Once overseas tuber potato potatoes have long become a national favorite. It is boiled, fried, baked, stewed with meat and vegetables. All cooking methods cannot be calculated..

It is worth remembering that this is a very high-calorie product and you need to use it in moderation. Much depends on the method of cooking. The most high-calorie – fried potatoes, and diet – boiled.

We will try to stick to the golden mean and will prepare several dishes of different calories from stewed potatoes.

Step-by-step recipe
how приготовить тушеную картошку с мясом в кастрюле
Ingredients amount
potato 8-10 medium
pork pulp 300-350 grams
onions 1-3 heads
carrots 1-2 average
laurel 4-5 leaves
allspice 5-7 peas
green dill bundle
vegetable oil 50 milliliters
sea ​​salt taste
Time for preparing: 60 minutes Calories per 100 grams: 96 Kcal

Stewed potatoes with meat in a pan is prepared as follows:

  1. Pork boneless (tenderloin, ham, goulash from the shoulder), rinse well in cool running water. Lay on the bottom and cut with a sharp knife into small pieces;
  2. Pour several spoons of vegetable oil into the pan and put it on the fire. When it warms up, send the meat to fry; fry мясо
  3. Peel the bulbs and carrots, cut the heads into half rings, and the carrot into strips;
  4. Pour the vegetables to, lightly stuck in an appetizing blush, the meat and fry together until golden brown;
  5. Peel the potato tubers with a peeler, cut out the eyes, areas tainted by pests or diseases (if any). Cut each tuber into several pieces;
  6. Throw peas in a saucepan, bay leaves, a pinch of salt, lay out the washed and chopped potatoes and cover with water so that the main ingredient of the dish is covered; to clear картофель
  7. Separate the lower part from the bunch of dill with the stems. Finely chop them and send in a saucepan. Cover the dish with a lid and simmer until the potatoes are ready; add специи
  8. Crush the rest of the greens, arrange the stewed potatoes with slices of meat in plates and sprinkle with dill.

Stewed potatoes with chicken meat and vegetables in a pan

Ingredients:

  • 1.2 kg of potatoes;
  • 5-6 small chicken thighs or shins;
  • 3-5 leek stalks;
  • 2 tomatoes;
  • 2 garlic cloves;
  • 150 grams of sour cream;
  • 50 milliliters of refined sunflower oil;
  • condiment Hmeli-suneli or spices for chicken;
  • bunch of parsley;
  • a couple pinches of sea salt.

The total time for cooking a half hour. Calorie: one stogrammovuyu portion will be 123 kcal.

Recipe step by step:

  1. Wash thighs (shins), better remove the skin (save if desired), salt, season with spices (Hops-suneli) and leave soaked in the aroma of spices in a deep enamel or ceramic utensil, covering with a film of weathering;
  2. Release the potatoes from the peel, cut into large slices, put in a saucepan and add cold water so that the tubers do not darken;
  3. Remove the peel of tomatoes (scald fleshy berries with boiling water and the foil will easily come off). Peel the garlic cloves. Rinse leek stalks and parsley;
  4. Fry spicy chicken thighs in a sunflower pan;
  5. Salt the potatoes and boil over low heat;
  6. Add fried chicken to boiling potatoes;
  7. Leek chop into thin rings and send after the meat;
  8. Let the thighs cook until ready;
  9. Make a blender of tomatoes and parsley puree, squeeze garlic into it, add sour cream and pour the sauce on your dish;
  10.  Then under the lid for 10-15 minutes and the dish is ready.

cupcakesCurd cake with raisins – delicious and tasty pastries that you will love for sure.

We offer you an interesting recipe for stuffed peppers with vegetables.

For dessert, we advise you to make chocolate sponge cake in the microwave – this is probably the fastest baking recipe.

How to stew potatoes with vegetables

You will need:

  • 1 kg of young small potatoes;
  • 2-3 bell peppers;
  • 2 onions;
  • 1 carrot;
  • 1 small zucchini milky ripeness;
  • 50 grams of butter;
  • fresh cilantro, parsley, dill;
  • sea ​​salt to taste.

Cooking time (excluding the preparation of vegetables) will be about 30-40 minutes. Caloric content: per 100 grams 70 kcal.

Recipe for steps:

  1. Rinse the potatoes, scrape the young tubers with a knife or remove the thin, supple skin by the hard side of the sponge for washing dishes;
  2. Peel the carrots and onions, cut the peduncle with seeds from the peppers, cut off the tips of the zucchini fruit. Rinse the herbs in a bowl;
  3. Fry onions in a skillet in butter (sliced ​​into a quarter of a ring), carrots chopped on a large grater, and chopped peppers;
  4. Cut the potatoes in half, and cut the zucchini into small cubes;
  5. At the bottom of the saucepan lay pasted vegetables, the next layer of potatoes, then zucchini. Salt each tier, add water so that the vegetables are covered, and simmer under a lid for about 20-30 minutes;
  6. Serve the ready dish with fresh herbs.

Culinary Tips

The time for stewing potatoes is determined not only by the size of the cut, but also by its variety. Keep in mind that with long-term heat treatment friable varieties will turn into puree.

Pre-soaking the cleaned tubers in cold water (from 15 minutes to several hours) will help reduce the amount of starch in potatoes, which is especially important for diabetics and allergies..

Enjoy your meal!