Vegetable stew is a very tasty and easy-to-prepare dish that is perfect for a side dish with meat, fish dishes, or it can be served as a main course with fresh bread and vegetables. For cooking, use a frying pan, slow cooker or clay pots for baking in the oven.

Vegetable stew with zucchini and sour cream in a pan, with the addition of onions, tomatoes, carrots, sweet peppers, garlic, table horseradish, dill and dried basil, turns out to be fragrant with a rich creamy taste. The cooking time for vegetables is different, so to keep the pieces intact and make the stew beautiful, put the chopped vegetables into the pan gradually.

Vegetable stew with zucchini: a step by step recipe

Ingredients for 4 servings:

• Zucchini - 0.5 pieces;
• Tomato - 1 pc.;
• Sweet pepper - 1 pc.;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 3 large wedges;
• Dill - 0.5 bunch;
• Sour cream (20%) - 4 tbsp. l .;
• Table horseradish - 1 tsp;
• Vegetable oil - 4 tbsp. l .;
• Sugar - 2 pinches.
• Dried basil - 4 pinches;
• Ground pepper;
• Salt.

Cooking time: 30 min.

How to cook vegetable stew with zucchini and sour cream in a pan

1. Peel the carrots and onions and cut them into small cubes. For the dish to look beautiful, the vegetables should be cut into nearly equal-sized pieces. Can be diced as per recipe or cut into strips. Put the prepared carrots and onions in oil and fry on high temperature, stirring occasionally, for 5-6 minutes, until they are lightly browned.

2. While the vegetables are being fried, cut out the stalk of the sweet pepper, cut it in half, cut the membrane, remove the seeds and cut into squares. We send to the pan and continue to cook for about 3 minutes. By adding food gradually, the harder texture will take longer to cook and by the end of cooking all vegetables will be soft.

3. After 3 minutes add the diced courgette and fry, stirring for about 5 minutes.

4. Cut the tomatoes like zucchini, finely peeled garlic cloves with dill. We send chopped tomatoes, garlic, dill to almost ready-made vegetables. We supplement the dish with table horseradish, sour cream, dried basil and ground pepper. Do not add salt yet. Stir gently and cook over medium heat for 10-12 minutes, until tomatoes are tender.

5. As soon as the liquid formed in the stew has almost completely evaporated, sprinkle with sugar, salt, stir and remove from heat. Sugar neutralizes the acid from tomatoes and sour cream, and the dish will turn out to be amazingly tasty without sourness.

6. Put the delicious creamy vegetable stew with zucchini on plates and serve hot with fresh tomatoes, cucumbers and herbs.

Cooking tips:

• The main product that determines the taste of the dish is zucchini, so changing it for other vegetables can create stews with different flavors. By this principle, you can prepare a dish with cauliflower, Peking cabbage or white cabbage, broccoli and eggplant. If we cook with Chinese cabbage, then we put it together with a tomato.
• Dried basil can be substituted for thyme or oregano, dill for chives, parsley, cilantro, or mixed with herbs.

To cook a vegetable stew in the oven with sour cream, you will need:

How to cook vegetable stew in the oven with sour cream.

1. Prepare vegetables. Wash young potatoes well, rub with a brush if necessary. Cut the potatoes into large slices. Wash the eggplants, cut them across into halves and cut them lengthwise into thick strips. Season with salt, sprinkle with salt, leave for 20 minutes, then rinse. Coarsely chop the courgettes. Peel the bell peppers from the stalks and seeds, cut into wide strips. Peel and chop the garlic with a knife.
2. Put prepared vegetables together with canned tomatoes in a deep baking dish, pour with olive oil, sprinkle with dried herbs, black pepper and salt to taste.
3. Place the dish with vegetables in the oven heated to 180 degrees and bake for 40 minutes.
4. Remove the dish from the oven, pour the sour cream over the stew and cook for another 10 minutes.
5. Arrange the finished vegetable stew in portioned plates, sprinkle with finely chopped fresh herbs and serve.

In the process of cooking such a stew, you can always experiment and dream up. It is not at all necessary to observe the exact proportions indicated above. You can make the stew without any of the ingredients listed, or, alternatively, add something else. For example, a stew with sour cream will be even tastier if you put champignons or any other mushrooms to your taste in it. For dried herbs, I made a stew with dried oregano and thyme. Again, you can sprinkle the vegetables with whatever herbs you like!

Step-by-step recipe for vegetable stew with sour cream with photo.

• National cuisine: home kitchen
• Type of dish: Hot dishes, Stew
• Complexity of the recipe: A simple recipe

• Prep time: 14 minutes
• Cooking time: 1 h
• Servings: 4 servings
• Calorie count: 53 kilocalories
• Occasion: For lunch

An easy summer meal that can be prepared at any time of the year (if you have frozen vegetables) or during fasting. If you cook a stew in fasting, then sour cream is not used.

A great light dish that cooks quickly. It becomes especially popular during the vegetable period, but in winter you can cook a vegetable stew with sour cream (if the vegetables have been frozen in advance).

Servings: 4

Ingredients for 4 servings

• Zucchini - 2 Pieces
• Onion - 1 Piece
• Carrots - 1 Piece
• Bulgarian pepper - 1 Piece
• Vegetable oil - 40 grams
• Sour cream - 50 grams
• Potatoes - 2 Pieces
• Cabbage - 150 Grams

Step by step

1. We will prepare all the products necessary for the vegetable stew. Wash the vegetables thoroughly, peel and chop.
2. We shred the cabbage, after which we sort it out well by hand, slightly pressing down.
3. Peel the potatoes and other vegetables and cut them into small cubes.
4. All vegetables need to be fried one by one. We send the cabbage to the pan, fry it, add a little water. Cover and simmer for about 10 minutes.
5. Fry the potatoes with the rest of the vegetables, add the tomato paste at the end. We fry, stirring constantly.
6. Fry the zucchini separately with sour cream. After that, mix all the vegetables and fry over low heat. Add a little water and cook until tender.
7. Simmer until the excess liquid evaporates. You can serve vegetable stew with sour cream at home hot and cold as an independent dish or a side dish for meat.

Stew is a meat, vegetable, mushroom, or fish dish made from pieces of food, usually fried and then stewed in a sauce. The word stew comes from a French word that means "to whet the appetite." The set of products for can be very diverse. There are a lot of vegetable stew recipes, and they include almost all known vegetables. Any stew has a tempting appetizing smell due to the joint stewing of products. In a multicooker vegetable stew with sour cream it turns out to be especially tasty. I tried to cook it on the programs "stewing" and "baking", the taste is different. Try it and find out what you like best.

Ingredients:

• 1 medium courgette
• 1 large tomato
• 1 onion
• 1 carrot
• 3 medium potatoes
• ¼ part of white cabbage (cauliflower can be used)
• salt and spices to taste
• 2-3 st. l. thick sour cream (with a slide)
• sunflower oil
• water - 1-1.5 cups

Preparation:

Wash and dry vegetables. Chop the cabbage finely. Grate carrots. Cut all other vegetables into cubes.

In a multicooker in the "baking" mode, fry the onions and carrots in sunflower oil for 10 minutes.

Send chopped vegetables to the bowl. Season with salt, sprinkle to taste, add bay leaf.

Dilute sour cream with warm water. Pour into a bowl. Add finely chopped fresh herbs if desired. Mix gently.