Dried carrots

Dried carrots <br>SUN FOODS®

The southern Tavria sun, steppes of the Middle Dnieper saturate this vegetable with the unsurpassed flavor and aroma.

juicy, sweet flavor with the special aroma.

Dried carrots <br>SUN FOODS®
Carrot may be called a queen amongst the vegetables for its benefits and wide use throughout the world. This bright sunny vegetable leads among all the vegetables.

Dried carrots <br>SUN FOODS®

Dry with with low, delicate temperatures, leave the flavor, color and aroma, no taste boosters, no aromatizers, no preservatives, no artificial colourants. Carrot is used in all sorts of dishes: salads, vinaigrettes, sauces, side dishes, marinades, seasonings, widely used in the manufacture of fish, vegetable, meat preservation.

The content of vitamins, micronutrients in carrots is just great. It contains beta-carotene, which is a precursor of the vitamin A. By a content of iron, manganese, cobalt, nickel, iodine carrot holds one of the top positions. Carrot juice has a choleretic, anti-inflammatory, anti-sclerotic effect. By eating carrots you get rid of exhaustion, improve your appetite, a complexion, clarity of vision, strengthen hair and nails, improve resistance of the body.

Dishes with dried carrots

Tips from the Chef Vyacheslav
Tips from the Chef Vyacheslav

The precious powder is indispensable for many types of sausages such as chorizo, lomo (tenderloin), loin. It adds absolutely impeccable credibility taste for paella, in American cuisine as a condiment for barbecue pork, beef, lamb stews, kebabs and even spicy eggs!

Paprika is a good addition to the barbecue, it goes well with meat, poultry, vegetables, cheese, eggs, fish, seafood. Add paprika as the main spice to the goulash, soups, sauces, salads, eggs, rice, and ground meat. Paprika much better gives its flavor and color in hot fatty environment so better to dilute the required amount of paprika in the hot oil, and even better in the melted fat and a ready-made blend add to the main dish just until cooked. And in any case add paprika to almost cooked dish.

Cooking a hot meat dish - classic goulash (gulyas) and its version of Hungarian origin, thick meat goulash with potatoes - "Bogracs in Zakarpattya", you may still cook "Perkolt", "Tokani" or delicious "Paprikash" or fish soup "Halasle" .

Bogracs gulyas (goulash) in Zakarpatsky Recipe from SUN FOODS ®

Bogracs gulyas (goulash) in Zakarpatsky

Beef stew, spicy hot food from the fire, both the first and the second dish, one of the most popular and the favorite dishes of Zakarpattya folk cuisine. ''Shepherd's food" traditionally cooked over an open fire in a special pot - "Bogracs".
The recipe has an unthinkable number of options, but each recipe of Bogracs, and almost like all other Zakarpattya and Hungarian dishes, a must ingredient is paprika, which gives the dish a piquant flavor.


Veal 1кg
Bacon 150-200 g
Onions "Aroma" 30-40 g
Paprika "La Borepa" powder 3 tablespoon
Potatoes 500-600 g
Paprika "La Borepa 1" pieces 1 mm 20-30 g
Dried tomatoes "La Salento" 15 g
Carrot 2 pieces small
Parsley greens "Exclusive"


 In the pot heated on the fire put the chopped bacon, melt the bacon and add the large size chopped carrot sticks, lightly fry, add onion "Aroma" and paprika powder "La Borepa".

Be careful - onions shouldn’t get burnt and paprika should get all the fat, so you need to intensively stir a meal with a wooden spoon.

Add meat to the pot, cut into portions measuring approximately 2 cm, crushed garlic, cumin, everything stir well, add a little water or bone broth as needed. Do not add a lot of liquid, the meat should stew.

To the meat which is almost done, and all the liquid need to evaporate, there is only oil, add the diced potatoes.

At the end of cooking put salt, add pepper "La Borepa 1", dried tomatoes "La Salento", parsley greens "Exclusive" that will significantly increase the aroma and taste of our "Bogracs".

Outdoors, in clean air, near the fire place, with a family or sincere friends , Ministry of Health does not prohibit combine a healthy diet with a good dry wine.

And get a bit of tasty Ukraine
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