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For winter and on fasting days.
- 2 kg carrots
- 1 kg parsley root and leaves
- 1 piece celery root with leaves
- 1 kg of red pepper
- 1 kg gogosari
- 1 kg tomatoes
- 800 gr homemade tomato paste
- 200 g of rice
- 1 kg of oil
- salt never before, peppercorns
- 1 kg white onion
Servings: 2
Preparation time: over 120 minutes
RECIPE PREPARATION Vegetable stew:
The vegetables are washed and cleaned. Carrots, parsley root and celery root are given through the large mesh grater, onions, peppers and donuts are chopped into small cubes. Tomatoes are scalded, peeled and diced. In a saucepan with double bottom put 1 l of oil, add onions, peppers, donuts and let it harden, then add the grated vegetables, let it harden then add about 2 l of water and let it boil. When the vegetables. when it is almost boiled, add the washed rice and let it boil until the rice softens. When the rice is boiled, add the diced tomatoes and tomato paste and let it continue to boil. Add salt to taste and some peppercorns. Finely chop the greens and add them to the pot. Let them boil for a few more minutes. Put the stew in sterilized and clean jars, staple it and let it steam for about 40 minutes. Let it cool there and then remove, wipe and label.
the Ideal variant
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