This dish can be cooked like beef and lamb. But lamb I never use, out of a sense of solidarity zodiac :)) (don'T EAT YOUR own!!) Therefore, prepared exclusively from beef. So, take not lean meat, with little fat, cut into pieces of about 5-6 cm (it will be cooking down), fill with cold water so that the water covered the meat around on his finger. If you want thinner add water a little more. While the meat is boiling, peel potatoes, onions and my herbs.

Once the water is boiling, remove the foam. Diminish the fire.

After the water has begun to boil and foam is removed, add salt

Pepper

A bit of fennel seeds, if desired. While we continue to remove the foam as soon as it appears. A little secret: if you want the broth you have to be transparent, first, don't let the meat foaming boil, immediately remove the foam. Second, when you remove the foam, drop in the boiling broth small peeled onion whole, pull it out at the end of cooking. These simple steps will help you to keep the broth clear. As for me, today I decided not to bother about the transparency of the broth. Small bulbs I had, and those two big that was, decided to start up in business. Besides, on the advice of some doctors, the foam from the broth to remove is not recommended, as it contains all the valuable substances inherent in red meat. Because I have problems with the thyroid gland, I is shown in red meat, and I decided to leave the broth turbid, sacrificing its beauty in the name of health. Clear broth is of course beautiful, but very much doubt its nutritional benefits... If you will prepare this dish for guests, then it's probably best broth to make transparent. Good, I know how to do it :)

So, let's go further: sprigs of dried thyme associated with a thread, then to make it easier to take out, put in the broth.

The same must be done with a bundle of fresh herbs, all these herbs have given their flavor to the broth. Herbs can take any, like you have. Preferably fresh dill, cilantro, Basil, parsley or whatever you like. When herbs give their fragrance, gently pulling the strings and remove the bundles from the broth. And yet we cook our meat on low heat with the lid closed. The ends of the threads, of course, stick out.

The meat in our flavorful broth bring to almost cooked. Meanwhile, large (2-4 pieces) cut potatoes, cut onion into half rings. One onion, one that was smaller, I left it raw.

Second, the bigger one, fry in vegetable oil until translucent state.

When the meat is almost done, add raw onions and potatoes.

After 3-4 minutes there add fried onions. Cover with a lid and give the whole to stew together. Do not forget to taste the broth to taste. If necessary doselevel. And remember, Luke is never too much! A valuable product, besides, as for me, very tasty.

While cooking our potatoes, prepare the sauce Caxton, which is usually served with meat dishes and potato dishes. Finely chop the garlic, dill (optional). Dill is desirable to cut with no stems, only leaves.

Put a spoonful of sour cream, add salt to taste. Mix well.

Caxton better to put in the fridge until serving. PS Caxton you can use as a sauce to other meat and vegetable dishes. Personally, I really like boiled or baked potatoes with Cotonou! There is only one drawback: to kiss then you sure can't :)

By this time our potatoes are almost cooked. Put in the soup crushed garlic, just a minute before the end of cooking. Cover with a lid, wait until the garlic release its flavor into the broth. When the dish is almost ready, add the dried thyme (no stems, just leaves), pre-crushing it to a powder between the palms. It is convenient to do directly over the pot. Adding the thyme, cover with lid and remove from heat. Allow to stand for a few minutes. At this stage you can put chopped fresh coriander. Cilantro and thyme are very fond of beef! Just do not "kill" them by boiling. Let them let their flavor in the finished dish.

Our lyvia ready. Bon appetit!