The best vegetable stew. Vegetable stew. Recipes for how to cook vegetables tasty, satisfying and simple

17.10.2019

The recipe for vegetable stew is present in cookbooks of almost all peoples of the world. It's just called differently. In Moldova it is gyuvech, and in France it is ratatouille. The Italian chanfotta, Indian sabji, Armenian aylazan and Macedonian zarzavat are also very close relatives. Stew is also a very inexpensive dish. All vegetables that can be found in the house will do: tomatoes and potatoes, bell peppers, eggplants and zucchini, cabbage and carrots, pumpkin, turnips, onions... The main thing is that the components are in good harmony with each other. If the stew has cooled down, you can put it on toasted toast to make a delicious sandwich. And it will look great just on a plate as a snack. Top the hot stew with sour cream for a great vegetarian main dish. And as a side dish it goes well with meat or fish. Below you will find some tips on how to make vegetable stew.

General rules

First, a little about the dish itself. The idea that stew is some kind of mix between liquid puree and thick soup is fundamentally wrong. In this dish, all vegetables should retain their shape as much as possible. And at the same time, be fully prepared. Considering that vegetables require different times for cooking, you should first put hard ingredients (carrots, potatoes) into the pan, and only then more delicate ones (tomatoes, cabbage). It is better to cook stew in a thick-walled pan. Sometimes there are recipes intended for a frying pan or oven. This dish also tastes great in a slow cooker. Otherwise, the recipe for vegetable stew is extremely simple and provides an opportunity for culinary inspiration. The main thing is to choose ingredients that complement each other. Cut them into medium-sized cubes and simmer.

Mushroom stew

The best utensil for preparing this dish is an Asian wok, but a regular one will work too.

Warm it up a little vegetable oil. Fry the finely chopped onion.
We clean four hundred grams of mushrooms (any edible) and boil them if desired. Add them to the pan with the onions. This vegetable stew recipe allows you to use not only fresh mushrooms, but also frozen and dried.
When the onion turns reddish-yellow, add solid vegetables: two carrots cut into thin strips and a quarter of celery root.
Cover the pan with a lid and simmer the dish over low heat for ten minutes.
In the meantime, we are working on soft vegetables. Cut three seeded bell peppers (preferably red) into strips. Shred half a head of white cabbage, add a little salt, and mash it with your hands.
Throw this into the frying pan, mix, continue to simmer under the lid.
At the very end, salt the dish, add spices, a strained jar of white canned beans and squeeze out two cloves of garlic.

Turkish recipe

To prepare the dish we use a baking dish. A Turkish vegetable stew recipe gives you room to express your own imagination. The basic rule is to bake the ingredients first and then top them with yogurt sauce. The main components can be eggplants, sweet peppers, and zucchini. You can add two or three potatoes. If your oven has a grill function, you can pre-brown the vegetables.

We clean zucchini, eggplants, potatoes, peppers. Cut into thin slices and pepper into strips.
Place the vegetables in a mold lined with baking paper and pour in vegetable oil (five tablespoons). Cook at medium temperatures for about forty minutes.
For the sauce, mix a glass of natural yogurt with two cloves of crushed garlic, a pinch of salt and chopped dill.

Vegetable stew with zucchini in the sleeve

This recipe will allow us to prepare a meat dish.

Cut zucchini, bell peppers, onions, carrots, potatoes, tomatoes, garlic into cubes. You can add veal or lamb - but this is not necessary: the vegetarian dish also turns out very tasty.
Salt, sprinkle with pepper, dried seasonings (cumin, khmeli-suneli).
We put it in a sleeve, pour in a little white wine and put it in the refrigerator.
After an hour, release the air from the bag and put it in the oven. Cook for an hour and a half at 170 degrees.
We take it out, cut the bag, sprinkle the dish with fresh herbs.

This is a very tasty and satisfying dish. The main ingredient here is potatoes. You will need a kilogram of it.

Peel the tubers, cut into cubes and fry in vegetable oil until golden brown.
Transfer the potatoes to the duck pot (or cauldron). And put three zucchini cut into pucks into the frying pan. Fry them on both sides. Place on potatoes.
Fry 300 grams of shredded white cabbage. We place it on the zucchini. Salt each layer of vegetables.
Let's make the sauce. For it, first fry one chopped onion. We dilute a tablespoon of tomato paste in a glass of boiling water. Pour over the browned onion. Salt, pepper, sweeten with sugar.
Pour this sauce over the vegetables. Simmer covered over low heat for about twenty minutes.

Georgian Adzhapsandali

You can cook this vegetable stew in a slow cooker, but also in the traditional way - in a cauldron.

Cut two eggplants into cubes, sprinkle with salt and leave to release their bitterness.
We chop two onions finely, but we chop two tomatoes and two bell peppers coarsely so that they do not turn into porridge during the cooking process.
Pour vegetable oil into the multicooker bowl and add onions. We put the unit on the “Frying” mode, do not lower the lid.
After a quarter of an hour, add the peppers and tomatoes and leave to cook for another fifteen minutes.
Strain out the eggplants, rinse them to remove excess salt and add to the vegetables. We also add 400 grams of green beans. Stir and add a little water. Cover the multicooker and set it to the “Stew” mode.
After forty minutes, add finely chopped cilantro and basil, squeeze out three cloves of garlic. Stir, salt and season with spices. Continue simmering for another twenty minutes.

A stew of various vegetables is rightfully considered the most popular, but at the same time simple dish. Basically, all you have to do is take any food, chop it randomly and simmer over low heat in a large saucepan.

But even here there are little secrets. After all, all vegetables differ in their original structure, so it is very important to follow the sequence of their laying, and to achieve a more interesting taste, fry them separately.

In addition, the most incredible experiments are allowed in the preparation of vegetable stew. You can stew only vegetables, or you can add meat, minced meat, mushrooms and other products to them. It all depends on what exactly is in the refrigerator today.

Vegetable stew - recipe + video

Young vegetables, cooked original recipe with video, they will save all their beneficial features and turn into a delicious dish.

4 medium zucchini;
3 young eggplants;
2 bell peppers;
6 medium tomatoes;
1 large onion;
2 garlic cloves;
2–3 tbsp. olive oil;
1 tsp salt;
½ tsp. pepper;
½ tsp. ground nutmeg;
a little dry or fresh thyme.

Preparation:

Cut the tomatoes crosswise from the sepal side, pour boiling water over them and leave for 5 minutes. Then remove the skin and chop the pulp into cubes.
Cut the zucchini into slices, the eggplant into large cubes, the pepper into strips, and the onion into thin half rings.
Heat olive oil in a cauldron and add all the prepared vegetables at once. Fry them with active stirring for about 5-7 minutes.
Add salt, pepper and nutmeg, top with a sprig of thyme and peeled cloves of garlic.
Cover with a lid, reduce heat to low and simmer for at least 40–45 minutes.
Before serving, remove the garlic and thyme and stir the contents of the cauldron.

Vegetable stew in a slow cooker - step-by-step recipe with photos

The multicooker is simply designed for dishes that require slow and even simmering. Vegetable stew in a slow cooker it turns out especially tender and tasty.

2 zucchini;
a small forkful of young cabbage;
6–7 pcs. new potatoes;
2 medium carrots;
1 large onion;
3 tbsp. tomato puree;
Bay leaf;
salt pepper;
garlic to taste.

Preparation:

Cut the zucchini and carrots into equal cubes.

2. Chop the peeled potatoes into large cubes.

3. Chop the onions and finely chop the cabbage.

4. Set the multicooker to steam mode for 20 minutes. Load all the vegetables inside except cabbage.

5. After the signal, add tomato, young cabbage, chopped garlic, salt and pepper to taste. If you use old cabbage, you can add it with all the ingredients at once.

6. Extend the program time by another 10–15 minutes. Don't forget to stir the contents of the bowl a couple of times.

Vegetable stew in the oven - super recipe

This super recipe will tell you in detail how to prepare the most exquisite vegetable stew in the French way. And then you will be able to surprise your guests and household members with an incredibly light and beautiful dish called “Ratatouille”.

1 long eggplant;
2 sized zucchini;
4 medium tomatoes;
3–4 garlic cloves;
1 sweet pepper;
1 onion;
1–2 tbsp. vegetable oil;
salt and pepper;
2 bay leaves;
some fresh herbs.

Preparation:

Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
Place the mugs vertically in an oiled baking tray of a suitable size, alternating them. Drizzle with oil, toss in bay leaves and season generously with pepper.
Cut the pepper and onion into small cubes and fry in oil.
Remove the skin from the remaining tomato, grate the pulp and add it to the fried peppers and onions. Add a little water (about ¼ tbsp.) and simmer for about 5 minutes. Salt the tomato sauce to taste. At the end, add chopped herbs and garlic.
Pour the prepared sauce over the baking tray with the vegetables and place it in the oven preheated to 180°C for about one hour.

Vegetable stew with zucchini - a very tasty recipe

If there are only zucchini left in the refrigerator, then following this recipe you can get an amazing stew that will go perfectly with any porridge, pasta and, of course, meat.

2 small zucchini;
2 bell peppers;
2 carrots;
1 large onion;
4 tomatoes;
salt and pepper to taste;
greenery.

Preparation:

Wash the zucchini, cut each one lengthwise into 4 pieces, and then chop into smaller pieces.
Fry quickly until golden brown large quantities oil and place in a saucepan.
Cut the carrots into large slices, and the onion into small cubes. Fry them in the remaining oil until soft.
Add the tomatoes cut into slices. Season with salt and pepper. Cover with a lid and simmer for 5–7 minutes.
At this time, remove the seed capsule from the peppers, cut them into strips and place them in a pan with the zucchini.
Pour the tomato-vegetable sauce in there, stir, add a little more salt if necessary.
Simmer over low gas until the liquid in the saucepan is reduced by half and the zucchini becomes soft.
At the end, add chopped greenberries and, if desired, a little garlic.

Vegetable stew with potatoes - classic recipe

Vegetable stew with potatoes can be prepared at different times of the year using any vegetable products. But a dish made from young vegetables is especially tasty and healthy.

600–700 g small new potatoes;
1 large onion;
1 large carrot;
1 small zucchini;
½ small head of cabbage;
2–4 tomatoes;
1 large sweet pepper;
3 tbsp. tomato;
garlic, pepper and salt to taste.

Preparation:

Wash the young potatoes clean and peel them if desired. If the tubers are small, this is not necessary. If they are large, additionally cut them in half or into quarters.
Heat vegetable oil in a deep frying pan and fry the potatoes. Once it turns golden, transfer to a separate container.
Add the diced zucchini to the frying pan, and a little later add the pepper, cut into strips. Fry a little and add to the potatoes.
In a practically dry frying pan, simmer finely shredded cabbage. Also add it to the vegetables.
Add a little oil to the pan, throw in finely chopped onion and coarsely grated carrots.
Fry until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes; you can get by with just tomato.)
As soon as they soften a little, add the tomato, add a little water (about ½ cup), salt and pepper. Simmer the sauce over low heat for about 15 minutes.
Pour the prepared sauce over the fried vegetables and stir. If necessary, add more boiled water, add salt to taste.
Cover loosely with a lid and simmer everything together for 20–30 minutes. About 5-7 minutes before turning off, throw in the chopped garlic and herbs.

Vegetable stew with chicken

Tender chicken meat and fresh vegetables go together just perfectly. In addition, this is an excellent option for a light but satisfying dish for a family dinner.

1 kg of zucchini;
0.7 kg eggplants;
0.5–0.7 kg chicken fillet;
4 small onions;
the same amount of tomatoes;
3 large potatoes;
2 sweet peppers;
2 carrots;
1 small garlic head;
spices and salt to taste;
greens optional.

Preparation:

Cut the carrots into thin slices and the onions into quarter rings. Fry them in oil until golden brown.
Slice chicken fillet small slices and add them to the frying pan with the onions and carrots. Fry everything together over medium heat for about 10 minutes.
Cut the eggplants and zucchini into equal cubes. Sprinkle the first ones with salt and leave for 5-7 minutes to remove the bitterness.
At this time, throw the potatoes, cut into large strips, into the pan.
After another 5-7 minutes, add the zucchini, and then the washed and drained eggplants. Fry everything together for about 5 minutes.
Pour about 100–150 hot boiled water into the vegetables, cover with a lid and simmer on low for 20 minutes.
Cut the peppers and tomatoes into circles, place on top of the stew, simmer without stirring for 3-5 minutes.
Salt and season to taste, add herbs and pressed garlic. Stir gently and simmer for another 10–15 minutes.

Vegetable stew with meat

Meat and vegetables make a complete dish, including everything you need for a hearty lunch or dinner.

500 g beef or lean pork;
500 g potatoes;
1 large torch and carrot each;
¼ small head of cabbage;
1 sweet pepper;
salt, pepper, bay leaf;
small chili pepper.

Preparation:

Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
Cut the carrots into thick strips, the onions into quarter rings, and send them to the meat.
Once the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce heat to medium.
Last place the bell pepper, cut into strips, and shredded cabbage. Add half a glass of hot water, salt, throw in bay leaf, chopped chili pepper (without seeds) and season to taste with spices.
Cover with a lid, after 5 minutes of simmering, stir gently and continue simmering for about 45–50 minutes.
About 5-10 minutes before the end, remove the bay leaf, add chopped garlic and, if desired, fresh or dry herbs.

Any vegetable in a stew can be the main one. It all depends on the quantity of a particular product. To prepare a vegetable dish from eggplants, you need to take a little more of them.

2 large (without seeds) eggplants;
1 small zucchini;
2 carrots;
2 tomatoes;
1 onion;
2 bell peppers;
2 tbsp. vegetable oil;
100 ml vegetable broth (or just water);
1 tsp Sahara;
2 tsp freshly squeezed lemon juice;
salt, pepper, garlic to taste;
greens if desired.

Preparation:

Cut the eggplants with the skin into large cubes, sprinkle generously with salt and leave for 10-15 minutes.
Roughly chop the zucchini, onions, carrots and peppers. Remove the skin from the tomatoes and chop the pulp.
Wash the eggplants, dry them a little and place them together with the onions, zucchini and carrots in a preheated frying pan with the required amount of oil.
Fry vegetables on big fire about 5-7 minutes until slightly softened and browned.
Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover with a lid and simmer for about 30–40 minutes.
Almost before turning off, pour in lemon juice, add chopped garlic and, if desired, herbs, stir. Let the vegetable stew sit for 10-15 minutes before serving.

Vegetable stew with cabbage

To prepare vegetable stew, you can use not only traditional white cabbage. A dish made from cauliflower is even tastier and more original.

medium head of cauliflower;
1 onion;
1 carrot;
1 small eggplant;
the same zucchini;
2–3 medium tomatoes;
1 bell pepper;
salt, pepper, herbs.

Preparation:

Place the head of cauliflower in boiling water and cook for about 10–20 minutes. As soon as it can be easily pierced with a knife, drain the water and cool the forks. Divide it into individual inflorescences.
Cut the carrots into large, fairly long strips, and the onion into half rings. Fry until golden brown in vegetable oil.
Add the eggplant cubes, followed by the zucchini. As soon as the vegetables are covered with a brown crust, throw in the pepper, cut into quarter rings.
After another 5-7 minutes, add the tomatoes, cut into slices or cubes. Add salt and season with spices to taste.
After 5 minutes of simmering, transfer the boiled cabbage to the frying pan, stir gently with a spoon, add a little water so that a liquid sauce forms at the bottom.
Cover with a lid and simmer on low gas for about 10–20 minutes until fully cooked. Before serving, chop with herbs, and pour sour cream over each serving.

How to cook vegetable stew? Recipe Variations

Vegetable stew is a fairly simple dish that can be prepared all year round at least every day. Fortunately, the abundance of summer and autumn vegetables provides ample scope for improvisation and experimentation.

Vegetable stew with cabbage and potatoes

0.9 kg of white cabbage;
0.4 kg potatoes;
0.3 kg carrots;
2 onions;
3 tbsp. tomato;
salt pepper;
10 g dry basil;
3 bay leaves.

Preparation:

Cut the onion into half rings and fry in a small amount of oil until transparent. Throw in the grated carrots and fry until golden brown. Add a little oil if necessary.
After 3-4 minutes, place the potatoes, cut into large cubes, into the pan. Fry for another 3-5 minutes.
Add coarsely shredded cabbage and stir.
After 5 minutes, reduce the gas, add tomato, diluted with water to 300 ml, to the vegetables. Season to taste with spices and salt.
Stir and simmer covered for at least 40 minutes. Before serving, remove the bay leaf and let the vegetable stew rest for another 10 minutes.

Stew with cabbage and zucchini

2 zucchini;
1 fork young cabbage;
2 onions;
1 medium carrot;
salt, spices, vegetable oil.

Preparation:

Fry onion rings and grated carrots in a frying pan.
Add the zucchini cubes and cook for 10 minutes over medium heat.
Cut the cabbage into checkers and add to the already fried vegetables. Stir and add a little water if necessary.
Simmer for about 25–30 minutes. Add salt to taste and season with suitable spices.
After another 5-10 minutes, remove from heat.

Stew with zucchini and eggplant

1 eggplant;
2 zucchini;
3 medium carrots;
1 large onion;
2 sweet peppers;
0.5 l of tomato juice;
salt, sugar, pepper.

Preparation:

First of all, chop the eggplants into large pieces, sprinkle them with salt and give time for the bitterness to go away. After 15–20 minutes, rinse the blue ones with water and squeeze them out.
Pour a little vegetable oil into the bottom of a thick-walled bowl. Throw in randomly chopped onions, followed by grated carrots.
After the vegetables are lightly fried, add the pepper, cut into strips.
After 3-5 minutes, cut the zucchini into cubes according to the size of the eggplants. Simmer over low heat for 5–7 minutes.
Now add the blue ones, and after 10 minutes of slow simmering - tomato juice. In summer and autumn it is better to use fresh, twisted tomatoes.
Add salt, a little sugar and your favorite spices to taste. Don’t forget to stir, and after another 10-15 minutes the stew is ready to be served.

Summer is a time that pleases us with an abundance of healthy, tasty and fresh vegetables. Vegetable stew is probably the most common and... tasty dish, which is prepared in the summer. Any housewife can find perfect recipe a stew that will win the hearts of all household members, and also, with a little ingenuity, will certainly acquire a signature dish.

Vegetable dishes are extremely popular; they are prepared in the cuisines of all nations. In France the stew is called ratatouille, and in Greece it is called Briam. But, no matter what the dish is called, its basis is always finely chopped vegetables.

Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. The stew is prepared in three ways - it can be made in a slow cooker, stewed on the stove or baked in the oven.

If you want to please your family with a delicious, nutritious meal, just choose foods that your household loves and start cooking.

Whatever cooking method you choose, do not forget to follow the basic simple rules that will help you prepare the perfect meal.

For aesthetic appearance The stew needs to cut all the components equally - ideally, it should be finely chopped.
The most ideal option is when each ingredient is stewed separately, because... All products have their own time until they are ready. If it is not possible to stew each vegetable separately, then add them to the dish in the order specified in the recipe. Then the taste of each component will be fully revealed.
If the stew is prepared with the addition of eggplant, take the time to cut it into rings, rub it with salt and leave for half an hour to remove the bitter taste. Afterwards, rinse thoroughly, dry, and cut into squares.
Some recipes require the use of a special sauce to make the dish more original. But if you want to cook the most healthy low calorie dish, you should avoid using sauces.
The most basic key to the perfect dish is your own imagination. Don't be afraid to experiment, choose perfect proportions vegetables, depending on your taste.

How to cook vegetable stew in a slow cooker

Most women prefer food from a multicooker - this wonderful device greatly simplifies the cooking process without requiring constant attention. A slow cooker frees a woman from the need to constantly keep an eye on her food; food does not burn, does not dry out, does not turn into mush. Even novice cooks will be able to cook such recipes.

Vegetable stew with meat

Ingredients:

pork - 450 gr;
carrots - 70 g;
potatoes - 450 gr;
onion - 70 gr;
avocado - 3 pcs.;
tomato paste - 4 tbsp. l.;
garlic - 3 cloves;
salt, pepper - to taste;
olive oil - 100 ml.

How to cook:

Chop the pulp into squares, and then fry a little in a frying pan. There is no need to add oil; let the pork fry in its juices.
Chop the carrots and onions and fry them for a couple of minutes. Add tomato paste, garlic cloves, add meat, pour a little water. Simmer for a few minutes.
Place the potatoes and avocado, cut into small slices, into the pan. Season with salt, pepper or any other spices, mix everything well. Fill the vegetables with water, but not much, about one measuring cup.
Select the “quenching” mode. Cooking times vary slightly between slow cookers, but the average is thirty to forty minutes.

Sour cream and natural yogurt will give the dish more delicate taste. Garlic buns or flatbreads go well with this dish.

Vegetable stew with chicken

Stew with the addition of chicken will take pride of place in the children's menu, and will also be appreciated by those who are on a diet or adhere to proper nutrition. This dish is very healthy and low in calories.

Ingredients:

chicken fillet - 400 g;
eggplant – 400 gr;
carrots – 85 g;
onion – 155 gr;
cherry tomatoes – 8 pcs.;
salt, pepper - to taste;
olive oil - 85 ml;
favorite seasonings.

How to cook:

We wash the fillet under water and cut it into pieces. Fry it in a frying pan, seasoning it with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
Chop the vegetables into large squares and remove the skins from the tomatoes. Pour oil and place vegetables in layers. Simmer for ten minutes. The multicooker lid must be closed.
Open the lid, add salt, mix the vegetables thoroughly, and simmer them uncovered for another fifteen minutes.
Place the meat in a saucepan and add a little water. The dish will be ready in twenty minutes.

Parsley, dill or other herbs will add ready-made dish subtle aroma.

How to cook vegetable stew in the oven

To pamper the stronger sex, you can add meat to the dish. In this recipe we will use veal. The dish turns out to be nourishing, rich and very tasty.

Ingredients:

veal - 500 gr;
zucchini - 1 pc.;
potatoes - 500 gr;
carrots - 2 pcs.;
bitter onions - 3 pcs.;
tomatoes - 1 pc.;
paprika powder - 20 g;
boiling water - 250 ml;
salt - 30 g;
vegetable oil - 40 gr.

How to cook:

The veal should be washed under water and cut into pieces with a sharp knife.
Pour into the pan and fry the meat over medium heat. The veal should be covered with a brownish crust.
Reduce heat and add selected spices to the meat. Mix the meat thoroughly and fry it a little more until a pleasant aroma appears.
Peel the zucchini, carrots, potatoes and onions and cut into small pieces. Add vegetables to the frying pan, add salt, and fry for three minutes over medium heat.
Grate the tomato to obtain tomato juice. Pour it into the frying pan.
Do not cover with a lid while frying - they will release juice and lose their attractive appearance.
An ordinary ceramic pan is quite suitable for baking. Place meat and vegetables in it, pour boiling water over it. Wash the greens, cut them and generously sprinkle the dish with them.
Place the container in an oven preheated to 220 °C and wait until the contents boil. Then reduce the temperature to 180 °C and cook the stew for about 15 minutes. Magical smells in the kitchen will signal that the dish is ready.

Sprinkle the food with fresh herbs, add sour cream, mayonnaise, or any sauce.

Simple recipes for vegetable stew

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and tastes great. This food is very healthy, contains many vitamins, and the body easily absorbs it. A good side dish for any meat.

Ingredients:

onions, zucchini, potatoes, eggplants, carrots - 2 pcs.;
cauliflower - 1 pc.;
chicken broth - 150 g;
olive oil - 2 tbsp. l.;
garlic - 4 cloves.

How to cook:

Carrots, onions, potatoes into squares, fry in oil;
Cook cabbage and beans.
Place vegetables in a frying pan, add broth, simmer for 10 minutes. There is no need to add cabbage; it is added later.
Add zucchini, cut into small squares, simmer for another 10 minutes.
We add cabbage, garlic, bay leaf and spices at the very end of the stew.
Before serving the dish, generously sprinkle it with herbs.

Vegetable stew with minced meat

Ingredients:

onions - 310 g;
garlic - 3 cloves;
sweet pepper - 120 gr;
minced meat - 530 g;
tomatoes in own juice— 950 ml;
tomato paste - 35 g;
beans - 450 gr;
paprika - 1 teaspoon.

How to cook:

Place the onion, bell pepper, and garlic in a heated frying pan, simmer for four minutes, add the minced meat, and fry a little until it turns golden brown.
Preheat the oven to 155 °C.
Place vegetables in a roasting pan, add tomatoes, tomato paste, and beans.
Season with paprika and add salt.
Simmer the stew for about 45 minutes.

To give the dish originality and tenderness, you can sprinkle it with grated cheese at the end of stewing. Buckwheat, pasta or rice will be an excellent side dish for the dish.

Vegetable stew with potatoes

Ingredients:

potatoes - 950 gr;
zucchini - 450 gr;
tomatoes - 450 gr;
onion - 100 gr;
carrots - 150 gr;
pepper - 150 gr;
oil - 100 ml;
garlic - 4 cloves;
pepper and salt - to taste;
fresh greens.

How to cook:

Cut the onions and carrots into strips, fry them in a frying pan, you can use a saucepan, the main thing is that it has a thick bottom.
Cut potatoes, bell peppers, and zucchini into small cubes and add to the sautéed vegetables.
Simmer under the lid closed for about fifteen minutes. The fire should be medium.
Then add diced tomatoes, salt and pepper. Cook for another ten minutes.
Throw in the garlic and leave the dish for fifteen minutes - this will strengthen it taste qualities and aroma.

Sprigs of herbs, sour cream or natural yogurt will be an excellent addition to the mouth-watering dish.

How to prepare vegetable stew for the winter

In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care in the summer to preserve your favorite vegetables for the winter. Stew from cans will be a delicious addition to meat, fish, and will also delight vegetarians.

Recipe without vinegar

Ingredients:

onions, carrots, zucchini, tomatoes, sweet peppers - 500 grams;
vegetable oil - 250 milliliters;
salt - 1.5 tablespoons;
sugar - 5 tablespoons;
bay leaf - 4-5 leaves.

How to cook:

Peel the carrots and onions, wash the tomatoes and zucchini.
We pass the vegetables through a meat grinder, and then put them in a frying pan. For ease of preparation, prepare a deep bowl.
Peel and wash the pepper, cut it into small cubes and add to the vegetables.
Add salt, vegetable oil, sugar, throw in a bay leaf. Mix everything well and put on fire.
Turn the heat down as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
Rinse the jars thoroughly and sterilize them. You can use jars of any size, but it is best to use liter jars so that the leftover stew does not disappear after opening the jar.
Fill the jars with the prepared stew and then pasteurize them at a temperature of about 90 °C. This procedure will allow you to preserve your preservation for as long as possible.
Carefully screw the lids on the jars, turn them over, and wrap them well in warm things, for example, a blanket. When the pieces have cooled, place them in the cellar.

Vinegar recipe

Those who like something sour and savory can add vinegar to the dish.

Ingredients:

medium zucchini - 3 pcs.;
tomatoes and sweet peppers - 4 pcs.;
onion - 2 pcs.;
water - 1.5 liters;
salt - 2 tbsp. spoons;
sugar - 5 tbsp. spoon;
vegetable oil - 200 ml;
vinegar 9% - 40 ml;
black pepper - 7 peas;
bay leaf - 2-4 pcs.

How to cook:

Wash the zucchini well and cut into cubes. If there are damage to the skin, they must be removed.
Cut the washed tomatoes and sweet peppers into thin slices.
Cut the onion into small cubes.
Place the chopped vegetables in a saucepan, add salt and sugar, then add sunflower oil.
You need to cook the vegetable stew over low heat for about half an hour. Stir the mixture periodically to prevent it from burning. At the end of cooking, all ingredients should be very soft. Vinegar should be added to the stew when the dish is almost ready.
We wash and sterilize the jars for rolling, put the stew in them while it is hot. Then we dip the jars in boiling water and quickly roll them up. Then we turn the jars over and wrap them up, and after a couple of days we move them to the basement.

Your family will thank you for the opportunity to enjoy a delicious vegetable stew in the winter. It can be used as a snack or simply spread on bread.

Using such simple cooking recipes, you can delight your family with tasty, healthy and varied food. Experiment, add what you like, then you are guaranteed to create a new culinary masterpiece.

2 recipes

This simple, tasty and practical dish has many names. We have this vegetable stew, in France it is called ratatouille, in Spanish cuisine - pisto, and in Italian - caponata, etc. But despite different names and slight variations in the recipe, they have one thing in common - this is a dish of stewed vegetables, which can be prepared with or without the addition of sauce.

The main secret of a delicious stew is to roast all the vegetables separately. But there is not always time for this, and in this case the vegetables take much more oil, which in many cases is simply not acceptable. Of course, you can chop and stew all the vegetables at the same time, but the taste will be much poorer. I offer my recipe for vegetable stew, practical, tasty and without excess fat.

Ingredients:

(4-6 servings)

1 kg. potatoes
1 large onion
2 carrots
1 salad pepper
1 zucchini
2 ripe tomatoes
black ground pepper
vegetable oil
greenery

So, simmer the finely chopped onion over low heat in a small amount of vegetable oil. Onions can be cut into rings or into squares, it’s a matter of taste and preference.

When the onion becomes soft and transparent, add finely chopped or grated carrots to it. For vegetable stew with potatoes, I like the second option better. Simmer the carrots until half cooked.

Then add chopped lettuce peppers, which we also fry a little along with the vegetables. You can use canned peppers instead of fresh salad peppers.

We peel and cut the potatoes.

You can proceed further in two ways. Potatoes can be fried separately until half cooked, then the vegetable stew is obtained with whole potatoes, and not with boiled ones.

But I prefer it when the potatoes are boiled and the soup is thick. In this case, we stew the potatoes together with vegetables without pre-frying.
To make the potatoes bloom better, we use a “special” cut. To do this, take the potato in one hand, use a sharp knife to make a deep cut with the other, but not all the way, and then break off a piece. This produces a characteristic “clack”. It is in the places of “broken spots” that the potatoes “bloom”, giving the vegetable stew a special tenderness. You can see how to make a special incision.
Connecting vegetable stew and potatoes (fried or with a special cut).
Add the diced zucchini. It is clear that the younger the zucchini and the more tender its peel, the better. If the peel is dense, cut it off without regret. Lightly fry.
Lastly, add the coarsely grated tomatoes. You can replace them tomato sauce, tomato paste is not advisable. Add a little water to lightly cover the potatoes. Salt.
Simmer all the vegetables under the lid for 20-25 minutes. Stir the stew from time to time. A couple of minutes before the end, add finely chopped herbs, spices, and you can also add a couple of cloves of chopped garlic.
Turn off the fire. Be sure to allow at least half an hour for our potato stew to steep a little.

Vegetable stew with potatoes and cabbage

I offer another recipe for vegetable stew with potatoes. This stew is ready in just 30 minutes! Those who are short on time will appreciate this dish - fast, tasty and beautiful!

Vegetable stew with eggplant and potatoes summer recipe

It’s not difficult to prepare a dish according to this recipe, but it turns out delicious. It can also be prepared in a slow cooker.

We need:

3 pcs sweet bell peppers, you can different colors, for beauty
3 medium eggplants
3 medium sized tomatoes
2 onions
1 young zucchini (optional)
400 g new potatoes
3 cloves garlic
salt, pepper to taste
dill and parsley

Preparation:

1.Cut the eggplants into large cubes, add salt and leave for 30-40 minutes until the bitterness goes away.

Then, drain the liquid, rinse with running water and dry with a paper towel.

2. Peeled and cut into large cubes potatoes must be boiled in salted water until half cooked. Drain the water.

3 Fry the onion in half rings until transparent. Sliced large pieces, sweet pepper, fry together with onions, 2-3 minutes.

4. After the pepper, add the eggplants, fry for 5 minutes, and then simmer under the lid for another 8-10 minutes.

5. Fry the zucchini, cut into half rings, in another frying pan for 5-6 minutes.

6. Remove the skin from the tomato by cutting a cross on top and pouring boiling water over it. Cut the peeled tomatoes into slices.

7. Add tomatoes to eggplants, and also add zucchini. Salt, pepper, mix everything.

8. Place potatoes on top of the tomato, squeeze out the garlic, check for salt, pepper, mix and simmer under the lid for another 5 minutes.

7. Sprinkle the finished stew with chopped dill and parsley.

Adjapsandal(s) - Caucasian vegetable stew with potatoes

This delicious dish is prepared in a deep frying pan or cast iron cauldron.

We need:

5 pieces eggplant
2-3 tomatoes
4-5 sweet bell peppers
600 g potatoes
3-4 onions
1 tbsp. tomato paste or 1 tbsp. grated tomatoes
4-5 cloves of garlic
1 large bunch of cilantro, if you don’t like it, you can replace it with parsley
large bunch of basil
2 tsp Sahara
hot peppers optional
salt, pepper to taste
vegetable oil

Preparation:

1.Cut all vegetables into large pieces. Crush the garlic.

Remove the skin from the tomato and cut into slices.

2. Sliced eggplants, remove bitterness by sprinkling with salt. After 20 minutes, rinse with running water and dry.

3. Fry the potato pieces over high heat, in a large amount of oil, then remove with a slotted spoon so that there is no oil.

4. In the remaining oil, fry the blue ones (eggplants), after 5-7 minutes, add the onion, bring it to transparency. Afterwards, add sweet and hot peppers to them,

We also return the potatoes. Salt everything, pepper with ground black pepper,

add grated tomatoes or tomatoes, fresh tomato slices and sprinkle with sugar.

Fill 1/2 part. garlic and 1/2 chopped herbs. Stir lightly and simmer over high heat, covering with a lid. Simmer for 5 minutes.

5. Then add another 1/2 part of garlic and herbs, crush and continue to simmer in its own juice for another 5 minutes.

Then turn off the heat and let it sit under the lid for 30 minutes to 2 hours.

6. Serve hot with herbs.

Delicious sautéed eggplant with vegetables

This recipe makes an appetizing and tasty dish. Due to the fact that the vegetables are coarsely chopped, the sauté has beautiful view, vegetables are not boiled.

We need:

5-6 eggplants
3 tomatoes
2 bows
3 sweet peppers
salt, pepper to taste
1 tsp Sahara
3-4 cloves of garlic
piece of hot pepper
parsley and dill

Preparation:

1. Cut the eggplants into half rings, 1 cm thick, add salt to remove bitterness, leave for 30-40 minutes, rinse with running water, and dry.

2. Onions, cut into half rings, are fried in a frying pan. Bell pepper, cut into large pieces,

add to the pan with the onion and simmer for 5-7 minutes. Then sprinkle with sugar to enhance the taste, add chopped hot pepper and ground black pepper, mix.

3. Place the eggplants on the peppers and simmer, stirring frequently, until soft, about 25 minutes, and then add the squeezed garlic, salt and pepper.

and lay out the tomatoes, without juice, and simmer under the lid for 5 minutes.

After the time has passed, sprinkle with chopped herbs and simmer for another 2 minutes, covered. Turn off the stove and leave for another 10 minutes.

The saute can be rolled up for the winter, without using vinegar. It needs to be simmered for 40 minutes in a saucepan or deep pan with tomatoes. 5-8 minutes before readiness, add herbs and garlic, roll into sterilized jars.

Vegetable stew with cauliflower and zucchini

We need:

500 g cauliflower
500 g young zucchini
350 g sweet bell pepper
150 g onions
300 g tomato
150 g carrots
salt, pepper to taste
vegetable oil
greens to taste

Preparation:

1. Separate cauliflower into inflorescences.

2. Peel the zucchini and tomatoes and chop them into small cubes.

3. bell pepper cut into strips.

4. Grate the carrots on a medium grater. Finely chop the greens.

5. First fry the onions and carrots, then add the rest of the vegetables, salt and pepper, mix and simmer for 10 minutes, in their own juice, under the lid. Then season with tomatoes, check for salt and continue to simmer until tender.

6. Serve to the table, sprinkled with herbs.

Eggplant in sour cream - pseudo mushrooms

Very tasty, easy and simple to prepare. They can be eaten not only hot, but also cold.

We need:

4-5 eggplants
2 onions
3-4 cloves of garlic
5 tbsp. sour cream with a slide
vegetable oil
parsley and dill

Preparation:

1.Cut the eggplants into quarters and fry in vegetable oil.

2. Cut the onion into small cubes and fry along with the eggplants for 7 minutes.

3. Add chopped garlic to the eggplants and simmer for another 3 minutes, then cover with a lid and simmer over medium heat, stirring, for another 20 minutes..

4. When the eggplants are ready, add sour cream, salt, pepper and mix well, simmer until the sour cream boils.

All preparation takes about 30 minutes.

Video recipe: Vegetable stew recipe

Cook with joy for your health! Bon appetit!