Spring solyanka

Ingredients for 4 servings:

• 600 g roast beef
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 600 g pointed cabbage
• 1 large onion(s)
• some salt and pepper
• 2 clove(s) garlic, squeezed
• 4 tbsp paprika paste
• 1 liter vegetable broth
• 100 g cucumber(s), Spreewald
• 100 ml cucumber juice
• 1 pinch(s) of sugar
• 2 tbsp parsley, chopped
• 4 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Trim the fat from the meat and cut into approximately 3cm cubes. Wash the peppers, remove the white core, and cut into approximately 2cm cubes. Trim the pointed cabbage and cut into 1cm strips. Peel and finely dice the onion. Heat two tablespoons of oil in a pan and sear the meat all over. Season well with salt and pepper and remove. Add the remaining two tablespoons of oil to the pan and sauté the onions, peppers, pointed cabbage, and garlic. Briefly fry the paprika. Season everything with salt and pepper. Pour in the stock, bring to a boil, and simmer covered over medium heat for 20 minutes. Dice the cucumbers and add them to the stew with the cucumber juice after 15 minutes. Finally, stir in the meat and cook for 2 minutes. Season to taste with salt, pepper, and a pinch of sugar. Sprinkle with parsley and serve.