Ham stew

1,5 kg ham

1,5 l beef broth

4 bulbs

1 root parsley

4 carrots

0,5 the celery root

12 peppercorns

cumin, Bay leaf

parsley

pepper

0,5 l sour cream

3 tbsp. oil

0,5 l broth

The washed piece of ham to dry. If there is a selected bone, tie the thread so as to form a piece of beautiful forms. To omit the ham in a pot of boiling broth, add 2 chopped onions and 2 carrots, crushed peppercorns, cumin, Bay leaf, parsley. Simmer, covered. When the liquid evaporates, add the cream, reduce the heat and cook for about 1 hour. Then remove and Pat dry.

In the pan for sauting, heat the oil, put the ham, add 2 chopped carrots, 2 onions, root parsley and celery and place in the oven. When just roasted the meat on all sides until a brown crust, add the strained sochka, in which ham galloped. If the liquid boil completely, add the hot broth and simmer for about 1 hour.

Exempt from threads ham can be submitted entirely on the dish or on a special chart. Strain the broth, add in the flour, stir in the sour cream, pepper. All to boil.

The sauce served in a saucer are illustrated or pour over them the chopped ham. Garnish serve with a salad of potatoes. If you cook this dish of braised ham, it is necessary to cut it in slices, dipped in sauce and heat.