How to cook
Cut the carrots into quarters and the celery into small cubes and blend the onion in a blender into a fine mixture. Peel the potatoes and put them in water until it is time to add them to the dish.
Heat the oil and stew the carrots, peppers and celery in it with a little salt until they soften and then add the pureed onion. Stir for about 3-4 minutes over medium heat, so that the water released by the vegetables can evaporate and add the tomato concentrate and cider.
Stir briefly, in order for it to evaporate and add the paprika. After a few seconds, add the well cleaned and washed drumsticks and pour enough water to cover the products.
Boil for 20 minutes and add the potatoes, cut into large pieces. Cook for another 20 minutes over medium to low heat, or until the meat and potatoes have completely softened and are ready.
Towards the end of boiling, season with more salt, crushed hot pepper, add the powdered vegetables and a little flour mixed with water and before pouring that into the stew, add a ladle of broth to equalize the temperatures.
Leave the stew to thicken and turn off the stove and leaving the pot on it for another 5-10 minutes. Serve the stew hot with sprinkled with freshly chopped parsley.
Enjoy your meal!