What do you eat vegetable stew with? Vegetable stew. Recipes on how to cook vegetables tasty, satisfying and simple. How to cook vegetable stew - the main way

Summer is a time that pleases us with an abundance of healthy, tasty and fresh vegetables. Vegetable stew is probably the most common and tasty dish, which 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 tasty, 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 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 a 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 it 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 dish.

How to prepare vegetable stew for the winter

In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care 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.

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.

It is 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. Similarly, I advise you to prepare bell pepper- peel it from 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 remove 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 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.

Stew from variety of vegetables- rightfully considered the most popular, but at the same time a simple dish. In fact, it is enough to take any products, randomly cut them and simmer over low heat in a large saucepan.

But even here there are little secrets. After all, all vegetables differ in their original structure, therefore it is very important to follow the sequence of their bookmarks, and in order to achieve more interesting taste fry separately.

In addition, the most incredible experiments are allowed in the preparation of vegetable stew. You can only stew vegetables, or you can add meat, minced meat, mushrooms and other products to them. It all depends on what exactly is in the refrigerator today.

Vegetable stew - cooking recipe + video

Young vegetables cooked according to original recipe with video, save all their beneficial features and turn into a gourmet dish.

• 4 medium zucchini;
• 3 young eggplants;
• 2 bell peppers;
• 6 medium tomatoes;
• 1 large onion;
• 2 garlic cloves;
• 2–3 tbsp olive oil;
• 1 tsp salt;
• ½ tsp pepper;
• ½ tsp ground nutmeg;
• a little dry or fresh thyme.

Cooking:

1. Cut the tomatoes crosswise from the side of the sepals, pour boiling water and leave for 5 minutes. Then remove the skin and chop the flesh into cubes.
2. Cut zucchini into circles, eggplant into large cubes, pepper into strips, onion into thin half rings.
3. Heat the olive oil in a cauldron and put all the prepared vegetables at once. Fry them with active stirring for about 5-7 minutes.
4. Add salt, pepper and nutmeg, put a sprig of thyme and peeled garlic cloves on top.
5. Cover, reduce heat to minimum and simmer for at least 40-45 minutes.
6. Before serving, remove the garlic and thyme, mix the contents of the cauldron.

Vegetable stew in a slow cooker - step by step recipe with photo

The slow cooker is just made for dishes that require slow and even languishing. Vegetable stew in a slow cooker is especially tender and tasty.

• 2 zucchini;
• a small fork of young cabbage;
• 6–7 pcs. young potatoes;
• 2 medium carrots;
• 1 large onion;
• 3 tbsp tomato puree;
• Bay leaf;
• salt pepper;
• garlic to taste.

Cooking:

1. Cut zucchini and carrots into equal cubes.

2. Chop the peeled potatoes into large cubes.

3. Chop the onions and finely chop the cabbage.

4. Set the multicooker for 20 minutes in steam mode. Load all the vegetables inside except cabbage.

5. After the signal, add the tomato, young cabbage, chopped garlic, salt and pepper to taste. If you use old cabbage, then it can be laid immediately with all the ingredients.

6. Extend the program time by another 10-15 minutes. Remember to stir the contents of the bowl a couple of times.

Vegetable stew in the oven - a super recipe

Super-recipe will tell you in detail how to cook the most delicious French-style vegetable stew. And then you will be able to surprise guests and households with an incredibly light and beautiful dish called Ratatouille.

• 1 long eggplant;
• 2 proportionate zucchini;
• 4 medium tomatoes;
• 3-4 garlic cloves;
• 1 sweet pepper;
• 1 onion;
• 1–2 tbsp vegetable oil;
• salt and pepper;
• 2 bay leaves;
• some fresh greens.

Cooking:

1. Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
2. Set the mugs upright in an oiled baking sheet of a suitable size, alternating between them. Drizzle with oil, toss in bay leaves and pepper generously.
3. Cut the pepper and onion into small cubes and fry in oil.
4. Remove the skin from the remaining tomato, chop the pulp on a grater and add it to the roasted peppers and onions. Add some water (about ¼ cup) and simmer for about 5 minutes. Salt tomato sauce taste. At the end, add chopped herbs and garlic.
5. Pour the prepared sauce on a baking sheet with vegetables and send it to the oven, heated to 180 ° C for about one hour.

Vegetable stew with zucchini - a delicious recipe

If only zucchini is left in the refrigerator, then following this recipe you can get an amazing stew that is perfect for any porridge, pasta and, of course, meat.

• 2 small zucchini;
• 2 bell peppers;
• 2 carrots;
• 1 large onion;
• 4 tomatoes;
• salt and pepper to taste;
• greenery.

Cooking:

1. Wash the zucchini, cut each lengthwise into 4 parts, and then chop into smaller pieces.
2. Fry quickly until golden brown in a small amount of oil and transfer to a saucepan.
3. Cut the carrot into large slices, and the onion into small cubes. Fry them in the remaining oil until soft.
4. Add sliced ​​tomatoes. Salt and pepper. Cover with a lid and simmer for 5-7 minutes.
5. At this time, remove the seed box from the peppers, cut them into strips and send them to the pan with zucchini.
6. Pour the tomato-vegetable sauce there, mix, if necessary, add a little more salt.
7. Simmer on low gas until the liquid in the saucepan boils down exactly by half, and the zucchini become soft.
8. At the end, add chopped greenfinch, if desired - a little garlic.

Vegetable stew with potatoes - a classic recipe

Vegetable stew with potatoes can be prepared at different times of the year using any vegetable products. But especially tasty and healthy is a dish of young vegetables.

• 600-700 g of small young potatoes;
• 1 large onion;
• 1 large carrot;
• 1 small zucchini;
• ½ small cabbage head;
• 2-4 tomatoes;
• 1 large sweet pepper;
• 3 tbsp tomato;
• garlic, pepper and salt to taste.

Cooking:

1. Wash the young potatoes cleanly and, if desired, peel them. If the tubers are small, this is not necessary. If large, additionally cut them in half or into quarters.
2. Heat vegetable oil in a deep frying pan and fry the potatoes. As soon as it turns golden, transfer to a separate container.
3. Send the diced zucchini to the pan, a little later - the pepper, cut into strips. Fry a little and add to the potatoes.
4. In an almost dry frying pan, let the finely chopped cabbage. Also add it to the vegetables.
5. Pour a little oil into the pan, throw in finely chopped onions and coarsely grated carrots.
6. Saute until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes, it is quite possible to get by with just a tomato.)
7. As soon as they soften a little, put the tomato, add a little water (about ½ cup), salt and pepper. Simmer the sauce over low heat for about 15 minutes.
8. Pour the fried vegetables with the prepared sauce, mix. If necessary, add more boiled water, add salt to taste.
9. Cover loosely with a lid and simmer everything together for 20-30 minutes. About 5-7 minutes before turning off, toss in the chopped garlic and herbs.

Vegetable stew with chicken

Tender chicken and fresh vegetables go together just fine. Moreover, it is excellent lung variant but a hearty meal for a family dinner.

• 1 kg of zucchini;
• 0.7 kg of eggplant;
• 0.5–0.7 kg chicken fillet;
• 4 small onions;
• the same number of tomatoes;
• 3 large potatoes;
• 2 sweet peppers;
• 2 carrots;
• 1 small garlic head;
• spices and salt to taste;
• greens as desired.

Cooking:

1. Cut the carrots into thin slices, and the onions into quarter rings. Fry them in oil until golden brown.
2. cut into chicken fillet in small slices and send them to the pan with onions and carrots. Cook everything together over medium heat for about 10 minutes.
3. Cut eggplant and zucchini into equal cubes. Sprinkle the first with salt and leave for 5-7 minutes to eliminate bitterness.
4. At this time, throw potatoes into the pan, cut into large strips.
5. After another 5-7 minutes, add the zucchini, and then the washed and squeezed eggplant. Fry everything together for about 5 minutes.
6. Pour about 100–150 hot boiled water to the vegetables, cover with a lid and simmer on minimum gas for 20 minutes.
7. Cut the peppers and tomatoes into circles, put on top of the stew, simmer without stirring for 3-5 minutes.
8. Salt and season to taste, add greens and garlic passed through a press. Stir gently and sweat for another 10-15 minutes.

Vegetable stew with meat

From meat and vegetables, you get a complete dish that includes everything you need for a hearty lunch or dinner.

• 500 g beef or lean pork;
• 500 g potatoes;
• 1 large splinter and carrot;
• ¼ small head of cabbage;
• 1 sweet pepper;
• salt, pepper, lavrushka;
• small chili pepper.

Cooking:

1. Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
2. Cut the carrots into thick strips, onions - a quarter into rings, send them to the meat.
3. As soon as the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce the heat to medium.
4. Lay out the bell pepper, cut into strips, and shredded cabbage last. Pour half a glass hot water, salt, toss in the bay leaf, chopped chili pepper (without seeds) and season to taste with spices.
5. Cover with a lid, after 5 minutes of simmering, gently stir and continue to simmer for about 45-50 minutes.
6. About 5-10 minutes before the end, remove the parsley, add chopped garlic and, if desired, fresh or dry herbs.

Any vegetable in a stew can be the main one. It all depends on the quantity of a particular product. To prepare vegetable dish from eggplant, they need to take a little more.

• 2 large (without seeds) eggplant;
• 1 small zucchini;
• 2 carrots;
• 2 tomatoes;
• 1 onion;
• 2 Bulgarian peppers;
• 2 tbsp vegetable oil;
• 100 ml vegetable broth (you can just water);
• 1 tsp Sahara;
• 2 tsp freshly squeezed lemon juice;
• salt, pepper, garlic to taste;
• greenery if desired.

Cooking:

1. Cut the eggplant with the skin into large cubes, sprinkle generously with salt and leave for 10-15 minutes.
2. Roughly chop the zucchini, onion, carrot and pepper. Remove the skin from the tomatoes and chop the pulp.
3. Rinse the eggplants, dry them a little and, together with onions, zucchini and carrots, put them in a preheated pan with the right portion of oil.
4. Fry the vegetables over high heat for about 5-7 minutes, until they are slightly softened and browned.
5. Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover and simmer for about 30-40 minutes.
6. Pour in almost before turning off lemon juice, add chopped garlic and, if desired, herbs, mix. Let the vegetable stew sit for 10-15 minutes before serving.

Vegetable stew with cabbage

To prepare vegetable stew, you can use not only the traditional white cabbage. Even tastier and more original is a dish made from cauliflower.

• medium head of cauliflower;
• 1 onion;
• 1 carrot;
• 1 eggplant small;
• the same zucchini;
• 2-3 medium tomatoes;
• 1 bell pepper;
• salt, pepper, herbs.

Cooking:

1. Dip the head of cauliflower in boiling water and cook for about 10-20 minutes. As soon as it is easily pierced with a knife, drain the water and cool the fork. Divide it into separate inflorescences.
2. Cut the carrots into large, fairly long strips, onions into half rings. Fry until golden brown in vegetable oil.
3. Add eggplant cubes, followed by zucchini. As soon as the vegetables are covered with a brown crust, toss in the quartered peppers.
4. After another 5-7 minutes, add the tomatoes, cut into slices or cubes. Salt and season with spices to taste.
5. After 5 minutes of stewing, put the boiled cabbage into the pan, mix gently with a spoon, add a little water to form a liquid sauce below.
6. Cover with a lid and simmer on low gas for about 10-20 minutes until fully cooked. Before serving, crush with herbs, and pour sour cream over each serving.

How to cook vegetable stew? Recipe Variations

Vegetable stew is a fairly simple dish that you can cook all year round at least every day. The benefit of the abundance of summer and autumn vegetables gives wide scope for improvisation and experimentation.

Vegetable stew with cabbage and potatoes

• 0.9 kg of white cabbage;
• 0.4 kg of potatoes;
• 0.3 kg of carrots;
• 2 onions;
• 3 tbsp tomato;
• salt pepper;
• 10 g dry basil;
• 3 bay leaves.

Cooking:

1. Cut the onion into half rings and fry in a small portion of oil until transparent. Throw grated carrots, fry until golden brown. Add some oil if necessary.
2. After 3-4 minutes, put the potatoes into the pan, cut into large sticks. Roast for 3-5 more minutes.
3. Add coarsely chopped cabbage, mix.
4. After 5 minutes, reduce the gas, add a tomato diluted with water to 300 ml to the vegetables. Season with spices and salt to taste.
5. Stir and simmer covered for at least 40 minutes. Before serving, remove the parsley and let the vegetable stew “rest” for another 10 minutes.

Ragout with cabbage and zucchini

• 2 zucchini;
• 1 fork of young cabbage;
• 2 onions;
• 1 medium carrot;
• salt, spices, vegetable oil.

Cooking:

1. Fry onion rings and grated carrots in a pan.
2. Add zucchini cubes and fry for 10 minutes over medium heat.
3. Cut the cabbage into checkered pieces and lay out to the already fried vegetables. Stir, if necessary, add a little water.
4. Simmer for about 25-30 minutes. Salt to taste and season with suitable spices.
5. After another 5-10 minutes, remove from the stove.

Ragout with zucchini and eggplant

• 1 eggplant;
• 2 zucchini;
• 3 medium carrots;
• 1 large onion;
• 2 sweet peppers;
• 0.5 l of tomato juice;
• salt, sugar, pepper.

Cooking:

1. First of all, chop the eggplants coarsely, sprinkle them with salt and give time for the bitterness to go away. After 15–20 minutes, rinse the blue ones with water, wring out.
2. Pour a little vegetable oil into the bottom of a thick-walled dish. Throw in a randomly chopped onion, followed by a grated carrot.
3. After the vegetables are lightly fried, add the pepper, cut into strips.
4. After 3-5 minutes - zucchini, which are cut into cubes according to the size of the eggplant. Simmer over low heat for 5-7 minutes.
5. Now add blue ones, and after 10 minutes of slow stewing - tomato juice. In summer and autumn it is better to use fresh, twisted tomatoes.
6. Add salt, a little sugar and your favorite spices to taste. Do not forget to stir, and after another 10-15 minutes, the stew can be served.

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. Pour sour cream over hot stew - a great main vegetarian dish. 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.

Good afternoon friends!

Today we are preparing vegetable stew according to the most delicious recipes. It can be prepared from any vegetables, at your discretion, and you can vary the number of ingredients. This universal dish, it can be offered as a second or side dish with meat.

The stew recipes are interesting in that the basis of the dish is the same for everyone - it is chopped vegetable stew, and additives to them can be very different: meat, mushrooms, seafood, legumes. The cooking methods are also interesting - you can stew in a pan, bake in the oven, or, as it has become fashionable lately, cook in a slow cooker.

Have you ever cooked this dish? What did it turn out for you?

Each vegetable has different time readiness. How to make it so that in the final product it retains its shape, hardness and biological value, and does not turn into caviar. Read on, I'll talk about it later.

vegetable stew recipe

I love autumn for its abundance. I look at the beds and rejoice at the variety of colors and variety of the grown crop. I get inspired for culinary exploits, and the first thing that comes to mind is vegetable stew. Let's cook it together, improvise and add everything that we have to the dish.

Ingredients:

• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 2 pcs.
• eggplant - 2 pcs.
• olive oil - 2 tbsp. l.
• bell pepper - 2 pcs.
• garlic - 4 cloves
• green hot pepper
• bay leaf - 2 pcs.
• Apple vinegar- taste
• seasonings: oregano, basil - bunch
• greens: parsley, dill - bunch
• salt - to taste
• sugar - to taste
• chicken broth - 100 gr.

Cooking:

Simple rules to follow when preparing stew:

• cut all vegetables into large pieces
• put food only on a hot pan
• fry until half cooked
• put in sequence
• salt only at the end of cooking

We put the pan on the fire, pour in the oil.

Cut the onion into large squares, it will stew well during cooking. When the oil warms up, send the onion to the pan. After 2 minutes it becomes transparent.

We rub the carrots on a coarse grater and combine with onions, mix, close the lid, leave on low heat.

We cut the potatoes into medium cubes, send them to the pan with carrots and onions.

Bulgarian sweet pepper is better to take yellow. A beautiful color scheme gives an aesthetic appearance to the dish and raises the appetite. Remove the seeds from the pepper and cut into medium slices. We send it to the pan.

We cut off the tail of the eggplant, cut into medium rings. If it turns out to be bitter, chop it and put it in a bowl, salt well and leave for 20 minutes. He will highlight the juice, it must be drained and the bitterness will go away with the juice. We will fry the eggplant in another pan.

We clean the young zucchini. If you come across with seeds, remove them with a spoon. Slice larger and send to vegetable mix. Add a little and mix.

To make the stew juicy, add 100-150 grams of chicken broth.

We also add fried eggplant.

Cut young white cabbage, simmer for 7 minutes.

Tomatoes are peeled. To do this, dip them in boiling water for a few seconds and immediately under cold water. The skin is easily removed. We cut and wait until the cabbage is stewed and only then add the chopped tomatoes.

If there is no tomato, you can add tomato juice or paste.

We clean the garlic, knead with the flat side of the knife and chop. Mashed garlic quickly gives its taste and aroma to the dish.

Add your favorite seasonings. I take oregano, basil, a little fennel.

Now you can salt and simmer for another 4 minutes.

Right now it is necessary to report those ingredients that will determine the taste of the dish. If you need sourness, add apple cider vinegar, for bitterness - hot pepper, for sweetness - sugar.

Cut parsley, dill. Sprinkle on top. Vegetable stew is ready, let it brew for 20 minutes. When hot, it has the most intense taste. Serve cold.

Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant

This is one of the simplest and delicious recipes. I've been making this dish all summer, changing ingredients as new vegetables mature. Low-calorie, vitamin-rich and easy to digest, it goes well as a side dish with any meat.

Ingredients:

• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 2 pcs.
• potatoes - 2 pcs.
• eggplant - 2 pcs.
• cauliflower - 1 pc.
• chicken broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: oregano, basil, bay leaf - to taste

Cooking:

1. Carrots, onions cut into medium squares and pass in a small amount of oil.
2. Cut potatoes into slices and fry.
3. Boil the cauliflower and cut into individual pieces.
4. Boil string beans.
5. We combine all vegetables except cabbage in a deep frying pan, pour 100 grams of broth and simmer.
6. 10 minutes, add diced zucchini and simmer another 10 minutes.
7. At the end of the stew, put the stewed cabbage, add crushed garlic, bay leaf, spices.
8. When serving the stew, generously sprinkle with herbs.

A simple recipe for vegetable stew with meat in a slow cooker

The use of kitchen appliances, frees from a long stay in the kitchen. This results in a stew with soft and juicy meat, delicious potatoes and cabbage. Cooking time 1 hour.

Ingredients:

• beef meat - 500 gr.
• potatoes - 1000 gr.
• onion - 2 pcs.
• carrots - 2 pcs.
• white cabbage - 300 gr.
• tomato paste - 1 tbsp. l.
• vegetable oil - 2 tbsp. l.
• salt, spices - to taste

Vegetable ragout with chicken and potatoes

This is one of best recipes vegetable stew with meat. It turns out a light, satisfying, budget dish. Also attracted by the large selection of available ingredients and the speed of preparation.

Ingredients:

• chicken breast - 500 gr.
• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 500 gr.
• vegetable broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: basil, bay leaf - to taste
• tomato sauce - 1 tbsp. l.
• black peppercorns - 6-8 peas
• greens: parsley, dill - to taste

Cooking:

1. Fillet chicken breast cut into medium pieces and fry in olive oil, in a cauldron, until half cooked, for 10-15 minutes.
2. Choose medium sized potatoes, peel and cut in half. Fry in hot oil until golden brown. We put it in a cauldron for meat.
3. Cut young carrots into medium rings. If it is rough, then it is better to grate on a coarse grater. Peel the onion and cut it into medium half rings. Mix both ingredients and simmer slightly, then add to the meat and potatoes.
4. Add cabbage, if desired. green beans. Boil them in a small amount of salted water, and send them to the cauldron.
5. Add finely chopped garlic, black peppercorns, bay leaf, basil sprigs, tomato sauce, salt.
6. In a frying pan, fry two tablespoons of flour, dilute vegetable broth in which cabbage and beans were cooked.
7. Mix everything gently, pour in the broth, close the lid and simmer for 20-30 minutes over low heat.
8. Put the finished stew with chicken on a large dish, sprinkle with chopped dill and parsley on top. Bon Appetit!

How to cook vegetable stew in a saucepan

To prepare this simple recipe Any vegetable will do, except cucumber. It turns out a light, low-calorie, but very tasty dish.

Ingredients:

• zucchini - 1 medium size
• carrots - 2 pcs.
• onion - 2 pcs.
• sweet bell pepper - 1 pc.
• tomatoes - 2 pcs.
• garlic - 2 cloves
• salt, pepper - to taste

That's probably all. Thank you for reading to the end. Look forward to new recipes.