How to make a simple stew. Vegetable stew with mushrooms, zucchini and potatoes. Video recipe on how to make stew from vegetables and chicken

Vegetable stew can serve as an excellent side dish. It goes well with all types of meat and looks very appetizing on the table.

Vegetable stew:

To prepare, you need to take bell peppers, onions and eggplants in equal quantities (2-3 pieces each). Peel the potatoes, remove the seeds from the peppers, wash the eggplants and cut off the dried ends. Then all ingredients, including peeled onions, are cut into cubes of the same size and placed in a deep frying pan. Add a couple of finely chopped garlic cloves and 2 tbsp. spoons of tomato paste. Salt, mix and add water. When the vegetables become soft, the stew is ready. A few minutes before it’s ready, add a few black peppercorns and sprinkle with fresh herbs.

with beets in the oven:

Ingredients: 3 carrots, 2 beets, onion, 5-6 pcs. potatoes, 200 gr. fresh cabbage, salt and herbs. The beets are cut into small, thin rings or slices and fried in vegetable oil. The onion is cut into thin half rings, carrots and potatoes into small slices. The cabbage is chopped, all the vegetables are placed in a heat-resistant bowl, salted, filled with water and mixed. Preheat the oven to 180 and put the stew in it for 60 minutes. Sprinkle the finished dish with fresh herbs.

The next vegetable is very simple. All preparation will take no more than half an hour.

You will need: 3 young, small zucchini, 3 eggplants, green onions, dill, 6 pcs. tomato, peppercorns and spices to taste. Zucchini, tomatoes and eggplants are peeled and cut into cubes. The vegetables are thrown into the pan, sprinkled with onions and dill, and a little oil is added. Everything is salted, mixed and filled with water so as to cover the vegetables. You can add a little of your favorite seasoning to taste. When the water boils, reduce the heat, cover the stew with a lid and leave to simmer for 40 minutes.

Vegetable stew with cabbage:

To prepare you need to take: 300 gr. cabbage, 2 small zucchini, 1 sweet pepper and one carrot, two small tomatoes, a couple of cloves of garlic. Zucchini, carrots and peppers are cut into cubes, cabbage - into small squares. Transfer the vegetables into a deep frying pan and fry for about 10 minutes. Add 3 tablespoons of tomato paste, garlic, mix and add water. Add bay leaf, peppercorns and a tablespoon of flour diluted in ½ cup of water. Simmer over low heat until the vegetables are soft - about 40 minutes.

Aromatic vegetable stew with spices:

You need to take 2 small zucchini, sweet peppers and eggplant, three tomatoes, 1 carrot and 1 onion, garlic, a tablespoon of vodka and curry seasoning, tarragon and ginger.

Vegetables are peeled, washed, cut into cubes and blotted with a paper towel. The onion is finely chopped and fried. After 5 minutes, zucchini, eggplant and carrots are added to it, and after a few minutes - tomatoes. When the vegetables are browned, add a little water and leave them to simmer over low heat for about a quarter of an hour. A few minutes before readiness, add pasta, vodka, 0.5 teaspoon of curry and a pinch of tarragon. Salt to taste.

Vegetable stew with potatoes:

You will need: potatoes - 6 pcs., two bell peppers, carrots, garlic, a large onion and 2 tablespoons of tomato paste. The potatoes are peeled and cut into large cubes. Eggplants - into circles, which are then divided into 4 parts. The carrots are grated on a coarse grater, and the peppers and onions are cut into wide half rings. Garlic cloves are passed through a garlic press or chopped finely. Place all the ingredients in a saucepan, mix, salt and pepper to taste, add a glass of water, add tomato paste and leave on the stove for an hour. To prevent the stew from burning, it must be stirred periodically.

Vegetable stew in the summer, in any form, cold or hot, is very good. They prepare a stew with zucchini, potatoes, and eggplants. And any other vegetables. And although it is a vegetable, it is even prepared with meat.

Mostly vegetables are fried in a frying pan, but can be cooked in the oven or in a slow cooker. I wrote an article a long time ago in which there are three interesting recipes and it is called: - vegetable stew. Be sure to watch it, it's really beautiful, original and interesting.

Recipes for vegetable stew prepared at home with zucchini, eggplant, potatoes

Let's look at a few recipes, with different ingredients and prepared differently.

Menu:

1. Recipe for a very tasty aromatic vegetable stew

Ingredients:

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

Preparation:

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

2. Also cut the potatoes coarsely.

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

3. Coarsely chop the onion. Wash the greens, dry and chop.

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

5. For tomatoes, make a cross-shaped cut on the side opposite the stalk. We put them in boiling water for 2-3 minutes, after which you can take them out and put them in cold water to continue working with them without getting burned, or just let them cool a little. Now loosely remove the skin and chop coarsely.

6. Peel the garlic and crush it with a garlic clove.

Let's start frying the vegetables

7. Pour vegetable oil into the frying pan so that it covers the bottom. Heat well and place the potatoes in the pan. Fry until almost done over high heat.

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

9. Add eggplants to the same oil. If you poured little oil the first time, add more, but be sure to let it warm up. After 5-7 minutes, add chopped onion. Mix everything.

When you put something in a pan, especially a hot one, don't forget to stir it right away.

10. When the onion becomes transparent, add bell pepper. Mix everything again. At this time you can add hot pepper if you like. We didn't add it.

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

12. Pour in half the greens.

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

We don't add water at all. All vegetables are stewed in their own juice.

14. Cover again for a few more minutes.

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

16. Our vegetable stew is ready.

Serve the dish hot or warm, first sprinkled with fresh herbs.

Look at this beauty. It’s a pity to eat it, I want to look, but the aroma emanates from it is impossible to stand.

Bon appetit!

1. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

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

Preparation:

1. Wash all products, dry them, clean them if necessary.

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

3. Lightly add some salt to the zucchini, mix and leave to stand while we work on other vegetables.

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

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

6. When the zucchini is fried, add the onion and fry until the onion is transparent. Add carrots to onions and zucchini. When the vegetables are slightly fried, add salt and sprinkle a little curry. If you don't like curry, you don't have to add it.

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

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

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

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

10. Mix well and our delicious vegetable stew is basically ready.

Don't overcook the vegetables. They should have a little cheese, not porridge.

Place on plates, garnish with a sprig of herbs and serve.

Bon appetit!

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

Ingredients:

• Sweet pepper - 3 pcs.
• Eggplants - 3 pcs.
• Tomatoes - 3 pcs.
• Onion - 2 heads
• Garlic - 3 cloves
• Zucchini - 1 pc.
• Salt pepper

Preparation:

1. Cut the washed eggplants into large cubes, sprinkle with salt, mix and leave so that they give juice and with it the bitterness drains away.

2. We also cut the potatoes into large cubes. We will cook the potatoes separately. Pour some water into the pan, add salt, add the potatoes and cook until almost done.

3. Cut the onion into thin half rings. Pour a little vegetable oil into a frying pan, heat it, fry the onion until soft, and then add the sweet pepper, cut into large pieces.

4. Stir and fry for 5-6 minutes.

5. Drain the dark liquid that appears from the eggplants. We wash them well, dry them with a paper towel and add them to the pan with the onions and peppers.

6. Mix everything. Fry for about 5 minutes. Then close the lid and simmer for another 8-10 minutes, until cooked.

7. Slice the zucchini thinly into semicircles or, if large, into quarters. And fry for 5-6 minutes in a separate frying pan. Be sure to add some salt.

8. Cut the tomatoes crosswise. Pour boiling water for 2-3 minutes. We take it out and remove the skin.

9. Cut the tomatoes into small pieces and add to the eggplants. We send zucchini there too. Salt the tomatoes, pepper, mix everything.

10. Drain the water from the potatoes, add the finished boiled potatoes to the vegetables. Squeeze the garlic in there too. Mix. Cover with a lid and simmer for another 5 minutes.

In general, vegetables are fried over high heat, but when they are stewed, we reduce the heat.

Place the prepared vegetable stew on plates and sprinkle with herbs.

Bon appetit!

1. Video - Vegetable stew with meat

Bon appetit!

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

5 secrets of delicious vegetable stew

1. It is best to cut the vegetables into equal pieces. This way they will fry and stew more evenly, and the stew itself will look more beautiful.
2. There are several cooking technologies. All vegetables can be fried or boiled separately, and then combined and cooked until the stew is ready. 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 choose the second cooking method, try to add the vegetables in the correct sequence. Otherwise, the stew may turn into a shapeless mass. Add firmer vegetables first, such as potatoes, peppers or pumpkin. And after a while, add soft ingredients: tomatoes, peas or herbs.
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 seasonings may change. Therefore, add them in the middle of cooking or towards the end. Then the dish will be more flavorful.

5 vegetable stew recipes

As already mentioned, stew can be prepared from any products that can be 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.

Preparation

Cut the Brussels sprouts in half or leave 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 carrots 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 liquid from the corn and simmer, covered, over moderate heat for about 10 minutes.

Add peas and diced peppers to the vegetables and cook for another 7 minutes. Place cabbage and corn in the pan, add salt, Italian herbs and chopped herbs. 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 olive oil;
• 2 tablespoons 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.

Preparation

Disassemble the cabbage into florets and place in boiling salted water for 5 minutes. Then drain in a colander and reserve 150 ml of the liquid in which the cabbage was cooked.

Peel the 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 slices, and the onion into half rings. Heat two types of oil in a frying pan 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. Place the cabbage and potatoes in the pan, pour in the remaining water from the cabbage and simmer for about 10 minutes. Add the chickpeas and spinach and cook until the greens soften.

jamieoliver.com

Ingredients

• 3 zucchini;
• 3 red or yellow peppers;
• 3 tablespoons olive oil;
• 2 red onions;
• 4 cloves of garlic;
• ½ bunch of basil;
• several 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.

Preparation

Cut the eggplants, zucchini and peppers into large pieces. Heat 2 tablespoons oil in a frying pan over medium heat. Stir-fry the vegetables for about 5 minutes until they are browned and soft. Place 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 stems, and thyme leaves. Fry, stirring, for 10–15 minutes.

Place 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 salt if necessary. Stir and cook for another minute.

eatsmarter.com

Ingredients

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

Preparation

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

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

Heat the oil in a frying pan over moderate heat and fry the onion and garlic. Add the peppers, celery and green beans and sauté for 2-3 minutes. Pour in a little water, cover with a lid and simmer for about 10 minutes.

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

bbcgoodfood.com

Ingredients

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

Preparation

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

Heat the oil in a frying pan, add chopped garlic and diced carrots and fry for 5 minutes. Add tomatoes, thyme, bay leaf and wine and cook for another 5 minutes.

Add peas, chopped onions and artichokes to the vegetables. Cover with a lid and simmer for 8–10 minutes. Remove the bay leaves, season the stew with salt and stir well.

For our body. They supply it with vitamins, organic acids, microelements, dietary fiber, macroelements and various nutrients.
Each vegetable contains its own nutrients. For example, peppers contain a lot of vitamin C, and carrots contain carotene. Another advantage is the low calorie content of vegetables, which is especially appreciated by nutritionists and people who decide to lose weight. After all, you can quickly get enough of voluminous vegetable dishes, but there is no danger of gaining extra calories.
Organic acids found in vegetables (citric, malic, etc.), as well as essential oils, affect the processes that occur in the digestive system by stimulating the secretion of the digestive glands. For example, various vegetable salads prepare the food system to accept coarser foods. And various vegetable side dishes in combination with seasonings contribute to better digestion of fish and meat.
All beneficial substances can be obtained only by eating raw vegetables. Cooking, especially for a long time, reduces the level of nutrients, so it is better to ferment, preserve, or steam vegetables. If you need to preserve raw vegetables for a long time, you can freeze them.

Vegetable stew, products

Today I will tell you how to prepare a delicious vegetable stew. Stew is a dish that can come in various variations. You could even say that it can be made from any vegetables that you currently have in the refrigerator. I’ll say right away that the stew does not cook quickly, only because preparing the vegetables and cutting them takes time. But if you involve your family in cooking, then things will go much faster: someone will cut, someone will cook.
You will need:

• zucchini, 1.5-2 kg;
• white cabbage, 250-300 g;
• carrots, 2 pcs., medium size;
• onion, 1 large head;
• potatoes, 1 kg;
• tomatoes, 3 large things;
• greens, 1 bunch;
• mayonnaise, salt - to taste.

Cooking vegetable stew

Well, let's get started. As I write, I will deviate from the topic and add my own notes.
Since I am preparing the stew for a 4-liter pan, the calculation of the required vegetables will be appropriate.
So, what do we cook with? I just cook it in water so as not to waste a lot of time, but if you have pre-cooked broth, the stew will be tastier. I experimented, tried to cook stew with chicken and beef broth. In my opinion, the first one is better because the beef broth is a little fatty. In addition, after standing, beef broth stew acquires a strongly pronounced salty taste.
Preparing the vegetables. We wash and clean them. When buying zucchini, take it young so that there are no seeds in the stew. Otherwise, peel them and cut the zucchini into small cubes.

Heat a frying pan, pour a little sunflower oil and fry the zucchini. Fry until the zucchini becomes soft and turns brownish in color. In this case, the mass will settle slightly.

Finely chop the onion and fry in oil until transparent.



Three carrots on a coarse grater and also fry in oil. In general, it is also recommended to cut carrots into cubes, so as not to spoil the aesthetic side of the dish, but you know, when time is short, there is somehow no time for playing with cubes.

While this is all fried, peel the potatoes and cut them into small cubes. Approximately it requires about 1 kg. If we talk about a more precise quantity, then there should be enough potatoes so that the saucepan where you are going to cook the stew is 1/3 full.
During zucchini season, potatoes are not cheap. Therefore, here you can vary the amount of vegetables: less potatoes, more zucchini, you can add more cabbage. After cutting the potatoes, fill them with water, put them on the fire and wait for the water to boil. Then we skim off the foam and add salt.
Readers of MirSovetov should judge how much water to add according to their own taste. If you like it thick, add less water; if it’s liquid, add more. The best way to do this is to boil the potatoes in a small amount of water, and after adding the remaining vegetables, adjust the thickness of the stew by adding the required amount of water.
While we are waiting for the potatoes to boil, we cut the cabbage and then throw it into the boiling water with the potatoes. Cook for 10 minutes.



Now let's assemble the stew. Add fried onions, carrots and zucchini to the cabbage. Let it cook for 5 minutes.
At this time, pour boiling water over the tomatoes for 3 minutes, then remove the skin and cut into small pieces.





Load into a saucepan. Stir, add salt if necessary and cook until the potatoes and cabbage are fully cooked.



About salt... It’s better to under-salt the stew.
Two minutes before readiness, add chopped herbs and mayonnaise to taste. As an option, you can add homemade sour cream or separator cream.



Bring to a boil and simmer for a minute.
That's it, the stew is ready, you can put it on plates and start the meal.

The good thing about stew is that this dish can be eaten both hot and cold. You can add any vegetables you want to it. I added both pepper and cauliflower. There was also a version of the stew with the addition of chopped sausages 5 minutes before the end of cooking. It turned out very tasty.
Well, I told you about my recipe for vegetable stew. I hope you enjoy it very much. Bon appetit!

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

How to cook vegetable stew

Whether it’s winter outside or summer, stew is a welcome vegetable treat not only on the diet menu. Stimulating the appetite (translated from French), stew is a symbol of satiety, which is prepared from everything that is available, cut into pieces. The cooking technology does not dictate strict rules, but to prevent a vegetable dish from turning into “porridge”, you will have to adhere to some rules.

• If the additional ingredient is meat, then you need to start cooking with it.
• After the time allotted for cooking is completed, it is recommended to simmer the stew under the lid.

Vegetable stew recipes

Correctly cutting and simmering for a certain amount of time - these are two simple secrets on which all options for preparing a vegetable dish are based. The ingredients can be almost all types of vegetables, and meatless recipes will not take much time to prepare, while meat recipes will fill you up well. If there is a need to preserve the maximum of nutrients and make it beautiful, as in the photo, then you should use a steam or multicooker to prepare a hot vegetable snack.

Vegetable stew with eggplants and zucchini

If you want to make a tasty, but not greasy vegetable dish for dinner, then this dish is ideal. The serving is designed for four people, and the most healthy stew will be made from fresh fruits, which are collected as the harvest ripens in summer and early autumn. The step-by-step recipe will show you how to prepare an easy second course, but first you need to prepare the following ingredients:

• eggplant – 1 pc.;
• zucchini – 1 pc.;
• carrots – 2-3 pcs.;
• tomatoes – 3-4 pcs.;
• bell pepper – 2 pcs.;
• onion – 1 head;
• green peas – 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 zucchini layer, the fruit must be cleared of seeds, cutting the remaining part into cubes.
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, onion, carrots, fry, stirring for 10 minutes.
4. Then add sweet peppers, tomatoes, simmer for a few minutes, then peas, crushed garlic, mix gently.
5. Cover with a lid and cook for another 10 minutes.

How to cook vegetable stew in a slow cooker

No matter how many methods there are, the simplest is to use a multifunctional household appliance with an automatic mode. To get a delicious second meal, you just need to chop and load the ingredients, and at the end you will get a colorful and healthy vegetable dish. The stew will retain a maximum of vitamins with a minimum calorie content. The only alternative would be a cauldron, but the stewed vegetable side dish 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 (long white or brown) – 250 g;
• BBQ sauce – 500 g.

How to cook:

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

Vegetable stew with potatoes

The popularity of this variation of the famous vegetable dish is almost incomparable. Almost any type of vegetable can go well together, and the traditional recipe calls for 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 diversified.

Ingredients:

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

How to cook potato stew:

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

How to cook stew with meat and vegetables

A hearty and at the same time tasty second dish that captivates the palate and makes you want more even from the photo. This option is not suitable for a Lenten menu, but for a dietary menu it is ideal, because pork, beef, veal or lamb can be replaced with stew, chicken (breast) or turkey (fillet). Low-fat varieties will help reduce calorie content, and how to cook vegetable stew with meat - this step-by-step recipe will reveal the secret.

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 first soak the eggplants for a quarter of an hour in salted water.
2. Place everything in layers in a pan, starting with the meat, the last ones are the tomatoes, cut into pieces.
3. Simmer the stew under a lid over medium heat for about half an hour, then add chopped herbs, spices, garlic, and simmer for another 10 minutes until fully cooked.

Stew with mushrooms and vegetables

To ensure a delicate taste of the famous vegetable dish, you should choose early, young vegetables. For example, green peas can be cooked in their pods, and the taste, color, and nutrients can be preserved if you make a vegetable stew in the oven. Mushrooms, which can be taken fresh or frozen, will add piquancy and an incredibly seductive aroma to the finished vegetable dish.

Product composition:

• 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.

Preparation:

1. Cut the peeled vegetables, mushrooms into cubes, and finely chop the garlic.
2. Prepare a solution for onions from water, vinegar, sugar, immersing onions cut into half rings for a quarter of an hour.
3. Trim the pea pods from the stalk side and cut the remaining part in half.
4. Immerse the cabbage inflorescences in boiling water for 3-4 minutes, and then place them in a container of cold water to soften it.
5. Lightly fry carrots and potatoes, add pea pods and cauliflower florets.
6. Grease the baking dish, place mushrooms in the bottom layer, fried vegetable mixture on top, squeezed onion, cover with foil and simmer for 35-40 minutes.

How to do

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

Product composition:

• 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. Cut the meat, peeled vegetables into small cubes, onions into thin half rings, tomatoes into circles.
2. Pour everything into one large container, add spices, season with vegetable oil, and mix gently.
3. The pumpkin is a baking dish, so you need to cut off the top and save this part, which will then serve as a “lid”. Remove the inside almost to the sides using 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 improvised lid, securing with toothpicks.
5. It will take an hour and a half to prepare vegetable stew in the oven.

Pork stew with vegetables

When you want to diversify your weekly menu and at the same time make an appetizing, healthy main dish, then you should opt for this recipe. The finished dish will delight you with its taste and aroma, and its preparation does not require any special culinary skills. To add tenderness to the 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 vegetables;
• tomatoes - 3-4 medium ripe fruits;
• onion – 1 head;
• garlic – 2 cloves;
• water – 200 ml;
• spices - to taste.

Step-by-step preparation:

1. Peel the vegetables, cut the potatoes, carrots, tomatoes into cubes, shred the cabbage.
2. Chop the onion and garlic, fry along with the meat in a heated frying pan. Then put everything into a deep saucepan.
3. Next, you need to fry the potato cubes until a golden crust forms. Place a second layer in the pan.
4. After this, successively fry the cabbage, carrots, and tomatoes, and then lay them out in layers with the rest of the ingredients of the vegetable stew.
5. Pour a glass of boiled water over the meat and vegetables and simmer 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. It doesn’t take long to prepare an appetizing vegetable treat; fresh or frozen vegetables are suitable for its creation; young cabbage will add tenderness, and broccoli will add piquancy. If you use a double boiler, this will help preserve maximum vitamins.

Ingredients:

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

Cooking method:

1. Fry the onion, garlic and spices in a frying pan for 2-3 minutes until soft.
2. Place diced potatoes and cauliflower florets in layers in a double boiler, sprinkle with sugar, and add the toasted mixture. Pour in half a glass of water, set the cooking mode for 15 minutes, then add green peas, salt and pepper, then set for another 5 minutes.

Video: dietary vegetable stew