The Kitchen - Timbushca

7 cups water

1 tablespoon chopped scallions.

1/3 tablespoon chopped garlic

2 pound large potatoes

6 grams cabbage into pieces

1 tablespoon chopped cilantro

Salt and pepper to taste

1 sprig of parsley

Sauce:

1 ½ cup chopped green onions

1 ½ tablespoon butter

1 ½ ounce of peanut paste

¾ cup milk

2 hard-boiled eggs

salt and pepper to taste

Put a pan on medium heat, add water, rice and onion.

Add chopped garlic, salt, pepper and peeled potatoes

Add the chopped cabbage, coriander, parsley and simmer until potatoes are tender.

Heat the butter in a small saucepan for the sauce.

Let fry the onions in the pan and stir gently.

Add the peanuts and milk to the mix in the small saucepan.

Sprinkle salt and pepper to taste, and simmer until soft mass.

Chop the cooked eggs and add them to the sauce.

Remove pan from heat.

Serve.

Timbushca