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 any of 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 spice 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
Only use vegetables that are difficult to find in the store for freezing. 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.

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

General rules

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

Stew with mushrooms

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

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

Turkish recipe

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

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

Vegetable ragout with zucchini in the sleeve

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

• Dice the courgettes, bell peppers, onions, carrots, potatoes, tomatoes, garlic. You can add veal or lamb - but this is not necessary: \u200b\u200bthe vegetarian dish also turns out to be very tasty.
• Salt, sprinkle with pepper, dried spices (cumin, hops-suneli).
• We put it in the sleeve, pour in some white wine and put it in the refrigerator.
• After an hour we release the air from the bag and put it in the oven. Cooking for an hour and a half at 170 degrees.
• We take out, cut the bag, sprinkle the dish with fresh herbs.

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

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

Georgian Adjapsandali

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

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

Kind and sunny day to everyone! Which one of you loves vegetables? I think that most will answer this question in the affirmative, and indeed we all eat them every day. They are especially popular as side dishes such as mashed potatoes. What do you usually cook? Today I offer you awesome vegetable dishes in the form of a vegetable platter, nothing more than a vegetable stew.

Interesting! In different countries it is called differently, but all of them are united by one single and important rule, vegetables are stewed in their own juice or in a specially prepared sauce, sour cream. Spanish stew is nothing more than a pisto, во, in France it was given such a name - ratatouille, in Italy it is called caponata, in Georgia - generally the amusing name of ajapsandali with hot chili.

Do you know why this dish is so popular in our Russian families and not only. The point is, in order to cook it, you don't need to invent and do something like that, but just take a kitchen knife to crumble all the ingredients and put it on the fire to stew. A very simple, and everyone's favorite option for preparing a side dish for the second, which has unusual chips and secrets. 🙂

You can feed the whole family with such a useful delicacy, even children and a child after a year.

Many people cook vegetable stew, because they include it in dietary meals, use it for weight loss.

This option is one of the simplest, best and at the same time the most delicious and proven. There is a little zest in it that makes this dish delicious in taste. And this substance, oddly enough, is sour cream, without it it turns out not so fragrant.

Another secret of delicious stewed vegetables is what you cook in, it is best to take a cauldron or slow cooker for this purpose. So vegetables will be better natomized and will give you their own taste of warmth and summer. In principle, you can use an ordinary saucepan or frying pan, take what you have at hand, experiment.

We need:

• Potatoes - 6 pcs.
• White cabbage - 1 roach
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Zucchini - 1 pc.
• Sweet pepper - 1 pc.
• Frozen green peas - 250 g
• Tomato paste - 3 tablespoons
• Sour cream of any fat content - 3 tbsp.
• Salt, pepper, garlic - to taste

Cooking method:

1. The very first step is cutting vegetables. You can choose your favorite kitchen knife for this, and quickly chop them into cubes or straws. It's up to you, I usually chop potatoes into cubes, carrots into thin bars, onion rings. After adding vegetable oil and water to the cauldron, fry all these ingredients for about 10-15 minutes.

2. Next, add the peas, you can take it frozen, you can canned it. If you don't like legumes, then you may not add them to this dish at all. Cut the zucchini finely, as shown in the photo, chop the cabbage thinly, cut the bell pepper into bars. Pour some water again so that nothing burns and simmer under a closed lid for another 10 minutes, stirring occasionally. If you like liquid vegetable stew, then add more water. But in my opinion, this is already a vegetable soup. 🙂

Important! Instead of peas, you can use any vegetable mixture, such as Mexican)

3. Perhaps, after the time has passed, the vegetables will not be ready yet, then simmer until they become soft. Then add tomato paste, sour cream, finely chopped garlic, salt and pepper to taste.

4. Stir. Literally 2-3 minutes and turn off the stove. The miracle of yummy is ready! Garnish with herbs such as parsley or dill. The dish should stand for a while and soak, then it will be even tastier and more aromatic.

Important! The dish is cooked over low heat.

Vegetable stew made from eggplant, zucchini, peppers, tomatoes and carrots

Of course, such a miracle in the winter season is difficult to cook, but in the summer, zucchini and eggplants are always in our diet. Therefore, try to cook according to this option and please your household. So, how to cook correctly and step by step?

We need:

Cooking method:

1. It is best that the eggplants and zucchini are young. Because not young fruits, you will have to remove the peel for a long time. Cut into cubes as shown.

Important! Has this happened to you, the vegetable stew is bitter, how can you fix it? It's all about the eggplants, before boiling or frying them, salt and leave to soak for 20-30 minutes, the salt should kill all this bitterness. In general, I really like the bitterness.

Oh, do not forget to wash them with running water after the time has elapsed.

2. Now bell peppers, it is best to take yellow or red, they give bright colors in the finished dish. Remove seeds from them by carefully removing the core and wash. Cut into small squares with a kitchen knife.

3. Try to take tomatoes ripe, but not too soft, otherwise it will be difficult to cut them. The knife must be well sharpened. Cut into pieces, best to keep them small.

Important! So that there are no tomato skins in the finished stew, as they become coarse and difficult to eat. It is best to remove them. How to peel tomatoes quickly and easily? Place the tomatoes in a bowl and cover with boiling water for 10 minutes. Then take it out and immediately immerse it in ice water. Voila, try it, the skin itself is straight and peeled from the pulp of tomatoes.

4. Cut the onions into half rings, place them in a pan with vegetable oil, fry until almost cooked, stirring. Add finely chopped garlic, stir. Now the next action is bell pepper, add it there too.

Important! To achieve a unique taste, add a couple more spoons of tomato paste to this dish. Oh, it turns out very tasty with her.

6. Add a little water to the pan and simmer all ingredients until tender. Don't forget to get in the way. Season with salt and pepper. Enjoy your meal!

Serve as a side dish for a side dish, for example, with these meatballs.

Vegetable stew of zucchini and tomatoes

Probably this is the most, simplest and most popular type, when it’s summer outside the window and so you want something stewed and tasty. How to cook so that everyone just "ate fingers" Budget option, so to speak economy, because there are a minimum of ingredients. It can be classified as a lean dietary type.

How do you serve the stew, hot or cold? I like it mostly hot, in a hollow meal, if there is a warm potato casserole with meat. Because then, my vegetable stew will act as a salad. And you?

We need:

• Zucchini - 1 pc.
• Tomatoes - 3-4 pcs.
• Bulb onions - 1-2 pcs.
• Garlic - 2 cloves
• Parsley - 2 tablespoons
• Basil - 1 tablespoon
• Vegetable oil - 2-3 tbsp.
• Salt to taste
• Black pepper - to taste

Cooking method:

1. Cut the young zucchini into cubes. Of course, first, you will need to remove the core and seeds inside the fruit. If the skin is thick, remove it with a special knife or vegetable peeler.

2. Remove the skin from the tomato by pouring boiling water over them in a bowl, then change the hot water to cold. Everything can be easily removed from the temperature difference.

3. We will fry the stew in a frying pan. To do this, first of all, send chopped zucchini to it, and chopped onions in rings or cubes. Add vegetable oil, stir well and simmer until the courgettes are tender. Then add the tomatoes, they will need to be cut into medium size, approximately as shown in this photo.

4. Simmer vegetables until tender over low heat with the lid closed. Finally, add the garlic and herbs passed through a press. It can be parsley or basil. In general, I love dill the most. What do you usually put in?

5. Season with salt and pepper to taste. Oh, what a colorful beauty. And vusnotischschschscha! Just drooling! Have a nice 😆)

Cooking technology of vegetable stew with potatoes and zucchini

Such a dish can be prepared during fasting; vegetarians simply adore it and gobble it up on both cheeks. My favorite boys also eat without stopping. So, I advise you to try it immediately!

We need:

• Zucchini - 0.5 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Sunflower oil - 2 tbsp l.
• Pepper mix - to taste
• Salt to taste
• Bay leaf - 1 pc.
• Dried herbs - 2 tsp

Cooking method:

1. Wash all vegetables well under running water. Then cut them randomly the way you want. Or, tomatoes, zucchini, onions and potatoes into cubes, carrots into cubes, or rub on a coarse grater. In a cauldron, a saucepan or in a deep frying pan, start stewing in stages, the first is the onion with vegetable oil until golden brown, the second - add grated carrots to the onion, and fry for 2-3 minutes, then the third step - zucchini and potatoes, pour a little water and simmer for 15-20 minutes. At the end, add the tomatoes, pepper and salt, and stir.

2. Cook for another 3-4 minutes, sprinkle with a mixture of peppers or hops-suneli, add a bay leaf if desired, cover with a lid and let stand.

3. Distribute the stewed stew in a saucepan on plates and invite everyone to the table. Nourishing, nutritious and looks so magical that it is impossible to take your eyes off.

Vegetable stew with potatoes and cabbage, video

Well, now let's look at how to cook the most primitive and common version with cabbage. I suggest you watch it in this video from YouTube:

Vegetable stew with meat, potatoes, and cabbage

This year, for the first time, I cooked this dish with meat, as always it had to be done separately in the form of something else, for example, meat zraz. You can take any meat for this option, even beef, even pork, you can even take elk.

We need:

• pork or beef - 600 g
• potatoes -3-4 pcs.
• onions - 2 pcs.
• zucchini - 1 shsh.
• tomatoes - 2-3 pcs.
• salt and pepper to taste

For a change, you can make your own adjustments, for example, put cauliflower.

Cooking method:

1. So, let's figure out what to put for what, I think that everyone understands that meat should be cooked more than anyone else on the fire. Therefore, start preparing this dish with him. Cut it into pieces or pass through a meat grinder, fry with onions in a deep frying pan, almost until cooked, add the onion not immediately, but at the end, when the meat is almost ready. After finely chopped zucchini. Fry for 10-15 minutes

Important! Fry in refined vegetable oil.

2. Chop all other ingredients into cubes, this applies to potatoes and tomatoes. Stir and fry until tender, moisture should appear from the tomato, so see if the tomatoes are not juicy, then add a little water to the pan. Simmer until cooked until all vegetables are soft and flavorful. Season with salt and pepper, you can add your favorite seasonings.

Important! Simmer under a closed lid to give the vegetables a better flavor.

3. Place in small portions on plates. Decorate with leaves of any fresh greenery. Serve with sour cream and in a good mood. Delicious discoveries!

Vegetable stew with chicken and potatoes

Perhaps this option will be a godsend for you, if you make it without potatoes, it will be very low in calories.

We need:

• chicken fillet - 500 g
• potatoes -5-6 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• canned peas - 1 can
• tomatoes - 2 pcs.
• vegetable oil
• salt and pepper to taste
• greens

Cooking method:

1. Cut fresh young potatoes into small pieces. Cut the carrots into bars with a special knife. Boil the potatoes in a saucepan, the water can be slightly salted.

Important! After the potatoes are ready, drain all the water. What needs to be done so that the vegetable stew does not turn into porridge? Just in time to see that the potatoes are boiled and immediately drain the water. The readiness of a potato can be determined by poking it with a knife while cooking. If the knife easily pierces the potatoes, then you're done.

2. Chop the onions into half rings with a knife. Cut the chicken meat or chicken fillet into cubes. Season with salt and pepper.

3. Fry the chicken pieces in a skillet with vegetable oil. Assume that the meat will be ready in about 20-30 minutes. Add chopped tomatoes to it.

5. When serving, open a jar of canned peas. Place on a plate and stir. Vegetable stew, its preparation will give you an unusual taste of summer, as well as a good hearty dinner. Enjoy your meal! Sprinkle with herbs to make it look even more appetizing. And it feels like you cook as well as a chef in a restaurant, doesn't it.

Vegetable stew with mushrooms, zucchini and potatoes

We need:

• eggplant - 1 pc.
• bulgarian pepper - 1 pc.
• potatoes - 2-3 pcs. optional
• onion - 1 pc.
• garlic - 2 cloves
• vegetable oil - 2-3 tablespoons
• pepper and salt to taste

Cooking method:

1. Cut the eggplants into cubes. You do not need to remove the peel. If you do not like bitterness, then fill them with water and add salt, let them stand for 15 minutes, then pour out the water. The bitterness must go away.

2. Cut the peeled potatoes, bell peppers, onions into cubes. Put all the cut ingredients in a cauldron or frying pan and fry with vegetable oil.

Important! Remember to stir the vegetables to prevent them from burning.

2. After you see that the eggplants are soft and the potatoes are almost ready, add the mushrooms. You can use any mushrooms, if you fry, stew from pickled ones, then, in principle, you will have to stew much less in time, about another 5 minutes. If the mushrooms are fresh, then simmer for 15-20 minutes so that they are well fried.

Important! You don't need to add potatoes to this dish, make it without potatoes. It will turn out very tasty too!

3. Season with salt and pepper, if desired, with freshly ground black or red pepper. At the end of stewing, add finely chopped garlic. Stir and let the dish steep.

4. This mushroom gourmand is truly a divine miracle, it looks just fantastically beautiful. Garnish with parsley or basil.

Vegetable stew with zucchini and potatoes in a slow cooker

Well, how can you cook the fruits of summer without a miracle assistant, of course you can't do without her. This version uses unusual spices, you can take your favorite ones. In a multicooker, you can cook, stew according to any option presented in this article. So choose at your own discretion and create the most delicious masterpieces.

The most popular and easiest stew for which,

We need:

• potatoes - 4-5 pcs.
• zucchini - 1 pc.
• onion - 1 pc.
• white cabbage - 200 g
• carrots - 1 pc.
• bay leaf - 1 pc.
• paprika - 0.5 tsp
• seasoning for vegetables - 1 tsp
• curry - 0.5 tsp
• dried and fresh garlic - 1 clove
• vegetable oil
• water - 0.5 tbsp.

Cooking method:

1. Chop the zucchini and cabbage, like in the picture.

2. Cut the potatoes and onions into cubes too.

3. Put chopped potatoes and onions into the multicooker bowl, add vegetable oil. Turn on the "Fry" mode without a lid and fry for 10-15 minutes. Then add zucchini and cabbage to them. Grate the carrots on a coarse grater and put in the same place. Season with salt, pepper, sprinkle with aromatic spices. Stir the dish and simmer for 20 minutes.

The next step is to select the "Quenching" mode, pour water to the food, stir, close the lid and wait 15 minutes.

Then open the multi-miracle and throw the leaf of the lavrushka. Let all the ingredients stand and sit.

Important! If you put laurel at the very beginning of cooking, then it will give a bitter taste in the dish. Put it anytime, anywhere at the end.

4. When serving, garnish with dill, sprinkle with grated garlic for better aroma of the dish.

Vegetable stew in pots in the oven

As you know, in pots it always turns out richer and more aromatic. So why not cook a vegetable stew in them. Do you cook in such a dish?

Interesting! It turns out that if you cook this dish without zucchini and without potatoes, then you will get an Armenian dish called Aylazan. It is also prepared without meat, but with great love and care for loved ones, this is such a vegetable creation.

We need:

• Eggplant - 2 pcs.
• Zucchini - 1 pc.
• Carrots - 1 pc.
• Bulgarian pepper - 2 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Bulb onions - 1 pc.
• Vegetable broth - 0.5 tbsp. or water
• Olive oil - 2 tablespoons
• Greens to taste
• Salt and pepper - to taste

Cooking method:

1. Cut onion, courgette and eggplant into cubes, or as small as possible.

2. The second stage - cut the tomatoes thinly into semicircles, carrots and red peppers into strips.

Important! Remove the skin from the tomato so that it does not interfere with the meal.

3. Diced potatoes, pour vegetable or olive oil into a frying pan and add potatoes, eggplants, zucchini, onions, salt and pepper. Fry for about 15 minutes. Next, they need to be placed in pots from the pan. Now fry the tomatoes and bell peppers separately in another frying pan with oil (salt, pepper), briefly 5 minutes, and then send them to the pots.

4. Now fill the pots with water or any broth, vegetable or meat broth. Simmer vegetables baked in the oven for 15 minutes at a temperature of 200 degrees.

Cunning! The broth can be frozen separately, in such lumps, and then, if the opportunity arises, add it to any dishes.

Decorate the finished dish with herbs. It tasted like in kindergarten or such a feeling that I ate such a stew during my school years. Bon appetit, friends!

Friends, have you tried to cook this dish from frozen vegetables? Write your comments about this. I only made stews for the winter in jars under the lids.

Well, that's all for me. I wish you all a great day and a cheerful, mischievous mood. Until next time. Bye Bye!

P.S Joke of the day: On the porch near the store, there is an elderly woman selling tomatoes. Huge inscription:
- Tomatoes from Chernobyl. The man comes up and says:
- What are you doing ?! Who would buy them, why did she write that!
- They take, dear, as they take. Some for the mother-in-law, some for the son-in-law ...

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 \u200b\u200ball 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 with vegetables in it, pour boiling water into it. Rinse the greens, cut and sprinkle the dish generously with it.
8. Place the container in an oven preheated to 220 ° C 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. 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 into 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 carefully with lids, turn them over, wrap them well with warm clothes, for example, a blanket. When the blanks are cool, place them in the cellar.

Vinegar billet 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 them up. Then we turn over the jars 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.

Every year, we look forward to the arrival of spring, with young greenery, and summer - when there is a large abundance of fresh vegetables and fruits. It is from young vegetables that most of the side dishes for meat dishes are prepared in summer. TO vegetable side dishes can be attributed delicious vegetable stew with spicy herbs and spices.

Perhaps not every housewife knows how to cook delicious vegetable stew... So it's time to reveal the secrets of making a delicious vegetable stew.This dish can be used as a side dish or eaten as an independent dish.

Moreover, the dish can also be prepared with meat, after extinguishing any meat or poultry, use minced meat or high-quality sausages for cooking - then you get a full-fledged dish, a real hit of the summer season!

It is worth noting the fact that meat is best absorbed by the body in the company of vegetables, not potatoes, no, namely, a variety of vegetables, both heat-treated and raw. And mother nature is generous with gifts in summer and autumn - crispy cabbage, eggplants and zucchini, peppers and tomatoes, a variety of fresh and fragrant greens, a lot of juicy root crops. And all these vegetables will go well in a stew, both in its vegetable version and with meat.

Features of cooking stew from fresh vegetables

Vegetables do not need pre-frying for cooking stews, there is simply no need for this, it is enough to use meat broth. At the end of cooking, for a special taste, you can add a little good butter to the finished dish. But there are housewives who do not accept cooking vegetables without preliminary frying, which is a pity. In this case, vegetables lose some of their vitamins and stew, most often, it turns out to be too fatty.

True, there is another, alternative variation, this is when only onions are fried until transparent, and the rest of the vegetables are added in order of priority, starting with carrots. (The order of laying vegetables is described below).

But if meat is used, then onions and garlic are fried in oil, meat is added, it is brought almost to readiness, and only then comes the turn of all other vegetables. Moreover, the stew can be cooked with broth, and you get a thick soup, or vice versa - evaporate all the excess liquid and then you get an appetizing second.

Vegetable stew without meat, if vegetables were not fried additionally, you can even give it to babies, but only taking into account the fact that there is not a lot of salt and spices in the dish, and the child has already tried all the vegetables that make up the composition.

List of ingredients for cooking vegetable stew

• Any meat, minced meat, poultry, meat semi-finished products - at will;
• Medium potatoes - 5 pcs.;
• Small young zucchini;
• Fresh cabbage - half a fork;
• Fresh green peas - 15 pods;
• 2 heads of sweet onions;
• Young carrots - 300 gr.;
• Bulgarian pepper - 2 pcs.;
• Ripe tomatoes - 3 pcs.;
• Young garlic - half a head;
• Eggplant - 1 pc.;
• Half a chilli pod;
• Refined vegetable oil - 85 ml;
• Salt and black pepper to taste;
• A large bunch of greenery.

On a note! A dish called stew is good because the composition of the ingredients is not standardized. Products can be replaced or removed altogether. For example, you can remove red hot peppers from the base composition, and the dish will immediately become suitable for baby food. Or, for example, replace potatoes with beans, and white cabbage with cauliflower. The taste of the dish will immediately change and thereby expand the home menu.

How to make a delicious vegetable stew?

If meat is used in a dish, then, as mentioned above, it is necessary to fry chopped onions and garlic in oil, and add meat to them. Semi-finished products and minced meat are easy enough to fry, but poultry and meat need to be fried, stewed with the addition of water or broth, almost until cooked.

You can boil the meat separately for the diet version of the stew, and use the ready-made broth, but vegetables must be placed in the stew in the order in which they are cooked.

Vegetables, whether from your garden or from the market (from the store), must be thoroughly washed before cooking using cool water. Those that need to be peeled are peeled, the rest is removed from the stalk, and they are cut. It is worth cutting them into small cubes, but carrots and potatoes should be cut a little smaller, so they will quickly reach readiness.

Tomatoes are best not chopped, but chopped, turning into a sauce. You can do this using a food processor, but cutting the tomatoes in half and rubbing them on a grater so that the skin remains in your hands is quite good.

The washed fresh herbs are very finely chopped, and the hot chili is best cut into thin half rings.

On a note! Use rubber gloves when handling hot peppers. Do not rub your eyes or touch your face with your hands. If it happens that pepper juice gets into the eyes or on the skin, immediately rinse it under cool running water.

The order in which vegetables are added to the stew... Carrots and potatoes are added to meat products stewed with onions and garlic, then peppers and zucchini, then eggplants and tomatoes, cabbage and peas. Each tab of vegetables comes with an interval of 10 minutes. Salt and pepper, fresh herbs are the last to be added to the stew. (If you cook vegetable stew without adding meat products, then garlic is added at the end of cooking, along with spices and herbs.)

So that all vegetables undergo a complete heat treatment and do not remain raw, it is important to control the liquid level during the cooking process. Little by little adding broth or water, the density of the summer vegetable stew is also controlled.

During the cooking process, the dish does not even need to be stirred, laying the vegetables in layers as the upper ones are cooked. Well, of course, you shouldn't immediately serve it to the table, the stew should be infused so that all the vegetables exchange flavors and "make friends" in the dish.

With meat, the cooking process will take approximately 1.5 hours, the vegetable version takes no more than 45 minutes.

Good appetite!

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