Water 3 liters

Beef bone 1 catty

Beef brisket or oxtail ? catty (I like to put beef bones down to simmer, the soup is thick)

3 tomatoes

1 potato

1 carrot

Cabbage ?

Half of a white onion and half of a purple onion

Two stalks of celery1 can of tomato paste (170g)

One head of garlic paste

Seasoning

5 bay leaves

1 teaspoon of sea salt

1 teaspoon of sugar

1 tablespoon of lemon juice

Dry chopped 1 teaspoon basil

1 teaspoon instantly ground black pepper

White pepper to taste

1. Boil the beef bones and brisket to remove the fat and blood

2. Make the stock: Bring 3 liters of water, beef bones and brisket to a boil, then lower the heat to medium, then remove the brisket, and continue to boil the stock over medium heat, carrots peeled and diced.

4. And then take a pot, will be the pot fell olive oil (Russian practice is butter, health reasons), put the garlic and onion diced sautéed together, to the onion transparent, into the beef sautéed, sautéed until golden brown out.

5. Vegetable part: the beef bone broth simmered on high heat for 3 hours into the pot, first put the more difficult to cook potatoes and carrots, then put the tomatoes, and then add celery and other vegetables, and then add the seasoning: eggplant paste, bay leaves, basil leaves into the pot with the boiler.

6. 1 hour later, take out the beef brisket and cut it into pieces, put it back into the pot;

Similarly cook*** 2 hours later, add seasoning: sea salt, black pepper, taste test and adjust to your favorite flavor.