Composition / ingredients
Cooking method
A colleague treated me to this culinary recipe – Uzbek stew. This second dish was prepared by his great-grandmother, and she invented it herself, cooking quickly and deliciously from pork or lamb.
In the pot, we spread the meat, cut into pieces, in a layer. Cut carrots, potatoes, quince, turnips, garlic, onions, salt and spices to taste in the same amount and put them on the meat. On top of 2-3 pods of bitter pepper, and on them - again a layer of meat and the same ingredients, except peppers. And so we fill the pot until it is completely filled. There may be several layers, so the amount of ingredients may vary.
Put the tomato or tomatoes last, and finely chopped cabbage on them. Cover everything with cabbage leaves, close the lid tightly. Simmer for 5-10 minutes on high heat, 15-20 – on medium heat, the same amount – on low.
Before stirring the dish, be sure to carefully remove the pepper pods. Put the finished stew on a tray so that the cabbage leaves are the base.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Turnip - 30 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Quince - 40 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
