In general, you can start with sausages - everything else, according to my children, is completely unimportant. Nevertheless, we have an agreement: if you want these indistinct pieces of sausage on the plate, please be so kind as to commit yourself to eat the rest. They are masters of picking out sausages and leaving carrots and cabbage, but in our family such tricks are taboo, so children sigh and eat what I think is healthy in order to enjoy what seems tasty to them. Of course, you can now open a dispute and start talking about the dubious benefits of fried carrots and cabbage, which succumbed to heat treatment, but, you see, even in this form, these vegetables are much healthier than the same sausages or many other dishes we are used to, so I don’t really bother with moments like this and I'm just glad that I can feed the children something delicious and ... ok, if not harmful. But why only children? My husband and I also enjoy fried potatoes with vegetables and sausages - however, we honestly give sausages for the benefit of those to whom they seem to be manna from heaven.
Contrary to stereotyped opinion, potatoes are not at all as high in calories as they are commonly thought to be. The average portion contains only about 110 kcal, but the addition of butter immediately almost doubles the calorie content of the dish.
Completely homemade, everyday dish. There is no pathos or sophistication in it, no expensive products or especially rare ingredients. The most ordinary food for the most ordinary everyday dinners, with one but: it's delicious! It's so delicious that it's hard to resist the temptation to take another half serving. Well, besides, it is prepared quite simply and unobtrusively - it is quite possible to figure out for dinner after a long day at work.
Ingredients:
4 medium potatoes;
1/4 small head of cabbage;
1 carrot;
2 onions;
3-4 sausages;
vegetable oil for frying;
salt, pepper, herbs to taste.
We prepare all the ingredients right away, so that everything will be easier and faster later.
Peel onions, carrots, potatoes.
We cut: potatoes - into strips (put in a bowl of water), carrots - into long thin strips (a special knife for cutting vegetables will help you), onions - into half rings. At the same time we chop the cabbage. Well, for the company, we immediately cut sausages - as large or small as you see fit (I usually divide each one in half lengthwise, and then turn it into crescents).
In a heavy-bottomed pan, heat the oil well, spread the slightly dried potatoes. Stirring very rarely, fry until almost cooked. When the potatoes become soft, add onions, after a minute - carrots and cabbage slightly mashed with hands. Stir and fry for another 5-7 minutes - until the carrots are ready. At the end, add sausages, then salt, pepper if desired, mix. Turn off.
We serve immediately. Of course, it is better - with fragrant ground tomatoes or barrel pickles. Delicious and appetizing!
But you can cook it deliciously not only with meat, but also without meat. It is a tasty and self-sufficient product in itself. Therefore, if you stew it correctly, then it will be no less tasty than with meat or chicken.
Such a dish is especially relevant in fasting. Yes, and vegetarians are always happy to eat this vegetable prepared in this way. I know this first hand. There was a time when I didn't eat meat for two years. Apparently my body at that time decided to take a break from meat food and began to tell me about it with all sorts of signals.
In order not to torture myself, I agreed with him and became a vegetarian for two years. And after resting, he again wanted meat food. And I had no choice but to agree with him again.
Now apparently the same thing is happening with the body of my son. True, he has not eaten meat for 6 years. During this time I have learned to cook a lot. vegetarian dishes. But stewed potatoes are one of the first places on this list.
Therefore, if you decide to take a break from meat, or are a vegetarian for ideological reasons, I advise you to take note of this recipe.
Stewed potatoes with vegetables
We will need:
- potatoes - 0.5 kg
- onion - 1 pc.
- carrots - 1 pc.
- bell pepper- 1 PC.
- tomato -1 pc, or tomato paste
- garlic - 1-2 cloves
- spices - zira, coriander, paprika, saffron (or turmeric), nutmeg
- salt, ground black pepper, red ground or capsicum
- sugar -0.5 tsp
- dried herbs
- Bay leaf
- vegetable oil - 2-3 tbsp. spoons
- greens - for sprinkling
Cooking:
1. Cook all vegetables. Onion cut into small cubes.
2. Peel potatoes and carrots. Carrot cut into large cubes.
3. Peel the pepper from the stalk and cut into cubes.
4. Chop the garlic. First crush it with the back of a knife. And then, holding the handle with one hand, and with the other, pressing on the tip of the knife, randomly chop the garlic with quick movements.
5. Scald the tomato with boiling water, let it soak for 1 minute, and peel the skin. Or rub the tomato on a grater, and discard the remaining skin. And in winter, you can use homemade or store-bought tomato paste. Chop scalded tomato.
6. Heat vegetable oil in a thick-walled saucepan. Fry the chopped onion on it until golden brown over medium heat. If there is no such pan, then you can fry in a frying pan, and only then transfer it to a pan and boil the potatoes with vegetables in it.
7. It is important that the onion does not burn, but is slowly fried. Then pour half a glass into the pan hot water. Steam the onion. You don't need to put out the fire. When all the water has evaporated, the onion will become soft and almost translucent. When the dish is ready, such an onion will be practically invisible in it. If desired, of course, it will be possible to see it, but in any case, it will be less noticeable. And it certainly won't squeak on your teeth.
8. Add chopped tomatoes or tomato paste, and fry it for 3 minutes. Add spices along with tomatoes. They also need to be slightly browned. Spices will give an unforgettable flavor to the potatoes and enrich it with additional notes of taste. If you love spicy dish, add a piece of red hot pepper. If you don't like it, add just a little bit. The taste will not turn out spicy, but the pepper will share the aroma and taste.
9. Add carrots and sugar to the tomato. Adding sugar will make the dish more delicious. In addition, carrots, along with sugar, retain their color better. Fry 3 minutes. You can add quite a bit of water. It needs to be added if the carrots are dryish and their juice is not enough.
10. While the vegetables are fried, chop the potatoes fairly large. You can cut it into 6-8 pieces. So he will well retain his own taste and will be nourished by the juice of other vegetables.
11. After the tomato is fried, pour in the water and add the potatoes. You need to add as much water as you like in such a liquid dish. You can add quite a bit, cover with a lid when it boils, and simmer over very low heat. Keep an eye on it so it doesn't burn. Stir periodically.
If you like to have more liquid in the dish, pour enough water so that it completely covers the entire contents of the pan.
12. In any case, bring to a boil, salt to taste, add dried herbs, cover and simmer for 15 minutes over low heat. The contents of the pot should languish more than boil.
13. If the vegetables were fried in a pan, then we transfer them to a regular saucepan, and adding potatoes there, stew everything together already in the saucepan.
14. After 15 minutes, pepper, add bay leaf. Then simmer for another 10 minutes.
15. Turn off the gas, close the pan tightly with a lid. For reliability, you can also cover with a towel. Leave to simmer for at least 20 minutes. During this time, all the ingredients will be saturated with each other's juices, and will become even more tasty and fragrant.
16. Serve the finished dish with chopped fresh herbs, and, if desired, with fresh garlic.
How and with what you can tasty stew potatoes
- if you do not deny yourself the pleasure of eating mushrooms, then they can also be included in the recipe for this dish. If you use fresh or frozen mushrooms, then they need to be cut and fried along with onions. Of course, in this case, their heat treatment will be more than necessary, but in principle this can be allowed.
- or mushrooms can be fried separately in a small amount of oil for 5 minutes. And add them to the cooking dish along with other vegetables.
- if you do not use mushrooms, then very delicious dish obtained with the addition of a green apple. Apples are peeled, cut into thin sticks and put in a saucepan for 15 minutes before the end of cooking.
- Partly the apple is boiled soft, partly remains in pieces. It gives a sour note of taste and a feeling of freshness. And if it is also fragrant, then the aroma of the dish is enhanced.
- sometimes I add fresh plums to the dish. The effect is the same as from an apple, but the taste changes.
- In spring or early summer, it's a good idea to add some fresh zucchini.
- Of course, you understand that these are only cooking options. You don't need to add everything at once. Sometimes you want to cook a dish, but there is no ingredient. Then you can replace it. To specifically not run to the store.
- you can also replace spices, herbs. This is also not a dogma. Maybe you have your own preferences, you can use the ones you like best. The main thing is not to ignore them at all. Without spices, it can be difficult to achieve the desired taste and aroma.
Well, that's probably all! Cook and eat delicious Lenten dish. I hope you enjoy it!
Bon Appetit!
A delicious lunch can be prepared even if there is neither meat nor fish in the refrigerator. Potatoes stewed with vegetables - hearty meal with excellent organoleptic qualities. The meal is prepared simply, it is inexpensive, but it is quite capable of replacing a full dinner.
Cooking features
Potatoes can be stewed with almost any vegetable. Stewed potato dishes can differ not only in composition, but also in cooking technology. In order for the result to please, you need to know a few points that do not depend on the chosen recipe:
- If vegetables are fried before stewing, they will retain their shape better. On the taste ready meal this will also have a positive effect, but its calorie content will increase from this.
- The form of cutting vegetables should be similar, then the finished stew looks more appetizing.
- Vegetables may require different times heat treatment. So that some of them are not digested, while others do not turn into porridge, it is necessary to follow a certain order of their bookmarks or cut them into pieces of different sizes.
- You can stew potatoes with vegetables without adding sauce, in tomato juice, broth and even water. Adding sour cream, mayonnaise or other sauce will make the taste of the finished dish more expressive. Herbs and spices successfully cope with this task.
- Vegetable mix can be supplemented with green beans, green peas, mushrooms - these products go well with potatoes.
- If you stew potatoes with vegetables in a cauldron or a thick-walled saucepan over a very low heat, the vegetables are saturated with the taste and aroma of each other, which favorably affects the organoleptic qualities of the finished dish.
Potatoes stewed with vegetables can be served as an independent dish or as a side dish for meat and fish dishes. This stew goes well with sausages.
Potatoes stewed with seasonal vegetables
- potatoes - 0.5 kg;
- zucchini - 0.2–0.25 kg;
- eggplant - 0.2 kg;
- onions - 100 g;
- carrots - 100 g;
- tomato paste - 20 ml;
- vegetable oil - 60 ml;
- water - 0.5 l;
- salt, pepper, spices - to taste.
Cooking method:
- Peel the eggplant, cut into cubes about 1–1.5 cm in size. Prepare a solution of 1 liter of water and a tablespoon of salt. Dip eggplant slices into it, leave for 15 minutes.
- Wash the rest of the vegetables, dry with a napkin.
- Peel the carrots, cut them into small cubes.
- Remove the husk from the onion, finely chop the onion.
- Rinse the eggplant, let them dry.
- Heat 40 ml of vegetable oil in a frying pan. Put onions, carrots and eggplants in it. Fry them for 5 minutes.
- Add tomato paste, saute vegetables in tomato for 5 minutes.
- Peel potatoes, cut into roughly the same cubes as eggplant.
- In a cauldron, heat the remaining oil, put potato cubes in it, lightly brown.
- Add browned vegetables and water. Simmer for 10 minutes.
- While the potatoes are stewed with onions, carrots and eggplant, prepare the zucchini. It needs to be cleaned of coarse skin, remove the pulp from it with large seeds. If the vegetable is young, it can not be peeled.
- Cut the zucchini into cubes, put in a cauldron with the rest of the vegetables. Salt and season the stew to taste.
- Continue simmering the vegetables for 15 minutes until they are all soft.
- Remove the cauldron from the fire, cover it with a lid, let the stew brew for 15 minutes and serve it to the table.
Instead of water for stewing vegetables according to this recipe, you can use vegetable broth or tomato juice, then the stew will turn out even more tasty and appetizing.
Potatoes stewed with vegetables in sour cream
- potatoes - 1 kg;
- carrots - 0.2 kg;
- onions - 0.2 kg;
- tomatoes - 0.3 kg;
- vegetable oil - 20 ml;
- sour cream - 100 ml.
Cooking method:
- Wash, dry and clean vegetables.
- Cut potatoes into thin slices or semi-circles.
- About the same pieces as potatoes, cut the tomatoes.
- Cut the onion into thin half rings.
- Cut the carrots into strips or chop on a grater designed for making Korean salads.
- The bottom of a cauldron or saucepan with non-stick coating lubricate with oil.
- Put half the potatoes, salt and pepper them.m
- Sprinkle onion half rings and carrots on top.
- Lay out half of the remaining potatoes. Pepper it and salt it.
- Put the tomatoes in the next layer, put the remaining potatoes on them.
- Salt it and pepper it, cover with sour cream.
- Put the cauldron with vegetables on a slow fire. Stew vegetables for 30-40 minutes after the juice released from them begins to boil.
When serving, the stew is sprinkled with chopped herbs. It looks appetizing. You can cook it in a slow cooker using the "Extinguishing" program, or in the oven.
Potatoes stewed with vegetables and green beans
- potatoes - 0.75 kg;
- green beans, fresh or frozen - 0.5 kg;
- tomatoes - 0.75 kg;
- carrots - 0.2 kg;
- onions - 0.2 kg;
- canned olives - 100 g;
- green onions - 50 g;
- olive oil - 100 ml;
- feta cheese - 50–100 g;
- salt, pepper - to taste.
Cooking method:
- Peel the potatoes and cut into strips, as for cooking french fries.
- Cut the beans into 2-3 cm pieces.
- Pour boiling water over the tomatoes, peel, cut into cubes.
- Grind carrots on a coarse grater.
- Onion cut into thin halves of the rings.
- Pour oil into a cauldron, fry onions and carrots in it.
- Add beans and potatoes. Fry them for 10 minutes.
- Add tomatoes, turn off the heat. Simmer vegetables for 30 minutes. 10 minutes before cooking, salt and season to taste.
When serving, sprinkle with chopped olive rings, finely chopped green onion and cheese. Such a treat is not ashamed to be served even at the festive table.
Potatoes stewed with vegetables in a slow cooker
- potatoes - 0.3 kg;
- white cabbage - 0.2 kg;
- zucchini - 0.2 kg;
- carrots - 100 g;
- tomato juice (or tomato paste diluted with water) - 0.25 l;
- butter- 50 g;
- salt, spices - to taste.
Cooking method:
- Lubricate the multicooker bowl with oil.
- Wash the zucchini, cut it into cubes about 1 cm in size. If the vegetable is ripe, you must first peel it, remove the pulp with large seeds.
- Peel the potatoes, cut them into the same cubes as the zucchini.
- Mix the potatoes with zucchini and transfer the vegetables to the multicooker container.
- Scrape the carrots, wash, dry with a kitchen towel, grate coarsely.
- Wash the head of cabbage, remove the top leaves. Finely chop the cabbage.
- Mix cabbage with carrots, put them on other vegetables.
- Salt, season the vegetables to taste, put the remaining oil on top.
- Pour tomato juice into the multicooker bowl, lower the lid and start the unit by selecting the “Extinguishing” program. Set the timer for 40-50 minutes depending on the power of your device.
Such vegetable stew supporters of a healthy diet will like it, as it is prepared without preliminary frying of the ingredients. By excluding oil from the composition, you will also get a low-calorie version of this dish, but a little less tasty. If you are fasting or not eating animal products for any other reason, you can replace the butter in the recipe with margarine or olive oil.
Potatoes stewed with vegetables in a saucepan
- potatoes - 0.5 kg;
- zucchini - 0.35 kg;
- tomatoes - 0.2 kg;
- Bell pepper- 0.2 kg;
- carrots - 150 g;
- onions - 100 g;
- salt, spices, fresh herbs - to taste;
- refined vegetable oil - 100 ml;
- boiled water - how much will it take.
Cooking method:
- Wash the carrots, peel them, cut into slices. If large, you can cut into quarters of circles.
- Peel the onion, cut into small cubes.
- Cut the peeled zucchini and potatoes into cubes about 1 cm in size. If the zucchini is ripe, you need to extract the pulp with large seeds before chopping.
- Remove the seeds from the pepper, cut the pulp into squares about 1 cm in size.
- Pour boiling water over the tomatoes, remove the skin from them, cut the flesh into small pieces of arbitrary shape.
- Pour oil into the bottom of a pan with a good non-stick coating, fry the onion until golden brown.
- Add carrots, fry for 5-7 minutes.
- Add pepper. Continue sautéing the vegetables for another 5-7 minutes.
- Put potatoes, zucchini and tomatoes to the fried vegetables. Salt and season vegetables to taste. Stir.
- Cover the pot with a lid and simmer the vegetables over low heat until tender. If it seems to you that the juice released from the vegetables is not enough and the food may burn, you can add a little water, about half a glass.
Potatoes prepared according to this recipe have a rich taste and aroma and will become even more appetizing if you sprinkle them with chopped herbs when serving.
Potatoes stewed with frozen vegetables
- frozen vegetable mix (ideally for saute or ratatouille) - 0.4 kg;
- potatoes - 0.3 kg;
- water - 120 ml;
- refined vegetable oil - 60 ml;
- salt, black ground pepper- taste.
Cooking method:
- Wash the potatoes, peel, cut into centimeter-sized cubes or medium-sized bars.
- Heat the oil in a deep frying pan, fry the potatoes until browned (7-8 minutes).
- Pour over potatoes vegetable mix(no need to defrost). Saute vegetables together for 7-8 minutes.
- Add water, salt and spices. Lower the heat, cover the pan with a lid and simmer the vegetables for another 10-15 minutes.
Cooking stew from potatoes and frozen vegetables does not take much time and does not require the use of kitchen appliances, but still, if desired, the dish can be made in a slow cooker. At the first stages of cooking (before adding water), use the "Frying" or "Baking" program. At the last stage, the food is cooked in stewing mode. You can take any frozen vegetables, but sets that include zucchini, eggplant, bell peppers are especially good. green pea, corn, tomatoes.
Potatoes stewed with vegetables are easy to prepare and relatively short. It does not require expensive products to prepare food, but it turns out to be tasty and satisfying.
stewed potatoes with vegetables is one of the simplest, most delicious, nutritious and varied dishes for every day. Its main charm lies in the fact that, without exaggeration, any vegetable can make a worthy company for potatoes - from banal and always available onions and carrots to seasonal ones, like zucchini or eggplant. Thus, it is only a matter of slightly changing the proportions or the set of companion vegetables - and your stew with vegetables gets new taste. The proposed recipe is just one of countless successful options. The dish is very light and satisfying. When stewing vegetables, they remain whole, but soft and not at all boiled.
Those who will stew potatoes with vegetables for the first time may well consider this option the basic one, and in the future experiment with the composition and proportions to their taste, because it is difficult to come up with a more successful dish for this.
The dish turns out lean, vegetarian, we cook without meat. You can also add mushrooms, in autumn you can add pumpkin to vegetables. Also, the dish can be diversified by adding other vegetables: broccoli, green beans, eggplant, cauliflower inflorescences. In the winter season, it is convenient to use frozen vegetables.
We stew potatoes without adding sour cream and tomato paste, but you can add them if you wish, 1-2 tablespoons is enough. We cook the dish in a saucepan over low heat, the potatoes with vegetables will simmer and become soft and tender. In addition to the stove, you can stew potatoes in a slow cooker or in the oven. In the oven, use pots or a tall ovenproof dish.
Taste Info Second potato dishes / Stewed potatoes
Ingredients
- potatoes - 500 g;
- zucchini - 300-350 g;
- carrots - 1 pc., grams per 150;
- onion - 1 small head;
- Bulgarian pepper - 1 pc.;
- tomato - 1 pc., large;
- salt, pepper - to taste;
- seasonings and spices - at will and taste;
- bay leaf - 1 pc.;
- vegetable oil - 5-6 tbsp. l.;
- greenery;
- water - as needed.
How to cook stewed potatoes with vegetables in a saucepan
It is more convenient to prepare vegetables not all at once, but as they are laid in a saucepan (or a deep frying pan). First, peel the onion, carrot and bell pepper. We rinse them, dry them and cut them: onion - into a small cube, pepper - into a larger cube, carrots - into half slices or quarters (depending on the size of the vegetable), the approximate thickness of the slices is somewhere around 3 mm.
In a thick-walled saucepan (frying pan), we heat the vegetable oil, throw the prepared onion into it. Fry the onion until soft - this is 3-5 minutes - and throw slices of carrots to it.
Cover the pot with a lid and stir occasionally to prevent browning. We stand the vegetables under the lid until the carrots change color. As a rule, it takes 5-7 minutes. After we throw pepper into the pan, reduce the heat of the stove to medium and cook the vegetables for another 5-7 minutes. In the process, do not forget to stir the vegetables once or twice.
In parallel, we take up the preparation of potatoes and zucchini. medium-sized homemade squash easy enough to wash. It is better to peel a zucchini that is more mature or bought in a store, plus, if necessary, get rid of the seeds (if they are too large). We just peel the potatoes. Rinse the vegetables, pat dry and cut into roughly equal-sized cubes. It is desirable that the cubes are larger than carrots.
Potatoes and zucchini reach readiness in about the same amount of time, therefore, if you want both vegetables to retain their shape, you need to lay them together. If you want the zucchini to boil a little more, partially turning into mashed potatoes, then we lay it first.
And after 5 minutes, you can lay the potatoes.
Following the potatoes, we immediately take a tomato, wash it and turn it into mashed potatoes in any way convenient for you. The easiest and most affordable option is to cut the tomato into quarters and grate. Thus, the pulp of the tomato will immediately be in a saucepan with other vegetables, the unnecessary skin will remain in the hands.
Stir the vegetables, add salt / season with seasonings to taste and, closing the lid, simmer the potatoes with vegetables until soft. Usually vegetables are quite juicy and give a sufficient amount of juice when stewed. But if you see that the potatoes are getting dry, add some water to the pan. The exact amount is determined solely by the taste of the eaters.
When the potatoes with vegetables are ready, we throw the bay leaf into the saucepan and sprinkle with the desired amount of herbs. We stir the vegetables, let them brew on the switched off stove and under the closed lid for 5-10 minutes.
After that, the dish is completely ready, you can serve!
Stewed potatoes with vegetables is very tasty. With this method of cooking, vegetables turn out just perfect - they do not boil into porridge and do not remain raw. You can serve vegetables as a separate and completely self-sufficient lean dish or as a side dish for meat or poultry.
Bon Appetit!
In preparation various dishes potatoes go well with other vegetables. Potato stew with vegetables is an excellent option for this combination. Meals of this type will definitely appeal to vegetarians of various kinds, they are also good for fasting and fasting days.
Cooking stewed potatoes with vegetables is not difficult, it is done quite quickly. The choice of potato variety is a matter of individual preference, the choice of other vegetables and proportions vary widely. A lot also depends on the seasons. In any case, such dishes - a good option for lunch or dinner.
Recipe for stewed potatoes with vegetables
Ingredients:
- carrots - 1-2 pcs.;
- onion - 1-2 pcs.
- sweet red pepper - 2 pcs.
- cabbage of any variety - about 200-300 g;
- garlic - 2 cloves;
- different fresh greens;
- dry spices to your taste;
- a little vegetable oil;
- salt;
- tomatoes - 2 pcs. or tomato paste 1-2 tbsp. spoons (optional)
Cooking
In a cauldron or thick-walled stewpan, we sauté finely chopped onions in oil until the color changes. Add chopped carrots, and after 3 minutes - sliced \u200b\u200bpotatoes. Simmer for 10-12 minutes, covered with a lid, adding water if necessary and stirring occasionally. Next, lay the rest of the chopped vegetables - peppers in the form of short straws and chopped (or disassembled into kops) cabbage. We add salt and add dry spices, you can add slices of tomatoes or 1-2 tbsp. spoons of tomato paste. Simmer everything together for another 10-15 minutes. Before serving, season with chopped herbs and garlic.
Stewed potatoes with vegetables in a slow cooker
Currently, many are happy to use this very convenient kitchen device.
Ingredients:
- potatoes - 5-8 pcs. medium size;
- onion - 1-2 pcs.;
- carrots - 1 pc.;
- eggplant - 1-2 pcs.;
- small young zucchini - 1 pc.;
- Brussels sprouts - 10-15 pcs.;
- young string beans - 20 pcs.;
- sweet pepper - 1-2 pcs.;
- vegetable oil for frying;
- garlic - 2-3 cloves;
- different fresh greens;
- salt.
Cooking
Cut the eggplant into cubes and place in a bowl cold water 20 minutes for the bitterness to go away. Then we salt the water, rinse and discard the eggplant in a colander.
We also cut the zucchini into cubes, potatoes into slices or as you prefer. We place the potatoes in a bowl of water so that they do not wind up and darken, then we throw them in a colander. By the way, when processing in this way, excess starch will go away. Sweet pepper and carrot cut into short strips. We cut each bean pod into 3-4 parts, remove the tips. Brussels sprouts stew whole.
First, lightly fry or spasser in a regular frying pan for vegetable oil finely chopped onion, oil is not sorry. Transfer the onion with the remaining oil to the multicooker bowl. We lay there chopped potatoes, carrots, beans, eggplant and zucchini. Add 30-50 ml of water. We select the "extinguishing" mode and set the timer for 20 minutes. After this time, add pepper to the bowl and. Stir and let simmer for another 15 minutes. You can set a timer for 10 minutes, then add tomato paste or cream and simmer for another 5 minutes. Potatoes with vegetables cooked in a slow cooker are laid out on plates and seasoned with chopped garlic and chopped herbs.
Of course, the same dish can be cooked in an ordinary saucepan, cauldron or deep frying pan. Well, for those who do not want to be a vegetarian and fast, you can cook with meat and vegetables.
To the list of ingredients of any of the above recipes (see above), add at least 400 g of meat. Fry the onions and carrots first, then add the meat. Pork, rabbit, veal or chicken are stewed for 40-60 minutes. Other types of meat (turkey, lamb and especially beef take a little longer). 20-10 minutes before the meat is ready, you can add the rest of the vegetables. However, the meat can be cooked separately.
