Hearty Meat and Vegetable Stew
A thick, rich soup that's almost a goulash — give it a try! It's tasty, quick, and filling.
Tancha
Recipe author
Hearty Meat and Vegetable Stew
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 %
2 g
Fats 18 %
3 g
Carbohydrates 71 %
12 g
81 kcal
GI:
100
/
0
/
0
- Cut the meat, potatoes, and carrot into small cubes. Slice the bell pepper into rings or thin strips. Cut the onion into half-rings. Press the garlic through a garlic press (I sliced mine into thin rounds). Finely chop the herbs (I used frozen dill). Brown the meat until it forms a crust, then add the onion and tomatoes and let them simmer briefly. Add the rest of the vegetables, salt, pepper, and spices. Stir everything well and pour in 2 cups of broth or water (I keep broth frozen in cups). Simmer over low heat until done. Sprinkle with fresh herbs before serving.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
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