Ingredients

Vegetables borsch
30 g Parsnip and parsley, fresh
30 g Carrots, fresh
70 g Green beans, fresh
50 g Pumpkin, fresh
50 g Tomatoes, fresh
5 ml Oil
2 g Bouillon granular
2 g Seasonings (herbs, black pepper)
Potato stew with meat and white cabbage
100 g Potatoes, fresh
30 g Onions, fresh
20 g Garlic, fresh
30 g Meat, fresh
100 g Tomatoes, fresh
5 ml Oil
100 g White cabbage, fresh
5 ml Vinegar
2 g Bouillon granular
2 g Seasonings (herbs, salt, pepper)
30 g Bread

Cooking Instructions

Vegetables borsch

In a large heavy saucepan, heat oil over medium heat. Fry chopped onion, carrot, parsnip and pumpkin, stirring often, until onion is soften. Add tomatoes, green beans, bouillon granular and water. Cover and cook until vegetables are tender. Stir in parsley, herbs, salt and pepper.

 

Potato stew with meat and white cabbage

In a large stockpot heat the oil and sauté the chopped onion and garlic until translucent. Stir in the sliced meat and fry until brown. Add sliced cabbage and cook until the cabbage just begins to wilt, stirring occasionally. Add the potatoes, tomatoes, water and bouillon granular and stir well, cover the pot, and simmer until most, but not all, of the liquid is absorbed. Season to taste with vinegar, salt and pepper, and serve warm with bread.

General information

Difficulty: 4 of 5

Nutritional information

537 kcal Energy
20,7 g Protein
422 mg Phos­phate
1,373 mg Sodium
1,950 mg Potassium
1 portion – calculated for a person of 70 kg