Ingredients:

1 kg beef shin
1 kg of potatoes
15 g onion (white Mako)
5 grams of ground red pepper
salt to taste
1.6 to 2 liters of water

Preparation:

The finely chopped onion in the bottom of the pot times. The meats cleaned (including tendons, leaving some of the fat and membranes are leaving) approx. I cut 2x2 cm cubes and the onions do. Pour in the water and begin to cook strong fire. When it boils, add the salt and the pepper in half. The foam should not be picked! Over time, much becomes clear. Uniform heat cook until the meat is almost tender. Then add the peeled and sliced potatoes in the same column. As a cooking time of about. 20 minutes. In the final minutes to give the other half of the pepper. That makes it more beautiful color.
Note:

Various meat is even better. Soft sirloin, beef neck, shoulder, brisket, etc.. If there is a red pepper is also good to put pipe. At one time it was cooked outdoors. Enough to add a dish, but the fire was observed, while allowed to carry out their work. Pasta can be put into any other sin. Fresh white bread and full-bodied red suits him. The recipe Erdei ínyesmesterség People's könyvecskéjéből plagizáltam. Very fine, homogeneous juice from bottom to top. In my experience, however, that the real, fresh, should not be left to another day, or pre-cook.