Ham with vegetables in summer

400 g ham

400 g Potato

400 g cabbage

50 g parsley

50 g dill

4 carrots

4 Clove

2 bay leaves

1 onions

2 Art. l. sour cream

2 Art. l. vegetable oil

1 Art. l. tomato puree

salt

Shredded cabbage, grated carrots rub, chop the onion half rings.

Lower the vegetables in a pan with hot water, put out for 10-15 minutes under the lid.

Potatoes cut into strips, add to the vegetables and cook until soft, then add the bay leaf, salt, pepper and cloves.

Ham cut into small pieces, put the vegetables, stir, add sour cream and tomato puree, stir before serving ham with vegetables in summer sprinkled with chopped herbs.