There are analogues in any cuisine in the world - for example, Hungarian goulash or German eintopf. In Russia, it is customary to cook it in several ways. In the first, the meat is fried separately from everything else, then the products are combined and brought to full readiness. This option is the classic one. In the second, all the ingredients are cooked at the same time. Stew recipes are diverse; in many cases it is a "stone soup" in which experienced home cooks mix whatever vegetables are on hand. The meat used is mainly chicken, beef or pork. Vegetables are added in equal amounts - these can be eggplant, zucchini, potatoes, tomatoes or carrots.
The Five most commonly used ingredients in Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
| Onion | 41 | 1.4 | 0 | 10.4 |
| Bell pepper | 27 | 1.3 | 0 | 5.7 |
| Potatoes | 80 | 2 | 0.4 | 18.1 |
Traditionally, it always contains legumes - beans or chickpeas. The spices used are the simplest ones – black pepper, bay leaf, herbs. The consistency of the treat depends on the cook's personal preferences - it can be a thick soup or a side dish with gravy. When cooking, it is important to keep in mind that the components should not lose their shape and turn into a puree. This dish can be not only fried or stewed, but also baked. In that case, the necessary products should be layered. When served, it goes great with pasta or potatoes.