Many people consider stewed potatoes, which they once tried in Soviet canteens, to be ideal.
Despite the simplicity of the ingredients used, the dish always turned out excellent and of high quality.
It won't be difficult to prepare the same dish yourself, says chef Yulia Arkhipova , an expert on culinary issues for the online publication BelNovosti.
What products will come in handy?
- 500-600 grams of red meat;
- a kilogram of potatoes;
- a large onion;
- medium-sized carrots;
- a small spoon of natural tomato paste;
- a tablespoon of flour;
- two bay leaves;
- salt and pepper to taste.
How to cook a classic Soviet dish
First, fry the chopped carrots and onions. Then add the chopped meat. Wait until the crust sets.
But try to be careful not to overcook the meat.
Then reduce the heat a little, use a lid and wait for fifteen minutes. Next you will need to pour in water so that the meat "hides" in it.
Wait for half an hour and add the potatoes. Add water again so that the potatoes are completely immersed in it. Add tomato paste, bay leaf, salt and spices.
All that remains is to wait for the potatoes to be ready. Then take the flour and broth, bring to a homogeneous state. Add to the remaining ingredients and turn off the heat.
Earlier we talked about how to make onion salad .
Expert: Julia Arkhipova
