1/3 c. olive oil
1 onion, diced
1 carrots, peeled and sliced
1 potato, peeled and cut into bite-size pieces
1 lb. peas (fresh or frozen)
3 T. chopped fresh dill
2 med tomatoes, grated, or 12 oz. canned crushed
1/2 t. fine sea salt
1/4 freshly ground black pepper
1/2 c. hot water
salt to taste.
Add olive oil to medium pot over med heat. Heat oil until it shimmers and add onions. Sauté 2 minutes. Add carrots and potatoes and sauté 3 more minutes. Add peas and dill. Stir until peas are coated in olive oil. Add tomatoes, sea salt, black pepper, and hot water. Mix. Bring to boil, cover and reduce to low and simmer for 40 minutes. Check the water levels intermittently adding more hot water if its too drive. Remove the casserole from heat, uncover, and set aside for 20 minutes. Add salt to taste before serving.
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