You will need
  • Ingredients for the basics:
  • • 50 g of bean;
  • • 0.5 kg of cabbage;
  • • 2 potatoes;
  • • 1 carrot;
  • • 2 bulbs;
  • • 1 tsp. vinegar;
  • • 3 allspice;
  • • 2 Bay leaf;
  • • ½ Tablespoon of sugar;
  • • 3 tbsp tomato paste;
  • • salt and black pepper.
  • Ingredients for additives:
  • • 0.3 lbs. of minced Turkey or chicken;
  • • 1 clove of garlic;
  • • 6 slices of Suluguni cheese;
  • • sunflower oil;
  • • breadcrumbs;
  • • dill,
  • • salt and pepper to taste.
Beans a good rinse, cover with water and leave to stand for 3-4 hours. After this time, drain the water, swollen beans, pour new water (adhering to a ratio of 1:5) and boil for 1 hour.
Minced season with salt, pepper and chopped garlic. Knead and beat hands.
Repulsed stuffing divided into 6 equal parts. In each part, place 1 slice of Suluguni, forming meatballs. Note that the meatballs can be formed with wet hands, then stuffing will not stick to the skin.
Formed the meatballs, roll in breadcrumbs and fry in butter until tender.
In a deep frying pan pour oil and heat it.
Potatoes cut into large cubes, put in hot oil and fry on low heat, stirring occasionally.
Carrots and onions cut into medium cubes, add to the potatoes and continue to cook, stirring occasionally.
Cabbage cut into squares and also spread to vegetables.
The vegetables in the pan and season with salt and pepper, mix well and cook on a slow fire with the lid closed, until tender cabbage.
When the cabbage becomes soft, then stew you need to add tomato paste, water, vinegar, Bay leaves, sugar and allspice. All mix thoroughly, cover and continue to cook.
At the end of cooking in a frying pan, add the cooked beans. All together cook for another 5 minutes, then turn off and leave to stand for 3-4 minutes with the lid closed.
While the stew is brewing, the meatballs can be slightly warm, so the cheese inside is melted again.
Vegetable stew to spill on plates, sprinkle with chopped herbs and serve with aromatic meatballs.