Composition / ingredients
Cooking method
1. Peel potatoes, cut into random cubes, put in a saucepan, pour cold water. Bring to a boil, remove the foam, cook for 13-15 minutes, until the potatoes are ready.
2. Chop the onion (finely), chop the garlic. Fry the onion and garlic in a deep frying pan, in vegetable oil for 1-2 minutes.
3. Grate carrots on a coarse grater, add to a frying pan, fry for 3-4 minutes. Vegetables should become soft.
4. Add minced meat to the vegetables, fry, breaking all the lumps, for 10 minutes.
5. Remove the skin from the tomatoes, having previously poured boiling water over them. Chop the pulp of tomatoes with a blender. Add the resulting puree to the minced meat, simmer for 3-4 minutes.
6. Put fried vegetables with minced meat in a saucepan with potatoes, add bay leaf and seasonings, cook for another 5 minutes.
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
- 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
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
