Recipes for cooking vegetable stew. Vegetable stew recipe: basic rules and some tips. Vegetable stew in Spanish

Summer is the time for fresh vegetables! They are delicious both fresh and in all kinds of stews. How to properly prepare vegetable stew to preserve all the vitamins?

There are a lot of stew recipes. There is a slight difference: they can be with meat or purely vegetable, which are no less tasty and are excellent for both children's and diet food. And how many vitamins they contain!

Each vegetable contains a lot of nutrients, microelements and organic acids that are so necessary for our body. So, let's try to figure out which stew is the most delicious and healthy, and how not to lose all the beneficial vitamins.

The beauty of this very simple dish is that all the vegetables you have are suitable for it, but the stew must include onions, carrots, tomatoes and peppers. In this case, the success of a delicious dish is guaranteed.

"Vegetable stew"

It is best to cook stew in a cauldron, or a thick-bottomed pan in which you can fry vegetables. First, cut all the vegetables, preferably into cubes.

Fry the onion in a small amount of vegetable or olive oil, then the carrots (you can grate them on a coarse grater, or you can cut them into cubes or half rings), add the carrots to the onions, simmer a little, followed by tomatoes and bell peppers. This is the most delicious and “colorful” base for our stew.

Now you can add all kinds of vegetables, well, with the exception of mushrooms, of course, they have no place there at all. Finely shredded cabbage, diced potatoes, zucchini, zucchini, eggplant. Simmer the vegetables in a saucepan for a bit, then add water until the vegetables are just covered with water. Fresh summer vegetables are very juicy, and if you add too much water, you will end up with a thick soup, but we don’t need that at all.

Now bring to a boil, cover with a lid, and leave to simmer for 10-15 minutes until the vegetables are ready. A couple of minutes before turning it off, add spices to the pan (bay leaf, peppercorns or whatever spices you like), be sure to add some fresh or dried herbs, and of course add salt to taste.

Also, in the stew at the moment when we fry the vegetables, you can add chili pepper for spiciness or tomato paste to taste. Now the fresh summer vegetable stew can be placed on a plate and sprinkled with fresh herbs.

"Stew with mushrooms"

At the end of summer, when mushroom season begins, you can prepare an ordinal mushroom stew. Cooking will not take you much time, and the delicious taste will delight you and your family.

Wash and clean the mushrooms if necessary. In a preheated frying pan, fry finely chopped onion, then add mushrooms. At this stage, the mushrooms need to be well salted and add ground pepper if desired.

Cut the zucchini and carrots into small cubes, add the carrots to the mushrooms. As soon as the carrots become soft, you can add zucchini and chopped tomatoes.

Queue for spices: you can add them to your taste, but, as a rule, fresh and dry herbs, garlic and a few cumin seeds are used to prepare vegetable stews. Rice as a side dish is perfect for this stew.

Bon appetit!

For our body. They supply it with vitamins, organic acids, microelements, dietary fiber, macroelements and various nutrients.
Each vegetable contains its own nutrients. For example, peppers contain a lot of vitamin C, and carrots contain carotene. Another advantage is the low calorie content of vegetables, which is especially appreciated by nutritionists and people who decide to lose weight. After all, you can quickly get enough of voluminous vegetable dishes, but there is no danger of gaining extra calories.
Organic acids found in vegetables (citric, malic, etc.), as well as essential oils, affect the processes that occur in the digestive system by stimulating the secretion of the digestive glands. For example, various vegetable salads prepare the food system to accept coarser foods. And various vegetable side dishes in combination with seasonings contribute to better digestion of fish and meat.
All beneficial substances can be obtained only by eating raw vegetables. Cooking, especially for a long time, reduces the level of nutrients, so it is better to ferment, preserve, or steam vegetables. If you need to preserve raw vegetables for a long time, you can freeze them.

Vegetable stew, products

Today I will tell you how to prepare a delicious vegetable stew. Stew is a dish that can come in various variations. You could even say that it can be made from any vegetables that you currently have in the refrigerator. I’ll say right away that the stew does not cook quickly, only because preparing the vegetables and cutting them takes time. But if you involve your family in cooking, then things will go much faster: someone will cut, someone will cook.
You will need:

zucchini, 1.5-2 kg;
white cabbage, 250-300 g;
carrots, 2 pcs., medium size;
onion, 1 large head;
potatoes, 1 kg;
tomatoes, 3 large things;
greens, 1 bunch;
mayonnaise, salt - to taste.

Cooking vegetable stew

Well, let's get started. As I write, I will deviate from the topic and add my own notes.
Since I am preparing the stew for a 4-liter pan, the calculation of the required vegetables will be appropriate.
So, what do we cook with? I just cook it in water so as not to waste a lot of time, but if you have pre-cooked broth, the stew will be tastier. I experimented, tried to cook stew with chicken and beef broth. In my opinion, the first one is better because the beef broth is a little fatty. In addition, after standing, beef broth stew acquires a strongly pronounced salty taste.
Preparing the vegetables. We wash and clean them. When buying zucchini, take it young so that there are no seeds in the stew. Otherwise, peel them and cut the zucchini into small cubes.

Heat a frying pan, pour a little sunflower oil and fry the zucchini. Fry until the zucchini becomes soft and turns brownish in color. In this case, the mass will settle slightly.

Finely chop the onion and fry in oil until transparent.

Three carrots on a coarse grater and also fry in oil. In general, it is also recommended to cut carrots into cubes, so as not to spoil the aesthetic side of the dish, but you know, when time is short, there is somehow no time for playing with cubes.

While this is all fried, peel the potatoes and cut them into small cubes. Approximately it requires about 1 kg. If we talk about a more precise quantity, then there should be enough potatoes so that the saucepan where you are going to cook the stew is 1/3 full.

During zucchini season, potatoes are not cheap. Therefore, here you can vary the amount of vegetables: less potatoes, more zucchini, you can add more cabbage. After cutting the potatoes, fill them with water, put them on the fire and wait for the water to boil. Then we skim off the foam and add salt.
Readers of MirSovetov should judge how much water to add according to their own taste. If you like it thick, add less water; if it’s liquid, add more. The best way to do this is to boil the potatoes in a small amount of water, and after adding the remaining vegetables, adjust the thickness of the stew by adding the required amount of water.
While we are waiting for the potatoes to boil, we cut the cabbage and then throw it into the boiling water with the potatoes. Cook for 10 minutes.

Now let's assemble the stew. Add fried onions, carrots and zucchini to the cabbage. Let it cook for 5 minutes.
At this time, pour boiling water over the tomatoes for 3 minutes, then remove the skin and cut into small pieces.

Load into a saucepan. Stir, add salt if necessary and cook until the potatoes and cabbage are fully cooked.

About salt... It’s better to under-salt the stew.
Two minutes before readiness, add chopped herbs and mayonnaise to taste. As an option, you can add homemade sour cream or separator cream.

Bring to a boil and simmer for a minute.
That's it, the stew is ready, you can put it on plates and start the meal.

The good thing about stew is that this dish can be eaten both hot and cold. You can add any vegetables you want to it. I added both pepper and cauliflower. There was also a version of the stew with the addition of chopped sausages 5 minutes before the end of cooking. It turned out very tasty.
Well, I told you about my recipe for vegetable stew. I hope you enjoy it very much. Bon appetit!

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 a 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 ground products, such as ragu sauce, or other tasty meat sauce, which is also made from minced meat - a native of Lazio.

It is 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 freshest vegetables. As a rule, you should not limit yourself to a small number of 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, stalked 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 - remove the seeds and bake it in the microwave for 5-6 minutes, then transfer the hot pepper into a plastic bag until the pepper cools a little and the outer film peels off, which must be removed.
Peel the onions and carrots and chop coarsely. Peel the hot pepper pod from seeds and white inner walls 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 prepare 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 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 fully cooked. 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.

Vegetable stew is one of the healthiest and easiest to prepare dishes. In summer it is prepared from seasonal vegetables, in winter - with cabbage, potatoes, frozen vegetable mixture. Vegetable stew is a must on vegetarian menus; many people make it during Lent. However, if desired, it can be made with meat, and then it will become more satisfying. So experienced housewives know well how to prepare vegetable stew from different types of vegetables, and have several recipes for this universal dish in stock. At the same time, they continue to collect new recipes for vegetable stew, since there are a huge number of options for its preparation.

Cooking features

At first glance, it may seem that preparing vegetable stew is quite simple: chop the vegetables, put them in a pan and simmer. In fact, this process is more complicated and has several subtleties. If you don’t know them, the finished dish will have an unsightly appearance, although it will remain tasty.

All vegetables have their own structure, and therefore it takes different times to bring them to readiness. For this reason, it is not recommended to put all the vegetables into a saucepan or cauldron at once. Indeed, in this case, some of them will be digested, while others, on the contrary, will remain half-baked. Maintaining the order in which food is added is one of the main rules for preparing a delicious vegetable stew.
If you fry foods before stewing, they will taste better, but the calorie content of the finished dish will also increase. If you decide to fry foods, it is best to fry each of them separately and only then combine them.
A beautiful vegetable stew turns out if the pieces of vegetables in it have approximately the same shape and are approximately equal in size. At the same time, it is recommended to cut vegetables into small pieces, although you should not make very small pieces either.
Eggplants are often included in vegetable stews. These vegetables contain a harmful substance that gives them bitterness, so they require preliminary preparation. It involves soaking eggplants in salt water. To do this, dissolve 10 g of salt in a liter of water. You can simply cut the eggplants in half, add salt, and rinse them after a while - the effect will be the same: the salt will draw out the solanine and the eggplants will become tasty and safe.
If you are making a stew with meat, then cook it first, since it takes much more time to bring the meat to the desired condition than to stew vegetables.
To give vegetable stew additional taste and a seductive aroma, you can use spices, herbs, fresh herbs, and tomato paste. In cases where fresh tomatoes are included in the dish, tomato paste is usually not added.

As already mentioned, there are a lot of recipes for vegetable stew. You can make it not only in a saucepan, but also in the oven or slow cooker. Therefore, the technology for preparing this dish cannot remain unchanged; it depends on the chosen method and the specific recipe.

Classic winter vegetable stew

white cabbage – 0.3 kg;
potatoes – 0.75 kg;
green beans (can be used frozen) – 0.3 kg;
carrots – 0.3 kg;
onions – 150 g;
turnip – 0.3 kg;
tomato puree – 50 ml;
butter – 50 g;
wheat flour – 20 g;
vegetable broth or water – 0.5 l;
cloves – 3 pcs.;
cinnamon - on the tip of a knife;
salt, ground black pepper - to taste.

Cooking method:

Wash the cabbage, remove the outer leaves. Shred it.
Peel the onion and cut into small pieces.
Peel the carrots and cut into cubes no larger than 1 cm.
Peel the turnips and cut them into the same pieces as the carrots.
Peel the potatoes and also chop them with a knife.
Boil water in a small saucepan, add beans and cabbage, and cook for 10 minutes. Use a slotted spoon to remove the vegetables from the pan or drain them in a colander. Do not pour out the broth - if you do not have vegetable broth, you can use it in the next stages of cooking.
Fry the flour in a dry frying pan. When its color turns caramel, pour the vegetable broth into the pan in a thin stream, whisking it constantly so that there are no lumps.
Add tomato paste, stir and keep the sauce on the fire for about 5 minutes, stirring constantly. Turn off the heat, remove the pan from the heat and pour the sauce into a bowl or other clean container.
Wash the frying pan, dry it, put butter on it. Place on the fire and melt the butter. Add chopped onion and fry it over medium heat until golden brown.
Add the potatoes to the onion and fry them for 2-3 minutes.
Place the turnips and onions in the pan and pour in a little sauce. Simmer the vegetables over low heat for 5 minutes. Add cabbage, beans, potatoes and onions. Salt, pepper, add cinnamon and cloves.
Pour in the remaining sauce, stir and cook for another 15-20 minutes until all the vegetables are soft enough.
Reduce the heat to low and leave the stew in the pan, covered, for 10 minutes. It is better if the pan is thick-bottomed. A cauldron is even more suitable for preparing stew.

Place the finished stew on plates and serve as a main dish or side dish. Ragu, cooked as a side dish, goes well with any meat dishes, as well as sausages. For example, sausages harmonize well with vegetable stew prepared according to the given recipe.

Classic summer vegetable stew

eggplants – 0.5 kg;
zucchini – 0.5 kg;
sweet pepper – 0.5 kg;
potatoes – 0.5 kg;
carrots – 150 g;
onions – 150 g;
garlic – 3 cloves;
tomatoes – 0.5 kg;
fresh herbs – 100 g;
vegetable oil – 80 ml;
salt, pepper - to taste.

Cooking method:

Peel the eggplants and cut into small cubes. Immerse them in cool, salted water for 20 minutes, then rinse under running water and dry with paper towels.
Peel the zucchini, cut lengthwise, and remove the seeds with a spoon. If you have small young zucchini, you just need to wash them and pat them dry with a kitchen towel.
Cut the zucchini into cubes approximately the same size as the eggplant.
Wash the bell pepper, cut off the stem, and remove the seeds. Cut into small squares.
Peel the potatoes and cut them into pieces of the same shape and size as other vegetables.
Peel the onion and cut into small pieces.
Peel the carrots and chop on a coarse grater.
Finely chop the garlic with a knife.
Cut the tomatoes into cubes. It will be even better if you pour boiling water over them and clean them first, although this is not necessary.
Finely chop the greens with a knife.
Heat vegetable oil in a thick-bottomed saucepan or cauldron, add onions and carrots. Fry them until the onions turn golden.
Add sweet peppers, fry onions and carrots with them for 3-4 minutes.
Add zucchini and eggplant. Fry them for 5 minutes.
Add the potatoes to the vegetables and fry them together for another 5 minutes.
Add tomatoes and garlic to the dish, salt and pepper.
Simmer the vegetable stew over low heat for 15 minutes, stirring occasionally. You can add water only if the liquid released from the vegetables is not enough and they begin to burn.
Add greens to the stew and stir. Turn off the heat and let the stew sit for 10 minutes.

This stew is good to prepare in the summer, when fresh zucchini, eggplant and tomatoes are quite inexpensive or, even better, grow in the beds of your garden plot.

French vegetable stew (ratatouille)

zucchini – 0.4 kg;
eggplants – 0.4 kg;
tomatoes – 0.4 kg;
olive oil – 20 ml;
Provencal herbs, salt, pepper - to taste.

Cooking method:

Wash the vegetables and cut into slices no thicker than half a centimeter.
Immerse the eggplants in salted water for 20 minutes, then rinse and dry.
Grease an ovenproof dish with olive oil. It will be better if you choose a round shape.
Arrange the vegetables in a spiral. They need to be alternated in strict order and overlapped so that they all fit.
Drizzle the vegetables with the remaining oil, sprinkle with salt, pepper, dried or fresh herbs.
Place the pan in the oven and turn it on. Bake vegetables at 200 degrees for 45 minutes.

You can serve ratatouille to the table in a form or on plates. If desired, 10 minutes before cooking, you can sprinkle the dish with grated cheese, then it will turn out even tastier.

Vegetable stew with minced meat in Bulgarian style

potatoes – 1 kg;
bell pepper – 0.5 kg;
minced pork and beef – 0.5 kg;
tomatoes – 0.5 kg;
water – 0.25 l;
vegetable oil – 50 ml;

Cooking method:

Peel the potatoes and cut into cubes.
Wash the peppers, cut off the stems and remove the seeds. Cut the pulp into not too small cubes. The stew will look beautiful if you take one red pepper and one of a different color.
Cut the tomatoes into cubes.
Heat the oil in a deep frying pan and fry the minced meat in it for 10 minutes.
Add the pepper and fry the minced meat for another 5 minutes.
Enter potatoes and tomatoes. Salt and pepper to taste, add water.
Simmer vegetables with minced meat over low heat for about 30 minutes.
Add the greens finely chopped with a knife, stir, continue cooking for another 5 minutes.

Vegetable stew prepared according to this recipe is somewhat reminiscent of lecho, only with potatoes and minced meat.

Vegetable stew in Spanish

zucchini – 0.5 kg;
sweet pepper – 0.5 kg;
tomatoes – 1 kg;
onions – 100 g;
vegetable oil - as much as needed;
sugar – 5 g;
salt, pepper, herbs - to taste.

Cooking method:

Pour boiling water over the tomatoes and peel them. Grind with a blender or rub through a sieve.
Add finely chopped herbs, salt, sugar and pepper to the tomato puree, mix well.
Wash the zucchini, dry it, cut into slices.
Wash the pepper. After removing the stem and seeds, cut each vegetable in half lengthwise. Cut into half rings.
After peeling the onion, also cut it into halves of rings.
In one pan, fry the onions and peppers in oil, in another fry the zucchini.
Place the fried vegetables in one pan, pour in tomato sauce and simmer for 30 minutes.

Before serving, sprinkle the stew with chopped herbs. Try to get a lot of sauce on everyone’s plate – it’s very tasty.

Vegetable stew is prepared in almost all countries of the world, so there are a huge number of recipes for this dish, and each has its own feature that makes the dish unique.

Stew is one of the popular first courses.

Making vegetable stew with meat is very simple. The combination of various vegetables and meats gives an amazing taste.

For this recipe, you can select any ingredients to suit your taste. The dish will be hearty and very tasty.

Grocery list:

pork meat - 0.4 kg;
one medium sized zucchini;
one onion;
potatoes - 4 pcs.;
one carrot;
one bell pepper;
tomato;
cabbage - 0.2 kg;
garlic - 1 clove;
greens in the form of parsley and dill;
vegetable oil of any kind - 150 ml;
salt and spices - to taste.

Cooking method:

Process the potatoes in water and chop into cubes.
Wash and peel the vegetables: carrots, zucchini and peppers. Cut everything into small squares.
Remove the top green leaves from the cabbage, cut off the desired portion of cabbage from the head of cabbage and chop it.
Finely chop the washed garlic and herbs.
Cut the pork pulp into small pieces.
Take a frying pan and heat the oil. We heat the onions and meat. Cook for 5 minutes, then transfer the contents of the frying pan to the pan.
In the remaining oil, fry the zucchini and potatoes a little, not forgetting to salt them before doing this.
Carrots and bell peppers are next to be fried. We perform the same operation. After 3 minutes, add cabbage to the vegetables and simmer for 10 minutes with the addition of tomatoes and water.
Place all the ingredients in a saucepan and fill its contents with boiled water. You need to make sure that the layer of water is 1 cm above the layer of vegetables and meat.
Add seasonings, salt and cook for 15 minutes.
Then chop the greens and simmer the dish for another 5-10 minutes. Check from time to time how soft the vegetables and meat have become.
After cooking is complete, leave the pan for 5 minutes, and then you can serve the main dish to the table.

How to cook with beef?

Beef is not as fatty as pork, so if you are watching your weight, or simply don’t like high-calorie foods, then this stew option is for you.

Required ingredients:

beef - 0.3 kg;
one bell pepper;
one medium-sized eggplant;
tomato;
two cloves of garlic;
one onion;
soy sauce for marinade;
honey - 9 g;
vegetable oil;
salt and any seasonings.

Step-by-step instruction:

First, let's make the meat marinade. To do this, cut the washed meat into cubes, and do the same with the onion, only chop it more finely. Sprinkle these products with pepper, pour a small amount of soy sauce and liquid honey on top.
We process the vegetables, and you don’t have to remove the skin from the eggplant. We cut them all into small pieces.
Brown the marinated meat in a frying pan for 3 minutes.
Add eggplant and pepper to it. Simmer all the contents under a closed lid.
After 5 minutes, chop the tomato with garlic, add spices and salt.
Cook for another 10 minutes. After this, taste the beef and vegetables, and if they are soft, you can turn off the stove.

Vegetable stew with minced meat

Here you can mix different types of meat in any proportion. In addition, there is no need to waste time removing bones and slicing the meat. You can always buy ready-made minced meat.

You will need:

minced meat - 0.25 kg;
one carrot;
two eggplants;
one potato;
one bell pepper;
one onion;
garlic clove;
tomato sauce - 25 g;
vegetable oil;
spices salt.

How to cook vegetable stew with meat and potatoes:

Leave the processed and diced eggplants in salted water for 20 minutes. Other vegetables: chop potatoes, carrots, peppers into squares, turn garlic and onions into a paste.
In a deep frying pan, process the onion and garlic with the addition of sunflower or olive oil.
After a couple of minutes, pour the minced meat into this mixture and cook for another 5 minutes.
Add pieces of carrots and pepper there.
After 3 minutes, add eggplants, potatoes, add water, add spices and salt, and tomato sauce. Simmer everything for half an hour under the lid.
The dish is ready.

From pork ribs

List of ingredients:

ribs - 0.3 kg;
one potato;
one carrot;
one small zucchini;
one bow;
two tomatoes;
black pepper and salt to taste.

Cooking method:

Pork ribs should first be washed, and then cut into pieces and placed on the bottom of the frying pan.
Fry them with vegetable oil for 15 minutes.
Add carrot cubes to the contents of the pan.
We also send the zucchini squares there.
After 10 minutes, cut the tomatoes and onions and add them to the main ingredients.
Add finely chopped garlic, spices and salt.
Simmer with the lid closed for 15 minutes. Check the readiness of the dish by taste.

With meat in a slow cooker

In a miracle saucepan, the first dish is prepared quickly and easily. All you have to do is cut the vegetables and throw them into the slow cooker.

Recipe Ingredients:

beef – 1/2 kg;
eggplant - 1 pc.;
zucchini – 1/2 pcs.;
tomato - 2 pcs.;
onion - 1 pc.;
bell pepper - 2 pcs.;
potatoes - 4 pcs.;
carrots - 1 pc.

How to cook vegetable stew with meat in a slow cooker:

Beef meat needs to be washed and the film and excess veins removed from it. Cut the meat into pieces.
Place them on the bottom of the multicooker bowl, pour in oil, close the lid and turn on the “Frying” program for 30 minutes.
All vegetables must be processed, peeled and cut into squares.
Carrots and onions should be in the form of half rings.
When the multicooker is finished, remove the foam from the walls of the bowl, and add carrots and onions to the meat. We turn on the smart kitchen appliances in the same mode for another 10 minutes.
After this, we place the remaining chopped vegetables, as well as finely chopped garlic, on the floor of the finished products.
Add salt and seasonings as desired, add water and turn on the “Stew” mode. Time - 1 hour.
After cooking is complete, you can garnish the dish with lettuce, parsley or green onions.

Bake the dish in the oven

Stew in the oven can be cooked without meat, since baked vegetables will not make you feel the lack of this product.

Ingredients:

zucchini - 500 g;
eggplants - 500 g;
potatoes - 500 g;
tomatoes - 500 g;
two peppers;
one onion;
greenery;
olive oil - 70 ml.

Step-by-step instruction:

Remove the skins from all vegetables and cut into slices.
Sprinkle the eggplant pieces with salt and leave for a while. This is done to remove the bitter taste. After half an hour has passed, wash off all the salt with water, and then soak the eggplants in olive oil. Otherwise they will be very dry after cooking.
Place all the circles on a baking sheet coated with oil, sprinkle with salt and spices.
Pour a little water and oil over the vegetables, sprinkle with chopped herbs.
Preheat the oven to 180 degrees. Cook for 50 minutes.

With Chiken

Chicken meat is less fatty. In combination with vegetables from the stew you will get a delicate dietary dish.

You will need:

chicken leg - 3 pcs.;
medium zucchini;
six potatoes;
three tomatoes;
one onion;
one carrot;
sour cream - 0.4 kg;
half a fork of cabbage;
herbs and spices to taste.

Cooking process:

Remove the meat from the legs from the bones, sprinkle pepper and salt on the pieces.
The peeled onion should be in the form of half rings, and the carrots should be grated.
Chop the zucchini, tomatoes and potatoes into cubes.
Cut the cabbage into strips.
Place vegetables on the bottom of the cooking dish. This could be a saucepan, high frying pan or cauldron.
Pour boiling water over the ingredients and simmer for 30 minutes.
Add sour cream and salt to the pan.
Reduce the power of the gas stove and cook until the food is soft.

Recipe for cooking in pots

Food in pots always turns out more tender and rich in taste. However, this recipe takes a lot more time, but you won't regret making this one-pot stew.

Grocery list:

pork - 0.6 kg;
six potato tubers;
three tomatoes;
one medium zucchini;
one head of garlic;
one onion;
ground black pepper;
salt to taste;
mayonnaise sauce;
laurel;
vegetable oil.

How to cook:

Place small cubes of meat in a frying pan with oil.
Onion rings will also go there.
Salt the prepared ingredients and add pepper.
Place the half-cooked pork in the bottom of the pot.
Place potato pieces on top.
The next layer will be zucchini squares.
Next - finely chopped garlic, then half rings of tomatoes, mayonnaise on top. The finishing touch will be spices, salt and bay leaf in each pot.
Don't forget to pour water before putting them in the oven, heated to 200 degrees Celsius. Cook for about an hour.

Tava - traditional Armenian stew

For this unusual dish you will need:

beef - 300 g;
two eggplants;
ten potato tubers;
two tomatoes;
tomato paste - 50 g;
one onion;
salt and pepper to taste.

Cooking method:

Let's start with the eggplants first. They need to be cleaned, the pieces should be dipped in salt, and after half an hour, rinse with water.
We make rings from the onion.
Peel the tomatoes and potatoes and cut them into circles.
Fry the beef pieces in oil in a deep frying pan.
Then we lay it out in layers: potatoes, tomatoes, onion rings, eggplants. There should be salt and spices between the layers.
Dilute the tomato paste with water and pour into the stew.
Place everything over medium heat and simmer until the ingredients become soft.

With meat and cabbage

This dish is prepared quite quickly. The simplicity of the ingredients is also an advantage of this stew.

Required Products:

meat of any kind - 0.4 kg;
one carrot;
one onion;
three tomatoes;
four potatoes;
half a fork of white cabbage.

Cooking method:

Place the meat pieces in a frying pan or in a saucepan with thick walls, pour oil into it and turn on the gas.
Process onions and carrots in the traditional way and add to the cooking meat.
Shred the cabbage and cut the potatoes into cubes. Place everything in the frying pan.
Pour some water into the bowl and start simmering.
10 minutes before the end of cooking, you can add tomatoes, salt, pepper and other spices of your preference.

With meat, zucchini and eggplants

This version of the stew can be used as a gravy for a side dish: pasta, mashed potatoes or macaroni.

You will need:

beef or pork - 1 kg;
butter - a small piece;
zucchini;
two eggplants;
five tomatoes;
sweet bell pepper;
two carrots;
one onion;
hot pepper;
any spices to your taste and salt.

Cooking method:

Cut the eggplants into large strips. If they have a bitter taste, you can get rid of it using the above method.
Place quartered tomatoes through a coarse grater.
Simmer the pieces of meat in a frying pan under a layer of water until it all evaporates.
After this, add oil and fry until golden brown.
Don't forget to add onion rings and spices to the meat.
Add carrot sticks and continue frying the contents of the pan.
Place layers on top: zucchini, eggplant, peppers, tomatoes, garlic.
Add water if necessary, put butter on top.
Over medium heat, bring the whole mixture to a boil. Then cook at the lowest heat level for an hour and a half.