- Vegetable oil - 30 milliliters
- Onions - 2 Pieces
- Olive oil - 2 items. spoons
- Potatoes - 4 pieces
- Dried herbs - 1 teaspoon
- Pumpkin - 150 Grams
- Pepper and salt - - To taste
- Garlic - 2 Teeth
- Mustard - 1 teaspoon
- Champignons - 300 Grams
- Table White Wine - 50 Milliliters
- Vinegar - 70 Milliliters
- Sour cream - 250 Milliliters
1. Clean and finely chop the onion. Rubbing on a large grater, or just chopping carrots. 2. We clean the pumpkin from the skin and cut the flesh into small cubes. Fruit vinegar will serve as a good marinade for pumpkin. We keep the pieces of pumpkin in the marinade for fifteen minutes. 3. We wash mushrooms (in this recipe - champignons), clean them, and cut into small slices. We peel the potatoes and cut into small cubes. Fill the hot water and leave it for fifteen minutes. After washing the potatoes in water. 4. In a bowl, shift the pumpkin, mushrooms and potatoes, add basil, parsley, black pepper and salt. Prior to the transparency, we save the onion in vegetable oil, and put it in a pot. 5. Put the mushrooms, pumpkin and potatoes on top of the onions. Mix sour cream with olive oil, white wine and mustard. Fill this mixture with a stew. 6. About an hour bake the stew in the oven. The fire should be moderate. After it is taken out. The dish is ready.
Servings: 6