Composition / ingredients
Cooking method
1. We heat vegetable oil on the fire.
2. The meat is washed, cut into medium-sized pieces, sent into hot oil, fried.
3. Onions and carrots are cleaned, onions are cut into wide half-rings, carrots are cut into large plates, we send vegetables to meat, fry until golden.
4. Pour a little water into the cauldron, about half a cup, simmer until the meat is soft, about 20 minutes.
5. Bulgarian pepper is cleaned from seeds and partitions, washed, cut into strips. Peel the garlic, chop it with a knife.
6. Add tomato paste, bell pepper and garlic to the meat, fry until the liquid evaporates.
7. Peel the potatoes, wash them, cut them into quarters, spread them with the rest of the ingredients, pour boiled water so that it covers the entire contents of the cauldron. Salt and pepper to taste, season with cumin. Simmer until the potatoes are ready, about 15-20 minutes, depending on the variety.
Serve the kaurdak hot, sprinkled with herbs.
Bon appetit!
Calorie 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
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 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
- Zira - 112 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
