Composition / ingredients
Cooking method
1. Prepare all the vegetables - wash and clean them as needed, removing all excess.
2. Cut potatoes and all other vegetables into cubes. Tomato cubes.
3. Fill a 2-2.5 liter saucepan with water a little more than half. Add a little salt. Cook the potatoes there until they are half cooked. If you like rich vegetable broth, add half of parsnips and carrots to the potatoes.
4. While the potatoes are cooking, fry all the remaining vegetables, except tomatoes and cabbage, until soft. Add the tomato and tomato paste. Stir and simmer on the lowest heat for 2-4 minutes.
5. Add vegetable dressing to the half-cooked potatoes. Cook for a couple more minutes.
6. And then add the pre-chopped Peking cabbage.
7. Add peppers, bay leaf, coriander. Adjust the salt.
Serve hot and enjoy!
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
- Tomatoes - 23 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Seed parsnip - 47 kcal/100g
- Parsnip - 47 kcal/100g
- Chinese cabbage - 16 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground coriander - 25 kcal/100g
- Allspice - 263 kcal/100g
