Vegetable Stew with Spices
Main Dishes • Russian
Description
The selection of vegetables in this recipe can vary depending on the season. For example, you can use turnips instead of rutabaga, cauliflower or green cabbage, and green beans. Instead of tomatoes, you can use 2 tablespoons of tomato paste.
Ingredients
- Salad Potatoes 20 oz
- Turnips 3 pieces
- Turnips 2 pieces
- Spanish onions 2 pieces
- Tomatoes 2 pieces
- Wheat Flour 1 tablespoon
- Chicken Broth 15 fl oz
- Vegetable Oil 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Cinnamon to taste
- Ground clove to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Peel and wash the vegetables. Cut them into large cubes or wedges; small onions can be left whole. If you are using carrots, turnips, or rutabaga, they should be stewed in a small amount of water over low heat. Cabbage and beans should be boiled in water beforehand. It is best to fry the potatoes and onions in a pan with vegetable oil first.
Step 2
Toast the flour in a small amount of oil in the pan, add the broth from the stewed or boiled vegetables, add finely chopped tomatoes or tomato paste, and bring the mixture to a boil.
Step 3
Combine all the vegetables in one pot and pour the resulting sauce made from flour and tomatoes over them. Season with salt, pepper, add cloves and cinnamon, cover the pot with a lid, and simmer for 15–20 minutes. Before serving, sprinkle the vegetables with chopped parsley.
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