Stew of pumpkin with vegetables
Peel carrots, pumpkin, onions and potatoes cut into cubes and fry separately in oil. Put everything in a wide saucepan, add salt, pepper, bay leaf, pour tomato juice, put out for 25 minutes. Then put the canned vegetables – peas, bean pods, can be peeled, cut and lightly fried in vegetable fat eggplant.Sprinkle finely chopped garlic, parsley, and before the end of cooking put the sliced tomatoes.
500 g of pumpkin, 300 g of potatoes, 200 g of carrots, 100 g of onions, 150 g of oil, 1 can of tomato juice, salt, pepper, bay leaves, 1 eggplant, 100 g of string beans, 100 g of green peas, 3 tomatoes, 2 slices garlic, parsley.