Potato Stew
by Editorial Staff
A traditional, simple version of a vegetable stew with potatoes and carrots.
Ingredients
- Potatoes – 8-10 pcs.
- Medium carrots – 2 pcs.
- Medium onions – 2-3 pcs.
- Garlic – 5 cloves
- Tomato paste – 2 tbsp
- Bay leaf – 1 pc.
- Dill, parsley or cilantro, chopped – 2 tbsp
- Salt – 1 teaspoon (to taste)
Directions
- Peel the potatoes, wash, cut into cubes.
- Also, prepare the rest of the vegetables. Peel the onion, wash, cut into cubes.
- Peel the carrots, wash, cut into cubes.
- Peel the garlic, chop finely. Wash greens, chop finely.
- Put the prepared vegetables in a saucepan, add tomato paste (if there is a fear that the tomato will prevent the potatoes from becoming soft, add it after 10-15 minutes from the start of stewing). Add salt, a little water (0.5 cups).
- Mix everything well. Simmer the potato stew under the lid on low heat for 15-20 minutes.
- 5-10 minutes before the ragout is ready, add finely chopped garlic, herbs (2/3 parts) and bay leaf.
- When serving, sprinkle with the remaining finely chopped herbs.
Enjoy your meal!
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