Cooking time: 30 min


Classic or with vegetables bulgur TM "OLIMP" - 3 tb.sp.
Chicken bouillon - 4 l.
Potato - 2 pcs
Onion - 1 pcs
Tomatoes - 2 pcs
Carrot - 1 pcs
Green peas - ½ glass
Curry (for gourmets) - ½ tsp.
Vegetable oil - 2-3 tb.sp.
Dill - 1 bunch


Onion, carrots and potatoes cut into cubes. Tomatoes fill with boiled water, leave for 30 seconds and peel. In a saucepan fry onions with vegetable oil until it became transparent, add carrots and curry. When the carrot will change the color, add potatoes and constantly stirring cook for 2 more minutes. After 10-15 minutes add peas, tomatoes, bulgur and salt. A few minutes before the end of cooking, add finely chopped dill. Bon Appetit!