Spanish cauldron

Name: Spanish cauldron
Total time: 30 min
Yield: 4
Ingredients: 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

Cookinero 4 November 2022

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.

How to cook Spanish cauldron

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.