Composition / ingredients
Step-by-step cooking
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Peel the potatoes. To wash. Cut into pieces. Fill with water and put on the stove. I pour more water and as soon as the foam forms, I drain it with excess water.
You need to leave enough water so that the potatoes are on the surface, then the sauce will be thick. If you want it thinner, then you need to add more water. Then you will get a thick potato soup.
As soon as the water boils and the foam is drained, put the stew and mash it.
Fry the onion in a frying pan, then grated carrots, diced bell pepper, chili pepper. Pour tomato paste diluted in 50 ml of water over everything.
Transfer the roast to the potatoes, stir.
Add bay leaf, salt, pepper, crushed garlic.
Mix everything, cover with a lid, turn off the stove.
After 5-10 minutes, you can serve potato sauce on the table.
Sprinkle the finished dish with herbs.
Very tasty with pickled cucumbers or sauerkraut.
Calorie content of products possible in the dish
- Onion - 41 kcal/100g
- 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
- Sweet pepper - 27 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
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Pork stew - 349 kcal/100g
