Traditional recipes

Potato stew (chioara)

Potato stew (chioara)

Chioara, meaning it doesn't have anything like meat ...... but that doesn't mean we became vegetarians ...... meat is separate .....

  • 1 kg of potatoes
  • 20 small onions (that's how they grew, small)
  • 1 red bell pepper
  • 1 box of 400 g with tomato pulp without peel and seeds
  • 1 teaspoon delicate
  • 3 tablespoons oil
  • dill

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato stew (clove):

First prepare the vegetables, peel the potatoes and cut them into approximately equal cubes. Peel the onion and cut it into small pieces, and cut the pepper into small cubes. Put a pan on the fire, let it heat up, add the oil and then the onion, the pepper. and a teaspoon of delicate, mix well and leave to harden until the onion becomes glassy and the pepper softens. Then add the potatoes and enough water to cover them with 3 fingers, let them simmer until the potatoes penetrate. boiled, add the tomato pulp and let it boil for another 10-15 minutes. Turn off the heat and add the chopped dill.


Potato stew (chioara) - Recipes

Irish toucan

The traditional Irish recipe uses hard, fatty lamb and only potatoes, onions and greens. This modern version prepared from lamb pulp is not only weaker and more colorful, due to the addition of carrots, but also retains the pleasant homemade aroma. An unusual but delicious garnish consists of grilled lettuce hearts.

Ingredients

    500 g boneless lamb meat, about 4 pieces cleaned of fat and cut each into four other pieces 1 kg of flour potatoes peeled and cut into thicker slices 1 large onion cut into slices 500 g carrots cut into slices 2 tablespoons chopped parsley 1 teaspoon fresh thyme leaves 1 teaspoon chives (young green onion leaves) broken pieces 450 ml hot broth of lamb or vegetable salt and pepper fresh chopped thyme or parsley leaves, for garnish

Preheat the oven to 160 ° C. In a large saucepan place layers of lamb, potatoes, onions and carrots, sprinkling each layer with parsley, thyme, chives, salt and pepper, the latter to taste. Finish with a layer of potatoes over which the meat broth is poured.

Cover the casserole with a tight lid and place in the oven for about 2 hours, or until both the meat and vegetables are tender when tried with a fork.

Increase the oven temperature to 200 ° C. Remove the lid from the pan and cook for another 20 minutes, until the potatoes on top are browned and crispy. Serve hot stew, sprinkled with thyme and parsley.


Serbian bean stew

Wash the peppers, dry and cut into slices. Cut the bell pepper in half, clean it, wash it and cut it into 3-4 cm strips. Pour the beans into a sieve, rinse with cold water and allow to drain. Peel the onion and cut it into juliennes. Peel a squash, grate it and slice it. Peel a squash, grate it and cut it into cubes of about 1 cm. The salami is cut into slices. The marjoram is washed, dried by shaking and the leaves are broken, except for a few threads for decoration.

Heat 2 tablespoons of oil in a pot, fry in this onion, salami, peppers, garlic, potatoes and bell peppers, turning them from side to side for about 3 minutes. Add the beans, marjoram leaves and tomato pieces, pour the soup and season with salt and pepper. Bring to the boil with the lid on, stirring occasionally over medium heat for about 30 minutes.

Season the stew with salt and pepper and decorate with the rest of the marjoram. Serve with bread.


SWEET POTATO STEW WITH CHICKPEAS

6 suitable sweet potatoes
500g boiled naut
1 capsicum
1 large red onion
1 large parsnip
2 carrots
6 tablespoons olive oil
spices to taste: parsley, dill, garlic, herbs of Provence
2 teaspoons broth

Peel the potatoes and cut them into cubes, then leave them covered with water and take care of the rest of the vegetables.

Finely chop the vegetables in an electric grinder, grate them or chop them finely with a knife, depending on your preferences.

Put the chopped vegetables with the oil and a cup of water. Let it simmer until the water drops, then add a cup of water again and wait for it to drop. When the vegetables have softened and the water has dropped, add the diced potatoes and cover with water.

Let everything boil for 20 minutes or until the sweet potatoes are cooked.

Add the broth, chickpeas and spices, mix and leave on the fire for 2 minutes.


Vegetable stew with potatoes!

A wonderful preparation, the vegetables are smothered without water in their own juice. Try the recipe urgently! It is very tasty!

INGREDIENT:

-1 tablespoon tomato paste or 1 glass of tomatoes given through a grater

-1 link of purple basil

METHOD OF PREPARATION:

1.Cut the eggplant into large pieces, sprinkle with salt and leave for 20-30 minutes. Then rinse, squeeze and dry with a paper towel.

2.Cut the potatoes into eggplant-sized pieces.

3. Cut the onion into large pieces, chop the greens.

4. Remove the stalk and peppercorns, then cut into large pieces.

5. Blanch the tomatoes, peel them and cut them into slices.

6. Peel the garlic and press it.

7. Pour a sufficient amount of oil into a deep cast iron skillet or cauldron, heat it well and fry the potatoes over high heat until they are almost ready.

8. Remove the potatoes with the whisk and fry the eggplant in the same oil.

9. In 5-7 minutes, add the onion.

10.When the onion becomes translucent, add the bell pepper and, optionally, the hot pepper.

11. Transfer the potatoes back to the pan, add half the garlic, salt, ground black pepper, tomato paste, tomato slices, sugar and half the greens. Mix the ingredients and continue to cook over high heat.

12. Cover the pan with the lid for 5 minutes, then add the remaining garlic and greens and press lightly with the back of the spoon. Put the lid on for a few more minutes.

13. Turn off the flame and leave the stew for 20 minutes - 2 hours, to soak up all tastes and flavors.

Serve the vegetable stew hot or warm. It is very fragrant and very tasty.


Tag: potato stew

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Lent days are many and long in our country. And even if we do not fast, it is good to take a break from time to time, to temporarily separate from the butchers, which, it is said, purifies us and makes us live longer and healthier.


This stew is prepared simply and quickly, it has everything a person needs to have a happy winter or late autumn: a consistency from potatoes, some vitamins miraculously left in peppers and onions, jam to these two and the scent of parsley.


All you have to do to get it is peel the vegetables, cut the potatoes in half and then cut them into thin slices, to penetrate quickly. Peel the onion and cut it into scales and the pepper, cleaned of seeds, should be cut into cubes. Put them all in the pot from the beginning, with a tablespoon or two of oil. Saute them for five to six minutes then cover them (but not completely) with warm water. Leave them under the lid until the water drops and the potatoes soften, then add the mashed tomatoes (a cup of half a kilogram of potatoes, a bell pepper and two onions). Bring to a simmer until the sauce thickens, add salt and pepper, break the parsley leaves and throw them in the pot, stir, turn off the heat, put the lid on, congratulations!
The stew is ready, and next to it you only need two slices of HapiHap bread, to have something to spread in the jar after eating the vegetables. It won't be bad, I guarantee you.


Lamb stew with potatoes

1 boneless lamb leg, cut into large cubes, with almost all the fat removed
4 tablespoons lamb fat or vegetable oil
1/2 cup red wine
2 tablespoons flour
1 tablespoon thyme
1/2 or 1 tablespoon pepper
1 1/2 cup chicken soup
8 medium potatoes, peeled and cut
8 small white onions, cleaned
8 carrots, cut into equal pieces with onions
8 pieces of gulia, cut into equal pieces with onions
1 cup fresh peas
salt and pepper to taste.

Method of preparation:

1. Brown the pieces of lamb meat in the oven on both sides. Hot fat or oil is used for this purpose at a high temperature. Pour the resulting excess fat separately.

2. Add the wine and leave the tray in the oven for another 3 minutes. Then add powdered flour, thyme and pepper, then a cup of chicken soup. Leave this composition to boil, stirring lightly in the pan.

3. Reduce the oven flame, cover the tray with a lid and leave the composition in the oven for another 20 minutes.

4. Add the potatoes, onions, carrots and kale, pushing them as much as possible into the sauce in the pan, until they are covered by it.

5. Meanwhile, boil the peas in salted water for 3 minutes. Add the stew peas and leave the preparation in the oven until it is ready.

6. Add salt and pepper to taste. Serve hot.


POTATO STEW

Approx. 2 kg of potatoes
3 carrots
1 large parsnip
3 red onions
1 large red bell pepper
2 tablespoons broth
250g tomato juice (I had tomato paste with kapia peppers from the country)
Spices: turmeric, paprika, basil, oregano, parsley
Olive oil

Peel the potatoes and cut them into cubes. Finely chop the rest of the vegetables on a food processor or grate them.

Simmer the chopped vegetables with water and olive oil for about 15 minutes. We add water from time to time when it drops completely.

After the vegetables have softened, add the potatoes and fill with water to the level of the potatoes. Put the lid on and let it boil. When they are almost cooked, add the broth and tomato juice and leave for a few more minutes. Add the spices, mix, turn off the heat and put the lid back on. Leave with the lid on for about 15 minutes.


Recipe: Potato roll with minced meat

Ingredients for mashed potato roll
& # 8211 700 gr potatoes, 100 gr cow cheese, 3 eggs, 2 tablespoons breadcrumbs, 300 gr minced beef and pork, 2 onions, 300 gr mushrooms, salt, pepper, green parsley, spices - coriander, nutmeg,

Prepared rolled potatoes with minced meat
Peel the potatoes, cut them into cubes and boil them in salted water. Make a puree that is left to cool. Then mix with the cow's cheese but on a grater, 1 egg and breadcrumbs until a paste is made. Add a little coriander, a pinch of nutmeg, salt and pepper to the puree. This potato paste is spread on a sheet of cellophane.

Potato roll with minced meat and mushrooms

Cook an onion in a little oil, add the minced meat, add salt and pepper, a little water and simmer until all the juice is reduced. Allow to cool, then add green parsley and 1 egg. The minced meat is spread over the potato layer.

Potato roll with minced meat and mushrooms

The other onion is cooked together with the finely chopped mushrooms and left until all the juice left by the mushrooms decreases. Season to taste and allow to cool, then add greens and 1 egg. Mushrooms are placed over the minced meat.

Potato roll with minced meat and mushrooms

Roll carefully with cellophane. The roll with minced meat and mushrooms is placed in a cake form greased with oil and lined with breadcrumbs. Grease the top with an egg yolk, grate the cheese and put the tray in the oven until it browns a little on top, about 30-35 minutes.

Potato roll with minced meat and mushrooms

After baking, leave to cool, cut into slices and serve the mashed potato roll as an appetizer.