Baked turnip recipe. What to cook with turnips

"Grandfather planted a turnip ...". So begins the Russian folk tale, in which the turnip was pulled by a large and friendly company, such a huge one it grew. In reality, turnips reach a weight of no more than 500 grams. Large specimens are extremely rare. The average size of turnips is 250-300 grams. As a vegetable and medicinal plant, turnip has been known since ancient times. In Russia, turnips were used in a variety of ways - they ate raw, baked, stuffed, cooked porridge with turnips. Even the expression appeared "Simply soared turnip", meaning - the concept of "cheap."

Before the advent of potatoes in the 19th century, turnips were one of the main food products of peasants. Turnip was stored for a long time and served as daily food. It was easy to cook turnips. Today, ancient cookbooks are preserved where you can find recipes with turnips. Unfortunately, potatoes supplanted turnips from peasant tables and today this vegetable is undeservedly forgotten.

In trading networks, turnips are not sold, what can I say, and root crops are quite rare in the agricultural market. Summer residents and those people who have personal plots can afford to grow turnips and prepare tasty and healthy dishes from it.

Turnip is an indispensable root crop during fasting. Dishes with turnips are nutritious and nutritious, saturate the body with vitamins A and C, potassium, calcium, etc. Ripe turnip has a rich yellow color. When cut, you can see the same color, the cut is dry, without signs of juice. Turnip has a sweet-spicy taste, but the spiciness should not dominate. If bitterness is felt in the taste - the turnip is not ripe, they harvested early, the root crop did not pick up the necessary sugars.

How to cook turnips?

Vegetable caviar is cooked with turnips. Dice turnips, onions, carrots, garlic. Onion is fried in vegetable oil, then carrots and turnips are added, and fried. Add garlic, tomato paste, salt and pepper to taste. Stew on a quiet fire, under the lid, until the vegetables are soft. Vegetable caviar is cooled. When serving, sprinkle with parsley. Served as an appetizer with Borodino bread.

Turnip is added to salads, combined with apples, carrots, nuts, pumpkin, cabbage. Salads with turnips must be seasoned with vinegar or lemon juice and a choice of vegetable oil or sour cream.

Sandwiches are prepared with sweet turnips. Rye, grain or bran bread is greased with thick sour cream, cottage cheese or curd cheese. Turnip is cut into thin slices, salted, put on bread. Sandwiches are ready.

Okroshka with turnips - Russian classics. Not potatoes were first put in okroshka, but turnips. The root crop is boiled. Add green onion, ground with salt, diced boiled eggs and fresh cucumbers. Okroshka is salted and poured with chilled kvass.

Turnips are added to soups. Passion onions and carrots. Turnip is peeled, Diced, put in boiling water or broth, add potatoes, beans, peas, zucchini, tomatoes, etc. Cook until vegetables are soft. Season the soup with spices, garlic. Served with sour cream and herbs. In the same way, mashed soups with turnip, but with less broth. The soup is ground in a blender bowl, poured into a saucepan, brought with broth to the desired density, brought to a boil. Serve soup with slices of fried turnips and sour cream.

Turnips are fried in a pan in oil like potatoes. For a rich taste, add mushrooms and onions. Mushrooms are pre-boiled, cooled, cut into strips. Turnips are cut into cubes. Fry the turnips until soft and golden brown, add onions, then in a minute mushrooms. All salt and pepper to taste. Serve hot.

Turnips are prepared with millet porridge in pots. Turnips are diced. Mix with cereal, put the mixture in pots, salt, add a little sugar to taste and butter. Pour boiling water or hot milk. Cover the pots with lids. Put in the oven, set a moderate mode, cook until the liquid is completely absorbed. After that, the stove is turned off, turnips and porridge are languished for another half hour, after which they are served. Millet porridge with turnip turns friable and fragrant.
  Duck is baked in the oven, previously stuffed with turnip. Pieces of turnip are fried in a pan in oil, salt and pepper. Duck is salted, stuffed with turnips. Grease the duck with sour cream and bake in the oven until cooked.

Pie with meat, homemade ham and turnip - an old, Siberian dish. The dough is kneaded fresh. Lay rolled dough on a baking sheet. Boiled turnip, fried mushrooms, onions, homemade ham and pieces of boiled pork are mixed. The cake is covered with a layer of dough, the edges are plucked figuratively, cuts are made on the surface and the melted warm oil is poured into them. Bake the cake until golden brown.

Air-mashed potatoes are made from turnips and served as a side dish. Finely chop the turnips, put in a pan, fill with water, salt, boil until soft. The broth is drained, butter and warm milk are added, whipped with a mixer.

Baked pork, goose, beef with turnips. The meat products are cut into pieces, mixed with turnips, put in pots, add fried onions, mushrooms or beans, pour in the broth, bake until the meat and turnip are cooked.

Turnip is baked with sausages. Turnips are boiled. Sausages are cut into slices like turnips. All mixed, add onions, garlic or garlic arrows, to taste salt, hot pepper or grated horseradish. Pour sour cream, bake in the oven until golden brown.

The turnips are stuffed with fried mushrooms, put in thick-walled dishes, poured with sour cream and baked in moderate heat, so that the turnips bake well and become soft.

Turnip is a very suitable vegetable for diet food and for lean dishes. We talked about how to cook it for a lean table in an article. Today we’ll talk about what kind of dishes can be cooked from turnips.

The simplest turnip dish is steamed turnip. This is how our ancestors prepared it. But this is not the only option for cooking turnips. To cook a delicious turnip, it can also be boiled, stewed, baked and fried, like other root vegetables.

Turnips also make side dishes and first courses, for example, mashed soups like pumpkin or mushrooms. Turnips are stuffed like zucchini. Mashed potatoes are made of it, like potatoes or peas.

They also eat raw turnips, making salads from it. You can even make a dessert from turnip: steam it or bake it with honey or sugar and dried fruits.

Let's look at recipes for some turnip dishes.

Steamed turnip

Ingredients:

• 4 turnips;
• 8 tbsp. l water;
• salt to taste.

Cooking:

1. Turn on the oven and let it warm up to 160-180 degrees.
2. We clean the turnip and wash it, and then cut it into thin circles.
3. We put the chopped turnip in a clay pot, add water and salt. Close the pot and put it in the oven for an hour and a half.
4. Pour the finished turnip with butter.

Instead of a pot, you can use a sleeve for baking, only in it you need to make a puncture for steam to escape.

Turnip Puree

Ingredients:

• 10 turnips;
• 2 tbsp. l butter;
• 1 tbsp. milk;
• 0.5 tbsp. sour cream;
• 2 eggs;
• 0.3 tbsp. breadcrumbs;
• salt.

Cooking:

1. We clean the turnips, wash them and put them in the pan. Fill with cold water and cook until the roots are very soft.
2. Drain the water from the pan and knead the turnip with a nibbler for mashed potatoes.
3. Puree mashed butter, warm milk, raw eggs and breadcrumbs. Beat everything with a whisk or mixer.
4. Transfer the mashed potatoes to a deep frying pan or baking dish, grease the top of the mashed potatoes with sour cream and bake in a hot oven for about 10 minutes.

Stuffed Turnip

Ingredients:

• 6 turnips;
• 1 onion;
• 300 g. Ceps or champignons;
• 1 hard boiled egg;
• 2 tbsp. l butter;
• 2 tbsp. l ground crackers;
• 2 tbsp. l flour;
• salt;
• parsley greens;
• black pepper.

Cooking:

1. Boil peeled turnips (whole) in salted water and cool.
2. We clean and grind hard-boiled eggs.
3. In butter, fry chopped onions and mushrooms until dark golden. Finely chop the parsley.
4. Mix onion with mushrooms, egg, crackers and greens in a bowl, add salt and pepper.
5. Gently cut the tops from the turnips, and take out part of the pulp with a teaspoon. Fill the turnips with filling and cover with cut tops.
6. Coat turnips with whipped protein, bread in breadcrumbs and put in a baking dish.
7. Pour a centimeter layer of water at the bottom of the mold and bake the turnip for about 15-20 minutes.

Now you know how to cook turnips deliciously. It remains only to try the recipes in practice!

Turnip, this ordinary vegetable, is used in a wide variety of recipes: stewed, stuffed, in the form of soup. With different ingredients and differently prepared dishes, turnip dishes, like other vegetables, seem to be very common. With all this, its raw and boiled appearance makes the recipe unique. It is not often sold in stores, but we are happy to use the services of a summer turnip harvest.

Recipes for making turnip dishes, with photo

In sour cream

Ingredients:

• turnip - 1 kg
• milk - 220 g,
• butter - 20 gr,
• sour cream - 2 tbsp. spoons
• flour - 1 tbsp. spoon,
• vegetable oil, salt.

We wash and clean the turnips, cut them in half, then cut each half into 4 parts and give them a regular rounded shape the size of a walnut. Wash and dry on a towel.

We put the turnips in a shallow container, pour a little vegetable oil and simmer for about 20 minutes, shaking, from time to time, in order to avoid its burning. Salt at the end of the stew.

At the same time, we prepare a white sauce by frying a little flour in butter, then diluting it with milk and boiling, stirring, for 8-10 minutes.

At the end of cooking, pour sour cream (which can be diluted with mayonnaise) into the sauce, pour vegetables with it and simmer for 20 minutes over low heat. Serve a dish with croutons or croquettes.

Mashed potatoes

Ingredients:

• turnips and potatoes - 400 g each,
• salt.

Milk or dried cream, butter or vegetable oil, all this to give the softness and airiness of mashed potatoes (the amount depends on what consistency you want to see on the plate).

Boiled peeled and sliced \u200b\u200binto thin slices boil in a small amount of milk until completely softened. We are pushing.

At the same time, peeling the potatoes and cutting it into small pieces, fill with salted water, slightly covering the tops of vegetables. Cook until tender. We merge, but not completely, leaving approximately 1 / 5-1 / 6 of the volume of water.

Add vegetable or vegetable oil (30-40 g) to it and pour cream, about a handful.

Another option: completely drain the water, add milk (100 g) and add the butter. Push and mix with turnips cooked in the same way.

Mashed soup

Ingredients:

• turnips and carrots - 150 g each,
• potatoes - 200 gr,
• leeks - 100 gr,
• 3/4 cup rice
• canned green peas - 100 gr,
• vegetable oil - 100 g,
• milk - 2 glasses,
• water - 1 liter.

My turnip, clean. Finely turnip, carrots, onions (without leaves), finely chop, put in a saucepan and simmer for 10-15 minutes with vegetable oil. Then pour water, put the potatoes and washed rice.

Cover and simmer over high heat for 20-30 minutes. We wipe the vegetables with a decoction through a sieve, dilute with milk and salt. You can also add a little butter, if desired, and stir. Sprinkle with crackers or croutons.

Before serving, put in the soup, if there is a need for peas, parsley and dill.

Braised

Ingredients:

• turnip - 200 gr
• butter or vegetable oil - 20 gr,
• white sauce - 100 g (warmed flour, diluted with broth),
• sugar - 10 gr.

Cut the turnips into pieces of 2-3 cm, lightly fry in oil, add white sauce, sugar and simmer until tender.

Serve as a separate dish or side dish.

Stuffed meat

Number of ingredients - by the number of vegetables

We cook the peeled turnips until half ready, take out part of the pulp from the bottom, forming a cup shape. Finely cut the pulp that has been taken out, let it simmer (cook) until tender.

Add to it finely chopped, hard-boiled, eggs or raw beef meat, scrolled with onions and peppers. We fill the cups of turnip with minced "hill", sprinkle with grated cheese, sprinkle with melted butter.

Lubricate the sheet with vegetable oil, stack the product. Bake in the oven at 180 degrees for at least an hour.

Served with sour cream sauce, with tomato and onions - separately, or pouring on a plate.

Stuffed with Rice and Mushrooms

Ingredients:

• turnip - 200 gr
• rice - 25 gr
• dried boletus mushrooms - 10 gr,
• onion - 25 gr
• butter - 20 gr,
• tomato puree - 10 g,
• grated cheese - 15 g or sour cream,
• parsley, salt, ground pepper.

Cooking turnips, as stated in the previous recipe. Mushrooms, rinsing thoroughly, boil for at least an hour.

For the minced meat, boil the rice, add to it a finely chopped onion, boiled chopped mushrooms, turnip pulp, chopped parsley and season with salt and pepper (if desired).

We fill turnips with this stuffing, sprinkle with grated cheese. Lubricate the top with oil. Oven in the oven at 180 degrees - 30 min.

On a mushroom broth, you can prepare a sauce with onions and tomato.

In croutons sauce

• turnip - 200 gr
• butter - 15-20 gr,
• sugar - 10 g
• meat juice (transparent, obtained from frying or stewing) - 25 gr.

Dip the peeled turnips into slices for 10 minutes in boiling water, then, pulling them out of the water, put them in a bowl of butter, add sugar, juice and stir occasionally. Cover the dishes with a lid.

When the turnip is ready, the juice becomes as thick as a sauce, and the turnip darkens. When serving, spread on a plate with a slide, surrounded by croutons of white bread.

All these dishes from vegetables in our time are somewhat faded into the background because of the supposedly simplicity of turnip itself. On the other hand, what could be easier than potatoes? That's right, only steamed turnip. Let's finish the review with my favorite, I hope everyone, desserts. Today I am located to cook in the microwave.

Turnip is very rarely used recently by housewives in cooking. However, this is completely in vain, because the vegetable contains a large amount of vitamins and minerals. Since ancient times, turnip has been very popular, it was stuffed, consumed raw, cooked porridge, baked in the oven.
  It is believed that the first turnips appeared in Europe, the Middle East and Central Asia. Vegetables were staple foods for the poor. Scientists believe that it was this root crop that saved thousands of lives in hungry times. However, turnips did not enter the rank of products that would become loved for many years. The key role in this was played by the specific taste of turnip, with a slight aftertaste of mustard.

In Russia, they were more supportive of the root crop. He was at the heart of many delicious dishes. But with the advent of potatoes in the Russian Empire in the middle of the 19th century, the turnip lost its position, was undeservedly forgotten and almost disappeared from the tables. Now turnips are almost not sold in supermarkets, and in the market it can only be found in inveterate summer residents. Nevertheless, some hostesses begin to introduce a rosy vegetable into the diet of their family.

WHAT ADVANTAGES DOES A VEGETABLE HAVE?
The root crop contains many useful substances, and its use benefits the body.
  1. Rich in carotene, vitamins C and B, fiber, ascorbic acid, calcium, iron, magnesium, phosphorus, selenium, zinc, manganese and mineral salts.
  2. It excellently counteracts inflammatory processes, accelerates the metabolism process, and has a diuretic effect.
  3. Supports the immune and nervous systems, and also restores the structure of tissues.
  4. Quickly satisfies hunger, indispensable for diet and prevention of obesity.
  5. Reduces blood pressure.
  6. Prevents blood clots.
  7. Due to the content of sulforaphane it prevents cancer, as it slows down the degeneration of malignant cells.
  8. Maintains stable blood sugar.
  9. Absorbs toxins and removes harmful substances from the body.
  10. Reduces the risk of inflammation in the colon.
  11. Good for eyes.
  12. Protects blood vessels from destruction.
  13. Reduces the risk of arthritis and osteoporosis.
  14. Promotes the active growth of hair and nails.

WHO DOESN'T?
  Despite the fact that a lot of healthy dishes can be prepared from a vegetable, nevertheless, it has a number of contraindications:
   contains glucosinolates, and if you have problems with the thyroid gland, you should limit the use of this root crop;
   oxalic acid promotes the formation of calculi in the kidneys, so carefully use turnip greens;
   if you are prone to gastritis, peptic ulcer, colitis and inflammation of the liver, then do not eat root vegetables raw.

EASY AND EXQUISITE SALAD
Light turnip salad easy to prepare, but very sophisticated. It will be enjoyed by your guests and household.
Ingredients:
   turnip - 250 grams;
   white cabbage - 350 grams;
   carrots - 200 grams;
   cranberries - 75 grams;
   parsley greens;
   honey - 50 grams;
   salt to taste;
   olive oil - 1 tbsp. spoon.
Cooking:
  1. Chop the cabbage into thin strips.
  2. Peel the vegetables and grate on a coarse grater.
  3. Pound 50 grams of cranberries with honey.
  4. Mix vegetables, season with vegetable oil and honey mixture.
  5. Garnish the salad with the remaining berries and parsley.

ITALIAN PASTA
The Italian recipe will be for lovers of not only pasta, but also for those who love spicy and spicy dishes.
Ingredients:
   turnip tops - 300 grams;
   paste - 200 grams;
   chili pepper - 0.5 pieces;
   olive oil - 1 tbsp. spoon;
   garlic - 2 cloves;
   crackers - 100 grams.
Cooking:
1. Boil water and throw the tops of the turnip and pasta into it.
  2. Squeeze the garlic and spasser it in warmed olive oil for five minutes.
  3. Put the finished tops and pasta into the pan. Stir with garlic and simmer for a couple of minutes.
  4. Put on plates and sprinkle with croutons on top.

CARROT DESSERT
The dish will not leave anyone indifferent. It can be used as a sweet side dish or served with tea. Such a delicious dessert can be put on a holiday table without a twinge of conscience.
Ingredients:
   turnip - 4-5 pieces of medium size;
   carrots - 5 pieces of medium size;
   sugar - 3 tbsp. spoons;
   ground ginger - 2 teaspoons;
   butter - 50 grams;
   salt.
Cooking:
  1. Peel the carrots and turnips and cut into slices.
  2. Pour water into a separate container, salt and boil the vegetables for twenty minutes.
  3. Remove the prepared vegetables from the water and dry.
  4. Melt butter in a saucepan, add sugar, ginger, turnips and carrots. Stir thoroughly and simmer for ten minutes over low heat.

CASSEROLE
If you are a fan of casseroles, then you should definitely try this dish. Baked turnip turns out to be very tender and juicy.
Ingredients:
   turnip - 500-600 grams;
   chicken eggs - 2 pieces;
   butter - 100 grams;
   breadcrumbs - 2 tbsp. spoons;
   cream 20% 250 grams.
   salt.
Cooking:
  1. Peel the vegetable and boil in slightly salted water.
  2. Drain the water, mash with a fork, add cream, butter and mix.
  3. Beat the eggs and pour them into the vegetable mass.
  4. Spread a baking dish or a pan with oil, sprinkle with breadcrumbs and put the mashed potatoes.
  5. Place the mold in a preheated oven to 180 degrees for 30 minutes.

SOUP



Modern soups are the culinary descendants of old stews. Try this wonderful first course and you will become an ardent supporter.
Ingredients:
   water - 2 liters;
   turnip - 5 pieces of medium size;
   onions - 1 piece;
   allspice - 2 pieces;
   cloves - 2 pieces;
   black pepper peas - 5 pieces;
   bay leaf - 3 pieces;
   parsley;
   dill;
   garlic - 3 cloves.
Cooking:
  1. Pour water into a saucepan, salt and bring to a boil.
  2. Finely chop the onion, and turnip - in small cubes.
  3. Add vegetables to boiling water and boil for twenty minutes.
  4. Add spices and crushed garlic five minutes before cooking.
  5. Finely chop the greens.
  6. Pour the soup over the plates, sprinkle with dill and parsley.

GRATEN



Ingredients:
   turnip - 4 pieces;
   Dutch cheese - 100 grams;
   butter - 200 grams;
boiled water - 1 cup;
   cream 20% - 100 ml;
   garlic - 3 cloves;
   greenery;
   black pepper;
   salt to taste.
Cooking:
  1. Peel the root crop and cut into thin slices.
  2. Squeeze the garlic.
  3. Grate cheese.
  4. Melt the butter in a pan.
  5. Without removing the pan from a low heat, lay out layers of wax, cheese and finely chopped greens.
  6. Pour in water and cream.
  7. Salt, pepper and add garlic.
  8. Put the pan in a preheated oven to 180 degrees for half an hour.

Having tried turnip dishes once, you risk becoming a real fan of this root crop. Moreover, it is not only very tasty and satisfying, but also has many useful properties.

What could be simpler than boiled turnip? Only turnip stewed and baked. As you understand, today we will focus on this particular vegetable. Unfortunately, many do not include it in their diet, because they do not know how to cook turnips deliciously. We will open the culinary veil and learn how to prepare healthy and nutritious dishes from it.

Turnip porridge - easy!

How to cook turnips quickly and tasty? Yes, it’s very simple: cook porridge from it. It can be made both sweet and salty. It all depends on your preference. Unsweetened porridge is ideally combined to taste with pickled cucumbers and cabbage.

Composition:

• 2 medium turnips;
• softened butter;
• salt;
• granulated sugar;
• turmeric.

Cooking:

• Wash turnips, clean and boil in slightly salt water. A little secret: to make the vegetable cook faster, cut it into pieces.

• Lightly cool the turnip and grind it in mashed potatoes. This can be done manually using a pusher or a blender.

• Now add turmeric to taste and mix.
• Then you can go in two ways: salt the porridge or add granulated sugar to it. Choose for yourself.
• But in any case, season the turnip porridge with butter.

Vegetable mix

If you do not know how to cook turnips, try this recipe. Turnip stewed with vegetables and herbs will be an excellent side dish for lunch or dinner. By the way, according to this recipe, you can cook such a dish in a slow cooker.

Composition:

• 1 large turnip;
• 2 carrots;
• onion head;
• fresh greens;
• a blend of spices;
• salt;

Cooking:

• Let's prepare the vegetables: peel, rinse them and cut them in equal cubes.
• We take a thick-walled pan or roasting pan and pass the carrots in it with vegetable oil.

• We spread the onions to the carrots, fry for a couple of minutes and pour in such an amount of water to cover the vegetables. Stew for 3-5 minutes, not forgetting to stir.

• It's time to send the turnips to the pan, as well as salt and season the dish with spices.

• Stew the vegetables until the turnip is ready, and then add the chopped greens.

• After 2-3 minutes, remove the saucepan from the stove.

This is the easiest cooking option for stewed turnips. You can add your favorite ingredients to such a dish, for example, meat, mushrooms, a variety of vegetables. It will be very tasty.

Tasty salad in a whip

We offer a recipe for a fortified and very healthy salad with kohlrabi and young turnip. And lime juice and liquid honey will give it a unique aroma and an exquisite sweet and sour taste.

Composition:

• 400 g kohlrabi cabbage;
• 250 g turnip;
• 2 tbsp. l freshly squeezed lime juice;
• 2 tsp liquid honey;
• 1 tsp sesame oil;
• feathers of green onions;
• salt;
• ground black pepper.

Cooking:

• We will free kohlrabi from hard stems, and cut its leaves into thin strips.
• We clean the turnips and cut into small arbitrary pieces.
• Grind turnips with kohlrabi food processor.
• Let's prepare a salad dressing: mix lime juice (it can be replaced with lemon) with honey, sesame oil, salt and season with pepper. Mix everything thoroughly. If desired, add a spoonful of peanut butter.
• Chop the green onion feathers and add to the vegetable mass.
• Add dressing to the salad and mix.
• We insist 15-20 minutes in the refrigerator and serve.

Turnip with a surprise

Want to turn an ordinary vegetable into a gourmet dish? Yes, and with a surprise inside? Cook the stuffed turnips in the oven. Will we try?

Composition:

• 5-6 pcs. turnips;
• 300 g of white mushrooms;
• bulb;
• 50 g butter;
• 50 g sifted flour;
• 2 eggs;
• fresh greens;
• 50 g ground crackers;
• salt;
• ground black pepper.

Cooking:

• Boil 1 egg, as always, hard-boiled, clean it and grind.
• We clean the turnips, salt and boil until cooked.
• We take out the turnip and cool it. Now we need to cut off the tops of vegetables, up to about 1 cm from the edge.
• Gently remove the pulp with a spoon. The main thing is to maintain the integrity of the edges.
• Mushrooms and onions are cleaned, cut into cubes and fry in butter until cooked.
• We shift the onion-mushroom mixture into a cup and add ground crackers and an egg.
• We wash and chop the greens, send to the mushrooms and onions.
• Stir the resulting stuffing thoroughly and stuff it with turnips.
• Beat the egg and use a whisk to grease the turnip with it. Then crumble the vegetable in ground breadcrumbs.
• We place the stuffed root crops on a baking sheet flavored with butter, and pour water so that the liquid is at the level of 1-2 centimeters.
• We bake stuffed turnips at a temperature mark of 180 degrees for 20-25 minutes.
• Serve to the table with your favorite sauce.

And how to cook turnips for a child? In general, such a vegetable is not recommended for children to enter the diet, but older children will taste cabbage soup in pots. And adults will enjoy this first course with pleasure.

Composition:

• 300 g of any meat;
• 2 onions;
• 2 carrots;
• turnip;
• an Apple;
• 0.5 kg sauerkraut;
• 2-3 garlic cloves;
• salt;
• 2-3 tbsp. l tomato paste;
• ground black pepper;
• 2 leaves of laurel;
• refined vegetable oil.

Cooking:

1. Wash the meat, dry and cut into small cubes. It is better to use beef - so the broth will be rich.
2. In vegetable oil, fry the meat slices to a golden crust and transfer them into pots.
3. Pour filtered water into the pots so that the liquid completely covers the meat.
4. We send the pots to the oven and simmer the meat for 40 minutes. The optimal temperature threshold is 180 degrees.
5. Peel the vegetables and cut into small cubes.
6. In vegetable oil, we pass the onions, then put turnips and carrots to it and fry until cooked.
7. At the very end, add the chopped apple in the pan.
8. Now take out the pots and lay them in a vegetable frying.
9. Then distribute the cabbage and tomato paste.
10. Salt, pepper, add laurel leaves and chopped garlic cloves.
11. We send the pots back to the oven and simmer the dish for 2-2.5 hours at a temperature mark of 170 degrees.