Spanish cauldron
Spanish cauldron - a dish of a large variety of vegetables with the addition of a small amount of meat. It can be served as an independent dish and with a side dish.
Ingredients
Servings 4- 300 g minced meat
- 1 red bell pepper
- 3 large tomatoes, peeled
- 1 medium leek
- 5 medium mushrooms
- 1/2 medium fork cauliflower
- 2 medium carrots
- 800 g tin of skinned tomatoes in sob. juice
- 4 dried tomatoes
- 2 tbsp. l. starch (for meatballs)
- spices
- 1 small onion
- 2 tbsp. l. breadcrumbs
- 6 garlic cloves
- 3-4 st. l. canned corn
- 3 Art. l. olive oil
- a few sprigs of thyme
Cooking
Step 1
Meatballs: mix minced meat with 3 cloves of crushed garlic and grated onion. Add crackers, seasonings, salt, form balls (about 10-11 pieces), moisten the surface lightly with water, roll in starch. Steam meatballs for about 10 minutes. The starch seals the surface and prevents the meatballs from falling apart. Cool down.
Step 2
Prepare the sauce: fry the leek, cut into half rings, in olive oil, add the remaining crushed garlic, cauliflower disassembled into small inflorescences, pepper strips, sun-dried tomatoes, diced fresh tomatoes and fresh mushrooms cut into plates. Fry everything for about 10 minutes.
Step 3
Then add canned chopped tomatoes, chopped or coarsely grated carrots. Try the stew for salt-seasoning. Whether to add tomato juice from a jar - decide for yourself, looking at the consistency of the stew. It shouldn't be too liquid, but it shouldn't be dry either. I added half of the juice in the jar.
Step 4
Put the meatballs in a saucepan with vegetable sauce, carefully sinking them deep into, and cook everything for about 15 minutes. At the end add thyme. Serve with rice or eat without a side dish.