2 recipes
This simple, tasty and practical dish has many names. We have it vegetable stew, in France it is called ratatouille, in Spanish cuisine - pisto, and in Italian - caponata, etc. But despite different names and slight variations in the recipe, they have one thing in common - this is a dish of stewed vegetables, which can be prepared with or without the addition of sauce.
The main secret of a delicious stew is to roast all the vegetables separately. But there is not always time for this, and in this case the vegetables take much more oil, which in many cases is simply not acceptable. Of course, you can chop and stew all the vegetables at the same time, but the taste will be much poorer. I offer my recipe for vegetable stew, practical, tasty and without excess fat.
Ingredients:
(4-6 servings)
- 1 kg. potatoes
- 1 large onion
- 2 carrots
- 1 salad pepper
- 1 zucchini
- 2 ripe tomatoes
- ground black pepper
- vegetable oil
- greenery
- So, simmer the finely chopped onion over low heat. large quantities vegetable oil. Onions can be cut into rings or into squares, it’s a matter of taste and preference.
- When the onion becomes soft and transparent, add finely chopped or grated carrots to it. For vegetable stew with potatoes, I like the second option better. Simmer the carrots until half cooked.
- Then add chopped lettuce peppers, which we also fry a little along with the vegetables. You can use canned peppers instead of fresh salad peppers.
- We peel and cut the potatoes.
- You can proceed further in two ways. Potatoes can be fried separately until half cooked, then the vegetable stew is obtained with whole potatoes, and not with boiled ones.
- But I prefer it when the potatoes are boiled and the soup is thick. In this case, we stew the potatoes together with vegetables without pre-frying.
- To make the potatoes bloom better, we use a “special” cut. To do this, take the potato in one hand, use a sharp knife to make a deep cut with the other, but not all the way, and then break off a piece. This produces a characteristic “clack”. It is in the places of “broken spots” that the potatoes “bloom”, giving the vegetable stew a special tenderness. You can see how to make a special incision.
- Combine stewed vegetables and potatoes (fried or with a special cut).
- Add the diced zucchini. It is clear that the younger the zucchini and the more tender its peel, the better. If the peel is thick, cut it off without regret. Lightly fry.
- Lastly, add the coarsely grated tomatoes. You can replace them tomato sauce, tomato paste is not advisable. Add a little water to lightly cover the potatoes. Salt.
- Simmer all the vegetables under the lid for 20-25 minutes. Stir the stew from time to time. A couple of minutes before the end, add finely chopped herbs, spices, and you can also add a couple of cloves of chopped garlic.
- Turn off the fire. Be sure to allow at least half an hour for our potato stew to steep a little.
Vegetable stew with potatoes and cabbage
I offer another recipe for vegetable stew with potatoes. This stew is ready in just 30 minutes! Those who are short on time will appreciate this dish - fast, tasty and beautiful!
Vegetable stew with eggplant and potatoes summer recipe
It’s not difficult to prepare a dish according to this recipe, but it turns out delicious. It can also be prepared in a slow cooker.
We need:
- 3 pieces sweet bell peppers, Can different colors, for beauty
- 3 medium eggplants
- 3 medium sized tomatoes
- 2 onions
- 1 young zucchini (optional)
- 400 g new potatoes
- 3 cloves garlic
- salt, pepper to taste
- dill and parsley
Preparation:
1.Cut the eggplants into large cubes, add salt and leave for 30-40 minutes until the bitterness goes away.
Then, drain the liquid, rinse with running water and dry with a paper towel.
2. Peeled and cut into large cubes potatoes must be boiled in salted water until half cooked. Drain the water.
3 Fry the onion in half rings until transparent. Sliced large pieces, Bell pepper, fry together with onions, 2-3 minutes.
4. After the pepper, add the eggplants, fry for 5 minutes, and then simmer under the lid for another 8-10 minutes.
5. Fry the zucchini, cut into half rings, in another frying pan for 5-6 minutes.
6. Remove the skin from the tomato by cutting a cross on top and pouring boiling water over it. Cut the peeled tomatoes into slices.
7. Add tomatoes to eggplants, and also add zucchini. Salt, pepper, mix everything.
8. Place potatoes on top of the tomato, squeeze out the garlic, check for salt, pepper, mix and simmer under the lid for another 5 minutes.
7. Sprinkle the finished stew with chopped dill and parsley.
Adjapsandal(s) - Caucasian vegetable stew with potatoes
This delicious dish is prepared in a deep frying pan or cast iron cauldron.
We need:
- 5 pieces eggplant
- 2-3 tomatoes
- 4-5 sweet bell peppers
- 600 g potatoes
- 3-4 onions
- 1 tbsp. tomato paste or 1 tbsp. grated tomatoes
- 4-5 cloves of garlic
- 1 large bunch of cilantro, if you don’t like it, you can replace it with parsley
- large bunch of basil
- 2 tsp Sahara
- hot pepper optional
- salt, pepper to taste
- vegetable oil
Preparation:
1.Cut all vegetables into large pieces. Crush the garlic.
Remove the skin from the tomato and cut into slices.
2. Sliced eggplants, remove bitterness by sprinkling with salt. After 20 minutes, rinse with running water and dry.
3. Fry the potato pieces over high heat, in a large amount of oil, then remove with a slotted spoon so that there is no oil.
4. In the remaining oil, fry the blue ones (eggplants), after 5-7 minutes, add the onion, bring it to transparency. Afterwards, add sweet and hot peppers to them,
We also return the potatoes. Salt everything, pepper with ground black pepper,
add grated tomatoes or tomatoes, fresh tomato slices and sprinkle with sugar.
Fill 1/2 part. garlic and 1/2 chopped herbs. Stir lightly and simmer over high heat, covering with a lid. Simmer for 5 minutes.
5. Then add another 1/2 part of garlic and herbs, crush and continue to simmer until own juice 5 more minutes.
Then turn off the heat and let it sit under the lid for 30 minutes to 2 hours.
6. Serve hot with herbs.
Delicious sautéed eggplant with vegetables
This recipe makes a delicious and tasty dish. Due to the fact that the vegetables are coarsely chopped, the sauté has beautiful view, vegetables are not boiled.
We need:
- 5-6 eggplants
- 3 tomatoes
- 2 bows
- 3 sweet peppers
- salt, pepper to taste
- 1 tsp Sahara
- 3-4 cloves of garlic
- piece of hot pepper
- parsley and dill
Preparation:
1. Cut the eggplants into half rings, 1 cm thick, add salt to remove bitterness, leave for 30-40 minutes, rinse with running water, and dry.
2. Onions, cut into half rings, are fried in a frying pan. Sweet pepper, cut into large pieces,
add to the pan with the onion and simmer for 5-7 minutes. Then sprinkle with sugar to enhance the taste, add chopped hot pepper and ground black pepper, mix.
3. Place the eggplants on the peppers and simmer, stirring frequently, until soft, about 25 minutes, and then add the squeezed garlic, salt and pepper.
and lay out the tomatoes, without juice, and simmer under the lid for 5 minutes.
After the time has passed, sprinkle with chopped herbs and simmer for another 2 minutes, covered. Turn off the stove and leave for another 10 minutes.
The saute can be rolled up for the winter, without using vinegar. It needs to be simmered for 40 minutes in a saucepan or deep pan with tomatoes. 5-8 minutes before readiness, add herbs and garlic, roll into sterilized jars.
Vegetable stew with cauliflower and zucchini
We need:
- 500 g cauliflower
- 500 g young zucchini
- 350 g sweet bell pepper
- 150 g onions
- 300 g tomato
- 150 g carrots
- salt, pepper to taste
- vegetable oil
- greens to taste
Preparation:
1. Separate cauliflower into inflorescences.
2. Peel the zucchini and tomatoes and chop them into small cubes.
3. Cut the bell pepper into strips.
4. Grate the carrots on a medium grater. Finely chop the greens.
5. First fry the onions and carrots, then add the rest of the vegetables, salt and pepper, mix and simmer for 10 minutes, in their own juice, under the lid. Then season with tomatoes, check for salt and continue to simmer until done.
6. Serve to the table, sprinkled with herbs.
Eggplant in sour cream - pseudo mushrooms
Very tasty, easy and simple to prepare. They can be eaten not only hot, but also cold.
We need:
- 4-5 eggplants
- 2 onions
- 3-4 cloves of garlic
- 5 tbsp. sour cream with a slide
- vegetable oil
- parsley and dill
Preparation:
1.Cut the eggplants into quarters and fry in vegetable oil.
2. Cut the onion into small cubes and fry along with the eggplants for 7 minutes.
3. Add chopped garlic to the eggplants and simmer for another 3 minutes, then cover with a lid and simmer over medium heat, stirring, for another 20 minutes..
4. When the eggplants are ready, add sour cream, salt, pepper and mix well, simmer until the sour cream boils.
All preparation takes about 30 minutes.
Video recipe: Vegetable stew recipe
Cook with joy for your health! Bon appetit!
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 influence the processes that occur in digestive system, by stimulating secretion digestive glands. So, 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 useful substances can be obtained only by eating raw vegetables. Cooking, especially long time, reduces the level nutrients, That's why better vegetables ferment, preserve, steam. 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 you have on hand. this moment in a 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 some sunflower oil and put the zucchini to fry. 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 more exact 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 full readiness potatoes and cabbage. 
About salt... It’s better to under-salt the stew. Two minutes before readiness, add chopped herbs and mayonnaise to taste. Alternatively, 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!
The recipe for vegetable stew is present in cookbooks of almost all peoples of the world. It's just called differently. In Moldova it is gyuvech, and in France it is ratatouille. The Italian chanfotta, Indian sabji, Armenian aylazan and Macedonian zarzavat are also very close relatives. Stew is also a very inexpensive dish. All vegetables that can be found in the house will do: 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 has cooled down, you can put it on toast and it will come out delicious sandwich. And it will look great just on a plate as a snack. Top the hot stew with sour cream for a great vegetarian main dish. And as a side dish it goes well with meat or fish. Below you will find some tips on how to make vegetable stew.
General rules
First, a little about the dish itself. The idea that stew is some kind of mix between liquid puree and thick soup is fundamentally wrong. In this dish, all vegetables should retain their shape as much as possible. And at the same time, be fully prepared. Considering that vegetables require different times for culinary processing, first you should put the hard ingredients (carrots, potatoes) into the pan, and only then the more delicate ones (tomatoes, cabbage). It is better to cook stew in a thick-walled pan. Sometimes there are recipes intended for a frying pan or oven. This dish also tastes great in a slow cooker. Otherwise, the recipe for vegetable stew is extremely simple and provides an opportunity for culinary inspiration. The main thing is to choose ingredients that complement each other. Cut them into medium-sized cubes and simmer.
Mushroom stew
The best utensil for preparing this dish is an Asian wok, but a regular one will work too.
- Heat it with a small amount of vegetable oil. Fry the finely chopped onion.
- We clean four hundred grams of mushrooms (any edible) and boil them if desired. Add them to the pan with the onions. 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 solid vegetables: two carrots cut into thin strips and a quarter of celery root.
- Cover the pan with a lid and simmer the dish over low heat for ten minutes.
- In the meantime, we are working on soft vegetables. Cut three seeded bell peppers (preferably red) into strips. Shred half a head of white cabbage, add a little salt, and mash it with your hands.
- Throw this into the frying pan, mix, continue to simmer under the lid.
- At the very end, salt the dish, add spices, a strained jar of white canned beans and squeeze out two cloves of garlic.
Turkish recipe
To prepare the dish we use a baking dish. A Turkish vegetable stew recipe gives you room to express your own imagination. The basic rule is to bake the ingredients first and then top them with yogurt sauce. The main components can be eggplants, sweet peppers, and zucchini. You can add two or three potatoes. If your oven has a grill function, you can pre-brown the vegetables.
- We clean zucchini, eggplants, potatoes, peppers. Cut into thin slices and pepper into strips.
- Place the vegetables in a mold lined with baking paper and pour in vegetable oil (five tablespoons). Cook at 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 stew with zucchini in the sleeve
This recipe will allow us to prepare a meat dish.
- Cut zucchini, bell peppers, onions, carrots, potatoes, tomatoes, garlic into cubes. You can add veal or lamb - but this is not necessary: the vegetarian dish also turns out very tasty.
- Salt, sprinkle with pepper, dried seasonings (cumin, khmeli-suneli).
- We put it in a sleeve, pour in a little white wine and put it in the refrigerator.
- After an hour, release the air from the bag and put it in the oven. Cook for an hour and a half at 170 degrees.
- We take it out, cut the bag, sprinkle the dish with fresh herbs.
This is a very tasty and satisfying dish. The main ingredient here is potatoes. You will need a kilogram of it.
- Peel the tubers, cut into cubes and fry in vegetable oil until golden brown.
- Transfer the potatoes to the duck pot (or cauldron). And put three zucchini cut into pucks into the frying pan. Fry them on both sides. Place on potatoes.
- Fry 300 grams of shredded white cabbage. We place it on the zucchini. Salt each layer of vegetables.
- Let's make the sauce. For it, first fry one chopped onion. We dilute a tablespoon of tomato paste in a glass of boiling water. Pour over the browned onion. Salt, pepper, sweeten with sugar.
- Pour this sauce over the vegetables. Simmer covered over low heat for about twenty minutes.
Georgian Adzhapsandali
You can cook this vegetable stew in a slow cooker, but also in the traditional way - in a cauldron.
- Cut two eggplants into cubes, sprinkle with salt and leave to release their bitterness.
- We chop two onions finely, but we chop two tomatoes and two bell peppers coarsely so that they do not turn into porridge during the cooking process.
- Pour vegetable oil into the multicooker bowl and add onions. We put the unit on the “Frying” 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 out the eggplants, rinse them to remove excess salt and add to the vegetables. We also add 400 grams of green beans. Stir and add a little water. Cover the multicooker and set it to the “Stew” mode.
- After forty minutes, add finely chopped cilantro and basil, squeeze out three cloves of garlic. Stir, salt and season with spices. Continue simmering for another twenty minutes.
There is hardly a person who does not know about stew. After all, the dish is so common that it is found in almost every national cuisine.
The dish is prepared not only from meat, but also mushrooms, vegetables and fish. You can add any ingredient “lying around” in the refrigerator to its composition and in any case the stew will turn out delicious.
Recipe Ingredients:
- pepper – 5 pcs;
- onion – 2 pcs;
- eggplants and tomatoes – 3 pcs each;
- zucchini;
- a pinch of sugar;
- frying oil;
- salt to taste.
Cooking time: 1 hour.
Calorie content: 25 kcal.
Technological process:
How to cook vegetable stew with eggplants
According to culinary history, the stew was patented in France. And the most common type of dish is “Ratatouille”. The dish can be served either on its own or as a side dish for cold meat appetizers or stews.
Recipe Ingredients:
- medium-sized eggplants – 2 pcs;
- salt to taste;
- medium-sized zucchini - 2 pcs;
- bulbs – 2 pcs;
- peeled garlic – 3 cloves;
- ripe tomatoes – 3 pcs;
- sweet peppers of different colors – 3 pcs;
- olive oil – 6 tbsp. l;
- dried seasonings (rosemary and thyme) - 1 tsp each;
- ground black pepper – 1/8 tsp.
Cooking time: 1 hour.
Calorie content: 51 kcal.
Technological process:
How to cook vegetable stew with meat
The dish belongs to French cuisine and is best known as "Breton stew".
Recipe Ingredients:
- bacon – 250 g;
- fresh lamb pulp – 500 g;
- bulbs – 5 pcs;
- tomatoes – 5 pcs;
- salt to taste;
- garlic – 2 cloves;
- ground black pepper;
- savory sprigs – 2 pcs;
- celery – 1 bunch;
- parsley – 1 bunch;
- fresh green beans– 300 g;
- milk sausages – 6 pcs.
Cooking time: 1 hour 20 minutes. 
Calorie content: 148 kcal.
Technological process:
How to cook a delicious vegetable stew with zucchini and minced meat
It’s interesting, but with the addition of one ingredient, the dish will sparkle with new colors and become much more satisfying. The uniqueness of the dish is that if you are a vegetarian, you can replace the minced meat with fish fillet and the taste will not suffer from this.
Recipe Ingredients:
- zucchini – 300 g;
- zucchini – 400 g;
- bulb;
- bell pepper;
- carrots – 2 pcs;
- garlic – 3 cloves;
- oil for frying – 50 ml;
- sour cream – 35 g;
- any minced meat – 300 g;
- several sprigs of greenery;
- if desired, add Khmeli-Suneli seasoning;
- ground black pepper pinch;
- salt to taste.
Cooking time: up to 1 hour.
Calorie content: 99 kcal.
Technological process:
- If the zucchini is not young, then remove the skin and remove the seeds. Cut into cubes;
- Do the same with the zucchini;
- Grate the carrots, chop the pepper into strips;
- Grate or scald the tomatoes, remove the skin and finely chop;
- Heat oil in a saucepan and fry the onion;
- Then add carrots, stir and sauté over low heat for 4 minutes;
- Next add peppers, zucchini, tomatoes and zucchini;
- In another pan, fry the minced meat;
- As soon as the minced meat turns golden brown, combine it with vegetables;
- Put sour cream;
- To speed up the extinguishing process, you can pour in 50 ml of water;
- Simmer for half an hour;
- 10 minutes before the end, add garlic, and 5 minutes before the end, add herbs and seasonings.
How to cook vegetable stew with chicken in a slow cooker
Summer, tasty, bright and healthy recipe preparing stews with the help of an indispensable kitchen unit. And most best time To prepare the dish, it is considered the beginning of autumn, when nature pleases with an abundance of vegetables.
Recipe Ingredients:
- chicken drumsticks – 3 pcs;
- potato tubers – 3 pcs;
- carrots – 2 pcs;
- water – 100 ml;
- champignons – 100 gr;
- zucchini – 2 pcs;
- several branches of greenery for decoration;
- sweet pepper – 1 piece;
- salt to taste;
- mayonnaise – 50 g;
- mustard – 1 tsp.
Cooking time: 1 hour 40 minutes.
Calorie content: 65 kcal.
Cooking technology:
Unusual recipe: Uzbek stew
Uzbek cuisine has always been famous hearty dishes, and the warm climate allows all year round enjoy fruits and vegetables. Having prepared a dish according to this recipe, be sure that you will certainly be asked for more.
Recipe Ingredients:
- pork – 0.5 kg;
- hot capsicum – 3 pcs;
- potatoes – 4 pcs;
- bulbs – 4 pcs;
- turnip – 250 g;
- garlic – 4 cloves;
- carrots – 3 pcs;
- salt to taste;
- quince – 2 pcs.
Cooking time: 1.5 hours.
Calorie content: 100 kcal.
Technological process:
- Coat the cauldron with cooking oil. Slice half the pork and arrange the pieces on the bottom;
- Cut all other ingredients, including quince, into equal cubes;
- The components must be laid out in layers: starting from the hard ones and ending with the softest ones;
- Add salt and season with spices if desired;
- Stick hot pepper pods between the vegetables;
- Place the remaining meat cubes in the last layer;
- This way the cauldron will be completely filled. Pour in a little water and simmer for 10 minutes on high heat, the next 20 minutes on medium, and the remaining quarter of an hour on low;
- Before serving the dish and stirring in the cauldron, you need to remove the pepper pods.
- If you are preparing a mixed stew, which in addition to vegetables contains a meat product, then do not forget to finely chop all the ingredients, fry in different dishes and only then mix and simmer in one frying pan. For extremely busy housewives, there is another way: all the components of the recipe can be put together, but the vegetables should be chopped coarsely and the meat finely;
- Despite the simplicity of preparation, many admit typical mistake- the ingredients are boiled and as a result the stew turns into porridge. To prevent such a mistake, remember a simple scheme: add hard vegetables and meat ingredients first, and tender ingredients such as cabbage, herbs and tomatoes at the very end;
- When preparing a dish, you can change the cutting style. However, if you cut the potatoes into cubes, then all other vegetables should be of the appropriate type;
- Don't forget about technology. You are not preparing a sauce or soup, so you cannot add a lot of liquid. For a rich taste, it is advisable to use vegetable or meat broth. In some cases, the French replace them with white wine.
Remember, a real vegetable stew is a dish where all the ingredients differ in both appearance and taste.
And another recipe for vegetable stew is in the next video.