Potato soup. ' tokana '.РњСЏСЃРѕ on skewers

POTATO SOUP In the KETTLE (6 portions)

2 large potatoes, 1 big bulb, 1 average carrots, 50 g a celery root, 50 g a cauliflower or a broccoli, a handful of fresh or dried mushrooms, 3 zubka garlic, salt, black pepper, caraway seeds, half of cube, 1,5 l of water, 2 table spoons shpiga, a flour, parsley, celery leaves, chaber, fresh (it is possible also dried), majoran.

Small to cut the cleared potato, vegetables and mushrooms and all to lay in a kettle. To fill in with water, to add salt, black pepper, caraway seeds, half of cube and to cook to readiness. From fat and a flour to prepare refuelling, to put it in soup and it is good to boil thoroughly. Then to add the crushed garlic, small cut parsley, sheet of a celery, a branch chabera and one sprout majorapa (the broken leaves and tsvetki). After that not to cook. Salt to add to taste.

BEEF "TOKANA"

800 g beef (sinewy meat, etc.), 2-3 big bulbs, 3 table spoons shpiga, 1 table spoon of a flour, salt, black pepper, 1 table spoon majorana.

The onions Cut by circles to fry on fat to golden colour. Meat to cut on slices in the thickness about 1 see to Fry it from different directions with a flour, to salt, add but to taste the ground or crushed pepper, to add waters and to extinguish to readiness. Zakapchivaja rushenie to give the chance to water to boil away, then to fall asleep a flour (if sauce dense flour not to add) to mix and again to add water. Some minutes to cook, then to add majoran and again to finish to boiling. Sauce should be a little. Instead of fresh meat it is possible to use preserved tushenku, that will accelerate preparation process. Meal to decorate with strips of red pepper. To submit with flour products and salad.

MEAT, ZHARENNOE ON SKEWERS

1 kg of mutton or pork, 4 branches of a thyme, 3 table spoons majorana, half-spoons of largely ground black pepper, 2 bay leaves, 0,5 l of milk, 200 g vinegar, salt, 200 g shpiga.

Meat to cut on the small slices convenient for nanizyvanija on skewers, to lay them at 2-3 o'clock in a mix of spices, milk, vinegar and salt. Then to take out, give the chance to flow down, string on skewers, laying meat fat slices (if meat with fat fat it is not required) and to fry on a grill or charcoal. This South African dish submit with salad from fresh vegetables.