Stewed potatoes with vegetables recipe. Stewed potatoes with vegetables: recipe. Stewed potatoes with chicken and vegetables

It is difficult to find a person who does not like potato dishes, especially since there is a great variety of them. Therefore, everyone will surely find a dish that suits their taste. The beauty of potatoes is that they can act as a separate dish or side dish, or as an integral part of it. Let's look at several options for preparing stewed potatoes with vegetables. This is one of the easiest dishes to prepare. But it's also incredibly delicious.

Simmer in a slow cooker

How to prepare the stew Everything is quite simple. This dish will especially bring a lot of pleasure and warmth on a winter day. Ingredients you will need:

• three hundred grams of chicken;
• three potato tubers;
• three tablespoons of sour cream;
• salt (to taste);
• pepper (to taste);
• dill (to taste).

Cooking

To begin, cut the chicken into pieces and place in a slow cooker. Add salt and pepper according to your taste. Turn on the “Bake” mode and cook for twenty minutes.

Cut the peeled potatoes into large cubes. Then put it in the slow cooker with the meat and stir. Then add sour cream and salt again. Now turn on the “Stew” cooking mode for forty minutes. Add dill to the finished dish and stir. The food is ready and can be served.

Vegetable stew

How to cook with eggplants and potatoes? Now we'll tell you. The resulting dish will have a pleasant taste and is very nutritious. To prepare it you will need:

• five potato tubers;
• two tomatoes;
• one eggplant;
• one carrot;
• one onion;
• one bell pepper;
• two cabbage leaves;
• olive oil;
• greenery;
• salt (to taste);
• pepper (to taste).

Cooking process

First, cut peeled vegetables into large cubes: onions, carrots, tomatoes and potatoes. Next is the turn of bell peppers and eggplant. Cut them into the same cubes. After this, fry the peppers, onions and carrots in olive oil until golden brown.

Then place the fried vegetables in a saucepan or cauldron, followed by layers of potatoes, eggplants, tomatoes and herbs. At the same time, salt and pepper each layer and cover with cabbage leaves. While you cook the vegetables over low heat, do not stir them. After thirty minutes, the stewed potatoes and vegetables are ready. After which this dish can be served to the table.

Stewed potatoes

How to properly prepare stewed potatoes with vegetables? The recipe is quite clear. The dish turns out tasty and satisfying. In addition, this dish can be prepared not only by a skilled cook, but also by a beginner in this matter. To create the dish you will need:

• eight to nine potato tubers (medium size);
• one medium carrot;
• one onion;
• turmeric;
• ground black pepper;
• salt (to taste);
• two small tomatoes;
• half a glass of sour cream;
• greens (to taste).

Cooking

First, peel the vegetables. Then cut the potatoes the way you like, the main thing is not too thin. For cooking, it’s better to take a duck pot, but you can also use a thick-bottomed pan and grease it with vegetable oil. This is necessary to ensure that the vegetables do not burn during cooking. Then place a third of the prepared potatoes in a container, salt and add pepper and turmeric.

Next, place some of the onion, cut into half rings, on top. Then add a little salt to the dish. Then chop the carrots on a coarse grater and also put them in a container and add salt. And put the second third of the potatoes on top and sprinkle with spices. Next comes the second half of the chopped onion. And then lay out a layer of tomatoes, cut into strips. Add a little salt and pepper. Place the last layer of potatoes, add pepper, salt and turmeric, and spread a thin layer of sour cream on top of everything.

Now that the vegetables are laid out in the duck pot, put it on the fire and add boiled water (a third or half a glass). Simmer them for thirty minutes, you can stir them to check for doneness. Once cooking is complete, you can add chopped herbs.

Potatoes with pork

Now let's look at another one with vegetables. The dish will please your family and guests if they drop by for dinner. By the way, this is a very satisfying and tasty dish. Ingredients for cooking:

• four to five large potato tubers;
• two onions;
• six to eight peas;
• ground turmeric;
• three bay leaves;
• three hundred grams of pork (any other meat can be used);
• seasoning for meat (to taste);
• salt (to taste);
• parsley, dill (to taste).

Cooking process

How to prepare and vegetables? It's easy if you follow our recommendations.

First you need to prepare the meat, preferably the neck of the pork. Then peel the potatoes, wash and dry. Cut it into small slices, then place it in a saucepan with a thick bottom. Cut the onion into small strips and add half to the potatoes.

Next, add a small amount of vegetable oil to the pan, cover with a lid and place it on low heat. As soon as the potatoes begin to puff, add about half a glass of boiled water and, when it boils, add bay leaves, turmeric and pepper.

While the potatoes are stewing, rinse and dry the meat, then cut into cubes. Place in the pan, adding salt and pork spices. Once the meat is sufficiently cooked, add the remaining onion and fry until tender.

Stewed zucchini with vegetables and potatoes

Thanks to its ingredients, this dish is filled with vitamins. It is prepared quickly and easily. To create the dish you will need:

• two zucchini;
• three potato tubers;
• two tomatoes;
• one carrot;
• one onion;
• salt (to taste);
• ground black pepper (to taste);
• thirty milliliters of vegetable oil;
• greens (optional).

Preparation

To begin, peel and wash the vegetables, prepare a cauldron. Pour oil into it and fry finely chopped onion, and then add grated carrots and fry a little. Add the zucchini, cut into small pieces, and fry until they take on a golden color. Cut the potatoes and also place them in the cauldron, then add water and simmer covered for twenty to thirty minutes. And when the stewed zucchini with vegetables and potatoes are almost ready, add chopped tomatoes. Then sprinkle the dish with salt and pepper. Then cook for about five more minutes, and then you can add the greens. Serve the dish hot.

Stewed potatoes with chicken and vegetables

This recipe is very simple. The dish turns out to be satisfying, with a light spicy taste. One type of food will cause a healthy appetite in your household, and the taste will give you a lot of pleasure. To prepare this dish, you will need the following products:

• chicken;
• two onions;
• two carrots;
• six to seven medium potatoes;
• two bell peppers;
• two to three tablespoons of tomato paste;
• two tomatoes;
• garlic;
• basil;
• dill;
• salt;
• pepper.

Creation of food

How to prepare and vegetables? You begin the process of creating food by cutting the bird carcass into pieces. Peel and wash vegetables thoroughly. Then you cut it: finely chop the onion, cut the carrots into strips, potatoes and bell peppers into cubes, and tomatoes into slices.

Cooking utensils - cauldron. Fry the chicken in it until a golden crust forms. Then add onions, carrots, bell peppers, and then simmer for about five minutes. After this time, add the potatoes, add water and continue to simmer.

Add tomato paste and tomatoes to the semi-finished dish. Next, simmer until the potatoes are completely cooked. Lastly, add finely chopped or grated garlic, dill and basil. That's all, stewed potatoes with meat and vegetables are ready. Now you can put it on plates.

Potatoes with vegetables

One of the favorite and most suitable dishes for everyday cooking is stewed potatoes with vegetables. Its recipe is not original, but few will complain about the poor taste of the finished dish. So, to create a dish, you will need:

• kilogram of potatoes;
• two onions;
• three carrots;
• a bunch of greenery;
• two bay leaves;
• salt;
• pepper;
• dry herbs (to taste);
• vegetable oil.

Cooking

First, peel and wash the vegetables. Then cut the potatoes into small pieces, and the carrots, on the contrary, are larger, but you can grate them. Next, cut the onion, and then fry it along with the carrots in vegetable oil.

Then put the vegetables in the pan and stir. Then pour enough water into it to cover one or two centimeters of the contents. Then place the container on the fire, when the water boils, reduce the flame and simmer under the lid for about ten minutes. After this time, add salt and spices, remembering to stir the vegetables occasionally. The dish will be ready when almost all (most of) the water has evaporated, and what remains will thicken and be starchy. And the finishing touch - sprinkle the dish with herbs.

Potatoes and vegetables stewed in sauce

Energy value (kcal): 94,31

Cooking method:

Prepared peeled vegetables (potatoes, carrots, parsley root) are cut into slices, onions are chopped and lightly simmered separately in a small amount of water or broth with the addition of butter. Then the vegetables are combined, red main sauce and iodized table salt are added and simmered. 5 minutes before readiness, add canned green peas, preheated in their own broth at low boil for 5 minutes.

Note. It is allowed to replace fresh vegetables with appropriate fresh, quick-frozen vegetables in the same quantities (net). They are used without prior defrosting.

Sauce:

Carrots, onions, parsley root are peeled, finely chopped into strips and simmered in a small amount of water or meat broth with the addition of butter for 10-15 minutes, then tomato puree is added and simmered for another 10-15 minutes. The wheat flour is sifted, dried in a frying pan (without oil) until light yellow, stirring occasionally, cooled to a temperature of 60-70 C, add 1/4 of the hot broth (water), knead until a homogeneous mass is formed, then add the remaining broth ( water), butter and cook at low boil, stirring, for 20-30 minutes. The finished white sauce is combined with stewed vegetables and tomato puree and boiled for 25-30 minutes. At the end of cooking, add iodized table salt and granulated sugar. Strain the finished sauce, rubbing the boiled vegetables into it, and bring to a boil.

Supply temperature: not lower than 65 C.

Implementation period: no more than two hours from the moment of preparation.

Potatoes are one of the most commonly eaten vegetables. It is an indispensable ingredient in many dishes and a good side dish for meat, chicken or fish. It is convenient and easy to prepare, because this vegetable does not require any special attention or additional seasonings and spices. All it needs is salt. If you have made fried, boiled or baked potatoes more than once, try stewing them with vegetables. The result is a dish that is suitable for the whole family. To prepare it you will need a simple set of products, which any housewife almost always has. And even if one of the ingredients is missing, replace it with others.

Ingredients

• 16-17 medium potatoes__NEWL__
• 3 small fresh carrots__NEWL__
• 2 cloves garlic__NEWL__
• 200-250 g frozen green beans__NEWL__
• salt to taste__NEWL__
• sunflower refined deodorized oil__NEWL__

The type of potato you use for the dish is not important. The main thing is that the tubers are healthy and without a green tint. If your potatoes turn green, it is better not to eat such a vegetable. We clean the tubers, wash them and cut them directly into the saucepan or frying pan in which you are going to stew.

Next, we do the same with the carrots: peel, wash and cut into thin slices.

If your carrot is small in diameter, then you don’t even need to cut it in half. Well, in a “thick” root vegetable it is better to make a longitudinal cut. Next, peel the garlic cloves and thinly slice them for the potatoes and carrots.

Without defrosting, add green beans to the pan.

By the way, it can be replaced with frozen green peas, frozen corn, and any other vegetable. Salt, add 2-3 tablespoons of sunflower oil and mix gently.

Now pour some water into the pan. You need so much of it that 1/3 of the vegetables are immersed in it. Cover with a lid and place on the stove over medium heat. This is important because the vegetables should begin to simmer slowly and gradually absorb each other’s flavors. After boiling, reduce the heat to minimum and simmer the potatoes and vegetables for 20-25 minutes. You can serve kefir with the finished dish, or you can serve meat or fish. It depends on your taste preferences and family gastronomic traditions. Bon appetit!