At the bottom of the cauldron spread sliced tomatoes,
a little salt and pepper.
The top layer of the onion that is cut into half-rings.
Then comes the bell pepper,
Also a little salt and pepper.
Then finely chopped herbs and Bay leaf.
Spread a layer of meat and garlic cloves on top.
Salt and pepper again.
Next, all the ingredients are in reverse order,
The second - Bulgarian pepper, onions, tomatoes.
Some salt and pepper again.
Pour beer into the cauldron.
Close the lid, kindle a fire and simmer for about 2 hours.
After the allotted time, open the cauldron and spread the potatoes on top. At this stage, if there is little liquid left in the cauldron, then add a little boiled water, but usually this does not have to be done,
For taste, you can add a sprig of Basil. Close the cauldron and leave on low heat until potatoes are ready.
At the end, sprinkle with green onions, remove the coals and allow to infuse for 10 minutes.