How to make
Sauté the coarsely cut cubes of carrots and celery in butter or oil. After a short while, add the coarsely chopped onions, the cup of small onions and chopped cabbage. Add a little water when it sautés, to get steam. When the vegetables become softer, add the peas and sauté the dish until completely soft.
Add the boiled and sliced potatoes, and the bay leaf and tomatoes, cut it into slices. Finally, sprinkle it with salt, black pepper, paprika and parsley. Let the vegetables boil under a tightly closed lid.
Serve the dish with breadcrumbs fried in butter.
