What can you make a stew from? Vegetable stew in the oven is a super recipe. Vegetable stew with pork

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.

Technological 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.

Technological 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.

Technological 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, you can replace the minced meat with fish fillet and the taste will not suffer from this.

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.

Technological 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

A summer, tasty, bright and healthy recipe for preparing stew using an indispensable kitchen unit. And the best time to prepare the dish is considered to be 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 you to enjoy fruits and vegetables all year round. Having prepared a dish according to this recipe, be sure 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.

Technological 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: starting from the hard ones and ending with the softest ones;
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 make a typical mistake - they boil the ingredients and, as a result, the stew turns into porridge. To prevent such a mistake, remember a simple scheme: add 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.

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 can be cooked in the oven or in a slow cooker. I wrote an article a long time ago in which there are 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.

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, cut off the ends on both sides, and cut into 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. If possible, use bell peppers of 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. Add 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 give juice and with it the bitterness drains away.

2. We also cut the potatoes into large cubes. We will cook the potatoes separately. Pour some water into the pan, add salt, add the 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 too. Mix. Cover with a lid and simmer for another 5 minutes.

In general, vegetables are fried over high heat, but when they are stewed, we reduce the heat.

Place the prepared vegetable stew on plates and sprinkle with herbs.

Bon appetit!

Video - Vegetable stew with meat

Bon appetit!

Summer is a time that pleases us with an abundance of healthy, tasty and fresh vegetables. Vegetable stew is probably the most common and delicious dish that is prepared in the summer. Any housewife will be able to find the perfect stew recipe that will win the hearts of all household members, and with a little ingenuity, she 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 an aesthetic appearance of the stew, it is necessary 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 prepare 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 the ideal proportions of vegetables, relying 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 a 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 a subtle aroma to the finished dish.

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 the 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 their 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 enhance its taste and aroma.

Sprigs of herbs, sour cream or natural yogurt will be an excellent addition to the delicious 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 the 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
ground black 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.
Combine stewed vegetables 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 thick, cut it off without regret. Lightly fry.
Lastly, add the coarsely grated tomatoes. You can replace them with 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!

When the season of young vegetables has arrived, it is worth treating yourself and your loved ones with a delicious vegetable stew. By the way, vegetable stew is prepared very simply and quite quickly. The composition of vegetables can be varied and the dish can be prepared to suit your taste. If desired, you can always make the stew quite liquid - like a soup. Or very thick, as a second course.

It is very convenient to cook vegetable stew in a saucepan - a deep frying pan with high walls, a lid and a long handle. The main function of a stewpan is stewing or boiling, poaching food, and preparing sauces. It is very convenient to fry foods in a saucepan, stirring them by shaking. Vegetable stew requires frying the ingredients, and the stewpan does this well.

It is generally accepted that stew is a dish of small pieces of meat or vegetables that are pre-fried and then stewed in sauce. But in Italian cuisine, ragu is prepared from highly ground products, such as ragu sauce, or other tasty meat sauce, which is also made from minced meat - a native of Lazio.

It is quite rare to find vegetarian dishes - vegetable stew, without the addition of meat or game. Sometimes mushrooms are added to stews, which significantly improves their taste. However, the majority believes that the stew should be with meat - various or. But, this is a matter of taste and personal preference.

The essence of any stew, and vegetable stew is no exception, is frying the ingredients followed by a long stew in a small amount of liquid.

When planning to prepare a vegetable stew, you should take care of the youngest and freshest vegetables. As a rule, you should not limit yourself to a small number of different vegetables. If you cook vegetable stew only from, it will work. For stew - the more different vegetables, the tastier and richer the dish. It is imperative to prepare very ripe and juicy tomatoes, the puree of which will be used to stew the stew.

Vegetable stew. Step by step recipe

Ingredients (2 servings)

Zucchini 1 piece
Eggplant 2 pcs
bell pepper 2 pcs
Hot pepper 1 piece
Onion 1 piece
Carrot 1 piece
New potatoes 2 pcs
Ripe tomato 4-5 pcs.
Mixed greens (dill, parsley, cilantro) taste
Olive oil 50 ml
Salt, black pepper, sugar, coriander taste

If desired, you can add other vegetables to the recipe - garlic, roots, stalked celery, squash, zucchini, etc. Vegetable stew will be even tastier. I advise you to definitely use young zucchini, which may not yet be peeled, as well as young eggplants with a shiny dark surface and unripe seeds. The tomatoes for the sauce should be as ripe as possible and very juicy so that you don’t have to add water to the vegetable stew.
Young vegetables for stew
All vegetables must be pre-fried or baked. Considering that eggplants absorb oil like a sponge when fried, and I don’t want to increase the calorie content of the vegetable stew, I suggest baking the eggplants. Wash the young eggplants and cut the skin into strips using a sharp knife. Place the eggplants on a plate and microwave for 7-8 minutes. The eggplants will bake perfectly. I advise you to prepare the bell pepper in the same way - remove the seeds and bake it in the microwave for 5-6 minutes, then transfer the hot pepper into a plastic bag until the pepper cools a little and the outer film peels off, which must be removed.
Peel the onions and carrots and chop coarsely. Peel the hot pepper pod from seeds and white inner walls and cut into small pieces, or better yet, into strips. Heat olive oil in a saucepan or deep frying pan. Fry onions, carrots and peppers in oil for 4-5 minutes.
Fry onions, carrots and hot peppers
Cut the young zucchini into large cubes without peeling. Peel a few new potatoes and also cut into cubes, approximately half the size of the zucchini. Add zucchini and potatoes to the fried vegetables. Stirring occasionally, fry vegetables over medium heat without a lid. The time to fry the ingredients for the stew is until the vegetables are half cooked.
Add zucchini and potatoes
Cut the cooled and peeled bell pepper into strips and add to the fried vegetables. Cut the eggplant in half and cut into pieces. Add baked eggplant to vegetable stew. Add 0.5 tsp. sugar, 0.5 tsp. ground coriander, salt and black pepper to taste. Stir the vegetables, reduce heat and cover the saucepan with a lid. Simmer vegetables in their own juice for 5-10 minutes.
Add baked and chopped eggplant and peppers
While the vegetables are stewing, you need to prepare tomato puree from fresh ripe tomatoes. Place the tomatoes in a deep bowl and pour boiling water over them for 1-2 minutes. Cool the tomatoes under running cold water. The skin of the tomato can be easily removed. Peel the tomatoes from skins and seeds, remove the white parts and growth zone. Place the tomato pulp in a blender and grind the pulp into a puree. If there are solid inclusions in the puree - remnants of seeds, white parts, then it is better to additionally rub the puree through a sieve.
Prepare and add tomato puree to the stew
Add the prepared tomato puree to the fried vegetables. Bring the vegetable stew to a boil and simmer over low heat, covered, for at least 20 minutes. Usually the cooking time for vegetable stew is up to 1 hour, but if the vegetables are young and well fried, 30 minutes is enough. If you feel that there is too little moisture in the stew, you can add a little water, but no more than half a glass.
Simmer the dish until fully cooked. It is better not to stir the stew while stewing so that the vegetables remain intact. Then there are the options. Vegetable stew can be prepared quite liquid and soup-like, as they do, or you can make it closer to main courses, as they do. Everything should be the way you like it. Excess liquid can be evaporated by removing the lid from the saucepan.
Simmer covered over low heat
Place the prepared vegetable stew into deep plates. Optionally, if you like it spicy, you can sprinkle the vegetable stew with a pinch of coarsely ground hot pepper or chop some fresh hot pepper and spread it over the stew. Be sure to sprinkle the vegetable stew with finely chopped mixed herbs.