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Ingredients Edit

Directions Edit

  1. Drop the finely chopped onions, the sliced potatoes and carrots, the celery cut in cubicles and parsley root into 0.5 litres of boiling water.
  2. Put the salt, the tomato paste (with a dash of warm water) and the flour (first baked in a dry pan with a splash of lukewarm water).
  3. Add the oil, stir the mixture, put the lid and stew at a low temperature until the water boils away.
  4. Serve with black pepper.
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