Put the potatoes in a thick-walled pan. Wash the zucchini (you don’t need to remove the skin from the young zucchini), cut it into circles (do not thinly chop so that the zucchini does not boil during the cooking process), then divide each circle into 4 parts and put it into the potatoes.

Heat a little oil in a frying pan, spread finely chopped cabbage, fry it for several minutes, sometimes remembering to stir.

Then add the carrots, cut into strips, and stirring, bring the vegetables to a soft state.

We spread carrots and cabbage to potatoes and zucchini.

Cut leek into rings and add to the pan to the vegetables.

We wash the mushrooms well and, depending on the size, cut into two or three parts.

Fry the mushrooms in a pan in a small amount of oil for 2-3 minutes, stirring occasionally with a spatula, then put them in a saucepan to the vegetables.

We make cruciform incisions on the tomatoes, pour boiling water over it and remove the skin. Cut into small cubes.

Appetizing, very tasty and fragrant vegetable stew with zucchini and mushrooms can be served on the table, after adding a sprig of greens.

Enjoy your meal!

Before you start cooking vegetable stew with mushrooms and potatoes, I propose to find out what kind of dish it really is and what features of its preparation in recipes of different countries.

Stew is a dish that can be prepared from a wide variety of products. It can be pieces of several types of meat, poultry, fish, mushrooms or vegetables. The main condition for the preparation of stew is that all the ingredients must first be fried and then stewed together.

In national cuisines of different countries there is a special recipe for this dish. So, in Switzerland its main components are veal and champignons, which are first fried in a pan and then stewed in heavy cream. Irish stew is one of the country's most popular traditional dishes. The components of the classic recipe are lamb, potatoes and onions. Vegetables are cut into relatively large pieces, and meat is cut into smaller pieces. Stew all the ingredients together over low heat for about an hour, pre-pouring them with water. In Germany, as with us, stew is made from anything. It can be vegetable (from potatoes, carrots, different types of cabbage); with the addition of beans (including leguminous), peas, lentils; with smoked sausages and meat; sometimes even with bread, pasta and cereals.

In post-Soviet countries, vegetable stew with mushrooms is widespread and very popular, the recipe of which I quote below and suggest cooking now! To the specified list of products, if desired, you can add blue eggplant or replace it with zucchini. Both win-win options - whichever you prefer, choose one.

Essential Ingredients:

• 500 g zucchini
• 500 g of potatoes
• 300 g of mushrooms (champignons)
• 200 g sweet pepper
• 200 g onions
• 100 g of tomatoes (can be replaced with tomato paste)
• 1 clove of garlic
• fresh herbs - parsley and dill
• salt to taste
• ground black pepper
• vegetable oil

Cooking method

Wash all vegetables thoroughly. Peel the potatoes, cut into strips or cubes, with a side of about 2-3 cm.

Grind zucchini in the same way.

Cut the seed box from sweet pepper, cut into strips.

Peel the carrots, cut into cubes, rings or grate on a coarse grater - as you wish. Peel the onion and with a knife, shape the half rings. Cut the mushrooms axially into 2-4 parts, depending on size.

Pour the vegetable oil into the pan, put the onions in it, lightly fry (2-3 minutes). Add mushrooms and fry until all the water has evaporated, while stirring occasionally.

Vegetable stew - a delicious summer dish. As soon as the zucchini season begins, my family just asks them to cook their stew. Today I added champignons to its composition and I liked this combination even more than without them. Well, in general, the composition of vegetables may differ and the taste, of course, depending on the choice of vegetables, will also be different.

To prepare my version of stew, I used frozen champignons, chopped tomatoes in my own juice, zucchini, onions, carrots and Bulgarian red pepper. From spices I took Mediterranean herbs and pepper mixture. We also need salt and sunflower oil.

Finely chop the onion, grate the carrots. Heat sunflower oil in a pan. Fry onions with carrots until onions are transparent. Add diced bell peppers and mushrooms. You can try to use any mushrooms, now we have no mushrooms except for mushrooms.

Stir the mixture and simmer for 3 minutes.

Dice the zucchini. If the zucchini is young, I cook them directly with the skin.

Add zucchini to the rest of the vegetables.

After a couple of minutes add the tomatoes. If you use fresh tomatoes, dip them in boiling water, cool and remove the skin, then cut into cubes. I used the acuchuk preparation.

Mix all the vegetables and mushrooms, add a pinch of sugar, herbs, pepper mixture and salt. Stir gently and simmer for 15 minutes, stirring occasionally.

Try this wonderful vitamin salad made from raw beets with carrots and nuts. It is ideal for winter and early spring, when so lacking in fresh vegetables!

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Step 1: Prepare the ingredients.

Our stew will be very simple, with three ingredients: sweet pepper, onion and mushrooms. Their preparation will not take much time.

Peel the onion from the husk, cut into strips, and transfer to a clean plate.

Cut the pepper in half, remove the stalk and seeds, rinse under running water and cut in any convenient way. Someone loves bigger pieces, someone - small. For stew, you can chop coarsely.

It is very convenient to use small mushrooms for cooking. Champignons with dark brown hats are called portobello or royal. They have a more pronounced mushroom taste and aroma. If possible, use them, if not - with the usual it also works well.

Rinse mushrooms under running water. Soak them not worth it, they absorb a lot of liquid, and when frying it will be all in a pan. It is enough to cut small champignons in half, larger ones into four parts.

Step 2: Cook the stew with mushrooms.

Vegetables for stew will be fried separately, and then stew all together. So it turns out for some reason tastier. The order does not matter.

So, put the pan or pan on the fire, put a small piece of butter, heat a little to melt. Add chopped onion and fry over low heat. It will become soft, translucent and very fragrant. Take care not to get burnt. We shift the onion into a suitable dish.

Then, in the same way, slightly fry the pepper in the same pan in which the onion was. You do not need to wash it, but you can add a small piece of butter. So, fry the bell peppers over low heat for about 3-4 minutes and shift to the onion. Making room for mushrooms.

We repeat the whole process with mushrooms: add the butter, put the mushrooms and fry for 5-6 minutes.

You noticed that we did not salt a single ingredient or add spices. We will do all this later when we put them together.

Fried mushrooms? Add onions and peppers to them. Pour a little purified water (about 1/2 cup) and mix. Now you can salt and add spices. Be sure to try and focus on your taste.

Cover the pan and cook the stew on low heat for 15-20 minutes. Stir from time to time, make sure that all liquid does not boil away. Now add the cream, mix. Try and add more salt and spices, if necessary. Cook for another 2-3 minutes, then turn off the heat, and leave the stew to brew.

Step 3: Serve the stew with mushrooms.

Serve hot stew with mushrooms as a stand-alone dish or as a side dish. A good addition to it will be a fresh salad, parsley and green onions.

Enjoy your meal!

To make the stew more satisfying, it can be cooked with meat. The fastest cooked chicken fillet. Just like other ingredients, we cut it into pieces, fry and add to the mushrooms. Unlike vegetables, it can immediately be slightly salted;

Instead of cream, you can add sour cream or soy sauce or use both;

This recipe has a basic set of ingredients. You can add more potatoes, carrots, celery. To speed up the cooking process, fry them with onions.