The vegetable stew is stewed, depending on the vegetables included in the stew, from 40 minutes to 1 hour.

Summer vegetable stew

Products
Potatoes - 6 pieces
Zucchini - 2 medium
Eggplant - 2 medium
Bulgarian pepper multicolored - 3 pieces
Tomatoes - 1 large
Carrots - 1 large
Onions - 2 heads
Flour - a tablespoon
Black pepper and salt to taste
Parsley and dill - 20 grams
Vegetable oil - 3 tablespoons
Sugar - a teaspoon

How to stew summer vegetable stew
1. Peel and dice eggplants and potatoes.
2. Preheat a frying pan, pour in vegetable oil.
3. Put the potatoes and eggplants, fry for 10 minutes.
4. Preheat the second frying pan, reheat, add oil.
5. Peel the courgettes, cut into cubes 1.5 centimeters side.
6. Put the zucchini in a skillet, sprinkle with flour, fry for 5 minutes, stirring occasionally.
7. Peel the onion and cut into half rings, add to the courgettes.
8. Peel and cut the carrots into rings, add to the onion and zucchini, fry for 5 minutes.
9. Add eggplant and zucchini.
10. Wash, remove seeds and stalks, and chop the bell pepper.
11. Scald the tomato, peel, cut into cubes and add to the stew.
12. Add black pepper and salt, sugar.
13. Chop the herbs.
14. Simmer the stew, covered, for 15 minutes, serve, sprinkle with herbs.

Winter vegetable stew

Products
Potatoes - 5 pieces
White cabbage - 300 grams
Bulgarian pepper - 1 large
Carrots - 2 pieces
Onions - 1 large onion
Tomato paste - 2 tablespoons
Garlic - 4 cloves
Vegetable oil - 4 tablespoons
Dried dill - 2 teaspoons
Water - half a glass
Salt and pepper to taste

How to stew a winter vegetable stew
1. Place a skillet over medium heat.
2. While the pan is heating, peel the onion and chop finely.
3. Pour oil into a preheated skillet and put onions.
4. While the onions are fried, peel and chop the carrots and garlic; put to the onion.
5. Fry for 5 minutes, peel and chop the potatoes at this time; fry for 7 minutes, pour in half a glass of water and wait for it to boil.
6. Add bell pepper, simmer for another 10 minutes, covered.
7. Add tomato paste, dried dill, season with salt and pepper, mix well.
8. Simmer the stew for another 5-7 minutes until the vegetables are fully cooked.

Spring frozen vegetable stew

Products
Frozen Brussels sprouts (preferably small) - 400 grams
Frozen pumpkin - 150 grams
Corn in a can - 200 grams
Frozen peas - 200 grams
Bulgarian pepper - 1 piece
Carrots - 1 large
Onions - 1 head
Vegetable oil - 50 milliliters
Dill and parsley to taste

How to stew vegetable stew in spring
1. Defrost Brussels sprouts and cut each head of cabbage in half. 2. Defrost the pumpkin. 3. Peel the carrots and cut into half rings. 4. Peel and chop the onion, peel the bell pepper from seeds and stalks, and chop finely. 5. Put the Brussels sprouts in a saucepan, add a little water, salt and cook for 7 minutes after boiling; then drain the water.
6. Heat a frying pan, add oil, put onions, after 5 minutes of frying carrots and corn juice, then at the same intervals - green peas, bell peppers, corn and Brussels sprouts.
7. Salt and season the stew, simmer for 10-12 minutes until the Brussels sprouts are fully cooked.

Fusofacts

Vegetable stew and seasons
As a rule, stew is made from seasonal vegetables. For example, in winter and spring - from potatoes, onions, carrots, cabbage, with the addition of tomato paste and a small amount of bell pepper for a summer flavor. In summer, you can add zucchini, eggplant, peppers, cauliflower, broccoli, Brussels sprouts, tomatoes to a vegetable stew - all those vegetables that become more affordable for purchase with the onset of summer. In winter, you can add dried or frozen greens to the stew, in summer you can pour the most useful fresh herbs directly into the plates with the stew. In autumn, pumpkin, celery, bell peppers, eggplants are added to the stew.

The sequence of adding vegetables to stew
1. First, fry is prepared - onions and carrots.
2. After the onions and carrots become ruddy, put the potatoes.
3. After 5 minutes of stewing the potatoes, add cabbage (and white cabbage, and broccoli, and cauliflower) and pumpkin. Both kale and squash can be young or very tough, so make sure they are half cooked before adding the following vegetables.
4. After 20 minutes of stewing the stew, add zucchini, eggplant, bell pepper, celery - they are the least cooked.

The flavor and nutritional value of vegetable stew
Vegetable stew can be stewed in meat broth, add a little sour cream at the end of stewing. The addition of lemon juice at the beginning of stewing will add piquancy to the vegetable stew.
The addition of green peas, pickled carrots and / or canned corn will add additional piquancy to the ragout taste. The addition of mushrooms will add satiety and completeness to the dish.

Vegetable stew for a child
To prepare a vegetable stew, a child must stew the dish until all vegetables are fully cooked, it is advisable not to add tomato paste because of the possible content of vinegar in it. After stewing, depending on the preferences of the child, the stew can be chopped with a blender and slightly diluted with warm broth.

Vegetable stew for freezing
For freezing, use only vegetables that are difficult to find in the store. For example, there is no point in freezing onions and carrots. they are inexpensive in stores all year round. To freeze vegetables, peel, chop into cubes and put in plastic bags. Then put it in the freezer for storage.

In summer, we have at our disposal a huge sea of ​​different, undoubtedly delicious fruits and vegetables! This fact alone is worth loving summer!

I can’t pass by the multi-colored vegetable and fruit specimens! I would like to try everything and cook something tasty and healthy! It is easier to deal with fruits - it is advisable to eat them fresh, absorbing vitamins and amazing taste from them.

This year we had a record fruit harvest! Pleased at first with strawberries, then cherries, red currants, cherries! Later came the turn of black currants, gooseberries, white apples. Especially pleased with the apricots! Their harvest was special! We ate our fill and preserve jam for the winter!

Many vegetables can also be eaten raw, which we are happy to do, collecting green cucumbers, red-cheeked tomatoes, green bell peppers, young green peas, cabbage, greens from the garden beds in the country.

But what to do with vegetables that are healthy, but you can't eat them raw ?! That's right, cook delicious dishes from them! Previously, I offered a small selection of delicious and delicious recipes.

In the summer, I most often cook stews only from vegetables, because in the heat I do not want fatty meat foods. But, if you add pieces of fried chicken fillet, pre-stewed pork ribs or just stew (pork, beef) to the vegetable stew, the recipe for which I suggest, add pieces of fried chicken fillet, or just stew (pork, beef), believe me, its taste will not deteriorate!

Required ingredients for cooking vegetable stew:

2-3 medium zucchini
2-3 eggplants
2 carrots
3 large tomatoes
Green onions, parsley, dill
2-3 onions
5-6 large tubers of young potatoes
Small cauliflower.
Seasoning, salt, pepper to taste

I am a supporter of natural vegetables, without frying, therefore, when preparing stews, I do not fry the vegetables first. Naturally, I clean them, wash them, cut them, but this is where the preparatory process ends.

Vegetable stew recipe.

Preliminary preparation of vegetables.

For clarity, we will use photo 1. The numbers indicate the main ingredients used. In accordance with this numbering, I will tell you in order.

Step 1-2. We clean zucchini, eggplants, peeling them off. We cut them into pieces or half rings (as you wish). I do not pre-soak eggplants in water, because I like their slightly bitter taste. But you can, after cutting the eggplants, hold them for 5-10 minutes in cold, highly salted water.

Step 3. Peel the carrots, rub on a medium grater, or cut into half rings or strips.

Step 4. Remove the skin from the tomato, after pouring boiling water over them (or dipping them into boiling water for 1-2 minutes) and immediately cooling them in running cold water. Cut into cubes.

Step 5-6. Chop green and onions.

Step 7. We prepare young potatoes, peel them, wash them thoroughly. Cut into slices.

Step 8. Divide the cauliflower into inflorescences.

The procedure for cooking vegetable stew.

It's that simple!

• At the bottom of a large saucepan, lay in layers: potatoes, zucchini, eggplants, cauliflower, pour grated carrots, on top - onions and the structure ends with tomatoes.
• Now the entire "flaky" structure is filled with boiling water so that the layers with potatoes, zucchini and eggplants are covered with approximately water. If there are a lot of vegetables and they are heaped over the pan, do not worry. Pour in as much water as will fit, then add if necessary. During cooking, the vegetables will boil and “settle”.
• After boiling, cook the stew for 10-15 minutes. Add water (if you want to get two dishes in one: first and second, like mine), spices, salt. We cover the pan with a lid. Cook over low heat until cooked for about 5-10 minutes.
• A couple of minutes before cooking, add green onions and a little butter or sunflower oil for taste. Greens - dill, parsley, cilantro, mint (of your choice) add directly to the plate.

Here's a dish I got! It's a pity, you can't convey the taste and aroma! But take my word for it: it turned out very tasty !!!

2 recipes

This simple, tasty and practical dish has so many names. We have this vegetable stew, in France it is called ratatouille, in Spanish cuisine - pisto, and in Italian - caponata, etc. But, despite the different names and small variations in the recipe, they have one thing in common - this is a dish of stewed vegetables, which can be prepared with or without the addition of sauce.

The main secret of a delicious stew is that all vegetables are roasted separately. But there is not always time for this, and in this case, vegetables take much more oil, which in many cases is simply not acceptable. Of course, you can cut and stew all the vegetables at the same time, but the taste is much poorer. I present my recipe for vegetable stew, practical, tasty and without excess fat.

Ingredients:

(4-6 servings)

• 1 kg. potatoes
• 1 large onion
• 2 carrots
• 1 salad pepper
• 1 vegetable marrow
• 2 ripe tomatoes
• ground black pepper
• vegetable oil
• greens

• So, simmer finely chopped onion over low heat in a small amount of vegetable oil. Onions can be cut into rings, or you can cut into squares, that's a matter of taste and preference.

• When the onion becomes soft and transparent, add finely chopped or coarsely grated carrots to it. For a vegetable stew with potatoes, I like the second option better. Simmer the carrots until half cooked.

• Then add chopped salad peppers, which we also fry a little with vegetables. Canned peppers can be used in place of fresh salad peppers.

• We clean and cut the potatoes.

• Then you can do it in two ways. Potatoes can be fried until half cooked separately, then the vegetable stew is obtained with whole potatoes, and not with boiled ones.

• But I prefer it when the potatoes are boiled, and the soup is thick. In this case, simmer the potatoes with vegetables without pre-frying.
• To make the potatoes bloom better, we use a "special" cut. To do this, we take a potato in one hand, with the other, using a sharp knife, make a deep incision, but not completely, and then break off a piece. This produces a characteristic "clack". It is in the places of "breaks" that the potatoes "bloom", giving the vegetable stew a special tenderness. You can see how to make a special incision.
• We combine stewed vegetables and potatoes (fried or with a special cut).
• Place the zucchini cut into cubes. It is clear that the younger the zucchini will be and the softer the rind, the better. In the case of a dense rind, cut it off without regret. Fry lightly.
• The last to add the tomatoes shabby on a coarse grater. You can replace them with tomato sauce, tomato paste is not desirable. Add a little water so that it slightly covers the potatoes. Salt.
• We simmer all vegetables under the lid for 20-25 minutes. Stir in the stew from time to time. A couple of minutes before the end, put finely chopped herbs, spices, you can also add a couple of cloves of chopped garlic.
• Turn off the fire. Be sure to give at least half an hour for our stew with potatoes to infuse a little.

Vegetable stew with potatoes and cabbage

Here's another recipe for a vegetable stew with potatoes. This stew takes just 30 minutes to cook! Those who have a shortage of time will appreciate this dish - fast, tasty and beautiful!

Date of publication: 28.09.2017

Vegetable stew in summer, in any form, both cold and hot, well, very good. Stews are prepared with zucchini, potatoes and eggplants. And any other vegetables. And although it is vegetable, it is cooked even with meat.

Most vegetables are fried in a pan, but you can cook both in the oven and in a slow cooker. I wrote an article for a long time, in which three interesting recipes are called: Ratatouille - vegetable stew. Be sure to see it, it is really beautiful, original and interesting.

Homemade vegetable stew recipes with zucchini, eggplant, potatoes

Let's take a look at several recipes, with different ingredients and cooked in different ways.

1. Recipe for a delicious aromatic vegetable stew

Ingredients:

• Eggplant - 5 pcs.
• Sweet peppers - 4-5 pcs.
• Onions - 3-4 heads
• Potatoes - 600 g.
• Medium tomatoes - 3 pcs.
• Tomato paste - 1 tbsp l. (or 1 cup grated tomato)
• Garlic - 5 cloves
• Salt, pepper to taste
• Sugar - 2 tsp
• Bunch of purple basil
• Bunch of cilantro
• Vegetable oil

Preparation:

1. Wash eggplants and cut off the ends on both sides, cut into large pieces. We put it in a deep cup. Pour in a teaspoon of salt, mix and leave for 15-20 minutes so that they give juice and the bitterness goes away. After that, rinse well, squeeze and dry with paper towels.

2. Cut the potatoes coarsely.

Try to cut vegetables to the same size. Especially for salads, stews. It is both beautiful and convenient to eat.

3. Chop the onion coarsely. Wash greens, dry and grind.

4. Wash sweet peppers, dry them, cut out the core and chop coarsely. If possible, use sweet peppers of different colors, red, yellow, green. Then you will have a beautiful stew.

5. In tomatoes, make a cross-shaped cut on the side opposite from the stalk. We put them in boiling water for 2-3 minutes, after that you can take them out and put them in cold water, so that you can work with them further without scalding, or just let them cool down a little. Now remove the skin freely and chop it into large pieces.

6. Peel and crush the garlic with a garlic.

We start to fry vegetables

7. Pour vegetable oil into the pan so that it covers the bottom. We heat well and put the potatoes in the pan. Fry almost until tender over high heat.

8. Remove the potatoes from the pan with a slotted spoon and put them in a colander to drain the excess fat.

9. We send eggplants into the same oil. If you have poured little oil for the first time, add, but be sure to let it warm up. After 5-7 minutes add the chopped onion. We mix everything.

When you put something in a skillet, especially a hot one, remember to stir immediately.

10. When the onion becomes transparent, add the bell pepper. Mix everything again. Hot peppers can be added at the same time if you like. We didn't add.

11. Let it warm up for a couple of minutes and return the potatoes to the pan. Add half the garlic, black ground pepper, you can also add red. We put tomato paste or ground tomatoes, or tomato juice. Fresh tomato slices, sugar.

12. Pour in half of the greens.

13. Set the fire to maximum. Mix everything gently. Don't make porridge with vegetables. Close with a lid and leave for 5 minutes. Then add the remaining garlic and herbs, smooth them over the surface of the vegetables and lightly press down on it with a spoon.

We do not add water at all. All vegetables are stewed in their own juice.

14. Put the lid back on for a few more minutes.

15. Then turn off the heat and let it brew for another 30 minutes to two hours. Who has the patience for how long.

16. Our vegetable stew is ready.

Serve hot or warm, after sprinkling with fresh herbs.

Look at this beauty. It is a pity to eat, I want to look, but such an aroma comes from him that it is impossible to endure.

Bon Appetit!

2. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

• Zucchini - 2 - 3 pcs.
• Carrots - 1 pc. (large)
• Onions - 1 head
• Tomato - 1 pc.
• Salt, pepper, curry
• Garlic - 1 tooth
• Green onions, parsley.
• Vegetable oil for frying

Preparation:

1. All products are washed, dried, cleaned, if necessary.

2. We have young zucchini, we cut them into large slices, without peeling the skin, about 0.5-0.8 cm thick. You can cut a little thicker or a little thinner, just this will make the cooking time either increase or decrease. Well, too thick can be tough.

3. Slightly add some salt to the zucchini, stir and leave to stand while doing other vegetables.

4. Cut the carrots into large strips. Cut the onion into thin half rings.

5. Put the pan on the maximum heat, pour in vegetable oil and heat it up. Put the zucchini in a skillet and fry on both sides until the zucchini begins to brown on each side.

6. When the zucchini is fried, add the onion and fry until the onion is transparent. Put carrots with onions and zucchini. When the vegetables are a little fried, salt and sprinkle with a little curry. If you don't like curry, you can skip it.

7. We send tomatoes cut into small slices into the pan. Sprinkle with your favorite spices, we have basil, Provencal herbs, a mixture of peppers and I always add hot peppers, but this is optional.

8. Close the lid and leave everything to stew for 5-7 minutes.

If you like, you can add a little cream or sour cream at this moment.

9. We send all the chopped greens to the finished salad. We have green onions, parsley, and green garlic feathers here. If there are no garlic feathers, add one or two cloves of common garlic squeezed through the garlic bowl.

10. Mix well and our delicious vegetable stew is ready in principle.

Do not stew vegetables. They should be a little cheese, not porridge.

We lay out on plates, decorate with a sprig of herbs and serve.

Bon Appetit!

3. Recipe for vegetable stew with zucchini, eggplant and potatoes with a photo

Ingredients:

• Sweet peppers - 3 pcs.
• Eggplant - 3 pcs.
• Tomatoes - 3 pcs.
• Bow - 2 heads
• Garlic - 3 cloves
• Zucchini - 1 pc.
• Salt pepper

Preparation:

1. Cut the washed eggplants into large cubes, sprinkle with salt, stir and leave to give juice and glass of bitterness with it.

2. Cut the potatoes into large cubes. We will cook potatoes separately. Pour some water into a saucepan, salt, put potatoes and cook until almost cooked.

3. Cut the onion into thin half rings. Pour a little vegetable oil into the pan, heat it up, fry the onion until soft, and then add the bell peppers, chopped into large pieces.

Summer is a time that pleases us with an abundance of healthy, tasty and fresh vegetables. Vegetable stew is probably the most common and delicious dish prepared in summer. Any housewife can find the perfect stew recipe that will win the hearts of all households, and, with a little ingenuity, will certainly acquire a signature dish.

Vegetable dishes are very popular; they are prepared in the cuisines of all nations. In France, the stew is called ratatouille, and in Greece it is called Briam. But, no matter how the dish is called, it is always based on finely chopped vegetables.

Depending on the products from which the dish is prepared, stews can be vegetarian, meat, seafood, beans, eggs or mushrooms. Stew is prepared in three ways - you can make it in a slow cooker, stew it on the stove, or bake it in the oven.

If you want to delight your family with a delicious, nutritious meal, just pick the foods your family loves and start cooking.

Whichever cooking method you choose, do not forget to follow the basic simple rules that will help you prepare the perfect meal.

1. For an aesthetically pleasing appearance, the stew needs to be sliced ​​all the same - ideally finely sliced.
2. The most ideal option is when each ingredient is stewed separately, because all products have their own time to readiness. If you can't stew each vegetable separately, then add them to the dish in the order provided by the recipe. Then the taste of each component will be fully revealed.
3. If the stew is cooked with the addition of eggplant, do not be too lazy to cut it into rings, rub with salt and leave for half an hour to remove the bitter aftertaste. Then rinse thoroughly, dry, cut into squares.
4. Some recipes involve the use of a special sauce that makes the dish more original. But if you want to cook the most healthy, low-calorie dish, you should stop using sauces.
5. The most basic key to the perfect meal is your own imagination. Do not be afraid to experiment, choose the ideal proportions of vegetables, relying on your taste.

How to cook vegetable stew in a slow cooker

Most women prefer food from a multicooker - this wonderful device makes cooking much easier without requiring constant attention. A slow cooker frees a woman from the need to constantly look after food; food does not burn, does not dry out, does not turn into gruel. Such cooking recipes will be within the power of even novice cooks.

Vegetable stew with meat

Ingredients:

• pork - 450 gr;
• carrots - 70 gr;
• potatoes - 450 gr;
• onions - 70 gr;
• avocado - 3 pcs.;
• tomato paste - 4 tbsp. l .;
• garlic - 3 teeth;
• salt, pepper - to taste;
• olive oil - 100 ml.

How to cook:

1. Chop the pulp into squares, and then fry a little in a pan. You do not need to add oil, let the pork roast in its juices.
2. Chop carrots and onions, fry them for a couple of minutes. We spread tomato paste, garlic cloves, add meat, pour in a little water. Simmer for a few minutes.
3. Put the potatoes and avocado, cut into small slices, into the pan. Season with salt, pepper or any other spices, mix everything well. Fill the vegetables with water, but a little, about one measuring cup.
4. We select the "extinguishing" mode. Cooking time varies slightly in different multicooker, but on average it ranges from thirty to forty minutes.

Sour cream, natural yogurt will add a more delicate taste to the dish. Garlic buns or tortillas work well with the meal.

Vegetable stew with chicken

Stew with the addition of chicken will take pride of place in the children's menu, and it will also be appreciated by those who are on a diet or have a healthy diet. This dish is very healthy and low in calories.

Ingredients:

• chicken fillet - 400 gr;
• eggplant - 400 gr;
• carrots - 85 gr;
• onions - 155 gr;
• cherry tomatoes - 8 pcs.;
• salt, pepper - to taste;
• olive oil - 85 ml;
• favorite seasonings.

How to cook:

1. We wash the fillet under water, cut into pieces. Fry it in a pan, season with your favorite spices, pepper and salt. Watch out for the fillet - it shouldn't get too dry.
2. Chop vegetables into large squares, remove the skin from the tomatoes. Pour in oil, put vegetables in layers. We simmer for ten minutes. The lid of the multicooker must be closed.
3. Open the lid, add salt, mix the vegetables well, simmer them open for another fifteen minutes.
4. Put the meat in a saucepan, pour a little water. The dish will be ready in twenty minutes.

Parsley, dill, or other herbs will add a subtle flavor to the finished dish.

How to cook vegetable stew in the oven

To pamper the stronger sex, you can add meat to the dish. We will use veal in this recipe. The food turns out to be hearty, rich and very tasty.

Ingredients:

• veal - 500 gr;
• zucchini - 1 pc.;
• potatoes - 500 gr;
• carrots - 2 pcs.;
• bitter onions - 3 pcs.;
• tomatoes - 1 pc.;
• paprika powder - 20 gr;
• boiling water - 250 ml;
• salt - 30 gr;
• vegetable oil - 40 gr.

How to cook:

1. The veal must be rinsed under water, cut into pieces with a sharp knife.
2. Pour in a frying pan, fry the meat over medium heat. The veal should have a brownish crust.
3. Reduce heat, add selected spices to the meat. Stir the meat well and fry it a little more until a pleasant aroma appears.
4. Peel the zucchini, carrots, potatoes and onions and cut into small pieces. Add vegetables to the skillet, season with salt, and fry for three minutes over medium heat.
5. Rub the tomato so that you get tomato juice. Pour it into a skillet.
6. Do not close the lid while frying - they will let the juice out and lose their attractive appearance.
7. A regular ceramic saucepan is fine for baking. Put meat and vegetables in it, pour boiling water into it. Rinse the greens, cut and sprinkle the dish generously with it.
8. Place the container in a preheated 220 ° C oven and wait for the contents to boil. Then lower the temperature to 180 ° C and cook the stew for about 15 minutes. Magic smells in the kitchen will signal that the dish is cooked.

Sprinkle the dish with fresh herbs, add sour cream, mayonnaise, any sauce.

Simple vegetable stew recipes

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and tastes great. Such food is very useful, contains many vitamins, the body easily assimilates it. It is well suited as a side dish for any meat.

Ingredients:

• onions, zucchini, potatoes, eggplants, carrots - 2 pcs.;
• cauliflower - 1 pc .;
• chicken broth - 150 gr;
• olive oil - 2 tablespoons l .;
• garlic - 4 cloves.

How to cook:

1. Carrots, onions, potatoes, set in squares, fry in oil;
2. Cook cabbage and beans.
3. Put vegetables in the pan, add broth, simmer for 10 minutes. You do not need to put cabbage, it is added later.
4. Add zucchini, cut into small squares, simmer for another 10 minutes.
5. Put cabbage, garlic, bay leaf and spices at the very end of stewing.
6. Sprinkle generously with herbs before serving.

Vegetable stew with minced meat

Ingredients:

• onions - 310 gr;
• garlic - 3 cloves;
• sweet pepper - 120 gr;
• minced meat - 530 gr;
• tomatoes in their own juice - 950 ml;
• tomato paste - 35 gr;
• beans - 450 gr;
• paprika - 1 tsp.

How to cook:

1. Put onions, bell peppers, garlic in a preheated pan, simmer for four minutes, add minced meat, fry a little so that it becomes rosy.
2. We heat the oven to 155 ° C.
3. We put vegetables in a brazier, add tomatoes, tomato paste, beans.
4. Season with paprika and add salt.
5. Stew the stew for about 45 minutes.

To add originality and tenderness to the dish, you can sprinkle it with grated cheese at the end of stewing. Buckwheat, pasta or rice will be an excellent side dish for a dish.

Vegetable stew with potatoes

Ingredients:

• potatoes - 950 gr;
• zucchini - 450 gr;
• tomatoes - 450 gr;
• onions - 100 gr;
• carrots - 150 gr;
• pepper - 150 gr;
• oil - 100 ml;
• garlic - 4 cloves;
• pepper and salt to taste;
• fresh herbs.

How to cook:

1. Cut onions, carrots into strips, fry in a pan, you can use a saucepan, as long as it has a thick bottom.
2. Cut potatoes, bell peppers, zucchini into small cubes, add to sautéed vegetables.
3. We simmer under a closed lid for about fifteen minutes. The fire should be medium.
4. Then add the tomatoes, chopped into cubes, salt and pepper. We cook for another ten minutes.
5. Throw in the garlic, leave the dish for fifteen minutes - this will enhance its taste and aroma.

Sprigs of greens, sour cream or natural yogurt will be a great addition to an appetizing meal.

How to prepare a vegetable stew for the winter

In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care of preserving your favorite vegetables for the winter from the summer. Canned stew will be a delicious addition to meat, fish, and will delight vegetarians.

Vinegar-free harvesting recipe

Ingredients:

• onions, carrots, zucchini, tomatoes, bell peppers - 500 grams;
• vegetable oil - 250 milliliters;
• salt - 1.5 tablespoons;
• sugar - 5 tablespoons;
• bay leaf - 4-5 leaves.

How to cook:

1. We clean carrots and onions, rinse tomatoes and zucchini.
2. We pass the vegetables through a meat grinder, and then put them in a frying pan. Prepare deep dishes for easy cooking.
3. We peel and wash the peppers, cut them into small cubes and add to the vegetables.
4. Add salt, vegetable oil, sugar, throw in the bay leaf. Mix everything well, put on fire.
5. Reduce the heat as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring occasionally.
6. Rinse the jars thoroughly, sterilize them. You can use cans of any size, but it is best to take liter ones so that the remains of the stew do not disappear after opening the can.
7. Fill the jars with the cooked stew, and then pasteurize them at about 90 ° C. This procedure will keep your preservation as long as possible.
8. Tighten the jars with lids carefully, turn them over, wrap them well with warm clothes, for example, a blanket. When the blanks are cool, place them in the cellar.

Vinegar blank recipe

Those who are sour and more savory can add vinegar to the dish.

Ingredients:

• medium zucchini - 3 pcs.;
• tomatoes and bell peppers - 4 pcs.;
• onions - 2 pcs.;
• water - 1.5 liters;
• salt - 2 tbsp. spoons;
• sugar - 5 tbsp. spoons;
• vegetable oil - 200 ml;
• vinegar 9% - 40 ml;
• black pepper - 7 peas;
• bay leaf - 2-4 pcs.

How to cook:

1. Wash zucchini well, cut into cubes. If there are lesions on the skin, they must be removed.
2. Cut the washed tomatoes and bell peppers into thin slices.
3. Cut the onion into small cubes.
4. Put the chopped vegetables in a saucepan, salt and add sugar, then pour in the sunflower oil.
5. You need to cook vegetable stew over low heat for about half an hour. Stir the composition periodically so that it does not burn. At the end of cooking, all ingredients should be very soft. The vinegar should be added to the stew when the dish is almost done.
6. We rinse and sterilize the roll-up jars, put the stew in them while it is hot. Then we dip the cans in boiling water and quickly roll up. Then we turn over the cans and wrap them up, after a couple of days we transfer them to the basement.

Your family will thank you for the opportunity to enjoy a delicious vegetable stew in winter. It can be used as a snack or simply spread over bread.

Using such simple cooking recipes, you can delight your family with delicious, healthy and varied food. Experiment, add what you like, then you are guaranteed to create a new culinary masterpiece.