So, put the cauldron on the fire and pour oil. Potatoes clean, wash (an egg - it can be fried whole, and, in my opinion, it tastes better). But if the potatoes are large, then its best to cut it into large pieces. So, throw the potatoes in a large kettle, add salt and fry it until Golden brown color, then take out the potatoes and put in a separate dishes, let him wait his turn.

Meat - I took not too fatty beef (fillet) - cut into big pieces and fry in pot until brown.

Onion shinkuem semicircles and throw in the fried meat. Tormented with meat until onion is transparent. Throw cumin, salt.

Tomato paste and half a Cup of water poured into the cauldron (the liquid should cover the meat, if the liquid is too little to add). Simmer the meat in the tomato sauce for 20 minutes under closed lid on small fire.

Cabbage shinkuem, pour into the cauldron. Stir, add salt. And parched in a pot until the cabbage is not settled.

Cabbage has settled, we can add our fried potatoes. Carefully stir. Tightly close the lid and leave to languish on low heat for 20-25 minutes.

After simmering the lid open and sprinkle liberally our dish of greens (celery, parsley, cilantro, dill, green onions and garlic). Gently stir, cover. Turn off the fire. Give the dish just stand and soak up the aromas of greenery 5 minutes.

Well, that's all. Spread our meal on plates and enjoy. Bon appetit.