Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Few dishes can match the number of variations of recipes with vegetable stews. A stewpan, a saucepan or pots, in an 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 make vegetable stew

Whether winter is outside or summer, stew is a welcome vegetable treat not only on the diet menu. An appetite stirring (translated from French), stew is a symbol of satiety, which is prepared from all that is, cut into pieces. The cooking technology does not dictate strict rules, but so that the vegetable dish does not turn 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 completion of the cooking time, it is recommended to darken the stew under the lid.

Vegetable stew recipes

Chopping and stewing correctly for a certain amount of time are two simple secrets on which all the options for preparing a vegetable dish are based. Almost all types of vegetables can act as ingredients, while lean recipes will not take much time to cook, while meat recipes will saturate well. If there is a need to preserve the maximum of nutrients and make it beautifully, as in the photo, then you should use a steam or slow cooker to prepare a hot vegetable snack.

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. A portion is designed for four people, and the most useful stew will be obtained from fresh fruits, which are harvested as the harvest ripens in summer and early autumn. A step-by-step recipe will show you how to make an easy second, but the following ingredients need to be prepared first:

• 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, diced onions, parsley root, carrots, bell peppers - into strips, tomatoes - into slices. For the zucchini layer, the fruit must be peeled from the seeds, cutting the remaining part into cubes.
2. Green peas must be pre-boiled for about 5-7 minutes.
3. Pour vegetable oil into a preheated pan, add chopped zucchini, eggplants, onions, carrots, fry, stirring for 10 minutes.
4. Then add bell peppers, tomatoes, simmer for a few minutes, then peas, crushed garlic, mix gently.
5. Bring it to readiness for another 10 minutes under the lid.

How to cook vegetable stew in a slow cooker

No matter how many ways exist, but the simplest is to use a multifunctional household appliance with an automatic mode. To get a delicious second, you just need to cut and load the products, and at the exit you get a colorful and healthy vegetable dish. The stew will retain a maximum of vitamins with a minimum calorie content. The only alternative will be a cauldron, but a 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 (white long or brown) - 250 g;
• BBQ 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 on medium power for about 5 hours, and on high power for about 3 hours.
3. The next step is to add rice, cook for another half hour.

Vegetable stew with potatoes

In terms of the popularity of this variation of the famous vegetable dish, almost nothing beats. Almost all types of vegetables can be perfectly combined with each other, and the 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.;
• onion - 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 make a stew with potatoes:

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

How to make a stew with meat and vegetables

A nourishing and at the same time tasty second, which conquers the taste, makes you want to add even from a photo. This option is not suitable for a lean menu, but ideal for a dietary one, 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, vegetables into cubes, but pre-soak the eggplants for a quarter of an hour in salted water.
2. Put everything in layers in a saucepan, starting with meat, the last - 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, simmer for another 10 minutes until fully cooked.

Stew 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 you can preserve the taste, color, nutrients if you make a stew from vegetables in the oven. The piquancy and incredibly seductive aroma of the finished vegetable dish will be added by mushrooms, which can be taken fresh or frozen.

Products composition:

• mushrooms (any) - 300 g;
• potatoes - 350 g;
• carrots - 100 g;
• green peas (in 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. Dice the peeled vegetables, mushrooms and finely chop the garlic.
2. Prepare a solution for onions from water, vinegar, sugar, immersing onion chopped in 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 the carrots, potatoes, add pea pods, cauliflower inflorescences.
6. Grease a dish for cooking, put mushrooms in the bottom layer, fried vegetable mixture on top, squeezed onions, cover with foil and simmer for 35-40 minutes.

How to make

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 is sure to surprise! Another advantage of this recipe: you can cook a hearty version if you add meat, or a vegetarian one - without the last ingredient. A vegetable stew in pumpkin is perfect for a romantic dinner and goes well with semi-dry white wine.

Products 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, mix gently.
3. The pumpkin is a baking dish, so you need to cut off the top, save this part, which will further 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 it with toothpicks.
5. It takes an hour and a half to cook a vegetable stew in the oven.

Pork stew with vegetables

When you want to diversify the weekly menu, while making an appetizing healthy second, then you should opt for this recipe. The finished dish will delight you with its taste, 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 crops;
• tomatoes - 3-4 medium ripe fruits;
• onion - 1 head;
• garlic - 2 cloves;
• water - 200 ml;
• spices to taste.

Step by step cooking:

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

How to make 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 prepared for a short time, fresh or frozen vegetables are suitable for its creation, young cabbage will give tenderness, and broccoli will add piquancy. If you use a double boiler, it will help to preserve the maximum vitamins.

Ingredients:

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

Cooking method:

1. In a frying pan, fry the onion, garlic with spices, keeping for 2-3 minutes, until soft.
2. In a double boiler, lay the diced potatoes, cauliflower inflorescences, sprinkle with sugar, put the toasted mixture. Pour 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

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Vegetable stew is popular all over the world. It takes pride of place in every national cuisine. And whatever it is called (ratatouille in France or briam in Greece), the basis is the same: chopped stewed vegetables.

By its composition, the stew can be:

• vegetarian;
• with meat;
• with seafood;
• with beans;
• with mushrooms;
• with an egg.

And according to the method of preparation, the dish is divided into:

• extinguishing;
• baking in the oven;
• cooking in a slow cooker.

To please your family and start cooking a vegetable stew, it is enough to decide on the choice of available products and the preferred cooking method.

Secrets of a delicious lunch

How to cook a vegetable stew so it doesn't turn into porridge? What products to choose for cooking? And whichever cooking recipe is chosen, there are a number of rules for the perfect result.

1. To make the dish look aesthetically pleasing, all ingredients must be cut into the same pieces. It is preferable that it was a small cut, but it can be varied with the shape.
2. Perfect braising - each ingredient in its own saucepan. Because products have different degrees of readiness, then they should be stewed separately. But if the recipe involves quick cooking, then the vegetables are cooked together, but with a strict sequence of product placement. Then the taste of each component will be felt.
3. When using eggplant in a recipe, it should be pre-processed to remove the bitterness. To do this, salt the vegetable cut into rings well and leave for 30 minutes. Then rinse it from salt and dry it. Then use according to the recipe.
4. To cook a stew from vegetables with maximum health benefits and a minimum of calories - cooking should be done without additional sauce. Although for some recipes, the sauce contains all the zest.
5. Improvisation is the key to success. The whole feature is that you can experiment with vegetables by adding certain components, increasing the proportion of some products and reducing the content of others.

Vegetable stew recipes from around the world

Vegetable dishes are prepared in all parts of the world. Each nation brings its own individuality and originality to them. You can make a vegetable stew with eggplant and zucchini, potatoes and tomatoes, add meat or tofu to them. A variety of recipes will delight any gourmet, adding a special flavor to an everyday dish.

Italian taste of summer

A light Italian dish will be a great snack on a summer day. Bright colors and unusual combinations of tastes will give delight to true connoisseurs of delicious food.

• Zucchini - 0.5 kg;
• Pumpkin - 0.5 kg;
• Cherry - 2 glasses;
• Garlic - 2 cloves;
• Oregano, basil, parsley - 2 tbsp each spoons;
• Salt and pepper to taste.

For a special flavor and nutty flavor, it is best to use squash squash.

Cut the zucchini and pumpkin into slices. Cut all cherry tomatoes in half. Pass the medium-sized garlic through a press. Chop oregano leaves, basil and parsley to make 2 tbsp each greens. spoons.

Fry the zucchini and pumpkin in a hot skillet in olive oil. Cook until vegetables are soft, then add tomatoes, garlic and herbs. Stir gently and continue simmering until the cherry blossoms are tender.

Season the prepared vegetables with pepper and salt to your liking. This stew can be served hot or warm.

Hot Mexican passion

Vegetable Chicken Stew is a hearty Mexican dish that satiates well and replaces a full meal. Beans, corn and chicken are ideally combined, giving a unique look to the dish with its variegated color and variety of shapes.

• Chicken - 0.5 kg;
• Corn - 0.5 kg;
• Red beans - 0.4 kg;
• Tomatoes - 3 pcs;
• Sweet pepper - 3 pcs;
• Onions - 2 pcs;
• Cinnamon and dried spices (garlic, paprika, ground tomato) - ½ teaspoon each;
• Chile - ⅓ tsp. Of a spoon;
• Salt to taste.

It is best to prepare all the ingredients in advance. Chop the onion into half rings and cut the carrots into cubes. Remove the membranes with seeds from the peppers, cut them lengthwise into 4 pieces and cut into strips. Also divide large tomatoes into 4 parts, cut into half rings.

If using canned beans and corn, drain the water. It is preferable to choose fillet from chicken meat. Cut the chicken in any shape into medium-sized pieces.

The vegetables are placed in the stewing pan in sequence. First fry the onion over medium heat until half cooked. Add carrots to it. After a couple of minutes, add pepper. Then add the tomatoes. Add corn and beans last. Only then add salt, pepper and season with spices.

Mix everything and add pieces of meat. The chicken should be stewed in a vegetable sauce. The stew will be ready after 10 minutes.

Ajapsandali - a view from the height of the Georgian mountains

A traditional Georgian dish easily fits into technical kitchen innovations. Vegetable stew in a slow cooker turns out to be as tasty as that of a Georgian grandmother.

• Bulgarian pepper - 2 pcs;
• Green beans - 400 gr;
• Tomatoes - 3 pcs;
• Eggplant - 2 pcs;
• Bulb onions - 2 pcs;
• Garlic - 3 cloves;
• Cilantro is a large bunch;
• Basil - 2 branches;
• Peppercorns - 10 pcs;
• Salt to taste.

Properly prepared eggplants (already without bitterness) cut into a semicircle.

Chop the onion into small cubes. Cut the tomatoes and peppers into medium-sized cubes.

Pour a little vegetable oil into the bowl and set the “Baking” mode in the multicooker. Fry the onions in hot oil for 15 minutes.

Pour in tomatoes and peppers. Stir and cook for another 10 minutes.

Add eggplant and green beans. Pour in water so that it covers the entire contents of the bowl.

Cook for an hour in the "Braising" mode.

Finely chop the cilantro and basil. Pass the garlic cloves through a press. And 15 minutes before the end of cooking, add all this to the vegetables. Add peppercorns and salt to the stew to taste.

French charm in ratatouille

This gourmet French dish is very easy to prepare. All components are cut into circles and baked in the oven. Traditional ratatouille is a vegetable stew with zucchini and tomatoes. Whether to add sauce to them or not, to make a classic ratatouille or a vegetable stew with eggplant - there are enough options for every day.

For a simple herbal ratatouille, you need:

• Eggplant - 2 pcs;
• Zucchini (green) - 2 pcs;
• Zucchini (yellow) - 2 pcs;
• Tomatoes - 5 pcs;
• Spicy herbs, salt to taste.

Prepare eggplants, remove bitterness from them.

All other products - zucchini, zucchini and tomatoes - cut into slices of the same thickness as the eggplant.

In a baking dish, fold all the vegetables in turn: eggplant, zucchini, tomato, zucchini. Fill out the entire form with them. Top with salt and sprinkle with herbs, lightly drizzle with olive oil.

Cover the form with paper and bake everything in the oven at 200 C for about an hour. Before serving, the ratatouille should be infused for about 10 minutes.

Classics of Hungarian cuisine

Vitamins in winter, yummy from a can - it's all about lecho. The dish from Hungary gained popularity and spread throughout Europe. Everyone knows the recipe for a vegetable stew for the winter - these are peppers stewed in tomato with a lot of carrots and onions. But the traditional Hungarian lecho is different. And who said that a vegetable stew cannot consist only of peppers and tomatoes?

• Sweet pepper - 2.5 kg;
• Tomato - 3 kg;
• Sugar - 100 gr;
• Salt - 2 tsp;
• Ground pepper - to taste.

Scald the tomatoes with boiling water and peel them. Grind the pulp in a meat grinder or beat with a blender. Put on fire to boil. This will be the pepper dressing. In the absence of tomatoes, they can be replaced with 1 kg of tomato paste.

For beauty and richer taste, you need to use different varieties of pepper. Cut the pepper into 2 halves, remove seeds and partitions. Cut it into pieces 1-2 cm wide.

Place the peppers in boiling tomato dressing and simmer over low heat for 15-20 minutes. During cooking add sugar, ground pepper and salt to taste.

Put the ready-made hot lecho into clean pasteurized jars, roll up the lid tightly - and the vegetable stew is ready for the winter!

Intoxicating stew from Ireland

A simple but tasty and satisfying vegetable stew with meat and a slightly beery flavor will turn everyone a little Irish. A multicooker will significantly help reduce the time in the kitchen.

• Meat - 0.6 kg;
• Potatoes - 6 pcs;
• Carrots - 1 pc;
• Celery - 3 stalks;
• Leeks - 1 pc;
• Beer - 0.5 l;
• Peppercorns - 5 pcs;
• Salt to taste.

Ideally, so that the Irish-style vegetable stew with meat in a multicooker turns out to be close to the original, you should take lamb, but you can safely replace it with beef. And for languishing dishes, dark beer is best suited.

Cut the meat into large pieces. Fry it in a hot frying pan to make a small crust, then transfer it to the multicooker bowl.

Cut carrots, leeks and celery into slices, but not very thin. Add vegetables to meat. Salt and pepper everything. Pour over with beer and cook for 40 minutes on “stewing” mode.

The potatoes are cut into large pieces and added to the multicooker. Simmer the stew until the potatoes are cooked through.

Spanish flamenco with pisto

Pisto is a traditional vegetarian dish in Spain. The recipe for vegetable zucchini stew is completely uncomplicated. And the advantage of this dish is that it is wonderful in all its manifestations: it is served as an independent dish and as a side dish, consumed hot and cold. You can also cook such a vegetable stew in a slow cooker or in the traditional way.

• Zucchini - 2 pcs;
• Pepper - 2 pcs;
• Tomato - 1 kg;
• Onions - 1 pc;
• Sugar - ½ teaspoon;
• Salt and pepper to taste.

Peppers are best taken in different colors. Seed peppers and cut into half rings. Also chop the onion. Fry vegetables in a hot skillet in olive oil. When the peppers are soft, add sugar.

Cut the courgettes into slices. Peel the tomatoes and chop finely. Fry the zucchini with tomatoes in a separate pan until tender.

Mix all vegetables in one pan, season with salt and seasonings to taste. Simmer over low heat for 2-3 minutes. If there is excess liquid, then you should not cover with a lid.

Bell peppers - the highlight of the program

Bulgarian housewives cook hearty and uncomplicated. This vegetable stew recipe contains a minimum of ingredients: minced meat with potatoes. The piquancy and beauty of the dish is, of course, the bright bell pepper.

• Potatoes - 5 pcs;
• Bulgarian pepper - 1 pc;
• Minced meat - 300 gr;
• Greens, salt, pepper - to taste.

If you want to get an unusual dish, then 1 large red bell pepper can be replaced with 2 pieces. medium size in different colors. Minced meat is best taken mixed: pork and beef.

Remove seeds and partitions from the pepper. Cut it into large cubes. Crumble medium-sized potatoes in the same way as peppers.

Fry the minced meat in a deep frying pan for about 8 minutes. Then add prepared vegetables to it. Stir and continue to fry for another 5-7 minutes.

Finely chop a bunch of greens and add to the dish. Season with pepper and salt to taste. Pour 300-400 ml of water into the stew and simmer everything for about half an hour over low heat. So that the vegetable stew with minced meat does not burn, it must be stirred periodically.

Traditions of Ukrainian Cossacks

For strength, dexterity and endurance, the Zaporozhye Cossacks have long used healthy and hearty dishes in their diet, in particular, vegetable stews. After potatoes, the main constituent ingredient in it is a large number of meat products. How to cook such a vegetable stew with meat to please your beloved man? Simply and easily!

• Potatoes - 10 pcs;
• Carrots - 2 pcs;
• Garlic - 2 cloves;
• Pork brisket - 300 gr;
• Beef - 300 gr;
• Smoked undercap - 300 gr;
• Smoked pork ribs - 200 gr;
• Salt, pepper, bay leaf - to taste.

Chop the carrots into strips of medium thickness. Cut the potatoes into large pieces.

Dice the brisket, beef and underwings. Trim meat from pork ribs.

In a hot skillet, fry the raw meat in vegetable oil. Season well with salt and pepper. After 3-5 minutes, add the undercrown and carrots to it. After another 2 minutes, put the trims of the ribs. Fry everything, stirring constantly.

Put everything in a baking dish in layers: meat, potatoes, meat, potatoes. Salt each layer of potatoes and transfer with bay leaf.

Add a little broth or water to the dishes. Add a few peppercorns.

Cook the vegetable stew in the oven for at least 40 minutes at 200 C. Check the readiness against the potatoes.

Pass the garlic through a press. Add it 10 minutes before the end of cooking and stir gently. Cossack-style vegetable stew with potatoes should be slightly infused under the lid before serving.

Delicious homemade stew

Perhaps the most common, familiar and familiar dish for the Slavs will be vegetable stew with cabbage and potatoes. Such an ordinary, but healthy and tasty dish must be present at the family table. And what is remarkable: different cutting of products does not affect the taste of the dish in any way.

• Potatoes - 4 pcs;
• Cabbage - 300 gr;
• Tomatoes - 7 pcs;
• Carrots - 1 pc;
• Zucchini - 250 gr;
• Onions - 1 pc;
• Salt and pepper to taste.

Chop the white cabbage into strips. Cut the potatoes and zucchini into medium cubes.

Chop the onion in half rings, and grate the carrots on a coarse grater. Chop the tomatoes in large pieces.

In a saucepan, lay in layers: potatoes, and on top of carrots with cabbage. Pour the vegetables a little with water so that it only covers the bottom layer - the potatoes. Simmer covered for 5-6 minutes.

Add tomatoes and zucchini. Top up with water if necessary. Season with salt to taste and simmer for another 3-4 minutes.

Fry the onions until golden brown. Pour it over the vegetables. Continue to simmer everything until the dish is fully cooked.

Good afternoon friends!

Today we are preparing a vegetable stew according to the most delicious recipes. It can be prepared from any vegetables, at your discretion, and you can vary the amount of ingredients. This is a versatile dish, it can be offered as a second or side dish with meat.

Stew recipes are interesting in that the basis of the dish is the same for everyone - it is chopped stewed vegetables, and the additives to them can be very different: meat, mushrooms, seafood, legumes. Cooking methods are also interesting - you can stew in a pan, bake in the oven, or, as it has become fashionable recently, cook in a multicooker.

Have you ever cooked this dish? How did you get it?

Each vegetable has a different cooking time. How to make sure that in the final product it retains its shape, firmness and biological value, and does not turn into caviar. Read on, I'll talk about this further.

Vegetable stew recipe

I love autumn for its abundance. I look at the beds and rejoice at the color and variety of the grown crop. I get inspired by culinary feats, and the first thing that comes to mind is a vegetable stew. Let's cook it together, improvise and add everything we have to the dish.

Ingredients:

• onions - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 2 pcs.
• eggplant - 2 pcs.
• olive oil - 2 tablespoons l.
• bell pepper - 2 pcs.
• garlic - 4 cloves
• green hot pepper
• bay leaf - 2 pcs.
• apple cider vinegar - to taste
• seasonings: oregano, basil - a bunch
• greens: parsley, dill - a bunch
• salt to taste
• sugar - to taste
• chicken broth - 100 gr.

Preparation:

Simple rules to follow when making stews:

• cut all vegetables coarsely enough
• put food only in a hot pan
• fry until half cooked
• lay in sequence
• salt only at the end of cooking

We put the pan on the fire, pour in the oil.

Cut the onions into large squares, they will be stewed well during the cooking process. When the oil warms up, send the onion to the pan. After 2 minutes, it becomes transparent.

Rub the carrots on a coarse grater and combine with the onions, mix, close the lid, leave over low heat.

Cut the potatoes into medium cubes, send them to the pan with carrots and onions.

Bell peppers are best in yellow. The beautiful color scheme gives an aesthetic appearance to the dish and raises the appetite. Pepper the seeds and cut into medium slices. We send to the pan.

Cut off the tail of the eggplant, cut into medium rings. If it turns out to be bitter, chop it up and put it in a bowl, salt it well and let it sit for 20 minutes. It will release the juice, it must be drained and the bitterness will go away with the juice. We will fry the eggplants in another pan.

We clean a young zucchini. If you come across with seeds, remove them with a spoon. Cut into larger pieces and send to the vegetable mixture. Add a little and mix.

To make the stew juicy, add 100-150 grams of chicken broth.

Add stewed eggplant there.

Cut young white cabbage, simmer for 7 minutes.

Peel the tomatoes. To do this, we dip them in boiling water for a few seconds and immediately under cold water. The peel is easily removed. We cut and wait for the cabbage to be stewed and only then add the chopped tomatoes.

If there is no tomato, you can add tomato juice or paste.

Peel the garlic, knead it with the flat side of a knife and chop it. Crushed garlic quickly gives its taste and aroma to the dish.

Add your favorite seasonings. I take oregano, basil, a little fennel.

Now you can add salt and stew for another 4 minutes.

Right now it is necessary to report on those ingredients that will determine the taste of the dish. For sourness, add apple cider vinegar, hot pepper for bitterness, sugar for sweetness.

Chop parsley and dill. Sprinkle on top. Vegetable stew is ready, let it brew for 20 minutes. It has the most intense flavor when hot. Serve cold.

Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant

This is one of the simplest and most delicious recipes. I cook this dish all summer, changing ingredients as new vegetables mature. Low-calorie, vitamin and easily digestible, it is well suited as a side dish for any meat.

Ingredients:

• onions - 2 pcs.
• carrots - 2 pcs.
• courgettes-zucchini - 2 pcs.
• potatoes - 2 pcs.
• eggplant - 2 pcs.
• cauliflower - 1 pc.
• chicken broth - 150 gr.
• olive oil - 2 tablespoons l.
• garlic - 4 cloves
• spices: oregano, basil, bay leaf - to taste

Preparation:

1. Cut carrots, onions into medium squares and sauté in a little oil.
2. Cut the potatoes into slices and fry.
3. Boil the cauliflower and disassemble it into separate coles.
4. Boil the green beans.
5. Combine all vegetables except cabbage in a deep frying pan, pour in 100 grams of broth and simmer.
6. 10 minutes, add the diced courgettes and simmer for another 10 minutes.
7. At the end of stewing, put the stewed cabbage, add pounded garlic, bay leaf, spices.
8. When serving, sprinkle generously with herbs.

A simple recipe for vegetable stew with meat in a slow cooker

The use of kitchen equipment frees you from a long time in the kitchen. This makes a stew with soft and juicy meat, delicious potatoes and cabbage. Cooking time 1 hour.

Ingredients:

• beef meat - 500 gr.
• potatoes - 1000 gr.
• onions - 2 pcs.
• carrots - 2 pcs.
• white cabbage - 300 gr.
• tomato paste - 1 tbsp l.
• vegetable oil - 2 tbsp. l.
• salt, spices - to taste

Vegetable stew with chicken and potatoes

This is one of the best recipes for vegetable stew with meat. It turns out to be an easy, satisfying, budget dish. Also attracted by the large selection of available ingredients and the speed of preparation.

Ingredients:

• chicken breast - 500 gr.
• onions - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 500 gr.
• vegetable broth - 150 gr.
• olive oil - 2 tablespoons l.
• garlic - 4 cloves
• spices: basil, bay leaf - to taste
• tomato sauce - 1 tbsp. l.
• black peppercorns - 6-8 peas
• greens: parsley, dill - to taste

Preparation:

1. Cut the chicken breast fillet into medium pieces and fry in olive oil, in a cauldron, until half cooked, for 10-15 minutes.
2. Choose medium sized potatoes, peel and cut in half. Fry in boiling oil until golden brown. We put it in a cauldron for meat.
3. Cut the young carrots into medium rings. If it is coarse, then it is better to grate on a coarse grater. Peel the onion and set the mode in medium half rings. Mix both ingredients and simmer slightly, then add to the meat and potatoes.
4. Add cabbage, green beans if desired. We boil them in a small amount of salted water and send them to the cauldron.
5. Add finely chopped garlic, black peppercorns, bay leaves, basil sprigs, tomato sauce, salt.
6. Fry two tablespoons of flour in a frying pan, dilute with vegetable broth, in which cabbage and beans were cooked.
7. Gently mix everything, fill with broth, cover with a lid and set to simmer for 20-30 minutes over low heat.
8. Put the finished stew with chicken on a large dish, sprinkle with chopped dill and parsley on top. Bon Appetit!

How to cook vegetable stew in a saucepan

Any vegetable other than cucumber will work for this simple recipe. It turns out to be a light, low-calorie, but at the same time very tasty dish.

Ingredients:

• zucchini - 1 medium size
• carrots - 2 pcs.
• onions - 2 pcs.
• sweet bell pepper - 1 pc.
• tomatoes - 2 pcs.
• garlic - 2 cloves
• salt, pepper - to taste

That's probably all. Thanks for reading to the end. Wait for new recipes.

Vegetable dishes Is the basis of a balanced diet. The value of vegetables for the body is determined not only by their biological value (the main suppliers of vitamins, minerals and trace elements), but also by their beneficial effect on the entire process of digestion and assimilation of nutrients. To stay healthy and active, a person should consume at least 600g every day. vegetables and herbs. Therefore, we are not lazy and prepare more tasty and healthy vegetable dishes.

All vegetable recipes

This delicious and unusual cake is a great dish for a holiday or for a special occasion. It is simple to prepare, it turns out delicious, cheap and beautiful. A great alternative to meat dishes ...

Prepare this vitamin caviar from zucchini, eggplant, salad peppers, onions, carrots and tomatoes. It is prepared quickly and simply, it turns out tasty and healthy, an excellent light dinner ...

Make this delicious, healthy and practical eggplant, zucchini and tomato dish. Previously, ratatouille was considered the food of the poor, today it is served in the most luxurious restaurants in the world ...

This dish is prepared very quickly and simply, and if there is a jar of canned beans and lecho, then cooking a vegetable stew generally takes a few minutes ...

Try these extraordinarily tender and juicy lentil cutlets with onions and carrots. They are prepared quite simply and taste a little like potato zrazy ...

Is the flu raging on the street, and garlic dries in the fridge? Then I recommend making vitamin caviar from garlic - an excellent remedy for the prevention and fight against colds and flu ...

If you are planning to cook something new and unusual, and at the same time to be quick and inexpensive, then try this recipe. Eggplants are delicious and completely without bitterness ...

Summer is the season of zucchini, and how not to cook all kinds of dishes from zucchini in summer, especially since you lose weight very well from them))). Such zucchini are prepared very simply, it turns out delicious and beautiful ...

These oven-baked zucchini are so beautiful and tasty that they deserve to become the main decoration of the dining table, and this unusual and inexpensive dish can be served for a holiday ...

This pate turns out to be tender, tasty and nutritious, in its nutritional properties they are in no way inferior to meat pate. A great recipe for those who are fasting ...

An unusual recipe for stuffed zucchini stewed in a very appetizing sour cream sauce. For the dish you will need: zucchini or zucchini, minced meat, onion, boiled rice, low-fat sour cream ...

A delicious, healthy and nutritious recipe that can add a touch of variety to your daily menu. Can be served with or without meat. Suitable for fasting and vegetarians ...

Be sure to try this low-calorie recipe from the German collection. This dish is perfect for vegetarians and those who are fasting. Preparing green beans is very simple ...

Eggplant saute is always a great side dish for any meat. No meat? And without meat, sauté flies away at the speed of light, with bread or boiled potatoes. A practical recipe for practical housewives ...

I recommend this simple, tasty and practical recipe. With just 300 gr. minced meat and a few zucchini can make a terrific dinner. So, let's go to the kitchen to cook stuffed zucchini ...

A very simple, cheap, practical and delicious recipe for stewed zucchini with vegetables. Step-by-step photos will help you quickly and easily prepare this dietary zucchini dish ...

These vegetable cutlets are perfect as a side dish with poultry or red meat. Very practical and quick to prepare. And to make the cutlets smooth and beautiful ...

I offer my grandmother's recipe, stuffed cabbage rolls are juicy, tender, fragrant, as if from childhood. They are prepared quite simply, it turns out delicious. Ingredients: white cabbage, minced meat, tomato sauce ...

These lazy cabbage rolls are just as tasty and just as juicy as traditional cabbage rolls, only they cook twice as fast. Don't believe me? Then try it and see for yourself ...

Be sure to cook these delicious vegetable-filled zucchini. They are delicious, beautiful and very healthy. A nutritious meal for vegetarians or those on a diet ...

An excellent dish for vegetarians and for those who care about their health and a beautiful figure. Stuff the salad peppers with mushrooms, fried onions, and then bake in the oven ...

Be sure to try this great recipe. The cabbage rolls baked in the oven turn out to be unusually tasty and juicy. Cook and see for yourself how different they are from ordinary stuffed cabbage ...

Everything ingenious is simple, like this delicious eggplant dish, which got its name for its spiciness. The mother-in-law's tongue is prepared very quickly and does not require any special skills at all ...

Try this simple and delicious pumpkin recipe. The dish is prepared by itself: cut the pumpkin, potatoes, onions, put everything in the oven and voila - a beautiful, tasty and healthy dinner is ready!

Everyone loves tomatoes. They make juicy and tasty salads, tomatoes can be stewed, pickled, made sauces, and can also be stuffed with meat and baked in the oven. The yummy turns out to be extraordinary ...

Beans are always tasty and healthy, and boiled beans with vegetables are simply an irreplaceable dish for vegetarians and those who fast during Lent. You can prepare a dish with or without vegetable lard ...

A delicious and practical recipe. This cabbage is prepared very quickly, it turns out juicy and crispy. Thanks to moderate heat treatment, almost all vitamins are preserved ...

This very tasty and beautiful vegetable dish came to us from sunny Italy. And Italians, as you know, know a lot about cooking. Just imagine: potatoes, eggplants and peppers baked in the oven with cheese ...

Zucchini is cheap, tasty and healthy. Therefore, in the summer we cook more zucchini dishes. The easiest recipe that any beginner can handle is fried zucchini with mayonnaise and garlic ...

The stew turns out to be especially tasty if all vegetables are fried separately, but ... in this case, an excess of oil is inevitable. Here's a simple and practical recipe without excess fat ...

Every good housewife always has delicious sauerkraut in stock. Cabbage will decorate any table as a regular vitamin salad. How to cook crispy and juicy cabbage, read here ...

Despite the fact that this dish is quite simple to prepare, it will require you to be collected and organized. But I assure you that you will be rewarded for your efforts. Your family will appreciate your concern for their health ...

Everyone loves this dish. Women for practicality, because stewed cabbage is an excellent side dish for any meat, in addition, it is an excellent filling for pies, and in terms of calorie content, that's what you need ...

Make everyone's favorite Vitamin Salad from fresh carrots. According to this very simple and quick recipe, Korean carrots are moderately crispy, moderately spicy and spicy ...

Summer, autumn is the time for fresh vegetables. Each hostess tries to cook as many vegetable dishes as possible. And the leader among them is the vegetable stew. Try this simple and delicious recipe ...

Everyone has probably heard about Gaspacho. This is a typical vegetable dish of the southern Spanish provinces and is made with only fresh vegetables. The main ingredients of Gazpacho are ripe tomatoes, olive oil ...

The most popular and favorite pea dish is undoubtedly pea soup. And the fresh pea puree soup is not only tasty and nutritious, it is also very healthy ...

Zucchini won popular love for its cheapness, availability and speed of preparation. But from them you can cook not only everyday dishes, such zucchini stuffed with cheese are also suitable for a holiday ...

There are many recipes for cauliflower, but this cabbage with fried mushrooms and béchamel sauce turns out to be unusually tender and tasty. Try it, it's so tasty and healthy ...

And this cauliflower with smoked meat rolls and avocado paste is definitely for gourmets. A very unusual dish, both in appearance and in the combination of products. And everything is filled with a special sauce ...

Everyone has heard about the benefits of spinach, but not everyone knows how to cook it deliciously. Try this delicate oven-baked spinach with tomatoes and cheese. Delicious and very healthy ...

This vegetable dish came to us from Spain. Moreover, as in the case of paella, there is no one recipe. But, despite all the variety, the main thing in this dish are vegetables stewed with mushrooms and bacon ...

Try this light and gentle cream. It will charge you with energy, help you maintain your health, beauty and shape. And to make the cream really tasty and tender ...

An original vegetable dish that can decorate the most sophisticated table. Unusual taste and even more unusual colors will not leave your guests indifferent ...

Prepare this delicious, filling and light dietary meal at the same time. It will fill you with energy and keep you slim. To prepare it, you will need very little: broccoli, rice and hake ...

A very simple, practical and quick recipe. You can pickle both cauliflower and cabbage. It takes 3-4 days to prepare, but it is eaten instantly. Take care of vitamins for the winter ...

Make delicious and healthy pickled eggplant. Spending quite a bit of time, you will get a vitamin cold snack, which is perfect both for a holiday and for every day ...

Among quick, tasty and at the same time healthy recipes, this recipe takes one of the leading places. This dish turns out to be so tasty and beautiful that it may well decorate a festive table ...

The eggplants in this recipe really do resemble mushrooms. They prepare very simply and quickly, which is what the people liked. And what is also important - they are perfectly stored in the refrigerator under a nylon lid ...

If the usual sauerkraut is a little boring, then I advise you to cook a very tasty and beautiful cabbage called "Festive". Prepares in 5 days! You will need cabbage, beets, garlic, salt, sugar ...

• Rinse vegetables and herbs thoroughly before cooking.
• Lettuce, sorrel, spinach, onions and herbs are first sorted out, the spoiled parts are removed, and then washed either under running water or in a volumetric vessel, changing the water several times.
• Potatoes, carrots, beets, turnips, celery and radishes are first washed, peeled and then rinsed again.
• Vegetables should be washed in cold water and quickly, long "soaking" leads to the fact that vegetables lose some of their vitamins and soluble nutrients.
• Frozen vegetables intended for cooking vegetable dishes are not defrosted; they are dipped into the cooking dish without defrosting.
• So that after cooking the green beans, spinach, sorrel, nettle retain their green color, they are dipped in boiling water, brought to a boil as quickly as possible, and then boiled under a lid over low heat. After reaching readiness, they are removed from the heat, thrown into a sieve or colander.
• Steamed vegetables retain their vitamins almost completely.
• Peeled vegetables should not be stored, they are cooked immediately, as the vitamin C in them is quickly destroyed.
• Any vegetables are boiled or fried first over high heat, then the fire is reduced and boiled over (fried) over low heat.
• The larger the vegetables, the less vitamins they lose during cooking.
• In order for vegetables to retain maximum juiciness, they should be placed in salted boiling water; after boiling, the fire is reduced to a minimum.
• During cooking, potatoes, carrots and other root vegetables should be filled with water no more than one finger thick.
• When vegetables are boiled, some of the vitamins and nutrients are transferred to the water, so do not pour out the vegetable broth. It can be used for soups and sauces.
• We must cut off the green head of carrots, since it is bitter and unsuitable for food.
• Tomatoes are not only good for salads. If tomato slices are fried in vegetable oil, then they can be served as a side dish or as a snack.
• To get rid of the bitterness of the eggplant, dip the eggplant slices in salted water for 5-7 minutes. Then we squeeze well and cook further according to the recipe.
• If you are cooking eggplant caviar, do not mince the eggplant. Upon contact with metal, eggplants acquire an unpleasant metallic taste, which, of course, does not have the best effect on the quality of caviar.
• Before cooking the cauliflower, dip the head of cabbage in a salted solution (2 tablespoons for every 1 liter of water). If there are caterpillars hidden in the cauliflower, they will float up.
• Greenish cauliflower tastes bitter, so buy white cauliflower. Cauliflower should not be stored in light; it quickly darkens and loses its flavor.
• Using beet broth with a small addition of vinegar, you can tint the inflorescences of boiled or pickled cauliflower pink in color.
• To get rid of the unpleasant smell when cooking cauliflower, put a piece of white bread in a saucepan with cabbage. You can also wrap the pot with a cloth soaked in vinegar.
• So that the onions are fried evenly and get a beautiful golden color, first sprinkle the onions with flour, and then fry them over medium heat.

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

5 secrets of delicious vegetable stew

1. It is best to cut the vegetables into equal chunks. This will make them fried and stew more evenly, and the stew itself will look prettier.
2. There are several cooking technologies. All vegetables can be fried or boiled separately, and then combined to bring the stew until cooked. Or, first make a frying (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 place the vegetables in the correct order. Otherwise, the stew can turn into a shapeless mass. Start by adding harder vegetables such as potatoes, peppers, or pumpkin. And after a while, lay out the soft ingredients: tomatoes, peas or greens.
4. To prevent the vegetables from burning during cooking, you can add a little water or broth to the stew. Especially if there are no juicy watery vegetables in the dish.
5. The taste and smell of seasonings may change due to prolonged heating. Therefore, add them in the middle of cooking or near the end. Then the dish will turn out to be more aromatic.

5 recipes for vegetable stew

As already mentioned, stews can be made from any food found in the kitchen. But if you are fed up with 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 of Italian herbs seasoning;
• a few 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.

Chop the peeled pumpkin and carrots into large cubes and the onions into rings. Heat oil in a skillet and sauté the onions. Add pumpkin and carrots, add some corn liquid and simmer, covered over medium heat, about 10 minutes.

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

jamieoliver.com

Ingredients

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

Preparation

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

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

Chop the garlic and chili into thin slices and the onion into half rings. In a skillet, heat two types of oil over low heat and sauté the garlic, chili and onion until soft.

Add turmeric, coriander, mustard, ginger, curry and salt, stir and cook for a couple of minutes. Put the cabbage and potatoes into the pan, add the water remaining from the cabbage and simmer for about 10 minutes. Add the chickpeas and spinach and cook until the herbs are tender.

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;
• a few sprigs of thyme;
• 6 tomatoes;
• 400 g of tomatoes in their own juice;
• 1 tablespoon balsamic vinegar
• salt to taste;
• ground black pepper - to taste;
• ½ lemon.

Preparation

Chop the eggplants, courgettes and peppers into large pieces. Heat 2 tablespoons of oil in a skillet over medium heat. Cook the vegetables, stirring occasionally, for about 5 minutes, until golden brown and tender. Place the vegetables in a bowl.

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

Return the eggplants, courgettes and peppers to the pan. Add coarsely chopped fresh tomatoes, canned tomatoes, salt and pepper. Stir 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 of tomatoes;
• 4 tablespoons olive oil
• 300 g green beans;
• a few sprigs of parsley;
• a few 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 in boiling water for a while, put them in ice water and peel them. Then cut them into quarters, remove the seeds and cut into thin strips.

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

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

bbcgoodfood.com

Ingredients

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

Preparation

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

Heat oil in a skillet, add chopped garlic and diced carrots and sauté for 5 minutes. Add tomatoes, thyme, lavrushka and wine and cook for another 5 minutes.

Place the peas, chopped onions and artichokes with the vegetables. Cover and simmer for 8-10 minutes. Remove the bay leaves, season the stew with salt and stir well.