Pea stew

Name: Pea stew
Ingredients: 2 medium onions (300 g); 1 medium carrot (100 g); 60 ml oil; 800 g frozen peas; 600 ml water; 2 medium potatoes (300 g); 175 ml tomato juice; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g dill

Pea stew with potatoes and carrots simmers until the peas are tender, while the tomato sauce stays light. The carrots and potatoes give it body, and the liquid takes on the consistency of a vegetable stew, with the pieces still nicely intact; I like it best with the peas whole, without crushing them in the pot. Preparation: 15 minutes. Cooking: 38 minutes. Total time: 53 minutes. Servings: 4. Approximately 388 kcal and 14 g protein per serving.

Ingredients

2 medium onions (300 g)
1 medium carrot (100 g)
60 ml oil
800 g frozen peas
600 ml water
2 medium potatoes (300 g)
175 ml tomato juice
1 teaspoon salt
1/2 teaspoon ground pepper
15 g dill

Preparation

1. Peel the onions and carrot, then slice them thinly. Heat 60 ml oil in a pot and sauté the vegetables for 8 minutes, until the onion turns translucent. 2. Add the frozen peas and 600 ml water. Bring to a boil and cook for 10 minutes. 3. Peel the potatoes and cut them into cubes. Add them to the pot 10 minutes after the peas and cook everything for another 15 minutes, until the potatoes and peas are tender. 4. Pour in the tomato juice, add the salt and pepper, then cook for 5 minutes, until the liquid thickens slightly. 5. Turn off the heat and stir in the chopped dill.

Notes

Small frozen peas soften faster than large ones, so check them before adding the potatoes; if using fresh peas, cook them until almost tender. If the tomato juice is tart, pour it in gradually and taste before adding more salt. The stew keeps in the fridge for up to 3 days. I serve it with bread, like a saucier vegetable stew; you can replace the dill with 15 g parsley.