I love this dish very much-it's rich, delicious, and flavorful. In the season, I cook it from fresh vegetables, and in the winter I use a frozen mixture.
Meanwhile, slice the sweet pepper (I cut it in half rings).
Add it to the onion and fry it all together for another minute.
Cut the tomatoes (you can first remove the skin from them).
Add the tomatoes to the onion and pepper, season with salt and pepper and fry for a few more minutes, until the vegetables soften.
If the tomatoes are sour, you can add a little sugar for a more balanced taste.
Cut the meat into small pieces, put them in a saucepan with a thick bottom and lightly stew in its own juice (or fry in a small amount of oil).
Season the meat with salt and pepper, you can add dry herbs and spices to taste.
Peel the potatoes and cut them into small pieces.
Put it on top of the meat and add salt.
Put the fried vegetables on top of the potatoes.
Pour in water, up to half the pan or more, it depends on how thick the dish you need.
Bring to a boil, reduce the heat to low and simmer for 60-80 minutes.
Then mix the contents of the pan, taste for salt.
Chop the garlic and chop the herbs.
This time I used parsley and dill, but I prefer coriander and a little Basil.
Add the herbs and garlic, stir, let simmer for 30 seconds and remove the pan from the heat.
It is advisable to let the dish infuse for 20 minutes, then serve.
