Asparagus kvassola with meat and wine sauce


0.5 kg of chicken meat (fleeces),

400 grams of asparagus brine,

2 carrots,

2 cherry tomatoes,

2 bell peppers,

1 bell pepper,

3 corms,

1 tbsp. tomato paste,

1 tbsp. sauce,

1 tbsp. sherry wine,

1 tbsp. starch,

1 tsp. zucur,

3-4 tbsp. oil,

pepper, salt by taste.


Method of cooking:

Rinse, peel and coarsely chop the vegetables. Remove the crusts from the asparagus brine and immerse it in boiling water for 2-3 minutes.

Peel the vegetables, dip them in the olive oil on a hot griddle and place on a plate. Sauté the vegetables in the same olive oil for 5 hwy: zibulka, carrots, bell peppers.

Prepare the sauce. Mix the soy sauce, tomato paste, browned chaparral, wine, starch, zucor, salt, pepper and a splash of water.

Place the meat, tomatoes, asparagus vinegar and greased vegetables in a saucepan. Pour the sauce over the vegetables and braise for 15-20 minutes.


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