Sauce is cooked in the form of a potage with a large number of potatoes. Pork sauce turns out dense, rich and very nourishing. Instead of pork it is possible to use beef or chicken.
Ingredients:
- 6 kg of pork;
- 5 average tubers of potatoes;
- Onions;
- 2 small carrots;
- Paprika;
- 1 tablespoons of tomato paste;
- Sunflower oil;
- Salt, spices;
- Bay leaf;
- Garlic;
Preparation:
- Pork needs to be washed out in water and to cut small pieces. In a pan we put the cut meat pieces. From above we pour water, about 4 liters. Liquid has to be covered half.
- The pan should be put on small fire. As broth will begin to boil, it is necessary to scum.
- Meanwhile it is necessary to cut potatoes. Pieces of potatoes have to turn out large that in the course of cooking they weren't dissolved and didn't spoil sauce. After addition of potatoes, broth has to cover it on couple of centimeters. Then the dish can be salted to taste.
- Carrots should be cut straws. It is necessary to cut, but not to grate to give to sauce brightness and beauty. Also we cut onions and paprika straws. It is possible to cut in cubes as it is pleasant to whom.
- The cut vegetables need to be fried in a frying pan by means of vegetable oil. When vegetables a little grab, we add tomato paste and we continue to fry.
- Then we spread fried vegetables in a pan with meat and potatoes. At this moment it is necessary to taste broth if something is missing, it is possible to pepper, salt and add some spice. After boiling fire needs to be lowered. It is necessary that potatoes didn't boil soft.
- When potatoes cook, it is necessary to add bay leaf and the crushed greens. At will it is possible to add the squeezed-out garlic. Broth has to be boiled thoroughly 5 more minutes, then switch off it.
- Potato sauce is ready, but it has to infuse to absorb itself(himself) all aromas of spices. Then it can be spread out on plates and to give to a table.