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, for example, mashed potatoes. What do you usually cook? Today I offer you amazing vegetable dishes in the form assorted vegetables, nothing more than a vegetable stew.
Interesting! IN different countries it is called by different names, but they are all united by one single and important rule: vegetables are stewed in own juice or in a specially prepared sauce, sour cream. Spanish stew this is nothing more than pisto, 🙂, in France they gave it this name - ratatouille, in Italy they call it caponata, in Georgia - generally the funny name ajapsandali with hot pepper Chile.
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. 🙂
Feed like this healthy treat You can use the whole family, even children and a child after a year.
Many people cook vegetable stew because they take it to dietary dishes, 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 delicious secret stewed vegetables, this 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, it can be used regular saucepan or a 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, shred the cabbage thinly, bell pepper cut 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, for example Mexican)
3. Perhaps after time the vegetables will not be ready yet, then simmer until they become soft. After which, enter 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 some time 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 we always have zucchini and eggplant 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 bell pepper, it’s best to take yellow or red, 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 view, when it’s summer outside and you really want something stewed and tasty. How to cook so that everyone just “eats their fingers” :) A budget option, so to speak, economical, because there are minimal 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 it’s 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 by pouring boiling water over them in a bowl, then hot water change 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 onion 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, begin to simmer in stages, the first is the onion with vegetable oil until golden color, second - add grated carrots to the onion and fry for 2-3 minutes, then the third step - 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... regular option 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 prepared separately in the form of something else, for example meat zraz. 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 onion in a deep frying pan, until almost done, add the onion 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 full readiness until all the vegetables are soft and fragrant to the taste. 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. Chicken meat or chicken fillet cut into cubes. Add salt and pepper.
3. Fry the pieces chicken meat 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 the jar canned peas. Place on a plate and stir. Vegetable stew, its preparation will give you unusual taste 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 option uses unusual spices, you can take 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 easy option 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 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 armenian dish called Ailazan. 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 and place potatoes, eggplants, zucchini, onions there, 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 tasted like kindergarten or the feeling that I'm in school years I ate this stew. 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.
You can prepare many hearty, delicious dishes from assorted vegetables. They are especially relevant in the autumn, when there is a huge selection of seasonal fruits on the market. Vegetable stew turns out very tasty. Recipes with potatoes and zucchini, which always turn out successful, are published below.
Homemade vegetable stew with zucchini and potatoes
To prepare such a treat, it is better to take thick-walled dishes or real cauldron. Prepare the following ingredients: 2 medium onions, 7 potato tubers, ¼ of a head of cabbage, salt, 3 pcs. red sweet pepper and carrots, 2 large tomatoes, a small zucchini, a pinch of mixture ground peppers, khmeli-suneli, curry.
- All vegetables are peeled. Onions and carrots are cut into small cubes. The ingredients are fried in a cauldron in any fat with curry and salt.
- Potatoes, zucchini and Bell pepper.
- The vegetables are fried together for a couple more minutes.
- Next, the components are poured with half a glass of purified water and covered with a lid.
- When the potatoes are half ready, you can add shredded cabbage, remaining seasonings, salt and chopped tomatoes to the cauldron.
- The stew is stewed under the lid for another 10-12 minutes.
The dish is served with fresh homemade bread.
Recipe for cooking in a slow cooker
The more spices you use, the richer the stew will be. If you cannot create a suitable composition of seasonings yourself, you can take ready mixture aromatic herbs intended for vegetables (a couple of small spoons). Also taken: 5 potatoes, 3 small zucchini, onion, carrot, salt.
- All components are washed, peeled and cut into cubes.
- In the “Frying” program, onions and carrots are cooked in oil for 3-4 minutes.
- Next, potatoes, zucchini, salt and seasoning are sent into the bowl. Cook the ingredients together for a couple more minutes.
- All that remains is to turn on the “Stew” mode and simmer the food for 35 minutes.
Extra sauce for this juicy dish not required.
Stew with zucchini and potatoes in Greek style
A dish with Greek influences will definitely include white wine and eggplant. You will need to take half a glass of alcohol. In addition, it is used: 1 pc. carrots, eggplants, yellow sweet peppers and onions, 4 potato tubers, 4 small zucchini, sea salt, a little sugar, olive oil, a pinch of oregano.
Abundance fresh vegetables V summer time allows you to feed your family with a simple, but very delicious dish called stew. The basis of this dish can be any vegetable, but today we will talk about how to make vegetable stew with potatoes.
Recipe for vegetable stew with potatoes
Ingredients:
- potato tubers – 950 g;
- young zucchini – 450 g;
- fresh tomatoes – 450 g;
- onion – 100 g;
- carrots – 150 g;
- bell pepper – 150 g;
- vegetable oil for frying – 100 ml;
- garlic – 3-4 cloves;
- pepper - to taste;
- salt - to taste;
- fresh twigs.
Preparation
Peel the onions and carrots, chop into strips and fry in a cauldron or thick-bottomed pan until golden brown. Then throw in the peeled and diced potatoes and zucchini. We also send sweet peppers there, chopped into slices or strips. Cover with a lid and simmer over low heat for fifteen minutes. Then add the diced tomatoes, season with salt and pepper and cook for another ten minutes. Throw in the chopped garlic and let it brew for ten minutes. When serving, decorate the finished stew with sprigs of fresh herbs.
Vegetable stew with meat and potatoes
Ingredients:
- lean pork – 750 g;
- potato tubers – 1250 g;
- zucchini – 1100 g;
- green beans – 650 g;
- onion – 450 g;
- fresh tomatoes – 650 g;
- bell pepper – 210 g;
- bouillon cube – 1 pc.;
- vegetable oil for frying;
- garlic – 2 cloves;
- pepper - to taste;
- salt - to taste;
- fresh or dried leaves basil - to taste;
- sprigs of fresh herbs.
Preparation
We wash the pork, dry it thoroughly and cut into medium-sized cubes. Pour a little vegetable oil into a cauldron or thick-bottomed pan and place the prepared meat in it. Fry over high heat until uniform beautiful crust, stirring.
Peel and finely chop the onion, add to the meat and fry for five minutes. Peel the potato tubers and zucchini, chop them into cubes, brown them separately in a frying pan with vegetable oil and place them in the pan with the meat. Throw in the fried one, also in a frying pan. green beans. Fresh tomatoes and finely chop the peeled garlic, cut the sweet bell pepper into strips and add to the rest of the vegetables. Fill everything with broth made from water and bouillon cube, mix, season with salt, pepper and dried or chopped fresh basil leaves.
After the stew has completely boiled, cook it covered over low heat for twenty minutes. When serving, decorate with sprigs of fresh herbs.
Vegetable stew with eggplants, potatoes and cabbage in a slow cooker
Ingredients:
- potato tubers – 3-4 pcs.;
- eggplants – 1-2 pcs.;
- onion – 1 pc.;
- white cabbage - 0.5 small fork;
- small zucchini zucchini - 1 pc.;
- sweet bell pepper – 1 pc.;
- fresh tomatoes – 2 pcs.;
- vegetable oil – 75 ml;
- spices and herbs - to taste;
- salt - to taste;
- pepper - to taste;
- fresh herbs dill and parsley - to taste.
Preparation
Peel the onion, cut into half rings and place in a multicooker container, after pouring vegetable oil into it. Turn on the “Frying” or “Baking” mode and fry the onion half rings until golden for about fifteen minutes.
Meanwhile, prepare the remaining vegetables. First, let's wash and dry them all. Peel the potatoes and chop them coarsely. Chop cabbage and sweet peppers into petals, and zucchini and eggplants into semicircles. Cut the tomatoes into small slices.
Now add the vegetables to the onions in the following order: potatoes, cabbage, sweet bell peppers, zucchini, eggplant and tomatoes. Season each layer a little herbs, spices, pepper and salt. We finish with a layer of chopped, fresh herbs. Set the “Extinguishing” program for one hour.
If desired, you can add a chopped clove of garlic or at the end of cooking.
Vegetable stew is one of the most universal dishes. It can be eaten as independent dish or serve as a side dish. It goes well with fish, meat, mushrooms, and sausages. Vegetable stew with cabbage and potatoes is especially popular, since these products are the most accessible. At the same time, the stew made from them turns out very tasty if you know just a few subtleties.
Cooking features
Vegetable stew with cabbage and potatoes is easy to prepare, so even a novice housewife can cope with this task. But a dish prepared according to the same recipe may have different taste. Why? The thing is that there are several important rules, which allow you to prepare not just a vegetable stew, but a very tasty and aromatic one.
- The most delicious stew is made from young vegetables, but you can cook it from any, as long as they are not spoiled. You can even use sauerkraut, but if it is too sour, you need to rinse it before cooking.
- Do not chop vegetables for stew too finely. Otherwise, during prolonged simmering, they will soften too much, and the dish will turn into “porridge”, which is not very pleasant to eat.
- All vegetables have different textures and take different times to cook. Therefore it is necessary to comply correct sequence product bookmarks. Usually this sequence is described in recipes. General rule This is: young white cabbage is placed after the potatoes, and mature cabbage is placed before it. Sauerkraut is placed after potatoes or along with them. If other varieties of cabbage are used, different rules apply, which, as already mentioned, are reflected in specific recipes.
- If the recipe includes meat, it is fried until golden brown crust and only after that they begin to introduce vegetables.
- The taste and aroma of vegetables in the stew will be revealed better if it is simmered for a long time over low heat in a thick-walled container. This could be a thick-walled saucepan, a cauldron, or a duck pot. Vegetable stew turns out delicious even in a slow cooker.
- If the vegetables included in the stew are first fried separately, and then combined and simmered in the sauce, the stew will turn out especially tasty. However, frying in oil increases the calorie content of the dish, so those who are watching their figure can do without it or fry only part of the vegetables using minimum quantity oils
The technology for preparing vegetable stew with cabbage and potatoes may depend on the specific recipe, so you must follow the recommendations given in it exactly. Then you will have a truly tasty and aromatic vegetable stew.
Vegetable stew with fresh cabbage and potatoes
- potatoes – 0.7 kg;
- white cabbage – 0.7 kg;
- zucchini (optional) – 0.25 kg;
- carrots – 150 g;
- onions – 150 g;
- tomatoes (optional) – 0.3 kg;
- sweet pepper – 0.25 kg;
- tomato paste – 20–40 ml;
- water – 100 ml;
- vegetable oil - as much as needed;
- salt, pepper - to taste.
Cooking method:
- Wash the potatoes, peel and cut into slices.
- Wash the cabbage. Remove wilted top leaves. Chop, but not too finely.
- If you cook in the summer, then prepare the tomatoes. To do this, cross-shaped cuts need to be made on the side opposite the stalk. After this, bring the water to a boil and put the tomatoes in it for a couple of minutes. Then remove the tomatoes with a slotted spoon and cool. They will cool faster if you put them in cold water. After this, the tomatoes just need to be peeled and cut into cubes. If you are cooking in winter, you can do without tomatoes, but in this case you should take 2 tablespoons of tomato paste, while when using fresh tomatoes You can get by with one spoon of their paste.
- In the summer, it is advisable to include zucchini in the stew. It needs to be cut into cubes about 1 cm in size. If the zucchini is not too young, then it will first have to be peeled and seeds removed.
- Peel the onions and carrots. Finely chop the onion with a knife, chop the carrots on a coarse grater.
- Wash the pepper. Cut off its stalk and remove the seeds. Cut the pepper lengthwise into 4 parts, chop into quarters of rings.
- Heat vegetable oil in a frying pan and fry in it potato wedges until golden brown, transfer the potatoes to the cauldron.
- Place the zucchini and peppers in the frying pan where the potatoes were fried, fry them for 7-8 minutes and also transfer them to the cauldron. If you do not use zucchini, then fry one pepper for 5 minutes.
- In the same pan, fry the cabbage. If it is young, then it is enough to fry it for 5 minutes, otherwise the frying time should be 10 minutes. Transfer the cabbage to the cauldron with the remaining vegetables.
- Place onions, carrots, tomatoes in the cauldron. Pour in tomato paste diluted with water. Add salt and spices. Place the cauldron on the stove and simmer the vegetables over low heat under the lid for 30 minutes.
Potato and cabbage stew will be even more fragrant if, 10 minutes before it is ready, you throw garlic and fresh herbs chopped with a knife into the cauldron.
young white cabbage in this recipe you can replace Beijing. In this case, the taste of the dish will be slightly different, but no less pleasant.
Vegetable stew with sauerkraut, potatoes and rice
- sauerkraut – 0.25 kg;
- rice – 0.2 kg;
- potatoes – 0.5 kg;
- carrots – 0.2 kg;
- tomato paste – 20 ml;
- water – 0.2 l;
- vegetable oil - as much as needed;
- salt, pepper, herbs - to taste.
Cooking method:
- Rinse the sauerkraut under running water and squeeze it to remove excess moisture.
- Peel the carrots and cut into strips. You can also grate it for Korean salads.
- Peel the potatoes and cut into cubes about 1.5 cm in size.
- Heat vegetable oil in a cauldron, add carrots and fry them for 5 minutes over medium heat.
- Add the potatoes and fry them along with the carrots until they are browned.
- Boil the rice until half cooked in salted water.
- Add rice and sauerkraut to the vegetables.
- Dissolve tomato paste in water, add salt, pepper, and chopped herbs to this liquid. Pour the sauce into the cauldron with the remaining ingredients.
- Place the cauldron on the fire and simmer the vegetables and rice for 30 minutes.
You can use it instead of rice canned beans. It should be added after all other ingredients, namely 15 minutes before the dish is ready.
Vegetable stew made from cabbage and potatoes - inexpensive, but tasty and healthy dish, which can be prepared at any time of the year.
Vegetable stew with potatoes and cabbage will allow you to diversify your usual menu. This dish is perfect for lunch or dinner. Stew will successfully replace the usual side dishes - pasta, mashed potatoes or porridge. All vegetable lovers will love this dish, and meat lovers will appreciate it in tandem with baked cutlets chicken legs or chops. It’s not difficult to prepare a stew; you just need to chop and stew the vegetables, and the process won’t take much time. But still, there are a few tricks that will make the dish tastier. For example, you need to remember that all vegetables have different time preparations, so you should always follow the order in which you add the ingredients. So carrots and potatoes are added first, and zucchini, eggplant and cabbage are added later. Using a variety of greens and spices you add ready-made dish additional juiciness and magical aroma.
Stew is great for summer season and pleases with his various options preparations. After all, it’s enough to take other vegetables and change the type of cutting and the new dish is ready!
In winter, you can use frozen zucchini, bell peppers, and replace eggplants with fresh pumpkin. The dish is suitable for Lent.
Stew can also be prepared using meat. It could be chicken, turkey, pork or beef. The meat should be fried first, along with onions and carrots.
Not only every housewife, but also every kitchen in the world has its own recipe for vegetable stew. So don't be afraid to experiment, explore and try something new.
Taste Info Vegetable main courses
Ingredients
- Cabbage – 300 g;
- Potatoes – 300 g;
- Carrots – 150 grams;
- Onion – 150 g;
- Sweet bell pepper – 1 pc.;
- Zucchini – 300 g;
- Eggplants – 300 g;
- Dill and parsley – 1 bunch;
- Water or broth – 300 ml;
- Salt and pepper - to taste.
How to cook vegetable stew with cabbage and potatoes without meat
First you need to remember the first and simplest cooking secret delicious stew– cutting of products should be the same. Those. All vegetables can be cut into cubes, cubes, strips and even slices, the main thing is that they are the same size.
So, peel the onions, carrots and potatoes. Remove the core and stem from the sweet pepper. Rinse all the vegetables and cut them the way you like - these can be cubes, sticks or large strips.
It is advisable to peel the eggplants, this way they will be more tender. If the zucchini is young, then there is no need to remove the skin from them. Rinse the eggplants, cut them lengthwise into 4 pieces, and then cut into pieces. Do the same with zucchini.
Cut the cabbage into cubes - it's easy. Take half a head of cabbage and place it cut side down on the board. Slice the cabbage lengthwise and then crosswise.
Now you need to choose convenient dishes. If you have a large frying pan, use it; if not, then a saucepan will do. Pour vegetable oil into the selected container and place on the stove. When hot enough, add the onions, carrots and peppers to the pan. Fry over medium heat for 5-7 minutes.
Add the potatoes to the vegetables and fry everything together for about 10 minutes, stirring occasionally so that the vegetables do not burn. Then remove the pan from the heat.
Add zucchini, eggplant and cabbage. These vegetables do not require frying.
Don't stir the stew yet. Now you need to add liquid to the pan, this may be ordinary water, but to make the dish more nutritious and tasty, it is better to replace it with broth or tomato juice.
If you are freezing the broth for future use, you can add it, it is very convenient.
Return the pan to the heat, cover and simmer over medium heat for about 15 minutes. Then season the stew with salt and pepper and add other spices as desired. Mix the contents of the pan thoroughly, cover again and simmer for another 20-30 minutes. Just before it's ready, add the chopped herbs.
Vegetable stew with cabbage and potatoes can be served either hot or cold. Bon appetit!
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