Cabbage soup with beef "Russian"

600-700 g Beef (on the bone)

500 g sauerkraut

6 tubers Potato

3 bay leaves

1 glass buckwheat

1 carrot

1.5 head onions

3 tablespoons tomato paste

Beef put in a pot, pour cold water and put the stew.

Half the bulbs put on a dry heated pan, give it burn, then put in the broth to give it extra flavor and boil for an hour, then salt the soup with meat, boil for another hour, then remove from heat.

Diced potatoes, put in a pot for soup, diced onions and chop carrots, fry the onions and carrots, add the tomato paste and fry for another minute.

Zazharku put in a pan, put the cabbage, buckwheat, bay leaf, cut meat with bones, pour broth (bulb out of it clean), pepper and salt, close the pan with foil as tightly as possible, to remove in a preheated 180 degree oven for 90 minutes.

Next soup with beef "Russian" bottled on warm plates and served with sour cream.