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

  1. Cut raw potatoes into wedges or cubes. Salt (1-2 pinches).
  2. 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.
  3. Peel the onion and parsley, wash and cut into strips.
  4. Peel and dice the onion and zucchini.
  5. 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.
  6. Heat 2 more tablespoon separately. tablespoons of vegetable oil. Put the roots, fry them, stirring occasionally, over medium heat for 7-8 minutes.
  7. 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).
  8. To make tomato sauce, dilute the tomato paste with 0.75 cups of water and season with salt.
  9. Put potatoes, sautéed vegetables in a saucepan.
  10. Pour in tomato sauce and simmer for 15-20 minutes.
  11. Then add the peeled zucchini, diced and fried until half cooked, and simmer for 20-30 minutes.
  12. Peel the garlic and chop finely (you can grind it with salt).
  13. 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.
  14. Chop the greens.
  15. Sprinkle the stew with finely chopped herbs when serving.

Enjoy your meal!

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