Ingredients
300 g okra
1 green pepper
1 red pepper
1 carrot
1 onion
3 tbsp sunflower oil
parsley
dill
salt
root of horseradish
vinegar
Method
In 1.5 l water put the chopped onion, carrot and okra. Put it on the stove to boil and after carrots soften, add the sliced julienne peppers. Add salt to taste, add the oil and cook the vegetables until ready. The broth is served sprinkled with finely chopped parsley and dill. Serve with vinegar, which is the root grated horseradish.
Containers:
Difficulty
Average
Tested
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