Stew vegetable stew, depending on the vegetables included in the stew - from 40 minutes to 1 hour.

Summer vegetable stew

Products
Potato - 6 pieces
Zucchini - 2 medium
Eggplant - 2 medium
Bulgarian pepper multi-colored - 3 pieces
Tomatoes - 1 large
Carrot - 1 large
Onion - 2 heads
Flour - tablespoon
Black pepper and salt - to taste
Parsley and dill - 20 grams
Vegetable oil - 3 tablespoons
Sugar - teaspoon

How to stew summer vegetable stew
1. Peel the eggplant and potatoes, cut into cubes.
2. Heat up the pan, pour vegetable oil.
3. Put potatoes and eggplant, fry for 10 minutes.
4. Heat up the second frying pan, heat it up, pour in the oil.
5. Peel the zucchini, cut into cubes with a side of 1.5 centimeters.
6. Put the zucchini in a pan, sprinkle with flour, fry for 5 minutes, stirring occasionally.
7. Peel and cut the onion into half rings, add to the zucchini.
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 stalk, 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 greens.
14. Stew the stew under the lid for 15 minutes, serve sprinkled with herbs.

Winter vegetable stew

Products
Potato - 5 pieces
White cabbage - 300 grams
Bulgarian pepper - 1 large
Carrots - 2 pieces
Onion - 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 winter vegetable stew
1. Put the pan on medium heat.
2. While the pan is heating, peel the onion and chop finely.
3. Pour oil into a heated frying pan and put onions.
4. While the onions are fried, peel and chop the carrots and garlic; put on the bow.
5. Fry for 5 minutes, at this time peel and chop the potatoes; 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 under the lid.
7. Add tomato paste, dried dill, salt and pepper, mix well.
8. Stew the stew for another 5-7 minutes until the vegetables are fully cooked.

Spring stew of frozen vegetables

Products
Brussels sprouts frozen (preferably small) - 400 grams
Frozen pumpkin - 150 grams
Corn in a jar - 200 grams
Frozen peas - 200 grams
Bulgarian pepper - 1 piece
Carrot - 1 large
Onion - 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 in half. 2. Defrost pumpkin. 3. Peel the carrots and cut into half rings. 4. Peel and chop the onion, peel the bell pepper from seeds and stalk, and chop finely. 5. Put Brussels sprouts in a saucepan, pour a small amount of water, salt and cook for 7 minutes after boiling; then drain the water.
6. Heat up a frying pan, pour 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.

Fkusnofakty

Vegetable stew and seasons
As a rule, stew is cooked 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 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, pour directly into the plates with stew - the most useful - fresh. In autumn, pumpkin, celery, bell pepper, eggplant are added to the stew.

Sequence of adding vegetables to stew
1. First, frying is prepared - onions and carrots.
2. After the onions and carrots become rosy, potatoes are placed.
3. After 5 minutes of stewing potatoes, cabbage (and white cabbage, broccoli, and cauliflower) and pumpkin are added. Both cabbage and squash can be young or very hard, so make sure they are half done before adding the next vegetables.
4. After 20 minutes of stewing, zucchini, eggplant, bell pepper, celery are added to the stew - they are least cooked.

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

Vegetable stew for a child
To prepare vegetable stew, the child needs to 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 those vegetables that become difficult to find in the store. For example, there is no point in freezing onions and carrots, because. they are inexpensive in stores all year round. To freeze vegetables, peel, cut into cubes and put in plastic bags. Then store in the freezer.

There is hardly a person who does not know about stew. After all, the dish is so common that it is found in almost every national cuisine.

The dish is prepared not only from meat, but also mushrooms, vegetables and fish. You can add any ingredient “lying around” in the refrigerator to its composition, and in any case, the stew will turn out delicious.

Recipe Ingredients:

• pepper - 5 pcs;
• onions - 2 pcs;
• eggplant and tomatoes - 3 pcs each;
• zucchini;
• a pinch of sugar;
• oil for frying;
• salt to taste.

Cooking time: 1 hour.

Calorie content: 25 kcal.

Technological process:

How to cook vegetable stew with eggplant

According to the history of cooking, the stew was patented in France. And the most common type of dish is "Ratatouille". The dish can be served both on its own and as a side dish for cold meats or stews.

Recipe Ingredients:

• medium-sized eggplant - 2 pcs;
• salt to taste;
• medium-sized zucchini - 2 pcs;
• bulbs - 2 pcs;
• peeled garlic - 3 cloves;
• ripe tomatoes - 3 pcs;
• sweet pepper of different colors - 3 pcs;
• olive oil - 6 tbsp. l;
• dried spices (rosemary and thyme) - 1 tsp each;
• ground black pepper - 1/8 tsp.

Cooking time: 1 hour.

Calories: 51 kcal.

Technological process:

How to cook vegetable stew with meat

The dish belongs to French cuisine and is best known as Breton stew.

Recipe Ingredients:

• bacon - 250 g;
• fresh lamb pulp - 500 g;
• bulbs - 5 pcs;
• tomatoes - 5 pcs;
• salt to taste;
• garlic - 2 cloves;
• ground black pepper;
• savory sprigs - 2 pcs;
• celery - 1 bunch;
• parsley - 1 bunch;
• fresh green beans - 300 g;
• milk sausages - 6 pcs.

Cooking time: 1 hour 20 minutes.

Calories: 148 kcal.

Technological process:

How to cook a delicious vegetable stew with zucchini and minced meat

Interestingly, with the addition of one ingredient, the dish will sparkle with new colors and become much more satisfying. The uniqueness of the dish is that if you are a vegetarian, then minced meat can be replaced with fish fillet and the taste will not suffer from this.

Recipe Ingredients:

• zucchini - 300 g;
• zucchini - 400 g;
• bulb;
• bell pepper;
• carrots - 2 pcs;
• garlic - 3 cloves;
• frying oil - 50 ml;
• sour cream - 35 g;
• any minced meat - 300 g;
• several branches of greenery;
• if desired, add the seasoning "Hmeli-suneli";
• ground black pepper pinch;
• salt to taste.

Cooking time: up to 1 hour.

Calories: 99 kcal.

Technological process:

1. If the zucchini is not young, then remove the skin from it and remove the seeds. Cut into cubes;
2. Do the same with zucchini;
3. Grate the carrots, chop the pepper into strips;
4. Grate or scald the tomatoes, remove the skin and finely chop;
5. Heat the oil in a saucepan and fry the onion;
6. Then add carrots, mix and sauté over low heat for 4 minutes;
7. Then put peppers, zucchini, tomatoes and zucchini;
8. In another pan, fry the minced meat;
9. As soon as the minced meat acquires a ruddy hue, combine it with vegetables;
10. Put sour cream;
11. To speed up the extinguishing process, you can pour in 50 ml of water;
12. Simmer for half an hour;
13. 10 minutes before the end, add garlic, and 5 minutes before the end, add greens and seasonings.

How to cook vegetable stew with chicken in a slow cooker

Summer, tasty, bright and healthy recipe for cooking stew with an indispensable kitchen unit. And the best time for cooking is the beginning of autumn, when nature pleases with an abundance of vegetables.

Recipe Ingredients:

• chicken drumsticks - 3 pcs;
• potato tubers - 3 pcs;
• carrots - 2 pcs;
• water - 100 ml;
• champignons - 100 gr;
• zucchini - 2 pcs;
• several branches of greenery for decoration;
• sweet pepper - 1 pc;
• salt to taste;
• mayonnaise - 50 g;
• mustard - 1 tsp

Cooking time: 1 hour 40 minutes.

Calories: 65 kcal.

Cooking technology:

Unusual recipe: Uzbek stew

Uzbek cuisine has always been famous for hearty dishes, and the warm climate allows you to enjoy fruits and vegetables all year round. Having prepared a dish according to this recipe, be sure that you will certainly be asked for supplements.

Recipe Ingredients:

• pork - 0.5 kg;
• hot capsicum - 3 pcs;
• potatoes - 4 pcs;
• bulbs - 4 pcs;
• turnip - 250 g;
• garlic - 4 cloves;
• carrots - 3 pcs;
• salt to taste;
• quince - 2 pcs.

Cooking time: 1.5 hours.

Calories: 100 kcal.

Technological process:

1. Grease the cauldron with cooking oil. Cut half the pork and spread the pieces on the bottom;
2. All other ingredients, including quince, cut into identical cubes;
3. Components must be laid out in layers: starting from hard, and ending with the softest;
4. Salt and season with spices if desired;
5. Stick hot pepper pods between vegetables;
6. Put the cubes of the remaining meat in the last layer;
7. Thus, the cauldron will be completely filled. Pour a little water and simmer for 10 minutes on high heat, the next 20 minutes on medium heat, and the remaining quarter of an hour on low heat;
8. Before serving the dish to the table and stirring in the cauldron, you need to get the pepper pods.

1. If you are preparing a mixed stew, which, in addition to vegetables, contains a meat product, then do not forget to finely chop all the ingredients, fry in different dishes, and only then mix and simmer in one pan. For extremely busy housewives, there is another way: all the components of the recipe can be laid together, but the vegetables must be chopped coarsely, and the meat finely;
2. Despite the simplicity of preparation, many make a typical mistake - they boil the ingredients and, as a result, the stew turns into porridge. To prevent such a mistake, remember a simple scheme: first, lay solid vegetables and meat ingredients, and delicate ingredients such as cabbage, herbs and tomatoes at the very end;
3. When cooking, you can change the style of cutting. However, if you cut the potatoes into cubes, then all other vegetables should be of the appropriate type;
4. Don't forget technology. You are not preparing a sauce or soup, so you can not pour a lot of liquid. For a rich taste, it is desirable to use vegetable or meat broth. In some cases, the French replace them with white wine.

Remember, a real vegetable stew is a dish where all the ingredients differ both in appearance and taste.

And another recipe for vegetable stew is in the next video.

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 that is prepared in the summer. Any housewife will be able to find the perfect stew recipe that will win the hearts of all household members, and also, with a little ingenuity, will surely acquire a signature dish.

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

Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. Ragout is prepared in three ways - it can be made in a slow cooker, stewed on the stove or baked in the oven.

If you want to please your family with a delicious, nutritious meal, just choose the foods that your household loves and start cooking.

Whatever cooking method you choose, remember to follow the basic simple rules that will help you prepare the perfect meal.

1. For an aesthetic appearance of the stew, it is necessary to cut all the components in the same way - ideally, it should be finely chopped.
2. The most ideal option is when each ingredient is stewed separately, because. All products have their own time to readiness. If stewing each vegetable separately does not work, 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 prepared 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. After a good wash, 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 dish 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 slow cooker - this wonderful device greatly simplifies the cooking process 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;
• onion - 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. We chop the pulp into squares, and then fry a little in a pan. There is no need to add oil, let the pork fry in its juices.
2. Cut the carrots and onions, fry them for a couple of minutes. We spread the tomato paste, garlic cloves, add the meat, pour a little water. We simmer for a few minutes.
3. Put the potatoes and avocado into the pan, cut into small slices. Season with salt, pepper or any other spices, mix everything well. Pour vegetables with water, but a little, about one measuring cup.
4. We select the "extinguishing" mode. In different multicookers, the cooking time varies slightly, but on average it ranges from thirty to forty minutes.

Sour cream, natural yogurt will give the dish a more delicate taste. Buns with garlic or tortillas are well suited for food.

Vegetable stew with chicken

Chicken stew will take pride of place in the children's menu, and it will also be appreciated by those who are on a diet or adhere to proper nutrition. This dish is very healthy and low-calorie.

Ingredients:

• chicken fillet - 400 gr;
• eggplant - 400 gr;
• carrot - 85 gr;
• onion - 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, seasoning with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
2. Cut the vegetables into large squares, remove the skin from the tomatoes. Pour the oil, put the vegetables in layers. We simmer for ten minutes. The multicooker lid 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 representatives of the stronger sex, you can add meat to the dish. In this recipe we will use veal. The meal turns out hearty, rich and very tasty.

Ingredients:

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

How to cook:

1. Rinse the veal under water, cut into pieces with a sharp knife.
2. Pour the pan, fry the meat over medium heat. Veal should be covered with a brownish crust.
3. Reduce the heat, add the selected spices to the meat. Mix the meat well and fry it a little more until a pleasant aroma appears.
4. Zucchini, carrots, potatoes and onions peel and cut into small pieces. Add vegetables to the pan, salt, fry for three minutes over medium heat.
5. Grate the tomato to make tomato juice. Pour it into the skillet.
6. Do not close the lid during frying - they will release the juice and lose their attractive appearance.
7. For baking, a regular ceramic pan is quite suitable. Put meat with vegetables in it, fill with boiling water. Rinse the greens, cut and generously sprinkle the dish with it.
8. Place the container in an oven preheated to 220 ° C and wait until the contents boil. Then reduce the temperature to 180 ° C and cook the stew for about 15 minutes. Magical smells in the kitchen will signal that the dish is ready.

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

Easy vegetable stew recipes

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and great in taste. This food is very useful, contains many vitamins, the body easily absorbs it. A good side dish for any meat.

Ingredients:

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

How to cook:

1. Carrots, onions, potatoes mode into squares, fry in oil;
2. We cook cabbage and beans.
3. Put the vegetables in the pan, add the 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. We put cabbage, garlic, bay leaf and spices at the very end of the stew.
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 teaspoon.

How to cook:

1. Put the onion, sweet pepper, garlic on a heated frying pan, simmer for four minutes, add the minced meat, fry a little so that it becomes ruddy.
2. We heat the oven to 155 ° C.
3. We spread the vegetables in the brazier, add the tomatoes, tomato paste, beans.
4. Season with paprika and add salt.
5. Stew the stew for about 45 minutes.

To give the dish originality and tenderness, you can sprinkle it with grated cheese at the end of the stew. Buckwheat, pasta or rice will be a great side dish for the dish.

Vegetable stew with potatoes

Ingredients:

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

How to cook:

1. Cut onions, carrots into strips, fry in a pan, you can use a saucepan, the main thing is that it has a thick bottom.
2. Cut potatoes, sweet peppers, zucchini into small cubes, add to the sautéed vegetables.
3. Simmer with the lid closed for about fifteen minutes. Fire should be medium.
4. After we add the tomatoes, chopped into cubes, salt, pepper. Cooking for another ten minutes.
5. We throw the garlic, insist 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 a delicious dish.

How to prepare 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 also delight vegetarians.

Vinegar free recipe

Ingredients:

• onions, carrots, zucchini, tomatoes, sweet 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 the carrots and onions, wash the tomatoes and zucchini.
2. We skip the vegetables through a meat grinder, and then put them in a pan. For ease of preparation, prepare deep dishes.
3. We clean and wash the pepper, cut it into small cubes and add to the vegetables.
4. Add salt, vegetable oil, sugar, throw a bay leaf. Mix everything well, put on fire.
5. Lower the heat as soon as the stew begins to boil and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
6. Rinse the jars thoroughly, sterilize them. You can use jars of any size, but it is best to take a liter so that the remains of the stew do not disappear after opening the jar.
7. Fill the jars with the finished stew, and then pasteurize them at a temperature of about 90 ° C. This procedure will keep your preservation as long as possible.
8. Carefully screw the jars with lids, turn them over, wrap them well with warm clothes, such as a blanket. When the blanks have cooled, place them in the cellar.

Vinegar preparation recipe

Fans of sour and spicy can add vinegar to the dish.

Ingredients:

• medium zucchini - 3 pcs.;
• tomatoes and sweet 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 damages on the skin, they must be removed.
2. Washed tomatoes and sweet pepper cut into thin slices.
3. We cut the onion into small cubes.
4. We put the chopped vegetables in a saucepan, salt and add sugar, then pour in sunflower oil.
5. Cook vegetable stew on 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. Vinegar should be added to the stew when the dish is almost ready.
6. We wash and sterilize the jars for rolling, put the stew in them while it is hot. After we dip the jars in boiling water and quickly roll them up. After we turn the jars over and wrap them, 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 the winter. It can be used as a snack or simply spread on 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.

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

A few words about stew

Vegetable stew was born after the classic, consisting of meat ingredients. The French dish “to stimulate 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, suggests multi-component. 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 (in summer) and canned (in winter) vegetables. In the warm season, a lot of fresh herbs are put in this dish, and closer to autumn, mushrooms begin to appear in it.

Stew secrets

A delicious vegetable stew is prepared 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 open up.

Each vegetable has its own density, which affects the cooking time. First, “dense” potatoes and carrots are placed in the stew, and only then 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 harmonize well with all vegetables.

The aesthetic side of the issue in the preparation of stews is no less important than the taste. Do you want your finished dish to look beautiful? Cut the vegetables into pieces of the same size and shape.

Vegetable stew can be prepared in two ways:

1. Collect all the vegetables together in a ceramic dish or a thick-walled saucepan and stew them either on the stove or in the oven (the latter option is preferable, as it allows you to get a tastier stew).

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

Delicious recipes for vegetable stew 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 and fifty grams of green peas, salt and black pepper to it. Before serving, sprinkle the dish with finely chopped dill or parsley.

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

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

Cabbage stew

№1. We soak twenty grams of dried mushrooms in warm water, after which we 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. We mix together one tablespoon of wheat flour, browned 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. The resulting mass is cooked for ten minutes, stirring constantly. 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. We put rice mass in them, prepared from lightly fried two or three heads of onions, one hundred and fifty grams of boiled and also slightly fried rice, a few chopped eggs (to taste), fifty grams of grated cheese, salt, black pepper and parsley. We close the rice mass with cabbage leaves. Fill a baking sheet with hot water and place 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 onion and a small carrot. Add four chopped tomatoes to them and simmer for five minutes. Fill 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.

Zucchini 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 onion and two tomatoes, divided into slices, and then combine them with zucchini. Add one hundred and fifty grams of finely chopped cabbage, pour a small amount of water and simmer until the vegetables soften. In an almost ready stew we put one hundred and fifty grams of sour cream, salt and simmer for five to ten minutes.

eggplant stew

On one tablespoon of butter, fry one chopped head of onion, mixed with one clove of chopped garlic. Add to the container three chopped bell peppers, three diced eggplants, 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 stalk of celery and basil for two minutes. Add seven hundred grams of grated tomatoes to them, mix thoroughly and bring to a boil. We put seven hundred grams of diced potatoes, two eggplants and two zucchini 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

Five minutes on low heat in three hundred milliliters of water, cook two hundred and thirty grams of potatoes, one hundred and fifty grams of carrots and one hundred and twenty grams of green beans (potatoes and carrots are best cut into large cubes - five centimeters each). Add 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 for twenty seconds, fry six curry leaves, de-seeded and finely chopped dried chili, one teaspoon of cumin, one teaspoon of coriander and half a teaspoon of turmeric. Mix spices with vegetables. Ragu is ready.

Indian vegetable stew

On 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, after which we put one teaspoon of cumin seeds, a quarter teaspoon of chili pepper powder, the same amount of turmeric and salt (to taste). Mix everything thoroughly. We send one green chili pepper and four pieces of diced boiled beets to the stew. Saute the vegetable mixture for two minutes. Add three chopped carrots to the stew and fry for another five minutes. Pour the vegetables with one glass of coconut milk and bring to a boil. Serve the finished dish with fresh herbs.

Vegetable stew is a versatile dish that will develop your culinary imagination. You can combine any vegetables. The main thing is to remember a few rules.

5 Secrets to Delicious Vegetable Stew

1. It is best to cut the vegetables into equal pieces. So they are fried and stewed more evenly, and the stew itself will look prettier.
2. There are several cooking technologies. All vegetables can be fried or boiled separately, and then combined and bring the stew to readiness. Or first make a fry (usually from onions, carrots and) and add the rest of the ingredients one by one. In the first case, the vegetables will keep their shape better.
3. If you chose the second cooking method, try to lay the vegetables in the correct sequence. Otherwise, the stew can turn into a shapeless mass. Add harder vegetables first, such as potatoes, peppers, or pumpkin. And after a while lay out the soft ingredients: tomatoes, peas or greens.
4. To prevent the vegetables from burning during cooking, you can add a little water or broth to the stew. Especially if the dish does not contain juicy watery vegetables.
5. Due to prolonged heating, the taste and smell of spices may change. Therefore, add them in the middle of cooking or towards the end. Then the dish will turn out more fragrant.

5 vegetable stew recipes

As already mentioned, stew can be prepared from any products that are found in the kitchen. But if you are tired of the usual combinations of vegetables, try these interesting dishes.

russianfood.com

Ingredients

• 300 g Brussels sprouts;
• salt - to taste;
• 150 g;
• 1 carrot;
• 1 leek;
• 250 g canned corn;
• 100 g frozen, fresh or canned green peas;
• ½ red bell pepper;
• 1 teaspoon Italian herbs seasoning;
• several sprigs of dill;
• a few sprigs of parsley.

Cooking

Cut the Brussels sprouts in half, or leave them whole if they are small. Boil the cabbage in boiling salted water for 5-7 minutes and drain in a colander.

Cut the peeled pumpkin and carrot into large cubes, and the onion into rings. Heat oil in a frying pan and fry the onion. Add the pumpkin and carrots, pour in some of the corn liquid and simmer covered over moderate heat for about 10 minutes.

Add the peas and diced peppers to the vegetables and cook for another 7 minutes. Put the cabbage and corn in the pan, add salt, "Italian herbs" and chopped greens. Stir and simmer for another 5 minutes.

jamieoliver.com

Ingredients

• 1 head of cauliflower;
• salt - to taste;
• 800 g potatoes;
• 2 cloves of garlic;
• 1 green chili pepper;
• 1 onion;
• 2 tablespoons of olive oil;
• 2 tablespoons of butter;
• 1 teaspoon turmeric;
• 1 teaspoon ground coriander;
• 1 teaspoon mustard seeds;
• 1 teaspoon ground ginger;
• 1 teaspoon curry seasoning;
• 350 g boiled or canned;
• 250 g spinach.

Cooking

Disassemble the cabbage into inflorescences and dip in boiling salted water for 5 minutes. Then fold into a colander and leave 150 ml of the liquid in which the cabbage was boiled.

Peel potatoes and cut into large pieces. Boil in boiling salted water for 10 minutes and drain in a colander.

Cut the garlic and chili into thin circles, and the onion into half rings. In a frying pan, heat two types of oil over low heat and fry the garlic, chili and onion until soft.

Add turmeric, coriander, mustard, ginger, curry and salt, stir and cook for a couple of minutes. Put the cabbage and potatoes in the pan, pour in the remaining water from the cabbage and simmer for about 10 minutes. Add chickpeas and spinach and cook until greens soften.

jamieoliver.com

Ingredients

• 3 zucchini;
• 3 red or yellow peppers;
• 3 tablespoons of olive oil;
• 2 red onions;
• 4 cloves of garlic;
• ½ bunch of basil;
• a few sprigs of thyme;
• 6 tomatoes;
• 400 g of tomatoes in their own juice;
• 1 tablespoon balsamic vinegar;
• salt - to taste;
• ground black pepper - to taste;
• ½ lemon.

Cooking

Cut the eggplant, zucchini and peppers into large pieces. Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the vegetables, stirring occasionally, for about 5 minutes, until they are golden brown and soft. Put the vegetables in a bowl.

Cut the onion into quarters and the garlic into slices. Pour the remaining oil into the pan and add the onion, garlic, chopped basil stalks, and thyme leaves. Fry, stirring, 10-15 minutes.

Put the eggplant, zucchini and peppers back into the pan. Add coarsely chopped fresh tomatoes, canned tomatoes, salt and pepper. Mix well and cook covered over low heat for 30-35 minutes.

Add whole basil leaves, finely grated lemon zest and, if necessary, salt. Stir and cook for another minute.

eatsmarter.com

Ingredients

• 1 onion;
• 1 red bell pepper;
• 2 celery stalks;
• 2 cloves of garlic;
• 600 g of tomatoes;
• 4 tablespoons of olive oil;
• 300 g of green beans;
• several sprigs of parsley;
• several sprigs of dill;
• ½ teaspoon dried thyme;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Cut the onion into thin half rings, the pepper into thin strips, and the celery into large slices. Mince the garlic.

Dip the tomatoes briefly in boiling water, transfer to ice water and peel. Then cut them into quarters, remove the seeds and cut into thin strips.

Heat the oil in a skillet over medium heat and sauté the onion and garlic. Add peppers, celery and green beans and saute for 2-3 minutes. Pour in some water, cover and simmer for about 10 minutes.

Add tomatoes, chopped herbs, thyme, salt and black pepper. Stir and simmer the vegetables covered for about 15 minutes, stirring occasionally.

bbcgoodfood.com

Ingredients

• 10 tomatoes;
• 8 tablespoons of olive oil;
• 4 cloves of garlic;
• 4 carrots;
• 6 sprigs of thyme;
• 4 dried bay leaves;
• 300 ml;
• 1 kg of frozen green peas;
• 3 bunches of green onions;
• 400 g canned artichokes;
• salt - to taste.

Cooking

Pour boiling water over the tomatoes for a couple of minutes, then drain the liquid and peel the vegetables from the skin. Cut them into quarters, remove the seeds and cut the tomatoes into small cubes.

Heat oil in a frying pan, add chopped garlic and diced carrots and fry for 5 minutes. Add tomatoes, thyme, parsley and wine and cook for 5 more minutes.

Add peas, chopped onion and artichokes to vegetables. Cover and simmer for 8-10 minutes. Remove the bay leaves, season the stew with salt and mix well.