Stew of Vegetables and Potatoes
by Editorial Staff
An appetizing side dish of potatoes, zucchini and roots is perfect for dinner.
Cook: 50 mins
Servings: 4
Ingredients
- Zucchini – 1-2 pcs.
- Potatoes – 5-7 pcs.
- Onions – 2-3 pcs.
- Carrots – 2 pcs.
- Parsley root – 1 pc.
- Garlic – 0.5 heads
- Tomato puree – 1-2 tbsp
- Salt – 0.5-0.75 teaspoon
- Greens – 0.5 bunch
- Little vegetable – 5 tbsp
Directions
- Cut raw potatoes into wedges or cubes. Salt (1-2 pinches).
- Heat 1 tablespoon in a frying pan. a spoonful of vegetable oil. Put the potatoes, fry them over medium heat, stirring for 4-5 minutes.
- Peel the onion and parsley, wash and cut into strips.
- Peel and dice the onion and zucchini.
- Sauté the chopped onions and roots until soft. For sautéing onions, heat 1 tablespoon in a pan. a spoonful of vegetable oil, put the onion, fry it over medium heat, stirring occasionally, for 5-7 minutes.
- Heat 2 more tablespoon separately. tablespoons of vegetable oil. Put the roots, fry them, stirring occasionally, over medium heat for 7-8 minutes.
- Heat 1 tablespoon in a frying pan. spoon of oil. Put the zucchini, fry them, stirring occasionally, over medium heat until golden brown (10 minutes).
- To make tomato sauce, dilute the tomato paste with 0.75 cups of water and season with salt.
- Put potatoes, sautéed vegetables in a saucepan.
- Pour in tomato sauce and simmer for 15-20 minutes.
- Then add the peeled zucchini, diced and fried until half cooked, and simmer for 20-30 minutes.
- Peel the garlic and chop finely (you can grind it with salt).
- 15-20 minutes after adding the zucchini (5-10 minutes before cooking), add finely chopped or ground garlic with salt. Add the rest of the salt.
- Chop the greens.
- Sprinkle the stew with finely chopped herbs when serving.
Enjoy your meal!
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