns and Bay leaves.
Leaving the pot on a slow fire, put in the broth cabbage and potatoes. The number of products adjust according to your taste. If you think that the soupe "the spoon should stand", put more potatoes and cabbage. Lovers of the same broth you have to be careful - do not spread in the pan once all the cabbage, but add it gradually to the eye by defining the desired thickness of the soup. Keep in mind the time that in the process of cooking the amount of vegetables may increase slightly.
Carrots, tomatoes and onions fry in vegetable oil until Golden brown, add to the pan a little broth and tomato paste. Saute the vegetables on low heat for 5-10 minutes. Add the prepared roast into the soup about half an hour until tender. It will give the souphave a distinctive orange-red color. 10 minutes before end of cooking, put in the soup garlic cloves, finely chopped pepper and salt to taste.
Making sure cabbage and potatoes are ready, put in a saucepan sliced cooked meat, turn off the stove and leave the soup under the lid for 20-30 minutes - "walk". Fans of this soup believe that it is especially good the next day after cooking. This soup you can submit sour cream, croutons or bread rolls with garlic.