Stewed potatoes go well with almost any vegetable. And thanks to the spices, such a dish turns out to be very fragrant. There are many different cooking options for this dish.
Classic recipe for stewed potatoes with vegetables
Ingredients:
- potatoes - 9 pieces;
- carrots - 2 pieces;
- cabbage - 150 grams;
- garlic - 1 clove;
- onions - 2 pieces;
- water - 0.5 cups;
- butter - 30 grams;
- salt, pepper, dill, parsley - to taste.
Wash, peel and cut the potatoes into small cubes. Grind the carrots. Rinse the cabbage under running water and chop into strips. Finely chop the pre-peeled onion and garlic.
Place the chopped vegetables in a saucepan and mix them with a little melted butter. Season the dish with salt and pepper, then fill it with water and place on the stove. Simmer potatoes with vegetables over medium heat for about half an hour. Garnish with finely chopped dill and parsley before serving.
Stewed potatoes in sour cream
Ingredients:
- potatoes - 7 pieces;
- sour cream - 0.5 cups;
- carrots - 1 piece;
- tomatoes - 2 pieces;
- onions - 1 piece;
- water - 0.5 cups;
- vegetable oil, parsley and dill, black pepper, salt, turmeric - to taste.
Cut the washed and peeled potatoes into cubes. Divide them into three equal parts, one of which put in a saucepan, previously oiled with vegetable oil. Sprinkle the vegetable with salt, black pepper and turmeric. Cut half the onion into rings and place on top of the potatoes. Add the third layer of carrots, previously chopped on a grater. Then lay out the second slice of potatoes. Sprinkle it with black pepper, salt and turmeric. In the next layer, add the remaining onions and tomatoes, cut into strips. Next, lay out a third of the potatoes. Sprinkle with pepper, salt and turmeric again. Add sour cream to the vegetables, spreading it in an even and thin layer.
Pour boiled water into a dish and simmer for about half an hour over medium heat. Stir the vegetables gently throughout the cooking process to ensure they are done. Garnish with finely chopped herbs before serving.
Stewed potatoes with tomato paste
Ingredients:
- potatoes - 7 pieces;
- carrots - 1 piece;
- onions - 1 piece;
- tomato paste - 1 tablespoon;
- meat broth - 0.5 cups;
- red pepper, salt, parsley and dill - to taste.
Chop the onion finely and fry it in a skillet until golden brown. Add grated carrots, tomato paste, red pepper and salt to the vegetable. Add diced potatoes to these ingredients and cover with broth. Cover the dish with a lid and simmer for 30-40 minutes. Garnish the potatoes with vegetables with parsley and dill before serving.
