The recipe for the dish with a photo, see below.

Hello everybody! Today blog day, with which all bloggers and congratulations! On my blog Nadezhda-designer tonight there will be congratulations and a review of 5 new blogs - I'm waiting for everyone to visit And now about the delicious! Today on our menu vegetarian dish- vegetable stew with potatoes. Despite the complete absence of meat, the dish turned out to be very satisfying and tasty. And the thing is that I used many different vegetables in the stew. But, everything is in order.

Vegetable stew with potatoes (recipe)

So, for cooking a vegetable stew with potatoes, I needed:

• a few potatoes;
• 1 zucchini;
• a couple of carrots;
• 1 sweet pepper;
• 1 kohlrabi cabbage;
• broccoli;
• greens.

We wash all the vegetables thoroughly. Peel potatoes. The zucchini is also peeled and cored. We also remove the insides from the pepper.

We put a cast-iron cauldron on a strong fire, add a little vegetable oil. And the main ingredient of our today's recipe - potatoes - goes first for frying. First, we cut it into cubes and put it in a preheated cauldron. Fry lightly.

Cut the carrots into strips. Add carrots and half a glass of boiled water to the potatoes. Cover with a lid and simmer over high heat for ten minutes. Then mix everything and put on medium heat. Cut the zucchini into cubes, three kohlrabi on a coarse grater.

Add zucchini and kohlrabi, stir, cover, simmer over medium heat. Cut the pepper into strips and add to our dish.

Cover with a lid, simmer for five minutes. Now it's broccoli's turn. Dividing it into small bunches, add it to our vegetable stew.

Simmer for about five minutes over medium heat. Now you can turn off the stove, add salt to our dish, add herbs and stir. That's all the wisdom You can enjoy the taste of vegetable stew with potatoes!

Bon appetit and happy holiday!

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Hello everyone! With you Vika Leping, and today I will tell you about how to cook vegetable stew with potatoes! I have kept the recipe for a long time, but still my hands did not reach to show it to you. And in vain, because the potato stew turns out to be extremely tasty, homemade and satisfying. Preparing, as usual, is simple and short-lived.

Once upon a time, I already talked about how to cook, meat eaters, you are welcome. Today's vegetable stew is equally delicious and nutritious. I have not eaten meat for a long time, so I replace it in each recipe with soy or adapt the recipe to my taste preferences, like this time.

Almost the same stew was prepared by my grandmother, in our Ukraine it is also called ovoche stew with cartopley. But the grandmother added tomato paste to it, but the mother is no longer there. Memories from my childhood prompted me to cook this yummy, I'm not sure if it is identical to my mother's version, but I will post this delicious dish in the "recipes from mom" section.

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

Ingredients

• - 300 gr
• - 200 gr
• - onion - 2 pieces
• - 2 cloves
• - vegetable or purified water - 500 ml
• - parsley, dill - 0.5 bunch
• - or ghee oil;
• - rosemary, Italian or Provencal herbs, dried ginger or other favorites

Cooking method

Cooking a vegetable stew with potatoes is extremely simple. The main course is prepared from the ingredients at hand, which are always at hand. We clean and wash all vegetables and herbs. Cut the onion into quarters, then into large chunks, the garlic into round pieces.

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

We put a deep frying pan, saucepan or cauldron over medium-high heat. Delicious vegetable stew with potatoes will turn out in any container. Pour in some vegetable oil or, which does not become carcinogenic when heated, and you can cook it yourself by clicking on the link. Put onion, garlic and carrots in heated oil, fry, stirring occasionally, for about 5 minutes.

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

Turn off the heat, put the main course on plates along with the gravy, sprinkle with the remaining herbs and serve. Now you know how to make vegetable and potato stew!

The vegetable stew recipe is complete, so I'll quickly summarize.

Short recipe: vegetable stew with potatoes

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

The recipe for vegetable stew with potatoes has come to an end, as you can see, it is really very simple to prepare, so go for it! And tell us, how is the weather with you there? We have mid-August, and outside the window, it’s some kind of autumn, only 15 degrees. This is my first time in Kiev in the summer, but they say that the cold snap will not last long. Although, to be honest, I am already glad of such coolness. The main thing is that tomorrow is not cloudy, otherwise Sergey and I are going to look at the shooting stars 🙂

Last week I made you happy with a dish. And very soon I will tell you many other 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 complete recipes from 20 dishes prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and deliciously is real, as well as realizing a recipe for a vegetable stew with potatoes.

Vika Leping was with you! Cook with joy, tell your friends how to make a vegetable stew with potatoes, like it, leave comments, appreciate it, tell us what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine, and, of course enjoy your meal! I love you, be happy!

Vegetable stew is one of the most versatile dishes. It can be eaten on its own or served as a side dish. It goes well with fish, meat, mushrooms and sausages. Vegetable stew with cabbage and potatoes is especially popular, as these products are the most readily available. At the same time, the stew from them turns out to be very tasty if you know only a few subtleties.

Cooking features

Vegetable stew with cabbage and potatoes is easy to prepare, so even a novice housewife can cope with this task. But a dish prepared according to the same recipe may taste different. Why? The thing is that there are several important rules that allow you to cook not just a vegetable stew, but very tasty and aromatic.

• The most delicious stew is obtained from young vegetables, but you can cook it from any, as long as they are not spoiled. You can even use sauerkraut, but if it's too sour, you need to rinse it before cooking.
• Don't chop the stew vegetables too finely. Otherwise, during prolonged languor, they will soften too much, and the dish will turn into "porridge", which is not very pleasant to eat.
• All vegetables have a different structure and are cooked at different times. Therefore, it is necessary to follow the correct sequence of product placement. Usually this sequence is described in recipes. The general rule is as follows: young white cabbage is laid after the potatoes, and mature cabbage - in front of it. Sauerkraut is placed after or with potatoes. If other varieties of cabbage are used, other rules apply, which, as already mentioned, are reflected in specific recipes.
• If the recipe includes meat, it is fried until golden brown and only after that vegetables are introduced.
• The taste and aroma of vegetables in a stew will reveal better if simmered for a long time over low heat in a thick-walled dish. It can be a thick-walled saucepan, a cauldron, a rooster. Vegetable stew is also delicious in a slow cooker.
• If the vegetables that make up the stew are first fried separately, and then combined and stewed in the sauce, the stew will turn out to be especially tasty. However, frying in oil increases the calorie content of the dish, so those who are looking for weight can do without it or fry only part of the vegetables using the minimum amount of oil.

The technology for cooking vegetable stew with cabbage and potatoes may depend on the specific recipe, so it is necessary to follow the recommendations given in it exactly. Then you will have a truly tasty and aromatic vegetable stew.

Vegetable stew with fresh cabbage and potatoes

• potatoes - 0.7 kg;
• white cabbage - 0.7 kg;
• zucchini (optional) - 0.25 kg;
• carrots - 150 g;
• onions - 150 g;
• tomatoes (optional) - 0.3 kg;
• sweet pepper - 0.25 kg;
• tomato paste - 20-40 ml;
• water - 100 ml;
• vegetable oil - how much is required;
• salt, pepper - to taste.

Cooking method:

• Wash the potatoes, peel and cut into slices.
• Wash the cabbage. Remove the limp top leaves. Chop, but not too finely.
• If cooking in summer, prepare the tomatoes. To do this, on the side opposite to the stalk, you need to make cruciform incisions. After that, bring the water to a boil and dip the tomatoes into it for a couple of minutes. Then the tomatoes should be removed with a slotted spoon and cooled. They will cool down faster if you put them in cold water for a few minutes. After that, the tomatoes remain peeled and cut into cubes. If you are cooking in winter, you can do without tomatoes, but in this case, you should take 2 tablespoons of tomato paste, while when using fresh tomatoes, you can do without one spoon of tomato paste.
• In the summer, it is advisable to include zucchini in the stew. It needs to be cut into cubes about 1 cm in size. If the zucchini is not too young, then it will have to be peeled and seeds before that.
• Peel the onions and carrots. Finely chop the onion with a knife, chop the carrots on a coarse grater.
• Wash the pepper. Cut off the stalk from him, remove the seeds. Cut the pepper lengthwise into 4 pieces, chop the rings into quarters.
• Heat vegetable oil in a frying pan and fry potato wedges in it until golden brown, transfer the potatoes to a cauldron.
• In the pan where the potatoes were fried, put the zucchini and peppers, fry them for 7-8 minutes and also transfer to the cauldron. If you do not use zucchini, then one pepper is enough to fry for 5 minutes.
• Fry the cabbage in the same skillet. If it is young, then it is enough to fry it for 5 minutes, otherwise the frying time should be 10 minutes. Transfer the cabbage to the cauldron with the rest of the vegetables.
• Put onions, carrots, tomatoes in a cauldron. Pour in the tomato paste diluted with water. Add salt and spices. Place the cauldron on the stove and simmer vegetables over low heat, covered for 30 minutes.

A stew of potatoes and cabbage will be even more fragrant if, 10 minutes before its readiness, garlic and fresh herbs chopped with a knife are thrown into the cauldron.

Young white cabbage in this recipe can be replaced with Peking cabbage. In this case, the taste of the dish will be slightly different, but no less pleasant.

Vegetable stew with sauerkraut, potatoes and rice

• sauerkraut - 0.25 kg;
• rice - 0.2 kg;
• potatoes - 0.5 kg;
• carrots - 0.2 kg;
• tomato paste - 20 ml;
• water - 0.2 l;
• vegetable oil - as much as you need;
• salt, pepper, herbs - to taste.

Cooking method:

• Rinse the sauerkraut under running water, squeeze it out to remove excess moisture.
• Peel the carrots and cut into strips. You can also use a Korean salad grater.
• Peel the potatoes and cut into cubes about 1.5 cm in size.
• Heat vegetable oil in a cauldron, put carrots in it and fry them for 5 minutes over medium heat.
• Add the potatoes and fry them with the carrots until browned.
• Boil rice until half cooked in salted water.
• Add rice and sauerkraut to the vegetables.
• Dissolve tomato paste in water, add salt, pepper, chopped herbs to this liquid. Pour the sauce into the cauldron with the rest of the ingredients.
• Put the cauldron on the fire and simmer vegetables and rice for 30 minutes.

Canned beans can be used in place of rice. You need to add it after all the other ingredients, namely, 15 minutes before the dish is ready.

Cabbage and potato vegetable stew is an inexpensive but tasty and healthy dish that can be cooked at any time of the year.

Vegetable stew is always a safe bet. In fact, vegetable stew is such a broad concept in cooking that you are unlikely to find exactly the same recipes for this dish. You can combine different vegetables, root vegetables, legumes and mushrooms in one saucepan, inventing a new delicious recipe every time.

The main rule of stew is that all the ingredients of the dish must keep their shape, be tasty and combine. And what kind of vegetables will complete this simple task is not important. In summer, stews can be made from zucchini, blue, sweet peppers, young potatoes, green peas, carrots, onions and herbs. In the fall, combine potatoes with cabbage, cauliflower, broccoli, carrots, beets, turnips, Jerusalem artichoke, celery, pumpkin, spinach, and tomatoes and even wild mushrooms. V winter time You can use frozen vegetables such as cauliflower, bell peppers, green peas, broccoli, potatoes, and tomato paste is ideal instead of tomatoes. In spring, a delicious stew is made with seasonal vegetables and young herbs, for example, nettles, celery stalks, sorrel, wild garlic, dandelion and so on.

To make a potato and cabbage stew, we need:

• 3-4 pcs. medium potatoes
• 200 gr. or a quarter of a small white cabbage
• 300 gr. or 6-7 fresh tomatoes or tomato paste to taste
• 50 gr. or 1 medium carrot
• 250 g zucchini or any vegetables to taste
• 1 large onion
• 2-3 cloves of garlic (optional)
• vegetable oil
• salt, pepper, spices if desired

How to make a delicious vegetable stew:

Chop the cabbage into long strips or cubes. Dice the potatoes.

Grate the carrots or cut into small pieces. Cut the onion into cubes or rings.

Chop the garlic finely.

Cut the courgettes into cubes.

Cut the tomatoes into large cubes (you can first remove the skin by pouring boiling water over the tomatoes).

Try to chop all vegetables so that the cooking times are the same.

Put potatoes on the bottom of the pan, cabbage and carrots on top Pour drinking water so that the water slightly covers the potatoes. And simmer over low heat for 4-5 minutes.

Then add zucchini, tomatoes, salt, pour in water, if necessary, and simmer for another 3-4 minutes. While the stew is cooking, fry the onion in vegetable oil until golden brown.

Mix the stewed vegetables with fried onions, add water as needed and simmer until the vegetables are fully cooked.

Turn off the stove, add the garlic, cover the stew with a lid and let it brew for 5-7 minutes so that the vegetables are saturated with the garlic aroma.

The vegetable stew with cabbage and potatoes is ready. Bon Appetit!

I don't know about you, but our vegetable stew with potatoes is a dish for all times and occasions. And even more so the seasons. And even more so, the mood. Today it is cold and rainy, and I don't want to cook anything at all. But we have to. And if it is necessary, then we will cook something hot, bright and appetizing to shake things up, get out of hibernation, warm from the inside. For this purpose, a vegetable stew with potatoes is just suitable.

Love the vegetable stew for the myriad of options. It can be cooked with any vegetables in such a way that you can't drag it by the ears until the plate is empty. And you don't even need meat. In the summer, we don't remember about meat at all - there are so many vegetables that every day we cook something new and tasty. And in autumn and winter, in cold weather, I already want something rich, that's when I cook a vegetable stew with meat and chicken. This vegetable stew with potatoes recipe is lean, so you can incorporate it into your lean recipe. Soon a long post and it will definitely come in handy. At a cost, the recipe is quite affordable in any season, you need a little cooking time, it turns out delicious, varied and satisfying. Everyone will be happy! I will give a useful tip - in the winter, cook vegetable stew with potatoes using - save money and cook delicious and healthy food.

Vegetable stew with potatoes - recipe with photo

• Potatoes - 1 kg;
• carrots - 2 pcs;
• fresh tomatoes - 4-5 pcs (or frozen in pieces);
• sweet pepper - 2 pcs;
• zucchini - 1 small;
• garlic - 3 cloves;
• onions - 3 pcs;
• hot chilli pepper - 3-4 rings;
• parsley - 1 bunch;
• ground paprika - 1 tsp;
• hot red pepper - 1 tsp;
• oregano - 0.5 tsp;
• vegetable oil - 4 tbsp. l;
• salt to taste;
• vegetable broth (I pour in water) - 2 glasses.

Vegetable stew recipe with potatoes - step by step cooking

We clean the onions and carrots, cut out the core of the pepper, shake out the seeds. Cut the peppers into cubes or strips, carrots into slices or segments, onions into half rings.

We clean the potatoes, cut them into pieces, not very finely. Or into large slices as you cut for roasts.

We heat up the oil. You will need a lot of it, about four tablespoons - we make the stew lean, so for the taste you need to add vegetable oil. First, pour the onion into the hot oil, it should give its aroma to the oil. Then alternately toss in the carrots - fry a little, followed by pieces of pepper and also fry a little.

Put potatoes in a pan with vegetables. Now the oil will come in handy - the potatoes will absorb it when frying, the stew will be tasty and not empty. While the potatoes are fried, add whatever spices you want. I don't put much, I take paprika to make the color of the gravy brighter, a little hot pepper and oregano or other herb for flavor.

Fry the potatoes in oil for a few minutes, until they become oily on top. Add tomatoes and zucchini (put frozen vegetables without defrosting). Fry everything together for 2-3 minutes.

Pour broth (vegetable or mushroom) into a pan with vegetables, I cook a lean vegetable stew with potatoes in water. Salt to taste - this needs to be done now, vegetables should gain flavor during cooking. Cover with a lid, as it boils, turn the fire down to low. Cooking vegetable stew with potatoes for 30 minutes. It is possible and less, but we love the potatoes to become very soft, boiled, soaked in the taste and juices of other vegetables. Therefore, I cook for half an hour, you can turn it off earlier.

My vegetable stew with potatoes turns out to be like a very thick soup, there are a lot of vegetables and gravy in it. I finely chop the garlic and add it to the plates along with the finely chopped onion. If I put greens, then I cut them into small pieces and pour them into the stew after I turn off the heat. But we like it more with onions and garlic - it is more aromatic and invigorating. Enjoy!