Boiled

Boil beef with white wine, water, soup vegetables and the onion sprinkled with the bay spice and cloves. Simmer on low heat for about 1 1/2 to 2 hours.

Cut the cabbage head in half, remove the stem. Cut cabbage into tender strips. In a saucepan, melt a small amount of butter fat and fry the bacon cubes in it. Add the cabbage and douse with 2 ladles of clear soup.

After about 20 minutes, add more clear soup and continue until the cabbage begins to break down (after about 1 hour).

Drain clear soup and keep meat warm. Add potatoes and long grain rice to the clear soup form. When the potatoes and rice are soft, add the cabbage and simmer for 10 to 15 minutes.

Cut the meat into bite-sized pieces and mix them repeatedly with the stew. Bring to the table hot.

Our tip: Use bacon with a subtle smoky note!

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