Vegetable stew

Vegetable stew is particularly useful in the season of fresh vegetables. But you can also use frozen.

Ingredients:

Potatoes 500g
cabbage 350 g
carrots 200g
green peas 100g
200 g turnips
cauliflower 350 g
parsley 50 g
50 g parsley root
300 g zucchini
Onions 250g
20 g of tomato juice

How to cook vegetable stew:

Potatoes and squash peeled, cut into cubes, carrot sticks, cabbage checkered, turnip cubes, parsley roots pieces 2-3 cm long. Cauliflower separated into florets, chopped onions, peas extirpate from the pods.

Potatoes, zucchini, carrots and onions are fried separately. Cabbage, peas, turnips and parsley roots are not fried.

In a saucepan put the cabbage first. After 10 minutes, peas, cauliflower and turnips. After a further 10 minutes - all other vegetables. Stew until until they become soft. At the end of quenching add a tablespoon of tomato juice and a bunch of parsley leaves.

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