Composition / ingredients
Cooking method
As the vegetables are sliced, we put them one after another in the pan.
At the beginning, finely chop the onion and put it in a frying pan, fry for 1-2 minutes
Three carrots on a coarse grater (I have a grater for Korean carrots) and add to the onion, mix and fry for 1-2 minutes.
Cucumbers cut in half and cut into plates (you can use straws, or rub on a coarse grater), squeeze out the juice.
Put the cucumbers to the vegetables, mix and simmer under the lid on low heat for 20-30 minutes.
Now we add tomato paste, crushed garlic and hot chili pepper to the vegetables (if desired, I have been preparing ground bitter pepper with garlic since autumn, I add it to all dishes where an ostrinka is required, and I often smear the chicken when marinating or baking), bay leaf, ground black pepper and a little water or cucumber pickle, if necessary. Simmer for another 5 minutes. At the end, add the greens.. Enjoy your meal.
Caloric content of the products possible in the composition of the dish
- 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
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chili pepper - 40 kcal/100g
