Description
The recipe for this SOTE I read 10 years ago in a magazine and since then, only the carcass and vegetables. In the fall, enjoying fresh vegetables. In the winter, as a reminder of summer, filled with rays of the sun. In early spring, is like a nostalgia for Sunny days. But when summer begins - I can't wait, when will the first ripe tomatoes in the country ;)
Ingredients
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Tomato
5 piece
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Onion
2 piece
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Carrots
3 piece
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Pepper
3 piece
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Eggplant
1 piece
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Garlic
4 tooth
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Sugar
1 tsp
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Bay leaf
3 piece
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Vegetable oil
0.5 cup
Cooking
As You can tell from the ingredients, the quantity and composition of vegetables can be any, on Your taste. I have a combination of products usually is (sometimes it's not the eggplant, if they can't buy)
Vegetables cut into rings of approximately the same thickness, carrots grate on a coarse grater, onion cut into thin plates.
In the cauldron vegetables are put in layers (each layer slightly prisypaya salt and pepper) - potatoes - onions - carrots - peppers - eggplant - peppers - carrots - onions - tomatoes. Sprinkle with sugar, lay a Bay leaf and garlic. Pour vegetable oil.
To close the cauldron lid. After boiling, reduce to low heat and simmer under the lid for 40 minutes. After cooking, I usually Bay leaf and plates of garlic removed. Bon appetit :)
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