Put shredded cabbage and sweet pepper into boiling water and boil till half-ready. Then add sliced and fried on vegetable oil potatoes, boiled haricots with broth, beet, julienned and stewed with tomato puree and vinegar, browned flour with water, tinned fish, salt, spices and cook till ready.
Tinned fish - 40 g, white cabbage - 40 g, sweet pepper - 10 g, potatoes - 70 g, haricots - 5 g, beet - 25 g, onions - 10 g, carrots - 10 g, tomato puree - 15 g, 3% vinegar - 5 g, vegetable oil - 15 g, flour - 5 g, dill, black pepper, bay leaf, salt.
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