Hungarian vegetable stew
2 celery stalks
2 green peppers
3 tbsp vegetable oil
1 tsp pepper
1 pound potatoes
1 cup water
1-2 cloves garlic
1 tbsp salt
1 pound canned tomatoes
Peel and slice the onions and celery stalks, Wash and slice the green peppers.
In a large pot heat the oil on a medium heat, strir in the pepper. Add the vegetables and fry for 2 minutes, until translucent.
Peel the potatoes and cut into bite-size pieces. Pour the water to the pot and add the potatoes. Cover and cook for 20-30 minutes, until tender.
Add mined garlic and salt. Add canned tomatoes, slicing tomatoes if needed. Bring to boil and serve immediately.
Photo courtesy of Marylin Acosta via Flickr