Vegetable stew It can be prepared at any time of the year, but it is in the summer that it acquires that special taste that can be called “fresh.” In addition, freshly picked vegetables also contain maximum quantity vitamins so necessary for our health. So let's not hesitate! We urgently go to the garden or market and to the stove to cook a delicious stew!
A few words about the stew
Vegetable stew was born after the classic one, consisting of meat ingredients. French dish“to stimulate appetite” had several prototypes in the culture of ancient civilizations, but its modern version has reached us precisely in the European format. Stew, as a dish, requires many components. It consists of small, pre-fried pieces different types products combined together and stewed in a thick, delicious sauce. Vegetable stew is prepared from both fresh (summer) and canned (winter) vegetables. In the warm season, a lot of fresh herbs are placed in this dish, and closer to autumn, mushrooms begin to appear in it.
Secrets of cooking stew
A delicious vegetable stew is prepared from two or three types of vegetables, combined with each other either in equal proportions, or so that one is the leading one, and the rest are accompanying, helping the taste to reveal itself.
Each vegetable has its own density, which affects its cooking time. “Dense” potatoes and carrots are put into the stew first, and only then are the softer, quickly stewed vegetables. It is customary to add onions at the beginning, garlic and cheese a minute before the dish is ready.
When choosing spices for stews, you need to take into account the compatibility of the latter with certain types of vegetables: for example, basil is best suited to tomatoes, cumin - to cabbage, garlic - to eggplants. Fresh herbs and peppers harmonize well with all vegetables.
The aesthetic side of the issue in preparing stew is no less important than the taste. Do you want the finished dish to look beautiful? Cut vegetables into pieces of the same size and shape.
Vegetable stew can be prepared in two ways:
1. Collect all the vegetables together in a ceramic dish or pan with thick walls and simmer them either on the stove or in the oven ( last option preferable, as it allows you to get a tastier stew).
2. Fry each type of vegetable separately, then do the same as indicated in point one.
Delicious recipes Vegetable stew includes both classic Russian dishes and those that are loved in other countries of the world.
Potato stew
№1.
Cut four potatoes, two small carrots and one onion into slices, fry, then pour in tomato sauce and simmer for twenty minutes. As soon as the stew is almost ready, add one hundred to one hundred and fifty grams to it green peas, salt and black pepper. Before serving, sprinkle the dish with finely chopped dill or parsley. 
№2.
Cut one kilogram of potatoes into cubes and fry. Add to it two finely chopped onions, six hundred grams of diced eggplants, two red bell peppers and fry again. Add one tablespoon of fresh oregano, three cloves of garlic, salt and pepper to the stew. Boil six hundred grams of tomatoes for one minute, remove the skin, chop coarsely and add to the stew. Mix everything thoroughly and bake in the oven for forty-five minutes. Ready dish garnish with one bunch of finely chopped parsley.
№3.
Cut five hundred grams of potatoes into large cubes and cook until half cooked. Cut three hundred and fifty grams of champignons and one onion into pieces and fry on vegetable oil. Mix potatoes with broth, mushrooms, onions, two hundred grams of shredded white cabbage, one carrot, salt and pepper in one pan. Simmer for five to ten minutes. Serve with chopped fresh herbs.
Cabbage stew
№1.
Soak twenty grams of dried mushrooms in warm water, then cook in it for about thirty minutes. Cut one and a half kilograms of kohlrabi into cubes and cook for ten minutes in salted water. Mix together one tablespoon of wheat flour sautéed in butter, five tablespoons of dry white wine, two hundred grams of mushroom broth, two hundred grams of heavy cream and four hundred grams of cabbage broth. Cook the resulting mass for ten minutes, stirring continuously. Add mushrooms and kohlrabi to the prepared sauce, add salt, pepper and one and a half tablespoons of chopped chervil and cook over low heat for five minutes. Sprinkle the finished dish with one tablespoon of chervil. 
№2.
Boil the leaves of one head of cabbage in salted water and place on a greased baking sheet. In them we put a rice mass prepared from lightly fried two or three onions, one hundred and fifty grams of boiled and also a little fried rice, several chopped eggs (to taste), fifty grams of grated cheese, salt, black pepper and parsley. Cover the rice mixture with cabbage leaves. Fill the baking tray with the stew with hot water and put it in the oven. As soon as the dish is almost ready, fill it with eggs beaten with fifty grams of grated cheese.
№3
. Cut five hundred grams of cauliflower into inflorescences and cook in salted water until half cooked. Fry one head of finely chopped onion and a small carrot in vegetable oil. Add four coarsely chopped tomatoes to them and simmer for five minutes. Fill the stew with vegetable broth, put two diced potatoes in it and simmer under the lid for ten to fifteen minutes. Before finishing cooking, add to the stew cauliflower, ground coriander, pepper and simmer until the potatoes are ready.
Zucchini stew
Peel three hundred grams of zucchini, cut into cubes, fry in vegetable oil until golden brown and transfer to a saucepan. In the remaining oil, fry one head of finely chopped onion and two tomatoes, divided into slices, then combine them with zucchini. Add one hundred and fifty grams of finely shredded cabbage, add a small amount of water and simmer until the vegetables soften. In the almost finished stew, add one hundred and fifty grams of sour cream, add salt and simmer for five to ten minutes. Eggplant stew
In one tablespoon of butter, fry one chopped onion, mixed with one clove of chopped garlic. Add to the container three bell peppers cut into rings, three eggplants cut into cubes, three zucchini cut into slices, divided into eight slices each, four tomatoes, black pepper and bay leaf. Simmer the stew over low heat. Bake the prepared vegetable mass in the oven, sprinkling it with one hundred grams of grated cheese. Chanfotta (Sicilian stew)
In a large saucepan, fry one onion, one stalk of celery and basil for two minutes. Add seven hundred grams of pureed tomatoes to them, mix thoroughly and bring to a boil. We put seven hundred grams of diced potatoes, two eggplants and two zucchini into the stew. Salt, pepper, simmer over low heat for twenty minutes. Add seven hundred grams of yellow bell pepper and simmer for another five to ten minutes. Vegetable stew with coconut milk
For five minutes over low heat in three hundred milliliters of water, cook two hundred and thirty grams of potatoes, one hundred and fifty grams of carrots and one hundred and twenty grams of green beans (potatoes and carrots are best cut into large cubes - five centimeters each). Add diced eggplant to the vegetables, pour two hundred grams of coconut milk into the stew, add salt, bring to a boil and simmer over low heat for five to seven minutes. Fry six curry leaves, seeded and finely chopped dried chili peppers, one teaspoon of cumin, one teaspoon of coriander and half a teaspoon of turmeric in olive oil for twenty seconds. Mix spices with vegetables. The stew is ready. Indian vegetable stew
In one tablespoon of vegetable oil, fry one small, finely chopped onion until golden brown. Add a crushed clove of garlic to it, fry for another minute, then add one teaspoon of cumin seeds, a quarter teaspoon of chili powder, the same amount of turmeric and salt (to taste). Mix everything thoroughly. We send one to the stew Green pepper chili and four pieces of diced boiled beets. Fry the vegetable mixture for two minutes. Add three chopped carrots to the stew and fry for another five minutes. Pour one glass of coconut milk over the vegetables and bring to a boil. Serve the finished dish with fresh herbs. Good day everyone!
The warm season is open, summer has arrived, hooray! This means that we will soon be harvesting vegetables, as well as cooking, making preparations, etc. And, as usual, we will delight our cheerful family at the table, for example by preparing them a vegetable stew. Let's consider only the best, most delicious and simple recipes. I think you don't mind))).
This is a divine dish in which various products can intersect, and most importantly, all the ingredients can be taken not in exact proportions, but by eye. There are quite a lot of options, you can even make it for a holiday in the form of ratatouille.
Agree, there is nothing easier than taking and combining all the fresh vegetables into one whole, you just need to do it correctly and not mix anything up. But there are even more satisfying options if you add minced meat or meat. But what you can’t do without is zucchini or eggplant; some people don’t accept this dish without potatoes or cabbage. On one culinary blog http://bitbat.ru/ovoshhnoe-ragu-iz-baklazhan.html I really liked the version of stewed eggplants with vegetables, I recommend checking it out.
Also, the process itself, or rather the place in which you will cook, can be completely different, for example, you can bake it in the oven, or you will use a frying pan for this purpose and the vegetables will be stewed perfectly. Or a super quick cooking option - in a miracle device called a multicooker.
In fact, no matter what type you choose, it will give you a piece of summer, and it will also look bright and quite beautiful on a serving plate that is sure to lick your fingers. And you will want to please your loved ones again and again with this new product, if you have never cooked stew in your life.
I don’t know about you, but vegetables are my favorite side dish. Of course, to make it more satisfying you have to add pork (shoulder) or beef to this dish. If you don’t do this, it won’t be as satisfying and your husband won’t appreciate it. Yes, and my little men. In fact, I don’t see anything wrong with this, besides, the broth turns out to be so rich and even somewhat reminiscent of soup, so sometimes I make this luxury for lunch or dinner.
I decorate the vegetable stew with parsley and add some finely chopped dill. This is to whet your appetite even more. Although... there’s always more than enough of it anyway.
We will need:
Stages:
1. Head cleaned white onion cut into small cubes. And in order to have fewer tears, remember, place the head in the refrigerator for 2 hours in advance, and then take it out and act.
2. Take meat only chilled, or defrost in advance, cut into pieces similar to cubes. So that it cooks quickly and turns out tender and soft.
Then place the pieces in a frying pan with vegetable oil and fry under a closed lid over medium heat for about 10 minutes. Oh, the smell is fragrant.
3. Meanwhile, while the pork is roasting, cut the carrots into strips. Remove the core and stalk from the bell pepper. Chop it up free form for small plastics.
After the meat has released all its juices, add first onions, stir. Season with salt and pepper until the onions soften and release their liquid. Fry on the lowest heat under the lid, less than 5 minutes have passed, the onion has become transparent, so add the carrots, salt and pepper. Frying time is again about 5 minutes.
4. Peel the potatoes and cut into large cubes. All pieces should be the same size.
5. And as you guessed, place the sweet bell pepper in the frying pan and stir. Cover with a lid and fry for another 4 minutes.
6. Chop the zucchini, like the potatoes, into square-shaped plastic. If you find a vegetable that is too old, cut off the peel and remove the seeds. But it’s better to take young “exhibits”.
7. Potatoes and zucchini need to be placed in a frying pan together, but this is how it should be done. First, spread the potatoes over the entire surface, and then the zucchini, that is, it should lie on top so that it releases the juice and saturates all the other vegetables below. Don't forget to add pepper and salt to your liking. Simmer for 5 minutes.
8. Meanwhile, let’s continue to chop the tomatoes. You can remove the skin; to do this, keep them in boiling water for a couple of minutes and it will come off easily. You don’t have to remove it, decide for yourself, if the tomatoes are young, then you won’t even feel the skin in them, it will be soft.
9. Well, after some time, place them in the pan. Season and continue roasting for 15 minutes.
10. Add greens at the very end for beauty and aroma, chop them finely with a sharp knife. Stir. Cover with a lid and leave for 1-2 minutes. Then taste the stew to see if it’s done, turn off the stove.
11. And so, take a large spoon and taste. Look how much gravy there is, cool. If you don’t like it that way, then open the lid during the last 10 minutes and all the excess moisture will evaporate. This summer-autumn dish will delight you and your household with its aroma and beauty.
That's how friends seem to be regular products, and how gorgeous they look, don’t you agree? Bon appetit!
Stew with zucchini and cabbage - a quick and tasty recipe
Well, we prepared this dish with meat, but we could have used chicken, but more on that later. Now let's do it with white cabbage. Many people simply adore her, and rightly so, don’t forget her.
I’ll tell you a secret, this was the first time I used this method of cooking, but I liked it and recommend that you try it too. The secret of this delicacy is in the original sauce; not everyone adds it everywhere. It will give juiciness and a certain aroma, and most importantly the color will be quite red and elegant. In general, you will soon see everything for yourself.
We will need:
- fresh potatoes - 4 pcs.
- cabbage - half a head of cabbage
- tomatoes - 2 pcs.
- zucchini - 1 pc.
- carrots - 1 pc.
- garlic - 1 clove
- tomato paste - 3 tbsp
- salt and pepper
- parsley or dill - a bunch
- sunflower oil - 3.5 tbsp
Stages:
1. For this culinary masterpiece, choose only the ripest and freshest vegetables. After all, the final result will depend on them. Zucchini must be washed, like all other vegetables and herbs, in running water. And then don’t be shallow, take it kitchen knife and chop into half rings, if the zucchini is huge, then you can cut it into cubes or in some other way.
Chop the peeled carrots in the same shape; no need to chop them.
2. Chop the cabbage either with a knife or use a vegetable slicer. It makes it even faster and more beautiful.
3. Pour vegetable oil into the frying pan sunflower oil and add pieces of zucchini and carrots, stir. Simmer with the lid closed for about 5-6 minutes.
Well, of course, cut the cabbage leaves into strips, stir, carefully salt and pepper. Close the lid and simmer for 3 minutes.
5. Meanwhile, build tomato juice, dilute the paste in cold water, you will need about 1 cup.
6. Pour this sauce into the side dish and fry again until almost all the moisture has evaporated and the potatoes and cabbage are ready to eat. This usually takes 30 minutes, depending on the type of potato.
At the very end, almost before serving, add garlic to the frying pan, pass it through a press or chop it quite finely with a knife.
It looks very elegant and cute, I want to try it already. So what are you waiting for, it's time to grab your spoon and plate. Eat hot or warm. Although even when cold, such a delicacy is delicious, especially when you have someone to try it with. Happy discoveries, gentlemen!
Video recipe on how to make stew from vegetables and chicken
Now I offer another sensational masterpiece of this year, and last year it was popular too, you know what I mean. Then watch this video and everything will become clear. I think most of you will definitely be happy, because almost everyone loves chicken meat, because it is very tender and tastes great.
Personally, I and my entourage almost always choose it; it is also not so high in calories and is considered dietary. Of course, you can modify this dish and add something of your own, for example, your favorite spices and seasonings.
How to cook vegetable stew in a saucepan according to the simplest recipe
Everyone is always chasing such options, because we are always in a hurry to get somewhere, especially if we are also working. By the time you get home, you want to eat, and then just such a recipe can come to the rescue, which everyone will surely like.
Keep it in your piggy bank or write it down in a cookbook so you don’t lose it. After all, this is a great thing if, in addition to everything, you prepare any side dish, for example or
In principle, you can use absolutely any vegetables that you have at home as part of a vegetable stew, so have fun with it.
And also, if you have a multicooker, you can throw all the ingredients into it, but if not, then use a regular saucepan for this, it is primarily our assistant in the kitchen.
We will need:
- zucchini - 1 pc.
- carrots - 1 pc.
- onion - 1 pc.
- Bulgarian sweet pepper— 1 pc.
- tomato - 2-3 pcs.
- garlic - 2-3 cloves
- salt, pepper
Stages:
1. Start cooking by chopping all ingredients. Finely chop the onion, then grate the carrot on a coarse grater, or chop it into slices. First, throw the carrots and vegetable oil into the pan one by one and fry for a couple of minutes. Then add chopped onion and stir. The result will be a cool combination, as if you were making a roast.
3. Chop the bell pepper and add it to the pan with the rest of the ingredients, stir. Chop the garlic with a knife.
4. All that remains is to cut the ripe and juicy tomatoes into half rings. Season with salt and pepper.
5. Simmer for about half an hour with the lid closed, stirring.
The heat should be medium, never high, otherwise everything will get fried.
6. Well now take a ladle and pour into cups. Oh, how fragrant, tasty and such a thing will go well with and even with
Sauteed zucchini and eggplant in the oven
Now let's look at the healthiest and easiest cooking option - in the oven. How's that for an idea? Yes, it is not always possible to do this if it is very hot outside and the temperature is 40 degrees. But there are also cool days, or it’s already autumn.
Therefore, just in case, I’m sharing another small and unique culinary miracle. Plus it turns out so cool appearance that you obviously want to do it after viewing the photos. Awesome and beautiful presentation never leaves anyone indifferent. And this magical smell simply drives you crazy and will captivate everyone to quickly come and try this dish.
We will need:
- sweet bell pepper - 1 pc.
- eggplants - 2 pcs.
- zucchini - 1-2 pcs.
- carrots - 1 pc.
- tomatoes - 3 pcs.
- onion - 1 pc.
- garlic - 3 cloves
- olive oil - 4 tbsp
- oregano or dried herbs for vegetables
Stages:
1. Rinse all vegetables well and then wipe dry with a towel. Cut pretty in large pieces, as shown in the picture below. Of course, you can cut it more finely, then decide for yourself.
2. Zucchini and eggplant are also not cut too finely, but again you can do it differently, at your discretion.
3. Pour olive oil into the eggplants and stir with your hands, and then place on a baking sheet. Follow with zucchini, red or yellow bell peppers, tomatoes, onions and garlic. Season with salt and pepper and crush the oregano. Drizzle with olive oil and toss on a sheet.
4. Place in the oven, preheat it to 200 degrees for 15-20 minutes.
5. One more time, after about 10 minutes, you can remove it from the oven and stir with a spatula. This mix turned out great, simply mesmerizing.
Tip of the day! You can freeze several servings after everything has cooled, and then defrost as needed and heat in the microwave. And in just a couple of minutes you will have lunch or dinner ready.
This masterpiece belongs to Italian cuisine, well, we don’t mind. Eat for your health! Bon appetit, friends!
Recipe for slow cooker stew
Do you know that many Russians are accustomed to considering sauté and stew to be a dish that we inherited from the French. Unfortunately, we cannot afford to cook it as often as we would like. Usually these are summer days, because in winter you can’t get all the necessary components, but I would like to. So now take all the vegetables and cast a spell, and each time the stew will turn out completely different.
Did you know? But, in principle, you can add a different amount of ingredients each time, there are no particularly precise instructions here, and get new variations that will give interesting notes in taste.
But to be honest, many are chasing the classics, let’s not lag behind them and will do it according to the traditional version, but not in a saucepan, frying pan, but in a slow cooker. After all, it simplifies our life, and most importantly, the dish becomes even better, because vegetables are stewed and simmered in it under great pressure. It turns out like grandma's in a Russian stove.
We will need:
- tomatoes - 2 pcs.
- eggplants - 2 pcs.
- onion head - 1 pc.
- zucchini - 1 pc.
- cabbage — — 250-300 g
- mayonnaise - 3-4 tbsp
- salt - 1 tsp
- bell pepper - 1 pc.
- carrots - 1 pc.
- dill and parsley
Stages:
1. Start with the most basic, chop the cabbage into strips, slices, and then zucchini and eggplant into cubes. I also recommend cutting the bell pepper into small pieces.
Interesting! If you don’t like a certain bitterness in eggplants, you can soak them in salt water or simply remove the blue peel from them. Cool, but it works.
2. Cut the well-washed tomatoes into small cubes, but it is not necessary to remove the skin. Place in the multi-remote bowl).
Place the next layer of eggplant and zucchini on top of the tomatoes. Then onion (cut into cubes), bell pepper and cabbage.
Grate the carrots using a grater with large holes. and also add it here, you can add it along with the onion.
3. Pour or squeeze the mayonnaise from the soft packaging. Add salt and mix thoroughly. Close the lid and select the appropriate mode, on Redmond or Polaris it is “Extinguishing”, time - 45 minutes.
Vegetable stew with potatoes and zucchini
And here's another delicacy, don't pass it by. After all, each of the proposed options is different in some way. It seemed that even the way we cut the ingredients changed the taste of the final dish. This is the magic of cooking, hahaha.
Only real chefs and housewives know that the secret of any delicacy is the mood and attitude with which you make it. So smile and get to work. And this instruction will help with this. There is nothing difficult, even a schoolchild or a beginner can figure it out.
We will need:
- tomatoes - 3 pcs.
- zucchini - 1 pc.
- potatoes - 2 pcs.
- carrots - 1 pc.
- curry - pinch
- parsley - a bunch
- onion - 1 pc.
- yellow pepper - 1 pc.
- garlic - 1 clove
- vegetable oil
Stages:
1. Prepare all the ingredients for work, cut them into fairly large cubes.
2. Then place in a frying pan, heat it with vegetable oil and fry the potatoes for 5 minutes under a closed lid. Next, add carrots, peppers and onions. Stir and add a little salt. You can also add vegetable oil if you see that it is dry, so that nothing burns. Fry until done.
3. Add zucchini to the vegetables, they cook quickly, about 5-7 minutes, and add the tomatoes. If you like black ground pepper or sprinkle with chili. Cover and simmer for another 7 minutes. At the very end, add finely chopped garlic and curry for flavor.
4. That's all the witchcraft, but the way it looks is just superb. Garnish with parsley. Cool, try it. It looks great, very bright and drop-dead beautiful. Bon appetit!
Mushroom stew with vegetables
To be honest, I was about to finish writing this post, and then I remembered that there was also an option with mushrooms. After all, many people adore this delicacy and I am no exception. Watch and learn with the owner of this video.
The secret ingredient here is sour cream, who would have thought, but it is it that adds some zest and piquancy. And if you don’t like it, then replace it with tomato sauce(ketchup).
Cooking does not take much time, so no meat is added, but instead use champignons or those mushrooms that you have. Take them fresh, not pickled.
That's all friends! This is the note for today. I hope you liked the options, and you will definitely cook something delicious from vegetables today. See you in the next issues.
Vegetable stew can serve great side dish. It goes well with all types of meat and looks very appetizing on the table.
Vegetable stew:
To prepare, you need to take bell peppers, onions and eggplants in equal quantities (2-3 pieces each). Peel the potatoes, remove the seeds from the peppers, wash the eggplants and cut off the dried ends. Then all ingredients, including peeled onions, are cut into cubes of the same size and placed in a deep frying pan. Add a couple of finely chopped garlic cloves and 2 tbsp. spoons of tomato paste. Salt, mix and add water. When the vegetables become soft, the stew is ready. A few minutes before it’s ready, add a few black peppercorns and sprinkle with fresh herbs.
with beets in the oven:
Ingredients: 3 carrots, 2 beets, onion, 5-6 pcs. potatoes, 200 gr. fresh cabbage, salt and herbs. The beets are cut into small, thin rings or slices and fried in vegetable oil. The onion is cut into thin half rings, carrots and potatoes into small slices. The cabbage is chopped, all the vegetables are placed in a heat-resistant bowl, salted, filled with water and mixed. Preheat the oven to 180 and put the stew in it for 60 minutes. Sprinkle the finished dish with fresh herbs.
The next vegetable is very simple. All preparation will take no more than half an hour.
You will need: 3 young, small zucchini, 3 eggplants, green onions, dill, 6 pcs. tomato, peppercorns and spices to taste. Zucchini, tomatoes and eggplants are peeled and cut into cubes. The vegetables are thrown into the pan, sprinkled with onions and dill, and a little oil is added. Everything is salted, mixed and filled with water so as to cover the vegetables. You can add a little of your favorite seasoning to taste. When the water boils, reduce the heat, cover the stew with a lid and leave to simmer for 40 minutes.
Vegetable stew with cabbage:
To prepare you need to take: 300 gr. cabbage, 2 small zucchini, 1 sweet pepper and one carrot, two small tomatoes, a couple of cloves of garlic. Zucchini, carrots and peppers are cut into cubes, cabbage - into small squares. Place the vegetables in a deep frying pan and fry for about 10 minutes. Add 3 tablespoons of tomato paste, garlic, mix and add water. Add bay leaf, peppercorns and a tablespoon of flour diluted in ½ cup of water. Simmer over low heat until the vegetables are soft - about 40 minutes.
Aromatic vegetable stew with spices:
You need to take 2 small zucchini, sweet peppers and eggplant, three tomatoes, 1 carrot and 1 onion, garlic, a tablespoon of vodka and curry seasoning, tarragon and ginger.
Vegetables are peeled, washed, cut into cubes and blotted with a paper towel. The onion is finely chopped and fried. After 5 minutes, zucchini, eggplant and carrots are added to it, and after a few minutes - tomatoes. When the vegetables are browned, add a little water and leave them to simmer over low heat for about a quarter of an hour. A few minutes before readiness, add pasta, vodka, 0.5 teaspoon of curry and a pinch of tarragon. Salt to taste.
Vegetable stew with potatoes:
You will need: potatoes - 6 pcs., two bell peppers, carrots, garlic, a large onion and 2 tablespoons of tomato paste. The potatoes are peeled and cut into large cubes. Eggplants - into circles, which are then divided into 4 parts. The carrots are grated on a coarse grater, and the peppers and onions are cut into wide half rings. Garlic cloves are passed through a garlic press or chopped finely. Place all the ingredients in a saucepan, mix, salt and pepper to taste, add a glass of water, add tomato paste and leave on the stove for an hour. To prevent the stew from burning, it must be stirred periodically.