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- 3 onions
- 4 – 5 potatoes
- 1 parsley root
- salt to taste,
- 1 teaspoon black pepper
- 1 teaspoon tomato paste
- 1 tablespoon flour
- 1 cup sunflower oil
- 2 carrots
- 1 small piece celery
- Drop the finely chopped onions, the sliced potatoes and carrots, the celery cut in cubicles and parsley root into 0.5 litres of boiling water.
- Put the salt, the tomato paste (with a dash of warm water) and the flour (first baked in a dry pan with a splash of lukewarm water).
- Add the oil, stir the mixture, put the lid and stew at a low temperature until the water boils away.
- Serve with black pepper.