We offer you to cook very tasty lean dish  - vegetable stew. There is no meat in this dish, but it is very tasty and satisfying. Most importantly, when proper preparation, vegetable stew saves a huge amount of vitamins. It is prepared very simply, a lot of time for cooking is not required.

Optionally, you can add absolutely any vegetables that are grown in your garden or stale in the refrigerator. Here you will find only a sample list of ingredients that you can optionally supplement or trim.

Vegetable stew recipe with potatoes

What you need to cook vegetable stew with potatoes:

• A couple of tablespoons of refined vegetable oil;
• Salt;
• Favorite spices;
• 4 potatoes (preferably young) medium size;
• Fresh carrots of small size - 2 pieces;
• A pair of bulb bulbs;
• Fresh zucchini;
• 1 eggplant;
• 2-3 tomatoes;
• Greens - a bunch floor;
• 3 leaves of green lettuce.

How to cook vegetable stew with potatoes:

Peel the onions from the husk and rinse it well under cold water. Also rinse the knife and cutting board on which to cut the onion. Each onion cut in half and cut into half rings.

Thin the carrots thin and rinse well. Cut lengthwise into 2 halves and cut into half rings.

We peel the young potatoes with a thin layer, wash them well and cut them into small cubes. There is no need for special cutting, just cut like a soup.

My squash, remove the stalk, remove the skin, if it is thick. Cut into cubes of approximately the same size as the potatoes.

Eggplant can be peeled, you can leave it. Under the skin there are the most vitamins, but very often we cut them, and with a rather thick layer. Again, if the vegetables were sprayed with various pesticides (which is not surprising in terms of mass production), it is better to remove the skin, because all chemicals are collected under it. Cut eggplants into medium cubes.

Pour into the pan vegetable oil and lay out the potatoes. Salt it a little and fry until it acquires a beautiful golden hue. After browning the potatoes, lay out the onions and carrots. Fry until the purchase of golden onion.

We wash the tomatoes well and remove the stalk, you can remove the skin from the tomatoes. Cut them into cubes using a sharp knife so that the cubes are smooth and neat.

We wash the greens, shake off the water and chop finely.

Add tomatoes and greens, try to taste it in salt, add your favorite spices.

Usually, tomato juice is enough to stew vegetables. If all the juice boiled away and the vegetables began to burn, you can dilute a couple of spoons of tomato paste in half a glass of water and pour it into the pan. Also, you can just pour water. Leave to stew vegetables until cooked. The most important thing in cooking stews is cooking it under closed lidto save more vitamins. Can be used for cooking vegetable stew with potato multicooker. Roast potatoes with onions and carrots in the “frying-quick cooking” mode, and cook everything else in the “stewing” or “spaghetti-rice” mode.

Put lettuce on plates, put vegetable stew with potatoes on top. You can add some more fresh herbs to decorate the dish. Serve hot.

Bon appetit!

Vegetable stew  with potatoes a recipe with a photo prepared by Evgenia Khonovets.

Result:

Vegetable stew in the form of a cake

The best summer dish - vegetable stew. Cooking options for this dish are about the same as borscht recipes. Each hostess, having tried many different recipes, chose for yourself one or two loved ones. The path to these dishes was long and not always successful for some and short and successful from the first time for others.

Offering you another recipe for vegetable stew, we hope that this particular option will become your favorite. Besides taste, the dish looks quite amazing. It turns out stew - cake.

Ingredients for cooking vegetable stew:

• eggplants - 2 -3pcs;
• sweet pepper - 2 pieces;
• onions - 1 pc;
• tomatoes - 5-6pcs;
• garlic - 2-3 cloves;
• potatoes - 2 pieces;
• greenery;
• chilli;
• salt;
• pepper.

Recipe for cooking vegetable stew:

The secret to this stew is. That all vegetables are cut into circles, and not the usual cubes. If you are used to peeling tomatoes in a stew, then we advise you to remove them for this dish as well, but we will tell you that the skin is not noticeable at all and does not interfere at all, but your choice. To prepare this dish you can use glass dish, then to put it on the table. If you do not have such dishes, use a deep frying pan with thick walls. Also this cake is great in the slow cooker.

All vegetables are washed under water. Put the stew-pan on the fire, pour in the oil. So that it covers the bottom of more than 1 cm. while the oil is heated, cut the vegetables into small circles.

Put the vegetables in the pan. Eggplant first.

Then pepper. Salt and spice up these layers.

Tomatoes and garlic. Salt and pepper again.

Next we will have potatoes.

We cover the potato layer with greens, and we begin, laying out the layers again.

You can repeat the layers from the first to the last, i.e. eggplant - potatoes. Or make a mirror image of the layers, i.e. potatoes - eggplant. Do not forget to salt and pepper layers. Otherwise the dish will come out bland.

When the layers are laid out, add water so that it covers half of the layers. Bring to a boil, cover with a lid and reduce the heat to minimum. Now you can forget about the stew for 30 minutes. After half an hour, check the top layer, if it is ready, then all the stew is ready. If not, wait a bit more and check again.

To beautifully serve the stew you need to do some manipulations. Find a plate that would cover all the stews, naturally it should be a little smaller than the dishes in which you cook the stews. Cover the stew with a plate, gently drain the water, pereklinin stew pan. Now we put the plate to the stew and turn it over. Stew gently falls on the plate. This procedure should be done with the cooled stew, otherwise you can get burned. Decorate the stew with fresh herbs. Enjoy your meal.

Result:

Hello! With you, Vika Leping, and today I will talk about how to cook vegetable stew with potatoes! My recipe has been stored for a long time, but my hands did not reach it to show you. And in vain, because the potato stew turns out to be extremely tasty, homemade and nourishing. Preparing, as usual, is easy and short.

Some time ago, I already talked about how to cook, meat eaters, you are welcome. Today's stew of vegetables is not less tasty and nutritious. I have not eaten meat for a long time, therefore I replace it with soy in each recipe or adapt the recipe in my own way. taste preferenceslike this time.

Almost the same stew was cooked by my grandma, in Ukraine it is also called ovochevo stew with map-making. But grandma added to it tomato pastebut Mom is already gone. Memories from childhood and guided me to the preparation of this delicious, not sure that it is identical to my mother's version, but I will place this tasty dish in the section "recipes from my mother."

So, how to cook vegetable stew, recipe with a photo step by step.

Ingredients

•   - 300 gr
•   - 200 gr
•   - onion - 2 pcs
•   - 2 cloves
•   - vegetable or purified water - 500 ml
•   - parsley, dill - 0.5 bunches
•   - or ghee oil;
•   - rosemary, italian or provencal herbs, dried ginger or other favorite

Cooking method

Cooking vegetable stew with potatoes is a very simple thing. Preparing the main course of the improvised ingredients, which are always on hand. We clean and wash all vegetables and herbs. Onions cut into quarters, then in large pieces, garlic - round.

Since the vegetable stew is filled with potatoes, we also cut it into large cubes, and carrots into large circles.

We put on a medium-strong fire deep pan, pan or cauldron. Tasty vegetable stew with potatoes will turn out in any capacity. Pour some vegetable oil, or which does not become konkrogenic when heated, and you can cook it yourself by clicking on the link. Put onions, garlic and carrots in hot oil, fry, stirring, for about 5 minutes.

Bring to a boil, cover with a lid, reduce the heat and leave to stew for 15 minutes. Finely chop the parsley and dill, add almost all the greens to the vegetable stew, the recipe of which is almost finished, mix and leave for another 5 minutes.

Turn off the fire, lay out the main dish on plates with gravy, sprinkle with the remaining greens and serve to the table. Now you know how to cook stews from vegetables and potatoes!

The vegetable stew recipe is finished, so I will quickly summarize.

Short recipe: vegetable stew with potatoes

1. We clean and wash vegetables and greens.
2. Cooking vegetable broth or replace it with purified water.
3. Cut the onions into quarters, then along in half to make large cubes, potatoes - large cubes, carrots - in large circles, garlic - also circles.
4. We put on a medium-strong fire a deep frying pan or other container, pour vegetable oil or put , put onion, carrot and garlic in a frying pan, fry, stirring, 5 minutes.
5. Add the potatoes, stir and fry for another 5 minutes.
6. Add salt, pepper, spices, bay leaf, pour vegetable broth or water, stir, cover with a lid and bring to a boil.
7. Reduce heat to low and simmer for 15 minutes.
8. Chop finely greens and put in a frying pan, leaving a little for decoration, stir and simmer another 5 minutes until the vegetables are soft.
9. Turn off the fire, lay out on plates with the broth, sprinkle with herbs and serve to the table.
10. Hooray! You know how to make a vegetable stew!

The vegetable stew recipe with potatoes has come to an end, as you see, it’s really really easy to prepare, so go for it! And tell me how you got there with the weather? We have the middle of August, and outside the window there is some kind of autumn, only 15 degrees. This is my first time in the summer in Kiev, but they say that the cooling is not for long. Although, to be honest, I already enjoy such a coolness. The main thing is that it will not be cloudy tomorrow, otherwise Sergey and I are gathered to look at the falling stars

Last week I pleased you with the dish. And very soon I will tell a lot of others. delicious recipes! So stay with me not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of full-fledged recipes from 20 dishes, prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! There is a quick and tasty - this is real, as well as to realize the recipe of vegetable stew with potatoes.

With you was Vika Leping! Cook with joy, tell your friends how to make a vegetable stew with potatoes, put huskies, leave comments, appreciate, tell what you have done and remember that everyone can cook deliciously, that you are more talented than you can imagine and Of course, enjoy your meal! Love you, be happy!

Just potatoes - it's boring and uninteresting. Of course, ardent supporters of french fries and mashed potatoes can argue with me, but in my hands I have indisputable proof of my rightness - vegetable stew with potatoes.

Here you will find carrots, onions, and peppers, and green beans, and, of course, potatoes - and at the same time all the ingredients perfectly complement each other, generously share their taste and together create a bright, appetizing and surprisingly fragrant dish!

Of course, the stew will require you a little more time, but does the extra 10-15 minutes matter if it comes to such beauty?

Ingredients:

for 2 servings:

• 3 potato tubers;
• 1 onion (large);
• 1 carrot;
• 0.5 cups of frozen bell pepper;
• 0.5 cups of frozen asparagus beans;
• 2 tablespoons of tomato sauce;
• 1 bay leaf;
• 5-6 black peppercorns;
• salt to taste;
• 3-4 tablespoons water;
• vegetable oil for roasting vegetables.

Cooking:

Onions clean and wash. Cut the onion into half rings or rings, cut into 4 parts (the form of cutting in this case does not matter in principle, but I would not advise cutting the onion too small - in finished form large pieces  look more appetizing).

Wash carrots, clean and rub on a coarse grater.

Onions fry in vegetable oil for 5-7 minutes, until slightly golden. Then we put the carrots to the onions and ferment them all together for another 5-8 minutes. At the same time you can cover the pan with a lid.

Put onions and carrots in a pan, in which we will then cook the stew.

Clean potatoes, wash, cut into small cubes (with a side of about 2 cm).

Wipe the cubes dry paper towel  and fry in a pan with a small amount of vegetable oil - quite a bit (4-5 minutes). Potatoes will only redden slightly, but they will be far from complete readiness.

Potatoes are sent to the onions and carrots.

We still need bell pepper  and asparagus beans. In the summer, of course, it is better to take fresh vegetables, but in the off-season, frozen vegetables help me very well. They do not even need to bring to room temperature  - most importantly, just get it right amount  from the freezer. I freeze pepper and asparagus beans already cut into small pieces - it is much more convenient.

Add the peppers and green beans in the pan to the potatoes, onions and carrots.

Add salt and peppercorns to vegetables, tomato sauce, Bay leaf.

Then pour water into the pot.

Mix well all the ingredients for the stew.

Bring the contents of the pan to a boil and simmer on low heat for 15 minutes, until cooked (readiness checked by potatoes and asparagus beans).

Ready-made vegetable stew is especially tasty when served hot - it can be both a side dish and an independent dish (also very lean).

When serving stew can be decorated with greens.

Water in the stew can be topped up more or less - who loves how. If you want to get a “dry” stew with a small amount of liquid, add 1 tablespoon of water, only so that at first it does not sink to the bottom. And then all the ingredients will be released, and there will be enough liquid.

Abundance fresh vegetables  in the summer, it allows you to feed your family with a simple but very tasty dish called stew. The basis of this dish can be any vegetable, but today we will talk about how to make a vegetable stew with potatoes.

Vegetable Stew with Potatoes Recipe

Ingredients:

• potato tubers - 950 g;
• young squash - 450 g;
• fresh tomatoes - 450 g;
• onion - 100 g;
• carrots - 150 g;
• bulgarian bell pepper  - 150 g;
• vegetable oil for frying - 100 ml;
• garlic - 3-4 cloves;
• pepper - to taste;
• salt - to taste;
• sprigs fresh.

Cooking

Peel onions and carrots, grind straws and fry in a cauldron or thick-bottomed saucepan until golden brown. Then throw the peeled and diced potato tubers and zucchini. We also send sweet peppers, chopped into slices or straws. Cover with a lid and stew on low heat for fifteen minutes. Then lay the diced tomatoes, season with salt, pepper and cook for another ten minutes. Throw chopped garlic and leave for ten minutes. Decorate the prepared stew when serving with sprigs of fresh herbs.

Vegetable stew with meat and potatoes

Ingredients:

• lean pork - 750 g;
• potato tubers - 1250 g;
• zucchini - 1100 g;
• green beans - 650 g;
• onion - 450 g;
• fresh tomatoes - 650 g;
• bulgarian sweet pepper - 210 g;
• bouillon cube - 1 pc .;
• vegetable oil for frying;
• garlic - 2 cloves;
• pepper - to taste;
• salt - to taste;
• fresh or dried basil leaves - to taste;
• sprigs of fresh greens.

Cooking

We wash the pork, dry it well and cut it into cubes of medium size. Pour some vegetable oil into a cauldron or a thick-bottomed pot and put prepared meat into it. Fry over high heat until you get a uniform beautiful crust, stirring.

Clean and finely chop the onion, shift to the meat and fry for five minutes. Tubers of potatoes and zucchini peeled, crushed into cubes, browned separately in a skillet with vegetable oil and sent to the pan to the meat. There also throw fried in the pan green beans. Fresh Tomatoes  and peeled garlic, finely chopped, sweet Bulgarian pepper cut into strips and lay to the rest of the vegetables. Fill all with broth made from water and bouillon cube, mix, season with salt, pepper and leaves of dried or chopped fresh basil.

After boiling the stew, we cook it under a lid on low heat for twenty minutes. When serving, decorate with sprigs of fresh greens.

Vegetable stew with eggplants, potatoes and cabbage in a slow cooker

Ingredients:

• 3-4 potato tubers;
• 1-2 eggplants;
• onion - 1 pc .;
• white cabbage - 0.5 small fork;
• small zucchini zucchini - 1 pc .;
• sweet Bulgarian pepper - 1 pc .;
• fresh tomatoes - 2 pcs .;
• vegetable oil - 75 ml;
• spices and herbs - to taste;
• salt - to taste;
• pepper - to taste;
• fresh greens  dill and parsley - to taste.

Cooking

We clean the onion, cut it into half rings and place it in a multicooker container, pre-filling it with vegetable oil. Turn on the mode "Frying" or "Baking" and fry the onion half rings until golden brown for about fifteen minutes.

In the meantime, prepare the remaining vegetables. To begin with, we will wash and dry them all. Peel potatoes and cut large. Cabbage and sweet pepper are crushed with petals, and zucchini and eggplant are semi-circle. Cut the tomatoes into small slices.

Now we spread vegetables to onions in the following order: potatoes, cabbage, sweet Bulgarian pepper, zucchini squash, eggplants and tomatoes. Each layer is gradually seasoned with spicy herbs, spices, pepper and salt. We finish with a layer of chopped, fresh greens. Install the program "Quenching" for one hour.

If desired, you can add at the end of cooking chopped cloves of garlic or.

What to cook for lunch quickly and tasty

Try to cook one of the most simple ones in the version, but also one of the most unique dishes to taste - vegetable stew with potatoes. Dish for the whole family

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Unable to resist aromatic dishshining colors of summer! Vegetable stew is a rare opportunity not only to pamper yourself with delicious food, but also to compensate for the deficiency of vitamins in the body, and it is very easy to prepare the dish. In a word, this is sheer pleasure! And according to our recipe for vegetable stew with a photo, you can always easily cook it.

Stew is nutritious, healthy and easy.

No world cuisine is complete without vegetable stew: it is spicy Armenian ailazanand refined French ratatouilleand spicy Georgian adzhapsandali. Cooking options for vegetable stew - do not count: all the ingredients of the dish are interchangeable: you can change or add any recipe at your discretion. This dish is steamed or over charcoal, vegetables are fried in oil or stewed in clay pots.

Vegetable stew with potatoes will be not only tasty, but also nutritious. Potatoes are in vain almost in the first place in the kitchen: in addition to nutritious starch, they contain organic acids, vitamins of group B, ascorbic acid, potassium, and for cooking vegetable stews and potatoes do not require special culinary skills. Do not forget that green or sprouted potatoes in food is strongly not recommended because of the high content of solanine, poisonous to humans.

How to cook vegetable stew with potatoes: a step by step recipe

Ingredients:

• 3-4 medium potato tubers;
• Eggplants - 2-3 pcs .;
• Tomatoes - 4 medium or 2 large;
• Sweet vegetable pepper  - 1 pc. yellow, red and green;
• Zucchini - 1 pc. medium size;
• Chili pepper - 1 pc .;

• Leek;
• Garlic - to taste;
• Salt - to taste;
• Spices: black pepper (peas), basil, marjoram, oregano;
• Vegetable oil (ideal - olive).

Cooking:

Wash the vegetables thoroughly, peel, remove the seeds from the peppers and remove the stem, cut the eggplants and soak them in salt water. 15 minutes. Cut the remaining vegetables into cubes. Peel the garlic, crush the teeth with a palm or flat side of the knife.

On a thick-walled pan pour olive oil. Throw garlic in hot oil and fry it literally 1-2 minutes  so that he give away his fragrance.

Then we remove the garlic from the pan and send the potatoes there, fry for 5-10 minutes, then we transfer it to the brazier. Separately, fry the onions, eggplants.

Eggplants absorb oil very well! Consider this when cooking vegetable stews.

Fry Bulgarian pepper with chilli and send everything to potatoes, add chopped diced tomato and leave to stew over medium heat.

After 15 minutes add pepper peas. If not enough moisture and vegetables stick to dishes - you can add boiled water  or tomato juice.

Stew the vegetables for another 10 minutes, cover with the lid, then add the salt and finely chopped greens to the stew, and bring to readiness for another five minutes.

Cooking sauce for vegetable stew

Ingredients:

• Natural yoghurt or sour cream;
• Salt;
• Fresh greens (preferably the same that is used in the main dish).

Cooking:

Finely chop greens, add salt and mix with yogurt. You can add ground walnuts to the sauce or pine nuts. Pour the mixture over the prepared stew.

Chilled or piped hot, as an independent dish or side dish - it's up to you how to serve the stew.

Enjoy your meal!

• Vegetables desirable to prepare for heat treatment  in advance - in the process of cooking time, this may not be enough;
• In order to easily peel tomatoes - they need to be doused with boiling water;
• If there is no time for cooking at all, the vegetables can be immediately stewed, without prior roasting.
• If there are extra vegetables left - they can be peeled, cut and left in freezer. The remaining greens can also be frozen, or it can be dried or filled with oil, put into a lockable container, and stored in the refrigerator.
• Zucchini can be replaced by ordinary squash or squash, leek - onions, and if desired, mushrooms can be added to the stew.

Even the smallest mother's assistant can cope with cooking vegetable stews. And the versatility of the dish will allow it to take pride of place on a daily or holiday table.