Now it is difficult to imagine a table without some kind of meat dish. It is believed that without it it is impossible to eat. It adds extra strength and is more filling than dairy or vegetables. Just a few decades ago, our great-grandmothers widely used cooking recipes. Unfortunately, many recipes have already been lost. But not all. Vegetable stew with potatoes will delight all lovers Lenten dishes and vegetarians. The dish can be prepared in a slow cooker, in a pot, in the oven or in a frying pan.
To prepare vegetable stew you will need:
Vegetable stew recipe
Before starting work, it is necessary to prepare all the components of our dish.
Attention! After cutting, do not mix the ingredients in one container. We will prepare the vegetable dish in stages.
When the proportions are correct, vegetable stew turns out very juicy and tasty. Serve on the table, sprinkled with fresh herbs: dill and green onions. If desired, you can cook it with cabbage.
If you still have questions along the way, follow the video:
Burmese Vegetable Stew Recipe
Vegetable stew is widely known not only in Russian, but also in Chinese cuisine. Vegetables are not stewed, but fried in a wok. Thus, the taste is preserved and the external data remains unchanged
What we need:
- 1 eggplant There should be no cuts or dents on the surface. The vegetable should feel firm and fresh.
- 1 zucchini. When choosing, choose one that is younger and fresher, without cuts or punctures.
- ½ bell pepper. For beauty, it is better to take red, but this is not necessary. Similar to the previous point, check the vegetable from all sides before purchasing.
- 1pc onions.
- 1 bunch of green onions.
- 2 cloves of garlic. More is added for flavor. You can exclude it if you wish.
- 2 tbsp. soy sauce. If you choose a sauce, give preference to the Kikoman brand. It contains only natural ingredients and does not taste salty, unlike others.
- Salt.
- Black ground pepper.
- 3-4 tbsp. vegetable oil
Cooking recipe
First you need to free the eggplant from bitterness. To do this, cut it into rings and sprinkle with salt. Leave for 20 minutes, the juice should flow out.
Let's move on to onions and garlic. Cut garlic and onions into rings, green onions into strips. We also chop the peppers and zucchini. You can cut them differently, at your discretion. Stripes will look aesthetically beautiful in a dish.
We take out the wok or replace it with a frying pan with a thick bottom. Soviet cast iron ones work well. Warming up sunflower oil. Fry two types of onions and garlic. Add ground black pepper. Mix.
Drain the juice from the eggplant. We rinse the vegetables themselves under water. Excess liquid remove with paper towels.
Place all the vegetables in the pan. Fry for about 5 minutes over low heat. Pour in soy sauce into vegetables. Stir and turn off the heat. To soak in the sauce, let it simmer under the lid for 3 minutes.
Serve hot, sprinkled with green onions. Rice would be appropriate as a side dish.
On average, the recipe takes half an hour to prepare and makes 4 servings. Burmese vegetable stew can be eaten hot or cold.
Bon appetit!
Good afternoon, friends!
Today we are preparing vegetable stew according to the most delicious recipes. It can be prepared from any vegetables at your discretion, and you can vary the number of ingredients. This is a universal dish; it can be served as a second dish or a side dish with meat.
Stew recipes are interesting because the basis of the dish is the same for all - chopped stewed vegetables, and the additives to them can be very different: meat, mushrooms, seafood, legumes. Cooking methods are also interesting - you can simmer in a frying pan, bake in the oven, or as has become fashionable in lately, cook in a slow cooker.
Have you ever cooked this dish? How did it turn out for you?
Each vegetable has different times readiness. How to make sure that in the final product it retains its shape, hardness and biological value, and does not turn into caviar. Read on, I’ll tell you more about this later.
Vegetable stew recipe
I love autumn for its abundance. I look at the beds and rejoice at the colors and variety of the grown crop. I get inspired for culinary exploits, and the first thing that comes to mind is vegetable stew. Let's cook it together, improvise and add everything we have to the dish.
Ingredients:
- onions - 2 pcs.
- carrots - 2 pcs.
- zucchini - 1 pc.
- potatoes - 2 pcs.
- eggplants - 2 pcs.
- olive oil - 2 tbsp. l.
- bell pepper- 2 pcs.
- garlic - 4 cloves
- green hot pepper
- bay leaf- 2 pcs.
- apple cider vinegar- to taste
- seasonings: oregano, basil - bunch
- greens: parsley, dill - bunch
- salt - to taste
- sugar - to taste
- chicken broth - 100 gr.
Preparation:
Simple rules to follow when preparing stew:
- chop all vegetables fairly large
- place food only in a hot frying pan
- fry until half cooked
- lay in a certain sequence
- add salt only at the end of cooking
Place the frying pan on the fire and add oil.
Cut the onion into large squares; it will stew well during the cooking process. When the oil is warm, add the onion to the frying pan. After 2 minutes it becomes transparent.
Grate the carrots on a coarse grater and combine with the onion, mix, cover with a lid, and leave on low heat.
Cut the potatoes into medium cubes and add them to the frying pan with the carrots and onions.
Bulgarian sweet pepper it's better to take yellow. Beautiful color scheme gives an aesthetic appearance to the dish and increases appetite. Peel the pepper from seeds and cut into medium slices. We send it to the frying pan.
Cut off the tail of the eggplant and cut into medium rings. If it turns out to be bitter, chop it up and put it in a bowl, salt it well and leave for 20 minutes. It will release juice, it must be drained and the bitterness will go away along with the juice. We will fry the eggplants in another frying pan.
Cleaning the young zucchini. If you get caught with seeds, remove them with a spoon. Cut into larger pieces and add to the vegetable mixture. Add a little salt and mix.
To make the stew juicy, add 100-150 grams of chicken broth.
Add stewed eggplants there.
Chop the young white cabbage and simmer for 7 minutes.
Peel the tomatoes. To do this, dip them in boiling water for a few seconds and immediately under cold water. The peel is easily removed. We chop and wait until the cabbage is stewed and only then add the chopped tomatoes.
If there is no tomato, you can add tomato juice or pasta.
Peel the garlic, mash it with the flat side of the knife and chop it. Crushed garlic imparts its taste and aroma to the dish faster.
Add your favorite seasonings. I take oregano, basil, a little fennel.
Now you can add salt and simmer for another 4 minutes.
Right now we need to add those ingredients that will determine the taste of the dish. If you need sourness, add apple cider vinegar, for bitterness - hot pepper, for sweetness - sugar.
Chop parsley and dill. Sprinkle on top. The vegetable stew is ready, let it brew for 20 minutes. When hot, it has the most intense flavor. Serve cold.
Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant
This is one of the simplest and delicious recipes. I make this dish all summer, changing ingredients as new vegetables ripen. Low in calories, rich in vitamins and easily digestible, it is well suited as a side dish to any meat.
Ingredients:
- onion - 2 pcs.
- carrots - 2 pcs.
- zucchini - 2 pcs.
- potatoes - 2 pcs.
- eggplants - 2 pcs.
- cauliflower - 1 pc.
- chicken broth - 150 gr.
- olive oil - 2 tbsp. l.
- garlic - 4 cloves
- seasonings: oregano, basil, bay leaf - to taste
Preparation:
- Cut the carrots and onions into medium squares and sauté in a small amount of oil.
- Cut the potatoes into slices and fry.
- Boil the cauliflower and separate it into individual pieces.
- Boil green beans.
- Combine all the vegetables except cabbage in a deep frying pan, pour in 100 grams of broth and simmer.
- 10 minutes, add diced zucchini and simmer for another 10 minutes.
- At the end of the stew, add the stewed cabbage, crushed garlic, bay leaf, and spices.
- When serving the stew, generously sprinkle with herbs.
A simple recipe for vegetable stew with meat in a slow cooker
Using kitchen appliances frees you from spending a long time in the kitchen. This results in a stew with soft and juicy meat, delicious potatoes and cabbage. Cooking time 1 hour.
Ingredients:
- beef meat - 500 gr.
- potatoes - 1000 gr.
- onion - 2 pcs.
- carrots - 2 pcs.
- white cabbage - 300 gr.
- tomato paste - 1 tbsp. l.
- vegetable oil- 2 tbsp. l.
- salt, spices - to taste
Vegetable stew with chicken and potatoes
This is one of best recipes vegetable stew with meat. It turns out to be a light, satisfying, budget dish. Also attractive is the large selection of available ingredients and the speed of preparation.
Ingredients:
- chicken breast - 500 gr.
- onion - 2 pcs.
- carrots - 2 pcs.
- zucchini - 1 pc.
- potatoes - 500 gr.
- vegetable broth - 150 gr.
- olive oil - 2 tbsp. l.
- garlic - 4 cloves
- seasonings: basil, bay leaf - to taste
- tomato sauce - 1 tbsp. l.
- black peppercorns - 6-8 peas
- greens: parsley, dill - to taste
Preparation:
- Fillet chicken breast cut into medium pieces and fry in olive oil in a cauldron until half cooked, for 10-15 minutes.
- Select medium-sized potatoes, peel and cut in half. Fry in boiling oil until golden brown. Place in a cauldron with meat.
- Cut young carrots into medium rings. If it is rough, then it is better to grate it on a coarse grater. Peel the onion and use medium half rings. Mix both ingredients and simmer lightly, then add to the meat and potatoes.
- If desired, add cabbage and green beans. Boil them in a small amount of salted water and send them to the cauldron.
- Add finely chopped garlic, black peppercorns, bay leaf, basil sprigs, tomato sauce, and salt.
- Fry two tablespoons of flour in a frying pan and dilute with the vegetable broth in which you cooked the cabbage and beans.
- Mix everything carefully, pour in the broth, close the lid and simmer for 20-30 minutes over low heat.
- Place the finished stew with chicken on a large dish, sprinkle with chopped dill and parsley on top. Bon appetit!
How to cook vegetable stew in a saucepan
To prepare this simple recipe Any vegetable will do except cucumber. The result is a light, low-calorie, but very tasty dish.
Ingredients:
- zucchini - 1 medium size
- carrots - 2 pcs.
- onions - 2 pcs.
- sweet bell pepper - 1 pc.
- tomatoes - 2 pcs.
- garlic - 2 cloves
- salt, pepper - to taste
That's probably all. Thank you for reading to the end. Stay tuned for new recipes.
Vegetable stew in the summer, in any form, cold or hot, is very good. They prepare a stew with zucchini, potatoes, and eggplants. And any other vegetables. And although it is a vegetable, it is even prepared with meat.
Mostly vegetables are fried in a frying pan, but they can be cooked in the oven or in a slow cooker. I wrote an article a long time ago in which three interesting recipes and it is called: - vegetable stew. Be sure to watch it, it's really beautiful, original and interesting.
Recipes for vegetable stew prepared at home with zucchini, eggplant, potatoes
Let's look at a few recipes, with different ingredients and prepared differently.
Menu:
Recipe for a very tasty aromatic vegetable stew
Ingredients:
- Eggplants - 5 pcs.
- Sweet peppers - 4-5 pcs.
- Onions - 3-4 heads
- Potatoes - 600 g.
- Medium tomatoes - 3 pcs.
- Tomato paste - 1 tbsp. l. (or 1 cup grated tomatoes)
- Garlic – 5 cloves
- Salt, pepper to taste
- Sugar - 2 tsp.
- Bunch of purple basil
- bunch of cilantro
- Vegetable oil
Preparation:
1. Wash the eggplants and cut off the ends on both sides, cut them large pieces. Place in a deep cup. Add a teaspoon of salt, stir and leave for 15-20 minutes so that they release juice and the bitterness goes away. After this, rinse well, squeeze and dry with paper towels.
2. Also cut the potatoes coarsely.
Try to cut vegetables in the same size. Especially for salads and stews. It is both beautiful and convenient to eat.
3. Coarsely chop the onion. Wash the greens, dry and chop.
4. Wash the sweet peppers, dry them, cut out the core and chop coarsely. Use sweet peppers whenever possible. different colors, red, yellow, green. Then you will have a beautiful stew.
5. For tomatoes, make a cross-shaped cut on the side opposite the stalk. We put them in boiling water for 2-3 minutes, after which you can take them out and put them in cold water to continue working with them without getting burned, or just let them cool a little. Now loosely remove the skin and chop coarsely.
6. Peel the garlic and crush it with a garlic clove.
Let's start frying the vegetables
7. Pour vegetable oil into the frying pan so that it covers the bottom. Heat well and place the potatoes in the pan. Fry until almost done over high heat.
8. Remove the potatoes from the pan with a slotted spoon and place in a colander to drain off excess fat.
9. Add eggplants to the same oil. If you poured little oil the first time, add more, but be sure to let it warm up. After 5-7 minutes, add chopped onion. Mix everything.
When you put something in a pan, especially a hot one, don't forget to stir it right away.
10. When the onion becomes transparent, add bell pepper. Mix everything again. At this time you can add hot pepper if you like. We didn't add it.
11. Let it warm up for a couple of minutes and return the potatoes to the pan. Add half the garlic, ground black pepper, you can also add red pepper. Let's put tomato paste or ground tomatoes or tomato juice. Fresh tomato slices, sugar.
12. Pour in half the greens.
13. Set the fire to maximum. Mix everything gently and lightly. Don't make porridge from vegetables. Close the lid and leave for 5 minutes. Then add the remaining garlic and herbs, smooth them over the surface of the vegetables and lightly press them with a spoon.
We don't add water at all. All vegetables are stewed in their own juice.
14. Cover again for a few more minutes.
15. Then turn off the heat and let it brew for another 30 minutes to two hours. Who has how much patience?
16. Our vegetable stew is ready.
Serve the dish hot or warm, first sprinkled with fresh herbs.
Look at this beauty. It’s a pity to eat it, I want to look, but the aroma emanates from it is impossible to stand.
Bon appetit!
Vegetable stew with zucchini, tomatoes and carrots
Ingredients:
- Zucchini - 2 - 3 pcs.
- Carrots - 1 pc. (large)
- Onion - 1 head
- Tomato - 1 pc.
- Salt, pepper, curry
- Garlic - 1 tooth.
- Green onions, parsley.
- Vegetable oil for frying
Preparation:
1. Wash all products, dry them, clean them if necessary.
2. We have young zucchini, cut them into large slices, without peeling the skin, about 0.5-0.8 cm thick. You can cut them a little thicker or a little thinner, but this will simply increase or decrease the cooking time. Well, too thick ones can be tough.
3. Lightly add some salt to the zucchini, mix and leave to stand while we work on other vegetables.
4. Cut the carrots into large strips. Cut the onion into thin half rings.
5. Place the frying pan on maximum heat, pour in vegetable oil and heat it up. Place the zucchini in the pan and fry on both sides until the zucchini begins to brown on each side.
6. When the zucchini is fried, add the onion and fry until the onion is transparent. Add carrots to onions and zucchini. When the vegetables are slightly fried, add salt and sprinkle a little curry. If you don't like curry, you don't have to add it.
7. Place the tomatoes, cut into small slices, into the frying pan. Sprinkle with your favorite spices, we have basil, Provençal herbs, a mixture of peppers and I always add hot pepper, but this is optional.
8. Close the lid and leave everything to simmer for 5-7 minutes.
If you like, you can add a little cream or sour cream at this point.
9. Add all the chopped greens to the finished salad. We have here green onions, parsley, and green garlic. If there are no garlic feathers, add one or two cloves of ordinary garlic squeezed through a garlic press.
10. Mix well and our delicious vegetable stew is basically ready.
Don't overcook the vegetables. They should have a little cheese, not porridge.
Place on plates, garnish with a sprig of herbs and serve.
Bon appetit!
Recipe for vegetable stew with zucchini, eggplant and potatoes with photo
Ingredients:
- Sweet pepper - 3 pcs.
- Eggplants - 3 pcs.
- Tomatoes - 3 pcs.
- Onion - 2 heads
- Garlic - 3 cloves
- Zucchini - 1 pc.
- Salt, pepper
Preparation:
1. Cut the washed eggplants into large cubes, sprinkle with salt, mix and leave so that they release juice and the bitterness drains away with it.
2. We also cut the potatoes into large cubes. We will cook the potatoes separately. Pour some water into the pan, add salt, add potatoes and cook until almost done.
3. Cut the onion into thin half rings. Pour a little vegetable oil into a frying pan, heat it, fry the onion until soft, and then add the sweet pepper, cut into large pieces.
4. Stir and fry for 5-6 minutes.
5. Drain the dark liquid that appears from the eggplants. We wash them well, dry them with a paper towel and add them to the pan with the onions and peppers.
6. Mix everything. Fry for about 5 minutes. Then close the lid and simmer for another 8-10 minutes, until cooked.
7. Slice the zucchini thinly into semicircles or, if large, into quarters. And fry for 5-6 minutes in a separate frying pan. Be sure to add some salt.
8. Cut the tomatoes crosswise. Pour boiling water for 2-3 minutes. We take it out and remove the skin.
9. Cut the tomatoes into small pieces and add to the eggplants. We send zucchini there too. Salt the tomatoes, pepper, mix everything.
10. Drain the water from the potatoes, add the finished boiled potatoes to the vegetables. Squeeze the garlic in there. Mix. Cover with a lid and simmer for another 5 minutes.
In general, vegetables are fried on big fire, but when they are extinguishing, we turn down the fire.
Place the prepared vegetable stew on plates and sprinkle with herbs.
Bon appetit!
Vegetable stew is one of the healthiest and easiest to prepare dishes. In summer it is prepared from seasonal vegetables, in winter - with cabbage, potatoes, frozen vegetable mixture. Vegetable stew is a must on vegetarian menus; many people make it during Lent. However, if desired, it can be made with meat, and then it will become more satisfying. So experienced housewives know well how to prepare vegetable stew from different types vegetables, and have several recipes for this versatile dish in stock. At the same time, they continue to collect new recipes for vegetable stew, since there are options for preparing it huge amount.
Cooking features
At first glance, it may seem that preparing vegetable stew is quite simple: chop the vegetables, put them in a pan and simmer. In fact, this process is more complicated and has several subtleties. If you don’t know them, the finished dish will have an unsightly appearance, although it will remain tasty.
- All vegetables have their own structure, and therefore it takes different times to bring them to readiness. For this reason, it is not recommended to put all the vegetables into a saucepan or cauldron at once. Indeed, in this case, some of them will be digested, while others, on the contrary, will remain half-baked. Maintaining the order in which ingredients are added is one of the main rules for preparing a delicious vegetable stew.
- If you fry foods before stewing, they will taste better, but the calorie content will also be ready-made dish this will increase. If you decide to fry foods, it is best to fry each of them separately and only then combine them.
- A beautiful vegetable stew turns out if the pieces of vegetables in it have approximately the same shape and are approximately equal in size. At the same time, it is recommended to cut vegetables into small pieces, although you should not make very small pieces either.
- Eggplants are often included in vegetable stews. These vegetables contain a harmful substance that gives them bitterness, so they need preliminary preparation. It involves soaking eggplants in salt water. To do this, dissolve 10 g of salt in a liter of water. You can simply cut the eggplants in half, salt them, and rinse them after a while - the effect will be the same: the salt will draw out the solanine and the eggplants will become tasty and safe.
- If you are making a stew with meat, then cook it first, since it takes much more time to bring the meat to the desired condition than to stew vegetables.
- To give vegetable stew additional flavor and a seductive aroma, you can use spices, herbs, fresh herbs, and tomato paste. In cases where fresh tomatoes are included in the dish, tomato paste is usually not added.
As already mentioned, there are a lot of recipes for vegetable stew. You can make it not only in a saucepan, but also in the oven or slow cooker. Therefore, the technology for preparing this dish cannot remain unchanged; it depends on the chosen method and the specific recipe.
Classic winter vegetable stew
- white cabbage – 0.3 kg;
- potatoes – 0.75 kg;
- green beans(can be used frozen) – 0.3 kg;
- carrots – 0.3 kg;
- onions – 150 g;
- turnip – 0.3 kg;
- tomato puree – 50 ml;
- butter – 50 g;
- wheat flour – 20 g;
- vegetable broth or water – 0.5 l;
- cloves – 3 pcs.;
- cinnamon - on the tip of a knife;
- salt, ground black pepper - to taste.
Cooking method:
- Wash the cabbage, remove the outer leaves. Shred it.
- Peel the onion and cut into small pieces.
- Peel the carrots and cut into cubes no larger than 1 cm.
- Peel the turnips and cut them into the same pieces as the carrots.
- Peel the potatoes and also chop them with a knife.
- Boil water in a small saucepan, add beans and cabbage, and cook for 10 minutes. Use a slotted spoon to remove the vegetables from the pan or drain them in a colander. Do not pour out the broth - if you do not have vegetable broth, you can use it in the next stages of cooking.
- Fry the flour in a dry frying pan. When its color turns caramel, pour the vegetable broth into the pan in a thin stream, whisking it constantly so that there are no lumps.
- Add tomato paste, stir and keep the sauce on the fire for about 5 minutes, stirring constantly. Turn off the heat, remove the pan from the heat and pour the sauce into a bowl or other clean container.
- Wash the frying pan, dry it, put butter on it. Place on the fire and melt the butter. Add chopped onion and fry it over medium heat until golden brown.
- Add the potatoes to the onion and fry them for 2-3 minutes.
- Place the turnips and onions in the pan and pour in a little sauce. Simmer the vegetables over low heat for 5 minutes. Add cabbage, beans, potatoes and onions. Salt, pepper, add cinnamon and cloves.
- Pour in the remaining sauce, stir and cook for another 15-20 minutes until all the vegetables are soft enough.
- Reduce the heat to low and leave the stew in the pan, covered, for 10 minutes. It is better if the pan is thick-bottomed. A cauldron is even more suitable for preparing stew.
Place the finished stew on plates and serve as a main dish or side dish. Stew cooked as a side dish goes well with any meat dishes, and also with sausages. For example, sausages harmonize well with vegetable stew prepared according to the given recipe.
Classic summer vegetable stew
- eggplants – 0.5 kg;
- zucchini – 0.5 kg;
- sweet pepper – 0.5 kg;
- potatoes – 0.5 kg;
- carrots – 150 g;
- onions – 150 g;
- garlic – 3 cloves;
- tomatoes – 0.5 kg;
- fresh herbs – 100 g;
- vegetable oil – 80 ml;
- salt, pepper - to taste.
Cooking method:
- Peel the eggplants and cut into small cubes. Immerse them in cool, salted water for 20 minutes, then rinse under running water and dry with paper towels.
- Peel the zucchini, cut lengthwise, and remove the seeds with a spoon. If you have small young zucchini, you just need to wash them and pat them dry with a kitchen towel.
- Cut the zucchini into cubes approximately the same size as the eggplant.
- Wash the bell pepper, cut off the stem, and remove the seeds. Cut into small squares.
- Peel the potatoes and cut them into pieces of the same shape and size as other vegetables.
- Peel the onion and cut into small pieces.
- Peel the carrots and chop on a coarse grater.
- Finely chop the garlic with a knife.
- Cut the tomatoes into cubes. It will be even better if you pour boiling water over them and clean them before doing this, although this is not necessary.
- Finely chop the greens with a knife.
- Heat vegetable oil in a thick-bottomed saucepan or cauldron, add onions and carrots. Fry them until the onions turn golden.
- Add bell peppers, fry onions and carrots with them for 3-4 minutes.
- Add zucchini and eggplant. Fry them for 5 minutes.
- Add the potatoes to the vegetables and fry them together for another 5 minutes.
- Add tomatoes and garlic to the dish, salt and pepper.
- Simmer the vegetable stew over low heat for 15 minutes, stirring occasionally. You can add water only if the liquid released from the vegetables is not enough and they begin to burn.
- Add greens to the stew and stir. Turn off the heat and let the stew sit for 10 minutes.
This stew is good to cook in the summer, when fresh zucchini, eggplants and tomatoes are very inexpensive or, even better, grow in beds in your garden.
French vegetable stew (ratatouille)
- zucchini – 0.4 kg;
- eggplants – 0.4 kg;
- tomatoes – 0.4 kg;
- olive oil – 20 ml;
- Provencal herbs, salt, pepper - to taste.
Cooking method:
- Wash the vegetables and cut into slices no thicker than half a centimeter.
- Immerse the eggplants in salted water for 20 minutes, then rinse and dry.
- Grease an ovenproof dish with olive oil. It will be better if you choose a round shape.
- Arrange the vegetables in a spiral. They need to be alternated in strict order and overlapped so that they all fit.
- Drizzle the vegetables with the remaining oil, sprinkle with salt, pepper, dried or fresh herbs.
- Place the pan in the oven and turn it on. Bake vegetables at 200 degrees for 45 minutes.
You can serve ratatouille to the table in a form or on plates. If desired, 10 minutes before cooking, you can sprinkle the dish with grated cheese, then it will turn out even tastier.
Vegetable stew with minced meat in Bulgarian style
- potatoes – 1 kg;
- bell pepper – 0.5 kg;
- minced pork and beef – 0.5 kg;
- tomatoes – 0.5 kg;
- water – 0.25 l;
- vegetable oil – 50 ml;
Cooking method:
- Peel the potatoes and cut into cubes.
- Wash the peppers, cut off the stems and remove the seeds. Cut the pulp into not too small cubes. The stew will look beautiful if you take one red pepper and one of a different color.
- Cut the tomatoes into cubes.
- Heat the oil in a deep frying pan and fry the minced meat in it for 10 minutes.
- Add the pepper and fry the minced meat for another 5 minutes.
- Enter potatoes and tomatoes. Salt and pepper to taste, add water.
- Simmer vegetables with minced meat over low heat for about 30 minutes.
- Add the greens finely chopped with a knife, stir, continue cooking for another 5 minutes.
Vegetable stew prepared according to this recipe is somewhat reminiscent of lecho, only with potatoes and minced meat.
Vegetable stew in Spanish
- zucchini – 0.5 kg;
- sweet pepper – 0.5 kg;
- tomatoes – 1 kg;
- onions – 100 g;
- vegetable oil - as much as needed;
- sugar – 5 g;
- salt, pepper, herbs - to taste.
Cooking method:
- Pour boiling water over the tomatoes and peel them. Grind with a blender or rub through a sieve.
- Add finely chopped herbs, salt, sugar and pepper to the tomato puree, mix well.
- Wash the zucchini, dry it, cut into slices.
- Wash the pepper. After removing the stem and seeds, cut each vegetable in half lengthwise. Cut into half rings.
- After peeling the onion, also cut it into halves of rings.
- In one pan, fry the onions and peppers in oil, in another fry the zucchini.
- Place the fried vegetables in one pan, pour tomato sauce and simmer for 30 minutes.
Before serving, sprinkle the stew with chopped herbs. Try to get a lot of sauce on everyone’s plate – it’s very tasty.
Vegetable stew is prepared in almost all countries of the world, so there are a huge number of recipes for this dish, and each has its own feature that makes the dish unique.
There is hardly a person who does not know about stew. After all, the dish is so common that it is found in almost every national cuisine.
The dish is prepared not only from meat, but also mushrooms, vegetables and fish. You can add any ingredient “lying around” in the refrigerator to its composition and in any case the stew will turn out delicious.
Recipe Ingredients:
- pepper – 5 pcs;
- onion – 2 pcs;
- eggplants and tomatoes – 3 pcs each;
- zucchini;
- a pinch of sugar;
- frying oil;
- salt to taste.
Cooking time: 1 hour.
Calorie content: 25 kcal.
Process:
How to cook vegetable stew with eggplants
According to culinary history, the stew was patented in France. And the most common type of dish is “Ratatouille”. The dish can be served either on its own or as a side dish for cold meat appetizers or stews.
Recipe Ingredients:
- medium-sized eggplants – 2 pcs;
- salt to taste;
- medium-sized zucchini - 2 pcs;
- bulbs – 2 pcs;
- peeled garlic – 3 cloves;
- ripe tomatoes – 3 pcs;
- sweet peppers of different colors – 3 pcs;
- olive oil – 6 tbsp. l;
- dried seasonings (rosemary and thyme) - 1 tsp each;
- ground black pepper – 1/8 tsp.
Cooking time: 1 hour.
Calorie content: 51 kcal.
Process:
How to cook vegetable stew with meat
The dish belongs to French cuisine and is best known as "Breton stew".
Recipe Ingredients:
- bacon – 250 g;
- fresh lamb pulp – 500 g;
- bulbs – 5 pcs;
- tomatoes – 5 pcs;
- salt to taste;
- garlic – 2 cloves;
- ground black pepper;
- savory sprigs – 2 pcs;
- celery – 1 bunch;
- parsley – 1 bunch;
- fresh green beans – 300 g;
- milk sausages – 6 pcs.
Cooking time: 1 hour 20 minutes. 
Calorie content: 148 kcal.
Process:
How to cook a delicious vegetable stew with zucchini and minced meat
It’s interesting, but with the addition of one ingredient, the dish will sparkle with new colors and become much more satisfying. The uniqueness of the dish is that if you are a vegetarian, then minced meat can be replaced fish fillet and the taste will not suffer from this in any way.
Recipe Ingredients:
- zucchini – 300 g;
- zucchini – 400 g;
- bulb;
- bell pepper;
- carrots – 2 pcs;
- garlic – 3 cloves;
- oil for frying – 50 ml;
- sour cream – 35 g;
- any minced meat – 300 g;
- several sprigs of greenery;
- if desired, add Khmeli-Suneli seasoning;
- ground black pepper pinch;
- salt to taste.
Cooking time: up to 1 hour.
Calorie content: 99 kcal.
Process:
- If the zucchini is not young, then remove the skin and remove the seeds. Cut into cubes;
- Do the same with the zucchini;
- Grate the carrots, chop the pepper into strips;
- Grate or scald the tomatoes, remove the skin and finely chop;
- Heat oil in a saucepan and fry the onion;
- Then add carrots, stir and sauté over low heat for 4 minutes;
- Next add peppers, zucchini, tomatoes and zucchini;
- In another pan, fry the minced meat;
- As soon as the minced meat turns golden brown, combine it with vegetables;
- Put sour cream;
- To speed up the extinguishing process, you can pour in 50 ml of water;
- Simmer for half an hour;
- 10 minutes before the end, add garlic, and 5 minutes before the end, add herbs and seasonings.
How to cook vegetable stew with chicken in a slow cooker
Summer, tasty, bright and healthy recipe preparing stews with the help of an indispensable kitchen unit. And most best time To prepare the dish, it is considered the beginning of autumn, when nature pleases with an abundance of vegetables.
Recipe Ingredients:
- chicken drumsticks – 3 pcs;
- potato tubers – 3 pcs;
- carrots – 2 pcs;
- water – 100 ml;
- champignons – 100 gr;
- zucchini – 2 pcs;
- several branches of greenery for decoration;
- sweet pepper – 1 piece;
- salt to taste;
- mayonnaise – 50 g;
- mustard – 1 tsp.
Cooking time: 1 hour 40 minutes.
Calorie content: 65 kcal.
Cooking technology:
Unusual recipe: Uzbek stew
Uzbek cuisine has always been famous for its hearty dishes, and the warm climate allows all year round enjoy fruits and vegetables. Having prepared a dish according to this recipe, rest assured that you will certainly be asked for more.
Recipe Ingredients:
- pork – 0.5 kg;
- hot capsicum – 3 pcs;
- potatoes – 4 pcs;
- bulbs – 4 pcs;
- turnip – 250 g;
- garlic – 4 cloves;
- carrots – 3 pcs;
- salt to taste;
- quince – 2 pcs.
Cooking time: 1.5 hours.
Calorie content: 100 kcal.
Process:
- Coat the cauldron with cooking oil. Slice half the pork and arrange the pieces on the bottom;
- Cut all other ingredients, including quince, into equal cubes;
- The components must be laid out in layers: from the hardest to the softest;
- Add salt and season with spices if desired;
- Stick hot pepper pods between the vegetables;
- Place the remaining meat cubes in the last layer;
- This way the cauldron will be completely filled. Pour in a little water and simmer for 10 minutes on high heat, the next 20 minutes on medium, and the remaining quarter of an hour on low;
- Before serving the dish and stirring in the cauldron, you need to remove the pepper pods.
- If you are preparing a mixed stew, which in addition to vegetables contains a meat product, then do not forget to finely chop all the ingredients, fry in different dishes and only then mix and simmer in one frying pan. For extremely busy housewives, there is another way: all the components of the recipe can be put together, but the vegetables should be chopped coarsely and the meat finely;
- Despite the simplicity of preparation, many admit typical mistake- the ingredients are boiled and as a result the stew turns into porridge. To prevent such an error, remember simple diagram: put hard vegetables and meat ingredients first, and tender ingredients such as cabbage, herbs and tomatoes at the very end;
- When preparing a dish, you can change the cutting style. However, if you cut the potatoes into cubes, then all other vegetables should be of the appropriate type;
- Don't forget about technology. You are not preparing a sauce or soup, so you cannot add a lot of liquid. For a rich taste, it is advisable to use vegetable or meat broth. In some cases, the French replace them with white wine.
Remember, a real vegetable stew is a dish where all the ingredients differ in both appearance and taste.
And another recipe for vegetable stew is in the next video.