When the season for peas and new potatoes comes, this traditional food is ideal. It’s rustic and very tasty.
You can cook it for fast days without meat but it is very tasty with chicken or veal.
Ingredients are approximate, as quantity, each can adapt after the number of persons who will serve:
-a kg of peas
-700 grams veal
-6 larger potatoes
-a bundle of green onions
-a touch of dill
-a spoonful of tomato broth
The recipe is simple: fry 2 chopped onions, add meat cubes and cook until slightly brown (meat should be a little browned).
Add the new potatoes cut into cubes, mix well with meat and onions and leave them into pan for 2-3 minutes with the other ingredients.
Pour boiling water to cover meat and potatoes as well. Add salt and pepper to taste. Put boiled peas and beans, over meat and potatoes.
If needed, add more hot water (water should not exceed ingredients level because otherwise it will have too much sauce).
If you like the taste of garlic, you can add 1-2 cloves of ground garlic.
After about 10 minutes of cooking, add a spoonful of tomato broth and stir well. Leave for another 3-5 minutes and to boil.
Sprinkle chopped dill after you have turned of the heat and serve immediately.
Cabbage salad with dill is an ideal garnish for this seasonal food.