Cut the onion into small cubes and grate the carrots on a large grater. In a deep frying pan, heat the oil and fry onion until soft. Then add the carrots and lightly fry.
Cut the mushrooms in small pieces and lay them to the vegetables. Cook, stirring, over medium heat until light golden hue.
Large cut potatoes. Put it in a frying pan and pour it with hot water so that the pieces are almost completely covered. Stew on medium heat under the lid for about 20 minutes until soft.
5 minutes before the end of the cooking, add salt, pepper, and laurel and mix. You can also use other condiments for your taste. Before serving, leave the finished dish under the lid for 15-20 minutes and take out the laurel leaves.
