As history tells, ancient people first began using potatoes as a cultivated vegetable about 5,000 years ago in the area near the Lake Titicaca basin - this lake is located on the border of the states of Peru and Mili.
Already in those ancient times, the role of potatoes was very important in the diet of the Indians in western South America.
When the Spanish conquerors arrived in South America in 1547, they saw wild potatoes for the first time. It was then that they first exported strange tubers to Europe.
Potatoes had a very, very difficult time taking root in Europe. Today it is impossible to imagine many recipes, including cream soup without potatoes or French-style potatoes, but once upon a time she had to go through a long period of non-recognition and undeserved condemnation.
The role of the church in those days was great, and it was because of its informational supply that potatoes were considered the “Devil's Apple”, because the strange vegetable multiplied not from grains, but in the ground. The history of potatoes in Europe is shrouded in a lot of prejudices and superstitions. To put it mildly, no one liked the new vegetable. This is no wonder, as the stories tell - people ate raw tubers, tried tops and green berries. Of course, this was accompanied by a lot of food poisoning. Doctors of those times very seriously believed that potatoes spread leprosy and could cause clouding of the mind.
As you know, Peter I brought the first sack of potatoes to Russia.
Today, potatoes are grown all over the world: in the Arctic Circle, in the deserts of Africa, and in the swamps of New Guinea. Potatoes have spread to 130 countries around the world.
Potatoes have long and firmly settled in our kitchens. Recipes for potato dishes are very numerous. Potatoes are used in the preparation of hundreds of different dishes - they are eaten in the morning, at lunch and for dinner. Potato recipes are prepared in a frying pan and in a saucepan, in a saucepan and pressure cooker, and in the newfangled slow cooker and double boiler. They cook soups, fry, mash, stew and others. How poor would our table be if we didn’t have recipes - French potatoes, potatoes in pots in the oven and Olivier salad? Potato salad, potato soup, potato omelet, potato roll, potato cutlets, potato pie and many others. Potatoes feed billions of people around the world and its honorary name “Potatoes – the second bread of humanity” is justified.
Today it is impossible to find a country or state in which potatoes are not considered a national product and which does not claim to have the best recipes from this vegetable. Alone or as an ingredient in various dishes, it has dominated world cuisine for several centuries.
Stewed potatoes with onions and carrots
You will need the simplest products that are definitely in every refrigerator.
You will need:
600 g of potatoes, 1 onion, 1 carrot, 1 bay leaf, 3 allspice peas, ground black pepper, salt, 50 ml of vegetable oil, 3 stalks of green onions, 2 glasses of water.
Preparation:
Chop the vegetables. Fry the onions and carrots until golden brown, add potatoes and spices. After 7 minutes, pour in hot water and simmer for 20 minutes. Add salt and sprinkle with chopped green onions.
Stewed potatoes with mushrooms
Use champignons, oyster mushrooms or dried mushrooms of your choice.
You will need:
500 g of potatoes, 300 g of mushrooms, 2 onions, 1 carrot, 1 bay leaf, 3 peas of black and allspice, 3 cloves of garlic, ground pepper, salt, 50 ml of vegetable oil, 300 ml of hot water.
Preparation:
Chop the mushrooms, potatoes and onions, grate the carrots. Fry the onions and carrots, add mushrooms, spices and cook until the moisture has evaporated. Add the potatoes, after 10 minutes add hot water and simmer for 20 minutes. Salt, pepper and squeeze the garlic through a press.
With cabbage and zucchini
You may be interested in: Delicious cabbage with minced meat in the oven
The dish turns out not only tasty, but also tender. It can be served either on its own or as a side dish for meat and fish.
Products:
- 200 g potatoes.
- 100 g white cabbage.
- One carrot.
- 250 g zucchini.
- Salt.
- Table. spoon of tomato paste.
- Glass of water.
- Ground pepper.
Cooking method:
After the beep, open the lid, carefully mix the vegetables and place on plates.
Stewed potatoes with chicken
Chicken meat cooks very quickly.
You will need:
2 glasses of hot water, 600 g of potatoes, 300 g of chicken, 1 onion, 1 carrot, 3 cloves of garlic, ground black pepper, salt, 5 sprigs of herbs, 3 tbsp.
vegetable oil. Preparation:
Cut vegetables and meat. Fry the onion and carrots, add the chicken and cook for 7 minutes. Pour in water, add potatoes and simmer over low heat for 20 minutes. Before turning off, add salt, pepper, squeeze garlic through a press and sprinkle with chopped herbs.
With rosemary
Products:
- 800 g potatoes.
- Three cloves of garlic.
- Three table. spoons of vegetable oil.
- Three bay leaves.
- 20 peas of pepper mixture.
- Half a sprig of rosemary.
- Salt.
- Provencal herbs.
Cooking method:
- Break the bay leaf with your hands. Grind peppercorns and rosemary. Peel the garlic, remove the core and finely chop.
- Peel the potatoes and cut into medium bars or slices.
- Mix it with spices, add salt, add vegetable oil, and mix again.
- Place in a bowl, add a little water, and set to “Stew” for half an hour.
- Check readiness with a fork or knife, then remove from the multicooker.
Remove the stewed potatoes from the slow cooker. Without meat it also turns out very tasty. It can be served with fresh vegetables, pickles or herbs.
Stewed potatoes with meat
Serve the potatoes in a warm bowl.
You will need:
600 g of potatoes, 2 glasses of hot water, 400 g of meat, 1 onion, 1 carrot, 1 bay leaf, 3 cloves of garlic, 50 g of butter, ground black pepper, salt.
Preparation:
Chop the meat and vegetables. Fry the meat with onions and carrots, add bay leaf, hot water and simmer for 15 minutes. Add potatoes and cook for another 20 minutes. At the end, pepper, salt and add chopped garlic.
Adviсe
- When cooking potatoes in a slow cooker in the stewing mode, it is not recommended to cut them too finely, otherwise they may turn into mush during the process, especially if the recipe contains sour cream.
- If you plan to put sour cream in a dish, then you need to know that it should be diluted, depending on the fat content, with water or cream. Diluted sour cream makes the dish more juicy.
- To make stewed potatoes in a slow cooker without meat aromatic, it is recommended to add seasonings to it. Coriander, marjoram, cumin, and bay leaf are especially suitable in this case.
- To make the potatoes cook faster, you need to simmer them in a closed slow cooker.
- If tomatoes and zucchini are added to the potatoes, no water is needed as these vegetables release enough juice.
- To keep vegetables juicy, do not simmer them for too long.
- To enhance the taste, it is recommended to add dry herbs or spices.
Potatoes stewed with beans
If you don't have canned beans, you can use dry ones.
You will need:
400 g of potatoes, 1 can of canned beans, 1 carrot, 1 onion, 1 sweet pepper, 3 cloves of garlic, 3 black and allspice peas, salt, 300 ml of hot water, 50 ml of olive oil.
Preparation:
Chop the vegetables, wash the beans. Fry the onions and carrots, add spices, sweet peppers, potatoes and cook for 10 minutes. Pour in water and simmer for 15 minutes. Add beans, pepper and squeeze garlic through a press. After 5 minutes, salt and turn off.
10 recipes for delicious potatoes with mushrooms in a frying pan
Potatoes stewed with vegetables and hunting sausages
Sausages can also be replaced with just sausages.
You will need:
400 g of potatoes, 300 g of hunting sausages, 1 tomato, 1 bell pepper, 1 onion, 1 carrot, 1 zucchini, 3 cloves of garlic, 4 allspice peas, salt, ground black pepper, 20 g of cilantro, 3 tbsp. l.
vegetable oil, 300 ml boiling water. Preparation:
Chop vegetables and herbs. Fry the onion and carrots, add the tomato, bell pepper, zucchini and chopped sausages. When the moisture has evaporated, add potatoes and allspice. After 5 minutes, pour in boiling water and simmer for 20 minutes. Salt, pepper and sprinkle with cilantro.
Potatoes stewed in sour cream
If desired, you can add a pinch of sugar.
You will need:
600 g of potatoes, 100 g of sour cream, 1 glass of hot water, 1 onion, 1 carrot, 1 bay leaf, 3 black peppercorns, 50 ml of vegetable oil, salt, ground pepper, 5 sprigs of dill.
Preparation:
Peel and cut the vegetables. Fry onions and carrots, add potatoes and spices. After 10 minutes, add sour cream, water and continue cooking for another 20 minutes. Add salt and spices, sprinkle with finely chopped dill.
Potatoes stewed with minced meat
Cook the potatoes in a thick-walled casserole dish.
You will need:
2 cups of vegetable broth, 600 g of potatoes, 300 g of minced meat, 1 onion, 1 carrot, 3 black peppercorns, 1 bay leaf, salt, 20 g of dill, 50 g of butter.
Preparation:
Chop the potatoes, onions and herbs, grate the carrots. Fry the minced meat with onions and carrots for 4-5 minutes, add salt and pepper. Add hot broth, spices, potatoes and stew for 20 minutes over low heat. Salt, pepper and sprinkle with finely chopped dill.
Recipe for stewed potatoes without meat. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of "stewed potatoes without meat."
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 87.3 kcal | 1684 kcal | 5.2% | 6% | 1929 |
| Squirrels | 1.6 g | 76 g | 2.1% | 2.4% | 4750 g |
| Fats | 3.8 g | 56 g | 6.8% | 7.8% | 1474 g |
| Carbohydrates | 11.7 g | 219 g | 5.3% | 6.1% | 1872 |
| Organic acids | 0.1 g | ||||
| Alimentary fiber | 1.2 g | 20 g | 6% | 6.9% | 1667 g |
| Water | 82.1 g | 2273 g | 3.6% | 4.1% | 2769 g |
| Ash | 1.303 g | ||||
| Vitamins | |||||
| Vitamin A, RE | 14.9 mcg | 900 mcg | 1.7% | 1.9% | 6040 g |
| beta carotene | 0.087 mg | 5 mg | 1.7% | 1.9% | 5747 g |
| Vitamin B1, thiamine | 0.081 mg | 1.5 mg | 5.4% | 6.2% | 1852 |
| Vitamin B2, riboflavin | 0.047 mg | 1.8 mg | 2.6% | 3% | 3830 g |
| Vitamin B5, pantothenic | 0.239 mg | 5 mg | 4.8% | 5.5% | 2092 g |
| Vitamin B6, pyridoxine | 0.226 mg | 2 mg | 11.3% | 12.9% | 885 g |
| Vitamin B9, folates | 6.882 mcg | 400 mcg | 1.7% | 1.9% | 5812 g |
| Vitamin C, ascorbic acid | 6.32 mg | 90 mg | 7% | 8% | 1424 g |
| Vitamin E, alpha tocopherol, TE | 1.671 mg | 15 mg | 11.1% | 12.7% | 898 g |
| Vitamin H, biotin | 0.138 mcg | 50 mcg | 0.3% | 0.3% | 36232 g |
| Vitamin K, phylloquinone | 0.9 mcg | 120 mcg | 0.8% | 0.9% | 13333 g |
| Vitamin RR, NE | 1.3845 mg | 20 mg | 6.9% | 7.9% | 1445 g |
| Niacin | 0.857 mg | ||||
| Macronutrients | |||||
| Potassium, K | 423.29 mg | 2500 mg | 16.9% | 19.4% | 591 g |
| Calcium, Ca | 15.39 mg | 1000 mg | 1.5% | 1.7% | 6498 g |
| Magnesium, Mg | 19.2 mg | 400 mg | 4.8% | 5.5% | 2083 g |
| Sodium, Na | 281.2 mg | 1300 mg | 21.6% | 24.7% | 462 g |
| Sera, S | 28.72 mg | 1000 mg | 2.9% | 3.3% | 3482 g |
| Phosphorus, P | 46.7 mg | 800 mg | 5.8% | 6.6% | 1713 g |
| Chlorine, Cl | 466.08 mg | 2300 mg | 20.3% | 23.3% | 493 g |
| Microelements | |||||
| Aluminium, Al | 654.7 mcg | ||||
| Iron, Fe | 0.787 mg | 18 mg | 4.4% | 5% | 2287 g |
| Yod, I | 4.07 mcg | 150 mcg | 2.7% | 3.1% | 3686 g |
| Cobalt, Co | 4.108 mcg | 10 mcg | 41.1% | 47.1% | 243 g |
| Lithium, Li | 54.494 mcg | ||||
| Manganese, Mn | 0.1513 mg | 2 mg | 7.6% | 8.7% | 1322 g |
| Copper, Cu | 115.53 mcg | 1000 mcg | 11.6% | 13.3% | 866 g |
| Molybdenum, Mo | 7.795 mcg | 70 mcg | 11.1% | 12.7% | 898 g |
| Nickel, Ni | 4.143 mcg | ||||
| Selenium, Se | 0.211 mcg | 55 mcg | 0.4% | 0.5% | 26066 g |
| Fluorine, F | 32.54 mcg | 4000 mcg | 0.8% | 0.9% | 12293 g |
| Chromium, Cr | 7.37 mcg | 50 mcg | 14.7% | 16.8% | 678 g |
| Zinc, Zn | 0.3469 mg | 12 mg | 2.9% | 3.3% | 3459 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 10.028 g | ||||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.5 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.001 g | ||||
| Monounsaturated fatty acids | 0.952 g | min 16.8 g | 5.7% | 6.5% | |
| 16:1 Palmitoleic | 0.004 g | ||||
| Polyunsaturated fatty acids | 2.157 g | from 11.2 to 20.6 g | 19.3% | 22.1% | |
| 18:2 Linolevaya | 2.156 g | ||||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 2.4% |
Stewed potatoes with tomatoes and sweet peppers
A great recipe for stewed potatoes for a family dinner!
You will need:
500 g of potatoes, 1 glass of hot water, 2 bell peppers, 200 g of tomatoes, 3 cloves of garlic, half a bunch of cilantro, 1 bay leaf, 5 black peppercorns, salt, 3 tbsp.
olive oil. Preparation:
Peel and cut the vegetables. Fry the potatoes, add spices, bell peppers, tomatoes and cook for 10 minutes over low heat. Pour in water and simmer for another 15 minutes. Add salt, pepper, finely chopped herbs and garlic.
Recipe for meatless potatoes for the Redmond multicooker
You may be interested in: Snack cake made from waffle cakes with canned food: recipes, selection of ingredients
Products:
Method for preparing stewed potatoes without meat in the Redmond multicooker:
Potatoes stewed with sauerkraut
Cabbage that is too sour should be washed.
You will need:
0.5 kg of potatoes, 1 glass of vegetable broth, 200 g of sauerkraut, 1 onion, 1 carrot, 1 bay leaf, 3 allspice peas, 3 sprigs of parsley, 50 g of butter, salt and ground pepper to taste.
Preparation:
Peel and cut the vegetables. Fry the onions and carrots, add spices, cabbage and cook for 5 minutes. Add potatoes and carcasses until the moisture evaporates. Pour in the hot broth, simmer for 20 minutes over low heat, add salt, pepper and sprinkle with chopped parsley.
What to cook from potatoes: 20 quick and tasty recipes
Stewed potatoes with meat and eggplants
Rinse sliced eggplants in salted water to remove bitterness.
You will need:
200 ml of boiling water, 500 g of potatoes, 1 eggplant, 300 g of meat, 1 onion, 1 carrot, 3 cloves of garlic, 1 bay leaf, ground black pepper, salt, 50 ml of vegetable oil.
Preparation:
Cut the meat and vegetables. Fry the meat with onions and carrots, add potatoes, eggplants, bay leaves and cook for 10 minutes. Pour in hot water and simmer for 20 minutes over low heat. Squeeze the garlic, salt and pepper through a press.
Classic recipe
Products:
- One and a half kilograms of potatoes (preferably new ones).
- One onion.
- Three table. spoons of vegetable oil.
- 150 g tomato paste.
- One carrot.
- Two cloves of garlic.
- A teaspoon of Provençal herbs.
- Salt.
- Fresh herbs to your taste (parsley, cilantro, green onions, dill, wild garlic).
Cooking stewed potatoes in a slow cooker without meat:
- Cut the onion into small cubes, place in a multicooker bowl, then pour in vegetable oil.
- Wash the carrots, peel them, cut them into strips or cubes, and place them in a slow cooker. Set the “Frying” program for a quarter of an hour.
- While the onions and carrots are frying, peel the potatoes, wash them, and cut them into medium cubes.
- Add tomato paste, which must be diluted with a small amount of water, and chopped garlic into the roasted carrots and onions. Cook in the same mode for eight minutes.
- Place potatoes, salt and dried Provençal herbs in a bowl.
- Add water (the amount depends on the consistency of the dish you require).
- Set the “Stew” mode for an hour and cook under the lid.
- Finely chop fresh herbs.
- Ten minutes before the end of the cooking process, pour the greens into the bowl.
New potatoes stewed with cream and herbs
If the potatoes are small, the cooking time is significantly reduced.
You will need:
800 g of new potatoes, 100 ml of cream, half a bunch of dill, 3 stalks of green onions, 1 glass of hot water, salt, 50 g of butter, ground black pepper.
Preparation:
Wash and peel the potatoes, chop the dill and green onions. Fry the potatoes for 5 minutes in a frying pan, add water and cream and simmer for 7 minutes. Before turning off, salt, pepper, add green onions and dill.
What you need to know to prepare
One of the most favorite dishes from this root vegetable in many countries is stewed potatoes with meat.
Many recipes for this incredibly tasty dish have been passed down to us from our grandmothers. However, despite the enormous popularity of this dish, there are several important subtleties and secrets of its preparation. How to cook the most tender, crumbly potatoes with meat? What products are needed for this? Several simple but very tasty recipes will help you understand the preparation of this dish. Many housewives do not know how to properly stew potatoes with meat so that the whole family's mouth waters. When cooking, it is very important to pay attention to the selected products. The taste of the future dish depends on their quality.
Product selection and preparation
To prepare stewed potatoes with meat, you will need the simplest and most inexpensive ingredients that can be found in every refrigerator. When choosing potatoes, you should give preference to medium-sized root vegetables. They contain much more nutrients and beneficial substances. You should not take wrinkled or limp tubers, as well as specimens with green, even brownish spots.
The selected potatoes must be thoroughly washed and peeled. At the end of cleaning, each tuber is immersed in cold water. This is necessary so that the potatoes do not lose their delicate yellow tint. However, root vegetables cannot remain in water for a long time, since over time all the beneficial substances are washed out of it. Therefore, it is best to prepare this product just before you start cooking.
You can use absolutely any meat for stewing according to your taste. Chicken, rabbit, pork or beef will do. It is also washed and cut into medium pieces. If there is no fresh meat, but only frozen meat, thaw it gradually at room temperature.
Selecting cookware and cooking method
You can prepare stewed potatoes with meat in many ways. For this you can use a cauldron, a large cast iron frying pan and cook over a fire. When cooking in the oven, you can take a large baking sheet, heat-resistant glass container or clay pots.
You can also use more modern technology to prepare the dish. Stewed potatoes in a slow cooker or microwave turn out very tasty.
Advice from experienced chefs
So that recipes for stewed potatoes with meat do not seem complicated, it is worth familiarizing yourself with some of the secrets of its preparation. When starting to cook, you should listen to the useful advice of experienced chefs.
So what you need to know:
- If beef was chosen for the dish, then before starting work it should be soaked briefly in warm milk.
- To make young potatoes easier to peel, they should be immersed first in hot water, and then in cold.
- A dish cooked in the oven will turn out much tastier if you fry the pre-cut meat in a frying pan.
- One spoon of tomato paste added to the frying will give the dish a more delicate taste.
- If game is used, it is recommended to keep the meat in the marinade for about a day.
- To obtain a richer taste, you can add ready-made broth instead of water when cooking.
- You can fry the meat in butter instead of vegetable oil, then its taste will be more delicate.
Stewed potatoes with chicken liver
To remove bitterness, soak the liver in milk for 10 minutes.
You will need:
600 g of potatoes, 300 g of chicken liver, 1 onion, 1 carrot, 1 glass of hot water, 3 allspice peas, 50 g of butter, ground black pepper, salt.
Preparation:
Chop the vegetables and liver. Fry the onion and carrots, add the liver and cook for 10 minutes. Add potatoes and allspice. After 5 minutes, add water and simmer for another 15 minutes after boiling. Add salt and spices.
How to deliciously stew potatoes and cabbage during Lent: recipe with photos
1. To stew delicious cabbage, take potatoes (as indicated in the ingredients) and onions, either purple or white, at your discretion. Clean and rinse in cool water. Dry with a towel. Cut randomly into small slices. Simmer, preferably, in a thick-bottomed saucepan, cauldron or deep, thick-walled frying pan. Add oil to the stew pan, heat slightly and add chopped root vegetables. Place on the stove and adjust the heat to low. Simmer until soft, about 5-7 minutes.
2. While the onions are fried, peel the carrots, rinse thoroughly and grate on a large grater. Shred the cabbage into thin strips or use a special shredder. In a separate bowl, mix cabbage with carrots. Add to the fried onions. Gently stir and fry over low heat for 10-15 minutes, stirring occasionally. Cover the pan with a lid. During this time, the cabbage will become softer and decrease in volume.
3. Peel and rinse the potatoes. Grind to a small cube. If you cut it large, the stewing time for the potatoes will increase. Add potatoes to cabbage. Stir. If the cabbage has released little juice, add some hot water. Simmer with the lid closed until the potatoes become soft. Stir occasionally and taste the vegetables for doneness.
4. Add tomato paste and, if necessary, a little hot water, as the liquid evaporates during stewing. Stir and simmer until all ingredients are soft.
Advice: If anyone in the family experiences heartburn after eating tomato dishes, you can use a little trick. For about 1 tablespoon of classic tomato paste, add 1 - 2 tsp. granulated sugar. To make the sugar dissolve better, add 2 tablespoons of hot water to this mixture. In this form, send the tomato to cabbage stewed with potatoes, since sugar will remove some of the acid to taste. Cabbage with mushrooms was prepared in much the same way.
5. Approximately 3-5 minutes before the end of stewing, season with your favorite spices.
The main spices are salt and ground black pepper.
Turn off the fire. Sprinkle with herbs. Now you know how delicious it is to stew cabbage and potatoes without meat in a frying pan. And if until today your fast was too strict, then this dish will perfectly diversify your meal. Bon appetit!
Potatoes stewed with smoked meats
When fried, smoked meat becomes even more flavorful.
You will need:
600 g of potatoes, 200 ml of water, 300 g of smoked ribs, 1 onion, 1 carrot, half a bunch of parsley, 3 cloves of garlic, 50 g of butter, salt, ground black pepper.
Preparation:
Fry chopped onions and carrots until golden brown. Add the ribs and potatoes and continue cooking for another 10 minutes. Pour in hot water and simmer for 15 minutes over low heat. Salt, pepper and sprinkle with finely chopped parsley.
Stewed potatoes - how to cook 15 varieties
- Classic stewed potatoes
- Country-style stewed potatoes
- Potatoes stewed with mushrooms
- Stewed potatoes with beans and ribs
- Potatoes with chicken gizzards stewed in the oven
- Potatoes stewed in cream
- Stewed potatoes with meat in a slow cooker
- Yakhni
- Stewed potatoes with cabbage
- Stewed potatoes with minced meat
- Stewed potatoes with sausage
- Potatoes stewed with chicken fillet
- Potatoes with meat, stewed in sour cream
- Stewed potatoes with young goat meat
- Byron
Potatoes stewed with duck
You cannot chop a duck because the bones may crumble and remain in the meat.
You will need:
700 g potatoes, 500 g duck, 1 onion, 1 carrot, ground paprika, 1 bay leaf, 3 allspice peas, ground black pepper, salt, 800 ml water, 30 ml vegetable oil.
Preparation:
Chop the duck and vegetables. Fry the onion and carrots, add the poultry, spices and cook for 10 minutes. Pour in water, simmer for 40 minutes over low heat, add potatoes and simmer for 20 minutes. Add salt and turn off.
10 great recipes for stewed cabbage with potatoes
Stewed potatoes with stew
The finished dish must sit for 5-10 minutes.
You will need:
1 kg of potatoes, 1 can of stewed meat, 1 carrot, 1 onion, 2 cups of boiling water, 3 black peppercorns, 2 bay leaves, 3 tbsp.
vegetable oil, salt, ground black pepper. Preparation:
Peel and cut the vegetables, mash the stew with a fork. Fry the onion and carrots, add the stew, bay leaf, and peppercorns. After 10 minutes, add potatoes, boiling water and simmer for 20 minutes over low heat. Salt and pepper.
Stewed potatoes with rabbit
Tender rabbit meat is considered dietary.
You will need:
1 kg rabbit, 1 kg potatoes, 600 ml hot water, 2 onions, 1 carrot, 2 tbsp.
sour cream, 50 g butter, ground black pepper, salt. Preparation:
Cut the meat and vegetables. Fry the rabbit on both sides until golden brown, add 400 ml of hot water and simmer for half an hour. Add onions, carrots, potatoes, sour cream and cook for 10 minutes. Pour in the remaining water and mascara all together for 15 minutes. Add salt and spices and remove from heat.
Stewed potatoes with beef
Cut the beef into small pieces to help it cook faster.
You will need:
1.5 cups of broth, 600 g of potatoes, 400 g of beef, 1 onion, 1 carrot, 3 cloves of garlic, 1 bay leaf, 50 g of butter, salt, ground pepper, 3 sprigs of basil.
Preparation:
Cut vegetables and meat. Fry the meat with onions and carrots, add water, then simmer for 30 minutes. Add potatoes, garlic, bay leaf and simmer for another 20 minutes. Season the finished dish with salt, pepper and garnish with basil sprigs.
Yakhni
A very tasty dish of Balkan cuisine, which is prepared extremely simply.
Ingredients:
- 800 grams of potatoes
- 4 medium onions
- 4 cloves garlic
- A glass of tomato juice
- ½ teaspoon ground pepper
- ½ teaspoon Italian herb tea mixture
- 3 bay leaves
- Table spoon of salt.
Preparation:
Cut the potatoes into medium cubes, the onion into half rings, and finely chop the garlic.
Place the potatoes in the duck pot, add onions, herbs, add salt, pour in tomato juice, close the lid and put in the oven for an hour and a half at 180°C.
After simmering, add garlic, stir and let simmer for five minutes.
Stewed potatoes with chanterelles
Rinse the chanterelles in a sieve under running water.
You will need:
0.5 kg of potatoes, 0.5 kg of chanterelles, 1 onion, 1 carrot, a glass of hot broth, 3 cloves of garlic, 50 g of butter, salt, ground black pepper.
Preparation:
Chop the vegetables, wash the mushrooms. Fry the chanterelles with onions and carrots, add potatoes, hot broth and simmer for 20 minutes over low heat. Salt, pepper, squeeze the garlic through a press.
Potatoes with champignons, stewed in a slow cooker
You can also cook this dish using the “Multi-cook” mode.
You will need
:
500 g potatoes, 400 g champignons, 1 onion, 1 carrot, 3 tbsp.
sour cream, a glass of boiling water, salt, ground black pepper, 50 g butter, 5 sprigs of dill. Preparation:
Chop vegetables and mushrooms. Using the “Fry” program, fry the onions, carrots and mushrooms. Add potatoes and cook until golden brown. Add water, sour cream, salt and pepper. Select the “Stew” program and cook the potatoes for another 20 minutes. At the end, sprinkle with chopped dill.
Did you like the post? Subscribe to our channel in Yandex.Zen, it really helps us in our development!
Cooking process
As a child, I really loved it when my mother cooked stewed potatoes with butter and sour cream. It turned out to be a very tender dish, which I ate with great pleasure. Now I also cook potatoes this way periodically. However, I also have my own version of stewed potatoes, but it is already lean, instead of butter I use vegetable oil, I also add onions, but not raw, as in my mother’s recipe, I first sauté the onions until light golden brown, and then put them in potato. These onions add a pleasant sweetness to the dish. I also began to love all sorts of seasonings and aromatic herbs, which I gladly add on occasion. For example, thyme is a very aromatic herb that is well suited for cooking various vegetables, and makes dishes more interesting with it.
If you haven’t added thyme yet, I advise you to add a little when using it for the first time to feel slight changes in taste. For a spicy twist, add a little chili pepper to the lean stewed potatoes, but not ground, but fresh, cut into small pieces. It is also worth adding turmeric for a beautiful color. With these small additions, such a fairly simple dish as lean stewed potatoes will become much tastier and more interesting, I highly recommend trying it.
