Russia ( russian stew)
600 g of beef broth
Salt, pepper, pepper
2 red beets, raw, shelled peeled and cut into small cubes
4 cloves garlic, divided into four
1 branch sage
3.5 dl beef juice
200 g fresh cream
1 teaspoon radish spinach, freshly ground or tupe
Fry the meat in portions, remove and spice it. Place the meat, beetroot, garlic, sage and broth in a pan and cover. Place the chicken on the grill in the cold cooking zone and simmer the meat.
Mix the spinach and fresh cream and sprinkle it on the yehinin before serving.