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Waja is "almost uzbek"
1 serving
Finely chop potatoes, radish, carrots and parsley. Boil the vegetables in the broth for 4 minutes. Introduce the pepper, cut into rings and cabbage, cut into straws, into the pan. Cook over low heat. Cabbage should stay with the "crust, " but cook the potatoes completely. Set the pan on the edge of the stove and season with finely chopped tomatoes along with the crushed garlic. Combine all this with boiled noodles. Noodles should always be boiled just before eating.
Finely chop potatoes, radish, carrots and parsley. Boil the vegetables in the broth for 4 minutes. Introduce the pepper, cut into rings and cabbage, cut into straws, into the pan. Cook over low heat. Cabbage should stay with the "crust, " but cook the potatoes completely. Set the pan on the edge of the stove and season with finely chopped tomatoes along with the crushed garlic. Combine all this with boiled noodles. Noodles should always be boiled just before eating.
potatoes - 300 g, radish to taste, tomatoes - 200 g, carrots - 1 pc., parsley root - 1 pc., bell pepper - 1 pc., white cabbage - 300 g, garlic - 1 head, spices to taste, broth - 1 cup, noodles to taste
