You will need
- 500 gr. meat. Best suited not fatty pork or beef
- 1 large or two small carrots,
- Onion 1pc. (if a small
- 2 PCs.)
- 500 gr. potatoes
- 1 bell pepper,
- ¼ Small head cabbage,
- 3-4 peas of fragrant pepper
- 2 leaves of Laurel,
- Ground black pepper,
- Chili peppers and greens.
Cut the meat into slices of size 3*3 cm.
To take the brazier or pan, pour in a small amount of vegetable oil. Once the oil heats up, put it in the meat and fry over high heat so to get a Golden crust.
Chop the carrots into strips. The strips should be thin, but not very narrow, about 1cm. Add to the roasting pan to the meat and fry.
Then cut the potatoes in cubes of about 3-4 cm and put the meat and carrots. Fry on a medium heat.
Bulgarian pepper cut into strips, onion half rings and put them in a pan.
Add salt and pepper and then pour a glass of water.
Cabbage finely chop and spread the meat with vegetables. For cabbage to put the Bay leaf and peppercorn..
Then it all carefully mix. Simmer, stirring every ten minutes, on low heat for 50 minutes.
After 40 minutes, that is ten minutes before cooking, add the finely chopped dill and parsley. The stew should be served hot.
Also, the recipe for a vegetable stew , you can add eggplant or zucchini. But in this case it should be remembered that they are prepared very quickly and you need to add them at the end of cooking. Good luck in cooking and Bon appetit!
When roasting, do not add a large amount of oil. Stew can turn out "not-summer" fat.