Ribs in a cauldron with vegetables

Ribs in a cauldron with vegetables - a very hearty and tasty dish. It is mainly prepared in summer or autumn, when nature generously endows us with a rich harvest. This dish is ideal for a picnic, as well as a hearty lunch or dinner.

Ingredients

• Pork (ribs) - 1.5 kilograms
• Carrots - 3 pieces (average)
• Tomato - 5-6 pieces (average)
• Onions - 3-4 pieces (average)
• Bulgarian pepper (red and green) - 3 pieces
• Potatoes - 10-12 pieces (average)
• A mixture of spices for meat - 2 tablespoons
• Dried basil - 1 teaspoon
• Black pepper peas
• Laurel leaf
• Salt
• Purified water

Directions

1. Take pork ribs and rinse thoroughly under cold running water from any kind of contamination. Then spread them on a cutting board, cut into portions, transfer to a deep bowl, sprinkle with salt and a mixture of spices for meat. After that, mix the ribs thoroughly with spices and leave in this state for 5 minutes.
2. Then put the pot on high heat and pour a couple of tablespoons of vegetable oil.
3. After 3 - 4 minutes, spread in hot oil ribs and fry until golden brown, stirring occasionally with a kitchen spatula.
4. After the ribs are browned, pour 100 ml of purified water into the pot, cover it with a lid and stew the pork for 12 - 15 minutes, while cooking the vegetables.
5. Peel onions, carrots and potatoes. In peppers, remove the stalks and gut them from seed. Then wash these vegetables with tomatoes under cold running water, dry them with paper kitchen towels, alternately spread on a cutting board and grind. The form of slicing these products is not essential, but it is desirable that the size of the pieces does not exceed 1.5 - 2 centimeters. Onions can be cut into half rings, rings or cubes. Carrots - rings or straws.
6. Potatoes - slices, cubes or cubes. Bulgarian pepper - straws or slices. Tomatoes - slices, halves or large cubes, it all depends on your desire. Arrange the prepared vegetables on separate plates, and put the potatoes in a deep bowl and fill with water, now it does not darken until use.
7. After 12 - 15 minutes, the water in the pot almost completely evaporates, and the ribs begin to fry in their own fat. Now, in order not to overdry the pork, add chopped onion to it and fry these ingredients for no more than 4 - 5 minutes until the vegetables are transparent.
8. Then we put bell peppers and carrots in a bowl, cook them together for another 3-4 minutes, stirring from time to time, and then put tomatoes and potatoes there. Pour all the ingredients of the dish with purified water so that it does not reach the upper level of the products by a couple of centimeters.
9. Next, season them with dried basil, bay leaf, black pepper peas and, if necessary, add a little salt and spices for meat. Cover the bowl with a lid, reduce the temperature of the plate to medium and stew the ribs with vegetables for 40 - 50 minutes.
10. After that, remove the pot from the heat, put it on a cutting board, pre-laid on the table, and insist the dish under the lid for another 10 - 12 minutes. Then, with the help of a skimmer, spread the fragrant dish on plates and serve the ribs with vegetables to the table.
11. Ribs in a cauldron with vegetables are served hot. Before serving, each portion of this dish can be sprinkled with chopped dill, parsley, cilantro or basil. Bread and a light salad of fresh vegetables can be offered as a supplement to such a hearty meal. Delicious, simple and inexpensive!
13. Bon Appetit!