Vegetable stew is a simple recipe in a frying pan. Vegetable stew with potatoes and cabbage. Classic winter vegetable stew

When the season of young vegetables has arrived, it is worth treating yourself and your loved ones with a delicious vegetable stew. By the way, vegetable stew is prepared very simply and quite quickly. The composition of vegetables can be varied and the dish can be prepared to suit your taste. If desired, you can always make the 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 a stewpan is stewing or boiling, poaching food, and preparing sauces. It is very convenient to fry foods in a saucepan, stirring them by shaking. Vegetable stew requires frying the ingredients, and the stewpan does this well.

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, ragu is prepared from highly ground products, such as ragu sauce, or other tasty meat sauce, which is also made from minced meat - a native of Lazio.

It is quite rare to find vegetarian dishes - vegetable stew, without the addition of meat or game. Sometimes mushrooms are added to stews, which significantly improves their taste. However, the majority believes that the stew should be with meat - various or. But, this is a matter of taste and personal preference.

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

When planning to prepare a vegetable stew, you should take care of the youngest and freshest vegetables. As a rule, you should not limit yourself to a small number of different vegetables. If you cook vegetable stew only from, it will work. For stews, the more different vegetables, the tastier and richer the dish. It is imperative to prepare very ripe and juicy tomatoes, the puree of which will be used to stew the stew.

Vegetable stew. Step by step recipe

Ingredients (2 servings)

Zucchini 1 piece
Eggplant 2 pcs
bell pepper 2 pcs
Hot pepper 1 piece
Onion 1 piece
Carrot 1 piece
New potatoes 2 pcs
Ripe tomato 4-5 pcs.
Mixed greens (dill, parsley, cilantro) to taste
Olive oil 50 ml
Salt, black pepper, sugar, coriander to taste

If desired, you can add other vegetables to the recipe - garlic, roots, stalked celery, squash, zucchini, etc. Vegetable stew will be even tastier. I advise you to definitely use young zucchini, which may not yet be peeled, as well as young eggplants with a shiny dark surface and unripe seeds. The tomatoes for the sauce should be as ripe as possible and very juicy so that you don’t have to add water to the vegetable stew.
Young vegetables for stew
All vegetables must be pre-fried or baked. Considering that eggplants absorb oil like a sponge when fried, and I don’t want to increase the calorie content of the vegetable stew, I suggest baking the eggplants. Wash the young eggplants and cut the skin into strips using a sharp knife. Place the eggplants on a plate and microwave for 7-8 minutes. The eggplants will bake perfectly. I advise you to prepare the bell pepper in the same way - remove the seeds and bake it in the microwave for 5-6 minutes, then transfer the hot pepper into a plastic bag until the pepper cools a little and the outer film peels off, which must be removed.
Peel the onions and carrots and chop coarsely. Peel the hot pepper pod from seeds and white inner walls and cut into small pieces, or better yet, into strips. Heat olive oil in a saucepan or deep frying pan. Fry onions, carrots and peppers in oil for 4-5 minutes.
Fry onions, carrots and hot peppers
Cut the young zucchini into large cubes without peeling. Peel a few new potatoes and also cut into cubes, approximately half the size of the zucchini. Add zucchini and potatoes to the fried vegetables. Stirring occasionally, fry vegetables over medium heat without a lid. The time to fry the ingredients for the stew is until the vegetables are half cooked.
Add zucchini and potatoes
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 baked eggplant to vegetable stew. Add 0.5 tsp. sugar, 0.5 tsp. ground coriander, salt and black pepper to taste. Stir the vegetables, reduce heat and cover the saucepan with a lid. Simmer vegetables in their own juice for 5-10 minutes.
Add baked and chopped eggplant and peppers
While the vegetables are stewing, you need to prepare tomato puree from fresh ripe tomatoes. Place the tomatoes in a deep bowl and pour boiling water over them for 1-2 minutes. Cool the tomatoes under running cold water. The skin of the tomato can be easily removed. Peel the tomatoes from skins and seeds, remove the white parts and growth zone. Place the tomato pulp in a blender and grind the pulp into a puree. If there are solid inclusions in the puree - remnants of seeds, white parts, then it is better to additionally rub the puree through a sieve.
Prepare and add tomato puree to the stew
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 you feel that there is too little moisture in the stew, you can add a little water, but not more than half a glass.
Simmer the dish until fully cooked. It is better not to stir the stew while stewing so that the vegetables remain intact. Then there are the options. Vegetable stew can be prepared quite liquid and soup-like, as they do, or you can make it closer to main courses, as they do. 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
Place the prepared vegetable stew into deep plates. Optionally, if you like it spicy, you can sprinkle the vegetable stew with a pinch of coarsely ground hot pepper or chop some fresh hot pepper and spread it over the stew. Be sure to sprinkle the vegetable stew with finely chopped mixed herbs.

In terms of the number of recipe variations, few dishes can compare with vegetable stews. A saucepan, pan or pots, in the oven or slow cooker, fresh or frozen vegetables, rice, mushrooms, meat, fish - all this helps to diversify an appetizing vegetable dish that is served at any time of the year.

How to cook vegetable stew

Whether it’s winter outside or summer, stew is a welcome vegetable treat not only on the diet menu. Stimulating the appetite (translated from French), stew is a symbol of satiety, which is prepared from everything that is available, cut into pieces. The cooking technology does not dictate strict rules, but to prevent a vegetable dish from turning into “porridge”, you will have to adhere to some rules.

If the additional ingredient is meat, then you need to start cooking with it.
After the time allotted for cooking is completed, it is recommended to simmer the stew under the lid.

Vegetable stew recipes

Correctly cutting and simmering for a certain amount of time - these are two simple secrets on which all options for preparing a vegetable dish are based. The ingredients can be almost all types of vegetables, and meatless recipes will not take much time to prepare, while meat recipes will fill you up well. If there is a need to preserve the maximum of nutrients and make it beautiful, as in the photo, then you should use a steam or multicooker to prepare a hot vegetable snack.

Vegetable stew with eggplants and zucchini

If you want to make a tasty, but not greasy vegetable dish for dinner, then this dish is ideal. The serving is designed for four people, and the most healthy stew will be made from fresh fruits, which are collected as the harvest ripens in summer and early autumn. The step-by-step recipe will show you how to prepare an easy second course, but first you need to prepare the following ingredients:

eggplant – 1 pc.;
zucchini – 1 pc.;
carrots – 2-3 pcs.;
tomatoes – 3-4 pcs.;
bell pepper – 2 pcs.;
onion – 1 head;
green peas – 100 g;
garlic – 2 cloves;
parsley (root) – 1 pc.;
spices - to taste;
salt – 0.5 tsp;
oil (vegetable) – 80 ml.

Cooking method:

Peeled eggplants, cut onions into cubes, parsley root, carrots, sweet peppers into strips, tomatoes into slices. For the zucchini layer, the fruit must be cleared of seeds, cutting the remaining part into cubes.
Green peas must first be boiled for about 5-7 minutes.
Pour vegetable oil into a heated frying pan, add chopped zucchini, eggplant, onion, carrots, fry, stirring for 10 minutes.
Then add sweet peppers, tomatoes, simmer for a few minutes, then peas, crushed garlic, mix gently.
Cover with a lid and cook for another 10 minutes.

How to cook vegetable stew in a slow cooker

No matter how many methods there are, the simplest is to use a multifunctional household appliance with an automatic mode. To get a delicious second meal, you just need to chop and load the ingredients, and at the end you will get a colorful and healthy vegetable dish. The stew will retain a maximum of vitamins with a minimum calorie content. The only alternative would be a cauldron, but the stewed vegetable side dish will not look as attractive as in a glossy photo.

Ingredients:

canned beans (white, red, spicy) - 3 cans of 420 g each;
bell pepper (green, red) – 8 pcs.;
chili pepper – 1 pc.;
onion – 1 head;
vegetable broth – 200 ml;
rice (long white or brown) – 250 g;
BBQ sauce – 500 g.

How to cook:

Chop the pepper and onion, pour into the multicooker bowl, add the beans from the can, pour in the broth and barbecue sauce.
Close the lid to simmer the stew on medium power for about 5 hours, and on high power for about 3 hours.
The next step is to add rice and cook for another half hour.

Vegetable stew with potatoes

The popularity of this variation of the famous vegetable dish is almost incomparable. Almost any type of vegetable can go well together, and the traditional recipe calls for potatoes, carrots, onions with spices or herbs. The taste and aroma of the finished dish is incomparable, but even with its simplicity it can be diversified.

Ingredients:

potatoes – 10 pcs.;
carrots – 3 pcs.;
onion – 2 heads;
garlic – 4-5 cloves;
water – 0.5 cups;
tomato paste or sauce – 50 g;
salt – 1 tsp;
bay leaf – 2 leaves;
chopped herbs (parsley, dill, celery, cilantro) - 2 tbsp. l.

How to cook potato stew:

Peel the root vegetables, cut into cubes, finely chop the garlic and onion.
Pour vegetables and onions into a saucepan in layers, add tomato paste, salt, and add water.
Simmer the stew under the lid for about 20 minutes, and a few minutes before it’s ready, add the chopped herbs and chopped garlic.

How to cook stew with meat and vegetables

A hearty and at the same time tasty second dish that captivates the palate and makes you want more even from the photo. This option is not suitable for a Lenten menu, but for a dietary menu it is ideal, because pork, beef, veal or lamb can be replaced with stew, chicken (breast) or turkey (fillet). Low-fat varieties will help reduce calorie content, and how to cook vegetable stew with meat - this step-by-step recipe will reveal the secret.

Ingredients:

meat – 350 g;
zucchini (medium) – 1 pc.;
carrots – 1 pc.;
eggplant – 1 pc.;
tomatoes – 4 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head;
garlic – 2 cloves;
greens - a bunch;
spices - to taste.

Cooking method:

Cut the meat and vegetables into cubes, but first soak the eggplants for a quarter of an hour in salted water.
Place everything in layers in a pan, starting with the meat, the last ones are the tomatoes, cut into pieces.
Simmer the stew under a lid over medium heat for about half an hour, then add chopped herbs, spices, garlic, and simmer for another 10 minutes until fully cooked.

Stew with mushrooms and vegetables

To ensure a delicate taste of the famous vegetable dish, you should choose early, young vegetables. For example, green peas can be cooked in their pods, and the taste, color, and nutrients can be preserved if you make a vegetable stew in the oven. Mushrooms, which can be taken fresh or frozen, will add piquancy and an incredibly seductive aroma to the finished vegetable dish.

Product composition:

mushrooms (any) – 300 g;
potatoes – 350 g;
carrots – 100 g;
green peas (pods) – 200 g;
cabbage (cauliflower) – 4-5 inflorescences;
garlic – 3 cloves;
onion – 1 head;
oil (olive) – 2 tbsp. l.;
vinegar - 1 tbsp. l.;
water – 100 ml;
sugar – 1 tbsp. l.;
spices - to taste.

Preparation:

Cut the peeled vegetables, mushrooms into cubes, and finely chop the garlic.
Prepare a solution for onions from water, vinegar, sugar, immersing onions cut into half rings for a quarter of an hour.
Trim the pea pods from the stalk side and cut the remaining part in half.
Immerse the cabbage inflorescences in boiling water for 3-4 minutes, and then place them in a container of cold water to soften it.
Lightly fry carrots and potatoes, add pea pods and cauliflower florets.
Grease the baking dish, place mushrooms in the bottom layer, fried vegetable mixture on top, squeezed onion, cover with foil and simmer for 35-40 minutes.

How to do

Do you want to surprise your family or guests with an unusual dish? The basis of this culinary delight will be the well-known vegetable stew, but the way it is prepared and served will definitely surprise you! Another advantage of this recipe: you can prepare a hearty version if you add meat, or a vegetarian version without the last ingredient. Vegetable stew in pumpkin is ideal for a romantic dinner and goes well with semi-dry white wine.

Product composition:

pumpkins (small) – 6-8 pcs.;
meat (pork) – 300 g;
potatoes – 3 pcs.;
carrots – 2 pcs.;
zucchini – 0.5 ripe fruit;
bell pepper – 2 pcs.;
tomatoes – 2-3 pcs.;
onion – 1 head;
mayonnaise – 4-5 tbsp. l.;
vegetable oil – 25 ml;
spices - to taste.

Cooking method:

Cut the meat, peeled vegetables into small cubes, onions into thin half rings, tomatoes into circles.
Pour everything into one large container, add spices, season with vegetable oil, and mix gently.
The pumpkin is a baking dish, so you need to cut off the top and save this part, which will then serve as a “lid”. Remove the inside almost to the sides using a tablespoon.
Stuff the pumpkins with the prepared mixture of meat and vegetables, grease the top layer with mayonnaise, cover the “pot” with an improvised lid, securing with toothpicks.
It will take an hour and a half to prepare vegetable stew in the oven.

Pork stew with vegetables

When you want to diversify your weekly menu and at the same time make an appetizing, healthy main dish, then you should opt for this recipe. The finished dish will delight you with its taste and aroma, and its preparation does not require any special culinary skills. To add tenderness to vegetable stew, it is recommended to pre-marinate the meat for several hours.

Ingredients:

pork – 300g;
cabbage – 350 g;
carrots – 2 pcs.;
potatoes - 4-5 small root vegetables;
tomatoes - 3-4 medium ripe fruits;
onion – 1 head;
garlic – 2 cloves;
water – 200 ml;
spices - to taste.

Step-by-step preparation:

Peel the vegetables, cut the potatoes, carrots, tomatoes into cubes, shred the cabbage.
Chop the onion and garlic, fry along with the meat in a heated frying pan. Then put everything into a deep saucepan.
Next, you need to fry the potato cubes until a golden crust forms. Place a second layer in the pan.
After this, successively fry the cabbage, carrots, and tomatoes, and then lay them out in layers with the rest of the ingredients of the vegetable stew.
Pour a glass of boiled water over the meat and vegetables, put on the fire and simmer for 15 to 25 minutes.

How to cook vegetable stew with cabbage

This recipe has a clear advantage - the dish can be prepared at any time of the year. It doesn’t take long to prepare an appetizing vegetable treat; fresh or frozen vegetables are suitable for its creation; young cabbage will add tenderness, and broccoli will add piquancy. If you use a double boiler, this will help preserve maximum vitamins.

Ingredients:

potatoes – 600 g;
cauliflower – 1 head;
onion – 2 heads;
green peas – 50 g;
garlic – 4 cloves;
chopped ginger – 2 tsp;
spices (curry, cumin, turmeric, mustard seeds) – a pinch;
sugar – 1 tsp;
butter – 50 g.

Cooking method:

Fry the onion, garlic and spices in a frying pan for 2-3 minutes until soft.
Place diced potatoes and cauliflower florets in layers in a double boiler, sprinkle with sugar, and add the toasted mixture. Pour in half a glass of water, set the cooking mode for 15 minutes, then add green peas, salt and pepper, then set for another 5 minutes.

Video: dietary vegetable stew

Vegetable stew is a dish with a secret. It can be very simple, or it can even be served at the holiday table. The main thing is to know which vegetables combine most harmoniously and what can be added to them to make the taste of the dish “play” in a new way. We will show how different and tasty a seemingly ordinary peasant vegetable stew can be.

Vegetable stew with zucchini, potatoes and peppers

This easy and very tasty stew can be prepared all year round, but during the season, using fresh non-imported vegetables, this recipe turns out to be especially successful.

Ingredients:

Potatoes – 4-5 pcs.
Zucchini – 1-2 pcs.
Tomatoes – 3-4 pcs.
Onions – 1-2 pcs.
Carrots – 1-2 pcs.
Bell pepper – 1 pc.
Garlic – 2 cloves
Salt - to taste
Vegetable oil - for frying

Cooking method:

Peel the onion and chop finely.

Peel the carrots and grate on a coarse grater. Place the onions and carrots in a preheated deep frying pan with a small amount of vegetable oil. Fry over low heat, stirring and not allowing the onion to burn.

Meanwhile, quickly peel the potatoes. Wash it and cut into medium pieces. Add potato pieces to the onions and carrots and continue frying.

Then peel the zucchini and cut the pulp without seeds into medium cubes. Add them to the pan with the rest of the vegetables and continue cooking, increasing the heat to medium.

After 10-15 minutes, place the washed and chopped tomatoes into any pieces into the frying pan. If you don’t like the skin to come across in the dish, you need to remove it by scalding the tomatoes with boiling water.

At the same stage, add salt, ground black pepper and chopped garlic to the dish. Mix all ingredients, cover the pan with a lid and simmer over low heat for about 20 minutes. Stir the vegetables occasionally to ensure they cook evenly. Once the time has passed, remove the stew from the heat and let it simmer, covered, for about 15 more minutes.

Vegetable stew with mushrooms

Vegetable stew with mushrooms and cheese turns out very tasty. This dish is prepared quite simply and quickly, so even the most inexperienced housewife can surprise her family with an original dinner.

Ingredients:

Champignons – 100 g.
Tomatoes – 4 pcs.
Onions – 2 pcs.
Gouda cheese – 70-100 g.
Garlic - 1 clove
Dill and parsley - to taste
Olive oil – for stewing
Salt - to taste

Cooking method:

Wash the champignons, peel if necessary, and then cut into medium pieces.

Wash the tomatoes, remove the skin if desired. Cut them into roughly the same pieces as mushrooms.

Peel the onion and cut into thin half rings. Place everything together in a heated frying pan with olive oil. Simmer, covering the pan with a lid, over low heat for about 20 minutes.

Finely chop the greens. After time has passed, remove the lid and stir the ingredients. Add salt, sprinkle everything with herbs, squeeze out the garlic and sprinkle grated cheese on top.

Close the pan with a lid again and leave the dish to simmer over low heat for another 5 minutes. During this time, the cheese will melt and cover the vegetables and mushrooms with a delicious crust.

Serve the stew without stirring.

Vegetable stew with chicken

If you find an exclusively vegetable dish too light and filling, you can add meat to it. We use chicken in this vegetable stew recipe, but it will be equally delicious with pork or even beef.

Ingredients:

Chicken fillet – 300 g.
Potatoes – 400 g.
White cabbage – 500 g.
Zucchini – 500 g.
Sweet pepper – 300 g.
Carrots – 300 g.
Onions – 150 g.
Tomato paste – 150 g.
Greens (dill, parsley, cilantro, basil) - to taste
Vegetable oil - for frying
Salt - to taste
Ground black pepper - to taste

Cooking method:

Rinse the chicken fillet, cut into small cubes, place in a saucepan or deep frying pan with heated vegetable oil. Fry over medium heat until a crust appears, while remembering to stir the meat.

Peel the potatoes, wash them, cut them into cubes or large strips, and add them to the meat. Pour 2 cups of warm water on top, add salt and pepper (you can also add crushed fennel seeds if desired). Cover the pan with a lid, reduce heat to low and simmer.

Finely chop the cabbage and place in a saucepan.

Peel the carrots, cut into strips and also place in the pan.

Wash the sweet pepper, remove the seeds, cut into strips and place in preparation for the rest of the vegetables.

Send the peeled onions and cut into half rings there.

Simmer until the potatoes are soft, stirring the ingredients from time to time.

Then put the peeled and cut into small cubes zucchini and tomato paste diluted in half a glass of water into the pan. Sprinkle everything with chopped herbs on top.

With tomato paste, the dish should be cooked, covered, for about 7 minutes, after which it can be served.

Vegetable stew in a slow cooker

Vegetable stew prepared in a slow cooker will be more healthy, juicy and tasty. Depending on the type of multicooker, the stew is prepared either in the “Stewing” mode or in the “Baking” mode. We suggest you try the latter option. We are sure you will really like the dish!

Ingredients:

Young potatoes – 4-5 pcs.
Young carrots – 1-2 pcs.
Sweet pepper – 1 pc.
Zucchini – 1-2 pcs.
Tomatoes – 2 pcs.
Garlic – 3 cloves
Salt - to taste
Ground black pepper - to taste
Vegetable oil – 3 tbsp.

Cooking method:

Pour vegetable oil into the multicooker bowl.

Peel the potatoes and cut into large pieces. Place the potatoes in the slow cooker.

Peel the carrots and cut into slices. Add to potatoes.

Wash the pepper, remove seeds and cut into medium pieces. Add to the multicooker bowl with the remaining vegetables.

Peel the zucchini (if it is young, just rinse it), cut into medium or large cubes. Also place in the bowl.

Wash the tomatoes thoroughly and cut them into any pieces into the multicooker bowl. Add chopped garlic there (you can also pass it through a press).

Season all ingredients with salt and pepper. Stir gently.

Close the multicooker lid and set the “Baking” mode for 30-40 minutes. Do not mix the ingredients during cooking. Vegetable stew is ready!

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

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

Moreover, the dish can also be prepared with meat, after stewing any meat or poultry, using minced meat or high-quality sausages for cooking - then you get a complete dish, 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, but a variety of vegetables, both heat-treated and raw. Yes, and Mother Nature is generous with gifts in summer and autumn - crispy cabbage, eggplants and zucchini, peppers and tomatoes, a variety of fresh and aromatic herbs, a lot of juicy root vegetables. And all these vegetables will go well in a stew, both in its vegetable version and with meat.

Features of preparing stew from fresh vegetables

There is no need to pre-fry the vegetables to prepare the stew; it is simply not necessary; it is enough to use meat broth. At the end of cooking, you can add a little good butter to the finished dish for a special taste. But there are housewives who do not accept cooking vegetables without first frying, which is a pity. In this case, the vegetables lose some of their vitamins and the stew, most often, turns out to be too fatty.

True, there is another, alternative option, this is when only the onion is fried until transparent, and the remaining vegetables are added in order, starting with carrots. (The sequence of adding vegetables is described below).

But if meat is used, then onions 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, the 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 one.

Vegetable stew without meat, if the vegetables have not been additionally fried, you can give it even to kids, but only taking into account the fact that the dish does not contain a lot of salt and spices, and the child has already tried all the vegetables included in the composition.

List of ingredients for preparing vegetable stew

Any meat, minced meat, poultry, semi-finished meat products - optional;
Medium size potatoes – 5 pcs.;
Small young zucchini;
Fresh cabbage - half a fork;
Fresh green peas – 15 pods;
2 heads of sweet onions;
Young carrots – 300 gr.;
Bell pepper – 2 pcs.;
Ripe tomatoes – 3 pcs.;
Young garlic - half a head;
Eggplants – 1 pc.;
Half a chili pepper;
Refined vegetable oil – 85 ml;
Salt and black pepper - to taste;
A large bunch of greenery.

Note! The good thing about a dish called stew is that the ingredients are not standardized. Products can be replaced or removed altogether. For example, you can remove red hot pepper from the base composition, and the dish will immediately become suitable for baby food. Or, for example, replace potatoes with beans, and white cabbage with cauliflower. 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, you need 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 and simmered with the addition of water or broth until almost done.

You can boil the meat separately for a dietary version of the stew, and use ready-made broth, but vegetables must be added to the stew in the order in which they are cooked.

Vegetables, whether from your 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 stem of the rest is removed 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 be ready faster.

It is best not to chop the tomatoes, but to chop them and turn them into sauce. You can do this using a food processor, but cutting the tomatoes in half and grating them so that the skin remains in your hands will work quite well.

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

Note! When handling hot peppers, 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.

Order of priority for adding vegetables to 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 addition of vegetables occurs at an interval of 10 minutes. The last things to be added to the stew are salt and pepper and fresh herbs. (If you are preparing a vegetable stew without adding meat products, then garlic is added at the end of cooking, along with spices and herbs).

To ensure that all vegetables undergo complete heat treatment and do not remain raw, it is important to control the liquid level during the cooking process. By gradually adding broth or water, the thickness of the summer vegetable stew is also controlled.

During the cooking process, you don’t even need to stir the dish, laying the vegetables in layers as the top ones are cooked. Well, of course, you shouldn’t serve it right away; the stew needs to steep 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 takes no more than 45 minutes.

Bon appetit!

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Date of publication: 09/28/2017

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

Mostly vegetables are fried in a frying pan, but can be cooked in the oven or in a slow cooker. I wrote an article a long time ago in which there are three interesting recipes and it is called: Ratatouille - vegetable stew. Be sure to watch it, it's really beautiful, original and interesting.

Recipes for vegetable stew prepared at home with zucchini, eggplant, potatoes

Let's look at a few recipes, with different ingredients and prepared differently.

1. Recipe for a very tasty aromatic vegetable stew

Ingredients:

Eggplants - 5 pcs.
Sweet peppers - 4-5 pcs.
Onions - 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

Preparation:

1. Wash the eggplants, cut off the ends on both sides, and cut into large pieces. Place in a deep cup. Add a teaspoon of salt, stir and leave for 15-20 minutes so that they release juice and the bitterness goes away. After this, rinse well, squeeze and dry with paper towels.

2. Also cut the potatoes coarsely.

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

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

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

5. For tomatoes, make a cross-shaped cut on the side opposite the stalk. We put 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 getting burned, or just let them cool a little. Now loosely remove the skin and chop coarsely.

6. Peel the garlic and crush it with a garlic clove.

Let's start frying the vegetables

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

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

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

When you put something in a pan, especially a hot one, don't forget to stir it right away.

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

11. Let it 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 pepper. Add tomato paste or ground tomatoes, or tomato juice. Fresh tomato slices, sugar.

12. Pour in half the greens.

13. Set the fire to maximum. Mix everything gently and lightly. Don't make porridge from 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 them with a spoon.

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

14. Cover again for a few more minutes.

15. Then turn off the heat and let it brew for another 30 minutes to two hours. Who has how much patience?

16. Our vegetable stew is ready.

Serve the dish hot or warm, first sprinkled with fresh herbs.

Look at this beauty. It’s a pity to eat it, I want to look, but the aroma emanates from it is impossible to stand.

Bon appetit!

2. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

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

Preparation:

1. Wash all products, dry them, clean them 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 them a little thicker or a little thinner, but this will simply increase or decrease the cooking time. Well, too thick ones can be tough.

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

4. Cut the carrots into large strips. Cut the onion into thin half rings.

5. Place the frying pan on maximum heat, pour in vegetable oil and heat it up. Place the zucchini in the pan and fry on both sides until the zucchini begins to brown on each side.

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

7. Place the tomatoes, cut into small slices, into the frying pan. Sprinkle with your favorite spices, we have basil, Provençal herbs, a mixture of peppers and I always add hot pepper, but this is optional.

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

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

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

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

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

Place on plates, garnish with a sprig of herbs and serve.

Bon appetit!

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

Ingredients:

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

Preparation:

1. Cut the washed eggplants into large cubes, sprinkle with salt, mix and leave so that they release juice and the bitterness drains away with it.

2. We also cut the potatoes into large cubes. We will cook the potatoes separately. Pour some water into the pan, add salt, add potatoes and cook until almost done.

3. Cut the onion into thin half rings. Pour a little vegetable oil into a frying pan, heat it, fry the onion until soft, and then add the sweet pepper, cut into large pieces.