Ingredients
For 5 servings:- potatoes - 200 g
- carrots - 150 g
- fresh cabbage - 200 g
- celery root - 50 g
- onion - 100 g
- green pepper - 150 g
- pot preserve - 200 g
- canned peas - 150 g
- canned green beans - 150 g
- parsley root - 100 g
- oil - 100 ml
- tomato paste - 50 ml
- tomato broth - 125 g
- white wine - 50 ml
- sweet paprika - 2 g
- parsley - 1 bunch
- salt and pepper to taste
Preparation
For pot of vegetables with white wine potatoes, carrots, celery and parsley root, clean, wash, cut into cubes. Onions are cleaned, washed, cut into small pieces. Pepper seeds and spine are clean, wash, cut squares.
Cabbage leaf and spine clean, wash, cut higher. Canned green peas and beans flowing liquid is passed through cold water. Wash parsley are finely cut. Tomato paste diluted in 50 ml water. Stew the onion in oil with water. in order of time boil, stew vegetables: carrots, celery, parsley root. Add potatoes, bell pepper, cabbage and leave still smoldering.
Add the necessary water and continue cooking braised. When potatoes are cooked, add tomato paste, canned vegetables (peas, pot, green beans), paprika, wine, salt, pepper and mix. Above the broth and add the tomatoes and vegetable pot is inserted in the oven about 10-12 minutes for browning.
Vegetable pot with white wine is served warm or cold with parsley on top.
