Recipe "Kashka vegetables":
- 3 medium potatoes
- 2 medium carrots
- 2 medium onions
- 5 medium strong pickles
- vegetable oil
- Salt and black pepper
- green onion supply
Number of servings
The complexity of cooking
Step by step recipe for cooking
Potatoes are a good wash brush, pour boiling water, bring to a boil, add salt and cook over medium heat until tender, about 25 minutes.
Pickles cut lengthwise into 2 halves. Slightly press the pulp and chop finely.
Onions clean, finely chop. In a skillet, heat the vegetable oil, put the onion and saute over medium heat until soft, 5 minutes.
Add cucumbers and cook all together on a low heat until soft cucumber, 10-15 minutes. Remove from heat, cool.
Carrot peel and finely chop. Fry in a separate frying pan in vegetable oil, stirring, over medium heat until golden brown, 10 minutes. Remove from heat, cool.
With the finished potatoes drain the water, air dry. Let the potatoes cool, peel and cut the flesh into small cubes.
Mix the carrots, cucumbers and onions and potatoes. Carefully chop everything together until smooth with a knife. Transverse, salt and mix well, if desired.
Put the porridge on a plate and sprinkle with finely chopped green onions.