Vegetable stew with cabbage and potatoes

Peel the potatoes, rinse and dry. Cut the tubers into small cubes or slices, if desired.

Wash the white cabbage and remove a few top sheets, which usually contain various defects. We cut it into thin strips. Lightly crush the chopped cabbage with your hands to soften the tough fibers.

Peel the onions and cut them into small pieces with a knife. We clean the carrots, wash and rub on a coarse grater.

In a frying pan, heat the vegetable oil in such an amount to completely cover the bottom with a layer of half a centimeter. We heat the oil to a very hot state, keep the temperature of the stove high. Put the potato cubes in the butter and fry them with constant stirring until a noticeable blush. Transfer the fried potatoes from the pan to a thick-walled saucepan or cauldron. Put the chopped bell pepper in the pan after the potatoes and also fry it for a couple of minutes, not forgetting to stir all the time to avoid burning. Then we spread the pepper to the potatoes. If necessary, add a little more oil to the pan and add cabbage for frying. We cook it for five to six minutes until a blush appears, after which we take it out of the pan and put it in a cauldron with other vegetables.

Add to the cauldron raw onions with carrots, tomato paste, water in the specified amount, salt and black pepper to taste. Mix everything together, cover with a lid and put on the stove. Simmer the stew for half an hour, until the potatoes are completely tender. Put the finished hot stew into portioned plates and sprinkle with chopped herbs.