Vegetarian Pepper Stew

Ingredients

• 2 onions
• 2 bunches vegetable stock greens
• 500 g tomatoes
• 1 tsp cumin
• 2 tbsp sweet paprika powder
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 kg small firm potatoes
• 1 bunch chives
• 75 g fresh horseradish
• Salt
• ground black pepper

Instructions

1. 1.

   Peel and dice the onions. Clean, wash, and cut the vegetable stock greens into large cubes. Remove stems from the tomatoes, wash them, and dice as well. Combine the greens with the tomatoes, cumin, and paprika in a pot with about 2 liters of water and simmer for 90 minutes over low heat. Wash the bell peppers, quarter them, remove seeds, and place on a baking sheet. The open side should lie flat on the tray. Grill the peppers for about 7 minutes until bubbles appear, then cover with a damp cloth for 10 minutes. Afterward, peel off the skins and cut the peppers into pieces. Peel, wash, and cube the potatoes, placing them in a pot of cold water. Measure out 750 ml of broth, strain it, and cook the potatoes in it for about 20 minutes until tender. Add the pepper pieces after 10 minutes of cooking. Wash, drain, and finely chop the chives. Peel, wash, and grate the horseradish. Mix the chives into the potatoes and peppers, then serve the vegetarian pepper stew sprinkled with horseradish.