Put brisket into cold water, add onions, bay leaf and bring to the boil on good fire; then take out the meat, cut it into pieces, pass the broth through a sieve, salt it and bring it to the boil. Put the prepared pieces of meat and shredded beet into the broth, and boil till it is half-ready; after that add sliced potatoes and shredded cabbage. 15 minutes before it’s ready, add browned vegetables, haricots boiled separately, and aubergines (fresh or tinned) stewed with butter, and first strained. Serve with sour cream and fresh minced greens.
Beef 80 g, onions 30 g, carrots 25 g, beet 100 g, white cabbage 80 g, potatoes 80 g, haricots 50 g, aubergines 50 g, sour cream 10 g, fat 10 g, parsley, spices, greens, salt.
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