There are analogues in any cuisine in the world - for example, Hungarian goulash or German aintopf. In Russia, it is customary to cook it in several ways. The first is that the meat is fried separately from everything else, then the products are combined and brought to full readiness. This option is a classic one. The second is that all the ingredients are prepared at the same time. Stew recipes are diverse, in many cases it is an "axe porridge" in which experienced housewives mix vegetables that are at hand. Meat is mainly used chicken, beef or pork. Vegetables are added in equal amounts - these can be eggplants, zucchini, potatoes, tomatoes, 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 necessarily contains legumes - beans or chickpeas. Spices are taken from the simplest ones – black pepper, bay leaf, herbs. The consistency of the treat depends on the personal preferences of the cook - 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 not only be fried or stewed, but also baked. In this case, the necessary products must be laid out in layers. When served, it is great with pasta or potatoes.