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;
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;
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;
Boil barley porridge until cooked and serve with stew and herbs.
Ingredients
Directions
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;
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;
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;
Boil barley porridge until cooked and serve with stew and herbs.