Potato stew with peas

Potato and Pea Stew - a Lenten Culinary Delight Potato and pea stew is a classic, simple, and tasty recipe, perfect for days when you prefer a light, meat-free meal. This stew is not only delicious but also packed with nutrients, thanks to the variety of vegetables it contains. Moreover, the recipe is ideal for those following a vegetarian or Lenten diet, making it an excellent choice for a healthy meal. Preparation time: 15 minutes Cooking time: 40 minutes Total time: 55 minutes Servings: 4-6 Ingredients: - 1 kg potatoes - 2 medium onions - 1 red bell pepper - 2 carrots - 500 g frozen peas - 3 tablespoons tomato paste - Fresh dill (1 bunch) - Dried thyme (1 teaspoon) - Smoked hot paprika (1/2 teaspoon) - Salt and pepper to taste - Oil (3-4 tablespoons) Step-by-step preparation: 1. Preparing the ingredients: Start by washing and peeling the potatoes, carrots, and onions. Cut the potatoes into cubes of about 2 cm to ensure even cooking. Chop the onion finely and dice the carrots into small cubes. 2. Sautéing the onion: In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until golden, about 5-7 minutes. This step is essential as sautéed onion provides a flavorful base for the stew. 3. Adding the vegetables: Once the onion is colored, add the diced bell pepper and carrots. Continue to sauté the mixture for another 5 minutes, stirring occasionally to prevent sticking. 4. Including the potatoes and peas: Once the vegetables are soft, it's time to add the potatoes and frozen peas. Mix everything well to ensure the vegetables are evenly distributed. 5. Seasoning: Sprinkle thyme, salt, pepper, and smoked hot paprika. These spices not only add flavor but also provide a touch of color and warmth to your dish. 6. Boiling: Cover the ingredients with boiling water, ensuring that the water exceeds the vegetables by about 2 cm. Place the lid on the pot and let the stew simmer on low heat for 30-35 minutes, or until the potatoes are soft. 7. Finalizing the dish: With 5 minutes left, add the tomato paste and mix well. Let the stew simmer uncovered to thicken slightly. 8. Garnishing: Once the vegetables are well cooked and the flavors have combined, remove the pot from the heat and sprinkle the chopped dill on top. The dill adds a fresh taste and vibrant color to the dish. Serving suggestions: Potato and pea stew is delicious served warm, alongside a slice of fresh bread or soft polenta. You can add a green salad or a tomato salad for a pleasant contrast of textures and flavors. Additionally, a glass of dry white wine or herbal tea can perfectly complement the meal. Useful tips: - Vegan option: This recipe is already vegan, but you can experiment by adding other favorite vegetables like zucchini or summer squash. - Storage: If you have leftover stew, you can keep it in the refrigerator for 2-3 days. The flavors will intensify as it cools. - Freezing: The stew can be easily frozen, so you can prepare a larger portion for days when you don't have time to cook. Nutritional information: A serving of potato and pea stew contains approximately 250-300 calories, being rich in fiber, vitamins, and minerals. Potatoes are an excellent source of carbohydrates, while peas provide a significant amount of plant-based protein. This stew is not only nourishing but also comforting, perfect for any meal. Frequently asked questions: - Can I use fresh peas instead of frozen? Yes, fresh peas can be used, but make sure they are well cooked. - What other spices can I add? You can experiment with oregano or parsley to vary the flavor. - How can I make the stew spicier? Add more hot paprika or even a fresh chopped chili. Potato and pea stew is a recipe that combines tradition with simplicity, transforming accessible ingredients into a tasty and nutritious dish. I hope you enjoy every bite! Bon appétit!

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