½ head cabbage, cut up
4 beets, in strips
2 big carrots, in strips
4 potatoes (often I use less or no potatoes)
1 lb. stew beef, cubed
1 onion, diced
1 small can tomato sauce (optional, I leave out)
1 tsp. each dried dill and parsley, use more if fresh
salt to taste
pepper - I use 1/8 - 1/4 tsp.
Boil meat, add salt when it starts to boil (I use beef stock when I have it). When it’s almost done, add the potatoes and cook midway. Meanwhile in a different pan put oil (I use lard) and the beets and carrots cut into strips. Add ½ cup water and simmer until softer, continue watching and stirring. When halfway cooked, add onions and tomatoe sauce/paste and cook until almost soft. Then dump it all into the other pot of meat and potatoes and add cabbage. Let it all cook together until the cabbage is cooked. At the very end add the dill and/or parsley and black pepper, then let it simmer 5 minutes to get the full flavor. Serve with sour cream stirred in. It's delicious!