Vegetable stew is very tasty. Very tasty stew without meat. Vegetable stew with meat and cabbage

Vegetable stew- one of the most useful and easy to prepare dishes. In summer it is prepared from seasonal vegetables, in winter - with cabbage, potatoes, frozen vegetable mixture. Vegetable stew is always present on the menu of vegetarians, many people make it in fasting. However, if desired, it can be made with meat, and then it will become more satisfying. So that experienced housewives well know how to cook vegetable stew from different kind vegetables, and stock several recipes for this versatile dish. At the same time, they continue to collect new recipes for vegetable stew, since there are a huge number of options for its preparation.

Cooking features

At first glance, it may seem that cooking vegetable stew is quite simple: cut vegetables, put them in a saucepan and simmer. In fact, this process is more complicated and has several subtleties. If you don't know them ready meal will have an unsightly appearance, although it will remain tasty.

• All vegetables have their own structure, and therefore, to bring them to readiness, you need different time. For this reason, it is not recommended to put all the vegetables in a pot or cauldron at once. Indeed, in this case, some of them will be digested, while others, on the contrary, will remain half-baked. Compliance with the order of laying products is one of the main rules for preparing a delicious vegetable stew.
• If the products are fried before stewing, they will be tastier, but the calorie content of the finished dish will increase from this. If you decide to fry foods, then it is best to fry each of them separately and only then combine.
• A beautiful vegetable stew is obtained if the pieces of vegetables in them are approximately the same shape and approximately equal in size. At the same time, it is recommended to cut the vegetables into small pieces, although you should not do very small pieces either.
• Eggplants are often included in the vegetable stew. These vegetables contain a harmful substance that gives them bitterness, so they need to be prepared beforehand. It consists in soaking eggplants in salt water. To do this, 10 g of salt is dissolved in a liter of water. You can simply cut the eggplant in half, salt it, and after a while rinse it - the effect will be the same: the salt will draw out the solanine and the eggplant will become tasty and safe.
• If you are making a stew with meat, then cook it first, as it takes much more time to bring the meat to the desired condition than to stew vegetables.
• To give the vegetable stew an additional taste and seductive aroma, you can use spices, spices, fresh herbs, tomato paste. In cases where the composition of the dish includes fresh tomatoes, tomato paste is usually not added.

As already mentioned, there are a lot of vegetable stew recipes. You can make it not only in a saucepan, but also in the oven, slow cooker. Therefore, the technology for preparing this dish cannot remain unchanged; it depends on the chosen method and the specific recipe.

Classic winter vegetable stew

• white cabbage - 0.3 kg;
• potatoes - 0.75 kg;
• green beans (you can use frozen) - 0.3 kg;
• carrots - 0.3 kg;
• onions - 150 g;
• turnip - 0.3 kg;
• tomato puree- 50 ml;
• butter - 50 g;
• wheat flour - 20 g;
• vegetable broth or water - 0.5 l;
• cloves - 3 pcs.;
• cinnamon - on the tip of a knife;
• salt, black ground pepper- taste.

Video recipe for the occasion:

Cooking method:

• Wash the cabbage, remove the top sluggish leaves. Chop.
• Peel the onion from the husk and cut into small pieces.
• Peel the carrots and cut into cubes no larger than 1 cm.
• Peel the turnip, cut it into the same pieces as the carrots.
• Peel the potatoes and also chop with a knife.
• Boil water in a small saucepan, throw beans and cabbage into it, cook them for 10 minutes. Remove the vegetables from the pot with a slotted spoon or drain them in a colander. Do not pour out the broth - if you do not have vegetable broth, then you can use it in the next steps of cooking.
• Fry the flour in a dry frying pan. When its color turns caramel, pour the vegetable broth into the pan in a thin stream, constantly whisking it with a whisk so that there are no lumps.
• Add the tomato paste, stir and let the sauce simmer for about 5 minutes, stirring constantly. Turn off the heat, remove the pan from the stove and pour the sauce into a bowl or other clean container.
• Wash the pan, dry it, put butter on it. Put on fire and melt the butter. Add chopped onion and fry over medium heat until golden brown.
• Add the potatoes to the onion and fry for 2-3 minutes.
• Put turnips and onions in a saucepan, pour in a little sauce. Simmer vegetables over low heat for 5 minutes. Add cabbage, beans, potatoes and onions. Salt, pepper, add cinnamon and cloves.
• Pour in the remaining sauce, stir, and cook for another 15-20 minutes, until all the vegetables are soft enough.
• Reduce the heat to low and leave the stew in the saucepan covered for 10 minutes. It is better if the pan is thick-bottomed. Even more suitable for cooking stew cauldron.

Arrange the finished stew on plates and serve as a main course or side dish. Ragout cooked as a side dish goes well with any meat dishes, as well as with sausages. For example, sausages harmonize well with vegetable stew prepared according to the above recipe.

Classic summer vegetable stew

• eggplant - 0.5 kg;
• zucchini - 0.5 kg;
• Bell pepper- 0.5 kg;
• potatoes - 0.5 kg;
• carrots - 150 g;
• onions - 150 g;
• garlic - 3 cloves;
• tomatoes - 0.5 kg;
• fresh herbs - 100 g;
• vegetable oil- 80 ml;
• salt, pepper - to taste.

Cooking method:

• Peel the eggplant and cut into small cubes. Dip them for 20 minutes in cool salted water, then rinse in running water and pat dry with paper towels.
• Peel the zucchini, cut lengthwise, remove the seeds with a spoon. If you have young zucchini of small size, you just need to wash them and pat them dry with a kitchen towel.
• Cut the zucchini into cubes about the same size as the eggplant.
• Wash the bell pepper, cut the stalk, remove the seeds. Cut into small squares.
• Peel the potatoes and cut them into pieces of the same shape and size as the other vegetables.
• Free the onion from the husk and cut into small pieces.
• Peel and chop the carrots on a coarse grater.
• Finely chop the garlic with a knife.
• Cut the tomatoes into cubes. It would be even better if you pour boiling water over them beforehand and clean them, although this is not necessary.
• Finely chop the greens with a knife.
• In a thick-bottomed saucepan or in a cauldron, heat vegetable oil, put onions and carrots in it. Fry them until the onion turns golden.
• Add bell pepper, fry onions and carrots with it for 3-4 minutes.
• Add zucchini and eggplant. Fry them for 5 minutes.
• Add the potatoes to the vegetables and fry them with it for another 5 minutes.
• Add tomatoes and garlic to the dish, salt and pepper.
• Simmer the vegetable stew over low heat for 15 minutes, stirring occasionally. Water can be added only if the liquid released from the vegetables is not enough and they begin to burn.
• Pour greens into the stew, mix. Turn off the heat and let the stew steep for 10 minutes.

Such a stew is good to cook in the summer, when fresh zucchini, eggplants and tomatoes are quite inexpensive or, even better, grow in beds in your backyard.

French vegetable stew (ratatouille)

• zucchini - 0.4 kg;
• eggplant - 0.4 kg;
• tomatoes - 0.4 kg;
• olive oil- 20 ml;
• Provencal herbs, salt, pepper - to taste.

Cooking method:

• Wash the vegetables and cut into slices no more than half a centimeter thick.
• Dip eggplant for 20 minutes in salted water, then rinse and dry.
• Grease an ovenproof dish with olive oil. It will be better if you choose a round shape.
• Arrange the vegetables in a spiral shape. They need to be alternated in a strict order and laid out with an overlap so that they all fit.
• Drizzle vegetables with remaining oil, sprinkle with salt, pepper, dried or fresh herbs.
• Send the form to the oven and turn it on. Bake vegetables at 200 degrees for 45 minutes.

You can serve ratatouille to the table in the form or spread out on plates. If desired, 10 minutes before cooking, the dish can be sprinkled with grated cheese, then it will turn out even tastier.

Bulgarian vegetable stew with minced meat

• potatoes - 1 kg;
• bell pepper- 0.5 kg;
• minced pork and beef - 0.5 kg;
• tomatoes - 0.5 kg;
• water - 0.25 l;
• vegetable oil - 50 ml;

Cooking method:

• Peel potatoes and cut into cubes.
• Wash the peppers, cut off the stems and remove the seeds. Cut the pulp into not too small cubes. The stew will look beautiful if you take one red pepper, one - a different color.
• Cut the tomatoes into cubes.
• Heat the oil in a deep frying pan and fry the minced meat in it for 10 minutes.
• Add pepper and fry the minced meat with it for another 5 minutes.
• Enter potatoes and tomatoes. Salt and pepper to taste, cover with water.
• Simmer vegetables with minced meat over low heat for about 30 minutes.
• Pour the greens finely chopped with a knife, stir, continue cooking for another 5 minutes.

Vegetable stew prepared according to this recipe is somewhat reminiscent of lecho, only with potatoes and minced meat.

Spanish vegetable stew

• zucchini - 0.5 kg;
• sweet pepper - 0.5 kg;
• tomatoes - 1 kg;
• onions - 100 g;
• vegetable oil - as needed;
• sugar - 5 g;
• salt, pepper, herbs - to taste.

Cooking method:

• Pour boiling water over tomatoes, peel. Grind with a blender or rub through a sieve.
• Add finely chopped herbs, salt, sugar and pepper to the tomato puree, mix well.
• Wash the zucchini, dry, cut into slices.
• Wash the pepper. After removing the stem and seeds, cut each vegetable in half lengthwise. Cut into half rings.
• Onion, peeled from the husk, also cut into halves of the rings.
• In one pan, fry the onion and pepper in oil, in the other, fry the zucchini.
• Put the fried vegetables in one pan, pour tomato sauce and simmer for 30 minutes.

Sprinkle the stew with chopped herbs before serving. Try to get more sauce on everyone's plate - it is very tasty.

Vegetable stew is prepared in almost all countries of the world, so there are a huge number of recipes for this dish, and each has its own feature that makes the dish unique.

Vegetable stew in the summer, in any form, both cold and hot, well, very good. They cook stew with zucchini, potatoes, and eggplants. Yes, and any other vegetables. And although it is vegetable, it is prepared even with meat.

Basically, vegetables are fried in a pan, but you can cook in the oven and in a slow cooker. I wrote an article a long time ago in which three interesting recipe and it is called: Ratatouille - vegetable stew. Be sure to check it out, it's really beautiful, original and interesting.

Recipes for homemade vegetable stew with zucchini, eggplant, potatoes

Let's take a look at a few recipes various ingredients and cooked differently.

1. Recipe for a very tasty fragrant vegetable stew

Ingredients:

• Eggplant - 5 pcs.
• Sweet peppers - 4-5 pcs.
• Onion - 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

Cooking:

1. Wash the eggplants and cut off the ends on both sides, cut into large pieces. Put into a deep bowl. Pour a teaspoon of salt, mix and leave for 15-20 minutes, so that they give juice and bitterness goes away. After that, rinse well, wring out and dry with paper towels.

2. We also cut the potatoes coarsely.

Try to cut vegetables the same size. Especially for salads, stews. It is both beautiful and convenient to eat.

3. Coarsely chop the onion. Wash greens, dry and chop.

4. My sweet pepper, dry it, cut out the core and chop coarsely. If possible, use sweet peppers of different colors, red, yellow, green. Then you will have a beautiful stew.

5. For tomatoes, we make a cross-shaped incision on the side opposite the stalk. We dip 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 burning yourself, or just let them cool a little. Now loosely remove the skin and chop coarsely.

6. We clean the garlic and crush it with the garlic.

Let's start roasting vegetables.

7. Pour vegetable oil into the pan so that it covers the bottom. Heat well and put the potatoes in the pan. Fry until almost done over high heat.

8. Remove the potatoes from the pan with a slotted spoon and put them in a colander to drain excess fat.

9. We send eggplants to the same oil. If you poured a little oil the first time, add it, but be sure to let it warm up. After 5-7 minutes, add the chopped onion. We mix everything.

When you put something in a pan, especially a hot one, do not forget to stir immediately.

10. When the onion becomes transparent, add sweet pepper. Mix everything again. At the same time, you can add hot pepper if you like. We didn't add.

11. Let's 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. We put tomato paste or ground tomatoes, or tomato juice. Fresh tomato slices, sugar.

12. Pour out half of the greens.

13. We set the fire to the maximum. Gently mix everything gently. Don't make porridge out of 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 it with a spoon.

We don't add water at all. All vegetables are stewed in own juice.

14. Cover again for a few more minutes.

15. After that, turn off the fire and let it brew for another 30 minutes to two hours. Who has the patience.

16. Our vegetable stew is ready.

Serve the dish hot or warm, after sprinkling with fresh herbs.

Look at this beauty. It's a pity to eat, I want to look, but such an aroma comes from him that it is impossible to endure.

Bon Appetit!

2. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

• Zucchini - 2 - 3 pcs.
• Carrot - 1 pc. (large)
• Onion - 1 head
• Tomato - 1 pc.
• Salt, pepper, curry
• Garlic - 1 tooth.
• Green onion, parsley.
• Vegetable oil for frying

Cooking:

1. All products are washed, dried, cleaned, 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 a little thicker or a little thinner, just from this the cooking time will either increase or decrease. Well, too thick can be tough.

3. Slightly salt the zucchini, mix and leave to stand while we work on other vegetables.

4. Cut carrots large straws. Onion cut into thin half rings.

5. We put the pan on the maximum fire, pour in the vegetable oil and heat it up. Put the zucchini in the pan and fry on both sides until the zucchini starts to brown on each side.

6. When the zucchini is fried, add the onion and fry until the onion is transparent. Put the carrots to the onions and zucchini. When the vegetables are a little fried, salt and sprinkle a little curry. If you don't like curry, don't add it.

7. We send tomatoes cut into medium-sized slices into the pan. Sprinkle with your favorite spices, we have basil, Provencal herbs, a mixture of peppers and I always add hot peppers but this is optional.

8. Close the lid and leave everything to simmer for 5-7 minutes.

If you like, at this point you can add a little cream or sour cream.

9. We send all the chopped greens to the finished salad. We have here and green onion, and parsley, and green feathers of garlic. If there are no garlic feathers, add one or two cloves of ordinary garlic squeezed through the garlic.

10. Mix well and our delicious vegetable stew is basically ready.

Don't overcook the vegetables. They should be a little cheese, not porridge.

Arrange on plates, decorate with a sprig of greens and serve.

Bon Appetit!

3. Recipe for vegetable stew with zucchini, eggplant and potatoes with photo

Ingredients:

• Sweet pepper - 3 pcs.
• Eggplant - 3 pcs.
• Tomatoes - 3 pcs.
• Onion - 2 heads
• Garlic - 3 cloves
• Zucchini - 1 pc.
• Salt pepper

Cooking:

1. We cut the washed eggplants into large cubes, sprinkle with salt, mix and leave so that they give juice and bitterness with it.

2. We also cut the potatoes into large cubes. We will cook potatoes separately. Pour a little water into the pan, salt, put the potatoes and cook until almost cooked.

3. Cut the onion into thin half rings. Pour a little vegetable oil into the pan, heat it up, 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 has appeared from the eggplants. We wash them well, dry them with a paper towel and add to the pan to the onions and peppers.

6. Mix everything. Fry for 5 minutes. Then close the lid and simmer for another 8-10 minutes, until cooked.

7. We cut the zucchini not thickly in a semicircle or, if large, in quarters. And fry for 5-6 minutes in a separate pan. Be sure to salt.

8. Cut the tomatoes crosswise. Pour boiling water for 2-3 minutes. We take out and remove the skin.

9. Cut the tomatoes into small pieces and add to the eggplant. We also send zucchini there. Salt tomatoes, pepper, mix everything.

10. Drain the water from the potatoes, add the finished boiled potatoes to the vegetables. Squeeze the garlic in there. We mix. Cover with a lid and simmer for another 5 minutes.

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

We lay out the finished vegetable stew on plates and sprinkle with herbs.

Bon Appetit!

4. Video - Vegetable stew with meat

Bon Appetit!

Vegetable stew - universal dish which will develop your culinary imagination. You can combine any vegetables. The main thing is to remember a few rules.

5 Secrets to Delicious Vegetable Stew

1. It is best to cut the vegetables into equal pieces. So they are fried and stewed more evenly, and the stew itself will look prettier.
2. There are several cooking technologies. All vegetables can be fried or boiled separately, and then combined and bring the stew to readiness. Or first make a fry (usually from onions, carrots and) and add the rest of the ingredients one by one. In the first case, the vegetables will keep their shape better.
3. If you chose the second cooking method, try to lay the vegetables in the correct sequence. Otherwise, the stew can turn into a shapeless mass. Add harder vegetables first, such as potatoes, peppers, or pumpkin. And after a while lay out the soft ingredients: tomatoes, peas or greens.
4. To prevent the vegetables from burning during cooking, you can add a little water or broth to the stew. Especially if the dish does not contain juicy watery vegetables.
5. Due to prolonged heating, the taste and smell of spices may change. Therefore, add them in the middle of cooking or towards the end. Then the dish will turn out more fragrant.

5 vegetable stew recipes

As already mentioned, stew can be prepared from any products that are found in the kitchen. But if you are tired of the usual combinations of vegetables, try these interesting dishes.

russianfood.com

Ingredients

• 300 g Brussels sprouts;
• salt - to taste;
• 150 g;
• 1 carrot;
• 1 leek;
• 250 g canned corn;
• 100 g frozen, fresh or canned green peas;
• ½ red bell pepper;
• 1 teaspoon Italian herbs seasoning;
• several sprigs of dill;
• a few sprigs of parsley.

Cooking

cut Brussels sprouts cut in half or leave whole if small. Boil the cabbage in boiling salted water for 5-7 minutes and drain in a colander.

Cut the peeled pumpkin and carrot into large cubes, and the onion into rings. Heat oil in a frying pan and fry the onion. Add the pumpkin and carrots, pour in some of the corn liquid and simmer covered over moderate heat for about 10 minutes.

Add the peas and diced peppers to the vegetables and cook for another 7 minutes. Put the cabbage and corn in the pan, add salt, "Italian herbs" and chopped greens. Stir and simmer for another 5 minutes.

jamieoliver.com

Ingredients

• 1 head of cauliflower;
• salt - to taste;
• 800 g potatoes;
• 2 cloves of garlic;
• 1 Green pepper Chile;
• 1 onion;
• 2 tablespoons of olive oil;
• 2 tablespoons butter;
• 1 teaspoon turmeric;
• 1 teaspoon ground coriander;
• 1 teaspoon mustard seeds;
• 1 teaspoon ground ginger;
• 1 teaspoon curry seasoning;
• 350 g boiled or canned;
• 250 g spinach.

Cooking

Disassemble the cabbage into inflorescences and dip in boiling salted water for 5 minutes. Then fold into a colander and leave 150 ml of the liquid in which the cabbage was boiled.

Peel potatoes and cut into large pieces. Boil in boiling salted water for 10 minutes and drain in a colander.

Cut the garlic and chili into thin circles, and the onion into half rings. In a frying pan, heat two types of oil over low heat and fry the garlic, chili and onion until soft.

Add turmeric, coriander, mustard, ginger, curry and salt, stir and cook for a couple of minutes. Put the cabbage and potatoes in the pan, pour in the remaining water from the cabbage and simmer for about 10 minutes. Add chickpeas and spinach and cook until greens soften.

jamieoliver.com

Ingredients

• 3 zucchini;
• 3 red or yellow peppers;
• 3 tablespoons of olive oil;
• 2 red onions;
• 4 cloves of garlic;
• ½ bunch of basil;
• a few sprigs of thyme;
• 6 tomatoes;
• 400 g of tomatoes in their own juice;
• 1 tablespoon balsamic vinegar;
• salt - to taste;
• ground black pepper - to taste;
• ½ lemon.

Cooking

Cut the eggplant, zucchini and peppers into large pieces. Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the vegetables, stirring occasionally, for about 5 minutes, until they are golden brown and soft. Put the vegetables in a bowl.

Cut the onion into quarters and the garlic into slices. Pour the remaining oil into the pan and add the onion, garlic, chopped basil stalks, and thyme leaves. Fry, stirring, 10-15 minutes.

Put the eggplant, zucchini and peppers back into the pan. Add coarsely chopped fresh tomatoes, canned tomatoes, salt and pepper. Mix well and cook covered over low heat for 30-35 minutes.

Add whole basil leaves, finely grated lemon zest and, if necessary, salt. Stir and cook for another minute.

eatsmarter.com

Ingredients

• 1 onion;
• 1 red bell pepper;
• 2 celery stalks;
• 2 cloves of garlic;
• 600 g of tomatoes;
• 4 tablespoons of olive oil;
• 300 g of green beans;
• several sprigs of parsley;
• several sprigs of dill;
• ½ teaspoon dried thyme;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Cut the onion into thin half rings, the pepper into thin strips, and the celery into large slices. Mince the garlic.

Dip the tomatoes briefly in boiling water, transfer to ice water and peel. Then cut them into quarters, remove the seeds and cut into thin strips.

Heat the oil in a skillet over medium heat and sauté the onion and garlic. Add pepper, celery and green beans and fry for 2-3 minutes. Pour in some water, cover and simmer for about 10 minutes.

Add tomatoes, chopped herbs, thyme, salt and black pepper. Stir and simmer the vegetables covered for about 15 minutes, stirring occasionally.

bbcgoodfood.com

Ingredients

• 10 tomatoes;
• 8 tablespoons of olive oil;
• 4 cloves of garlic;
• 4 carrots;
• 6 sprigs of thyme;
• 4 dried bay leaves;
• 300 ml;
• 1 kg of frozen green peas;
• 3 bunches of green onions;
• 400 g canned artichokes;
• salt - to taste.

Cooking

Pour boiling water over the tomatoes for a couple of minutes, then drain the liquid and peel the vegetables from the skin. Cut them into quarters, remove the seeds and cut the tomatoes into small cubes.

Heat oil in a frying pan, add chopped garlic and diced carrots and fry for 5 minutes. Add tomatoes, thyme, parsley and wine and cook for 5 more minutes.

Add peas, chopped onion and artichokes to vegetables. Cover and simmer for 8-10 minutes. Remove the bay leaves, season the stew with salt and mix well.

When the season of young vegetables has come, it is worth pleasing yourself and your loved ones with a delicious vegetable stew. 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. Peel the pod of hot pepper from seeds and white internal 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 prepare 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.

Every year, we look forward to the arrival of spring, with young greenery, and summer, when there is a large abundance of fresh vegetables and fruits. It is from young vegetables that most side dishes are prepared in summer. meat dishes. TO vegetable side dishes can be attributed delicious vegetable stew with herbs and spices.

Perhaps not every hostess knows how to cook delicious vegetable stew. So it's time to reveal secrets of cooking delicious vegetable stew. This dish can be used as a side dish or eaten as an independent dish.

Moreover, the dish can be prepared with meat, after stewing any meat or poultry, use minced meat or high-quality sausages for cooking - then it turns out full meal, a real hit of the summer season!

It is worth noting the fact that meat is best absorbed by the body in the company of vegetables, not potatoes, no, namely variety of vegetables as past heat treatment, and raw. Yes, and mother nature in summer and autumn is generous with gifts - crispy cabbage, eggplant and zucchini, peppers and tomatoes, a variety of fresh and fragrant greens, a lot of juicy root crops. And all these vegetables will go well in a stew, both in its vegetable version and with meat.

Features of cooking stew from fresh vegetables

Vegetables do not need to be pre-fried for making stews, it is simply not necessary, it is enough to use meat broth. At the end of cooking, for a special taste, a little good butter can be added to the finished dish. But there are housewives who do not accept cooking vegetables without preliminary frying, which is a pity. In this case, vegetables lose some of their vitamins and the stew, most often, turns out to be too fatty.

True, there is another, alternative variant, this is when only onions are fried until transparent, and the rest of the vegetables are added in order of priority, starting with carrots. (The order of laying vegetables is described below).

But if meat is used, then onion and garlic are fried in oil, meat is added, brought almost to readiness, and only then comes the turn of all the other vegetables. Moreover, stew can be cooked with broth, and you get a thick soup, or vice versa - evaporate all the excess liquid and then you get an appetizing second.

Vegetarian stew without meat, if the vegetables were not fried additionally, you can even give them to babies, but only taking into account the fact that there is not a lot of salt and spices in the dish, and the child has already tried all the vegetables included in the composition.

List of ingredients for cooking vegetable stew

• Any meat, minced meat, poultry, semi-finished meat products- optional;
• Medium-sized potatoes - 5 pcs.;
• Medium-sized young squash;
• Fresh cabbage - half a fork;
• Fresh green pea- 15 pods;
• 2 heads of sweet onions;
• Young carrots - 300 gr.;
• Bulgarian pepper - 2 pcs.;
• Ripe tomatoes - 3 pcs.;
• Young garlic - half a head;
• Eggplant - 1 pc.;
• Half a chili pepper;
• Refined vegetable oil - 85 ml;
• Salt and black pepper - to taste;
• Big bunch of greens.

On a note! A dish called stew is good because the composition of the ingredients is not standardized. Products can be replaced or removed altogether. For example, red hot peppers can be removed from the base composition, and the dish will immediately become suitable for baby food. Or, for example, replace potatoes with beans, and white cabbage to color. The taste of the dish will immediately become different and thereby expand the home menu.

How to cook a delicious stew with vegetables?

If meat is used in the dish, then, as mentioned above, it is necessary to fry chopped onions and garlic in oil, and add meat to them. Semi-finished products and minced meat are easy enough to fry, but poultry and meat need to be fried, stewed with the addition of water or broth almost until done.

You can boil the meat separately for the diet version of the stew, and use ready broth, but Vegetables must be added to the stew in the order in which they are cooked..

Vegetables, whether from your own garden or from the market (from the store), must be thoroughly washed before cooking using cool water. Those that need to be peeled are peeled, the stalk is removed from the rest, and they are cut. It is worth cutting them into small cubes, but carrots and potatoes should be cut a little smaller, so they will reach readiness faster.

Tomatoes are best not cut, but chopped, turning into a sauce. You can do this using food processor, but cutting the tomatoes in half and rubbing them on a grater so that the skin remains in the hands will turn out quite well.

Washed fresh herbs are cut very finely, and hot chili peppers are best cut into thin half rings.

On a note! When manipulating with hot pepper use rubber gloves. Do not rub your eyes or touch your face with your hands. If you happen to get pepper juice in your eyes or on your skin, rinse immediately under cool running water.

The order in which vegetables are added to the stew. Carrots and potatoes are added to meat products stewed with onions and garlic, then peppers and zucchini, then eggplants and tomatoes, cabbage and peas. Each tab of vegetables comes with an interval of 10 minutes. Salt and pepper, fresh herbs are the latest laid in the stew. (If you are cooking vegetable stew without adding meat products, then garlic is added at the end of cooking, along with spices and herbs).

In order for all vegetables to undergo complete heat treatment and not remain raw, it is important to control the liquid level during the cooking process. By gradually adding broth or water, the density of the summer vegetable stew is also controlled.

In the process of cooking, the dish can not even be mixed, laying the vegetables in layers as the top ones cook. Well, of course, you should not immediately serve it to the table, the stew needs to be infused so that all the vegetables exchange flavors and “make friends” in the dish.

With meat, the cooking process will take approximately 1.5 hours, the vegetable version is cooked no more than 45 minutes.

Good appetite!

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