Calories: Not specified
Time for preparing: Not specified

Lenten vegetable stew- This is a simple recipe according to which vegetables are stewed without the addition of animal fat (lard or butter), meat or fish products. The dish is economical, healthy, tasty. And it's quick and easy to prepare. As part of a lean stew, there may be the most different vegetables, and this makes it possible to cook the same dish in different options. For example, this is an autumn version, with beans or potatoes - winter, and in summer the stew is prepared light, without potatoes - with zucchini, eggplant, green beans, sweet peppers. In any case, it turns out tasty, healthy and very economical. As a rule, for vegetable stew, the proportions of the products are taken randomly, based on what is available, so it is not necessary to strictly follow the recipe and measure everything to the gram. But it is recommended to follow the order of laying vegetables, especially if there are potatoes and tomatoes in the stew or tomato sauce. The fact is that the acid contained in tomatoes prevents potatoes from boiling, and if tomatoes are added earlier than potatoes, then it will not boil and may remain hard. Therefore, tomato or tomatoes are added to the stew after the potatoes become soft, crumbly.

Ingredients:

- Potatoes - 4-5 pieces;
- zucchini or zucchini - 1 pc;
- carrots - 1 pc;
- Bell pepper- 2-3 pcs. different colors;
- bow - 1 pc;
- green beans - 150 gr;
- vegetable oil - 3-4 tbsp. l;
- thyme, basil - half a teaspoon each;
- black and red pepper - 2-3 pinches each;
- salt - to taste;
- water - 1-1.5 cups.

How to cook with a photo step by step

To make the stew not only tasty, but also look appetizing on a plate, you should not grind too much when cutting vegetables. Cut the onion into half rings, but not very thinly. Carrots can be cut into large strips or segments, as in the photo. Potatoes for stew are cut into large cubes or slices.




In winter, frozen vegetables can be used for stews. You do not need to defrost them, just put them in cold water for 5 minutes and then rinse with clean cool water. If the vegetables are fresh, then cut the zucchini lengthwise into 4 parts (it is better to cut the skin) and then chop into slices 1-1.5 cm thick. Cut the sweet pepper into cubes or sticks. Cut off the tips and tails of the green beans, cut the pods into 3-4 cm pieces.




Almost any stew, which contains onions and carrots, begins to be cooked by frying these vegetables. In a deep frying pan or saucepan, heat the vegetable oil, fry the onion until transparent and add the carrots. After 3-4 minutes, when the carrots become softer, put the potatoes. Stir, wait 5-7 minutes until the potatoes are saturated with oil, and pour in a glass of water. Salt to taste. Cover and simmer vegetables for 15 minutes until potatoes are tender.






Add zucchini to cooked potatoes green beans. Stir, simmer covered for 5 minutes. During this time, the vegetables will be almost ready.




Add bell peppers and all spices to vegetables. Stir again. If you want the stew to be gravy, add another half cup of water. Cover with a lid, make a quiet fire and simmer the stew for another 4-5 minutes. Turn off the heat, let the stew taste.




If vegetable stew is prepared precisely as a lean dish, then it should be served with a salad of fresh vegetables or greens, canned vegetables. If the task is not to observe fasting, then you can add a spoonful of sour cream to the plate or boil sausages, serve stew as a side dish for fish, meatballs,

Larisa Bregeda

Reading time: 6 minutes

A A

Very soon, namely a week after the Trinity, on June 8, the Orthodox will enter the field of the first summer fast, Petrov (Peter and Paul, popularly Petrovka). As you may have guessed, it is dedicated to the two most revered apostles Peter and Paul. Abstinence will last until July 11 inclusive, and will end the next day, on the feast day of the apostles.

It seems to be not so long. But a little more than a month we will need to cook something like this, to support the body the right products, and did not make you grumble , especially the one who, let's say, is starting this field for the first time. After all, newcomers often refuse posts, allegedly because of their severity. And people are simply afraid not to eat enough, because they are accustomed to meat dishes. Meanwhile, the lean palette is quite diverse!

You just need to get to know the foods that will saturate us and our families if they also decide to fast, not only physically, but with everything necessary. Fortunately, now is a great time, and the choice of vegetables that often form the basis Lenten table, wide enough. If you add mushrooms to them, a source of protein, a full-fledged substitute beans, beans, get creative and problem solved! Today we will cook a delicious and healthy stew that will delight everyone.

Cooking method

Step 1

Roasting is a specific process, not useful in everything and not everyone. Therefore, the preparation of a delicious vegetable stew will differ from the traditional one. Although, if you wish, you can cook the old fashioned way. We will describe both methods in parallel, you choose which one is more suitable, frying or stewing.

So, let's prepare a juicy one, wash it, clean it and cut it along with the onion. The format is straw.

Step 2

Let's put them in the pan. If you decide to fry, then as soon as the oil begins to sizzle, fry the vegetables on a tiny fire. Then we'll cook the eggplant.

It is desirable that it be a young vegetable that would not have to be peeled from a hard crust. After all, everything is useful in eggplant, and the skin with its beautiful shade will decorate the dish very nicely. Cut the eggplant into circles, then, after salting, let it lie down for a while while we prepare the other ingredients.

Step 3

And we'll take the zucchini. Now they are brought to the market not overripe, which is also good. Delicate zucchini in a stew will be simply incomparable. What can we say about the benefits of it! So, we cut the zucchini, like the eggplant, into circles, you can then halve them.

Since the onion with carrots is almost ripe (both in the process of stewing in water and in the process of frying), we will send chopped vegetables to them in a frying pan. Or you can start cooking everything together - onions, carrots, zucchini and eggplant.

Step 4

Always present in vegetable stew. Since young cabbage is now sold on the market and in stores, we will put it last in the pan, along with the rest of the vegetables.

We cut cabbage into strips and cut other vegetables.

Step 5

We have a few ingredients left, without which the stew will not turn out tasty, satisfying and so healthy! Tomato and pepper.

So that they do not fall apart during the cooking process, we left them for last. In a word, cut into strips first bell pepper, because we will send it before the tomato.

Step 6

Similarly, straws, cut and tomato. It is desirable that the fruit is not juicy, but firmer. Well, this is if you want our dish to look like a top five on the outside! And there - how it goes.

Let's send the cabbage into the pan first, after five minutes - the pepper, and after a minute - the tomato. And immediately chop up more greens. The choice is not limited - dill, parsley, leaf celery, green onion and , which can be put directly with a green feather, and so on.

Step 7

Pour everything into a frying pan, cover with a lid and simmer for about two minutes over low heat.

As you understand, the dish is cooked for 15-20 minutes. There is no point in doing it any longer. After all, the vegetables that you bought are from the category of young ones that do not need prolonged heat treatment. It’s just that each one almost goes into the pan next, so we don’t tighten it with slicing.

Step 8

Have the incomparable aromas already attracted the attention of the family? Still, it will be even tastier! Lay out beautifully stew on plates.

By the way, this is also an important factor in the filing meatless dishes. A delicious smelling and beautiful looking dish always attracts!

• You can do without salt - everything in fasting should be useful. No one will notice the absence of salt, because the stew will turn out magically tender!
• We serve to the table, not forgetting to serve, say, croutons or something similar to the stew.
• No need to overcook or overcook vegetables. They should crunch a little - this is not a mandatory requirement, but it is desirable. After all, then vegetables will retain more of everything useful, and they will be tastier.
• Vegetable stew for breakfast, as a second course for lunch, and even better - for dinner, just perfect.
• You can add mushrooms to the stew, it will be even healthier and more satisfying!

Wash the potatoes well, place whole in the skin in a saucepan and cover with water. Boil after boiling water for 20 minutes. Pierce potatoes with a fork before turning off. Potato varieties vary, so cooking times may vary. If the potatoes are already soft, you can remove the pan from the stove. You should not digest, then you will not get beautiful potato cubes. Drain the water and leave the vegetable to cool.

Let's make a roast. To do this, peel the onion, wash it, and chop it into cubes.

Peel the carrots, rinse well under running water and grate on a coarse grater.

Pour into a small pan sunflower oil. Fry the onion until slightly golden, then add the carrots. Stir, add vegetable oil as needed and simmer the carrots and onions until soft.

Now let's take a look at the cabbage. Chop it into strips or squares 2x2 cm in size. Both options will be delicious. But here it's up to you. The finer the cabbage is cut, the faster it will cook. Accordingly, if there are large squares, the cabbage will be juicier, but it will take more time to cook it.

Transfer the chopped cabbage to a deep frying pan or stewpan. Add 70 ml of vegetable oil, tomato paste, salt, pepper, sugar. Stir. Fill the cabbage with water, so that the water is at the level of the cabbage. Cover and simmer for 20 minutes over low heat.

Put Bay leaf, mix and leave the cabbage to stew further, but without a lid, so that the excess liquid boils away.

Peel the cooled potatoes and chop them into small cubes, then the stew will be tender.

Now in one bowl mix potatoes, cabbage and fry. Carefully remove the last from the pan so that the oil does not spill into the bowl. But, if you want the stew to be fatter, then you can not separate the onions and carrots from the oil, but pour them all together into a common bowl.

The advantage of this dish is that it remains delicious both hot and cold. When serving, you can sprinkle vegetable stew with green onions or any other herbs. Bon appetit!

In terms of the number of recipe variations with vegetable stew, few dishes can be compared. Saucepan, saucepan or pots, in the oven or slow cooker, fresh vegetables or frozen, rice, mushrooms, meat, fish - all this helps to diversify an appetizing vegetable dish that is served at the table at any time of the year.

How to cook vegetable stew

Even though it’s winter outside, even though it’s summer, the stew is a welcome vegetable treat not only in diet menu. Appetite stimulant (translated from French), stew is a symbol of satiety, which is prepared from everything that is, cut into pieces. The cooking technology does not dictate strict rules, but in order for a vegetable dish not to turn into “porridge”, you will have to follow some rules.

• If a additional ingredient- meat, then you need to start cooking with it.
• After the end of the time allotted for cooking, it is recommended to sweat the stew under the lid.

Recipes for cooking vegetable stew

Correctly cut and stew a certain amount of time - here are two simple secret on which all cooking options for a vegetable dish are based. Almost all types of vegetables can act as ingredients, while meatless recipes they will not take much time to cook, while meat ones will saturate well. If there is a need to preserve the maximum of useful substances and make it beautiful, as in the photo, then for cooking hot vegetable snack you should use a steam or slow cooker.

Vegetable stew with eggplant and zucchini

If you want to make a delicious, but not fatty vegetable dish for dinner, then this dish is perfect. The portion is designed for four people, and the maximum healthy stew come out of fresh fruits, which are harvested as the crop ripens in summer and early autumn. A step-by-step recipe will show you how to cook a light second, but first you need to prepare the following ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• carrots - 2-3 pieces;
• tomatoes - 3-4 pcs.;
• bell pepper - 2 pcs.;
• onion - 1 head;
• green pea- 100 g;
• garlic - 2 cloves;
• parsley (root) - 1 pc.;
• spices - to taste;
• salt - 0.5 tsp;
• oil (vegetable) - 80 ml.

Cooking method:

1. Peeled eggplants, cut onions into cubes, parsley root, carrots, sweet peppers - into strips, tomatoes - into slices. For the squash layer, the fruit must be cleaned of seeds, dicing the rest.
2. Green peas must first be boiled for about 5-7 minutes.
3. Pour vegetable oil into a heated frying pan, add chopped zucchini, eggplant, onions, carrots, fry, stirring for 10 minutes.
4. Then add sweet peppers, tomatoes, simmer for a few minutes, then peas, crushed garlic, mix gently.
5. Under the lid, bring to readiness for another 10 minutes.

How to cook vegetable stew in a slow cooker

No matter how many ways there are, the simplest is to use a multifunctional household appliance with automatic mode. To get a delicious second, you just need to cut and load the products, and at the output you get a colorful and healthy vegetable dish. The stew will retain a maximum of vitamins when minimum calories. An alternative would be only a cauldron, but stewed vegetable garnish will not look as attractive as in a glossy photo.

Ingredients:

• canned beans(white, red, spicy) - 3 cans of 420 g each;
• bell pepper (green, red) - 8 pcs.;
• chili pepper - 1 pc.;
• onion - 1 head;
• vegetable broth- 200 ml;
• rice (white long or brown) - 250 g;
• barbecue sauce - 500 g.

How to cook:

1. Pepper, chop the onion, pour into the multicooker bowl, add the beans from the jar, pour in the broth, barbecue sauce.
2. Close the lid to simmer the stew at medium power for about 5 hours, and at high power for about 3 hours.
3. The next step is to add rice, cook for another half hour.

Vegetable ragout with potatoes

The popularity of this variation of the famous vegetable dish is almost unmatched. Almost any type of vegetable can be perfectly combined with each other, and traditional recipe involves potatoes, carrots, onions with spices or herbs. The taste and aroma of the finished dish is incomparable, but even with its simplicity, it can be varied.

Ingredients:

• potatoes - 10 pcs.;
• carrots - 3 pcs.;
• onions - 2 heads;
• garlic - 4-5 cloves;
• water - 0.5 cups;
• tomato paste or sauce - 50 g;
• salt - 1 tsp;
• lavrushka - 2 leaves;
• chopped greens (parsley, dill, celery, cilantro) - 2 tbsp. l.

How to cook potato stew:

1. Peel the root crops, cut into cubes, garlic, finely chop the onion.
2. Pour vegetables and onions into layers in a saucepan, add tomato paste, salt, pour water.
3. Under the lid, simmer the stew for about 20 minutes, and a few minutes before it is ready, add chopped herbs and chopped garlic.

How to cook a stew with meat and vegetables

Satisfying and at the same time tasty second, which conquers the taste, makes you want to supplement even by the photo. For Lenten menu this option is not suitable, but for a dietary one it is ideal, because pork, beef, veal or lamb can be replaced with stew, chicken (breast) or turkey (fillet). Low-fat varieties help reduce calories, and how to cook vegetable stew with meat - this secret will reveal step by step recipe.

Ingredients:

• meat - 350 g;
• zucchini (medium) - 1 pc.;
• carrots - 1 pc.;
• eggplant - 1 pc.;
• tomatoes - 4 pcs.;
• sweet pepper - 2 pcs.;
• onion - 1 head;
• garlic - 2 cloves;
• greens - a bunch;
• spices - to taste.

Cooking method:

1. Cut the meat and vegetables into cubes, but soak the eggplants for a quarter of an hour in salted water.
2. Put everything in layers in a pan, starting with meat, the last - tomatoes, cut into pieces.
3. Stew the stew under the lid over medium heat for about half an hour, then add chopped herbs, spices, garlic, simmer for another 10 minutes until fully cooked.

Ragout with mushrooms and vegetables

To make the taste of the famous vegetable dish tender, you should choose early, young vegetables. For example, green peas can be cooked in pods, and retain the taste, color, useful material it will turn out if you make a stew of vegetables in the oven. The piquancy and incredibly seductive aroma of the finished vegetable dish add mushrooms, which can be taken fresh or frozen.

Composition of products:

• mushrooms (any) - 300 g;
• potatoes - 350 g;
• carrots - 100 g;
• green peas (pods) - 200 g;
• cabbage (cauliflower) - 4-5 inflorescences;
• garlic - 3 cloves;
• onion - 1 head;
• oil (olive) - 2 tbsp. l.;
• vinegar - 1 tbsp. l.;
• water - 100 ml;
• sugar - 1 tbsp. l.;
• spices - to taste.

Cooking:

1. Cut the peeled vegetables, mushrooms into cubes, and finely chop the garlic.
2. Prepare a solution for onions from water, vinegar, sugar, immersing the onion cut into half rings for a quarter of an hour.
3. Cut the pea pods from the side of the stalk, cut the rest in half.
4. Immerse cabbage inflorescences in boiling water for 3-4 minutes, and then put in a container with cold water to make it softer.
5. Lightly fry carrots, potatoes, add pea pods, cauliflower inflorescences.
6. Lubricate the form for cooking, put the mushrooms in the bottom layer, fried on top vegetable mix, squeezed onion, cover with foil and simmer for 35-40 minutes.

How to do

Do you want to surprise your family or guests? unusual dish? The basis of this culinary delight will become a well-known vegetable stew, but the way it is cooked and served is sure to surprise! Another advantage of this recipe: you can cook hearty option, if you add meat, or vegetarian - without last ingredient. Vegetable ragout in pumpkin is perfect for romantic dinner and goes well with white semi-dry wine.

Composition of products:

• pumpkins (small) - 6-8 pcs.;
• meat (pork) - 300 g;
• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• zucchini - 0.5 ripe fruit;
• bell pepper - 2 pcs.;
• tomatoes - 2-3 pcs.;
• onion - 1 head;
• mayonnaise - 4-5 tbsp. l.;
• vegetable oil - 25 ml;
• spices - to taste.

Cooking method:

1. Meat, peeled vegetables cut into small cubes, onions - thin half rings, tomatoes - circles.
2. Pour everything into one large container, add spices, season with vegetable oil, mix gently.
3. A pumpkin is a baking dish, so you need to cut off the top, save this part, which will continue to serve as a “lid”. Remove the inside almost to the walls with a tablespoon.
4. Stuff the pumpkins with the prepared mixture of meat and vegetables, grease the top layer with mayonnaise, cover the “pot” with an impromptu lid, securing with toothpicks.
5. It will take an hour and a half to cook vegetable stew in the oven.

Pork ragout with vegetables

When you want to diversify the weekly menu, while making an appetizing useful second, then you should stop the choice on this recipe. Ready meal will delight you with taste, aroma, and its preparation does not require special culinary skills. To give tenderness to vegetable stew, it is recommended to pre-marinate the meat for several hours.

Ingredients:

• pork - 300g;
• cabbage - 350 g;
• carrots - 2 pcs.;
• potatoes - 4-5 small root crops;
• tomatoes - 3-4 medium ripe fruit;
• onion - 1 head;
• garlic - 2 cloves;
• water - 200 ml;
• spices - to taste.

Step by step preparation:

1. Peel vegetables, cut potatoes, carrots, tomatoes into cubes, chop cabbage.
2. Chop the onion and garlic, fry together with the meat in a heated frying pan. Then transfer everything to a deep saucepan.
3. Next, you need to fry the potato cubes until it forms golden crust. Put the second layer in the pan.
4. After that, sequentially fry cabbage, carrots, tomatoes, in order to then spread them in layers to the rest of the ingredients of the vegetable stew.
5. Pour the meat with vegetables in a glass boiled water, put on fire to stew for 15 to 25 minutes.

How to cook vegetable stew with cabbage

This recipe has a clear advantage - the dish can be prepared at any time of the year. An appetizing vegetable treat is not prepared for long, fresh or frozen vegetables are suitable for its creation, young cabbage will add tenderness, and broccoli will add spice. If you use a double boiler, this will help preserve the maximum of vitamins.

Ingredients:

• potatoes - 600 g;
• cauliflower- 1 head;
• onions - 2 heads;
• green peas - 50 g;
• garlic - 4 cloves;
• chopped ginger - 2 tsp;
• spices (curry, cumin, turmeric, mustard seeds) - a pinch each;
• sugar - 1 tsp;
• butter- 50 g.

Cooking method:

1. In a frying pan, fry the onion, garlic with spices, holding for 2-3 minutes, until soft.
2. Put diced potatoes, cauliflower inflorescences in layers in a double boiler, sprinkle with sugar, lay out the fried mixture. Pour half a glass of water, set the cooking mode for 15 minutes, then add green peas, salt, pepper, then set for another 5 minutes.

Video: dietary vegetable stew

Lean stew- easy, useful and tasty dish, which can be cooked not only during fasting.

There are many recipes for making lean stew, depending on the ingredients that make up the dish.

Basically, you can come up with your own recipe using only the vegetables you like.

Lean stew - the basic principles of cooking

If you want to cook light dish, and at the same time get the most out of it, lean stew is what you need. This is the case when healthy food also incredibly delicious.

For a lean stew, you can use absolutely any vegetables that you have at home. To make the dish also hearty, mushrooms and legumes are added to it.

Vegetables are peeled, washed well and chopped. Ragout is best cooked in cast iron cauldron, thick-walled saucepan, frying pan or slow cooker.

AT suitable dishes pour some oil and heat it well. Then lay the vegetables, starting with those that take longer to cook. If you are cooking in a slow cooker, you can lay vegetables all at once.

Vegetables will be stewed own juice. So that the stew does not turn out dry, they add fresh tomatoes or tomato sauce.

For spice, you can add hot pepper or crushed garlic. And, of course, where without fresh greens. Here you can not limit yourself. Add any greens you prefer.

Recipe 1. Lean vegetable stew with asparagus beans

Ingredients

Bay leaf;

400 g of asparagus beans;

vegetable oil;

black pepper;

six tomatoes;

kitchen salt;

eggplant;

spices;

carrot;

bulb.

Cooking method

1. Boil water in a saucepan and lightly salt it. Drop into boiling water asparagus beans, put the bay leaf and cook the beans for about seven minutes. We recline it in a colander and cool slightly. We cut off the ends, and cut the pods into three parts, while removing the hard parts.

2. My zucchini and cut into medium pieces.

3. Wash and chop the eggplant in the same way as the zucchini. We spread the vegetable in a deep bowl, sprinkle with salt and leave for half an hour. Then we shift the eggplant into a colander and rinse under running water. We press well.

4. We clean and wash the onion and carrot. Finely chop the onion. Three large carrots. In a frying pan, heat up two tablespoons of oil and fry in it, stirring, vegetables until golden brown.

5. My tomatoes and cut into rings. Add them to the vegetable fry, mix and fry for another three minutes.

6. Put chopped zucchini, asparagus beans and eggplant in a cauldron. We spread the frying, pepper, salt and simmer over low heat, stirring, until the vegetables are soft. Serve the stew sprinkled with herbs.

Recipe 2. Lean vegetable stew of bell pepper and broccoli

Ingredients

450 g of broccoli;

sea ​​salt;

a pod of red bell pepper;

two pods of dried red pepper;

50 ml of olive oil;

two cloves of garlic;

half a cup of walnuts.

Cooking method

1. Rinse broccoli under running water and dry on a napkin. We disassemble the cabbage into inflorescences, cutting off the dense parts.

2. Cut out the stalk from the bell pepper, cut the pod in half and clean out the seeds. Shred the vegetable into thin strips.

3. Boil water in a saucepan, salt it lightly and boil bell peppers with broccoli in it until al dente. Three minutes is enough. Then we throw the vegetables into a colander.

4. Warm up in a pan olive oil. Walnuts finely chop and pour into the pan. We clean the garlic and finely chop. dried pepper grind in a mortar. Add garlic and pepper to the nuts, mix and cook for half a minute. Then add the blanched vegetables and simmer over the fire, stirring, for a couple more minutes. Salt, mix and serve.

Recipe 3. Lenten stew with mushrooms

Ingredients

vegetable oil;

large head of onion;

large carrot;

oyster mushrooms or champignons - 300 g;

garlic - two cloves;

potatoes - 300 g;

thick tomato puree- half a glass;

Beijing cabbage - 200 g.

Cooking method

1. Peel the onion and carrot and sauté the vegetables for vegetable oil in a saucepan.

2. If you are using oyster mushrooms, cut them into small pieces and lightly fry them together with carrots and onions. Add mushrooms last, they cook quickly enough.

3. Peeled potato tubers cut into arbitrary pieces and send to a saucepan. Pour in a little drinking water cover and simmer for 15 minutes until soft.

4. Chinese cabbage finely chop, add it to the rest of the vegetables and simmer everything together until soft. Now pour in the tomato, season everything with spices and salt. Stir and simmer for five minutes. If the stew is sour, add some sugar.

5. At the end, add finely chopped garlic, mix and keep on fire for another minute. Remove from heat and serve with greens.

Recipe 4. Lean stew with mushrooms and beans

Ingredients

fresh champignons- 350 g;

sea ​​salt;

shallots - 300 g;

black pepper;

red beans - 200 g;

olive oil - 60 ml;

cherry tomatoes - 7 pcs.;

thyme - two branches;

dried porcini mushrooms - 2 pcs.

Cooking method

1. It is advisable to soak the beans overnight, but if there is no time, it can be for several hours. Then boil the beans, following the instructions on the package. Then we recline the legumes in a colander and let the broth drain.

2. Peel and finely chop shallots. We wipe the mushrooms with a damp towel and chop coarsely. Remove the cherry tomatoes from the stem, rinse and cut each tomato in half.

3. Put the onion in a cauldron with heated olive oil and fry until soft.

4. Now add champignons to the onion and sting, stirring, for about three minutes. I put a sprig of thyme. Grind porcini mushrooms into powder using a blender and add them to the cauldron. Stirring, simmer everything together for another three minutes.

5. Then put boiled beans and half tomatoes in a cauldron. Stir gently and simmer for about two minutes. At the end, salt and pepper. Remove the thyme branch, stir and serve.

Recipe 5. Lean stew in a slow cooker with peas

Ingredients

large bulbs;

kitchen salt;

potatoes - 700 g;

soy sauce– 5 ml;

frozen green peas - 300 g;

hops-suneli - 5 g;

canned pickled tomatoes - 5 pcs.;

sunflower oil - 80 ml.

Cooking method

1. We turn on the multicooker in the “Frying” mode. Pour into the bowl vegetable oil and warm it up for five minutes.

2. We clean the onion and wash it, chop it small pieces or feathers. Put the onion in a bowl and fry, stirring constantly, for ten minutes, until golden brown.

3. Peel the potatoes, wash the tubers under running water and cut large pieces. Add the potatoes to the onion, mix and cook for another ten minutes, stirring occasionally.

4. Remove the thin skin from the pickled tomatoes, and coarsely cut the pulp. Add tomatoes, frozen peas and soy sauce to the bowl. We season all the hops-suneli and salt. We fill drinking water. Half a glass is enough. Turn on the "Extinguishing" mode for an hour.

Recipe 6. Lean stew in a slow cooker with green beans

Ingredients

kitchen salt;

two young zucchini;

three potato tubers;

black pepper;

large carrot;

sweet pepper - 3 pcs.;

100 g of green beans;

vegetable oil;

large onion;

tomato paste - 30 ml;

greens of dill, cilantro and parsley - a bunch;

multi-glass of boiled water;

four cloves of garlic.

Cooking method

1. Peel and wash all vegetables thoroughly.

2. Chop the sweet pepper into strips, chop the zucchini and onion large pieces, cut the carrot into not too thin circles. Wash the bean pods, cut off the tails and cut each into three parts. Cut potatoes into medium sized pieces. Finely chop the garlic with a knife.

3. Turn on the "Frying" mode and heat the oil in the multicooker bowl. Place carrots and onions in it. Fry vegetables, stirring, until golden brown.

4. Then put the remaining vegetables and crushed garlic into the bowl. Mix everything, salt and pepper.

5. tomato paste dilute with water and pour the resulting mixture into a bowl. Close the lid tightly. Activate the "Extinguishing" mode. Set the timer to 60 minutes.

Recipe 7. Lean vegetable stew "Ratatouille"

Ingredients

kg of small eggplants;

olive oil;

three zucchini;

coarse kitchen salt;

kg ripe tomatoes;

black pepper;

two sweet peppers;

two large onions;

fresh basil;

six cloves of garlic;

10 g of sugar;

150 g of pitted olives;

wine vinegar;

30 g capers.

Cooking method

1. My eggplant and cut into cubes. Put them in a colander and sprinkle coarse salt, cover with a plate, and set oppression on top. We leave for half an hour. Then rinse and squeeze well.

2. We pierce the tomatoes in several places with a fork, pour over with boiling water and remove the thin skin. Cut the pulp into cubes. Heat the olive oil in a deep frying pan and fry the chopped onion in it. Add tomatoes, squeeze garlic and put thyme leaves. Pepper and salt to taste. Mix and simmer for half an hour.

3. In two separate pans, heat up the olive oil. First, lay out the sweet pepper cut into small pieces. Put the eggplant in the second pan. Fry vegetables until soft. Then transfer them to a colander to get rid of excess oil. Fry finely chopped zucchini in the same way.

4. In stewed tomatoes add capers, pour in wine vinegar and simmer for another five minutes.

5. We shift the stewed tomatoes and fried vegetables into a cauldron and simmer over low heat for a quarter of an hour. The dish is served both hot and cold.

Fry the vegetables separately, then the taste of the dish will be even richer.

Before adding tomatoes to the stew, pour boiling water over them and remove the thin skin.

Do not cut the vegetables too finely so that you do not end up with porridge.

Be sure to sprinkle the eggplants with salt to rid them of bitterness, and only then add to the stew.

Lean stew can be served as independent dish and also as a side dish or appetizer.