Food
In a dish: 2034 Kcal
For one portion: 339 Kcal
Cooking time: 60 min.
Servings: 6
Products: 4 young carrots, stalked celery 1 stalk, olive oil 3 tbsp. L., cabbage 0.5 kg (better young), garlic 1 large clove, sweet pepper 2 red, tomato 2 large, cilantro bunch, salt to taste, onion 1 onion, any bread 6 pieces, garlic 1 clove, tomato 1 ripe
Wash carrots and celery, peeled, finely chopped. In a saucepan, where the chowder will cook, heat 1 tbsp. l olive oil and fry carrots and celery in it, 10 min.
Cabbage nashinkovat. Garlic peel, chop. Add the cabbage and garlic to the pan with vegetables. Season with salt. Reduce heat to low and simmer, stirring, 10 min. If necessary, pour in some water.
Sweet peppers and tomatoes washed. Peppers cut into 4 parts, remove the core. Tomatoes make a cross-cut. Sprinkle the vegetables with the remaining olive oil and bake on the grill (or in the oven at 200 ° C), 10 min. With tomatoes and peppers, remove the skin, cut into pulp into cubes.
Onion peel, chop. Transfer to the pot to the stewed vegetables, mix, pour in 1 liter of water. Boil. Cook under the lid for 13 minutes.
Put tomatoes and peppers in a saucepan with the broth and immediately remove from heat. Cover and steep for 15 minutes.
Bread dry in the oven. Peel the garlic, cut the clove in half and grate the loaves. Tomato cut in half. Pulp tomato grind toast so that they are soaked in tomato juice. Vegetable stew served with fresh cilantro and croutons.