Hungarian Solyanka

Ingredients

Beef 500 g

Onion 2

Carrot 1

Bell pepper 1

Garlic 5 cloves

Tomato 3

Potatoes 3

Cabbage

Vegetable oil

Take a large saucepan, preferably with a thick bottom and sides—these pans retain heat well and distribute it evenly during cooking. Pour vegetable oil into the bottom and place over high heat.

Meanwhile, cut the meat into medium-sized pieces and fry it in the saucepan, stirring occasionally.

While the meat is frying, cut the onion into half rings, slice the carrots, cut the pepper into strips, and slice the garlic. Add the chopped vegetables to the meat and continue frying.

Now it's time for the tomatoes. Peel them and cut them into half rings. And, of course, add them to the pot.

While everything is simmering, dice the potatoes and shred the cabbage and add everything to the pot.

Stir vigorously, leave the lid uncovered and add no salt, and bring the kettle to a boil. Once the kettle boils, fill the pot to the top with boiling water, add the bay leaf, pepper, and salt, cover with a lid, and simmer—the longer the better. The optimal simmering time is about 2 hours, but you can sample it after 30 minutes.

Enjoy your meal!