2 handfuls of shallots (= shallots, i.e. shallots)
2 to 3 potatoes
2 tablespoons of tomato concentrate ( kunšerve )
Clean the shallot (it is cleaned in the same way as the capule ) and cut it into larger pieces, peel the potatoes and cut them into slices and put everything together in a pot (traditionally in bruncin ). Add salt, add kunserva mixed in a little water and poured with olive oil. Cook until the potatoes are soft. This simple dish made from shallots, which often grows as a wild plant, was usually prepared for dinner.
The project was co-financed by ERDF and IPA II funds of the European Union.
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