Preparation

Meat-based recipe HAM AND VEGETABLE STEW: add: 50 g barley, 120 g cooked chickpeas, 40 g sugar corn, 40 g carrots, 100 g cured meaty bacon, 3 tablespoons olive oil.
Directions: Cut bacon and carrots into cubes. Briefly fry bacon and carrots in olive oil, add barley, and continue frying 2 – 3 minutes. Add 1 L warm water and contents of packet. Bring to a boil and cook for 20 minutes, half-covered, stirring occasionally. Add chickpeas and corn and cook for 10 more minutes.

Vegetarian recipe GARDEN STEW add: 500 g different vegetables, 100 g potatoes, 3 tablespoons oil.
Directions: Lightly sauté vegetables in oil. Add 800 ml warm water and contents of packet. Bring to a boil and cook for 30 – 35 minutes, half-covered, stirring occasionally. If desired, add 2 tablespoons sour cream or 1 teaspoon vinegar to stew.

Ingredients

wheat flour, iodised salt (salt, potassium iodate), corn starch, dehydrated onion, sugar, sweet paprika, yeast extract, skimmed milk powder, palm oil, dehydrated tomato, dehydrated carrot, dehydrated garlic, dehydrated celery root, spices, parsley, colouring (paprika extract).
May contain traces of egg.

Storage: keep in a dry place at room temperature.
Shelf life: 15 months.
Packaging: 40 g.