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Ragout

Stew always has an attractive aroma and taste thanks to the combination of fresh, juicy vegetables. France is considered the birthplace of the classic recipe, and the name means "exciting appetite" in translation.There are analogues in any cuisine in the world - for example, Hungarian goulash or German Eintopf. In Russia, it is customary to cook it in several ways. The first is that the meat is fried separately from everything else, then the products are combined, brought to full readiness. This option is classic. The second is that all components are prepared at the same time. Stew recipes are diverse, in many cases - this is "porridge from an ax, " in which experienced hostesses mix vegetables that are at hand. The meat is predominantly chicken, beef or pork. Vegetables are added in equal quantities - these can be eggplant, courgette, potatoes, tomatoes, carrots.

The five most commonly used ingredients in recipes are:

Product	Calories kcal in 100g	Proteins g in 100 g	Fats g in 100g	Carbohydrates g in 100g
Carrots	33	1. 3	0. 1	6. 9
Tomatoes	23	1. 1	0. 2	3. 8
Onions	41	1. 4	0	10. 4
Bell pepper	27	1. 3	0	5. 7
Potato	80	2	0. 4	1 8. 1

Traditionally, legumes are necessarily present in it - beans or chickpeas. Spices take the simplest - black pepper, bay leaf, herbs. The consistency of the treat depends on the personal preference of the cook - it can be a thick soup or side dish with gravy. When cooking, it is important to take into account that the components should not lose shape and turn into mashed potatoes. This dish can not only be fried or stewed, but also baked. The necessary products need to be laid out in this case in layers. When served, it's great for pasta or potatoes.