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!