How to deliciously stew vegetable stew. We prepare vegetable stew according to the most delicious recipes. Delicious homemade stew

Wash and dry the vegetables.

Cut the eggplants lengthwise into 2 halves, add salt and leave for 15 minutes. After 15 minutes, wash off the salt, cut the eggplant halves again lengthwise and roughly chop crosswise.
Cut the zucchini lengthwise into 2 halves, remove the seeds and cut into large cubes (you do not need to remove small seeds from young zucchini).
Wash the carrots, peel and cut into circles.
Cut off the top of the peppers and remove the middle. Cut the pepper into large pieces.
Wash the tomatoes, cut each tomato into a cross at the base and place in boiling water for 1-2 minutes, then remove the skin. Cut the tomatoes into slices or large cubes.
Cut the onion into half rings.
Chop the greens.

Heat vegetable oil in a frying pan and fry the vegetables separately over high heat for 2-3 minutes.
First, fry the eggplants, place them in a roasting pan or cauldron and add a little salt, pepper and herbs.
Then fry the carrot slices, place them on the eggplants, lightly salt and pepper.
Place fried bell peppers on the carrots, add salt and pepper, and sprinkle with herbs.

Place fried zucchini on top of the pepper, salt and pepper, sprinkle with herbs.
Place fried onions on the zucchini.
Place tomatoes on top of the onion.

Advice. Transfer the fried vegetables to the duck pot without the vegetable oil in which they were fried, otherwise the stew will turn out too greasy. You can put a couple of cloves in the stew and add a little cinnamon.

Cover the duckling with a lid and simmer over low heat for about 40-50 minutes, without stirring the vegetables. There is no need to add water - the vegetables will give enough juice.

Vegetable stew in the summer, in any form, cold or hot, is very good. They prepare a stew with zucchini, potatoes, and eggplants. And any other vegetables. And although it is a vegetable, it is even prepared with meat.

Mostly vegetables are fried in a frying pan, but can be cooked in the oven or in a slow cooker. I wrote an article a long time ago in which there are three interesting recipes and it is called: Ratatouille - vegetable stew. Be sure to watch it, it's really beautiful, original and interesting.

Recipes for vegetable stew prepared at home with zucchini, eggplant, potatoes

Let's look at a few recipes, with different ingredients and prepared differently.

1. Recipe for a very tasty aromatic vegetable stew

Ingredients:

Eggplants - 5 pcs.
Sweet peppers - 4-5 pcs.
Onions - 3-4 heads
Potatoes - 600 g.
Medium tomatoes - 3 pcs.
Tomato paste - 1 tbsp. l. (or 1 cup grated tomatoes)
Garlic - 5 cloves
Salt, pepper to taste
Sugar - 2 tsp.
Bunch of purple basil
bunch of cilantro
Vegetable oil

Preparation:

1. Wash the eggplants, cut off the ends on both sides, and cut into large pieces. Place in a deep cup. Add a teaspoon of salt, stir and leave for 15-20 minutes so that they release juice and the bitterness goes away. After this, rinse well, squeeze and dry with paper towels.

2. Also cut the potatoes coarsely.

Try to cut vegetables in the same size. Especially for salads and stews. It is both beautiful and convenient to eat.

3. Coarsely chop the onion. Wash the greens, dry and chop.

4. Wash the sweet peppers, dry them, cut out the core and chop coarsely. If possible, use bell peppers of different colors, red, yellow, green. Then you will have a beautiful stew.

5. For tomatoes, make a cross-shaped cut on the side opposite the stalk. We put them in boiling water for 2-3 minutes, after which you can take them out and put them in cold water to continue working with them without getting burned, or just let them cool a little. Now loosely remove the skin and chop coarsely.

6. Peel the garlic and crush it with a garlic clove.

Let's start frying the vegetables

7. Pour vegetable oil into the frying pan so that it covers the bottom. Heat well and place the potatoes in the pan. Fry until almost done over high heat.

8. Remove the potatoes from the pan with a slotted spoon and place in a colander to drain off excess fat.

9. Add eggplants to the same oil. If you poured little oil the first time, add more, but be sure to let it warm up. After 5-7 minutes, add chopped onion. Mix everything.

When you put something in a pan, especially a hot one, don't forget to stir it right away.

10. When the onion becomes transparent, add bell pepper. Mix everything again. At this time you can add hot pepper if you like. We didn't add it.

11. Let it warm up for a couple of minutes and return the potatoes to the pan. Add half the garlic, ground black pepper, you can also add red pepper. Add tomato paste or ground tomatoes, or tomato juice. Fresh tomato slices, sugar.

12. Pour in half the greens.

13. Set the fire to maximum. Mix everything gently and lightly. Don't make porridge from vegetables. Close the lid and leave for 5 minutes. Then add the remaining garlic and herbs, smooth them over the surface of the vegetables and lightly press them with a spoon.

We don't add water at all. All vegetables are stewed in their own juice.

14. Cover again for a few more minutes.

15. Then turn off the heat and let it brew for another 30 minutes to two hours. Who has how much patience?

16. Our vegetable stew is ready.

Serve the dish hot or warm, first sprinkled with fresh herbs.

Look at this beauty. It’s a pity to eat it, I want to look, but the aroma emanates from it is impossible to stand.

Bon appetit!

2. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

Zucchini - 2 - 3 pcs.
Carrots - 1 pc. (large)
Onion - 1 head
Tomato - 1 pc.
Salt, pepper, curry
Garlic - 1 tooth.
Green onions, parsley.
Vegetable oil for frying

Preparation:

1. Wash all products, dry them, clean them if necessary.

2. We have young zucchini, cut them into large slices, without peeling the skin, about 0.5-0.8 cm thick. You can cut them a little thicker or a little thinner, but this will simply increase or decrease the cooking time. Well, too thick ones can be tough.

3. Lightly add some salt to the zucchini, mix and leave to stand while we work on other vegetables.

4. Cut the carrots into large strips. Cut the onion into thin half rings.

5. Place the frying pan on maximum heat, pour in vegetable oil and heat it up. Place the zucchini in the pan and fry on both sides until the zucchini begins to brown on each side.

6. When the zucchini is fried, add the onion and fry until the onion is transparent. Add carrots to onions and zucchini. When the vegetables are slightly fried, add salt and sprinkle a little curry. If you don't like curry, you don't have to add it.

7. Place the tomatoes, cut into small slices, into the frying pan. Sprinkle with your favorite spices, we have basil, Provençal herbs, a mixture of peppers and I always add hot pepper, but this is optional.

8. Close the lid and leave everything to simmer for 5-7 minutes.

If you like, you can add a little cream or sour cream at this point.

9. Add all the chopped greens to the finished salad. We have here green onions, parsley, and green garlic. If there are no garlic feathers, add one or two cloves of ordinary garlic squeezed through a garlic press.

10. Mix well and our delicious vegetable stew is basically ready.

Don't overcook the vegetables. They should have a little cheese, not porridge.

Place on plates, garnish with a sprig of herbs and serve.

Bon appetit!

3. Recipe for vegetable stew with zucchini, eggplant and potatoes with photo

Ingredients:

Sweet pepper - 3 pcs.
Eggplants - 3 pcs.
Tomatoes - 3 pcs.
Onion - 2 heads
Garlic - 3 cloves
Zucchini - 1 pc.
Salt pepper

Preparation:

1. Cut the washed eggplants into large cubes, sprinkle with salt, mix and leave so that they give juice and with it the bitterness drains away.

2. We also cut the potatoes into large cubes. We will cook the potatoes separately. Pour some water into the pan, add salt, add the potatoes and cook until almost done.

3. Cut the onion into thin half rings. Pour a little vegetable oil into a frying pan, heat it, fry the onion until soft, and then add the sweet pepper, cut into large pieces.

4. Stir and fry for 5-6 minutes.

5. Drain the dark liquid that appears from the eggplants. We wash them well, dry them with a paper towel and add them to the pan with the onions and peppers.

6. Mix everything. Fry for about 5 minutes. Then close the lid and simmer for another 8-10 minutes, until cooked.

7. Slice the zucchini thinly into semicircles or, if large, into quarters. And fry for 5-6 minutes in a separate frying pan. Be sure to add some salt.

8. Cut the tomatoes crosswise. Pour boiling water for 2-3 minutes. We take it out and remove the skin.

9. Cut the tomatoes into small pieces and add to the eggplants. We send zucchini there too. Salt the tomatoes, pepper, mix everything.

10. Drain the water from the potatoes, add the finished boiled potatoes to the vegetables. Squeeze the garlic in there too. Mix. Cover with a lid and simmer for another 5 minutes.

In general, vegetables are fried over high heat, but when they are stewed, we reduce the heat.

Place the prepared vegetable stew on plates and sprinkle with herbs.

Bon appetit!

4. Video - Vegetable stew with meat

Bon appetit!

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

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

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

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

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

Vegetable stew with potatoes, eggplants and sweet peppers

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

You will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

You will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

The dish turns out incredibly tasty and healthy.

How to cook vegetable stew with mushrooms and potatoes

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

You will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

Pumpkin and potato stew, aromatic and spicy

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

To prepare you will need:

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

Preparation:

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

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

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

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

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

Vegetable stew with meat and beans - a hearty dish recipe

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

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

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

To prepare we will need:

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

Preparation:

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

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

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

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

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

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

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

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

Spring vegetable stew with potatoes and broccoli

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

You will need:

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

Preparation:

1. Boil the potatoes and cut into large pieces.

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

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

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

5. Add salt.

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

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

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

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

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

Vegetable stew with potatoes and meatballs - video recipe

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

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

Every year, we look forward to the arrival of spring, with young greenery, and summer - when there is a great abundance of fresh vegetables and fruits. It is from young vegetables that most side dishes for meat dishes are prepared in the summer. TO vegetable side dishes can be attributed delicious vegetable stew with spicy herbs and spices.

Perhaps not every housewife knows how to cook delicious vegetable stew. So it's time to reveal secrets of making delicious vegetable stew. This dish can be used as a side dish or eaten as an independent dish.

Moreover, the dish can also be prepared with meat, after stewing any meat or poultry, using minced meat or high-quality sausages for cooking - then you get a complete dish, a real hit of the summer season!

It is worth noting the fact that meat is best absorbed by the body in the company of vegetables, not potatoes, no, but a variety of vegetables, both heat-treated and raw. Yes, and Mother Nature is generous with gifts in summer and autumn - crispy cabbage, eggplants and zucchini, peppers and tomatoes, a variety of fresh and aromatic herbs, a lot of juicy root vegetables. And all these vegetables will go well in a stew, both in its vegetable version and with meat.

Features of preparing stew from fresh vegetables

There is no need to pre-fry the vegetables to prepare the stew; it is simply not necessary; it is enough to use meat broth. At the end of cooking, you can add a little good butter to the finished dish for a special taste. But there are housewives who do not accept cooking vegetables without first frying, which is a pity. In this case, the vegetables lose some of their vitamins and the stew, most often, turns out to be too fatty.

True, there is another, alternative option, this is when only the onion is fried until transparent, and the remaining vegetables are added in order, starting with carrots. (The sequence of adding vegetables is described below).

But if meat is used, then onions and garlic are fried in oil, meat is added, brought almost to readiness, and only then comes the turn of all the other vegetables. Moreover, the stew can be cooked with broth, and you get a thick soup, or vice versa - evaporate all the excess liquid and then you get an appetizing second one.

Vegetable stew without meat, if the vegetables have not been additionally fried, you can give it even to kids, but only taking into account the fact that the dish does not contain a lot of salt and spices, and the child has already tried all the vegetables included in the composition.

List of ingredients for preparing vegetable stew

Any meat, minced meat, poultry, semi-finished meat products - optional;
Medium size potatoes – 5 pcs.;
Small young zucchini;
Fresh cabbage - half a fork;
Fresh green peas – 15 pods;
2 heads of sweet onions;
Young carrots – 300 gr.;
Bell pepper – 2 pcs.;
Ripe tomatoes – 3 pcs.;
Young garlic - half a head;
Eggplants – 1 pc.;
Half a chili pepper;
Refined vegetable oil – 85 ml;
Salt and black pepper - to taste;
A large bunch of greenery.

On a note! The good thing about a dish called stew is that the ingredients are not standardized. Products can be replaced or removed altogether. For example, you can remove red hot pepper from the base composition, and the dish will immediately become suitable for baby food. Or, for example, replace potatoes with beans, and white cabbage with cauliflower. The taste of the dish will immediately become different and thereby expand the home menu.

How to cook a delicious stew with vegetables?

If meat is used in the dish, then, as mentioned above, you need to fry chopped onions and garlic in oil and add meat to them. Semi-finished products and minced meat are easy enough to fry, but poultry and meat need to be fried and simmered with the addition of water or broth until almost done.

You can boil the meat separately for a dietary version of the stew, and use ready-made broth, but vegetables must be added to the stew in the order in which they are cooked.

Vegetables, whether from your garden or from the market (from the store), must be thoroughly washed before cooking using cool water. Those that need to be peeled are peeled, the stem of the rest is removed and they are cut. It is worth cutting them into small cubes, but carrots and potatoes should be cut a little smaller, so they will be ready faster.

It is best not to chop the tomatoes, but to chop them and turn them into sauce. You can do this using a food processor, but cutting the tomatoes in half and grating them so that the skin remains in your hands will work quite well.

Washed fresh herbs are chopped very finely, and hot chili peppers are best cut into thin half rings.

On a note! When handling hot peppers, use rubber gloves. Do not rub your eyes or touch your face with your hands. If you happen to get pepper juice in your eyes or on your skin, rinse immediately under cool running water.

Order of priority for adding vegetables to stew. Carrots and potatoes are added to meat products stewed with onions and garlic, then peppers and zucchini, then eggplants and tomatoes, cabbage and peas. Each addition of vegetables occurs at an interval of 10 minutes. The last things to be added to the stew are salt and pepper and fresh herbs. (If you are preparing a vegetable stew without adding meat products, then garlic is added at the end of cooking, along with spices and herbs).

To ensure that all vegetables undergo complete heat treatment and do not remain raw, it is important to control the liquid level during the cooking process. By gradually adding broth or water, the thickness of the summer vegetable stew is also controlled.

During the cooking process, you don’t even need to stir the dish, laying the vegetables in layers as the top ones are cooked. Well, of course, you shouldn’t serve it right away; the stew needs to steep so that all the vegetables exchange flavors and “make friends” in the dish.

With meat, the cooking process will take approximately 1.5 hours, the vegetable version takes no more than 45 minutes.

Enjoy your meal!

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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.

A traditional recipe will include a large list of 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 salty cold water for 20-25 minutes, 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. The remaining ingredients: half a kilo of young zucchini, fresh tomatoes, 150 g of onions, sweet peppers and carrots, 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 sweet pepper, crushed in any way.
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. The remaining ingredients: 2 zucchini, carrots, onions, sweet bell peppers, 2-3 tomatoes, a pinch of Mediterranean herbs, salt, a pinch of sugar.

First, frying onions and carrots in a large amount of oil. 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

Adding pork pulp will turn vegetable stew into a very satisfying, nutritious dish. In addition to meat (400 g), the following ingredients will be used: eggplant, large tomato, carrot, onion, sweet meaty pepper, 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. The remaining ingredients: sweet bell pepper, half a 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 of 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 - into 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 different types of vegetables are added to the container. Pre-frying 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 filled with a small amount of water and covered 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, the following products will be used: carrots, small zucchini, onion, garlic to taste, bell peppers, a handful of cherry tomatoes, half a chili pepper, bouillon cube, chicken seasoning, 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, an onion, 120 ml of vegetable broth, 2 teaspoons of 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 an interesting feature - it uses boiled meat. Take 400 grams of beef. The remaining ingredients: 3 tomatoes, lettuce peppers and potatoes, 2 onions, a bunch of 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 of table vinegar, 55-60 g of 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.