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Ingredients
- 2 potatoes
- 3 spring onions
- 1 onion, dry
- 1 clove(s) of garlic
- 1 carrot
- 4 tablespoon(s) olive oil
- 1 tablespoon(s) tomato paste
- 50 g white wine
- 400 g canned tomatoes
- 1 vegetable bouillon cube
- 400 g water
- 1 level tablespoon(s) granulated sugar
- salt
- pepper
- 1/2 bunch dill
- 1/2 bunch parsley
- 1/2 bunch mint
- 500 g okra, frozen
To serve
- 1 tablespoon(s) olive oil
- 100 g feta cheese
- 50 g olives
- oregano
- bread
- pepper
Method
- Cut the potatoes in small cubes. Coarsely chop all of the onions. Finely chop the garlic and cut the carrot into crescents.
- Place a pot over high heat and add the olive oil.
- Add all of the vegetables and sauté for 4-5 minutes, until tender.
- Add the tomato paste and sauté. Deglaze the pot with wine and allow for it to evaporate.
- Add in the chopped tomatoes, stock, water, sugar, salt, pepper, the stems of the herbs, the okra, and then mix.
- Cover the pot with a lid, lower the heat to medium, and boil for 30 minutes.
- Remove from the heat, add the remaining herbs coarsely chopped, and mix.
- Serve with olive oil, olives, oregano, bread, and pepper.
Recipe by akis petretzikis and creation by me
