What ingredients are included in vegetable stew. Very tasty stew without meat

Summer is a time that pleases us with an abundance of healthy, tasty and fresh vegetables. Vegetable stew probably the most common and tasty dish, which is prepared in the summer. Any housewife can find perfect recipe a stew that will win the hearts of all household members, and also, with a little ingenuity, will certainly acquire a signature dish.

Vegetable dishes are extremely popular; they are prepared in the cuisines of all nations. In France the stew is called ratatouille, and in Greece it is called Briam. But, no matter what the dish is called, its basis is always finely chopped vegetables.

Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. The stew is prepared in three ways - it can be made in a slow cooker, stewed on the stove or baked in the oven.

If you want to please your family with a delicious, nutritious meal, just choose foods that your household loves and start cooking.

Whatever cooking method you choose, do not forget to follow the basic simple rules that will help you prepare the perfect meal.

For an aesthetic appearance of the stew, it is necessary to cut all the components equally - ideally, it should be finely chopped.
Most perfect option- when each ingredient is stewed separately, because All products have their own time until they are ready. If it is not possible to stew each vegetable separately, then add them to the dish in the order specified in the recipe. Then the taste of each component will be fully revealed.
If the stew is prepared with the addition of eggplant, take the time to cut it into rings, rub it with salt and leave for half an hour to remove the bitter taste. Afterwards, rinse thoroughly, dry, and cut into squares.
Some recipes call for using special sauce, making the dish more original. But if you want to cook the most healthy low calorie dish, you should avoid using sauces.
The most basic key to the perfect dish- your own imagination. Don't be afraid to experiment, choose perfect proportions vegetables, depending on your taste.

How to cook vegetable stew in a slow cooker

Most women prefer food from a multicooker - this wonderful device greatly simplifies the cooking process without requiring constant attention. A slow cooker frees a woman from the need to constantly keep an eye on her food; food does not burn, does not dry out, does not turn into mush. Even novice cooks will be able to cook such recipes.

Vegetable stew with meat

Ingredients:

pork - 450 gr;
carrots - 70 g;
potatoes - 450 gr;
onion - 70 gr;
avocado - 3 pcs.;
tomato paste - 4 tbsp. l.;
garlic - 3 cloves;
salt, pepper - to taste;
olive oil - 100 ml.

How to cook:

Chop the pulp into squares, and then fry a little in a frying pan. There is no need to add oil; let the pork fry in its juices.
Chop the carrots and onions and fry them for a couple of minutes. Posting tomato paste, garlic cloves, add meat, pour a little water. Simmer for a few minutes.
Place the potatoes and avocado, cut into small slices, into the pan. Season with salt, pepper or any other spices, mix everything well. Fill the vegetables with water, but not much, about one measuring cup.
Select the “quenching” mode. Cooking times vary slightly between slow cookers, but the average is thirty to forty minutes.

Sour cream, natural yogurt will give the dish more delicate taste. Garlic buns or flatbreads go well with this dish.

Vegetable stew with chicken

Stew with the addition of chicken will take pride of place in children's menu, and will also be appreciated by those who are on a diet or adhere to proper nutrition. This dish is very healthy and low in calories.

Ingredients:

chicken fillet - 400 g;
eggplant – 400 gr;
carrots – 85 g;
onion – 155 gr;
cherry tomatoes – 8 pcs.;
salt, pepper - to taste;
olive oil- 85 ml;
favorite seasonings.

How to cook:

We wash the fillet under water and cut it into pieces. Fry it in a frying pan, seasoning it with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
Chop the vegetables into large squares and remove the skins from the tomatoes. Pour oil and place vegetables in layers. Simmer for ten minutes. The multicooker lid must be closed.
Open the lid, add salt, mix the vegetables thoroughly, and simmer them uncovered for another fifteen minutes.
Place the meat in a saucepan and add a little water. The dish will be ready in twenty minutes.

Parsley, dill or other herbs will add a subtle aroma to the finished dish.

How to cook vegetable stew in the oven

To pamper the stronger sex, you can add meat to the dish. IN this recipe We will use veal. The dish turns out to be nourishing, rich and very tasty.

Ingredients:

veal - 500 gr;
zucchini - 1 pc.;
potatoes - 500 gr;
carrots - 2 pcs.;
bitter onions - 3 pcs.;
tomatoes - 1 pc.;
paprika powder - 20 g;
boiling water - 250 ml;
salt - 30 g;
vegetable oil - 40 gr.

How to cook:

The veal should be washed under water and cut into pieces with a sharp knife.
Pour into the pan and fry the meat over medium heat. The veal should be covered with a brownish crust.
Reduce heat and add the selected spices to the meat. Mix the meat thoroughly and fry it a little more until a pleasant aroma appears.
Peel the zucchini, carrots, potatoes and onions and cut into small pieces. Add vegetables to the frying pan, add salt, and fry for three minutes over medium heat.
Rub the tomato so that it turns out tomato juice. Pour it into the frying pan.
Do not cover with a lid while frying - they will release juice and lose their attractiveness. appearance.
For baking, a regular one is quite suitable. ceramic saucepan. Place meat and vegetables in it, pour boiling water over it. Wash the greens, cut them and generously sprinkle the dish with them.
Place the container in an oven preheated to 220 °C and wait until the contents boil. Then reduce the temperature to 180 °C and cook the stew for about 15 minutes. Magical smells in the kitchen will signal that the dish is ready.

Sprinkle the food with fresh herbs, add sour cream, mayonnaise, or any sauce.

Simple recipes for vegetable stew

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and tastes great. This food is very healthy, contains many vitamins, and the body easily absorbs it. A good side dish for any meat.

Ingredients:

onions, zucchini, potatoes, eggplants, carrots - 2 pcs.;
cauliflower - 1 pc.;
chicken broth - 150 g;
olive oil - 2 tbsp. l.;
garlic - 4 cloves.

How to cook:

Carrots, onions, potatoes into squares, fry in oil;
Cook cabbage and beans.
Place vegetables in a frying pan, add broth, simmer for 10 minutes. There is no need to add cabbage; it is added later.
Add zucchini, cut into small squares, simmer for another 10 minutes.
Cabbage, garlic, Bay leaf and add spices at the very end of the stew.
Before serving the dish, generously sprinkle it with herbs.

Vegetable stew with minced meat

Ingredients:

onion— 310 gr;
garlic - 3 cloves;
Bell pepper— 120 gr;
minced meat - 530 g;
tomatoes in own juice— 950 ml;
tomato paste - 35 g;
beans - 450 gr;
paprika - 1 teaspoon.

How to cook:

Place the onion, bell pepper, and garlic in a heated frying pan, simmer for four minutes, add the minced meat, and fry a little until it turns golden brown.
Preheat the oven to 155 °C.
Place vegetables in a roasting pan, add tomatoes, tomato paste, and beans.
Season with paprika and add salt.
Simmer the stew for about 45 minutes.

To give the dish originality and tenderness, you can sprinkle it with grated cheese at the end of stewing. Buckwheat, pasta or rice will become great side dish to the dish.

Vegetable stew with potatoes

Ingredients:

potatoes - 950 gr;
zucchini - 450 gr;
tomatoes - 450 gr;
onion - 100 gr;
carrots - 150 gr;
pepper - 150 gr;
oil - 100 ml;
garlic - 4 cloves;
pepper and salt - to taste;
fresh greens.

How to cook:

Cut the onions and carrots into strips, fry them in a frying pan, you can use a saucepan, the main thing is that it has a thick bottom.
Cut potatoes, bell peppers, and zucchini into small cubes and add to the sautéed vegetables.
Simmer under the lid closed for about fifteen minutes. The fire should be medium.
Then add diced tomatoes, salt and pepper. Cook for another ten minutes.
Throw in the garlic and leave the dish for fifteen minutes - this will strengthen it taste qualities and aroma.

Sprigs of herbs, sour cream or natural yogurt will be an excellent addition to the delicious dish.

How to prepare vegetable stew for the winter

In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care in the summer to preserve your favorite vegetables for the winter. There will be stew from jars a delicious addition to meat, fish, and will also please vegetarians.

Recipe without vinegar

Ingredients:

onions, carrots, zucchini, tomatoes, sweet peppers - 500 grams;
vegetable oil - 250 milliliters;
salt - 1.5 tablespoons;
sugar - 5 tablespoons;
bay leaf - 4-5 leaves.

How to cook:

Peel the carrots and onions, wash the tomatoes and zucchini.
We pass the vegetables through a meat grinder, and then put them in a frying pan. For ease of preparation, prepare a deep bowl.
Peel and wash the pepper, cut it into small cubes and add to the vegetables.
Add salt, vegetable oil, sugar, throw in a bay leaf. Mix everything well and put on fire.
Turn the heat down as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
Rinse the jars thoroughly and sterilize them. You can use jars of any size, but it is best to use liter jars so that the leftover stew does not disappear after opening the jar.
Fill the jars with the prepared stew and then pasteurize them at a temperature of about 90 °C. This procedure will allow you to preserve your preservation for as long as possible.
Carefully screw the lids on the jars, turn them over, and wrap them well in warm things, for example, a blanket. When the pieces have cooled, place them in the cellar.

Vinegar recipe

Those who like something sour and savory can add vinegar to the dish.

Ingredients:

medium zucchini - 3 pcs.;
tomatoes and sweet peppers - 4 pcs.;
onion - 2 pcs.;
water - 1.5 liters;
salt - 2 tbsp. spoons;
sugar - 5 tbsp. spoon;
vegetable oil - 200 ml;
vinegar 9% - 40 ml;
black pepper - 7 peas;
bay leaf - 2-4 pcs.

How to cook:

Wash the zucchini well and cut into cubes. If there are damage to the skin, they must be removed.
Cut the washed tomatoes and sweet peppers into thin slices.
Cut the onion into small cubes.
Place the chopped vegetables in a saucepan, add salt and sugar, then add sunflower oil.
You need to cook the vegetable stew over low heat for about half an hour. Stir the mixture periodically to prevent it from burning. At the end of cooking, all ingredients should be very soft. Vinegar should be added to the stew when the dish is almost ready.
We wash and sterilize the jars for rolling, put the stew in them while it is hot. Then we dip the jars in boiling water and quickly roll them up. Then we turn the jars over and wrap them up, and after a couple of days we move them to the basement.

Your family will thank you for the opportunity to enjoy a delicious vegetable stew in winter period. It can be used as a snack or simply spread on bread.

Using such simple recipes cooking, you can delight your family with delicious, healthy and varied food. Experiment, add what you like, then you are guaranteed to create a new culinary masterpiece.

Vegetable stew can be prepared at any time of the year, but it is in the summer that it acquires its special taste, which can be called “fresh”. In addition, freshly picked vegetables also contain the maximum amount of vitamins that are so necessary for our health. So let's not hesitate! We urgently go to the garden or market and to the stove to cook a delicious stew!

A few words about the stew

Vegetable stew was born after the classic one, consisting of meat ingredients. French dish“to stimulate appetite” had several prototypes in the culture of ancient civilizations, but its modern version has reached us precisely in the European format.

Stew, as a dish, requires many components. It consists of small, pre-fried pieces of different types of food, combined together and stewed in a thick delicious sauce. Vegetable stew is prepared from both fresh (summer) and canned (winter) vegetables. In the warm season, a lot of fresh herbs are put into this dish, and closer to autumn, mushrooms begin to appear in it.

Secrets of cooking stew

A delicious vegetable stew is prepared from two or three types of vegetables, combined with each other either in equal proportions, or so that one is the leading one, and the rest are accompanying, helping the taste to reveal itself.

Each vegetable has its own density, which affects its cooking time. “Dense” potatoes and carrots are put into the stew first, and only then are the softer, quickly stewed vegetables. It is customary to add onions at the beginning, garlic and cheese a minute before the dish is ready.

When choosing spices for stews, you need to take into account the compatibility of the latter with certain types of vegetables: for example, basil is best suited to tomatoes, cumin - to cabbage, garlic - to eggplants. Fresh herbs and pepper harmonize well with all vegetables.

The aesthetic side of the issue in preparing stew is no less important than the taste. Do you want the finished dish to look beautiful? Cut vegetables into pieces of the same size and shape.

Vegetable stew can be prepared in two ways:

1. Collect all the vegetables together in a ceramic bowl or pan with thick walls and simmer them either on the stove or in the oven (the latter option is preferable, as it allows you to get more delicious stew).

2. Fry each type of vegetable separately, then do the same as indicated in point one.

Delicious recipes Vegetable stew includes both classic Russian dishes and those that are loved in other countries of the world.

Potato stew

№1. Cut four potatoes, two small carrots and one onion into slices, fry, then pour in tomato sauce and simmer for twenty minutes. As soon as the stew is almost ready, add one hundred to one hundred and fifty grams to it green peas, salt and black pepper. Before serving, sprinkle the dish with finely chopped dill or parsley.

№2. Cut one kilogram of potatoes into cubes and fry. Add to it two finely chopped onions, six hundred grams of diced eggplant, two red bell peppers and fry again. Add one tablespoon of fresh oregano, three cloves of garlic, salt and pepper to the stew. Boil six hundred grams of tomatoes for one minute, remove the skin, chop coarsely and add to the stew. Mix everything thoroughly and bake in the oven for forty-five minutes. Ready dish garnish with one bunch of finely chopped parsley.

№3. Cut five hundred grams of potatoes into large cubes and cook until half cooked. Cut three hundred and fifty grams of champignons and one onion into pieces and fry in vegetable oil. Mix potatoes with broth, mushrooms, onions, two hundred grams of shredded white cabbage, one carrot, salt and pepper in one pan. Simmer for five to ten minutes. Serve with chopped fresh herbs.

Cabbage stew

№1. Twenty grams dried mushrooms soak in warm water, after which we cook in it for about thirty minutes. Cut one and a half kilograms of kohlrabi into cubes and cook for ten minutes in salted water. Mix together one tablespoon wheat flour sautéed for butter, five tablespoons of dry white wine, two hundred grams mushroom broth, two hundred grams of thick cream and four hundred grams of cabbage broth. Cook the resulting mass for ten minutes, stirring continuously. IN ready sauce add mushrooms and kohlrabi, add salt, pepper and one and a half tablespoons of chopped chervil and cook over low heat for five minutes. Sprinkle the finished dish with one tablespoon of chervil.

№2. Boil the leaves of one head of cabbage in salted water and place on a greased baking sheet. In them we put a rice mass prepared from lightly fried two or three onions, one hundred and fifty grams of boiled and also a little fried rice, several chopped eggs (to taste), fifty grams grated cheese, salt, black pepper and parsley. Cover the rice mixture with cabbage leaves. Fill the baking tray with the stew hot water and put it in the oven. As soon as the dish is almost ready, fill it with eggs beaten with fifty grams of grated cheese.

№3 . Cut five hundred grams of cauliflower into inflorescences and cook in salted water until half cooked. Fry one head of finely chopped onion and a small carrot in vegetable oil. Add four coarsely chopped tomatoes to them and simmer for five minutes. Fill the stew with vegetable broth, put two diced potatoes in it and simmer under the lid for ten to fifteen minutes. Before finishing cooking, add to the stew cauliflower, ground coriander, pepper and simmer until the potatoes are ready.

Zucchini stew

Peel three hundred grams of zucchini, cut into cubes, fry in vegetable oil until golden color and transfer to a saucepan. In the remaining oil, fry one head of finely chopped onion and two tomatoes, divided into slices, then combine them with zucchini. Add one hundred and fifty grams of finely shredded cabbage, add a small amount of water and simmer until the vegetables soften. In the almost finished stew, add one hundred and fifty grams of sour cream, add salt and simmer for five to ten minutes.

Eggplant stew

In one tablespoon of butter, fry one chopped onion, mixed with one clove of chopped garlic. Add to the container three bell peppers cut into rings, three eggplants cut into cubes, three zucchini cut into slices, divided into eight slices each, four tomatoes, black pepper and bay leaf. Simmer the stew over low heat. Bake the prepared vegetable mass in the oven, sprinkling it with one hundred grams of grated cheese.

Chanfotta (Sicilian stew)

In a large saucepan, fry one onion, one stalk of celery and basil for two minutes. Add seven hundred grams of pureed tomatoes to them, mix thoroughly and bring to a boil. We put seven hundred grams of diced potatoes, two eggplants and two zucchini into the stew. Salt, pepper, simmer over low heat for twenty minutes. Add seven hundred grams of yellow bell pepper and simmer for another five to ten minutes.

Vegetable stew with coconut milk

For five minutes over low heat in three hundred milliliters of water, cook two hundred and thirty grams of potatoes, one hundred and fifty grams of carrots and one hundred and twenty grams of green beans (potatoes and carrots are best cut into large cubes - five centimeters each). Add diced eggplant to the vegetables, pour two hundred grams into the stew coconut milk, add salt, bring to a boil and simmer over low heat for five to seven minutes. Fry six curry leaves, seeded and finely chopped, in olive oil for twenty seconds. dried pepper chili, one teaspoon of cumin, one teaspoon of coriander and half a teaspoon of turmeric. Mix spices with vegetables. The stew is ready.

Indian vegetable stew

On one tablespoon vegetable oil fry one small, finely chopped onion until golden brown. Add a crushed clove of garlic to it, fry for another minute, then add one teaspoon of cumin seeds, a quarter teaspoon of chili powder, the same amount of turmeric and salt (to taste). Mix everything thoroughly. We send one to the stew Green pepper chili and four pieces of diced boiled beets. Fry vegetable mixture two minutes. Add three chopped carrots to the stew and fry for another five minutes. Pour one glass of coconut milk over the vegetables and bring to a boil. Serve the finished dish with fresh herbs.

Properly prepared vegetable stew is a universal treat. It can be eaten both as a main dish and as a side dish. The main thing is not to skimp on spices and use more tasty ripe vegetables.

Classic vegetable stew with eggplant and zucchini

A traditional recipe would include big list vegetables Ingredients: half a kilo of tomatoes, eggplants, zucchini, 350 g of onions and carrots, salt, a mixture of peppers, a pinch of cinnamon.

Eggplants without skin are cut into cubes first. They are soaked in salted water for 20-25 minutes. cold water, after which they are dried with a paper towel.
Tomatoes without skin are cut into small pieces. To easily remove their skins, simply immerse the fruits in boiling water and peel them.
The carrots are cut into slices, and the onions into cubes.
Zucchini without seeds and peel - in the same slices as eggplants.
Vegetables are placed in a cauldron in the following order: eggplants – carrots – zucchini – onions – tomatoes. The ingredients are sprinkled with salt and spices.

Vegetable stew with zucchini is stewed under a lid. It is stirred periodically. Cook the dish until the food is soft.

With added potatoes

Potatoes make any dish more satisfying. For stew you need about a kilogram of it. Other ingredients: half a kilo of young zucchini, fresh tomatoes, 150 g each of onion, sweet pepper and carrot, garlic to taste, salt, aromatic herbs.

First, pieces of onion and carrot are fried in an oiled cauldron until golden brown. Then bars of zucchini and potatoes are thrown into the container.
The last thing to add is crushed in any way. sweet pepper.
Simmer the mixture over low heat, covered with a lid, for 15-17 minutes. Next, pieces of tomatoes, chopped garlic and spices are sent into it. The food is prepared for another 10-12 minutes.

Before serving, the stew should be thoroughly steeped.

With mushrooms

Champignons are taken both fresh and frozen. They require 300 grams. Other ingredients: 2 zucchini, carrot, onion, sweet bell pepper, 2-3 tomatoes, a pinch of Mediterranean herbs, salt, a pinch of sugar.

First frying large quantities oil is prepared from onions and carrots. Then mushroom slices and pepper cubes are added to these components.
When the vegetables have softened, you can add pieces of zucchini and tomatoes to them.
The mass is salted, sprinkled with seasonings and sugar.

After gentle mixing, the dish is simmered in a thick-walled container with a lid for 15-17 minutes.

Vegetable stew with pork

Very satisfying nutritious dish Vegetable stew will benefit from adding pork pulp. In addition to meat (400 g), will also be used following ingredients: eggplant, big tomato, carrots, onions, sweet meaty peppers, a mixture of hot ground peppers, salt.

All components for stew are always fried in vegetable oil - you can use olive oil, sunflower oil, or any other. First, medium pieces of pork are cooked in hot liquid until crusty.
Next, the meat is poured with water, salt, spices and stewed for about an hour.
All that remains is to add all the coarsely chopped vegetables to the pork. Together the ingredients are simmered until soft.

Served with spicy ketchup.

How to cook with beef?

Instead of pork, you can take a piece of beef. You will need 400 grams of meat. Rest of ingredients: sweet bell pepper, half large zucchini, eggplant, 5 potatoes, onion, carrot, garlic to taste, 300 g of white cabbage, a tablespoon of ketchup without additives, a glass of tomato juice, salt, seasonings. The easiest way to prepare this vegetable stew is in a slow cooker.

The pieces of meat will be marinated in tomato juice for a couple of hours.
In the baking program, chopped carrots and onions are fried, as well as marinated beef.
Potato blocks are added to the products. The mass simmers for another 12-15 minutes.
All that remains is to put the remaining vegetables, cut into small pieces, into the oven container. The cabbage is finely chopped, the garlic is passed through a press.
The mixture is seasoned with ketchup, salted, and sprinkled with spices.

Still in the same mode, under the lid, the dish will reach readiness.

With minced meat

Minced meat can be made from any meat. It is better to take a compound one (300 g). Other ingredients: 3-4 potatoes, zucchini, carrots, ¼ head of white cabbage, 2-3 tomatoes, onion, bell pepper, glass boiled water, salt.

Along with the minced meat, onion half rings and carrot slices are fried for 6-7 minutes. Use a spatula to break up all the lumps in the mass.
After adding finely shredded cabbage and pepper slices to a cauldron or deep frying pan, the mass is cooked for another 5-6 minutes.
At the end, pieces of tomatoes, zucchini and potatoes are added to the mixture.
When the potatoes soften a little, add salted water to the ingredients of the dish.
After stirring, they will simmer under a tightly closed lid for 12-15 minutes.

The finished dish is served hot with any additional sauces.

Bake the dish in the oven

You can cook stew not only on the stove or in a slow cooker, but also in the oven. Ingredients: 3 potatoes, carrots, ¼ head of cabbage, onion, zucchini, 4 tomatoes, 2 celery stalks, 1 glass of boiled water, salt, Italian herbs, 40 g butter.

First, the diced onion is fried in butter until soft.
All remaining chopped vegetables are sent into the container one by one. Carrots are cut into slices, cabbage - in large pieces. The remaining components are optional.
The products are transferred into a mold along with oil, sprinkled with herbs, salt, and filled with water.

The dish will simmer in a preheated oven for about half an hour. You need to set the temperature to 200-220 degrees.

Vegetable stew with meat and cabbage

This is a very tasty and simple version of stew. It includes many vegetables and meat. Ingredients: 730 g pork, 310 g cabbage, 2 carrots, celery root, garlic to taste, any spices, salt.

The meat is cut into medium pieces.
The cabbage is finely chopped, the garlic is finely chopped, carrots and celery are cut into strips.
First, the meat is fried in a well-heated and oiled frying pan until golden brown.
Then gradually add to the container different types vegetables Pre-roasting will allow them to retain their shape and will not turn into mush during further processing.
When all the ingredients are slightly softened, they are salted, sprinkled with spices and kneaded carefully.
Next, the products are poured a small amount water and close with a lid.

The vegetable stew with meat will simmer over the fire for about 40-45 minutes.

With Chiken

With chicken you get a lighter version. In addition to half a kilo of meat, will be used following products: carrot, small zucchini, onion, garlic to taste, bell pepper, handful of cherry tomatoes, half a chili pepper, bouillon cube, seasoning for chicken, salt.

All vegetables are chopped according to the principle: the longer each of them is cooked, the finer it is cut.
First, carrots with two types of peppers are fried in hot oil. Then zucchini, garlic, onions, and tomatoes are sent into the container. The mass is salted. All its components should soften.
Separately, chicken pieces sprinkled with salt and seasoning are fried over high heat.
Chicken is laid out with vegetables. The ingredients are poured with broth diluted in a glass of water.

It remains to simmer the dish under the lid for another 25-30 minutes.

Recipe for cooking in pots

Pots allow you to make food even more juicy, tender, and aromatic. Ingredients: 2 eggplants, zucchini, carrots, 2 bell peppers, the same number of tomatoes, 3 potatoes, onion, 120 ml vegetable broth, 2 teaspoons lemon pear, a pinch of sugar, salt, spices.

All vegetables are cut into medium pieces. If desired, you can simply grate the carrots on a coarse grater. Tomatoes are first peeled before slicing.
First, pieces of onion, eggplant and zucchini are fried over high heat. These vegetables are sent into portioned pots.
Peppers, tomatoes and potatoes are fried in the remaining oil.
The remaining components are also transferred to pots. They are topped with broth, to which sugar, salt and seasonings are added.
Lemon juice is poured in last.

Closed pots go into a preheated oven for 20-25 minutes.

Tava - traditional Armenian stew

This recipe has interesting feature– it uses boiled meat. Take 400 grams of beef. Other ingredients: 3 tomatoes each, salad peppers and potatoes, 2 onions, a bunch each fresh basil and parsley, a pinch of cumin, black pepper, suneli hops, salt.

The meat is cut into pieces and boiled in salted water. The broth is left.
All vegetables are cut coarsely and thickly.
The first layer of meat is placed in the cauldron. Next: onions – tomatoes – peppers – potatoes. Each of them is sprinkled with fresh chopped herbs.
All products are poured with the remaining broth and sprinkled with spices. Add salt if necessary.
The mass is simmered over low heat for 40-45 minutes.

The zucchini is removed from the skin and seeds and cut into cubes.
Onions and carrots are chopped randomly.
The tomatoes are skinned and coarsely chopped.
One by one, all the prepared vegetables are fried in hot oil.
First - carrots and onions. Then the remaining vegetables are added to the frying pan.
Zucchini will produce a lot of liquid, so you need to cook the ingredients before it evaporates.
Next, dry rice is poured over the vegetables and water is poured in, in which salt and spices are mixed.

Cook until the cereal is soft.

Vegetable stew with zucchini and eggplant for the winter

Vegetable stew can be turned into an original “winter” snack if desired. Ingredients: 2.2 kg each of eggplant and zucchini, a kilo of yellow and red bell peppers, carrots, tomatoes and onions, a glass of sugar, 110 ml table vinegar, 55-60 g table salt, half a liter of vegetable oil.

Eggplant cubes are soaked in cold water and then washed.
Zucchini without skin is cut in the same way.
The pepper is removed from the seeds, stalk and chopped into medium strips.
Carrots and onions are cut into cubes. Tomatoes – in small slices.
All prepared vegetables for vegetable stew with eggplants and zucchini are loaded into a pan, salted, sprinkled with sugar, and filled with oil. The ingredients are simmered for half an hour over low heat.
Next, vinegar is poured in. If the mass is too thick, then add half a liter of water. It remains to simmer the stew on the stove for 7-9 minutes.

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, most delicious and simple recipes. I think you don't mind))).

This is a divine dish in which they can intersect various products, and the main thing is that 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 option stewed eggplant I recommend that you familiarize yourself with vegetables.

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 super quick option cooking - 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 it yourself low 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 plastic pieces square shape. 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.

That's how friends seem to be regular products, and how gorgeous they look, 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 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 original sauce, you will agree that they do not add 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 oil into the frying pan sunflower oil and add pieces of zucchini and carrots, stir. Simmer with the lid closed for about 5-6 minutes.

Well, of course cabbage leaves strips, stir, season thoroughly with 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.

Take it to your piggy bank or write it down in cookbook so as not to lose. 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.

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

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 ones into half rings and juicy tomatoes. 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. Cool 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 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 this summer days, because in winter you won’t be able to 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 enter each time different quantities ingredients, 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 do exactly the same 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 sprinkle with chili. 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.

When the season of young vegetables has arrived, it is worth treating yourself and your loved ones with a delicious vegetable stew. By the way, vegetable stew is prepared very simply and quite quickly. The composition of vegetables can be varied and the dish can be prepared to suit your taste. If desired, you can always make the stew quite liquid - like a soup. Or very thick, as a second course.

It is very convenient to cook vegetable stew in a saucepan - a deep frying pan with high walls, a lid and long handle. The main function of a stewpan is stewing or boiling, poaching food, and preparing sauces. It is very convenient to fry foods in a saucepan, stirring them by shaking. Vegetable stew requires frying the ingredients, and the stewpan does this well.

It is generally accepted that stew is a dish of small pieces of meat or vegetables that are pre-fried and then stewed in sauce. But in Italian cuisine, ragu is prepared from highly chopped products, such as ragu sauce, or other tasty meat sauce, which is also made from minced meat, comes from Lazio.

Quite rare to find vegetarian dishes- vegetable stew, without the addition of meat or game. Sometimes mushrooms are added to stews, which significantly improves their taste. However, the majority believes that the stew should be with meat - various or. But, this is a matter of taste and personal preference.

The essence of any stew, and vegetable stew is no exception, is frying the ingredients followed by a long stew in a small amount of liquid.

When planning to prepare a vegetable stew, you should take care of the youngest and fresh vegetables. As a rule, you should not limit yourself to a small amount different vegetables. If you cook vegetable stew only from, it will work. For stew - the more different vegetables, the tastier and richer the dish. It is imperative to prepare very ripe and juicy tomatoes, the puree of which will be used to stew the stew.

Vegetable stew. Step by step recipe

Ingredients (2 servings)

Zucchini 1 piece
Eggplant 2 pcs
bell pepper 2 pcs
Hot pepper 1 piece
Onion 1 piece
Carrot 1 piece
New potatoes 2 pcs
Ripe tomato 4-5 pcs
Mixed greens (dill, parsley, cilantro) taste
Olive oil 50 ml
Salt, black pepper, sugar, coriander taste

If desired, you can add other vegetables to the recipe - garlic, roots, petiole celery, squash, zucchini, etc. Vegetable stew will be even tastier. I advise you to definitely use young zucchini, which may not yet be peeled, as well as young eggplants with a shiny dark surface and unripe seeds. The tomatoes for the sauce should be as ripe as possible and very juicy so that you don’t have to add water to the vegetable stew.
Young vegetables for stew
All vegetables must be pre-fried or baked. Considering that eggplants absorb oil like a sponge when fried, and I don’t want to increase the calorie content of the vegetable stew, I suggest baking the eggplants. Wash the young eggplants and cut the skin into strips using a sharp knife. Place the eggplants on a plate and microwave for 7-8 minutes. The eggplants will bake perfectly. I advise you to prepare the bell pepper in the same way - peel it from the seeds and bake in the microwave for 5-6 minutes, then transfer hot pepper V plastic bag, until the pepper has cooled a little and the outer film has peeled off, which must be removed.
Peel the onions and carrots and chop coarsely. Pod hot pepper Remove seeds and white inner membranes and cut into small pieces, or better yet, into strips. Heat olive oil in a saucepan or deep frying pan. Fry onions, carrots and peppers in oil for 4-5 minutes.
Fry onions, carrots and hot peppers
Cut the young zucchini into large cubes without peeling. Peel a few new potatoes and also cut into cubes, approximately half the size of the zucchini. Add zucchini and potatoes to the fried vegetables. Stirring occasionally, fry vegetables over medium heat without a lid. The time to fry the ingredients for the stew is until the vegetables are half cooked.
Add zucchini and potatoes
Cut the cooled and peeled bell pepper into strips and add to the fried vegetables. Cut the eggplant in half and cut into pieces. Add baked eggplant to vegetable stew. Add 0.5 tsp. sugar, 0.5 tsp. ground coriander, salt and black pepper to taste. Stir the vegetables, reduce heat and cover the saucepan with a lid. Simmer vegetables in their own juice for 5-10 minutes.
Add baked and chopped eggplant and peppers
While the vegetables are stewing, you need to cook tomato puree from fresh ripe tomatoes. Place the tomatoes in a deep bowl and pour boiling water over them for 1-2 minutes. Cool the tomatoes under running water cold water. The skin of the tomato can be easily removed. Peel the tomatoes from skins and seeds, remove the white parts and growth zone. Place the tomato pulp in a blender and grind the pulp into a puree. If there are solid inclusions in the puree - remnants of seeds, white parts, then it is better to additionally rub the puree through a sieve.
Prepare and add tomato puree to the stew
Add the prepared tomato puree to the fried vegetables. Bring the vegetable stew to a boil and simmer over low heat, covered, for at least 20 minutes. Usually the cooking time for vegetable stew is up to 1 hour, but if the vegetables are young and well fried, 30 minutes is enough. If you feel that there is too little moisture in the stew, you can add a little water, but no more than half a glass.
Simmer the dish until full readiness. It is better not to stir the stew while stewing so that the vegetables remain intact. Then there are the options. Vegetable stew can be prepared quite liquid and soup-like, as they do, or you can make it closer to main courses, as they do. Everything should be the way you like it. Excess liquid can be evaporated by removing the lid from the saucepan.
Simmer covered over low heat
Place the prepared vegetable stew into deep plates. Optionally, if you like it spicy, you can sprinkle the vegetable stew with a pinch of coarsely ground hot pepper or chop some fresh hot pepper and spread it over the stew. Be sure to sprinkle the vegetable stew with finely chopped mixed herbs.