Vegetable stew can be cooked at any time of the year, but it is in the summer that it gets that special taste that can be called “fresh”. In addition, freshly harvested vegetables also contain the maximum amount of vitamins that are so essential for our health. So let's not hesitate! We urgently go to the garden or the market and to the stove - to cook an appetizing stew!

A few words about stew

Vegetable stew was born after the classic one consisting of meat ingredients. The French dish "to whet the appetite" had several prototypes in the culture of ancient civilizations, but its modern version has come down to us in the European format.

Stew, as a dish, involves multicomponent ingredients. It consists of small, pre-fried pieces of different types of food, joined together and stewed in a thick, appetizing sauce. Vegetable stew is prepared from both fresh (summer) and canned (winter) vegetables. In the warm season, a lot of fresh greens are put in this dish, and closer to autumn, mushrooms begin to appear in it.

Stew cooking secrets

A delicious vegetable stew is made from two or three types of vegetables, combined with each other either in equal proportions, or so that one is leading, and the rest are accompanying, helping the taste to unfold.

Each vegetable has its own density, which affects the cooking time. "Dense" potatoes and carrots are put into the stew first, followed by softer, quickly stewed vegetables. It is customary to put onions at the beginning, garlic and cheese - a minute before the dish is ready.

When choosing spices for stews, you need to take into account the compatibility of the latter with certain types of vegetables: for example, basil is best suited to tomatoes, cumin - to cabbage, garlic - to eggplant. Fresh herbs and peppers go well with all vegetables.

The aesthetic side of the stew is just as important as the gustatory side. Do you want your finished dish to look beautiful? Cut vegetables into chunks of the same size and shape.

Vegetable stews can be prepared in two ways:

1. Gather all the vegetables together in a ceramic bowl or a heavy-walled saucepan and simmer them either on the stove or in the oven (the latter is preferable as it produces a tastier stew).

2. Separately fry each type of vegetables, and then do the same as indicated in paragraph one.

Delicious recipes for vegetable stews include both classic Russian dishes and those that are loved in other countries of the world.

Potato stew

№1. Cut four potatoes, two small carrots and one onion into slices, fry, then pour in tomato sauce and simmer for twenty minutes. As soon as the stew is almost ready, add one hundred to one hundred fifty grams of green peas, salt and black pepper to it. Before serving, sprinkle the dish with herbs of finely chopped dill or parsley.

№2. Cut one kilogram of potatoes into cubes and fry. Add to it two finely chopped onions, six hundred grams of diced eggplants, two red bell peppers and fry again. Put one tablespoon of fresh oregano, three cloves of garlic, salt and pepper in the stew. Boil six hundred grams of tomatoes for one minute, peel them, cut them coarsely and add to the stew. Mix everything thoroughly and bake in the oven for forty-five minutes. Decorate the finished dish with one bunch of chopped parsley chalk.

№3. Cut five hundred grams of potatoes into large cubes and cook until half cooked. Cut three hundred and fifty grams of champignons and one head of onion into pieces and fry in vegetable oil. In one saucepan, mix potatoes with broth, mushrooms, onions, two hundred grams of chopped white cabbage, one carrot, salt and pepper. We simmer for five to ten minutes. Serve with chopped fresh herbs.

Cabbage stew

№1. Soak twenty grams of dried mushrooms in warm water, then cook in it for about thirty minutes. We cut one and a half kilograms of kohlrabi into cubes and cook for ten minutes in salted water. Mix together one tablespoon of wheat flour, sauteed in butter, five tablespoons of dry white wine, two hundred grams of mushroom broth, two hundred grams of heavy cream and four hundred grams of cabbage broth. Cook the resulting mass for ten minutes, stirring continuously. Put mushrooms and kohlrabi into the prepared sauce, add salt, pepper and one and a half tablespoons of chopped chervil and cook over low heat for five minutes. Sprinkle the finished dish with one tablespoon of chervil.

№2. Boil the leaves of one head of cabbage in salted water and place on a greased baking sheet. In them we put a rice mass made from lightly fried two or three heads of onions, one hundred and fifty grams of boiled and also a little fried rice, a few chopped eggs (to taste), fifty grams of grated cheese, salt, black pepper and parsley. Cover the rice mass with cabbage leaves. Fill a baking sheet with stew with hot water and put in the oven. As soon as the dish is almost ready, fill it with eggs, beaten with fifty grams of grated cheese.

№3 ... We disassemble five hundred grams of cauliflower into inflorescences and cook in salted water until half cooked. In vegetable oil, fry one head of finely chopped onions and a small carrot. Add four coarsely chopped tomatoes to them and simmer for five minutes. Pour the stew with vegetable broth, put two potatoes cut into cubes in it and simmer under the lid for ten to fifteen minutes. Before the end of cooking, add cauliflower, ground coriander, pepper to the stew and simmer until the potatoes are ready.

Squash stew

Peel three hundred grams of zucchini, cut into cubes, fry in vegetable oil until golden brown and transfer to a saucepan. In the remaining oil, fry one head of finely chopped onions and two tomatoes, divided into slices, and then combine them with zucchini. Add one hundred and fifty grams of finely chopped cabbage, pour a little water and simmer until the vegetables are soft. Put one hundred and fifty grams of sour cream in an almost finished stew, salt and simmer for five to ten minutes.

Eggplant stew

On one tablespoon of butter, fry one chopped onion head mixed with one clove of chopped garlic. Add to the container three bell peppers, cut into rings, three eggplants, cut into cubes, three zucchini cut into circles, divided into eight slices, each four tomatoes, black pepper and bay leaf. Simmer the stew over low heat. We bake the finished vegetable mass in the oven, sprinkling it with one hundred grams of grated cheese.

Chanfotta (Sicilian stew)

In a large saucepan, fry one onion, one celery and basil for two minutes. Add seven hundred grams of grated tomatoes to them, mix thoroughly and bring to a boil. Put seven hundred grams of diced potatoes, two eggplants and two courgettes in the stew. Salt, pepper, simmer over low heat for twenty minutes. Add seven hundred grams of yellow bell pepper and simmer for another five to ten minutes.

Vegetable stew with coconut milk

For five minutes on low heat in three hundred milliliters of water, cook two hundred thirty grams of potatoes, one hundred fifty grams of carrots and one hundred twenty grams of green beans (potatoes and carrots are best cut into large cubes - five centimeters each). Add the diced eggplant to the vegetables, pour two hundred grams of coconut milk into the stew, salt, bring to a boil and simmer over low heat for five to seven minutes. In olive oil, fry six curry leaves, peeled and finely chopped dried chili peppers, one teaspoon of cumin, one teaspoon of coriander and half a teaspoon of turmeric for twenty seconds. We mix spices with vegetables. The stew is ready.

Indian vegetable stew

In one tablespoon of vegetable oil, fry one small, finely chopped onion head until golden brown. Add a chopped clove of garlic to it, fry for another minute, then add one teaspoon of cumin seeds, a quarter teaspoon of chili powder, the same amount of turmeric and salt (to taste). Mix everything thoroughly. We send one green chili and four diced boiled beets to the stew. Fry the vegetable mixture for two minutes. Add three chopped carrots to the stew and fry for another five minutes. Pour vegetables with one glass of coconut milk and bring to a boil. Serve the finished dish with fresh herbs.

Vegetable stew can be a great side dish. It goes well with all types of meat and looks very appetizing on the table.

Vegetable stew:

For cooking, you need to take bell peppers, onions and eggplants in equal quantities (2-3 pcs.). Peel the potatoes, peel the peppers from the seeds, rinse the eggplants and cut off the dried ends from them. Then all the ingredients, including the peeled onions, are cut into cubes of the same size and transferred to a deep frying pan. A couple of finely chopped garlic cloves and 2 tbsp. tablespoons of tomato paste. Salt, mix and fill with water. When the vegetables are tender, the stew is ready. A few minutes before cooking, you need to add a few peas of black pepper to it 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. Beets are cut into small, thin rings or slices and fried in vegetable oil. Cut the onion into thin half rings, carrots and potatoes into small slices. The cabbage is shredded, all the vegetables are put in a heat-resistant dish, salted, poured 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 diced. Throw vegetables into a saucepan, sprinkle with onions and dill, add a little oil. Everything is salted, mixed and poured 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:

For cooking, you need to take: 300 gr. cabbage, 2 small zucchini, 1 bell pepper and one carrot, two small tomatoes, a couple of garlic cloves. Zucchini, carrots and peppers are cut into cubes, cabbage - into small squares. Vegetables are transferred to a deep frying pan and fried for about 10 minutes. Add 3 tablespoons of tomato paste, garlic, mix and pour over with water. Add bay leaves, peppercorns and a tablespoon of flour, diluted in ½ glass of water. Simmer over low heat until vegetables are tender - about 40 minutes.

Aromatic Vegetable Stew with Spices:

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

The vegetables are peeled, washed, diced and blotted with a paper towel. Finely chop the onion and fry. 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 to simmer for about a quarter of an hour. A few minutes before readiness lay pasta, vodka, 0.5 teaspoon of curry and a pinch of tarragon. Salt to taste.

Stew of vegetables 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. Eggplant - in circles, which are then divided into 4 parts. Carrots are grated on a coarse grater, and peppers and onions are cut into wide half rings. Garlic cloves are passed through a garlic press or finely chopped. All ingredients are put in a saucepan, mixed, salted, pepper to taste, poured with a glass of water, tomato paste is added and left on the stove for an hour. To prevent the stew from burning, it must be stirred periodically.

Stew made from a variety of vegetables is rightfully considered the most popular, but at the same time, a simple dish. In fact, it is enough to take any food, chop them at random and simmer over low heat in a large saucepan.

But here, too, there are little secrets. After all, all vegetables differ in their initial structure, therefore it is very important to observe 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 only stew vegetables, but 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, cooked according to the original recipe with video, will retain all their useful properties and turn into an exquisite 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;
• some dry or fresh thyme.

Preparation:

1. Cut the tomatoes crosswise from the sepal side, pour boiling water over 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, the onion into thin half rings.
3. Heat olive oil in a cauldron and put all prepared vegetables at once. Fry them with vigorous stirring for about 5-7 minutes.
4. Add salt, pepper and nutmeg, top with a sprig of thyme and peeled chives.
5. Cover, reduce to low heat and simmer for at least 40–45 minutes.
6. Before serving, remove the garlic and thyme, mix the contents of the cauldron.

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

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

• 2 zucchini;
• small forks of young cabbage;
• 6-7 pcs. young 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 the steamer mode for 20 minutes. Load all vegetables inside except cabbage.

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

6. Extend the program time by another 10-15 minutes. Remember to stir the contents of the bowl a couple of times.

Oven vegetable stew - super recipe

The Super Recipe tells you in detail how to make the finest French vegetable stew. And then you can surprise guests and households with an incredibly light and beautiful dish called Ratatouille.

• 1 long eggplant;
• 2 proportionate 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 greens.

Preparation:

1. Cut three tomatoes, zucchini and eggplant into equal 0.5 cm thick rings.
2. Place the mugs upright in a suitable sized oiled baking sheet, alternating between them. Drizzle with oil, toss in bay leaves and pepper generously.
3. Cut the pepper and onion into small cubes and fry in oil.
4. Remove the skin from the remaining tomato, grind the pulp and add it to the roasting peppers and onions. Add some water (about ¼ cup) and simmer for about 5 minutes. Season the tomato sauce to taste. Add chopped herbs and garlic at the end.
5. Pour the prepared sauce over a baking sheet with vegetables and send it to the oven preheated to 180 ° C for about one hour.

Vegetable stew with zucchini - a delicious recipe

If there are only zucchini left in the refrigerator, then following this recipe you can get an amazing stew, which is perfect for 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;
• greens.

Preparation:

1. Wash the zucchini, cut each lengthwise into 4 parts, and then chop into smaller pieces.
2. Fry quickly until golden in a little oil and transfer to a saucepan.
3. Cut the carrots into large slices and the onions into small cubes. Fry them in the remaining oil until soft.
4. Add the sliced ​​tomatoes. Season with salt and pepper. Cover and simmer for 5-7 minutes.
5. At this time, remove the seed capsule from the peppers, cut them into strips and send them to the pot with zucchini.
6. Pour the tomato-vegetable sauce there, stir, add a little more salt if necessary.
7. Simmer on low gas until the liquid in the saucepan boils off exactly by half, and the zucchini becomes soft.
8. At the end, add chopped green tea, if desired - a little garlic.

Vegetable stew with potatoes - a classic recipe

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

• 600-700 g of small young potatoes;
• 1 large onion;
• 1 large carrot;
• 1 small vegetable marrow;
• ½ a small cabbage head;
• 2-4 tomatoes;
• 1 large bell pepper;
• 3 tbsp tomato;
• garlic, pepper and salt to taste.

Preparation:

1. Wash young potatoes clean and peel them if desired. If the tubers are small, this is not necessary. If large, additionally cut them in half or into quarters.
2. Heat vegetable oil in a deep skillet and fry the potatoes. As soon as it turns golden, transfer to a separate container.
3. Send the diced zucchini to the pan, a little later - the pepper, cut into strips. Fry a little and add to the potatoes.
4. In an almost dry skillet, simmer finely chopped cabbage. Put it with vegetables as well.
5. Add some oil to the pan, toss in finely chopped onions and coarsely grated carrots.
6. Cook until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes; it is quite possible to do with just a tomato.)
7. Once they have softened 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 fried vegetables with the prepared sauce, mix. If necessary, add more boiled water, add salt to taste.
9. Cover loosely and simmer all together for 20-30 minutes. Toss in the chopped garlic and herbs about 5-7 minutes before turning off.

Vegetable stew with chicken

Tender chicken and fresh vegetables go together just fine. It's also an excellent option for a light yet hearty meal for a family dinner.

• 1 kg of zucchini;
• 0.7 kg eggplant;
• 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 head of garlic;
• spices and salt to taste;
• greens optional.

Preparation:

1. Cut the carrots into thin slices and the onions into quarters into rings. Fry them in oil until golden brown.
2. Cut the chicken fillet into small slices and send them to the pan with the onions and carrots. Cook everything together over medium heat for about 10 minutes.
3. Cut the eggplants and zucchini into equal cubes. Sprinkle the first with salt and leave for 5-7 minutes to eliminate the bitterness.
4. At this time, toss potatoes, cut into large strips, into the pan.
5. After another 5-7 minutes, add the zucchini, and then the washed and squeezed eggplant. Fry everything together for about 5 minutes.
6. Pour about 100-150 hot boiled water over the vegetables, cover and simmer on minimum gas for 20 minutes.
7. Cut the peppers and tomatoes into circles, put on top of the stew, simmer for 3-5 minutes without stirring.
8. Season with salt and season to taste, add herbs and garlic pressed through a press. Stir gently and simmer for another 10-15 minutes.

Vegetable stew with meat

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

• 500 g of beef or lean pork;
• 500 g potatoes;
• 1 large torch and 1 carrot;
• ¼ a small head of cabbage;
• 1 sweet pepper;
• salt, pepper, lavrushka;
• a 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 quarters into rings, send them to the meat.
3. Once the vegetables are browned, toss the randomly chopped potatoes into the skillet. Stir, brown a little and reduce heat to medium.
4. Put the bell peppers, cut into strips, and chopped cabbage last. Add half a glass of hot water, salt, toss in bay leaves, chopped chili peppers (no seeds) and season to taste.
5. Cover, stir gently after 5 minutes of simmering and continue simmering for about 45-50 minutes.
6. Remove the lavrushka about 5-10 minutes before the end, 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 amount of a particular product. To prepare an eggplant vegetable dish, you need to take a little more of them.

• 2 large (seedless) eggplants;
• 1 small vegetable marrow;
• 2 carrots;
• 2 tomatoes;
• 1 onion;
• 2 Bulgarian peppers;
• 2 tbsp vegetable oil;
• 100 ml of vegetable broth (you can just water);
• 1 tsp Sahara;
• 2 tsp freshly squeezed lemon juice;
• salt, pepper, garlic to taste;
• optional greens.

Preparation:

1. Cut the eggplants with the skin into large cubes, sprinkle generously with salt and leave for 10-15 minutes.
2. Chop zucchini, onions, carrots and peppers at random. Remove the skin from the tomatoes and chop the pulp.
3. Rinse the eggplants, dry them a little and put them together with the onions, zucchini and carrots in a preheated pan with the required portion of oil.
4. Grill 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 and simmer for about 30-40 minutes.
6. Almost before turning off, pour in lemon juice, add chopped garlic and herbs if desired, 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. The dish made from cauliflower turns out to be 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. Dip the head of cauliflower in boiling water and cook for about 10-20 minutes. As soon as it is easy to pierce with a knife, drain the water and cool the forks. Divide it into individual inflorescences.
2. Cut the carrots into large, long enough strips, the onions into half rings. Fry until golden brown in vegetable oil.
3. Add the eggplant cubes, followed by the zucchini. Once the vegetables are brown, toss in the 1/4 sliced ​​pepper.
4. After another 5-7 minutes, add the tomatoes, cut into wedges or cubes. Season with salt and spices to taste.
5. After 5 minutes of stewing, transfer the boiled cabbage to the pan, mix gently with a spoon, add a little water so that a liquid sauce forms at the bottom.
6. Cover and simmer on low gas for about 10-20 minutes until cooked through. Before serving, grind with herbs, and pour sour cream over each portion.

How to cook vegetable stew? Recipe variations

Vegetable stew is a fairly simple dish that can be cooked all year round even every day. Fortunately, the abundance of summer and autumn vegetables gives 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 of 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, fry until golden brown. Add some oil if necessary.
2. After 3-4 minutes, put the potatoes, cut into large cubes, into the pan. Cook for another 3-5 minutes.
3. Add coarsely chopped cabbage, stir.
4. After 5 minutes, reduce the gas, add the tomato diluted with water to 300 ml to the vegetables. Season with spices and salt to taste.
5. Stir and simmer, covered for at least 40 minutes. Before serving, remove the lavrushka and let the vegetable stew "rest" for another 10 minutes.

Stew with cabbage and zucchini

• 2 zucchini;
• 1 fork of young cabbage;
• 2 onions;
• 1 medium carrot;
• salt, spices, vegetable oil.

Preparation:

1. Fry the onion rings and grated carrots in a skillet.
2. Add the zucchini cubes and cook for 10 minutes over medium heat.
3. Cut the cabbage into checkers and place with the already fried vegetables. Stir, add a little water if necessary.
4. Simmer for about 25-30 minutes. Season with salt and season with suitable spices.
5. After another 5-10 minutes, remove from the stove.

Stew with zucchini and eggplant

• 1 eggplant;
• 2 zucchini;
• 3 medium carrots;
• 1 large onion;
• 2 sweet peppers;
• 0.5 l of tomato juice;
• salt, sugar, pepper.

Preparation:

1. First of all, chop the eggplants coarsely, sprinkle them with salt and allow time for the bitterness to go away. After 15–20 minutes, rinse the blue ones with water, squeeze.
2. Pour some vegetable oil into the bottom of a thick-walled container. Toss in randomly chopped onions, followed by grated carrots.
3. After the vegetables are lightly browned, add the peppers, cut into strips.
4. After 3-5 minutes - zucchini, which are cut into cubes according to the size of the eggplant. Simmer over low heat for 5-7 minutes.
5. Now add the blue ones, and after 10 minutes of slow simmering, add the tomato juice. In summer and autumn, it is best to use fresh, twisted tomatoes.
6. Add salt, a little sugar and your favorite spices to taste. Remember to stir, and after another 10-15 minutes, the stew can be served.

The recipe for vegetable stew is present in the cookbooks of almost all the peoples of the world. It is simply called differently. In Moldova, it is guvech, and in France, it is ratatouille. Italian chanfotta, Indian sabji, Armenian aylazan and Macedonian zarzavat are also very close relatives. Stew is also a very budget dish. All vegetables that can be found in the house are suitable: tomatoes and potatoes, bell peppers, eggplants and zucchini, cabbage and carrots, pumpkin, turnips, onions ... The main thing is that the components are in good harmony with each other. If the stew is cold, you can put it on top of toasted toast for a delicious sandwich. And just on a plate as a snack, it will look great. Pour sour cream over a hot stew - a great vegetarian main course. And as a side dish, it goes well with meat or fish. Below you will find some tips on how to make a vegetable stew.

General rules

First, something about the dish itself. The notion that stew is a mix between liquid mashed potatoes and thick soup is fundamentally wrong. In this dish, all vegetables should keep their shape as much as possible. And at the same time, be completely prepared. Considering that vegetables require different times for cooking, you should first put solid components (carrots, potatoes) in the pan, and only then more tender ones (tomatoes, cabbage). It is better to cook stews in a thick-walled saucepan. Sometimes there are recipes designed for a frying pan or oven. This dish is also very tasty in a slow cooker. Otherwise, the vegetable stew recipe is extremely simple and provides an opportunity for culinary inspiration. The main thing is to choose the ingredients that accompany each other. Cut them into medium-sized cubes and simmer.

Stew with mushrooms

The best utensil for this dish would be an Asian wok pan, but a regular one will work as well.

• We heat it up with a little bit of vegetable oil. Fry the finely chopped onion.
• We clean four hundred grams of mushrooms (any edible), boil if desired. Add them to the onion pan. This vegetable stew recipe allows you to use not only fresh mushrooms, but also frozen and dried ones.
• When the onion turns reddish yellow, add the hard vegetables: two carrots cut into thin strips and a quarter of the celery root.
• Cover the pan with a lid and simmer the dish over low heat for ten minutes.
• In the meantime, we are engaged in soft vegetables. Cut into strips three peeled bell peppers (preferably red). Shred half a head of white cabbage, add a little salt to it, wrinkle it with our hands.
• Throw it into a frying pan, mix, continue to simmer under the lid.
• Already at the very end, salt the dish, add spices, a strained jar of canned white beans and squeeze out two cloves of garlic.

Turkish recipe

To prepare the dish, we use a baking dish. The Turkish Vegetable Stew recipe gives you the freedom to get creative. The basic rule is to first bake the ingredients, and then fill them with yogurt sauce. The main components can be eggplants, bell peppers, zucchini. You can add two or three potatoes. If your oven has a grill function, the vegetables can be browned beforehand.

• We clean zucchini, eggplants, potatoes, peppers. Cut into thin slices, and pepper into strips.
• We spread the vegetables in a form covered with baking paper, pour over with vegetable oil (five tablespoons). Cook on medium temperatures for about forty minutes.
• For the sauce, mix a glass of natural yogurt with two cloves of crushed garlic, a pinch of salt and chopped dill.

Vegetable stew with zucchini in the sleeve

This recipe will also allow us to prepare a meat dish.

• Dice the courgettes, bell peppers, onions, carrots, potatoes, tomatoes, garlic. You can add veal or lamb - but this is not necessary: ​​the vegetarian dish also turns out to be very tasty.
• Salt, sprinkle with pepper, dried spices (cumin, hops-suneli).
• We put it in the sleeve, pour in some white wine and put it in the refrigerator.
• After an hour, we release the air from the bag and put it in the oven. Cooking for an hour and a half at 170 degrees.
• We take out, cut the bag, sprinkle the dish with fresh herbs.

This is a very tasty and satisfying dish. The main ingredient here is potatoes. It will need a kilogram.

• Peel the tubers, cut into cubes and fry in vegetable oil until golden brown.
• We shift the potatoes to the ducklings (or cauldrons). And we send three zucchini cut with washers to the pan. Fry them on both sides. We spread it on potatoes.
• Fry 300 grams of chopped white cabbage. We place it on the zucchini. Salt each layer of vegetables.
• Making the sauce. For him, first fry one chopped onion. Dilute a tablespoon of tomato paste in a glass of boiling water. Fill in the browned onion. Salt, pepper, sweeten with sugar.
• Pour vegetables with this sauce. Simmer under a lid over low heat for about twenty minutes.

Georgian Adjapsandali

You can cook this stew from vegetables in a slow cooker, but also in the traditional way - in a cauldron.

• Cut two eggplants into cubes, sprinkle with salt and leave to exude bitterness.
• Finely chop two onions, but cut two tomatoes and two bell peppers coarsely so that they do not turn into porridge during cooking.
• Pour vegetable oil into the multicooker bowl and put onions. We put the unit on the “Fry” mode, do not lower the lid.
• After a quarter of an hour, add the peppers and tomatoes and leave to cook for another fifteen minutes.
• Strain off the eggplants, rinse them from excess salt and place them with vegetables. We also add 400 grams of green beans there. Stir and add a little water. We cover the multicooker and set it to the "Quenching" mode.
• After forty minutes, pour in finely chopped cilantro and basil greens, squeeze out three cloves of garlic. Stir, salt and season with spices. We continue to simmer for another twenty minutes.

Vegetable stew with eggplant and potatoes summer recipe

It is not difficult to prepare a dish according to this recipe, but it turns out - delicious. It can also be cooked in a multicooker.

We need:

• 3 pcs of sweet bell peppers, can be of different colors, for beauty
• 3 pcs medium eggplant
• 3 medium sized tomatoes
• 2 onions
• 1 young zucchini (optional)
• 400 g young potatoes
• 3 cloves of garlic
• salt, pepper to taste
• dill and parsley

Preparation:

1. Cut the eggplants into large cubes, salt and leave to leave the bitterness for 30-40 minutes.

Then, drain the liquid, rinse with running water and dry with a paper towel.

2. Peeled and diced potatoes, boil in salted water until half cooked. We drain the water.

3 Fry the onion in half rings until it becomes transparent. Chopped into large pieces, sweet peppers, fry with onions, 2-3 minutes.

4. After the pepper, add the eggplants, fry for 5 minutes, and then simmer for another 8-10 minutes under the lid.

5. Zucchini, cut into half rings, fry in another pan, 5-6 minutes.

6. Remove the skin from the tomato, for which we cut it with a cross on top and pour it over with boiling water. Cut the peeled tomatoes into slices.

7. Add the tomatoes to the eggplants and add the zucchini here. Salt, pepper, mix everything.

8. Put potatoes on top of the tomato, squeeze out the garlic, check for salt, pepper, stir and simmer for another 5 minutes under the lid.

7. Sprinkle the finished stew with chopped dill and parsley.

Adjapsandal (s) - Caucasian vegetable stew with potatoes

This delicious dish is prepared in a deep frying pan or cast-iron cauldron.

We need:

• 5 pcs eggplant
• 2-3 tomatoes
• 4-5 sweet bell peppers
• 600 g potatoes
• 3-4 onions
• 1 tbsp tomato paste or 1 tbsp. grated tomato
• 4-5 cloves of garlic
• 1 large bunch of cilantro, who doesn't like it - can be replaced with parsley
• large bunch of basil
• 2 tsp Sahara
• hot pepper optional
• salt, pepper to taste
• vegetable oil

Preparation:

1.Cut all vegetables into large pieces. Crush the garlic.

Remove the skin from the tomato and cut into slices.

2. Sliced ​​eggplants, get rid of the bitterness, sprinkle with salt. After 20 minutes, rinse with running water and dry.

3. Fry the pieces of potatoes over high heat, in a large amount of oil, then remove them with a slotted spoon, so that they do not need oil.

4. In the remaining oil, fry the blue (eggplant), after 5-7 minutes, add the onion, bring it to transparency. After, add sweet and hot peppers to them,

and also return the potatoes. Salt everything, pepper with ground black pepper,

add grated tomatoes or tomato, slices of fresh tomatoes and sprinkle with sugar.

We fill 1/2 part. garlic and 1/2 chopped herbs. Stir lightly and simmer over high heat, covered with a lid. Simmer for 5 minutes.

5. Then put another 1/2 part of the garlic and herbs, crush and continue to simmer, in its own juice for another 5 minutes.

Then, turn off the heat and stand, under the lid, from 30 minutes to 2 hours.

6. Serve hot with herbs.

Delicious eggplant sauté with vegetables

This recipe makes an appetizing and tasty dish. Due to the fact that the vegetables are coarsely chopped, the sauté has a beautiful appearance, the vegetables do not boil over.

We need:

• 5-6 eggplant
• 3 tomatoes
• 2 onions
• 3 sweet peppers
• salt, pepper to taste
• 1 tsp Sahara
• 3-4 cloves of garlic
• slice of hot pepper
• parsley and dill

Preparation:

1. Cut the eggplants into half rings, 1 cm thick, salt to remove bitterness, stand for 30-40 minutes, rinse with running water, dry.

2. Onions, cut into half rings, are fried in a pan. Sweet pepper, cut into large pieces,

add to the pan to the onion, and simmer for 5-7 minutes. Then sprinkle with sugar, to enhance the taste, add chopped hot pepper and ground black, mix.

3. Put the eggplants on the pepper and simmer with frequent stirring, until soft, for about 25 minutes, and then add the squeezed garlic, salt, pepper

and put the tomatoes, without juice, and simmer under the lid for 5 minutes.

After the time has elapsed, sprinkle with chopped herbs and simmer for another 2 minutes, covered. Turn off the stove and leave for another 10 minutes.

Saute can be rolled up for the winter without using vinegar. It needs to be stewed for 40 minutes in a saucepan or deep saucepan, with tomato. 5-8 minutes before cooking, add herbs and garlic, roll up in sterilized jars.

Vegetable stew with cauliflower and zucchini

We need:

• 500 g cauliflower
• 500 g young zucchini
• 350 g sweet bell pepper
• 150 g onions
• 300 g tomato
• 150 g carrots
• salt, pepper to taste
• vegetable oil
• greens to taste

Preparation:

1.Disassemble the cauliflower into inflorescences.

2. Peel the zucchini and tomatoes and grind them into small cubes.

3. Cut the bell pepper into strips.

4. Rub the carrots on a medium grater. Finely chop the greens.

5. First fry the onions and carrots, then add the rest of the vegetables, salt and pepper, stir and simmer for 10 minutes, in their own juice, under the lid. After filling with tomatoes, check for salt and continue to simmer until tender.

6. Serve with herbs.

Eggplant in sour cream - pseudo mushrooms

Very tasty, easy and simple to prepare. They can be eaten not only hot, but also cold.

We need:

• 4-5 eggplant
• 2 onions
• 3-4 cloves of garlic
• 5 tbsp sour cream with a slide
• vegetable oil
• parsley and dill

Preparation:

1. Cut the eggplants into quarters and fry in vegetable oil.

2. Onions are cut into small cubes and fried with eggplants for 7 minutes.

3. Chopped garlic, add to the eggplants and simmer for another 3 minutes, then cover and simmer over medium heat, stirring occasionally, simmer for another 20 minutes.

4. When the eggplants are ready, add sour cream, salt, pepper and mix well, simmer again so that the sour cream boils.

The whole preparation takes about 30 minutes.

Video recipe: Vegetable stew recipe

Cook with joy for health! Bon Appetit!