How to make vegetable stew. Cooking vegetable stew according to the most delicious recipes. Classic summer vegetable stew

It is prepared from absolutely any vegetable. In combination with fragrant herbs and seasonings, you get a very appetizing side dish or an independent Lenten dish. Recipes vegetable stew offer all sorts of different combinations of potatoes, zucchini, tomatoes, pumpkins, beans, beets, mushrooms, etc. To cope with the preparation of such a dish is not as easy as it seems at first glance. Simply chopped and stewed foods can turn out to be a solid "porridge" in finished form.

The five most commonly used ingredients in recipes are:

This will not spoil the taste, but will disappoint the appearance. To prevent this from happening, you need to carefully observe the cooking technology and maintain the temperature regime. Vegetable stew is perfect for those who are trying to stick to a diet and not burden their body. Vegetable stew don't lose useful properties and are easily digestible. After them there is no feeling of heaviness, so they are great for the holidays. Serve it on festive table best in big beautiful plate, decorated with chopped herbs. Such food will be to the taste of guests and effectively decorate the table.

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 hostess can find perfect recipe a stew that will win the hearts of all households, and also, with a little ingenuity, will surely acquire a signature dish.

Vegetable dishes are very popular, they are cooked in the cuisines of all nations. In France, the stew is called ratatouille, and in Greece - Briam. But, no matter what the dish is called, it is always based on finely chopped vegetables.

Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. Ragout 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 the foods that your household loves and start cooking.

Whatever cooking method you choose, remember to follow the basic simple rules that will help you prepare the perfect meal.

1. For aesthetic appearance the stew must be cut all the components equally - ideally, it should be finely chopped.
2. The most ideal option is when each ingredient is stewed separately, because. All products have their own time to readiness. If stewing each vegetable separately does not work, then add them to the dish in the order provided by the recipe. Then the taste of each component will be fully revealed.
3. If the stew is prepared with the addition of eggplant, do not be too lazy to cut it into rings, rub with salt and leave for half an hour to remove the bitter aftertaste. After a good wash, dry, cut into squares.
4. Some recipes involve the use of a special sauce that makes the dish more original. But if you want to cook the most useful low calorie meal, you should stop using sauces.
5. The most basic key to the perfect dish is your own imagination. Do not 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 slow cooker - this wonderful device greatly simplifies the cooking process without requiring constant attention. A slow cooker frees a woman from the need to constantly look after food; food does not burn, does not dry out, does not turn into gruel. Such cooking recipes will be within the power of even novice cooks.

Vegetable stew with meat

Ingredients:

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

How to cook:

1. We chop the pulp into squares, and then fry a little in a pan. There is no need to add oil, let the pork fry in its juices.
2. Cut the carrots and onions, fry them for a couple of minutes. We spread the tomato paste, garlic cloves, add the meat, pour a little water. We simmer for a few minutes.
3. Put the potatoes and avocado into the pan, cut into small slices. Season with salt, pepper or any other spices, mix everything well. Pour vegetables with water, but a little, about one measuring cup.
4. We select the "extinguishing" mode. In different multicookers, the cooking time varies slightly, but on average it ranges from thirty to forty minutes.

Sour cream, natural yogurt will give the dish more delicate taste. Buns with garlic or tortillas are well suited for food.

Vegetable stew with chicken

Chicken stew 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-calorie.

Ingredients:

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

How to cook:

1. We wash the fillet under water, cut into pieces. Fry it in a pan, seasoning with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
2. Cut the vegetables into large squares, remove the skin from the tomatoes. Pour the oil, put the vegetables in layers. We simmer for ten minutes. The multicooker lid must be closed.
3. Open the lid, add salt, mix the vegetables well, simmer them open for another fifteen minutes.
4. Put the meat in a saucepan, pour a little water. The dish will be ready in twenty minutes.

Parsley, dill or other herbs will add ready meal subtle aroma.

How to cook vegetable stew in the oven

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

Ingredients:

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

How to cook:

1. Rinse the veal under water, cut into pieces with a sharp knife.
2. Pour the pan, fry the meat over medium heat. Veal should be covered with a brownish crust.
3. Reduce the heat, add the selected spices to the meat. Mix the meat well and fry it a little more until a pleasant aroma appears.
4. Zucchini, carrots, potatoes and onions peel and cut into small pieces. Add vegetables to the pan, salt, fry for three minutes over medium heat.
5. Grate the tomato so that it turns out tomato juice. Pour it into the skillet.
6. Do not close the lid during frying - they will release the juice and lose their attractive appearance.
7. For baking, a regular ceramic pan is quite suitable. Put meat with vegetables in it, fill with boiling water. Rinse the greens, cut and generously sprinkle the dish with it.
8. 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, any sauce.

Easy vegetable stew recipes

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and great in taste. This food is very useful, contains many vitamins, the body easily absorbs it. Good suitable as a side dish for any meat.

Ingredients:

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

How to cook:

1. Carrots, onions, potatoes mode into squares, fry in oil;
2. We cook cabbage and beans.
3. Put the vegetables in the pan, add the broth, simmer for 10 minutes. You do not need to put cabbage, it is added later.
4. Add zucchini, cut into small squares, simmer for another 10 minutes.
5. We put cabbage, garlic, bay leaf and spices at the very end of the stew.
6. Sprinkle generously with herbs before serving.

Vegetable stew with minced meat

Ingredients:

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

How to cook:

1. Put the onion, sweet pepper, garlic on a heated frying pan, simmer for four minutes, add the minced meat, fry a little so that it becomes ruddy.
2. We heat the oven to 155 ° C.
3. We spread the vegetables in the brazier, add the tomatoes, tomato paste, beans.
4. Season with paprika and add salt.
5. Stew the stew for about 45 minutes.

To give the dish originality and tenderness, you can sprinkle it with grated cheese at the end of the stew. Buckwheat, pasta or rice will be a great 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:

1. Cut onions, carrots into strips, fry in a pan, you can use a saucepan, the main thing is that it has a thick bottom.
2. Cut potatoes, sweet peppers, zucchini into small cubes, add to the sautéed vegetables.
3. Simmer with the lid closed for about fifteen minutes. Fire should be medium.
4. After we add the tomatoes, chopped into cubes, salt, pepper. Cooking for another ten minutes.
5. We throw garlic, insist the dish for fifteen minutes - this will strengthen it taste qualities and aroma.

Sprigs of greens, sour cream or natural yogurt will be a great addition to a delicious meal.

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 of preserving your favorite vegetables for the winter from the summer. Canned stew will be a delicious addition to meat, fish, and will also delight vegetarians.

Vinegar free recipe

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:

1. We clean the carrots and onions, wash the tomatoes and zucchini.
2. We skip the vegetables through a meat grinder, and then put them in a pan. For ease of preparation, prepare deep dishes.
3. We clean and wash the pepper, cut it into small cubes and add to the vegetables.
4. Add salt, vegetable oil, sugar, throw a bay leaf. Mix everything well, put on fire.
5. Lower the heat as soon as the stew begins to boil and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
6. Rinse the jars thoroughly, sterilize them. You can use jars of any size, but it is best to take a liter so that the remains of the stew do not disappear after opening the jar.
7. Fill the jars with the finished stew, and then pasteurize them at a temperature of about 90 ° C. This procedure will keep your preservation as long as possible.
8. Carefully screw the jars with lids, turn them over, wrap them well with warm clothes, such as a blanket. When the blanks have cooled, place them in the cellar.

Vinegar preparation recipe

Fans of sour and spicy can add vinegar to the dish.

Ingredients:

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

How to cook:

1. Wash zucchini well, cut into cubes. If there are damages on the skin, they must be removed.
2. Washed tomatoes and sweet pepper cut into thin slices.
3. We cut the onion into small cubes.
4. We put the chopped vegetables in a saucepan, salt and add sugar, then pour in sunflower oil.
5. Cook vegetable stew on low heat for about half an hour. Stir the composition periodically so that it does not burn. At the end of cooking, all ingredients should be very soft. Vinegar should be added to the stew when the dish is almost ready.
6. We wash and sterilize the jars for rolling, put the stew in them while it is hot. After we dip the jars in boiling water and quickly roll them up. After we turn the jars over and wrap them, after a couple of days we transfer them to the basement.

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

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

In summer, we have at our disposal a huge sea of ​​different, no doubt, delicious fruits and vegetables! This fact alone is worth loving summer!

I can't get past the multi-colored vegetable and fruit specimens! I want to try everything and cook something tasty and healthy! It is easier to deal with fruits - it is advisable to eat them fresh, absorbing vitamins and amazing taste from them.

This year we had a record fruit harvest! I was pleased at first with strawberries, then cherries, red currants, cherries! Later came the turn of black currants, gooseberries, white apples. Especially the apricots! Their harvest was special! We ate plenty and preserved jam for the winter!

Many vegetables can also be eaten raw, which we do with pleasure, collecting green cucumbers in pimples, red-cheeked tomatoes, green bell pepper, young green pea, cabbage, greens.

But what to do with vegetables that are healthy, but you can’t eat them raw?! That's right, cook from them delicious food! Previously, I offered a small selection of delicious and delicious recipes.

In the summer, I most often cook stews only from vegetables, because in the heat I don’t want fatty meat food. But, if you are in a vegetable stew, the recipe of which I propose, add pieces of fried chicken fillet, pre-stewed pork ribs or just stew (pork, beef), believe me, its taste will not deteriorate!

Necessary ingredients for cooking vegetable stew:

2-3 medium zucchini
2-3 eggplant
2 carrots
3 large tomatoes
Green onion, parsley, dill
2-3 onions
5-6 large new potatoes
small cauliflower.
Seasoning, salt, pepper to taste

I am a supporter of natural vegetables, without frying, so when preparing stews, I do not fry vegetables first. Naturally, I clean them, wash them, cut them, But this is where the preparatory process ends.

Recipe for vegetable stew.

Preparing vegetables.

For clarity, we will use photo 1. The numbers indicate the main ingredients used. In accordance with this numbering, I will tell in order.

Step 1-2. We clean the zucchini, eggplant, removing the skin from them. We cut them into pieces or half rings (as you wish). I do not pre-soak eggplant in water, because I like their slightly bitter taste. But you can, after cutting the eggplants, hold them for 5-10 minutes in cold, heavily salted water.

Step 3 We clean the carrots, rub on a medium grater, or cut into half rings or straws.

Step 4 We remove the skin from the tomato, having previously doused them with boiling water (or dipped them in boiling water for 1-2 minutes) and immediately cooled them in running cold water. We cut into cubes.

Step 5-6. Cut green and onion.

Step 7 We prepare young potatoes, peel them, wash them thoroughly. We cut into slices.

Step 8 Divide the cauliflower into florets.

The procedure for preparing vegetable stew.

Everything is simple!

• To the bottom large pot lay in layers: potatoes, zucchini, eggplant, cauliflower, pour grated carrots, onion on top and finish with tomatoes.
• Now the entire “puff” structure is poured with boiling water so that the layers with potatoes, zucchini and eggplant are approximately covered with water. If there are a lot of vegetables and they are located in a slide above the pan, do not worry. Pour in as much water as will fit, then top up if needed. During cooking, the vegetables will boil down and “settle”.
• After boiling, cook the stew for 10-15 minutes. Add water (if you want to get two dishes in one: the first and second, like mine), spices, salt. Cover the saucepan with a lid. Cook over low heat until done, about 5-10 minutes.
• A couple of minutes before it's ready, add green onion and some butter or sunflower oil for taste. Greens - dill, parsley, cilantro, mint (of your choice) add directly to the plate.

This is the dish I made! It's a pity that the taste and aroma cannot be conveyed! But take my word for it: it was delicious!

The recipe for vegetable stew is present in cookbooks of almost all peoples of the world. It's just called differently. In Moldova it is gouvech, and in France it is ratatouille. The Italian chanfotta, the Indian sabji, the Armenian Ailazan and the Macedonian zarzavat are also very close relatives. Ragout is also a very budget dish. All the vegetables that are in the house will do: tomatoes and potatoes, bell peppers, eggplants and zucchini, cabbage and carrots, pumpkin, turnips, onions ... The main thing is that the components harmonize well with each other. If the stew is cold, you can put it on toasted toast - and it will come out delicious sandwich. And just on a plate as an appetizer, it will look great. Top hot stew with sour cream for a great vegetarian main course. And as a side dish, it goes well with meat or fish. Below you will find some tips on how to cook vegetable stew.

General rules

First, something about the dish itself. The idea that a stew is a mixture between thin puree and thick soup is fundamentally wrong. In this dish, all vegetables should retain their shape as much as possible. And at the same time be fully prepared. Considering that vegetables require different times for cooking, you should first put solid ingredients (carrots, potatoes) into the pan, and only then more tender ones (tomatoes, cabbage). It is better to cook stew in a thick-walled pan. Sometimes there are recipes designed for a frying pan or oven. This dish comes out very tasty in a slow cooker. Otherwise, the recipe for vegetable stew is extremely simple and provides an opportunity for culinary inspiration to manifest. The main thing is to choose ingredients that accompany each other. Cut them into medium-sized cubes and stew.

Ragout with mushrooms

The best utensils for this dish would be an Asian wok pan, but a regular one will work too.

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

Turkish recipe

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

• We clean zucchini, eggplant, potatoes, peppers. Cut into thin circles, and pepper - into strips.
• We spread the vegetables in a form covered with baking paper, pour vegetable oil (five tablespoons). Cook on medium temperatures for about forty minutes.
• For the sauce, mix a glass natural yogurt with two cloves of crushed garlic, a pinch of salt and chopped dill.

Vegetable stew with zucchini in the sleeve

This recipe will allow us to cook a meat dish.

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

It's very tasty and hearty meal. Potato is the main ingredient here. It will need a kilogram.

• Peel the tubers, cut into cubes and fry in vegetable oil until golden brown.
• We shift the potatoes to the ducklings (or cauldrons). And we send three zucchini cut with washers to the pan. Fry them on both sides. Spread over potatoes.
• Fry 300 grams of chopped white cabbage. We put it on the zucchini. Salt each layer of vegetables.
• We make sauce. For him, first fry one chopped onion. tablespoon tomato paste diluted in a glass of boiling water. Pour in the browned onion. Salt, pepper, sweeten with sugar.
• Pour this sauce over the vegetables. Simmer under a lid over low heat for about twenty minutes.

Georgian Ajapsandali

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

• Dice two eggplants, sprinkle with salt and leave to emit bitterness.
• We cut two onions finely, but we cut two tomatoes and two bell peppers coarsely so that they do not turn into porridge during the cooking process.
• Pour vegetable oil into the bowl of the multicooker and spread the onion. We put the unit on the "Frying" mode, do not lower the lid.
• After a quarter of an hour, add pepper and tomatoes and leave to cook for another fifteen minutes.
• We strain the eggplants, wash them from excess salt and put them to the vegetables. We also add 400 grams of green beans there. Mix and add a little water. We cover the multicooker and set it to the "Extinguishing" mode.
• After forty minutes, we fall asleep finely chopped greens of cilantro and basil, squeeze out three cloves of garlic. Mix, salt and season with spices. We continue to simmer for another twenty minutes.

When the season of young vegetables has come, it is worth pleasing yourself and loved ones delicious stew from vegetables. By the way, vegetable stew is prepared very simply and quickly enough. The composition of vegetables can be varied and cooked to your liking. If desired, you can always cook a 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 the stewpan is stewing or boiling, poaching food, as well as preparing sauces. It is very convenient to fry foods in a saucepan, mixing them by shaking. Vegetable stews require the ingredients to be roasted, and the stew pan does a good job of that.

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 stew is made from heavily ground products, such as stew sauce, or other tasty meat sauce, which is also prepared from minced meat - comes from Lazio.

Quite rare to find vegetarian dishes- vegetable stew, without the addition of meat or game. Sometimes mushrooms are added to the stew, which greatly improves their taste. However, the majority believes that the stew should be with meat - different or. But, it's a matter of taste and personal preference.

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

If you are going to cook vegetable stew, you should take care of the youngest and freshest vegetables. As a rule, you should not limit yourself to a small amount different vegetables. If you cook vegetable stew only from, it will turn out. For stews - the more different vegetables, the tastier and richer the dish turns out. Be sure to prepare very ripe and juicy tomatoes, in the puree of which the stew will be stewed.

Ragout of vegetables. Step by step recipe

Ingredients (2 servings)

• Zucchini 1 pc
• Eggplant 2 pcs
• bell pepper 2 pcs
• Hot pepper 1 pc
• Onion 1 pc
• Carrot 1 pc
• young potatoes 2 pcs
• Ripe tomato 4-5 pieces
• Combined greens (dill, parsley, cilantro) taste
• Olive oil 50 ml
• Salt, black pepper, sugar, coriander taste

1. If desired, other vegetables can be added to the recipe - garlic, roots, petiole celery, squash, zucchini, etc. Vegetable stew will be even tastier. I advise you to definitely use young zucchini, which can still not be peeled, as well as young eggplants with a shiny dark surface and immature seeds. Tomatoes for the sauce should be as ripe as possible and very juicy so that you do not have to add water to the vegetable stew.

   Young vegetables for stew

2. All vegetables must first be fried or baked. Considering that eggplants absorb oil like a sponge during frying, and I don’t want to increase the calorie content of vegetable stew, I suggest baking eggplants. Wash young eggplants, cut off the skin with a sharp knife. Put the eggplant on a plate and put it in the microwave for 7-8 minutes. The aubergines bake great. In the same way, I advise you to prepare the bell pepper - peel it from the seeds and bake in the microwave for 5-6 minutes, then put the hot pepper in a plastic bag until the pepper cools down a bit and the outer film peels off, which must be removed.
3. Peel onions and carrots and chop coarsely. Pod hot pepper clean from seeds and white inner partitions and cut into small pieces, and preferably into strips. Heat olive oil in a saucepan or deep frying pan. Fry onion, carrot and pepper in oil for 4-5 minutes.

   Fry onions, carrots and hot peppers

4. Young zucchini, without peeling, cut into large cubes. Peel a few young potatoes and also cut into cubes, about half the size of a zucchini. Add zucchini and potatoes to fried vegetables. Stirring occasionally, fry the vegetables over medium heat without a lid. The time of frying the ingredients for the stew is until the vegetables are half cooked.

   Add zucchini and potatoes

5. 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 the baked eggplant to the vegetable stew. Add 0.5 tsp. sugar, 0.5 tsp ground coriander, salt and black pepper to taste. Stir the vegetables, reduce the heat and cover the saucepan with a lid. Stew vegetables in their own juice for 5-10 minutes.

   Add baked and chopped eggplant and peppers

6. While the vegetables are stewing, you need to cook tomato puree from fresh ripe tomatoes. Put the tomatoes in a deep bowl and pour boiling water for 1-2 minutes. Cool the tomatoes under running water. cold water. The skin of the tomato peels off easily. Peel the tomatoes from the skin and seeds, remove the white parts, the growth zone. Put the pulp of the tomatoes in a blender and grind the pulp into a puree. If there are solid inclusions in the puree - the remains of seeds, white parts, then it is better to additionally wipe the puree through a sieve.

   Prepare and add tomato puree to the stew

7. 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 it seems to you that there is too little moisture in the stew, you can add a little water, but no more than half a glass.
8. Simmer the dish until fully cooked. It is better not to mix the stew during stewing so that the vegetables remain intact. Next, there are options. Vegetable stew can be made quite liquid and soup-like, as they are cooked, or made closer to main courses, as they are done. 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

9. Arrange the finished vegetable stew in deep plates. Optionally, if you like spicy, it is quite possible to sprinkle the vegetable stew with a pinch of coarse hot pepper or chop some fresh hot pepper, spreading it on the stew. Be sure to sprinkle the vegetable stew with finely chopped greens.