How to stew vegetable stew. Winter vegetable stew. Vegetable stew with potatoes

Vegetable stew may seem too simple and even a rustic dish to some, but when you really want to cook the most delicious thing for the whole family, and you have a variety of vegetables at hand, you don’t have to make a difficult choice. You just need to mix everything together, add meat or poultry, season with aromatic herbs and spices, and there you have it - a vegetable stew with potatoes that will become a real feast for the belly.

There is a legend that the stew was first prepared during the Hundred Years' War. The hungry people of the besieged city lit a fire right in the square. Each resident brought whatever food he had left and threw it into the cauldron. Even after the liberation of the city, the main treat was a dish that turned out completely by accident - stew.

We will prepare vegetable stew with potatoes not by accident, but very specially. And we will choose products for it in accordance with our taste and what we have at home. After all, many of us plant vegetables in our gardens, make frozen preparations for the winter, and sometimes we simply don’t know how to use the lonely sweet pepper lying in the refrigerator.

In my opinion, vegetable stew is like Italian pizza, only made from vegetables. All the most delicious things that were found at home turn into another culinary masterpiece with improvisation.

So let's figure out what you can prepare it from and choose.

Vegetable stew with potatoes, eggplants and sweet peppers

Our first recipe is a classic vegetable stew with potatoes without using any meat. This can be prepared as a separate dish, for example, during Lent or to follow a diet. You can lose weight with this stew and enjoy delicious food. This stew can also be an excellent side dish for meat dishes. It seems to me that it will be especially delicious with.

You will need:

  • cabbage - 1/4 head;
  • tomato - 500 gr.;
  • eggplants - 500 gr;
  • potatoes - 500 gr.;
  • carrots - 250 gr.;
  • bell pepper - 500 gr.;
  • zucchini - 500 gr.;
  • onions - 250 gr.;
  • greens (a little dill and parsley);
  • salt and pepper to taste.

Preparation:

1. Wash and cut the eggplants into large cubes. There is no need to remove the peel; eggplants have long been sold as tasty and without bitterness; the skin will be thin and edible. On the contrary, unpeeled eggplant will add its own special color to the entire palette of the stew.

2. Cut out the core with seeds and stalk from a clean sweet pepper. Cut off the soft partitions. Cut the remaining red juicy part lengthwise into strips, and then into squares slightly smaller than the eggplant cubes you started with.

3. Cut the young zucchini lengthwise into slices and then into cubes. If the zucchini is very large and overgrown, then it is best to cut off the skin and remove the middle with large seeds. By the way, instead of classic zucchini, you can also use zucchini.

4. Carrots can be cut into small cubes or short strips. Since it is the hardest of all the vegetables we use in the stew, it should cook faster. The easiest way is to chop it smaller.

5. Cut the onions into cubes. But be guided by whether your household likes large pieces of onion in the finished stew.

6. Chop the quartered cabbage into large squares. If you cut it into thin strips, like for soup, then it will most likely get lost against the background of all the other vegetables, especially if it is young and boils too much during the cooking process. The stew is at its most beautiful when all the pieces are approximately equal.

7. Heat vegetable oil in a saucepan or deep frying pan. Place the onion there and lightly fry it until translucent. Then add the carrots and simmer a little over medium heat, so that they soften slightly, but neither the carrots nor the onions are overcooked. A few minutes after the carrots, add the sweet peppers.

8. Stir the vegetables, simmer for a couple of minutes and add the diced potatoes, cut into medium-sized cubes.

9. Simmer the vegetables for five minutes, then add the eggplants, zucchini and cabbage. These vegetables go last because they are the softest and cook the fastest. Make a puree from the tomatoes, peeling them first. Pour this puree over the vegetables and stir.

10. Add salt to taste, add aromatic spices. You can use dry herbs such as parsley, dill, or you can add paprika and coriander, which will make the stew more spicy. Mix everything carefully, then cover and simmer over medium heat until the vegetables are completely cooked.

11. Taste vegetables to see if they are done. At the very end, before serving, sprinkle the vegetable stew with potatoes with fresh herbs.

Bon appetit and a delicious healthy dinner for the whole family!

A simple recipe for vegetable stew with potatoes and meat in a frying pan

Cooking vegetable stew with meat is a fairly simple process. The only peculiarity of this recipe is that before cooking the vegetables, you need to cook the meat. Especially if it's beef. But if you use pork, it won't take much time. Pork is a more tender meat and I personally like it better in combination with vegetables. Essentially, the stew turns from a side dish into a full-fledged dish.

You will need:

  • pork (it’s better to take a shoulder blade) - 300 gr.;
  • potatoes - 3 pcs.;
  • bell pepper - 2 pcs.;
  • tomatoes - 4-5 pcs.;
  • young zucchini - 3-4 pcs.;
  • onions - 2-3 pcs.;
  • carrots - 1-2 pcs.;
  • greenery;
  • sunflower oil for frying;
  • salt and pepper to taste.

Preparation:

1. First of all, of course, you need to wash and peel the vegetables. Cut the skins off the potatoes and carrots. Peel the onion. There is no need to remove the skin of young zucchini if ​​it is still thin. If the zucchini is large and overgrown, then it is better to cut it off. Tomatoes and sweet peppers do not need to be peeled.

2. Finely chop the onion for frying in a frying pan. You can simply boil the onion, but fried will give it a beautiful golden color and everyone’s favorite taste.

3. Washed and dried pieces of meat, cut into small cubes. This is necessary so that it cooks quickly and does not take much time. Place the pieces of meat in a heated frying pan with oil and fry over medium heat under the lid for 10 minutes. The meat should be slightly browned. Don't forget to stir it from time to time.

4. While the meat is cooking, cut the carrots into thin strips.

5. Cut the sweet pepper into cubes. Red, yellow and orange peppers work best for stews. Green is not as sweet and aromatic, although it can be used.

6. After 10 minutes, add chopped onions to the meat. Season well with salt and pepper. Fry over low heat for about 5 minutes. You need to bring the onion to transparency.

7. It's time to add the carrots. Stir and simmer the meat with onions and carrots for another 5 minutes under the lid. Do not let them overcook, as this may slightly spoil the taste of the finished stew.

8. Meanwhile, cut the potatoes into cubes. Chop the zucchini in the same way.

8. Now you need to add potatoes and zucchini. Simmer again for 5 minutes.

9. After this, add the diced tomato. Simmer for about 10 more minutes.

10. Check the stew for doneness and salt and pepper. If you like everything, remove from the heat, add the greens and let sit for a while until the greens soften.

The dish turns out incredibly tasty and healthy.

How to cook vegetable stew with mushrooms and potatoes

Vegetable stew with mushrooms is a low-calorie dish with a high content of vitamins. There are specific nuances in the preparation of this dish that should be taken into account in order to get an excellent result. The main highlight of the dish is the mushrooms. During the mushroom picking season, you can take wild mushrooms of your choice, and in the cold season, the most ordinary champignons are perfect. But only fresh, no canned food.

You will need:

  • potatoes – 1 kg;
  • mushrooms (preferably champignons) – 500 gr.;
  • onion – 1 pc.;
  • carrots – 2 pcs.;
  • sweet pepper – 2-3 pcs.;
  • tomato – 4 pcs.;
  • greenery;
  • salt and pepper.

Preparation:

1. Wash and peel the potatoes and cut them into cubes. Peel the mushrooms from the top film on the cap. If they are completely fresh and snow-white, then you can leave it. Cut the mushrooms into flat quarters.

2. Place the potatoes in a saucepan with a little water. The potatoes should not be boiled, but stewed. This way it will be less boiled and watery.

3. Finely chop the onion and fry in oil until transparent.

4. Add carrots, cut into strips, to the onion. Fry for 5 minutes.

5. After this, add the chopped pepper. Fry, stirring, for another 3-4 minutes.

6. Add tomatoes. It is better to cut them into cubes. Simmer them with the vegetables for a little while so that they release their juices and soften. Season the vegetable mixture with salt and pepper to your liking.

7. At the same time as frying the vegetables, fry the mushrooms in another frying pan until tender. About 10 minutes. Be sure to salt them during the process. Mushrooms take up a lot of salt and if you salt them later, when they are mixed with vegetables, the dish may turn out to be under-salted.

8. Mix prepared vegetables, mushrooms and stewed potatoes together. Taste for saltiness. You can add a suitable mixture of herbs for vegetable dishes, but the taste and aroma will still be quite bright.

This dish can be served immediately. No need to wait for it to brew. It tastes best hot. Bon appetit!

Pumpkin and potato stew, aromatic and spicy

And here is a vegetable stew with potatoes for pumpkin lovers. This delicious sweet beauty ripens only in the fall, but if you have frozen preparations left for the winter, then you can prepare such a stew at any time of the year. I usually always freeze my summer pumpkin harvest. Well, I don’t have time to eat several medium pumpkins. Frozen pumpkin is no less wonderful and retains most of its beneficial properties and, of course, taste. For those who will be preparing such a dish for the first time, I want to say one nuance: this stew turns out sweetish thanks to the pumpkin. And this is not to everyone's taste.

To prepare you will need:

  • potatoes - 1 kg. ;
  • pumpkin - 0.5 kg. ;
  • peas - 200 gr. ;
  • sunflower oil;
  • coriander - 1/2 tsp. ;
  • turmeric - 1/2 tsp. ;
  • cumin (jeera) - 1/2 tsp. ;
  • dried garlic powder - 1 tsp. ;
  • black pepper - ¼ tsp. ;
  • salt to taste.

Preparation:

1. Wash the potatoes, peel and cut into medium-sized cubes. Larger than you usually put in soup. Then boil the potatoes in salted water until tender.

2. Peel the pumpkin. You need to cut off the thick skin from it and take out the middle with the seeds. Only the main pulp should remain. Cut it into cubes approximately the same size as the potatoes, which are being cooked at this time. Pour vegetable oil into a frying pan and place the pumpkin pieces there. Add all the spices from the list above. Stir well, cover and simmer over medium heat until the pumpkin is soft. There is no need to add water, as the pumpkin will release its own juice.

If you are using frozen pumpkin, first let it melt in an uncovered frying pan until most of the liquid has evaporated, then cover and simmer until tender. This way the pumpkin will not be too boiled and watery.

3. Add the finished potatoes to the frying pan with the pumpkin. Put green peas there too. Let me draw your attention to the fact that these are not canned peas, but fresh or frozen. If it's not summer and you don't have peas from your garden, then it's best to buy them frozen. Without defrosting, place it in a frying pan with the vegetables, stir and simmer for literally 3-4 minutes. The peas will melt and cook slightly, but will not become mushy. It will be very tasty.

Before removing the dish from the stove, taste it and add salt if necessary. This vegetable stew with potatoes and pumpkin is prepared very quickly, literally in half an hour with all the preparations, so a delicious hearty and healthy lunch will not keep you waiting.

Vegetable stew with meat and beans - a hearty dish recipe

No matter what this dish is called in different countries, it is loved everywhere and prepared with pleasure. This is a great stew that's easy to make. This version introduces another hearty and tasty ingredient - white beans. In some cases, it can easily replace meat, because it contains so much healthy protein. And as a pity, you don’t have to add meat.

To prepare vegetable stew with beans and meat we will need:

  • eggplants - 2 pcs.;
  • zucchini - 2 pcs.;
  • carrots - 2 pcs.;
  • sweet pepper - 1 pc. (large);
  • onions - 2 pcs.;
  • tomatoes - 300 gr.;
  • potatoes - 5 pcs.;
  • meat - 400 gr.;
  • beans - 200 gr.;
  • tomato paste - 2 tablespoons;
  • vegetable oil for frying;
  • greens to taste;
  • garlic - 2-3 cloves.

Preparation:

1. Start with the beans for this stew as this can take the longest. Fresh beans must first be soaked in cold water for 1-2 hours (more is possible), and then boiled in salted water. You can also use canned beans, but then be sure to rinse them from the broth in which they were in the jar. Canned food should not be cooked. Simply add it to the stew at the appropriate stage.

2. Peel the eggplants and zucchini. cut them into cubes of the same small size.

3. Peel the potatoes and carrots. Wash the pepper and remove the seeds from the center. Cut all vegetables into cubes. Onion into thin quarter rings.

4. Cut the meat into small pieces. Pork is ideal for stews, as it cooks quickly and has layers of fat, which will make the stew more flavorful and juicy.

Place the chopped meat in a frying pan and fry until cooked and lightly crisped. The crust will give its own taste.

5. Pour a little oil (3-4 tablespoons) into a large saucepan. Place zucchini, tomatoes, peppers and eggplants in it and simmer over low heat. Lightly add salt so that the vegetables release their juice and cook in it instead of water. There may seem to be too many vegetables, but keep in mind that during cooking their volume will decrease by at least a third. Cover with a lid and leave to simmer.

6. When the meat is almost ready, add onions and carrots to the frying pan. Stir and lightly fry the vegetables until they soften. You can fry it a little for taste. At the very end, add chopped garlic.

7. When the vegetables have settled slightly, put the potatoes in the pan and continue to simmer along with them.

8. After 5 minutes, add the beans. It is already boiled, but it needs time to become saturated with the taste and aroma of vegetables and fit harmoniously into a vegetable stew with potatoes and meat together. Cover everything with a lid and simmer until done.

9. When the vegetables are almost ready, place the meat with carrots and onions in the pan. Add tomato paste and mix everything well.

10. Now try to see if there is enough salt. You can add aromatic spices or herbs and season lightly. After this, cover with a lid and simmer just a little until all the vegetables, meat and beans are fully cooked.

You can serve the dish immediately hot, but it is better to let it sit for about 30 minutes.

This is a tasty and satisfying dish, but at the same time light on the stomach. Perfect for those who don't eat pork. To make the broth in which the vegetables are stewed more aromatic and rich, the chicken should first be lightly fried until lightly browned. This little secret greatly affects the taste of the dish. The chicken itself, with its tender, slightly sweet meat, goes perfectly with stewed vegetables. This is one of my favorite combinations, especially with potatoes.

To prepare we will need:

  • chicken – 800 gr.;
  • several potatoes;
  • onions – 3-4 pcs.;
  • carrots – 1 large or 2 medium;
  • zucchini – 2 pcs.;
  • a quarter of a head of cabbage;
  • a couple of tomatoes;
  • garlic - 2-3 cloves;
  • frozen vegetable mixture (kohlrabi, broccoli, green beans, peas, bell peppers) – 200 gr.;
  • parsley;
  • salt and pepper;
  • vegetable oil;

Preparation:

1. First of all, you need to cut onions, zucchini and carrots into half rings, potatoes into cubes, cabbage into strips, tomato into slices.

2. Any chicken meat is suitable, both breast and legs. You can cut up a whole carcass and get all types of meat for every taste. Cut the chicken into portions. Fry in oil until golden brown. Then place it in a deeper dish, saucepan or frying pan, fill it with hot water and cover with a lid. Let it simmer over medium heat.

3. In a second frying pan at this time, fry the onion in vegetable oil until soft and lightly browned. After this, add the onion to the chicken. Place potatoes cut into medium cubes there. Continue to simmer under the lid.

4. Fry carrots and zucchini in a frying pan. They should soften and brown a little.

5. When the cabbage is half ready, place the cabbage shredded into thin strips into the pan. Add a bay leaf for flavor as well. Simmer for 5-7 minutes.

6. Add fried zucchini and carrots to potatoes, cabbage and chicken. Add frozen vegetables from the mixture there. Stir and simmer for another 5 minutes.

7. After this, add tomatoes, cut into small slices and chopped garlic. Sprinkle with fresh herbs to taste.

Simmer for another five minutes. Turn off the stove and leave it covered for 10 minutes. Juicy, bright and aromatic vegetable stew with potatoes and chicken is ready. Urgently gather your family around the table and have lunch.

Spring vegetable stew with potatoes and broccoli

Why is the recipe spring? Because after a long and cold winter, you want something fresh, bright and warm. Vegetable stew with potatoes is just right. In addition, it will charge you not only with your mood, but also with a good portion of vitamins. For preparation you will need a very small set of ingredients.

You will need:

  • sweet pepper - 1 pc.;
  • zucchini - 1 pc.;
  • broccoli - 100 gr.;
  • onion - 1 pc;
  • garlic - 2-3 cloves;
  • potatoes - 2 pcs.;
  • corn - 100 gr.;
  • tomato sauce - 50 gr.;
  • vegetable oil for frying;
  • pepper and salt to taste.

Preparation:

1. Boil the potatoes and cut into large pieces.

2. Cut the zucchini into circles, the onion into half-moons, and the pepper into strips.

3. Place the peppers in a hot frying pan and fry for 1 minute.

4. Add the zucchini and cook, covered, until half cooked.

5. Add salt.

6. Add broccoli to the pan, then onions and garlic.

7. Simmer for a few minutes. Season with black pepper and add corn and tomato sauce. Mix well.

8. Simmer for a few minutes, then add the potatoes. Cover with a lid and leave on the fire for another 3-5 minutes.

The spring dish is ready. To complete the colors, you can also sprinkle some fresh herbs on top.

Vegetable stew is a universal dish. It can be consumed both hot and cold. Cook, experiment and enjoy the result.

Vegetable stew with potatoes and meatballs - video recipe

What’s great about this dish is that it can be a complete lunch or dinner for the whole family. At the same time, it is already fully balanced to be useful and healthy. A variety of vegetables rich in vitamins and fiber and meat are also combined. It will turn out both satisfying and healthy. What more could you ask for?

Stew made with meatballs is an interesting alternative to stews with stewed meat or chicken. And it cooks very quickly. A set of products, as they say, for every day.

Good day everyone!

The warm season is open, summer has arrived, hooray! This means that we will soon be harvesting vegetables, as well as cooking, making preparations, etc. And, as usual, we will delight our cheerful family at the table, for example by preparing them a vegetable stew. Let's consider only the best, tasty and simple recipes. I think you don't mind))).

This is a divine dish in which various products can intersect, and most importantly, all the ingredients can be taken not in exact proportions, but by eye. There are quite a lot of options, you can even make it for a holiday in the form of ratatouille.

Agree, there is nothing easier than taking and combining all the fresh vegetables into one whole, you just need to do it correctly and not mix anything up. But there are even more satisfying options if you add minced meat or meat. But what you can’t do without is zucchini or eggplant; some people don’t accept this dish without potatoes or cabbage. On one culinary blog http://bitbat.ru/ovoshhnoe-ragu-iz-baklazhan.html I really liked the version of stewed eggplants with vegetables, I recommend checking it out.

Also, the process itself, or rather the place in which you will cook, can be completely different, for example, you can bake it in the oven, or you will use a frying pan for this purpose and the vegetables will be stewed perfectly. Or a super quick cooking option - in a miracle device called a multicooker.

In fact, no matter what type you choose, it will give you a piece of summer, and it will also look bright and quite beautiful on a serving plate that is sure to lick your fingers. And you will want to please your loved ones again and again with this new product, if you have never cooked stew in your life.

I don’t know about you, but vegetables are my favorite side dish. Of course, to make it more satisfying, you have to add pork (shoulder) or beef to this dish. If you don’t do this, it won’t be as satisfying and your husband won’t appreciate it. Yes, and my little men. In fact, I don’t see anything wrong with this, besides, the broth turns out to be so rich and even somewhat reminiscent of soup, so sometimes I make this luxury for lunch or dinner.

I decorate the vegetable stew with parsley and add some finely chopped dill. This is to whet your appetite even more. Although... there’s always more than enough of it anyway.


We will need:


Stages:

1. Cut the head of peeled white onion into small cubes. And in order to have fewer tears, remember, place the head in the refrigerator for 2 hours in advance, and then take it out and act.


2. Take meat only chilled, or defrost in advance, cut into pieces similar to cubes. So that it cooks quickly and turns out tender and soft.

Then place the pieces in a frying pan with vegetable oil and fry under a closed lid over medium heat for about 10 minutes. Oh, the smell is fragrant.


3. Meanwhile, while the pork is roasting, cut the carrots into strips. Remove the core and stalk from the bell pepper. Chop it into arbitrary shapes into small pieces.

After the meat has released all its juices, add the onions first and stir. Season with salt and pepper until the onions soften and release their liquid. Fry on the lowest heat under the lid, less than 5 minutes have passed, the onion has become transparent, so add the carrots, salt and pepper. Frying time is again about 5 minutes.


4. Peel the potatoes and cut into large cubes. All pieces should be the same size.


5. And as you guessed, place the sweet bell pepper in the frying pan and stir. Cover with a lid and fry for another 4 minutes.


6. Chop the zucchini, like the potatoes, into square-shaped plastic. If you find a vegetable that is too old, cut off the peel and remove the seeds. But it’s better to take young “exhibits”.


7. Potatoes and zucchini need to be placed in a frying pan together, but this is how it should be done. First, spread the potatoes over the entire surface, and then the zucchini, that is, it should lie on top so that it releases the juice and saturates all the other vegetables below. Don't forget to add pepper and salt to your liking. Simmer for 5 minutes.


8. Meanwhile, let’s continue to chop the tomatoes. You can remove the skin; to do this, keep them in boiling water for a couple of minutes and it will come off easily. You don’t have to remove it, decide for yourself, if the tomatoes are young, then you won’t even feel the skin in them, it will be soft.


9. Well, after some time, place them in the pan. Season and continue roasting for 15 minutes.


10. Add greens at the very end for beauty and aroma, chop them finely with a sharp knife. Stir. Cover with a lid and leave for 1-2 minutes. Then taste the stew to see if it’s done, turn off the stove.


11. And so, take a large spoon and taste. Look how much gravy there is, cool. If you don’t like it that way, then open the lid during the last 10 minutes and all the excess moisture will evaporate. This summer-autumn dish will delight you and your household with its aroma and beauty.

So friends, these seem like ordinary products, but they look chic, don’t you agree? Bon appetit!


Stew with zucchini and cabbage - a quick and tasty recipe

Well, we prepared this dish with meat, but we could have used chicken, but more on that later. Now let's do it with white cabbage. Many people simply adore her, and rightly so, don’t forget her.

I’ll tell you a secret, this was the first time I used this method of cooking, but I liked it and recommend that you try it too. The secret of this delicacy is in the original sauce; not everyone adds it everywhere. It will give juiciness and a certain aroma, and most importantly the color will be quite red and elegant. In general, you will soon see everything for yourself.

We will need:

  • fresh potatoes - 4 pcs.
  • cabbage - half a head of cabbage
  • tomatoes - 2 pcs.
  • zucchini - 1 pc.
  • carrots - 1 pc.
  • garlic - 1 clove
  • tomato paste - 3 tbsp
  • salt and pepper
  • parsley or dill - a bunch
  • sunflower oil - 3.5 tbsp


Stages:

1. For this culinary masterpiece, choose only the ripest and freshest vegetables. After all, the final result will depend on them. Zucchini must be washed, like all other vegetables and herbs, in running water. And then don’t chop it up, take a kitchen knife and chop it into half rings; if the zucchini is huge, then you can cut it into cubes or in some other way.

Chop the peeled carrots in the same shape; no need to chop them.


2. Chop the cabbage either with a knife or use a vegetable slicer. It makes it even faster and more beautiful.


3. Pour vegetable sunflower oil into a frying pan and add pieces of zucchini and carrots, stir. Simmer with the lid closed for about 5-6 minutes.


Well, of course, cut the cabbage leaves into strips, stir, carefully salt and pepper. Close the lid and simmer for 3 minutes.


5. Meanwhile, make tomato juice, dilute the paste in cold water, you will need about 1 glass.


6. Pour this sauce into the side dish and fry again until almost all the moisture has evaporated and the potatoes and cabbage are ready to eat. This usually takes 30 minutes, depending on the type of potato.

At the very end, almost before serving, add garlic to the frying pan, pass it through a press or chop it quite finely with a knife.

It looks very elegant and cute, I want to try it already. So what are you waiting for, it's time to grab your spoon and plate. Eat hot or warm. Although even when cold, such a delicacy is delicious, especially when you have someone to try it with. Happy discoveries, gentlemen!


Video recipe on how to make stew from vegetables and chicken

Now I offer another sensational masterpiece of this year, and last year it was popular too, you know what I mean. Then watch this video and everything will become clear. I think most of you will definitely be happy, because almost everyone loves chicken meat, because it is very tender and tastes great.

Personally, I and my entourage almost always choose it; it is also not so high in calories and is considered dietary. Of course, you can modify this dish and add something of your own, for example, your favorite spices and seasonings.

How to cook vegetable stew in a saucepan according to the simplest recipe

Everyone is always chasing such options, because we are always in a hurry to get somewhere, especially if we are also working. By the time you get home, you want to eat, and then just such a recipe can come to the rescue, which everyone will surely like.

Keep it in your piggy bank or write it down in a cookbook so you don’t lose it. After all, this is a great thing if, in addition to everything, you prepare any side dish, for example or

In principle, you can use absolutely any vegetables that you have at home as part of a vegetable stew, so have fun with it.

And also, if you have a multicooker, you can throw all the ingredients into it, but if not, then use a regular saucepan for this, it is primarily our assistant in the kitchen.

We will need:

  • zucchini - 1 pc.
  • carrots - 1 pc.
  • onion - 1 pc.
  • bell pepper - 1 pc.
  • tomato - 2-3 pcs.
  • garlic - 2-3 cloves
  • salt pepper

Stages:

1. Start cooking by chopping all ingredients. Finely chop the onion, then grate the carrot on a coarse grater, or chop it into slices. First, throw the carrots and vegetable oil into the pan one by one and fry for a couple of minutes. Then add chopped onion and stir. The result will be a cool combination, as if you were making a roast.



3. Chop the bell pepper and add it to the pan with the rest of the ingredients, stir. Chop the garlic with a knife.


4. All that remains is to cut the ripe and juicy tomatoes into half rings. Season with salt and pepper.


5. Simmer for about half an hour with the lid closed, stirring.

The heat should be medium, never high, otherwise everything will get fried.


6. Well now take a ladle and pour into cups. Oh, how fragrant, tasty and such a thing will go well with and even with


Sauteed zucchini and eggplant in the oven

Now let's look at the healthiest and easiest cooking option - in the oven. How's that for an idea? Yes, it is not always possible to do this if it is very hot outside and the temperature is 40 degrees. But there are also cool days, or it’s already autumn.

Therefore, just in case, I’m sharing another small and unique culinary miracle. In addition, it turns out to be so cool in appearance that you will obviously want to make it after looking at the photos. Awesome and beautiful presentation never leaves anyone indifferent. And this magical smell simply drives you crazy and will captivate everyone to quickly come and try this dish.

We will need:

  • sweet bell pepper - 1 pc.
  • eggplants - 2 pcs.
  • zucchini - 1-2 pcs.
  • carrots - 1 pc.
  • tomatoes - 3 pcs.
  • onion - 1 pc.
  • garlic - 3 cloves
  • olive oil - 4 tbsp
  • oregano or dried herbs for vegetables


Stages:

1. Rinse all vegetables well and then wipe dry with a towel. Cut into fairly large pieces, as shown in the picture below. Of course, you can cut it more finely, then decide for yourself.


2. Zucchini and eggplant are also not cut too finely, but again you can do it differently, at your discretion.


3. Pour olive oil into the eggplants and stir with your hands, and then place on a baking sheet. Follow with zucchini, red or yellow bell peppers, tomatoes, onions and garlic. Season with salt and pepper and crush the oregano. Drizzle with olive oil and toss on a sheet.


4. Place in the oven, preheat it to 200 degrees for 15-20 minutes.


5. One more time, after about 10 minutes, you can remove it from the oven and stir with a spatula. This mix turned out great, simply mesmerizing.

Tip of the day! You can freeze several servings after everything has cooled, and then defrost as needed and heat in the microwave. And in just a couple of minutes you will have lunch or dinner ready.

This masterpiece belongs to Italian cuisine, well, we don’t mind. Eat for your health! Bon appetit, friends!


Recipe for slow cooker stew

Do you know that many Russians are accustomed to considering sauté and stew to be a dish that we inherited from the French. Unfortunately, we cannot afford to cook it as often as we would like. Usually these are summer days, because in winter you can’t get all the necessary components, but I would like to. So now take all the vegetables and cast a spell, and each time the stew will turn out completely different.

Did you know? But, in principle, you can add a different amount of ingredients each time, there are no particularly precise instructions here, and get new variations that will give interesting notes in taste.

But to be honest, many are chasing the classics, let’s not lag behind them and will do it according to the traditional version, but not in a saucepan or frying pan, but in a slow cooker. After all, it simplifies our life, and most importantly, the dish becomes even better, because vegetables are stewed and simmered in it under great pressure. It turns out like grandma's in a Russian stove.

We will need:

  • tomatoes - 2 pcs.
  • eggplants - 2 pcs.
  • onion head - 1 pc.
  • zucchini - 1 pc.
  • cabbage — — 250-300 g
  • mayonnaise - 3-4 tbsp
  • salt - 1 tsp
  • bell pepper - 1 pc.
  • carrots - 1 pc.
  • dill and parsley


Stages:

1. Start with the most basic, chop the cabbage into strips, slices, and then zucchini and eggplant into cubes. I also recommend cutting the bell pepper into small pieces.

Interesting! If you don’t like a certain bitterness in eggplants, you can soak them in salt water or simply remove the blue peel from them. Cool, but it works.


2. Cut the well-washed tomatoes into small cubes, but it is not necessary to remove the skin. Place in the multi-remote bowl).

Place the next layer of eggplant and zucchini on top of the tomatoes. Then onion (cut into cubes), bell pepper and cabbage.

Grate the carrots using a grater with large holes. and also add it here, you can add it along with the onion.


3. Pour or squeeze the mayonnaise from the soft packaging. Add salt and mix thoroughly. Close the lid and select the appropriate mode, on Redmond or Polaris it is “Extinguishing”, time - 45 minutes.



Vegetable stew with potatoes and zucchini

And here's another delicacy, don't pass it by. After all, each of the proposed options is different in some way. It seemed that even the way we cut the ingredients changed the taste of the final dish. This is the magic of cooking, hahaha.

Only real chefs and housewives know that the secret of any delicacy is the mood and attitude with which you make it. So smile and get to work. And this instruction will help with this. There is nothing difficult, even a schoolchild or a beginner can figure it out.

We will need:

  • tomatoes - 3 pcs.
  • zucchini - 1 pc.
  • potatoes - 2 pcs.
  • carrots - 1 pc.
  • curry - pinch
  • parsley - a bunch
  • onion - 1 pc.
  • yellow pepper - 1 pc.
  • garlic - 1 clove
  • vegetable oil


Stages:

1. Prepare all the ingredients for work, cut them into fairly large cubes.


2. Then place in a frying pan, heat it with vegetable oil and fry the potatoes for 5 minutes under a closed lid. Next, add carrots, peppers and onions. Stir and add a little salt. You can also add vegetable oil if you see that it is dry, so that nothing burns. Fry until done.


3. Add zucchini to the vegetables, they cook quickly, about 5-7 minutes, and add the tomatoes. If you like black ground pepper or chili, add it. Cover and simmer for another 7 minutes. At the very end, add finely chopped garlic and curry for flavor.


4. That’s all the witchcraft, but the way it looks is simply superb. Garnish with parsley. Cool, try it. It looks great, very bright and drop-dead beautiful. Bon appetit!


Mushroom stew with vegetables

To be honest, I was about to finish writing this post, and then I remembered that there was also an option with mushrooms. After all, many people adore this delicacy and I am no exception. Watch and learn with the owner of this video.

The secret ingredient here is sour cream, who would have thought, but it is it that adds some zest and piquancy. And if you don’t like it, then replace it with tomato sauce (ketchup).


Cooking does not take much time, so no meat is added here, but instead use champignons or those mushrooms that you have. Take them fresh, not pickled.

That's all friends! This is the note for today. I hope you liked the options, and you will definitely cook something delicious from vegetables today. See you in the next issues.

“I put it out from what I had”

The most favorite, quick and easy to prepare dish of the autumn season is vegetable stew. It is very easy to prepare, and it is eaten with a bang. In its preparation, you can use all your creativity and the dish will not suffer at all. You can use ingredients such as: potatoes, onions, carrots, zucchini, eggplant, bell peppers, cabbage (different types of cabbage), tomatoes, zucchini, corn, peas, beans. Among the seasonings you can add: garlic, herbs, basil, oregano... And you can’t spoil the stew with meat, and you can also add mushrooms.

In addition, you can experiment by cutting foods in different ways. This will also make the dish have a different look and taste. In general, every time you cook a stew, you can end up with a dish with new flavors and a new appearance. The beauty of stew is that it always turns out tasty and satisfying.

Today in the article there are several recipes for this delicious dish:

  • Vegetable stew with zucchini and potatoes
  • Vegetable stew with eggplants and zucchini
  • Recipe for vegetable stew with potatoes and cabbage in a pan
  • Vegetable stew with meat

Step-by-step photos of preparation have been added to the description of each recipe for your convenience.

The basic principle of preparing a stew: the products are placed in a frying pan, and then in a saucepan, one at a time, depending on their hardness. It is better to cook the meat in advance. It is better to salt, pepper and season in the middle of cooking, when all the components of this dish have already been collected together. Add the garlic at the very end, five minutes before the vegetable mixture is ready.

This is a very simple, tasty and quick recipe.

Ingredients:

— Sauce peeled zucchini – 2-3 pcs. Choose young fruits that do not have large seeds inside.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Salt and spices to taste. You can add curry, Provençal herbs, and a mixture of ground peppers.

Step-by-step preparation of stew.

We wash everything.

Place diced carrots in a heated frying pan.


and lightly fry under the lid until lightly browned. Make sure it doesn't burn, but just browns.

Then cut the onion into small cubes


and add to the carrots and lightly fry.

Peel the pepper from seeds and cut into pieces


add carrots and onions to the frying pan.


Remove the skin from the zucchini and remove the seeds from the inside if there are any. Small seeds can be left. Cut the zucchini into cubes of the size you prefer. It should be noted that pieces of zucchini that are too small can cook quickly!

Place the zucchini in the pan with the mixture of carrots, onions and peppers. Lightly salt and cover with a lid. Don't forget to stir!

While the zucchini is cooking in the frying pan - it will take about 15 minutes - don’t waste time - cut the potatoes into large cubes or large strips. Then pour it into a saucepan, fill two-thirds of the potatoes with water, put it on the fire and add salt.

After 15 minutes, after the zucchini has changed color, add the tomatoes, cut into cubes, approximately the same size as the zucchini.



Pour into a bowl and serve.

Bon appetit!

Vegetable stew with eggplants and zucchini


— Sauce peeled zucchini – 2-3 pcs.

— Eggplants – 2-3 pcs. medium size.

— Carrots – 1-2 pcs. It's better to take sweets.

— Onion – 1-2 pcs. depending on size

— Tomatoes or tomato paste. Tomatoes - 2 medium, tomato paste 2-3 tablespoons.

— Bell pepper (not bitter) 1-2 pcs.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Oil for frying. I use olive oil.

Step-by-step preparation of the dish.

We wash everything.

Pour oil into a deep frying pan and heat it up.



Cut the seeded peppers into pieces and add them to the frying pan with the carrots and onions.


Remove the skin from the zucchini and cut into cubes of the size you prefer. It should be noted that pieces that are too small can quickly become overcooked!

Cut the eggplants into cubes the same size as the zucchini.


Place zucchini and eggplant in a frying pan with a mixture of carrots, onions and peppers. Lightly salt and cover with a lid. Don't forget to stir!


While the mixture of vegetables is being cooked in a frying pan - this will take about 15 minutes, do not waste time - cut the potatoes into large cubes or large strips.


After 15 minutes, after the zucchini and eggplant have changed color, add the diced tomatoes.


After another 10 minutes, add garlic, squeezed through a garlic press or finely chopped.


Add salt, add spices and simmer everything together for another 5 minutes.

Add the mixture from the frying pan to the pan with boiling potatoes, stir and cook over low heat for about 25 minutes.

You can change the proportions of ingredients. If you like spicy food, add more hot pepper, garlic and spices. If you like a delicate taste, use more zucchini and carrots.

The stew with zucchini and eggplant is ready, pour into a plate and serve.


Bon appetit!

Recipe for vegetable stew with potatoes and cabbage in a pan

— White cabbage – 600 grams.

- Zucchini (if the season has not passed) will also not hurt - 1-2 pieces. small, seedless.

— Sweet carrots – 1-2 pcs.

— Onions – 1-2 pcs. depending on size

— Tomatoes or tomato paste. Tomatoes - 2 medium, tomato paste 2-3 tablespoons.

— Bell pepper (not bitter) 1 pc.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Oil for frying. I use olive oil.

- Salt and spices to taste. A mixture of ground peppers is best; you can add bay leaves.

Let's cook step by step.


We wash the vegetables and peel the onions, carrots and potatoes, and remove the seeds from the peppers.

Pour oil into a deep frying pan and heat it up.

Pour diced carrots into a heated frying pan and lightly fry under the lid until lightly browned. Make sure it just browns.


Then cut the onion into small cubes and add to the carrots and lightly fry.


Cut the pepper into pieces


add to carrots and onions, mix.


Cut the cabbage into square pieces and add to the pan to the mixture of carrots, onions and peppers. Don't forget to stir!


While the vegetable mixture is cooking in a frying pan - this will take about 15 minutes - cut the potatoes into large cubes or large strips.


Then pour it into a saucepan, fill two-thirds of the potatoes with water, put it on the fire and add salt.

After 15 minutes, after the cabbage has browned a little, add the diced tomatoes (or tomato paste).


After another 10 minutes, add garlic, squeezed through a garlic press or finely chopped. Add salt, add spices and simmer everything together for another 2-3 minutes.

Meanwhile, the potatoes were boiling)


Add the mixture from the frying pan to the pan with boiling potatoes, stir and cook over low heat for about 25 minutes.


The stew with potatoes and cabbage is ready, pour into a plate and serve.

Bon appetit!

Vegetable stew with meat

So, we have three wonderful delicious vegetable stew recipes. Each of them can be made with meat. I don’t think it’s worth going into detail in this article, just add 400–500 grams of meat to the ingredients (chicken, pork, or whatever you like will do).

Simmer the meat separately until cooked with carrots, onions and seasoning (for example, a mixture of peppers).


Then add the mixture of vegetables along with meat to the boiling potatoes and cook for 25 minutes.

Let it brew for 10 minutes and you can serve.


Bon appetit!

Hello everyone and have a sunny day! How many of you love vegetables? I think that most will answer this question positively, and indeed we all eat them every day. They are especially popular as side dishes, such as mashed potatoes. What do you usually cook? Today I offer you amazing vegetable dishes in the form of assorted vegetables, nothing more than a vegetable stew.

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

Do you know why this dish is so popular in our Russian families and not only. The point is that in order to cook it you don’t need to invent or create anything, just take a kitchen knife, chop all the ingredients and put it on the fire to simmer. A very simple and everyone’s favorite option for preparing a side dish for the main dish, which has unusual tricks and secrets. 🙂

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

Many people prepare vegetable stew because they include it in dietary dishes and use it for weight loss.

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

Another secret to delicious stewed vegetables is what you cook in; it is best to take a cauldron or a slow cooker for this purpose. This way the vegetables will dry out better and give you their taste of warmth and summer. In principle, you can use an ordinary saucepan or frying pan; take what you have on hand and experiment.

We will need:

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

Cooking method:

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


2. Next, add the peas, you can take them frozen or canned. If you don't like legumes, you can skip adding them to this dish altogether. Cut the zucchini finely, as shown in the photo, chop the cabbage thinly, cut the bell pepper into bars. Pour water again so that nothing burns and simmer under the lid closed for another 10 minutes, stirring occasionally. If you like your vegetable stew liquid, then add more water. But in my opinion, this will turn out to be a vegetable soup. 🙂

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


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


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

Important! The dish is cooked over low heat.


Vegetable stew of eggplants, zucchini, peppers, tomatoes and carrots

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

We will need:

Cooking method:

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

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

Oh, and don’t forget to wash them with running water after the time is up.


2. Now for bell peppers, it’s best to take yellow or red ones, they give bright colors in the finished dish. Clean them from seeds, carefully removing the core and wash. Using a kitchen knife, cut into small squares.


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

Important! Make sure there are no tomato skins in the finished stew, as they will become rough and difficult to eat. It's best to remove them. How to peel tomatoes quickly and easily? Place the tomatoes in a bowl and cover with boiling water for 10 minutes. Then remove and immediately plunge into ice water. Voila, try it, the skin itself cleans itself of the tomato pulp.


4. Cut the onion into half rings, place it in a frying pan with vegetable oil, fry until almost done, stirring. Add finely chopped garlic, stir. Now the next step is the bell pepper, add it there.


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


6. Add a little water to the pan and simmer all ingredients until cooked. Don't forget to stir. Season with salt and pepper. Bon appetit!


Serve as a main dish as a side dish, for example with these meat cutlets.

Vegetable stew from zucchini and tomatoes

This is probably the simplest and most popular type, when it’s summer outside and you really want something stewed and tasty. How to cook it so that everyone just “eats their fingers” :) A budget option, so to speak, an economy one, because there are a minimum of ingredients. It can be classified as a lean dietary species.

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

We will need:

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

Cooking method:

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


2. Remove the skin from the tomatoes; to do this, pour boiling water over them in a bowl, then change the hot water to cold. Everything can be easily removed from the temperature difference.


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


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


5. Salt and pepper to your taste. Oh, what colorful beauty. And it's amazing! I'm just drooling! Have a nice one 😆)


Technology for preparing vegetable stew with potatoes and zucchini

This dish can be prepared during Lent; vegetarians simply adore it and devour it on both cheeks. My favorite boys also eat without stopping. So, I advise you to try it immediately!

We will need:

  • Zucchini - 0.5 pcs.
  • Potatoes - 3-4 pcs.
  • Tomatoes - 2 pcs.
  • Carrots - 1 pc.
  • Onion - 1 pc.
  • Sunflower oil - 2 tbsp. l.
  • Mixed peppers - to taste
  • Salt - to taste
  • Bay leaf - 1 pc.
  • Dried herbs - 2 tsp.

Cooking method:

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


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


3. Distribute the stew stewed in a pan into plates and call everyone to the table. Nourishing, nutritious and looks so magical that you can’t take your eyes off it.


Vegetable stew with potatoes and cabbage, video

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

Vegetable stew with meat, potatoes, and cabbage

This year I prepared this dish with meat for the first time; as always, it had to be made separately in the form of something else, for example, meat zraza. For this option, you can take any meat, be it beef, pork, or even elk.

We will need:

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

For variety, you can make your own adjustments, for example adding cauliflower.

Cooking method:

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

Important! Fry in refined vegetable oil.

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

Important! Simmer with the lid closed so that the vegetables release their aromas better.

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


Vegetable stew with chicken and potatoes

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

We will need:

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

Cooking method:

1. Cut fresh young potatoes into small pieces. Using a special knife, cut the carrots into bars. Boil the potatoes in a saucepan; you can add a little salt to the water.

Important! Once the potatoes are ready, drain all the water. What needs to be done to prevent vegetable stew from turning into mush? It is time to see that the potatoes are cooked and immediately drain the water. The readiness of potatoes can be determined by stabbing them with a knife while cooking. If the knife easily pierces the potatoes, then everything is ready.


2. Using a knife, chop the onion into half rings. Cut chicken meat or chicken fillet into cubes. Add salt and pepper.


3. Fry chicken pieces in a frying pan with vegetable oil. Keep in mind that in about 20-30 minutes the meat will be ready. Add tomatoes cut into pieces to it.



5. When serving, open a jar of canned peas. Place on a plate and stir. Vegetable stew, its preparation will give you an unusual taste of summer, as well as a good hearty dinner. Bon appetit! To make it look even more appetizing, sprinkle with herbs. And it feels like you can cook no worse than a chef in a restaurant, doesn’t it?


Vegetable stew with mushrooms, zucchini and potatoes

We will need:

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

Cooking method:

1. Cut the eggplants into cubes. There is no need to remove the peel. If you don’t like bitterness, then fill them with water and add salt, let them stand for 15 minutes, then pour out the water. The bitterness should go away.

2. Peeled potatoes, bell peppers, and onions also cut into cubes. Place all the chopped ingredients in a cauldron or frying pan and fry with vegetable oil.

Important! Don't forget to stir the vegetables so nothing burns.

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

Important! You don’t have to add potatoes to this dish; you can make it without potatoes. It will turn out very tasty too!


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


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


Vegetable stew with zucchini and potatoes in a slow cooker

Well, how can you cook the fruits of summer without a miracle helper, of course you can’t do without it. This version uses unusual spices, you can use your favorite ones. In a multi-cooker you can cook or stew using any of the options presented in this article. So choose at your discretion and create the most delicious masterpieces.

The most popular and easiest version of stewed vegetables for which,

We will need:

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

Cooking method:

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


2. Cut the potatoes and onions into cubes too.

3. Place chopped potatoes and onions in the multicooker bowl, add vegetable oil. Turn on the “Fry” mode without a lid and fry for 10-15 minutes. Then add zucchini and cabbage. Grate the carrots on a coarse grater and place them there. Salt, pepper, sprinkle with aromatic seasonings. Stir the dish and simmer for 20 minutes.

The next step is to select the “Stew” mode, pour water into the food, stir, close the lid and wait 15 minutes.

Then open the multimiracle and throw in a laurel leaf. Let all the ingredients sit and simmer.

Important! If you add laurel at the very beginning of cooking, it will add bitterness to the dish. Always put it at the end everywhere.


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


Vegetable stew in pots in the oven

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

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

We will need:

  • Eggplants - 2 pcs.
  • Zucchini - 1 pc.
  • Carrots - 1 pc.
  • Bell pepper - 2 pcs.
  • Potatoes - 3-4 pcs.
  • Tomatoes - 2 pcs.
  • Onions - 1 pc.
  • Vegetable broth - 0.5 tbsp. or water
  • Olive oil - 2 tbsp
  • Greens - to taste
  • Salt and pepper - to taste

Cooking method:

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


2. Second stage - cut the tomatoes thinly into semicircles, carrots and red pepper into strips.


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

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


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

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


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


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

Date of publication: 09/28/2017

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: Ratatouille - 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.

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!

2. 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!

3. 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.

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