Lonely Cowboy Stew Recipe. Calorie, chemical composition and nutritional value.

I wanted to cook a vegetable stew and invite my humble old buddies for dinner. A question arose that was common and familiar to me. How can I make a vegetable stew? Which perhaps the Tsar of Koschei himself loved. His figure is perfect for peppers and zucchini, just right.

Or maybe he prepared the side dish of vegetables with the participation of the guests? Not adding much to their bones. To find out about this question I will have to arrange an interrogation. I’ll arrange an interrogation for my son, without his help I won’t understand anything. “Have you gone crazy or completely stupid, dad, who only ate meat and didn’t add the living flesh of his guests to any vegetable stew?”

And I thought that the king of bones himself once invented a side dish of vegetables, since he had nothing to do with his guests, he added them to a pile of vegetables. Well, what can I do, I’m not a bone, and to prepare a vegetable stew you don’t need any of the bones of my guests. After all, Yazh is not a bloodsucker or a cow killer.

Or maybe the insidious barmaley prepared a vegetable stew in Africa. “No, the evil father barmaley prepared soup from small children and never tried vegetable stew.” So where can I find out the recipe for stew, I’ll probably go to my neighbor. Then I thought to hell with it, I’ll come up with a recipe for the stew myself.

I’ll cook some stew and quickly run to the store. I buy all the vegetables I have so I can eat them all. I bought some cool zucchini there and I was able to find peppers there. I didn’t forget the potatoes either, I quickly bought carrots. My son reminded me about the onion, because he is not a fool at all and understands that a side dish of vegetables cannot, in principle, have bones in it. And if I put chicken in it, it will be chicken stew.

Summer is coming soon and a modest diet of tasty vegetables and sour lean cabbage soup will help you alleviate the heat of hot summer days. We will sunbathe in the garden and tear vegetables from the garden with a curse. Why with a curse? - you ask. Yes, because all your dreams remain just your dreams. We dreamed of going to Jamaica and taking off our last T-shirt there and warming our asses in the sun, and not picking carrots from the garden. But we will be preparing free vegetable stew until the end of our days.

Pork stew with potatoes and cabbage

This dish is familiar to us from childhood and is suitable for lunch and dinner. As soon as the juicy vegetables ripened, we already had a fragrant dish on the table. And even now, as soon as they start selling ripe fruits, I try to prepare a delicious stew; my family is simply delighted with such a dish!

We will need:

• Pork pulp (500g.)
• Potatoes 200-300 gr.
• Lard 100 gr.
• Water 300 ml.
• Cabbage 300 gr.
• Laurel 3-4 leaves.
• Salt pepper.
• Spices as desired.
• Carrots 2 pcs.
• Onion 2 pcs.

Preparation:

1. Prepare lard, wash off salt, cut into small slices. Place in a thick-bottomed saucepan and simmer over low heat until cracklings form.

2. Wash and dry the meat. Cut into desired pieces and add to lard. If desired, the fat can be removed.

3. Fry the meat until a light crust forms, stirring constantly.

4. Prepare vegetables. Cut the potatoes into cubes, chop the cabbage, cut the onion into half rings, and the carrots into cubes or cubes. You can grate it.

5. Add cabbage, onions and carrots to the meat. Simmer until the cabbage reduces in size.

6. Then add potatoes and water, salt everything, add pepper and other spices. Simmer over low heat until done.

Serve hot, you can garnish with finely chopped herbs. Bon appetit!

Five recipes for delicious stew: from meat classics to vegetarian (8 photos)

It is impossible to imagine a winter menu without stew. This is a complete dish for the whole family, which warms you up in cold weather, lifts your spirits with just its appearance and delights with a variety of flavor combinations. Where did it come to us from? What is stew made from? What culinary subtleties do you need to know to make it really tasty? Let's figure everything out in order right now. One by one
There is no need to dwell in detail on what a stew is.
This is a dish of pieces of vegetables, meat, poultry, fish, mushrooms, which are simmered in their own juice or thick sauce. Professional chefs say that in fact this is not even a recipe, but a method of heat treatment. It can be found among many peoples of the world. In Italy, the stew is called coponata, in Georgia - ajapsandali, in Peru - chiriucha, in Moldova - givech. The French have a special love for stew. Almost every region prepares it in its own way. It is France that is considered the birthplace of stew, since it was the first to publish a recipe for one of the most famous types of stew - ratatouille. And the word “stew” itself comes from the French “ragoûter”, which means “to awaken the appetite”. Like any famous dish, the stew has its own legend. During the Hundred Years' War, the French fortress of Languedoc found itself in a deep ambush. Reinforcements were far away, and famine had already begun in the city. Then a giant cauldron was placed on the main square, and all the residents began to throw the crumbs of food that remained in stock into it. As a result, the first stew in history was prepared from all this. The besieged held out for several more days. And there reinforcements had already arrived and managed to recapture the fortress. What is stew made from?
Now let’s figure out what is needed for stew.
You can choose the ingredients at your discretion. The main thing is to follow a few simple rules for their preparation. All products should be cut into pieces of approximately the same size. For cooking, it is best to use a deep, heavy frying pan, a wide saucepan with a thick bottom, a stewpan, or even a roasting pan. It's great if you have ceramic and clay pots. In this case, the stew can be served directly into them. There are two main ways to prepare stew. The first is that vegetables and meat are fried separately, then combined together and simmered until cooked. The second is to first fry onions and carrots, after which the remaining ingredients are added in a certain sequence. Meat or hard vegetables like potatoes and pumpkin always go first. After some time, add juicy soft vegetables - zucchini, cabbage, tomatoes. It is extremely important to follow this order, otherwise the vegetables will turn into an unappetizing mushy mass and become tasteless. During the simmering process, hot water is usually poured in. This should be done in small portions so that the ingredients do not float in the liquid. For a brighter, expressive taste, you can add meat or chicken broth, dry white wine, or tomato paste. Don’t forget about aromatic herbs and spices - create combinations to suit your taste. The eternal union
of beef and potato stew is a culinary classic that will never get boring. Here you can use meat broth to make it even tastier. Do not cut the meat into small pieces, otherwise they will turn out tough and dry. Ingredients:

• beef pulp - 500 g
• potatoes - 4 pcs.
• meat broth - 300 ml
• tomato paste - 2 tbsp. l.
• salt and black pepper - to taste
• parsley - for serving
• vegetable oil - 2 tbsp. l.

Cut the meat and potatoes into large equal slices. Heat the oil in a frying pan and fry the beef on all sides over high heat until a thin crust appears. Add potatoes, mix well, fry for 5-7 minutes. Pour in the hot broth, stir in the tomato paste, and bring to a boil. Reduce the flame to low and simmer the stew under the lid for about an hour. Salt and pepper the dish at the very end. Before serving, garnish the meat stew with parsley petals. For those on a diet
If your menu includes only low-calorie dishes, stew with chicken, zucchini and tomatoes will complement it perfectly. For this recipe, you can use chicken fillet or thighs. Choose zucchini that is not too large, preferably sweetish varieties, tomatoes - dense and fleshy. Tomatoes in their own juice are also suitable. Ingredients:

• chicken fillet – 600 g
• medium zucchini - 2 pcs.
• fresh tomatoes - 4 pcs.
• tomato sauce - 3 tbsp. l.
• salt, pepper, poultry spices - to taste
• vegetable oil - 3 tbsp. l.
• cilantro - for serving

Cut the chicken fillet and zucchini into large equal pieces. Remove the skins from the tomatoes and also chop them larger. Heat a frying pan with oil and fry the fillet until it is completely lightened. Add tomatoes and simmer over medium heat for 5 minutes. Pour in the zucchini, add tomato sauce, mix evenly, add salt and spices, cover with a lid and simmer over low heat for 20 minutes. Since tomatoes and zucchini produce a lot of juice, there is no need to add water. At the end, all you have to do is sprinkle everything with chopped herbs. Rabbit in a hole
Stew can be turned into an exquisite festive dish and will truly surprise your guests. Rabbit stew in wine sauce is perfect for such cases. Meat prepared this way turns out unusually tender and juicy. But to do this, you will have to marinate it in spices for several hours, or even better, all night. Ingredients:

• rabbit pulp - 1 kg
• dry white wine – 500 ml
• thin carrots - 2 pcs.
• bell pepper - 2 pcs.
• basil - 5-6 sprigs
• vegetable oil

Marinade:

• olive oil - 1 tbsp. l.
• garlic - 3 cloves
• lemon - ½ pc.
• thyme - 1 tsp.
• marjoram - 1 tsp.
• rosemary - 2 sprigs
• salt and black pepper - to taste

Press the garlic with the flat side of a knife, mix with the zest and juice of half a lemon, olive oil, thyme, marjoram and black pepper. Chop the rabbit into large pieces, pour in the marinade, and leave for at least 4 hours. Heat a large deep frying pan with oil and fry the rabbit pieces until golden brown. Pour in the wine so that it covers the meat, bring to a boil and reduce the flame. After 10–15 minutes, add carrots in pucks and sweet peppers in slices of the same size. Cover the dish with a lid and simmer for 50–60 minutes. At the end, add salt and pepper to taste. Garnish each serving of rabbit stew with basil leaves. Fish story
Ragu is such a universal dish that it can be prepared from almost any product. How about fish stew? For this recipe, it is better to choose sea fish with firm flesh, such as sea bass, hake, cod or tilapia. Just don’t overcook it on the fire, otherwise the fillet will disintegrate into fibers and lose its delicate taste. Ingredients:

• cod fillet without skin - 600 g
• zucchini - 1 pc.
• bell pepper - 1 pc.
• leeks - 2 stalks
• dark large olives - 10–12 pcs.
• fish broth - 120 ml
• tomato paste - 1 tbsp. l.
• salt and black pepper - to taste
• vegetable oil - 2 tbsp. l.
• lemon juice - 1 tbsp. l.
• parsley - for serving

Cut the cod fillet into fairly large pieces and sprinkle with lemon juice. Chop the white part of the leek into rings and fry in oil in a frying pan. Coarsely chop the bell pepper and zucchini and fry with the onion for 5 minutes. Add the fish and olives, pour in the broth with tomato paste, and mix gently with a wooden spatula. Season with salt and pepper, cover the pan with a lid and simmer for 15 minutes. Divide the fish stew among plates, garnish with herb leaves, and serve. Vegetables to work
How to cook delicious vegetable stew? There are no strict canons here, so vegetables can be anything. The combination of potatoes and eggplant is optimal. For juiciness and bright taste, add sweet bell peppers and carrots. Ingredients:

• potatoes - 5–6 pcs.
• medium eggplant - 2 pcs.
• red bell pepper - 2 pcs.
• onions - 2 pcs.
• garlic - 1-2 cloves
• thin carrots - 2 pcs.
• tomato paste - 2 tbsp. l.
• salt, black pepper, dried thyme - to taste
• parsley - ½ bunch
• vegetable oil - 2 tbsp. l.

Cut the eggplants into medium pieces, sprinkle with coarse salt, leave for 20 minutes, then rinse under water and dry.
In the same way, cut the potato tubers and sweet peppers. Chop the carrots into thick discs. Heat a deep frying pan with oil and saute the chopped onion and garlic. Pour in the potatoes and carrots, add a little hot water, and simmer for 5 minutes. Add eggplants and bell peppers, add tomato paste, salt and spices. Simmer the vegetables under the lid for 20–25 minutes. They usually produce a lot of juice, but if it has boiled over, add a little more water. At the end, add chopped parsley, mix and leave covered. This is what a stew prepared according to all the rules means. This is a complete lunch or dinner for the whole family, an interesting dish for a dinner party, an excellent option for those on a diet, and much, much more. Do you like stew? Do you often cook it at home? What ingredients do you use in the recipe? We are waiting for your versions of this dish in the comments. Material taken: Here

A simple and quick recipe for pork stew with potatoes in a slow cooker

The advantage of this recipe is that it doesn’t require a lot of time and hassle. Just add everything to the slow cooker and you're done! The kitchen and dishes remain clean; you just need to prepare the food. And the taste is no different from stew cooked in the oven. You can add whatever your heart desires, even fish and any vegetables. I am preparing a traditional recipe.

We need to prepare:

• Pork (500g.)
• Potatoes 5-7 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Bell pepper 1 pc.
• Green beans 100-200 gr.
• Green peas 100 gr.
• Water 450 ml.
• Vegetable oil.
• Spices to taste.

Cooking method:

1. Turn on the multicooker to the “frying” mode and set the timer for 15 minutes. Add some vegetable oil.

2. Wash and cut the meat into pieces. I cut it into cubes. Add to the bowl and cook, stirring constantly.

3. Wash, peel and cut the onions and carrots. Add to meat and cook until vegetables are cooked.

4. Wash and peel the sweet peppers. Cut it into strips or cubes.

5. Prepare the tomatoes. You can remove the peel by keeping the vegetables in boiling water. Cut them into cubes.

6. When the meat and vegetables are cooked, add peppers, tomatoes, peas and beans. Peas and beans can be used frozen. Also add spices and herbs. Stir. Fill with water.

7. Set the “quenching” mode and the timer to 40 minutes. Now you can do other things. When the time has expired, the multicooker will notify you.

The dish is ready and can be served!

What is stew? Types of stews

Stew is a general name for a large group of culinary products that are made from meat, vegetables, as well as fish and seafood. Stews are often made from game and mushrooms. The main ingredients of the stew are stewed over low heat for a long period of time, and also seasoned with various sauces. As a rule, stew sauce is distinguished by its thick consistency and high nutritional value.

Researchers believe that such a dish as stew was known to mankind back in ancient times, when people began to stew meat over an open fire. Over time, other ingredients, as well as spices and spices, began to be added to the stew. In countries that have access to the sea, stews have long been made from fish and seafood, which, like meat, were stewed and seasoned with various spices and herbs.

Recipes for preparing vegetable stew can be easily found in various national culinary traditions throughout planet Earth. Over the millennia of existence of such a dish as stew, hundreds of recipes for preparing a culinary product have accumulated in the global culinary tradition. Professional chefs combine all types of stews into three main groups, depending on the type of main ingredient of the dish.

There are such types of stew as: vegetable, meat, as well as a dish that includes fish and seafood. In addition, there are separate so-called regional types of stews, among which the following are the most popular and widespread culinary products:

• White stew or blanquette is a classic French dish made from tender chicken or veal.
• Ragu-fin or ragoût fin, which literally means “exquisite stew” in French, is also prepared from white meats and served with classic béchamel sauce. It is worth noting that this type of stew is incredibly popular not only in its homeland in France but also in other European countries, namely in Germany.
• Fricassee is a type of stew that is considered a traditional dish in France.
• Zurich stew is one of the national dishes of Switzerland.
• Bolognese ragu is prepared in Italy and uses the same ingredients as the world famous Bolognese sauce.
• Irish stew is a type of dish that is prepared using not only meat ingredients, usually lamb, but also vegetables such as onions and potatoes, as well as cumin and parsley leaves.
• Stew or English stew is made from meat and vegetables.
• German stew Eintopf is prepared with meat, vegetables, and legumes. In addition, sausages, most often sausages or sausages, are often added to the German version of stew.

Not many people know, but such famous dishes as beef stroganoff or goulash also belong to the group of culinary products united under the general name of stew. It is also worth emphasizing that the preparation of such a dish as stew is typical not only for European, but also for Asian countries. For example, in Japan, a type of stew called chankonabe is especially popular. This dish is included in the diet of Japanese sumo wrestlers.

Vegetable stew with pork in pots

This cooking option is very satisfying and aromatic, and also healthy, because all the nutrients remain in the pots, and the meat is soaked in vegetable juice. This is a particularly favorite recipe of mine.

We need to prepare:

• Pork pulp 300 gr.
• Eggplants 1-2 pcs.
• Zucchini 1-2 pcs.
• Onions 2 pcs.
• Sweet peppers of different colors 4 pcs.
• Carrot 1 pc.
• Potatoes 6-7 pcs.
• Garlic 3 cloves.
• Spices to taste.
• Tomatoes 5 pcs.
• Refined vegetable oil.

Cooking steps:

1. Wash and wipe the meat, cut into cubes or slices. Fry over low heat with a small amount of oil. It is better to use a cauldron or a frying pan with a thick bottom.

2. While the meat is fried, prepare the vegetables.

3. When the meat is browned, pour water over it, you can add tomato paste or ketchup and simmer for about another 30-40 minutes.

4. We cut, clean and wash the vegetables. Garlic can be passed through a press or cut into small pieces. Cut carrots, potatoes, eggplants and zucchini into cubes. Sweet peppers can be cut into strips or slices. Finely chop the onion. We cut the tomatoes into slices.

5. Pour vegetable oil into a separate frying pan to fry the vegetables. First add the onion, saute it for about 5-7 minutes until it becomes transparent. Then add sweet pepper to it. Fry for another 5 minutes.

6. Now add zucchini, eggplant and tomatoes. Fry until the vegetables are browned.

7. Peel and cut the potatoes into cubes.

8. When everything is ready, we begin to fill the pots. They need to be washed first.

9. Lay out all the ingredients in layers. Place meat on the bottom. Then add the vegetables. Sprinkle garlic on top and put potatoes on the top layer. Close the pots and place in the oven for 40 minutes. Bake at 200 degrees.

The dish is ready, bon appetit!

Simple vegetable stew recipes

Vegetable stew can serve as an excellent side dish. It goes well with all types of meat and looks very appetizing on the table.

Vegetable stew:

To prepare, you need to take potatoes, sweet bell peppers, onions and eggplants in equal quantities (2-3 pieces each). Peel the potatoes, remove the seeds from the peppers, wash the eggplants and cut off the dried ends. Then all ingredients, including peeled onions, are cut into cubes of the same size and placed in a deep frying pan. Add a couple of finely chopped garlic cloves and 2 tbsp. spoons of tomato paste. Salt, mix and add water. When the vegetables become soft, the stew is ready. A few minutes before it’s ready, add a few black peppercorns and sprinkle with fresh herbs.

Vegetable stew with beets in the oven:

Ingredients: 3 carrots, 2 beets, onion, 5-6 pcs. potatoes, 200 gr. fresh cabbage, salt and herbs. The beets are cut into small, thin rings or slices and fried in vegetable oil. The onion is cut into thin half rings, carrots and potatoes into small slices. The cabbage is chopped, all the vegetables are placed in a heat-resistant bowl, salted, filled with water and mixed. Preheat the oven to 180 and put the stew in it for 60 minutes. Sprinkle the finished dish with fresh herbs.

The following vegetable stew recipe is very simple. All preparation will take no more than half an hour.

You will need: 3 young, small zucchini, 3 eggplants, green onions, dill, 6 pcs. tomato, peppercorns and spices to taste. Zucchini, tomatoes and eggplants are peeled and cut into cubes. The vegetables are thrown into the pan, sprinkled with onions and dill, and a little oil is added. Everything is salted, mixed and filled with water so as to cover the vegetables. You can add a little of your favorite seasoning to taste. When the water boils, reduce the heat, cover the stew with a lid and leave to simmer for 40 minutes.

Vegetable stew with cabbage:

To prepare you need to take: 300 gr. cabbage, 2 small zucchini, 1 sweet pepper and one carrot, two small tomatoes, a couple of cloves of garlic. Zucchini, carrots and peppers are cut into cubes, cabbage - into small squares. Transfer the vegetables into a deep frying pan and fry for about 10 minutes. Add 3 tablespoons of tomato paste, garlic, mix and add water. Add bay leaf, peppercorns and a tablespoon of flour diluted in ½ cup of water. Simmer over low heat until the vegetables are soft - about 40 minutes.

Aromatic vegetable stew with spices:

You need to take 2 small zucchini, sweet peppers and eggplant, three tomatoes, 1 carrot and 1 onion, garlic, a tablespoon of vodka and tomato paste, curry seasoning, tarragon and ginger.

Vegetables are peeled, washed, cut into cubes and blotted with a paper towel. The onion is finely chopped and fried. After 5 minutes, zucchini, eggplant and carrots are added to it, and after a few minutes - tomatoes. When the vegetables are browned, add a little water and leave them to simmer over low heat for about a quarter of an hour. A few minutes before it’s ready, add the paste, vodka, 0.5 teaspoon of ground ginger, curry and a pinch of tarragon. Salt to taste.

Vegetable stew with potatoes:

You will need: 6 potatoes, one eggplant, two bell peppers, carrots, garlic, a large onion and 2 tablespoons of tomato paste. The potatoes are peeled and cut into large cubes. Eggplants - into circles, which are then divided into 4 parts. The carrots are grated on a coarse grater, and the peppers and onions are cut into wide half rings. Garlic cloves are passed through a garlic press or chopped finely. Place all the ingredients in a saucepan, mix, salt and pepper to taste, add a glass of water, add tomato paste and leave on the stove for an hour. To prevent the stew from burning, it must be stirred periodically.

Pork stew with potatoes and vegetables

This stew recipe will have golden fried meat and sweet and sour sauce. Excellent option! Although all the recipes are not particularly different in the method of preparation, they still have different tastes.

We will need:

• Pork meat 500 gr.
• Potatoes 1 kg.
• Tomatoes 4 -5 pcs.
• Zucchini 1 pc.
• Chili pepper 1 pc.
• Carrot 1 pc.
• Onion 1 pc.
• Garlic 2-3 cloves.
• Spices.
• Ketchup 2-3 tbsp. l.
• Provençal herbs or greens.

Cooking method:

1. Prepare the meat. Wash and cut into pieces. Heat the oil in a frying pan or cauldron and add the meat to it. Fry the pork until golden brown, stirring constantly.

2. Peel the onions and carrots, wash them and cut them into cubes. Add to the meat and fry until the vegetables are ready.

3. Prepare the zucchini, wash it and cut it into cubes. If they are old, then remove the seeds and peel them.

4. Wash the potatoes and tomatoes and cut them into cubes, like zucchini.

5. Cut the garlic into slices, hot pepper into rings. Add to meat, fry.

6. Add ketchup or tomato paste and stir, simmer for a couple of minutes.

7. Place all the vegetables in a cauldron and add pork to them. Add water to the cauldron and cover with a lid. Simmer for 30-50 minutes until the sauce thickens.

8. While the stew is being prepared, you can finely chop the greens. If you are using a ready-made mixture of Provençal herbs, add it a couple of minutes before the end of cooking.

9. You can serve, add greens to each plate, bon appetit!

Vegetable stew without meat

If the dish is prepared from young zucchini and eggplant, the skin does not need to be peeled. If vegetables contain formed large seeds, then it is better to remove them and cut off the skin. This way you will protect delicate vegetable stew from solid particles. Recipe with photos of step-by-step preparation for your attention.

Prepare:

• 1 small zucchini;
• 2 medium eggplants;
• 1 carrot;
• 1 onion;
• 2-3 bell peppers;
• 2 tomatoes;
• 3-4 cloves of garlic;
• Greens, salt, pepper to taste;
• Sunflower oil.

Vegetable stew without meat

How to cook:

1. Wash and prepare vegetables for cutting. Remove roots and seeds from peppers, peel onions and carrots.
2. Cut the eggplants into medium-sized cubes. Before preparing a delicious vegetable stew, place the eggplant in a bowl and sprinkle with salt. Leave for 15-20 minutes to release the dark juice. The bitterness will go away with it.
3. Cut the zucchini, onion, and pepper into cubes.
4. Heat a frying pan with a small amount of sunflower oil.
5. Place zucchini, onion, and pepper into hot oil and fry over medium heat. Stir occasionally to prevent the edges of the vegetables from burning.
6. While the vegetables are fried, grate the carrots and cut the tomato into cubes.
7. Transfer the fried vegetables to the cauldron.
8. Add a little sunflower oil and fry the carrots. It’s good to add a little butter to the carrots before preparing the vegetable stew. This will make it more delicious.
9. Remove the sautéed carrots into a cauldron.
10. Add a little oil, drain the juice from the eggplants, transfer them to a frying pan and fry.
11. After a few minutes, you can add the tomato to the eggplant. Continue frying the vegetables, then transfer from the pan to the cauldron.
12. Add 150 ml. water, salt and pepper, put the vegetables to simmer over low heat under the lid.
13. While the vegetables are stewing, peel the garlic and pass through a press.
14. Chop the dill and parsley or other herbs you want to add to the stew recipe to taste.
15. A few minutes before turning off, add the herbs and bay leaf. Bring to a boil, then add the garlic and turn off the heat. Cover the cauldron with a lid and leave for a few minutes so that the vegetables are saturated with the aroma of herbs and garlic.

Delicious stew with pork, potatoes and champignons in a cauldron

The specialty of this recipe will be mushrooms. You can use oyster mushrooms, white mushrooms or champignons. I use champignons, since they are more common on store shelves, less often oyster mushrooms. With mushrooms, the dish turns out simply magical!

We need to prepare:

• Pork pulp 600 gr.
• Mushrooms 400 gr.
• Potatoes 300-500 gr.
• Onion 1 pc.
• Bell pepper 2 pcs.
• Chili pepper 1 pc.
• Tomatoes 300 gr.
• Greenery.
• Garlic 2 cloves.
• Spices.
• Vegetable oil.
• Tomato juice 1 glass.

Preparation:

1. Wash the pork, cut it and fry it in a small amount of oil.

2. Wash the carrots and onions, peel them and cut them into half rings. Add to meat. Fry until the onion becomes transparent.

3. Wash and cut the mushrooms, add to the meat, and fry. Fry for 7 minutes.

4. Peel and cut the potatoes, add to the meat and vegetables. Add tomato juice, bay leaf and allspice, simmer for 10-15 minutes.

5. Wash and cut the tomatoes and bell peppers. Add to the contents of the cauldron.

6. Salt and pepper the stew and add other spices as desired.

7. Simmer the dish until the potatoes become soft. While it is cooking, chop the garlic, herbs and hot pepper. Add them a couple of minutes before they are ready. After the stew, you need to remove it from the stove and let it brew for 20-30 minutes.

Bon appetit!