Boil the meat on the bone. To remove it from the broth, strain the broth, as there can be small bones.

Peel the potatoes, chop not finely, put it in the broth.

Chop the cabbage and add it to the potatoes in the broth (do not wait for the potatoes to boil)

Peel the onion, cut into small cubes and send it to obzhivatjsya in vegetable oil in a frying pan. Peel and grate the carrot and add it to the onions. Peel and chop the garlic (or skip through the frog) and add it to the onions and carrots.

Add to sautéed vegetables 3 tablespoons tomato paste, stir, add 3-4 tablespoons of the broth from the pan to roasting, not burnt. Cover and simmer a bit then.

Then add the meat, sliced into pieces, and finely chopped dill. To give some more stew, 2-3 minutes. Sauté all vegetables in a saucepan where you cooked in the broth, potatoes and cabbage. Let cook on slow fire for 5-10 minutes and turn off the heat. To give infusions under the hood. All the delicious soup is ready! My family just loves them!

Bon appetit! I hope my recipe will be useful to someone.