"esik-fleish" (sweet and sour meat)

Cut the meat into portions, salt and fry until ruddy. Put in a saucepan, pour water so that the liquid covers the meat, add pepper, bay leaf, finely chopped onions. Simmer for about an hour under the lid, then remove the meat, strain the liquid, put the meat again, add the strained breadcrumbs, gingerbread, tomato puree, citric acid, sugar and simmer until tender.