We chop the cabbage with strips, potatoes, tomatoes and onions with a cube, rub the carrots on a large grater, chop the garlic, leaving one tooth.
We wash the meat, pour 2 liters of cold water, bring to a boil, remove noise, salt, cook 1.5 hours over low heat, add a laurel and pepper, cook half an hour, remove the meat, filter the broth.
We separate the meat from the bones, cut down smaller, return to the pan, add potatoes, cook for half an hour.
Fry the onion over high heat for a couple of minutes.
Add carrots, 3/4 garlic, fry for three minutes.
Add cabbage, tomatoes, salt, pepper to taste, bring to a boil, simmer on low heat under the lid all the time while the broth is cooked.
Remove the broth from the heat, load the vegetables, squeeze the remaining garlic, straighten it to salt, let it rest under the lid for about fifteen minutes.
Serve with sour cream and herbs.
Bon appetit!
