89 60 минут 6 порции
Our family is very fond of roast young vegetables. Tasty, juicy and satisfying! Help yourselves, please)
Ingredients for Hot "Young"
- Pork - 500 g
- Potatoes - 1 kg
- Onion - 1 piece
- Carrots - 1 piece
- Tomato - 1 piece
- Zucchini - 1 piece
- Garlic - 3 tooth.
- Vegetable oil - 2-3 tbsp
- Salt - 1.5 tsp.
- Black pepper - 0.5 tsp.
- Spices - 1-2 depot.
- Dill - 1 Puig.
Step by step instruction of cooking Hot "Young"
In a pan pour 1 tbsp oil and heat well. I put in the oil a clove of garlic, cut lengthwise, for flavor (and then just throw it). Quickly fry the meat over high heat until slightly brown and put in a saucepan with a thick bottom.
This step, for me, not too beautiful, but needed)To the pan which the meat was browned, pour 3/4 Cup water and bring to a boil. The French call this process beautiful phrase "to collect the juice")Sent this "broth" to the meat, cover with lid and put on the minimum fire.
While the meat is stewing, chop the onion and carrot into small cubes. Passeruem first the onion, then add carrots. Vegetables do not need to fry, just a little stew
Sent fries to the meat.
Tomato cut into 4 pieces (if large), cut in half if small. Zucchini cut into cubes of 1.5 by 1.5 cm, the potatoes in half, small potatoes can not be cut at all.
Grind tomato I suggest the following method-take chetvertinku (or half) of tomato for the skin and grate the pulp on a large grater.
In the end, the tomato remains in the plate, and the pelt you have in hand))
Send tomatoes to the meat, you can salt them a bit, that he would quickly let the juice. Bring to a boil.
Add potatoes, salt, pepper, add spices.
Once boil, diminish the heat to low, add the zucchini and chopped garlic.
When the potatoes will be ready (the readiness check with a thin knife, usually after 7-10 min after boiling), a sprinkling of finely chopped dill, cover it up and after 1 minute turn off.
Here are the products you will need. All the vegetables I picked up young, in addition to carrots-just not found ( (the Meat-I had the flesh (back), the piece was fat-the excess fat I simply cut off. All the vegetables are cleaned in advance.
The meat is cut into cubes, about 1.5 cm thick. A little pepper, add a little spice-on request. Because vegetables are young, then they are prepared quickly, if you cut the meat in thick chunks, until it reaches the ready, the vegetables will turn to mush.