50 g Peas(fresh or frozen)
½ Red onion
50 g Broccoli
100 g Zucchini
¼ Carrot
½ Tomatoes
2 g Chili pepper
1 tbsp Olive oil
Cilantro, parsley, dilltaste
Sea salt taste
Pepper mixturetaste
1
We cut the carrots in circles, about 1 cm thick. We sort the broccoli into inflorescences. Zucchini cut lengthwise into 4 parts, and then into pieces 2 cm long. Defrost the peas as necessary, cut the onion into thin half rings. We clean the chili peppers from seeds and finely chop. Blanch tomatoes;
2
In a pan or pan with a thick bottom, heat the oil, add spices, mix. We spread vegetables that take longer to prepare: carrots and onions;
3
Add some water, cover and simmer for 10 Minutes over low heat. Add the remaining vegetables, mix and simmer another 10 - 15 Minutes. If necessary, add a little water. Vegetables should be soft, but not boiled. Salt and pepper to taste;
4
Boil barley porridge until cooked and serve with stew and herbs.
CategoryMain Cource, PorridgeCuisineMediterranean, UkrainianCooking MethodBoiling, SimmeringDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
50 g Peas(fresh or frozen)
½ Red onion
50 g Broccoli
100 g Zucchini
¼ Carrot
½ Tomatoes
2 g Chili pepper
1 tbsp Olive oil
Cilantro, parsley, dilltaste
Sea salt taste
Pepper mixturetaste