In spring, you especially want something warm and homely, but at the same time light. This stew is just what you need: it’s quick to prepare, satisfying, and you can eat it even during Lent. And the main thing is that after it you don’t feel heavy.
What you will need:
potatoes – 4 pcs.
carrots – 4 pcs.
onion – 1 head
fresh champignons – 250 g
tomatoes – 2 pcs.
vegetable oil – 2 tbsp. l.
salt, black pepper – to taste
fresh herbs – for serving
a pinch of dried thyme or rosemary
How to cook:
- Peel vegetables and mushrooms.
- Cut the onion into half rings, carrots and potatoes into large pieces, mushrooms into 4-6 pieces, tomatoes into cubes.
- Heat the oil in a high-sided frying pan. Fry the onion until golden brown.
- Add carrots, stir, then potatoes. Fry for 5-7 minutes, stirring.
- Cover with a lid, reduce heat, and let the vegetables simmer. Salt and pepper.
- When the potatoes are almost soft, add the mushrooms. Simmer for 5–7 minutes.
- At the very end, add the tomatoes and a pinch of thyme. Stir, cover and simmer for another 5 minutes.
- Serve hot, sprinkled with fresh herbs.
Bon appetit!
