Vegetable stew with sour cream rich in vitamins and minerals such as: vitamin A - 23.2%, beta-carotene - 24.4%, vitamin B6 - 11.2%, vitamin C - 19.1%, vitamin K - 19.5%, potassium - 16.4%, cobalt - 42%, chromium - 13.8%

Benefits of Vegetable Stew with Sour Cream

Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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04.06.2019 1092

Delicate, creamy zucchini stew with aromatic paprika! Tasty both hot and cold, suitable as an independent dish or as a side dish.

Ingredients:

Zucchini (medium size) - 2 pcs.
Onion (large) - 1 pc.
Bell pepper (large) - 1 pc.
Tomato - 2 pcs.
Garlic - 3 teeth.
Parsley - 4 sprigs
Salt - to taste
Red hot pepper - 1 tsp.
Pepper mixture - to taste
Sweet paprika - 1 tbsp. l.
Sour cream - 200 g
Wheat flour / Flour - 1 tbsp. l.
Water - 120 ml
Vegetable oil - 2 tbsp. l.

Preparation:

Cut the onion into small cubes.
Heat vegetable oil in a frying pan and cook the onion over low heat until transparent. Add paprika, stir, pour in 60 ml of water.
Add bell pepper cut into large pieces and mix. Simmer, stirring, until the pepper is half cooked.
While the peppers are stewing, cut the zucchini and tomatoes into large pieces.
Chop garlic and parsley.
For the sauce, mix flour and 60 ml of water in a bowl.
Add sour cream and mix well until smooth.
When the pepper is almost ready, add zucchini to it. Add salt, red hot pepper and a mixture of peppers (adjust the spiciness of the dish to your taste). Mix well.
Simmer for 5-6 minutes, the zucchini should remain slightly crispy.
Then add tomatoes, stir, simmer for 1-2 minutes.
Season with sour cream sauce, stir (the sauce begins to thicken), let it boil. As soon as the sauce boils, add chopped parsley and garlic. Stir, taste and adjust salt, remove from heat if necessary.

Step 1: Prepare the vegetables.

Peel and rinse the potatoes under running water, then use a knife to cut into small cubes and place the chopped pieces in a frying pan. Wash the zucchini too and, without removing the peel, cut into cubes and add to the potatoes. After peeling and washing the carrots before doing this, cut them into rings in the same way as the onions. Only the onion, in turn, is cut into very small cubes, as small as your skill allows you to cut it. All vegetables are placed in a deep frying pan.

Step 2: Stew vegetables.

After you have placed the chopped potatoes, zucchini, onions and carrots in the frying pan, add some water and add a few drops of vegetable oil. Light the gas stove and place the frying pan on low heat. Let the vegetables simmer for approximately 30 minutes.

Step 3: Prepare tomatoes, peppers and herbs.

Using a small knife, carefully remove the skin from the tomatoes and cut them into cubes. The same goes for red peppers - peel, wash and cut into cubes. The greens are simply washed and cut; there is no need to peel them.

Step 4: Add tomatoes and peppers to potatoes and zucchini.

Once the potatoes and zucchini have been stewed for about 20 minutes, add tomatoes and peppers to the pan. We simmer all this for about 10-15 minutes, stirring occasionally. Salt to taste.

Step 5: Add greens.

After 10-15 minutes of stewing the vegetables and when our stew looks approximately the same as indicated below, sprinkle it with chopped herbs.

Step 6: Serve to the table.

Serve the vegetable stew, first pouring sour cream or mayonnaise on top. Bon appetit!

It is best to choose young zucchini, that is, not long grown. You can check its “youth” by pressing on the peel with your fingernail; if the nail falls through easily and leaves a clear mark, this is what you need.

To improve the taste of the dish, you should choose unripe, hard (easily cut) and red varieties of tomatoes.

Ragu is a meat, vegetable, mushroom or fish dish made from pieces of food, usually fried and then stewed in sauce. The word stew comes from a French word that means “to excite the appetite.” The range of products for can be very diverse. There are a lot of recipes for vegetable stews, and they include almost all known vegetables. Any stew has an alluring, appetizing aroma due to the joint stewing of the ingredients. In a slow cooker vegetable stew with sour cream it turns out especially tasty. I tried cooking it using the “stewing” and “baking” programs, but the taste was different. Try it and find out what you like best.

Ingredients:

1 medium zucchini
1 large tomato
1 onion
1 carrot
3 medium potatoes
¼ part white cabbage (can be cauliflower)
salt and spices to taste
2-3 tbsp. l. thick sour cream (heaped)
sunflower oil
water – 1-1.5 cups

Preparation:

Wash and dry the vegetables. Chop the cabbage finely. Grate the carrots. Cut all other vegetables into cubes.

In a multicooker in the “baking” mode, fry the onions and carrots in sunflower oil for 10 minutes.

Place chopped vegetables into a bowl. Salt, sprinkle with spices to taste, add bay leaf.

Dilute sour cream with warm water. Pour into the bowl. If desired, add finely chopped fresh herbs. Mix carefully.

This simple recipe for vegetable stew with zucchini and eggplant is a godsend for the summer diet. A vitamin dish with young seasonal vegetables turns out bright, aromatic and relatively light. If you wish, you can supplement the standard set of ingredients with additional products or favorite spices/herbs that will give your stew individuality and specificity.

And if you still have fresh zucchini and eggplants in your bins, we recommend trying another delicious and simple dish - made from vegetables.

Ingredients:

eggplant - 1 pc.;
zucchini - 1 pc.;
sweet bell pepper - 1-2 pcs.;
ripe tomatoes - 2-3 pcs.;
onion - 1 pc.;
garlic - 2-3 cloves;
fresh herbs - ½ bunch;
vegetable oil - 2-3 tbsp. spoons;
salt, pepper - to taste.

After washing the zucchini and eggplants, cut them into equal medium-sized cubes. To rid eggplants of a possible bitter taste, sprinkle them with salt and leave for 15-20 minutes, then rinse thoroughly with water.
After removing all the seeds, chop the sweet pepper into cubes.
Peel the tomatoes. To do this, pour boiling water over fresh tomatoes and let them sit for 5-10 minutes, after which they immediately immerse them in a container with ice water. Due to the temperature change, the vegetable skin will soften and be removed quite easily. Chop the tomato pulp with a knife.
Heat a deep, thick-bottomed frying pan with oil. Cut the onion into thin half rings, finely chop the garlic cloves and place on a hot surface. Fry for a couple of minutes over medium heat.
As soon as the onion half rings become soft, add chopped sweet peppers to the aromatic oil. Increase the temperature to maximum and, stirring, fry the contents of the pan for 2-3 minutes.
Next we add zucchini and eggplant. Without stopping stirring, keep the vegetable “mix” on high heat for a couple more minutes.
Next, lay out the juicy pulp of the tomatoes (in the absence of fresh fruits, you can add a couple of tablespoons of canned tomato paste). Stir the stew, reduce the heat to low and simmer the vegetables under the lid for about 20-25 minutes. 5-10 minutes before the end of cooking, season the dish with salt/pepper.
When serving, sprinkle the vegetable stew with eggplants and zucchini with chopped herbs. Fresh dill, parsley, cilantro or green basil are great here.

Our vegetarian dish is completely ready! We serve vegetables hot or cold - it will be delicious in any form. Bon appetit!