Lean stew is a light, healthy and tasty dish that can be cooked not only during fasting.

Recipes for cooking lean stew are many, depending on the ingredients that make up the dish.

Basically, you can come up with your recipe using only the vegetables you like.

Lean stew - the basic principles of cooking

If you want to cook a light dish, and at the same time extract the maximum benefit, lean stew is what you need. This is the case when healthy food is also incredibly tasty.

For lean stew, you can use absolutely any vegetables that you have at home. To make the dish more nourishing, mushrooms and legumes are added to it.

Vegetables are cleaned, well washed and crushed. Ragout is better to cook in a cast-iron cauldron, a thick-walled pan, a frying pan or a slow cooker.

In a suitable dish pour a little oil and heat it well. Then lay the vegetables, starting with those that cook longer. If you are cooking in a slow cooker, vegetables can be laid all at once.

Vegetables will be stewed in their own juice. To make the stew fail dry, add fresh tomatoes or tomato sauce.

For piquancy, you can add hot peppers or crushed garlic. And, of course, where without fresh greens. Here you can not limit yourself. Add any greens that you prefer.

Recipe 1. Lean vegetable stew with asparagus beans

Ingredients

bay leaf;

400 g asparagus beans;

vegetable oil;

black pepper;

six tomatoes;

salt;

eggplant;

spices;

carrot;

bulb.

Cooking method

1. Boil water in a saucepan and salt it lightly. We put asparagus beans in boiling water, put the bay leaf and boil the beans for about seven minutes. Drop it in a colander and cool slightly. Cut off the ends, and cut the pods into three parts, while removing the hard parts.

2. Wash zucchini and cut into medium pieces.

3. Wash eggplant and grind as well as squash. Putting the vegetable in a deep dish, sprinkle with salt and leave for half an hour. Then we shift the eggplant to a colander and rinse under running water. Well wring out.

4. Onion and carrot clean and wash. Onion finely shred. Carrots three large. Heat two tablespoons of butter in a frying pan and fry in it, stirring the vegetables until rosy.

5. Tomatoes mine and cut into rings. Add them to the vegetable fry, stir and fry for another three minutes.

6. Put cauliflower, asparagus beans and eggplants in a cauldron. Putting zazharku, pepper, salt and simmer on low heat, stirring, until the vegetables are soft. Serve the stew, sprinkle it with greens.

Recipe 2. Lean vegetable stew of Bulgarian pepper and broccoli

Ingredients

450 g broccoli;

sea ​​salt;

pod of red bell pepper;

two pods of dried red pepper;

50 ml of olive oil;

two cloves of garlic;

half a cup of walnuts.

Cooking method

1. Rinse broccoli under running water and dry on a napkin. We assort cabbage into inflorescences, cutting off dense parts.

2. Cut a stem from a bell pepper, cut the pod in half and clean the seeds. Shred vegetable thin stripes.

3. In a saucepan, boil the water, slightly salt it and boil in it the Bulgarian pepper with broccoli to the state of "al dente." Three minutes is enough. Then throw back the vegetables in a colander.

4. Heat the olive oil in the pan. Walnuts finely chopped and pour into the pan. Garlic clean and finely crumbled. Pound dried pepper in a mortar. Add the garlic and pepper to the nuts, mix and cook for half a minute. Then add the blanched vegetables and simmer on the fire, stirring for a couple more minutes. Salt, mix and serve.

Recipe 3. Lenten stew with mushrooms

Ingredients

vegetable oil;

large onion;

large carrot;

oyster mushrooms or champignons - 300 g;

garlic - two cloves;

potatoes - 300 g;

thick tomato puree - half a cup;

beijing cabbage - 200 g

Cooking method

1. Peel the onion and carrot and paste the vegetables in vegetable oil in a skillet.

2. If you use oyster mushrooms, cut them into small pieces and lightly fry with carrots and onions. Add the champignons last but not least, they cook quickly enough.

3. Cut peeled potato tubers into arbitrary slices and send to a saucepan. Pour in some drinking water, cover and simmer for about 15 minutes until soft.

4. Pean cabbage finely chop, add it to the rest of the vegetables and simmer all together until soft. Now pour in the tomato, season with all the spices and salt. Stir and simmer for about five minutes. If the stew turned sour, add some sugar.

5. At the end add finely chopped garlic, stir and hold on the fire for another minute. Remove from heat and serve by treading with greens.

Recipe 4. Lean stew with mushrooms and beans

Ingredients

fresh champignons - 350 g;

sea ​​salt;

shallot - 300 g;

black pepper;

red beans - 200 g;

olive oil - 60 ml;

cherry tomatoes - 7 pcs .;

thyme - two twigs;

dried porcini mushrooms - 2 pcs.

Cooking method

1. It is advisable to soak the beans for the night, but if there is no time, you can for a few hours. Then boil the beans, adhering to the recommendations on the package. Then we throw away the beans in a colander and let the broth flow.

2. Shallots clean and shred. Wipe the champignons with a soft towel and chop them into large pieces. Cherry tomatoes are removed from the sprig, rinsed and cut each tomato in half.

3. Onions lay out in a cauldron with heated olive oil and fry until soft.

4. Now add to the onions mushrooms and sting, stirring for about three minutes. Put a sprig of thyme. Crushed porcini mushrooms using a blender and add them to the cauldron. Stirring, simmer all together for another three minutes.

5. Then put boiled beans and tomato halves in a cauldron. Gently mix and simmer for literally two minutes. In the end, salt and pepper. Remove the thyme branch, mix and serve.

Recipe 5. Lenten stew in a slow cooker with peas

Ingredients

large bulbs;

salt;

potatoes - 700 g;

soy sauce - 5 ml;

frozen green peas - 300 g;

hops-suneli - 5 g;

canned pickled tomatoes - 5 pcs .;

sunflower oil - 80 ml.

Cooking method

1. We include the multicooker in the mode “Frying. Pour vegetable oil into the bowl and warm it for five minutes.

2. Clean the bulb and wash it, cut it into small pieces or feathers. We spread onions in a bowl and fry, stirring constantly, for about ten minutes, until golden.

3. Peel the potatoes from the skin, wash the tubers under running water and cut into large pieces. Add the potatoes to the onion, mix and cook another ten minutes, stirring occasionally.

4. Remove the thin skin from the pickled tomatoes, and cut the flesh coarsely. Add tomatoes, frozen peas into the bowl and pour in soy sauce. Season all the hops-suneli and salt. Fill with drinking water. Half a cup is enough. Turn on the mode "Quenching" for an hour.

Recipe 6. Lenten stew in a slow cooker with green beans

Ingredients

salt;

two young zucchini;

three potato tubers;

black pepper;

large carrots;

sweet pepper - 3 pcs .;

100 g of green beans;

vegetable oil;

large onion;

tomato paste - 30 ml;

fennel, cilantro and parsley - a bunch;

boiled water multi-glass;

four prongs of garlic.

Cooking method

1. Clean and wash all vegetables thoroughly.

2. Crush the sweet pepper with strips, chop the zucchini and onion into large pieces, cut the carrot into not too thin circles. Wash the pods of the beans, cut the tails and cut each into three pieces. Cut the potatoes into medium sized pieces. Chop the garlic with a knife.

3. Turn on the Fry mode and heat the oil in the multicooker bowl. Put carrots and onions in it. Stir fry vegetables, stirring until rosy.

4. Then place the remaining vegetables and crushed garlic in the bowl. Mix everything, salt and pepper.

5. Dilute tomato paste with water and pour the mixture into the bowl. Close lid tightly. Activate the mode "Quenching". Set the timer to 60 minutes.

Recipe 7. Lean vegetable ragout "Ratatouille"

Ingredients

kg of small eggplants;

olive oil;

three zucchini;

large kitchen salt;

kg of ripe tomatoes;

black pepper;

two sweet peppers;

two large onions;

fresh basil;

six cloves of garlic;

10 g of sugar;

150 g pitted olives;

vinegar;

30 g capers.

Cooking method

1. Eggplant wash and cut into cubes. Put them in a colander and sprinkle with coarse salt, cover with a plate, and set the pressure on top. Leave for half an hour. Then rinse and squeeze well.

2. We pierce the tomatoes in several places with a fork, pour boiling water over it and remove the thin skin. Pulp cut into cubes. Heat the olive oil in a deep skillet and fry the chopped onion in it. Add the tomatoes, squeeze the garlic and put the leaves of thyme. Pepper and salt to taste. Mix and simmer for half an hour.

3. In two separate pans heat the olive oil. In the first lay out chopped sweet peppers. Put the eggplants in the second pan. Fry vegetables until soft. Then we shift them to a colander to get rid of excess oil. In the same way, fry and chopped zucchini.

4. Add the capers to the stewed tomatoes, pour in the wine vinegar and still simmer for five minutes.

5. We shift stewed tomatoes and roasted vegetables to a cauldron and simmer on low heat for a quarter of an hour. The dish is served both hot and cold.

Fry the vegetables separately, then the taste of the dish will be even richer.

Before adding the tomatoes to the stew, pour boiling water over them and remove the thin skin.

Do not cut the vegetables too small so as to end up with porridge.

Eggplants must be sprinkled with salt to save them from bitterness, and only then add to the stew.

Lean stew can be served as a separate dish, as well as a side dish or snack.

Caloric content: 291.4
   Cooking time: 70
   Protein / 100g: 2.29
   Carbohydrates / 100g: 7.46

A wonderful wholesome ingredient that allows you to make lean vegetable stews more nourishing is beans. The only drawback is that the beans are boiled for quite a long time. But there is a plus - a useful broth of beans can be used in other dishes. The same broth will allow you to cook lean stew without any added oil at all - you can stew vegetables in a bean broth. No less tasty and turns out, which is also easy to cook.

Ingredients:
- 1 cup of beans,
- 2 carrots,
- half eggplant,
- 1 sweet pepper,
- quarter onion,
- 1 clove of garlic,
- a bunch of parsley,
- 3 tbsp. tomatoes in their own juice
- salt to taste
- 0.5 tsp. paprika,
- 0.5 tsp. curry,
- a pinch of red pepper,
- 4 leaves of sage.

How to cook at home

  To cook the beans faster, it is better to soak them in water overnight or at least for a couple of hours at least. After soaking the water you need to change and boil the beans for an hour, adding salt at the very end.

  When the beans are almost ready, let's do some vegetable stew. In a pan, stew finely chopped onion and garlic, as well as carrots, cut into slices. You can stew vegetables without oil by adding a couple of spoons of broth out of the beans.

  Stew carrots for five minutes, add tomatoes in their own juice (or fresh tomatoes without skin, or tomato paste). Season tomatoes with spices and salt, bring to a boil.

  While stewing tomato sauce, we will cut eggplant and sweet pepper into medium-sized pieces.

  Putting sliced ​​vegetables in boiling tomato sauce. Cover and simmer for five minutes.
  If necessary, add some more bean broth.

  When the beans are soft, shift them to the pan, mix with vegetables and tomato sauce. Stew vegetables with beans for another 7-10 minutes together. During this time, the vegetables will be soft, and the beans will be saturated with the aroma of the sauce.

  Parsley finely chop and add at the very end of cooking. Better even after the pan was removed from the heat. So parsley will save more vitamins. Mix the vegetable stew with parsley.

  Serve the vegetable stew

By the number of variations of recipes with a stew of vegetables can compare few dishes. A stewpan, pan or pots, in an oven or a slow cooker, fresh vegetables or frozen, rice, mushrooms, meat, fish - all this helps to diversify the delicious vegetable dish that is served at any time of the year.

How to cook a stew of vegetables

Although the winter is outside the window, at least summer, and the stew is a welcome vegetable treat not only in the diet menu. Arousing appetite (translated from French), stew is a symbol of satiety, which is prepared from everything that is, cut into slices. The cooking technology does not dictate strict rules, but in order for the vegetable dish to not turn into a “porridge”, some rules must be followed.

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

Vegetable Stew Recipes

Properly chop and stew for a certain amount of time - these are two simple secrets on which all options for preparing a vegetable dish are based. Ingredients can be almost all types of vegetables, while lean recipes do not take much time to cook, while meat - to be well saturated. If there is a need to keep a maximum of useful substances and make it beautifully, as in the photo, then use a steam or multi cooker to make a hot vegetable snack.

Vegetable stew with eggplants and zucchini

If you want to make a delicious but not fat vegetable meal for dinner, then this dish is perfect. The portion is designed for four people, and the most useful stew comes from fresh fruits, which are harvested as the crop ripens in summer and early autumn. Step-by-step recipe will tell you how to prepare a lightweight second, but first you need to prepare the following ingredients:

• eggplant - 1 pc .;
• zucchini - 1 pc .;
• carrots - 2-3 pcs .;
• 3-4 tomatoes;
• bulgarian pepper - 2 pcs .;
• bow - 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:

1. Peeled eggplants, onion cut into cubes, parsley root, carrots, sweet peppers - straws, tomatoes - slices. For the squash layer, the fruit must be cleaned of seeds, cutting into dice the rest.
2. Green peas must first be boiled for about 5-7 minutes.
3. Pour the vegetable oil into a heated frying pan, add chopped zucchini, eggplant, onion, carrot, fry, stirring for 10 minutes.
4. Then report sweet peppers, tomatoes, stew for a few minutes, then peas, crushed garlic, mix gently.
5. Under the lid, bring to readiness another 10 minutes.

How to cook vegetable stew in a slow cooker

No matter how many ways exist, and the easiest way is to use a multifunctional household appliance with an automatic mode. To make a delicious second, you only need to cut and load the products, and get a colorful and healthy vegetable dish at the exit. The stew will preserve a maximum of vitamins with a minimum calorie content. The only alternative would be a cauldron, but a stewed vegetable side dish will not look as attractive as on a glossy photo.

Ingredients:

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

How to cook:

1. Pepper, chop onion, pour into the bowl of the slow cooker, add beans from the jar, pour in broth, barbecue sauce.
2. Close the lid to simmer the stew on average power for about 5 hours, and for strong - about 3 hours.
3. The next stage is to add rice, cook for another half hour.

Vegetables ragout with potatoes

The popularity of this variation of the famous vegetable dish is almost nothing to compare. Virtually any types of vegetables can be perfectly combined with each other, and the traditional recipe involves 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 varied.

Ingredients:

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

How to cook stew with potatoes:

1. Root vegetables to clear, cut into cubes, garlic, finely chop the onion.
2. Vegetables and onions are poured into layers in a pan, add tomato paste, salt and pour water.
3. Under the cover to simmer the stew for about 20 minutes, and a few minutes before being ready to pour the chopped herbs and chopped garlic.

How to cook a stew with meat and vegetables

The nourishing and at the same time tasty second, which conquers the taste, causes the desire to supplement even in the photo. For the Lenten menu, this option is not suitable, but for the diet menu - ideal, because pork, beef, veal or mutton can be replaced with stewed meat, chicken (breast) or turkey (filet). Low-fat varieties will help reduce calorie, and how to make vegetable stew with meat - the secret will reveal this step-by-step recipe.

Ingredients:

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

Cooking method:

1. Meat, vegetables, cut into cubes, but eggplant pre-soak a quarter of an hour in salted water.
2. Put everything in layers in the pan starting with the meat, the last - tomatoes, cut into slices.
3. Under the lid on medium heat, simmer the stew for about half an hour, then add chopped greens, spices, garlic, simmer another 10 minutes until ready.

Ragout with mushrooms and vegetables

To taste the famous vegetable dish turned out gentle, you should choose early, young vegetables. For example, green peas can be cooked in pods, and preserving the taste, color, and useful substances will be obtained if you make a stew of vegetables in the oven. The piquancy and incredibly seductive aroma of the finished vegetable dish will add mushrooms, which can be taken fresh or frozen.

Composition of products:

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

Cooking:

1. Peeled vegetables, mushrooms, cut into cubes, and chop the garlic finely.
2. Prepare a solution for onions from water, vinegar, sugar, immersing the onion sliced ​​in half rings for a quarter of an hour.
3. Pea pods pruned on the side of the stalk, the rest cut in half.
4. Cabbage inflorescences immerse in boiling water for 3-4 minutes, and then put in a container with cold water to make it softer.
5. Carrots, potatoes, fry, add pea pods, cauliflower florets.
6. The form for cooking should be smeared, the mushrooms should be laid out with the bottom layer, the fried vegetable mixture should be pressed on top, the onions should be pressed, cover with foil and simmer for 35-40 minutes.

How to make

Do you want to surprise households or guests with an unusual dish? The basis of this culinary delight will be the familiar stew of vegetables, but the way of its preparation and serving will definitely surprise! Another advantage of this recipe: you can cook a hearty version, if you add meat, or vegetarian - without the last ingredient. Vegetable pumpkin stew is perfect for a romantic dinner and goes well with white semi-dry wine.

Composition of products:

• pumpkins (small) - 6-8;
• meat (pork) - 300 g;
• potatoes - 3 pcs .;
• carrots - 2 pcs .;
• squash - 0.5 ripe fruit;
• bulgarian pepper - 2 pcs .;
• tomatoes - 2-3 pieces;
• bow - 1 head;
• mayonnaise - 4-5 st. l .;
• vegetable oil - 25 ml;
• spices - to taste.

Cooking method:

1. Meat, peeled vegetables, cut into small cubes, onions - thin half-rings, tomatoes - into circles.
2. Pour everything into one large container, add spices, season with vegetable oil, mix gently.
3. Pumpkin is a form for baking, so you need to cut off the top, save this part, which will continue to serve as a “lid”. Remove the inside almost to the walls with a tablespoon.
4. Stuff the pumpkins with a prepared mixture of meat and vegetables, smear the top layer with mayonnaise, cover the “pot” with an improvised lid, fix it with toothpicks.
5. For cooking vegetable stew in the oven will take half an hour.

Pork Stew with Vegetables

When you want to diversify the weekly menu, while at the same time making an appetizing useful second, then you should stop the choice on this recipe. The finished dish will delight in taste, aroma, and for its preparation does not require possession of special culinary skills. To give tenderness to vegetable stews, meat is recommended to be marinated for several hours.

Ingredients:

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

Step by step preparation:

1. Peel vegetables, dice potatoes, carrots, tomatoes, chop cabbage.
2. Chop the onion with garlic, fry with the meat in a heated frying pan. Then put everything in a deep saucepan.
3. Next, fry the potato cubes until golden brown is formed. Put the second layer in the pan.
4. After that, fry cabbage, carrots, and tomatoes in order to lay them in layers to the remaining ingredients of the vegetable stew.
5. Pour the meat with vegetables with a glass of boiled water, put on the fire to stew 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. An appetizing vegetable treat is prepared for a short time, fresh or frozen vegetables are suitable for its creation, young cabbage will give tenderness, and piquancy - broccoli. If you use a steamer, it will help keep a maximum of vitamins.

Ingredients:

• potatoes - 600 g;
• cauliflower - 1 head;
• onions - 2 heads;
• green peas - 50 g;
• garlic - 4 cloves;
• crushed ginger - 2 tsp;
• spices (curry, cumin, turmeric, mustard seeds) - by pinch;
• sugar - 1 tsp;
• butter - 50 g

Cooking method:

1. In a pan, fry the onion, garlic and spices, keeping for 2-3 minutes, until soft.
2. In a double boiler lay out sliced ​​diced potatoes, cauliflower florets, sprinkle with sugar, put the roasted mixture. Pour 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

Larisa Bregeda

Reading time: 6 minutes

A a

Very soon, namely a week after the Trinity, on June 8, the Orthodox will enter the field of the first summer post, Petrov (Peter and Paul, the people - Petrovka). As you may have guessed, it is dedicated to the two most revered apostles Peter and Paul. The abstinence will last until July 11 inclusive, and will end the next day, on the day of the memory of the apostles.

It seems not so long. But a little more than a month we will need to cook something so that the body supports the right products, and not forced to grumble , especially the one who say, first begins this career. After all, the initial ones often refuse to post, allegedly because of their severity. And people are afraid of simply not to eat, because they are accustomed to meat dishes. Meanwhile, the lean palette is quite diverse!

You just need to thoroughly get acquainted with the products that will saturate us and our families, if they also decide to fast, not only physically, but with everything they need. Fortunately, now is the perfect time, and the choice of vegetables, which more often form the basis of the lean table, is quite wide.   If you add to them mushrooms, a source of protein, a full-fledged bean substitute, beans, approach the process creatively, and the problem is solved! Today we will prepare the most delicious and healthy stew that will delight everyone.

Cooking method

Step 1

Roasting is a specific process, not all and not all useful. Therefore, the preparation of delicious vegetable stew will be different from the traditional one. Although, if you wish, you can cook in the old manner. We will describe both methods in parallel, you choose - which one is more suitable, frying or stewing.

So, cook juicy, rinse it, clean and plan together with onions. Format - straw.

Step 2

Send them to the pan. If you decide to fry, then, as soon as the butter zashkvorchit, fry vegetables on a tiny light. Then make an eggplant.

It is desirable that this was a young vegetable that would not have to be cleaned from a hard crust. Indeed, in eggplant everything is useful, and the skin with its beautiful shade will very nicely decorate the dish. Cut the eggplant into circles, then, after salting, let it lie for a while while preparing the other ingredients.

Step 3

And we take up zucchini. Now they are being brought to the market not overripe, which is also good. Delicate zucchini in stew will be simply incomparable. What can we say about the benefits of it! So, cut the zucchini, like eggplant, in circles, you can then halve them.

Since the onion with the carrot are almost ripe (both in the process of stewing in water, and in the process of frying), we will send sliced ​​vegetables to the pan. And you can start cooking everything together - onions, carrots, zucchini and eggplants.

Step 4

Always present in vegetable stews. Since now young cabbage is sold on the market and in stores, we will put it in the last place in the pan, along with the rest of the vegetables.

Nastroyem straw cabbage and cut into other vegetables.

Step 5

We have a few ingredients left without which the stew will not turn out tasty, nourishing and so useful! Tomato and pepper.

So that they do not break up during the cooking process, we left them for last. In a word, we cut the pepper into strips first, because we will send it before the tomato.

Step 6

Similarly, straw, cut and tomato. It is desirable that the fruit was not juicy, but firmer. Well, this is if you want our dish to look like the top five! And there - how it goes.

Send in the pan first cabbage, after five minutes - pepper, and a minute later - a tomato. And immediately nakromsay more greens. The choice is not limited - dill, parsley, celery, green onions and, which can be put directly with green feathers, and so on.

Step 7

Vyppel all in a frying pan, cover with a small fire and then for about two minutes.

As you understand, the dish is prepared within 15-20 minutes. It makes no sense to do it longer. After all, the vegetables that you bought from the category of young, who do not need long-term cooking. It’s just that almost everybody goes to the frying pan, so we don’t delay with cutting.

Step 8

Exquisite aromas have already attracted the attention of the family? Still, further it will be even tastier! We will lay out beautifully stew.

By the way, this is also an important factor in serving lean dishes. Delicious-smelling and beautiful-looking dish always attracts!

• You can do without salt - in the post everything should be useful. Nobody will notice the lack of salt, because the stew will be magically tender!
• We serve at the table, not forgetting to serve, say, croutons or something similar to the stew.
• No need to digest or roast vegetables. They should crackle a little - this is not a mandatory requirement, but desirable. After all, then vegetables will retain more wholesome food, and they will be more delicious.
• Vegetable stew for breakfast, as a main dish for dinner, and even better - for dinner, just perfect.
• In the stew, you can add mushrooms, it will be even more useful and satisfying!