I am ready to eat good meat in almost unlimited quantities. And when I am offered something exclusively vegetable, I have no desire to eat this something. But with pork it’s a different matter. I often thank the higher mind for the fact that I was born into a people who are not forbidden to eat this meat by any national traditions. Because it is very, very tasty. And today I will tell you about how to cook vegetable stew in a cauldron. In general, to be honest, I don’t know what people invented this dish, but I wish these people prosperity and all the best.

List of products for stew recipe:
1) Fresh pork – 0.5 – 0.7 kg.
2) Potatoes. Five pieces is enough.
3) A couple of medium-sized carrots.
5) Five medium onions.
6) Half a head of cabbage.
7) Head of garlic.
A tablespoon of tomato paste. You can simply take about three fresh tomatoes for the same purpose.
9) Zira, herbs, salt and pepper - to your taste.
10 Sunflower oil.

How to cook vegetable stew with meat in a cauldron:
1) Make a fire and heat the cauldron. In the meantime, we select potatoes, approximately the size of a regular egg, and peel them. Cut all larger potatoes into pieces. As soon as we see that the cauldron is well heated, pour sunflower oil into it.
2) Cut the meat. We will need pieces ranging in size from 3 to 5 cm. We remove films and fat from them.
3) As soon as the oil begins to boil, throw in the cuttings. You can even throw the bones in there too. Plus a few meat pieces for taste.
4) Now we take out the fried potatoes and immerse the potatoes in their place. Turn it over and add a little salt before it’s ready. When the potatoes are ready, pull them out and put them in a closed bowl to wait in the wings. Then put the meat in the cauldron and fry on all sides.
5) Add the onion, which must first be cut into half rings.
6) Chop the carrots into cubes, half a centimeter thick.
7) It takes approximately 5 minutes for the carrots to become soft enough in the cauldron.
We cut the cabbage into squares or strips and throw it into the cauldron. Do not cover the lid and wait for ten minutes.
9) Add a glass of water and cover with a lid.
10) Simmer for 15 minutes, then add peeled tomatoes or tomato.
11) Add potatoes and mix a little. After this, you can cover the cauldron again and keep it on low heat for about five minutes.

I tried it a long time ago stew in a cauldron over a fire, and it was wonderful. The recipe that I described was prepared right near the house, on a special metal stand.

The final touch is to cut the garlic and herbs, and then add them along with the cumin to our stew. This completes the cooking process.

Photo of preparing stew in a cauldron according to recipe

As a rule, vegetable stew is considered healthy and satisfying. This is a universal dish that can be served either alone or together with meat, mushrooms - with any other dish. It is prepared from absolutely different vegetables and in any way, the main thing is to keep the vegetables in full shape - hard and not like caviar.

Recipes:

Recently, the appetite of my “men” has increased greatly and has become more demanding of food. They are not satisfied with simple potatoes, vinaigrette and my other research with vegetables.

With all this, I really want my boys to get the most useful substances in the fall. Recipes for vegetable stews written by my grandmother helped me find a way out. The children are simply delighted with these stews and have stopped being picky. I advise you to try these dishes too.

The family's diet was the first to include a dish cooked according to a classic recipe. This cooking takes 40–45 minutes.

I have used so many products for my family.

What you may need for vegetable stew:

• large potatoes – 4 pcs.;
• white cabbage – 1/2 head;
• tomatoes – 4 pcs.;
• young zucchini – 2 pcs.;
• carrots – 1 pc.;
• onions – 2 onions;
• olive oil;
• salt;
• garlic – 1 clove;
• green parsley and basil;
• ground black pepper.

How to cook vegetable stew with zucchini, cabbage and potatoes according to a simple recipe?

To ensure that the dish was stewed well and not burnt, I used a cast-iron frying pan with a retracted bottom and high sides.

I washed the vegetables thoroughly. I divided half the head of cabbage into 6 parts and placed it on the bottom of the frying pan. If you cut it thinly, it will boil over and will not be felt in the finished stew. Peeled the potatoes and cut them into slices 1.5 cm by 2 cm and poured them into the cabbage.

I take small, recently grown zucchini, so I don’t peel them, but immediately cut them into cubes slightly smaller than potatoes. If you have large fruits, the skin and the middle should be removed, leaving only the pulp. Add the chopped slices to the rest of the ingredients. Attention! Do not mix under any circumstances!

I poured olive oil on top of everything (it can be replaced with vegetable oil), closed it with a glass lid and set it to simmer for 5-7 minutes on moderate gas.

I chopped the onion, just like I grated the carrots, in advance. But I cut the tomatoes into square slices while the base was stewing. In a small frying pan, I fried the onions and carrots for 4 minutes, and then added the tomatoes and simmered a little more.

With the resulting frying, I poured over the vegetables that had already released their juice in a large frying pan. If the vegetables have released little juice, add a little more hot water. Add salt and pepper on top. Covered it again with a lid and left it on low heat for 15 minutes. I got a bright dish with a delicate taste.

Before serving, sprinkle the dish with crushed garlic and sprinkle with herbs. When laying out the stew, I try to scoop it up from the very bottom, so all the ingredients end up on the plate.

I try to prepare food for my family from products grown at home, but I have to buy eggplants at the market.

My men don’t really like this vegetable, but it contains many useful microelements, and I decided to add it to the stew that my men are already familiar with along with cauliflower. The roast turned out very rich and flavorful. Even the neighbor came crawling in response to the smells.

Required ingredients:

• small eggplants – 2 pcs.;
• cauliflower – 1 head;
• potatoes – 5-7 pcs.;
• onions - 1 onion;
• small zucchini – 2 pcs.;
• carrot;
• vegetable oil;
• salt;
• spices;
• fresh parsley.

Step-by-step recipe:

1. First of all, I wash the vegetables and let them dry. Then I cut the eggplants into small slices and pour them into a bowl. Then I salt the pieces and leave them for half an hour. This procedure allows you to remove the bitterness present in the vegetable.
2. I chop the onion and carrot into small cubes. Then I sauté in oil until half cooked. I pour the resulting roast onto the bottom of the pan.
3. Potatoes and zucchini, like other ingredients except cauliflower, are cut into small squares and fried until golden brown. I pour it into the next layer into the pan.
4. I divide the head of cabbage into small florets, add a little salt, and fry for 8 minutes. Next, I pour it in the third step on top of the potatoes.
5. It’s time to fry the eggplants and zucchini separately. They have to stay on the fire for just a little while just to set.
6. I set the pan on low heat. I pour in 3 cups of hot water, add a little table salt, pepper and spices. I leave it to simmer for half an hour.

Serve the prepared vegetable stew hot. Before serving, I decorate the plates with herbs.

Men's wisdom says: “You won’t be full with vegetables alone,” and I completely agree with this. Therefore, I cook not only in vegetarian versions, but also with meat. We will cook with beef meat.

Products needed to prepare a hearty dinner:

• Potatoes – 1 tuber;
• small zucchini;
• carrots - medium;
• water – half a glass;
• tomato paste - jar;
• meat – 0.5 kg;
• dried garlic;
• small onion;
• vegetable oil;
• sweet pepper – 1 pc.;
• green peas – 50 g;
• salt, seasoning and pepper.

Very fast cooking:

I cut the zucchini, small in size, into slices. I grated the carrots on a coarse grater and chopped the onion and pepper. I peeled and cut the potatoes randomly (I take a large fruit).

Then I washed the turkey fillet. I cut it into cubes slightly larger in size than the vegetables. I pour it into a frying pan over heated sunflower oil and fry it.

I add chopped zucchini to the meat. Covering it with a lid, let it simmer for 5-7 minutes. While the base is stewing, I prepare a mixture of water and tomato paste. Sometimes I replace it with 750 ml of seedless tomato juice. I add salt and spices to it and sauté.

When the zucchini has stewed a little, I pour them and the remaining preparations into the slow cooker. Pour all this over the tomato mixture and stir. I select the “Extinguishing” mode and set the time for half an hour. If the unit has a pressure cooker function, then the time should be reduced to 20 minutes.

Green peas, I use canned ones, are added to the finished dish immediately before serving. The vegetable stew turns out so flavorful and satisfying that it’s impossible to tear yourself away from it!

I tried several recipes to prepare this chicken dish in the oven, but settled on the method using a baking sleeve. It allows you to cook vegetables and meat in their own juice while maximizing the aroma of ingredients and spices.

List of products:

• potatoes – 4 pcs;
• zucchini;
• carrot;
• onion - bulb;
• chicken drumsticks – 4 pcs.;
• salt, pepper, spices.

Cooking process:

When preparing vegetables for this dish, it is preferable to choose medium-sized fruits.

First, I thoroughly washed the chicken legs (by the way, drumsticks can be replaced with 2 hams) and vegetables. While the meat is drying, I cut the potatoes and zucchini into large slices of any shape. Depending on their size, I cut carrots, like onions, into thin rings, or cut them in half, and then slice them thinly.

I salt and pepper all the vegetables evenly and add spices (I often use basil and cardamom, although a mixture of peppers is perfect). I mix them and then put everything, including the drumsticks, in the sleeve. I arrange the meat so that there is a lot of chopped vegetables around them. I tie the ends of the sleeves and put them in an oven preheated to 180 degrees for 1.5 hours.

Vegetable stew with chicken looks very appetizing! The taste turns out so rich that you will lick not only your fingers, but also your plates!

I was prompted to cook something tasty and unusual by finding minced pork in the freezer. I spotted a simple method for preparing vegetable stew with meat in a culinary publication and modified it a little.

To prepare it you needed:

• minced pork – 400 g;
• 4 zucchini;
• three potatoes;
• tomatoes – 4 pcs.;
• onions - one onion;
• green parsley (dill) – a bunch;
• salt;
• vegetable oil;
• pepper.

Cooking method:

First of all, I defrosted the minced meat. Next, I peeled the onion and cut it into small cubes.

I placed a frying pan with sunflower oil on the stove and let it heat up well. Then she poured the onion into it to sauté, and a moment later added the minced meat. Fry the ingredients for another 5 minutes and set aside from the heat.

It's time to tinker with the vegetables. I peeled the eggplants and got rid of the seeds, spreading them in half. I also peeled the potatoes. I chopped the vegetables into squares. Tomatoes, cut into halves, removing the dense stem, dissolved into strips. I also finely chopped the greens.

I placed the prepared ingredients, adding salt, pepper and mixing thoroughly, into a heat-resistant pan. And put it in the oven for an hour. Advice! If the oven is baking too much from the bottom, add a little water to the container.

Before finishing cooking, I add the herbs and stir the stew again. The consistency of the dish resembles liquid stewed potatoes, so I serve it in bowls.

Delighting my family with a vegetable stew made from zucchini and eggplant in the middle of winter is quite simple for me. In the fall I can it.

For this preparation we will need the following products:

• eggplants (small) – half a kilo;
• red sweet pepper - half a kilo,
• zucchini - half a kilo;
• carrots – half a kilo;
• parsley – 1 bunch;
• tomatoes – 1 kg;
• garlic – 1 medium head;
• vinegar – 75 ml;
• refined sunflower oil – 150 ml;
• sugar – 150 g;
• salt – 1.5 tbsp. heaped salt;
• allspice – 4 pcs.;
• bay leaf.

Step-by-step cooking process:

The first step is processing and chopping the vegetables. I remove the tails and tips of zucchini and eggplants. If the skins are damaged or too dense, I remove them too. Then I separate them into 4 parts and cut them into slices 1 cm wide.

I clean the sweet peppers from seeds, cut them in half and chop them into thin strips. I grate the peeled carrots on a coarse grater and chop the greens. I place all the preparations in the container in which I will cook.

The second stage is preparing the filling. I pass peeled tomatoes through a meat grinder. I add grated garlic, refined oil, salt, spices, sugar and vinegar to the resulting juice. Mix thoroughly until a homogeneous mass is obtained.

The final stages are stewing and preserving the stew. Pour the sauce into a saucepan with the vegetable base and place over medium heat until it boils. After this, reduce the gas to a minimum and simmer until done.

While the vegetables are cooking, I wash and sterilize 5 1.5 liter glass jars. I put the finished product in a container and roll it up. When the jars have cooled under the old jacket, I send them to the cellar.

Another name for this dish is Ratatouille.

This is what you should know and be able to cook:

1. Stewed cabbage: 10 delicious classic recipes

I named this recipe that way because I cooked it in such a vessel for the first time when I was vacationing with my family in a tent camp. The household liked the dish so much that I later repeated it more than once at home.

Grocery list:

• eggplants – 2 pcs.;
• thick-walled sweet pepper – 2 pieces;
• tomatoes – 8 pieces;
• zucchini (preferably young) – 2 pcs.;
• potatoes - 4 fruits;
• garlic – 1 medium head;
• onions – 2 onions;
• carrot;
• Parsley, basil and dill;
• vegetable oil – 4 tbsp. l.;
• ground mixture of “5 peppers”;
• salt;
• hot capsicum.

Cooking process:

I started cooking by cutting eggplant into large pieces. In an effort to remove the bitterness inherent in the fruit, I placed the pieces in cold salted water for 15–20 minutes.

While the blue eggplants were soaking, I peeled and cut into cubes the potatoes and zucchini. I also cut the onion into half rings. Next, I drained the water from the eggplants. I had sweet peppers in two colors, which made the appearance of the dish very bright. I cut it into large squares.

Then, by scalding the tomatoes with hot water, I easily got rid of the unnecessary skin. Peeled carrots, like other vegetables, were cut into square pieces. Finely chopped two cloves of garlic.

In vegetable oil heated in a cauldron, I first fried the onions, then threw in the potatoes, not forgetting to add salt and pepper, and let them fry together for a while.

When the pieces take on a golden hue, add chopped pepper, and after another 5 minutes add eggplant.

Attention! Don’t miss the moment when the little blue ones are slightly fried, because then you need to put out the fire and continue to simmer only until it’s hot.

Then I pour water into the cauldron so that it reaches half of the folded products. I cover it with a lid and cook until the potato pieces are soft. While I'm waiting, I chop the remaining garlic and chop the herbs.

After checking readiness, add tomatoes, chopped herbs and zucchini, and chopped garlic. I add spices and salt. I also add a pod of hot pepper and stir the contents of the cauldron. The dish cooks for another 8 minutes

I decorate the finished dish with herbs. Vegetable stew prepared in nature has a special aroma and is extremely tasty!

Recently, my main assistant in the kitchen has become a multicooker. And with its help, preparing a delicious vegetable stew is actually easier than ever. Plus it also stays hot for a long time after cooking.

To prepare vegetable stew you need:

• potatoes – 3 pcs.;
• one carrot;
• yellow and red sweet peppers – 2 pcs.;
• one zucchini;
• one eggplant;
• tomatoes – 2 pieces;
• garlic;
• salt pepper;
• vegetable oil.

Step-by-step cooking instructions:

1. I remove the peel and seeds from a large eggplant. Then I split it into four parts. I place the peeled pieces in salted water for half an hour.
2. After thoroughly washing the potatoes and zucchini, I remove all excess and cut them into slices of any shape.
3. I chop medium-sized peeled carrots into thin circles. I remove the seeds from the peppers and cut them into large squares.
4. I cut the tomatoes into fairly large slices. Then I drain the eggplants and chop them in the same shape as zucchini.
5. Pour vegetable oil into the multicooker set to “Fry” mode and fry the onions. Then I place peppers, zucchini, eggplants, tomatoes and carrots in balls on top of the onions. I put it in the “Quenching” mode for 40 minutes.
6. Add chopped garlic to the prepared stew, mix it, and leave it in the “Warming” mode for some more time.

I serve a fragrant dish in bowls!

And one more way to prepare this wonderful dish with meat. I cook according to the traditional recipe, but I use young calf meat.

List of ingredients:

• beef – 0.4 kg;
• eggplant – 200 g;
• green beans – 200 g;
• zucchini – 0.4 kg;
• bell pepper – 2 pieces;
• onions – 1-2 pieces;
• garlic – 2 cloves;
• vegetable or meat broth - 0.5 l;
• vegetable oil – 60 ml;
• salt, black or red ground pepper.

Cooking step by step:

Wash the meat well and dry it with a paper towel. Then I remove the films and cut into large strips.

I cut the washed eggplants into layers, which I salt and place in a colander. I leave them alone for about half an hour.

Meanwhile, I cut the zucchini in the same way. I remove the seeds and hard peel. I cut the peeled onions and peppers into half rings. Mix chopped garlic, salt and ground pepper in water. Drain the blue eggplants and cut them together with the zucchini into any shape.

To prepare this type of stew, I use a deep frying pan. I heat the oil in it and fry the onion and beef until golden brown.

Then I add the remaining vegetables and green beans there. I fry everything for 10 minutes, stirring regularly. After this, add the previously prepared water, cover the pan with a lid and simmer over low heat for about half an hour.

The aroma of this vegetable stew with meat reaches all corners of the apartment and the whole family gathers in the kitchen, “drooling”!

Mushroom lovers will definitely love this option for preparing vegetable stew with mushrooms. The dish, despite the lack of meat, turns out to be very satisfying.

Required Products:

• zucchini – 500 g;
• cauliflower – 400 g;
• mushrooms – 200 g;
• potatoes – 300 g;
• onion – 1 pc.;
• carrot;
• salt – 0.5 tbsp. l.;
• sunflower oil – 6 tbsp. l.
• vegetable broth - 2 tbsp.

Quick cooking:

I boil the cabbage inflorescence in advance, and then, after it has cooled, I divide it into small branches. While the cabbage is cooling, I peel the zucchini, remove the seeds and cut into slices.

Next, I chop the onion into medium-sized pieces, as well as the carrots. I take small champignons and cut them into four parts. Peeled potatoes, crumbled in any form.

I place a large, heavy-bottomed saucepan over medium heat. I pour oil into it and fry the onion directly in it, adding chopped carrots and chopped mushrooms one by one. After the latter fall asleep, I add salt to the vegetables that are on the fire. I simmer a little more and add potatoes.

Gently stir the contents of the pan and cook for 15 minutes. Then I add the zucchini and simmer a little more. The small cabbage inflorescences are poured in last, and I pour in the broth remaining from cooking it. I thoroughly mix all the vegetables, reduce the gas to a minimum and simmer for half an hour with the lid ajar.

While I was writing this easy recipe for you, my hands were already itching to prepare it. In general, bon appetit everyone, and I’m off to the kitchen.

For me, these ten recipes have become the most popular. The children fell in love with them and can no longer imagine a day off without such a delicacy. I really hope that you will appreciate these aromatic vegetable stews!

One day, having acquired such “non-standard” kitchen utensils as a cauldron, you will understand that you no longer want to cook in a different format. And if you cook on a gas burner powered by main gas, you can give up the stove forever. This happened to my friend. And then our family learned how to cook different dishes from her. The recipe for a vegetable dish in a cauldron is one of our signature ones.

Advantages of cooking in a cauldron on a gas burner

 Taste. He is unique. It’s hard to say anything about it, unless you try it yourself. This can be said not only about the dish, but about every product that retains its taste.

 Benefit. The products that you decide to cook in a cauldron on a gas burner will retain more nutrients than if they were cooked in a frying pan.

 Volume. Yes, those who have a large family will be lucky with the volume; if you often have guests, you constantly celebrate certain dates. It’s quick, tasty, healthy, and you’ll cook a lot this way.

 Cooking. It is very convenient, because the gas can be smoothly controlled, and the shape and material of the cauldron will help you cook even the most ordinary dishes in an unusual way. Indeed, due to the thick cast-iron walls, the products will be heated from all sides and gradually.

 Speed. If you decide to cook pilaf, stew, soup, porridge in a cauldron on a gas burner, you will do it faster than if you cooked on the stove.

 Huge power. Yes, if you choose inexpensive 7TL-01, 16 kW in the online store, it assumes power.

 Rationality. The burner for cauldrons and woks works in any weather and temperature (it can also be done outdoors by connecting to the main gas).

It is clear that there are more advantages, and you can appreciate them right now by looking at this site. Don't have a cauldron? Here's an excellent alternative - you can buy a flat bottom, 14 inches, a wooden handle, generally beautiful, and the dish will be just as tasty.

Recipe for a vegetable dish in a cauldron - step-by-step preparation of vegetable stew on a gas burner

Ingredients:

 500g cauliflower

 500g zucchini (or eggplant)

 350g bell pepper

 300g tomato

 a handful of green beans

 1 tbsp. canned corn

 150g onions

 150g carrots

 bunch of greenery

 garlic - optional

 salt and pepper - to taste

 vegetable oil for frying

Stew is just one universal dish that suits almost everyone. These are fasting people, and those who care about healthy eating, who are losing weight, etc. First of all, I’ll say that if you don’t have something from the recipe, feel free to replace it with any other vegetables! In a word. Let's prepare a set of products

Cooking vegetable stew in a cauldron on a gas burner - step-by-step recipe

1. Onions and carrots will go first. Cut the washed and peeled onion into cubes.
2. After washing, peeling and washing the carrots again, grate them on a coarse grater. Not everyone loves its presence in the stew. But it is ideal to cut the carrots into cubes.
3. Let's take on cauliflower (or regular) cabbage next. Having disassembled it into inflorescences, cut them into small pieces.
4. It is advisable to take zucchini that is not particularly young, otherwise it will turn out to be mush. We wash the fruits and, without removing the skin, cut them in the same format, that is, into cubes.
5. Peel the bell pepper from the stalk and seeds, and then, after washing, cut into small pieces, closer in size to a cube.
6. The tomatoes also need to be washed, but cut just before placing them in the cauldron. Otherwise, we cannot avoid leakage of juice.
7. But now - attention! We connect the gas burner to the main gas, light the gas manually (with matches or a piezo lighter) and have fun. Because the cauldron will heat up almost instantly, and the wok, which is also for sale on the website, will heat up even faster. Pour some vegetable oil into it.
8. If the oil is hot, first fry the onion until translucent, then the carrot, mixing it with the onion. This will be followed by zucchini - fry them for 5 minutes over medium heat. After adding the cauliflower, fry the vegetables for another 5 minutes. Now you can send peppers and tomatoes, green beans and canned corn.
9. Add salt to taste, but it’s better to taste. You don't have to add anything else. But our stew doesn't have any particularly colorful ingredients. So let's add something spicy to them. It will be great if you can buy black peppercorns in a glass jar with a mill, 50 g, 190 rubles in the online store http://www.wolmex-horeca.ru/product/perets-chernyy-goroshek-50-gr - mill quickly and will easily grind the peas. You can also buy dried celery in the online store http://www.wolmex-horeca.ru/collection/selderey-sushenyy - it will be delicious!
10. After mixing the vegetables, cover the cauldron with a lid and simmer over low heat for 5 minutes.

In principle, a gorgeous vegetable stew is ready. Let it sit for another half hour if you have time. At the end, before serving, chop the herbs and garlic, pour into the cauldron and mix everything. The whole neighborhood will come running to your scents. Treat yourself to your health!

And again my favorite stew "from the garden." Its principle is simple. You walk around the garden and collect everything you like in a basket: onions, zucchini, peppers, eggplant, etc. and all in one pot :)
Today I’ll tell you how we made a stew with meat with a twist to please fasting, dieting and us men. As always, everything is simple, but the main thing is not to confuse the sequence.

Let's get started

Ingredients:
Carrot
Bulb onions
Sweet pepper
Eggplant
Hot pepper
Tomato
Garlic
Meat (pork, in this case)
Vegetable oil
Salt, pepper, fresh herbs

Vegetables in total

Don't forget that we do everything with a twist :). Heat the oil in a cauldron and add the onions and carrots there at the same time.

When the carrots and onions become soft, we send peppers to the company

Enjoying the beautiful views in the cauldron :)

Have the peppers softened? It's time for eggplant

We are waiting for the “blue ones” to get ready and the first part of the “Marlezon Ballet” is finished. This is for those who are fasting :) Take it out of the cauldron into a deep bowl and do not let it cool
And put coarsely chopped zucchini into an empty cauldron. Immediately add salt so that the vegetable releases its juice.

In about ten minutes the zucchini is ready. We take it out. The second part is over.....

Now it's time for a men's product. Cutting the meat.....

And send it to a preheated cauldron. Fry on all sides.

Add onion half rings and fry again

The onion was fried. the meat has become soft, time for the tomatoes

Soon the tomatoes will release their delicious juice...

In principle, you could leave everything as is and get three dishes, but if you mix everything and simmer a little under the lid, you get an amazing meal.
Place on a plate, garnish with herbs and you’re done. Please come to the table.

• Place the cauldron on the fire. At this time, peel the potatoes (one should be approximately the size of a chicken egg). If the potatoes are large, then cut them into equal pieces. When the cauldron heats up, pour in vegetable oil.
• Cut the meat into pieces of three to five centimeters. Cut off the films and fat from several pieces. This is the important part. When the oil is hot, add the trimmed fat and let it heat up. If the meat had a bone, then add the bone. You can throw in a couple of pieces of meat. Take out the fried potatoes, set them aside, and put the prepared potatoes in the cauldron.
• Turn over from time to time. Add some salt at the end. Transfer the finished potatoes into a bowl, cover with a lid to keep warm, and set aside. Place chopped meat in oil and fry. Place onion, cut into half rings. Then put the carrots, cut into cubes six millimeters thick. Cook for about five minutes.
• Add cabbage, cut into strips or cubes. Leave the cauldron for ten minutes with the lid open until the cabbage is semi-soft. Pour a glass of water, cover with a lid. After fifteen minutes, lift the lid and check for doneness.
• If it’s almost ready, then add tomato paste or peeled tomatoes, stir, add fried potatoes, stir gently, cover with a lid, cook for about five minutes over low heat. Check the vegetable stew in the cauldron for salt, sprinkle with chopped garlic and herbs.