Kapusniak

Method

Cut the beef into chunks and brown them in hot oil in a large pot, then remove and set aside. Finely chop the onion and carrot, then sauté in the same pot until softened. Stir in the tomato paste and cook for one minute, then add the stock, water, browned beef, bay leaves and peppercorns. Bring to a boil, then reduce heat and simmer for 45 minutes until the beef is almost tender. Add the chopped cabbage and diced potatoes, and continue simmering for 25-30 minutes until the vegetables are completely soft and the meat is tender. Season with salt to taste and serve hot, traditionally with a dollop of sour cream and dark rye bread.