Vegetable salad in the Carpathian

potato

sweet pepper

tomatoes

carrot

onion

parsley root

Figure / pearl barley

oil

salt

Peel the potatoes, cut into slices, fry in butter until tender.

Carrots, onions and parsley cut into cubes, fry gently in butter, at the end add chopped tomatoes and peppers.

Apart from pearl barley or rice boiled crumbly mess.

Stir the vegetables with potatoes and porridge, add a little broth until tender and all put out, serve salad in the Carpathian hot.