A stew of various vegetables is rightfully considered the most popular, but at the same time simple dish. Basically, all you have to do is take any food, chop it randomly 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, so it is very important to follow the sequence of their laying, and to achieve a more interesting taste, fry them separately.

In addition, the most incredible experiments are allowed in the preparation of vegetable stew. You can stew only 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 - recipe + video

Young vegetables, prepared according to the original recipe with video, will retain all their beneficial properties and turn into a delicious 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.

Preparation:

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

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

The multicooker is simply designed for dishes that require slow and even simmering. Vegetable stew in a slow cooker turns out especially tender and tasty.

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

Preparation:

1. Cut the 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 to steam mode for 20 minutes. Load all the vegetables inside except cabbage.

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

6. Extend the program time by another 10–15 minutes. Don't forget to stir the contents of the bowl a couple of times.

Vegetable stew in the oven - super recipe

This super recipe will tell you in detail how to prepare the most exquisite vegetable stew in the French style. And then you will be able to surprise your guests and household members with an incredibly light and beautiful dish called “Ratatouille”.

• 1 long eggplant;
• 2 sized 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 herbs.

Preparation:

1. Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
2. Place the mugs vertically in an oiled baking tray of a suitable size, alternating them. Drizzle with oil, toss in bay leaves and season generously with pepper.
3. Cut the pepper and onion into small cubes and fry in oil.
4. Remove the skin from the remaining tomato, grate the pulp and add it to the fried peppers and onions. Add a little water (about ¼ tbsp.) and simmer for about 5 minutes. Salt the tomato sauce to taste. At the end, add chopped herbs and garlic.
5. Pour the prepared sauce over the baking tray with the vegetables and place it in the oven preheated to 180°C for about one hour.

Vegetable stew with zucchini - a very tasty recipe

If there are only zucchini left in the refrigerator, then following this recipe you can get an amazing stew that will go perfectly with 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.

Preparation:

1. Wash the zucchini, cut each one lengthwise into 4 pieces, and then chop into smaller pieces.
2. Quickly fry until golden in a little oil and transfer to a saucepan.
3. Cut the carrots into large slices, and the onion into small cubes. Fry them in the remaining oil until soft.
4. Add the tomatoes cut into slices. Season with salt and pepper. Cover with a lid and simmer for 5–7 minutes.
5. At this time, remove the seed capsule from the peppers, cut them into strips and place them in a pan with the zucchini.
6. Pour the tomato-vegetable sauce in there, stir, add a little more salt if necessary.
7. Simmer over low gas until the liquid in the saucepan has boiled down by half and the zucchini becomes soft.
8. At the end, add chopped greenberries and, if desired, a little garlic.

Vegetable stew with potatoes - classic recipe

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

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

Preparation:

1. Wash the young potatoes clean and peel them if desired. If the tubers are small, this is not necessary. If they are large, additionally cut them in half or into quarters.
2. Heat vegetable oil in a deep frying pan and fry the potatoes. Once it turns golden, transfer to a separate container.
3. Add the diced zucchini to the frying pan, and a little later add the pepper, cut into strips. Fry a little and add to the potatoes.
4. In a practically dry frying pan, simmer finely shredded cabbage. Also add it to the vegetables.
5. Add a little oil to the pan, throw in finely chopped onion and coarsely grated carrots.
6. Fry until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes; you can get by with just tomato.)
7. As soon as they soften a little, add 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 prepared sauce over the fried vegetables and stir. If necessary, add more boiled water and 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, throw in the chopped garlic and herbs.

Vegetable stew with chicken

Tender chicken meat and fresh vegetables go together just perfectly. In addition, this is an excellent option for a light but satisfying dish for a family dinner.

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

Preparation:

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

Vegetable stew with meat

Meat and vegetables make a complete dish, including everything you need for a hearty lunch or dinner.

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

Preparation:

1. Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
2. Cut the carrots into thick strips, the onions into quarter rings, and send them to the meat.
3. Once the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce heat to medium.
4. Last place the bell pepper, cut into strips, and shredded cabbage. Add half a glass of hot water, salt, throw in bay leaf, chopped chili pepper (without seeds) and season to taste with spices.
5. Cover with a lid, after 5 minutes of simmering, stir gently and continue simmering for about 45–50 minutes.
6. About 5-10 minutes before the end, remove the bay leaf, 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 a vegetable dish from eggplants, you need to take a little more of them.

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

Preparation:

1. Cut the eggplants with the skin into large cubes, sprinkle generously with salt and leave for 10–15 minutes.
2. Roughly chop the zucchini, onions, carrots and peppers. Remove the skin from the tomatoes and chop the pulp.
3. Wash the eggplants, dry them a little and place them together with the onions, zucchini and carrots in a preheated frying pan with the required amount of oil.
4. Fry the vegetables over high heat for about 5-7 minutes until they soften and brown a little.
5. Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover with a lid and simmer for about 30–40 minutes.
6. Almost before turning off, pour in lemon juice, add chopped garlic and, if desired, herbs, stir. Let the vegetable stew sit for 10-15 minutes before serving.

Vegetable stew with cabbage

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

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

Preparation:

1. Place the head of cauliflower in boiling water and cook for about 10–20 minutes. As soon as it can be easily pierced with a knife, drain the water and cool the forks. Divide it into individual inflorescences.
2. Cut the carrots into large, fairly long strips, and the onion into half rings. Fry until golden brown in vegetable oil.
3. Add the eggplant cubes, followed by the zucchini. As soon as the vegetables are covered with a brown crust, throw in the pepper, cut into quarter rings.
4. After another 5-7 minutes, add the tomatoes, cut into slices or cubes. Add salt and season with spices to taste.
5. After 5 minutes of simmering, transfer the boiled cabbage to the frying pan, stir gently with a spoon, add a little water so that a liquid sauce forms at the bottom.
6. Cover with a lid and simmer on low gas for about 10–20 minutes until fully cooked. Before serving, chop with herbs, and pour sour cream over each serving.

How to cook vegetable stew? Recipe Variations

Vegetable stew is a fairly simple dish that can be prepared all year round, even every day. Fortunately, the abundance of summer and autumn vegetables provides ample scope for improvisation and experimentation.

Vegetable stew with cabbage and potatoes

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

Preparation:

1. Cut the onion into half rings and fry in a small portion of oil until transparent. Throw in the grated carrots and fry until golden brown. Add a little oil if necessary.
2. After 3-4 minutes, place the potatoes, cut into large cubes, into the pan. Fry for another 3-5 minutes.
3. Add coarsely shredded cabbage and stir.
4. After 5 minutes, reduce the gas, add tomato, diluted with water to 300 ml, to the vegetables. Season to taste with spices and salt.
5. Stir and simmer covered for at least 40 minutes. Before serving, remove the bay leaf and let the vegetable stew rest for another 10 minutes.

Vegetable stew may seem too simple and even a rustic dish to some, but when you really want to cook the most delicious thing for the whole family, and you have a variety of vegetables at hand, you don’t have to make a difficult choice. You just need to mix everything together, add meat or poultry, season with aromatic herbs and spices, and there you have it - a vegetable stew with potatoes that will become a real feast for the belly.

There is a legend that the stew was first prepared during the Hundred Years' War. The hungry people of the besieged city lit a fire right in the square. Each resident brought whatever food he had left and threw it into the cauldron. Even after the liberation of the city, the main treat was a dish that turned out completely by accident - stew.

We will prepare vegetable stew with potatoes not by accident, but very specially. And we will choose products for it in accordance with our taste and what we have at home. After all, many of us plant vegetables in our gardens, make frozen preparations for the winter, and sometimes we simply don’t know how to use the lonely sweet pepper lying in the refrigerator.

In my opinion, vegetable stew is like Italian pizza, only made from vegetables. All the most delicious things that were found at home turn into another culinary masterpiece with improvisation.

So let's figure out what you can prepare it from and choose.

Vegetable stew with potatoes, eggplants and sweet peppers

Our first recipe is a classic vegetable stew with potatoes without using any meat. This can be prepared as a separate dish, for example, during Lent or to follow a diet. You can lose weight with this stew and enjoy delicious food. This stew can also be an excellent side dish for meat dishes. It seems to me that it will be especially delicious with.

You will need:

• cabbage - 1/4 head;
• tomato - 500 gr.;
• eggplants - 500 gr;
• potatoes - 500 gr.;
• carrots - 250 gr.;
• bell pepper - 500 gr.;
• zucchini - 500 gr.;
• onions - 250 gr.;
• greens (a little dill and parsley);
• salt and pepper to taste.

Preparation:

1. Wash and cut the eggplants into large cubes. There is no need to remove the peel; eggplants have long been sold as tasty and without bitterness; the skin will be thin and edible. On the contrary, unpeeled eggplant will add its own special color to the entire palette of the stew.

2. Cut out the core with seeds and stalk from a clean sweet pepper. Cut off the soft partitions. Cut the remaining red juicy part lengthwise into strips, and then into squares slightly smaller than the eggplant cubes you started with.

3. Cut the young zucchini lengthwise into slices and then into cubes. If the zucchini is very large and overgrown, then it is best to cut off the skin and remove the middle with large seeds. By the way, instead of classic zucchini, you can also use zucchini.

4. Carrots can be cut into small cubes or short strips. Since it is the hardest of all the vegetables we use in the stew, it should cook faster. The easiest way is to chop it smaller.

5. Cut the onions into cubes. But be guided by whether your household likes large pieces of onion in the finished stew.

6. Chop the quartered cabbage into large squares. If you cut it into thin strips, like for soup, then it will most likely get lost against the background of all the other vegetables, especially if it is young and boils too much during the cooking process. The stew is at its most beautiful when all the pieces are approximately equal.

7. Heat vegetable oil in a saucepan or deep frying pan. Place the onion there and lightly fry it until translucent. Then add the carrots and simmer a little over medium heat, so that they soften slightly, but neither the carrots nor the onions are overcooked. A few minutes after the carrots, add the sweet peppers.

8. Stir the vegetables, simmer for a couple of minutes and add the diced potatoes, cut into medium-sized cubes.

9. Simmer the vegetables for five minutes, then add the eggplants, zucchini and cabbage. These vegetables go last because they are the softest and cook the fastest. Make a puree from the tomatoes, peeling them first. Pour this puree over the vegetables and stir.

10. Add salt to taste, add aromatic spices. You can use dry herbs such as parsley, dill, or you can add paprika and coriander, which will make the stew more spicy. Stir everything carefully, then cover and simmer over medium heat until the vegetables are fully cooked.

11. Taste vegetables to see if they are done. At the very end, before serving, sprinkle the vegetable stew with potatoes with fresh herbs.

Bon appetit and a delicious healthy dinner for the whole family!

A simple recipe for vegetable stew with potatoes and meat in a frying pan

Cooking vegetable stew with meat is a fairly simple process. The only peculiarity of this recipe is that before cooking the vegetables, you need to cook the meat. Especially if it's beef. But if you use pork, it won't take much time. Pork is a more tender meat and I personally like it better in combination with vegetables. Essentially, the stew turns from a side dish into a full-fledged dish.

You will need:

• pork (it’s better to take a shoulder blade) - 300 gr.;
• potatoes - 3 pcs.;
• bell pepper - 2 pcs.;
• tomatoes - 4-5 pcs.;
• young zucchini - 3-4 pcs.;
• onions - 2-3 pcs.;
• carrots - 1-2 pcs.;
• greenery;
• sunflower oil for frying;
• salt and pepper to taste.

Preparation:

1. First of all, of course, you need to wash and peel the vegetables. Cut the skins off the potatoes and carrots. Peel the onion. There is no need to remove the skin of young zucchini if ​​it is still thin. If the zucchini is large and overgrown, then it is better to cut it off. Tomatoes and sweet peppers do not need to be peeled.

2. Finely chop the onion for frying in a frying pan. You can simply boil the onion, but fried will give it a beautiful golden color and everyone’s favorite taste.

3. Washed and dried pieces of meat, cut into small cubes. This is necessary so that it cooks quickly and does not take much time. Place the pieces of meat in a heated frying pan with oil and fry over medium heat under the lid for 10 minutes. The meat should be slightly browned. Don't forget to stir it from time to time.

4. While the meat is cooking, cut the carrots into thin strips.

5. Cut the sweet pepper into cubes. Red, yellow and orange peppers work best for stews. Green is not as sweet and aromatic, although it can be used.

6. After 10 minutes, add chopped onions to the meat. Season well with salt and pepper. Fry over low heat for about 5 minutes. You need to bring the onion to transparency.

7. It's time to add the carrots. Stir and simmer the meat with onions and carrots for another 5 minutes under the lid. Do not let them overcook, as this may slightly spoil the taste of the finished stew.

8. Meanwhile, cut the potatoes into cubes. Chop the zucchini in the same way.

8. Now you need to add potatoes and zucchini. Simmer again for 5 minutes.

9. After this, add the diced tomato. Simmer for about 10 more minutes.

10. Check the stew for doneness and salt and pepper. If you like everything, remove from the heat, add the greens and let sit for a while until the greens soften.

The dish turns out incredibly tasty and healthy.

How to cook vegetable stew with mushrooms and potatoes

Vegetable stew with mushrooms is a low-calorie dish with a high content of vitamins. There are specific nuances in the preparation of this dish that should be taken into account in order to get an excellent result. The main highlight of the dish is the mushrooms. During the mushroom picking season, you can take wild mushrooms of your choice, and in the cold season, the most ordinary champignons are perfect. But only fresh, no canned food.

You will need:

• potatoes – 1 kg;
• mushrooms (preferably champignons) – 500 gr.;
• onion – 1 pc.;
• carrots – 2 pcs.;
• sweet pepper – 2-3 pcs.;
• tomato – 4 pcs.;
• greenery;
• salt and pepper.

Preparation:

1. Wash and peel the potatoes and cut them into cubes. Peel the mushrooms from the top film on the cap. If they are completely fresh and snow-white, then you can leave it. Cut the mushrooms into flat quarters.

2. Place the potatoes in a saucepan with a little water. The potatoes should not be boiled, but stewed. This way it will be less boiled and watery.

3. Finely chop the onion and fry in oil until transparent.

4. Add carrots, cut into strips, to the onion. Fry for 5 minutes.

5. After this, add the chopped pepper. Fry, stirring, for another 3-4 minutes.

6. Add tomatoes. It is better to cut them into cubes. Simmer them with the vegetables for a little while so that they release their juices and soften. Season the vegetable mixture with salt and pepper to your liking.

7. At the same time as frying the vegetables, fry the mushrooms in another frying pan until tender. About 10 minutes. Be sure to salt them during the process. Mushrooms take up a lot of salt and if you salt them later, when they are mixed with vegetables, the dish may turn out under-salted.

8. Mix prepared vegetables, mushrooms and stewed potatoes together. Taste for saltiness. You can add a suitable mixture of herbs for vegetable dishes, but the taste and aroma will still be quite bright.

This dish can be served immediately. No need to wait for it to brew. It tastes best hot. Bon appetit!

Pumpkin and potato stew, aromatic and spicy

And here is a vegetable stew with potatoes for pumpkin lovers. This delicious sweet beauty ripens only in the fall, but if you have frozen preparations left for the winter, then you can prepare such a stew at any time of the year. I usually always freeze my summer pumpkin harvest. Well, I don’t have time to eat several medium pumpkins. Frozen pumpkin is no less wonderful and retains most of its beneficial properties and, of course, taste. For those who will be preparing such a dish for the first time, I want to say one nuance: this stew turns out sweetish thanks to the pumpkin. And this is not to everyone's taste.

To prepare you will need:

• potatoes - 1 kg. ;
• pumpkin - 0.5 kg. ;
• peas - 200 gr. ;
• sunflower oil;
• coriander - 1/2 tsp. ;
• turmeric - 1/2 tsp. ;
• cumin (jeera) - 1/2 tsp. ;
• dried garlic powder - 1 tsp. ;
• black pepper - ¼ tsp. ;
• salt to taste.

Preparation:

1. Wash the potatoes, peel and cut into medium-sized cubes. Larger than you usually put in soup. Then boil the potatoes in salted water until tender.

2. Peel the pumpkin. You need to cut off the thick skin from it and take out the middle with the seeds. Only the main pulp should remain. Cut it into cubes approximately the same size as the potatoes, which are being cooked at this time. Pour vegetable oil into a frying pan and place the pumpkin pieces there. Add all the spices from the list above. Stir well, cover and simmer over medium heat until the pumpkin is soft. There is no need to add water, as the pumpkin will release its own juice.

If you are using frozen pumpkin, first let it melt in a frying pan, uncovered, until most of the liquid has evaporated, then cover and simmer until tender. This way the pumpkin will not be too boiled and watery.

3. Add the finished potatoes to the frying pan with the pumpkin. Put green peas there too. Let me draw your attention to the fact that these are not canned peas, but fresh or frozen. If it's not summer and you don't have peas from your garden, then it's best to buy them frozen. Without defrosting, put it in a frying pan with the vegetables, stir and simmer for literally 3-4 minutes. The peas will melt and cook slightly, but will not become mushy. It will be very tasty.

Before removing the dish from the stove, taste it and add salt if necessary. This vegetable stew with potatoes and pumpkin is prepared very quickly, literally in half an hour with all the preparations, so a delicious hearty and healthy lunch will not keep you waiting.

Vegetable stew with meat and beans - a hearty dish recipe

No matter what this dish is called in different countries, it is loved everywhere and prepared with pleasure. This is a great stew that's easy to make. This version introduces another hearty and tasty ingredient - white beans. In some cases, it can easily replace meat, because it contains so much healthy protein. And as a pity, you don’t have to add meat.

To prepare vegetable stew with beans and meat we will need:

• eggplants - 2 pcs.;
• zucchini - 2 pcs.;
• carrots - 2 pcs.;
• sweet pepper - 1 pc. (large);
• onions - 2 pcs.;
• tomatoes - 300 gr.;
• potatoes - 5 pcs.;
• meat - 400 gr.;
• beans - 200 gr.;
• tomato paste - 2 tablespoons;
• vegetable oil for frying;
• greens to taste;
• garlic - 2-3 cloves.

Preparation:

1. Start with the beans for this stew as this can take the longest. Fresh beans must first be soaked in cold water for 1-2 hours (more is possible), and then boiled in salted water. You can also use canned beans, but then be sure to rinse them from the broth in which they were in the jar. Canned food should not be cooked. Simply add it to the stew at the appropriate stage.

2. Peel the eggplants and zucchini. cut them into cubes of the same small size.

3. Peel the potatoes and carrots. Wash the pepper and remove the seeds from the center. Cut all vegetables into cubes. Onion into thin quarter rings.

4. Cut the meat into small pieces. Pork is ideal for stews, as it cooks quickly and has layers of fat, which will make the stew more flavorful and juicy.

Place the chopped meat in a frying pan and fry until cooked and lightly crisped. The crust will give its own taste.

5. Pour a little oil (3-4 tablespoons) into a large saucepan. Place zucchini, tomatoes, peppers and eggplants in it and simmer over low heat. Lightly add salt so that the vegetables release their juice and cook in it instead of water. There may seem to be too many vegetables, but keep in mind that during cooking their volume will decrease by at least a third. Cover with a lid and leave to simmer.

6. When the meat is almost ready, add onions and carrots to the frying pan. Stir and lightly fry the vegetables until they soften. You can fry it a little for taste. At the very end, add chopped garlic.

7. When the vegetables have settled slightly, put the potatoes in the pan and continue to simmer along with them.

8. After 5 minutes, add the beans. It is already boiled, but it needs time to become saturated with the taste and aroma of vegetables and fit harmoniously into a vegetable stew with potatoes and meat together. Cover everything with a lid and simmer until done.

9. When the vegetables are almost ready, place the meat with carrots and onions in the pan. Add tomato paste and mix everything well.

10. Now try to see if there is enough salt. You can add aromatic spices or herbs and season lightly. After this, cover with a lid and simmer just a little until all the vegetables, meat and beans are fully cooked.

You can serve the dish immediately hot, but it is better to let it sit for about 30 minutes.

This is a tasty and satisfying dish, but at the same time light on the stomach. Perfect for those who don't eat pork. In order for the broth in which the vegetables are stewed to be more aromatic and rich, the chicken should first be lightly fried until lightly browned. This little secret greatly affects the taste of the dish. The chicken itself, with its tender, slightly sweet meat, goes perfectly with stewed vegetables. This is one of my favorite combinations, especially with potatoes.

To prepare we will need:

• chicken – 800 gr.;
• several potatoes;
• onions – 3-4 pcs.;
• carrots – 1 large or 2 medium;
• zucchini – 2 pcs.;
• a quarter of a head of cabbage;
• a couple of tomatoes;
• garlic - 2-3 cloves;
• frozen vegetable mixture (kohlrabi, broccoli, green beans, peas, bell peppers) – 200 gr.;
• parsley;
• salt and pepper;
• vegetable oil;

Preparation:

1. First of all, you need to cut onions, zucchini and carrots into half rings, potatoes into cubes, cabbage into strips, tomato into slices.

2. Any chicken meat is suitable, both breast and legs. You can cut up a whole carcass and get all types of meat for every taste. Cut the chicken into portions. Fry in oil until golden brown. Then place it in a deeper dish, saucepan or frying pan, fill it with hot water and cover with a lid. Let it simmer over medium heat.

3. In a second frying pan at this time, fry the onion in vegetable oil until soft and lightly browned. After this, add the onion to the chicken. Place potatoes cut into medium cubes there. Continue to simmer under the lid.

4. Fry carrots and zucchini in a frying pan. They should soften and brown a little.

5. When the cabbage is half ready, place the cabbage shredded into thin strips into the pan. Add a bay leaf for flavor as well. Simmer for 5-7 minutes.

6. Add fried zucchini and carrots to potatoes, cabbage and chicken. Add frozen vegetables from the mixture there. Stir and simmer for another 5 minutes.

7. After this, add tomatoes, cut into small slices and chopped garlic. Sprinkle with fresh herbs to taste.

Simmer for another five minutes. Turn off the stove and leave it covered for 10 minutes. Juicy, bright and aromatic vegetable stew with potatoes and chicken is ready. Urgently gather your family around the table and have lunch.

Spring vegetable stew with potatoes and broccoli

Why is the recipe spring? Because after a long and cold winter, you want something fresh, bright and warm. Vegetable stew with potatoes is just right. In addition, it will charge you not only with your mood, but also with a good portion of vitamins. For preparation you will need a very small set of ingredients.

You will need:

• sweet pepper - 1 pc.;
• zucchini - 1 pc.;
• broccoli - 100 gr.;
• onion - 1 piece;
• garlic - 2-3 cloves;
• potatoes - 2 pcs.;
• corn - 100 gr.;
• tomato sauce - 50 gr.;
• vegetable oil for frying;
• pepper and salt to taste.

Preparation:

1. Boil the potatoes and cut into large pieces.

2. Cut the zucchini into circles, the onion into half-moons, and the pepper into strips.

3. Place the peppers in a hot frying pan and fry for 1 minute.

4. Add the zucchini and cook until half cooked, covered.

5. Add salt.

6. Add broccoli to the pan, then onions and garlic.

7. Simmer for a few minutes. Season with black pepper and add corn and tomato sauce. Mix well.

8. Simmer for a few minutes, then add the potatoes. Cover with a lid and leave on the fire for another 3-5 minutes.

The spring dish is ready. To complete the colors, you can also sprinkle some fresh herbs on top.

Vegetable stew is a universal dish. It can be consumed both hot and cold. Cook, experiment and enjoy the result.

Vegetable stew with potatoes and meatballs - video recipe

What’s great about this dish is that it can be a complete lunch or dinner for the whole family. At the same time, it is already fully balanced to be useful and healthy. A variety of vegetables rich in vitamins and fiber and meat are also combined. It will turn out both satisfying and healthy. What more could you ask for?

Stew made with meatballs is an interesting alternative to stews with stewed meat or chicken. And it cooks very quickly. A set of products, as they say, for every day.

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. Be sure 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) taste
• Olive oil 50 ml
• Salt, black pepper, sugar, coriander taste

1. 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

2. 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 - peel it from 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.
3. 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

4. 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

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 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

6. 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

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 you feel 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 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

9. 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.

Now it is difficult to imagine a table without some kind of meat dish. It is believed that without it it is impossible to eat. It adds extra strength and is more filling than dairy or vegetables. Just a few decades ago, our great-grandmothers widely used cooking recipes. Unfortunately, many recipes have already been lost. But not all. Vegetable stew with potatoes will delight all lovers of meatless dishes and vegetarians. The dish can be prepared in a slow cooker, in a pot, in the oven or in a frying pan.

To prepare vegetable stew you will need:

1. 5 medium sized potatoes. If you buy potatoes in a store, choose medium-sized fruits, preferably smooth, without unnecessary cracks or punctures.

   
   

2. 2 eggplants. Take small eggplants. Attention, they must be elastic. Soft and limp fruits mean that the vegetable is no longer fresh.
3. 1 zucchini. Likewise when choosing zucchini. Check on all sides to see if it is rotten. Their whole family suffers from this.
4. 1 large carrot. To save money, choose unwashed vegetables in the store. Even if you buy washed ones, you will still wash them at home and remove the top windy layer.

   
   

5. Bell pepper. When choosing, pay attention to the elasticity of the fetus. Limp vegetables should not be taken. There is a chance that they have lost all the taste and will not give the stew its sourness.

   
   

6. 2 tbsp. tomato paste. You can buy a cheap jar of Krasnodar tomato paste or use ketchup. I really like Dolmio tomato sauce. In the store it is found with various additives. Everything is very tasty. It is worth noting that there are no chemicals in the composition, only natural products. It's better not to skimp on this ingredient.

   

7. Bay leaf. I have no preference for the brand. You can buy large laurel leaves at the market for 50 rubles, pick them off and use them throughout the year.
8. 1 PC. onion.

   
   

9. Black pepper: peppercorns and ground. Only ground can be used.
10. Salt.

Vegetable stew can serve as an excellent side dish. It goes well with all types of meat and looks very appetizing on the table.

Vegetable stew:

To prepare, you need to take bell peppers, onions and eggplants in equal quantities (2-3 pieces each). Peel the potatoes, remove the seeds from the peppers, wash the eggplants and cut off the dried ends. Then all ingredients, including peeled onions, are cut into cubes of the same size and placed in a deep frying pan. Add a couple of finely chopped garlic cloves and 2 tbsp. spoons of tomato paste. Salt, mix and add water. When the vegetables become soft, the stew is ready. A few minutes before it’s ready, add a few black peppercorns and sprinkle with fresh herbs.

with beets in the oven:

Ingredients: 3 carrots, 2 beets, onion, 5-6 pcs. potatoes, 200 gr. fresh cabbage, salt and herbs. The beets are cut into small, thin rings or slices and fried in vegetable oil. The onion is cut into thin half rings, carrots and potatoes into small slices. The cabbage is chopped, all the vegetables are placed in a heat-resistant bowl, salted, filled with water and mixed. Preheat the oven to 180 and put the stew in it for 60 minutes. Sprinkle the finished dish with fresh herbs.

The next vegetable is very simple. All preparation will take no more than half an hour.

You will need: 3 young, small zucchini, 3 eggplants, green onions, dill, 6 pcs. tomato, peppercorns and spices to taste. Zucchini, tomatoes and eggplants are peeled and cut into cubes. The vegetables are thrown into the pan, sprinkled with onions and dill, and a little oil is added. Everything is salted, mixed and filled with water so as to cover the vegetables. You can add a little of your favorite seasoning to taste. When the water boils, reduce the heat, cover the stew with a lid and leave to simmer for 40 minutes.

Vegetable stew with cabbage:

To prepare you need to take: 300 gr. cabbage, 2 small zucchini, 1 sweet pepper and one carrot, two small tomatoes, a couple of cloves of garlic. Zucchini, carrots and peppers are cut into cubes, cabbage - into small squares. Transfer the vegetables into a deep frying pan and fry for about 10 minutes. Add 3 tablespoons of tomato paste, garlic, mix and add water. Add bay leaf, peppercorns and a tablespoon of flour diluted in ½ cup of water. Simmer over low heat until the vegetables are soft - about 40 minutes.

Aromatic vegetable stew with spices:

You need to take 2 small zucchini, sweet peppers and eggplant, three tomatoes, 1 carrot and 1 onion, garlic, a tablespoon of vodka and curry seasoning, tarragon and ginger.

Vegetables are peeled, washed, cut into cubes and blotted with a paper towel. The onion is finely chopped and fried. After 5 minutes, zucchini, eggplant and carrots are added to it, and after a few minutes - tomatoes. When the vegetables are browned, add a little water and leave them to simmer over low heat for about a quarter of an hour. A few minutes before readiness, add pasta, vodka, 0.5 teaspoon of curry and a pinch of tarragon. Salt to taste.

Vegetable stew with potatoes:

You will need: potatoes - 6 pcs., two bell peppers, carrots, garlic, a large onion and 2 tablespoons of tomato paste. The potatoes are peeled and cut into large cubes. Eggplants - into circles, which are then divided into 4 parts. The carrots are grated on a coarse grater, and the peppers and onions are cut into wide half rings. Garlic cloves are passed through a garlic press or chopped finely. Place all the ingredients in a saucepan, mix, salt and pepper to taste, add a glass of water, add tomato paste and leave on the stove for an hour. To prevent the stew from burning, it must be stirred periodically.