Composition / ingredients
Cooking method
Thoroughly wash the vegetables. Carrots and onions are cleaned, we cut out the stems from the peppers and remove the seeds. Cut the peppers, carrots and onions into cubes (about 1-1.5 cm).
Tomatoes are lowered into hot water for 5 minutes, after which we remove the skin from them. Cut into medium pieces.
Heat up a frying pan with a thick bottom, pour vegetable oil into it and spread the onion. Fry, stirring from time to time. When it becomes soft, add carrots to it. Fry until half cooked.
Then add pepper to onions and carrots, salt to taste, continue to simmer over low heat. After about half an hour, add the tomatoes, mix everything well and leave to stew further.
After an hour and a half, the stew is ready and it can be laid out in sterile jars. Hermetically close with sterile lids, leave to cool in the heat.
Store the vegetable stew in a cool place until winter. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
