Chop the onion.

Crush and finely chop the garlic.

Grate the carrots using the small side of a grater.

Peel, wash, and cube the potatoes.

Heat 3–4 tablespoons of oil in a large pan.

Add:

• Onion

• Garlic

• Bay leaves

Pour in a small amount of water.

Cook over medium heat until the onion softens and changes color.

Stir in the grated carrot.

Cook for a few minutes until slightly softened and fragrant.

Add the cubed potatoes to the pan.

Mix well with the sautéed vegetables.

Sprinkle with salt.

Pour in cold water, just enough to cover the potatoes.

If you prefer a more liquid stew, add a little more water.

Cover with a lid.

Let simmer over medium heat until the potatoes are fully cooked and tender.

Toward the end, stir in 1 tablespoon of tomato paste.

Let it cook for a few more minutes so the flavors combine.

Remove the bay leaves before serving.

Serve hot with:

• Pickled cabbage

• Pickled cucumbers

• Or a fresh salad