- Chili pepper - 1 Piece
- Onions - 1 Piece
- Garlic - 2 pieces
- Carrot - 1 piece
- spices - - To taste
- Potatoes - 300 Grams
- Squash - 2 pieces
- a bunch of parsley - 1 Piece
- Green peas - 200 Grams
1. First of all, we prepare carrots and onions: peel the onion and cut it into small cubes, peeled carrots cut into circles. Vegetable oil is heated in a cauldron and we throw there carrots and onions, on a small fire leave to stew. 2. While carrots and onions are being stewed, take zucchini, wash them and wipe them with a napkin, then cut them into small cubes. We add zucchini to the cauldron. All mixed. 3. From the pods, we harvest green peas, shift them into a colander, rinse under running water and let the water drain. Add to the vegetables and mix. 4. Chop the garlic, cut into halves of chili pepper, carefully remove the seeds and finely chop it. We wash tomatoes, give water to drain, cut into small cubes. We wash and cut the greens. After the vegetables are ready, we add tomatoes, peppers, greens, garlic, spices and salt. 5. On a small fire, for about five minutes we leave the stew. After we remove it from the plate and let it brew. Small small potatoes (in the peel) are boiled separately. Servetuem vegetable stew, greens and potatoes.
Servings: 4