Potato stew

Name: Potato stew
Ingredients: 3 tablespoons oil; 1 medium onion (150 g); 1 large carrot (120 g); 1 bell pepper (150 g); 1 small zucchini (200 g); 200 ml warm water; 1.5 kg potatoes; 1000 ml warm water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 garlic cloves; 2 tablespoons tomato paste (30 g); 15 g parsley; 10 g dill

Season - Potato stew by Zaraza G. - Recipia

Potato stew simmers with carrot, bell pepper and zucchini, while the potatoes stay soft but keep their shape. The broth thickens with the potatoes and tomato paste, and the parsley and dill go in at the end, once the stew is ready to come off the heat. I choose medium potatoes and cut them into bite-size cubes, all about the same size. Prep: 20 minutes. Cook: 37 minutes. Total time: 57 minutes. Serves: 6. About 280 kcal and 7 g protein per serving.

Ingredients

3 tablespoons oil
1 medium onion (150 g)
1 large carrot (120 g)
1 bell pepper (150 g)
1 small zucchini (200 g)
200 ml warm water
1.5 kg potatoes
1000 ml warm water
1 teaspoon salt
1/2 teaspoon ground pepper
3 garlic cloves
2 tablespoons tomato paste (30 g)
15 g parsley
10 g dill

Preparation

1. Peel, wash and dice the potatoes. Keep them in water while you prepare the other vegetables: grate the carrot, and chop the bell pepper, zucchini, onion, parsley and dill. 2. Heat the oil in a saucepan and cook the onion for 5 minutes, until translucent. Add the carrot, bell pepper, zucchini and 200 ml warm water; cook for 4 minutes. 3. Drain the potatoes and add them to the saucepan. Gradually pour in 1000 ml warm water and let everything boil for 5 minutes. Once it comes to a boil, add the salt, pepper and crushed garlic. 4. Simmer gently for another 20 minutes, until the potatoes are soft and a fork slides into them easily. Add the tomato paste and simmer for 3 more minutes, then add the parsley and dill and turn off the heat.

Notes

Potatoes with firmer flesh hold their shape better; cubes about 3 cm across cook faster than larger ones. If the zucchini is large and has soft seeds, remove the middle before chopping it. Very thick tomato paste is easier to stir in if you first mix it with a ladleful of hot broth. The stew keeps in the fridge for up to 3 days. When reheating, add a few tablespoons of water if the broth has thickened too much. Serve it with pickled cucumbers or pickled gogosari peppers.