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Peasant stew

Peasant stew

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  • 500 gr potatoes
  • 4 large onions
  • 1 bell pepper
  • 100 gr peas
  • 100 gr green beans (sheaves)
  • 1 canned tomatoes in sauce
  • 100 gr mushrooms
  • 2 large carrots
  • 1 parsnip
  • 1 small celery (root)
  • salt
  • pepper
  • 3 was dafin
  • 5 peppercorns
  • 1 link pepper
  • 1 link dill parsley
  • 5 tablespoons oil

Servings: 4

Preparation time: less than 60 minutes


All vegetables are cleaned and washed. We cut them like this: onion scales, diced potatoes, sliced ​​peppers, carrot and parsnip slices, celery sticks, and the cutlets in 4. If the peas and beans are frozen, thaw them, and if they are canned, strain and wash them. Heat the oil in a saucepan and heat the onion, then add the carrot, parsnip and celery .... heat them and add the pepper. Add the potatoes and add enough water to the potatoes ... let it boil ... when they are almost cooked, add the mushrooms, peas, beans and canned tomatoes, peppercorns and bay leaves. Let it boil until the sauce decreases. Season with salt and pepper and turn off the heat. Sprinkle the dill with finely chopped parsley.

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Ingredients for the recipe for potato stew with peas and smoked

  • & bull 6 small pieces of smoked bones, about 500 g
  • & bull 5 large potatoes, about 1-1.2 kg
  • & bull 100 g peas (or according to preference)
  • & bull 3 onions
  • & bull 2 ​​carrots
  • & bull 2 ​​cloves of garlic
  • & bull 2 ​​bay leaves
  • & bull 100 ml tomato juice
  • & bull 3 tablespoons oil
  • & bull 1 teaspoon dried or fresh parsley
  • & bull salt and pepper to taste

How do we prepare the potato stew recipe?

In a large cauldron, I put the oil and browned the smoked bones as much as possible (you can use any kind of smoke you want: drain, fork bones, kaizer, etc.). I cut the onion into small pieces and added it over the bones, so that it also hardens.

Now I put salt and pepper and a little water and let it simmer for 5 minutes. Then I added the sliced ​​carrots and covered with a lid for another 3 minutes until they were all simmered.
After all this, I covered with hot water to the level of the bones and let everything boil for about 15 minutes. I also added diced potatoes and added hot water until the water was above the potatoes.
After the potatoes were almost cooked, I put the tomato juice, bay leaves and sliced ​​garlic.

They boiled for a few more minutes until the potatoes were completely cooked and at the end I added the dried parsley and put the lid on.
For those who love dill, it goes perfectly with this stew.

The average grade given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Potato stew with peas and smoked, peasant recipe, simple

Pork stew with mushrooms

I peeled the potatoes and cut them into cubes, I washed the mushrooms very well for. that I don't peel them (they contain vitamins) and I cut them in half, I finely chopped the onion and garlic.
In a saucepan, I fried the meat and left it until it started to brown well, I added a pinch of salt to taste the meat.

I added onions and garlic and left to cook for 5 minutes.
Then the potatoes, mix a little and add boiled water, let it boil for a while to soften the meat and boil the potatoes.
Add the mushrooms, bring to a boil and pour the tomatoes. Season with salt, pepper and paprika.
At the end we add chopped parsley.

Seven traditional Romanian dishes that you can't help but notice.

I served this wonderful stew with homemade pita and cucumber salad.

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)

Garnish for Pork Stew & # 8211 porkolt

While the pork stew is boiling, you have time to make the garnish of your choice: flour dumplings, natural potatoes with butter, cuscus tarhane or plain cooked pasta.

Ingredients Pork stew

600 gr pork (neck)
2 onions
4 cloves garlic
1 teaspoon ground vegeta
80 ml broth
1 tablespoon sweet pepper paste (from the Hungarian one)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot pepper paste (harissa)
2 tablespoons oil
2 parsley threads

Preparation Pork stew

  1. Cut the pork into cubes. Heat the oil in a pot and fry the meat, about 10 minutes on high heat, until it starts to brown.
  2. Add the finely chopped onion and cook until it softens well, about 10 minutes, this time over medium heat.
  3. Add the crushed garlic and after 1 minute quench with 1 cup of water and add the vegeta. Let it boil with the lid on for about 10 minutes.
  4. Add the pepper paste, the broth, the rest of the spices (thyme, salt, pepper) and another 1 cup of water. Boil with a lid for about 30 minutes on medium heat.
  5. In the last 5 minutes we add harissa, taste the spices and add more if necessary. When it's ready, sprinkle with chopped parsley.
    * instead of harissa you can add a little hot paprika or chili powder with thyme, just enough to be slightly spicy stew
  6. Serve hot with polenta or puree.

3. Extinguish with water and homemade vegetables

5. Boil with the rest of the spices

6. Pork stew

Peasant vegetable stew

Ingredients (for 4 people): 750 g tomatoes,, 500 g eggplant,, 500 g zucchini,, 1 yellow pepper,, 1 green pepper,, 500 g onion,, 4 cloves garlic,, 1 bay leaf,, 1 thyme,, 1 rosemary,, 1 parsley,, 5 tablespoons oil,, salt,, pepper.

Difficulty: low | Time: 25 min

Lentil stew

Lentil stew is a fasting food full of vitamins and proteins! During periods when we are not fasting, we can add slices of sausage or we can serve lentil stew as a garnish for various steaks or grilled meat.

Another good tip? Add chicken or vegetable soup to the lentil stew, put it in a blender and you have an absolutely delicious lentil cream soup!

All the ingredients needed for the Lentil Stew recipe are waiting for you LIDL stores. On LIDL KITCHEN find lots of recipes with vegetables! I leave the links below, you just have to click on the title to access the recipes!

Ingredients for 4-6 servings of lentil stew

  • 3 tablespoons BIO Primadonna olive oil
  • a small white onion
  • 3 cloves garlic
  • ½ from a leek thread
  • 1 celery stalk
  • 2 carrots
  • 300g portobello mushrooms
  • 100ml red wine
  • a jar of Deluxe pasta sauce
  • 2 canned Freshona lentils
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • salt and pepper

First we prepare the ingredients - we cut the vegetables into small pieces: onions, leeks, carrots, celery. We pass the garlic through the press, drain the lentils and wash it in cold water, in 2-3 waters.

In a large saucepan, heat the olive oil. Heat the onion and garlic until the onion becomes glassy. Add carrots, leeks, celery. Calm for 1-2 minutes.

Meanwhile, clean the mushrooms and cut them into cubes. We put them over vegetables. We heat them for 2-3 minutes.

Extinguish everything with wine, leave on the fire for 1-2 minutes on high heat.

Add the lentils and tomato sauce. Mix very well, season to taste with salt, pepper and herbs. We also add 200ml of water.

Let the lentil stew boil over medium to low heat, with a lid, for 30 minutes or until the vegetables are cooked.

May you have the best lentil stew!

Do you want to prepare the recipe? Buy the products!

Buckwheat seeds

Fine iodized sea salt

Transylvanian vegetable mixture

Cold pressed sunflower oil

How to prepare the recipe Buckwheat stew

  • Buckwheat is washed well in several waters, until the water remains clean and left to hydrate for 2-3 hours in a cup of water.
  • In a bowl put the finely chopped onion, thyme, the 3 tablespoons of oil and cook with a little water for 10 minutes.
  • Over the onion hardened with thyme, add the buckwheat and the rest of the water and then let it simmer for about 20 minutes.
  • The tomatoes are scalded and peeled, then finely chopped, removing any stronger parts in the middle. If you take care to choose ripe tomatoes well and naturally, you will not have this problem of the hard core.
  • Add in the stew on the fire the resulting tomato pulp, the mixture of Transylvanian vegetables, salt to taste and leave for another 10 minutes, also over low heat.
  • Buckwheat stew is served hot, plain or with sauteed vegetables.

Remarks Buckwheat stew recipe

  • Normally, buckwheat should be left to soak for a long time to soak in water, but since you will be boiling it, this is no longer necessary.
  • The same recipe can be prepared with raw buckwheat, not only with ripe berries.
  • During cooking and while it is very hot, do not chew in stew or chew very easily, because otherwise the buckwheat grains will turn into porridge and it is a pity, because they have a very pleasant consistency. In fact, this is one of the reasons why it is not cooked over high heat.

Did you know that?

  • Many people consider buckwheat a cereal, but is it really a species of flowering plant, related to rhubarb, sorrel, stevia created and pear?
  • Due to its vague taste, which brings vaguely with that of walnut, but not very strong, can buckwheat be part of both salty and sweet dishes?
  • Buckwheat does not contain gluten so it is recommended for people suffering from celiac disease?
  • One of the great benefits of buckwheat to the human body is its content rich in powerful antioxidants, vitamins B1, B2, B3 and B6, as well as iron, potassium and zinc?
  • Can buckwheat be introduced into your child's diet from the age of 8 months?
  • Is there a famous buckwheat diet, kept by some of the local celebrities, which promises to lose up to 10 kilograms?
  • 100 grams of buckwheat have only 154 calories?
  • Is Russia currently the largest buckwheat grower and exporter in the world?

Buckwheat boiled in milk, sweetened with honey and flavored with cinnamon, known as Kashi , is a traditional breakfast in the Slavic space?

4.5 Based on 92 Review (s)

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& # 8220During boiling and while it is very hot, do not chew in the stew or chew very easily, because otherwise the buckwheat grains will turn into porridge and it is a pity, because they have a very pleasant consistency. In fact, this is one of the reasons why it is not cooked over high heat. & # 8221
The right word is to mix & # 8230 chewing is something else entirely.

The use of the verb “to chew” in this context is, according to the norms of the Romanian language in force, perfectly correct. It is true, the semantic evolution of this verb "chew" is basically related to a linguistic phenomenon called truncation, hence the confusion of many people, who thus tend to correct even non-existent mistakes. This is another linguistic phenomenon and is called hypercorrectness, according to the late prof. Univ. Dr. Theodor Hristea. Through such hypercorrectness, the word "chimpanzee", for example, entered DEX and DLRL, in the form known today.

Thank you for visiting and we look forward to seeing you at any time with impressions on our recipes.

The ratio is 2 to 1. 2 cups of water and 1 cup of buckwheat.

I made it according to your recipe and it's not ok, it's like a soup. Stop misinforming amateurs.

2 to 1.
By no means 5 to 1.

This recipe can be adapted by everyone, depending on how much liquid they want to get the stew and depending on the type of buckwheat used.

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  • 1 kg peas (2 jars of canned peas)
  • 2 red onions
  • 5-6 tomatoes
  • 3 carrots
  • 3 potatoes
  • 3 peppers
  • 400 g pork
  • 2 sausages
  • 50 ml oil
  • salt pepper
  • fresh thyme

Peel a squash, grate it and squeeze the juice. The pork muscle is cut into cubes, the sausages are cut into rounds and then they are all hardened together with onions and peppers enough to change their color. After browning, add diced potatoes and carrots, peas and warm water. Let it boil for a few minutes, during which time we clean the tomatoes and cut them as small as we can. Pour the whole mixture into a tray, season with salt, pepper and thyme, then bake for about 30 minutes for both meat and vegetables to penetrate well.

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