How to make
The cleaned onion, garlic, celery and half of the green pepper are ground in a blender. The remaining half of the green pepper, along with the red one, are cut into pieces.
The oil is heated and all the vegetables prepared so far are fried in it.
When the pieces of peppers soften visibly, add the tomato paste, paprika and salt. Stir for a minute and add the green chard leaves - chopped or roughly torn.
As soon as the volume of the green leafy vegetable decreases and becomes darker in color, the broth is also poured in.
While the broth is boiling, peel and roughly chop the potatoes. They are added to the dish along with the peppercorns. The stew is boiled until the potatoes are ready - about 25 minutes with the lid on. If necessary, add broth or water.
If desired, the stew is thickened with a little flour dissolved in water and boiled for another 4-5 minutes.
The vegan stew is served hot with nice village-style bread and a glass of wine.
The vegan potato stew with swiss chard is very tasty.
