Skoblyanka (skoblyanka)

Instructions

1. Cut the veal into pieces about 3 cm and brown them over medium-high heat in the oil, in batches so they don't stew.
2. Add the sliced onion and the carrot in small dice, then let it soften for 5 minutes, stirring.
3. Stir in the tomato paste and the sliced mushrooms, and let them release their water for 5 minutes.
4. Pour in the hot stock, add the bay leaves and bring to a simmer.
5. Cover and simmer over low heat for 45 minutes, skimming if needed.
6. Add the potatoes cut into cubes and cook for 15 more minutes, until tender.
7. Season with salt, pepper and paprika, then remove the bay leaves.
8. Sprinkle with dill and serve very hot with the rye bread.