- Garlic - 4-5 Zubchikov
- Leeks - 1 Piece
- Bay leaf - 2 pieces
- Ginger - 1 teaspoon
- Thyme - 1/2 Teaspoon
- Carrot - 3 pieces
- Potatoes - 2-3 pieces
- Nutmeg - 1/4 Teaspoon
- Red wine - 1 glass
- Tomato paste - 1 st. a spoon
- Flour - 1 Art. a spoon
- Water - 1 cup
- Salt and pepper - - To taste
- Oil for extinguishing - 1 st. a spoon
- Green - - To taste
- Green - - To taste
Clean and cut all the vegetables (I have a tarot in the photo, but it is not necessary). Onions, garlic and ginger must be finely chopped. In the pan, we heat the oil, we throw there onions, garlic and ginger, as well as bay leaves and thyme. Cook on low heat until the onion is soft. We add the rest of the vegetables, as well as salt, pepper and nutmeg. Stir and cook on low heat for 5-7 minutes. We pour in the wine, we increase the fire to medium-strong. Stew until the wine is evaporated by half. Then we reduce the fire to medium, add flour and tomato paste. Cover the lid and stew for 3-4 minutes. Remove the lid, add water and stew until the liquid evaporates halfway. Again we cover the pan with a lid, and the fire is made so that the dish barely barely boils. Stew with a light boil for 20-25 minutes - until the desired consistency of the sauce. Salt, pepper, sprinkle with herbs and serve. Stewed vegetables with red wine and nutmeg are ready! :)
Servings: 4