• 250 grams potatoes, 250 grams carrots, 2 parsley roots
  • 250g celery roots
  • 250 grams onions
  • 250 grams cabbages
  • 250 grams leeks
  • 1 red sweet pepper
  • 3 tablespoons fresh parsley, chopped
  • 300 grams beef
  • 300 grams pork
  • 300 grams lamb
  • 1 liter beef broth
  • salt and pepper
  • oregano
  • 4 tablespoons sunflower oil

Preparation method (receipt)

Clean the meat and vegetables, wash and cut equal into pieces about 2 centimetersthick. Mix all the vegetables. Fry the diced meat with onion in the vegetable oil until golden brown. Fill a pot with meat and vegetables in layers, starting with the meat layer. Season each layer with salt, pepper and marjoram. Pour the broth and close the pot with cover. Bake in the oven at 180 degrees Celsius for 1,5 hours. Sprinkle with chopped parsley and serve.

potato carrot parsley celery cabbage onion leek red pepper parsley beef lamb pork beef broth salt pepper oregano sunflower oil