Gyuvech

For the gjuwetsch dice meat (4 cm). Peel and press garlic. Clean, wash and roughly dice carrots, celery, yellow beets and kohlrabi.

Wash cabbage and cut into strips. Peel onion, halve and cut into rings. Clean cauliflower, divide into small florets.

Peel and dice potatoes and melanzani. Season meat with salt, pepper and marjoram, place in a large casserole.

Cover 2 fingers high with water. Add carrots, yellow beets, celery and kohlrabi. Cook until half tender, add cabbage and onion and continue to cook slowly.

Add the rest of the vegetables and add enough water so that the soup covers the vegetables. Cover the gjuwetsch and cook slowly until done.

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