How to cook vegetable stew recipe. How to cook vegetable stew. Vegetable stew in the oven

Vegetable stew can serve as an excellent side dish. It goes well with all types of meat and looks very appetizing on the table.

Vegetable stew:

To prepare, you need to take bell peppers, onions and eggplants in equal quantities (2-3 pieces each). Peel the potatoes, remove the seeds from the peppers, wash the eggplants and cut off the dried ends. Then all ingredients, including peeled onions, are cut into cubes of the same size and placed in a deep frying pan. Add a couple of finely chopped garlic cloves and 2 tbsp. spoons of tomato paste. Salt, mix and add water. When the vegetables become soft, the stew is ready. A few minutes before it’s ready, add a few black peppercorns and sprinkle with fresh herbs.

with beets in the oven:

Ingredients: 3 carrots, 2 beets, onion, 5-6 pcs. potatoes, 200 gr. fresh cabbage, salt and herbs. The beets are cut into small, thin rings or slices and fried in vegetable oil. The onion is cut into thin half rings, carrots and potatoes into small slices. The cabbage is chopped, all the vegetables are placed in a heat-resistant bowl, salted, filled with water and mixed. Preheat the oven to 180 and put the stew in it for 60 minutes. Sprinkle the finished dish with fresh herbs.

The next vegetable is very simple. All preparation will take no more than half an hour.

You will need: 3 young, small zucchini, 3 eggplants, green onions, dill, 6 pcs. tomato, peppercorns and spices to taste. Zucchini, tomatoes and eggplants are peeled and cut into cubes. The vegetables are thrown into the pan, sprinkled with onions and dill, and a little oil is added. Everything is salted, mixed and filled with water so as to cover the vegetables. You can add a little of your favorite seasoning to taste. When the water boils, reduce the heat, cover the stew with a lid and leave to simmer for 40 minutes.

Vegetable stew with cabbage:

To prepare you need to take: 300 gr. cabbage, 2 small zucchini, 1 sweet pepper and one carrot, two small tomatoes, a couple of cloves of garlic. Zucchini, carrots and peppers are cut into cubes, cabbage - into small squares. Transfer the vegetables into a deep frying pan and fry for about 10 minutes. Add 3 tablespoons of tomato paste, garlic, mix and add water. Add bay leaf, peppercorns and a tablespoon of flour diluted in ½ cup of water. Simmer over low heat until the vegetables are soft - about 40 minutes.

Aromatic vegetable stew with spices:

You need to take 2 small zucchini, sweet peppers and eggplant, three tomatoes, 1 carrot and 1 onion, garlic, a tablespoon of vodka and curry seasoning, tarragon and ginger.

Vegetables are peeled, washed, cut into cubes and blotted with a paper towel. The onion is finely chopped and fried. After 5 minutes, zucchini, eggplant and carrots are added to it, and after a few minutes - tomatoes. When the vegetables are browned, add a little water and leave them to simmer over low heat for about a quarter of an hour. A few minutes before readiness, add pasta, vodka, 0.5 teaspoon of curry and a pinch of tarragon. Salt to taste.

Vegetable stew with potatoes:

You will need: potatoes - 6 pcs., two bell peppers, carrots, garlic, a large onion and 2 tablespoons of tomato paste. The potatoes are peeled and cut into large cubes. Eggplants - into circles, which are then divided into 4 parts. The carrots are grated on a coarse grater, and the peppers and onions are cut into wide half rings. Garlic cloves are passed through a garlic press or chopped finely. Place all the ingredients in a saucepan, mix, salt and pepper to taste, add a glass of water, add tomato paste and leave on the stove for an hour. To prevent the stew from burning, it must be stirred periodically.

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.

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!

Stew. Stew is a meat dish cooked in a thick sauce. From French, “ragout” (ragoût) is translated as “stimulating the appetite.” It belongs to French cuisine, although almost every nation has similar dishes.

The founders of stew, the French, prepared it this way - they stewed meat, poultry or fish over low heat. Sometimes vegetables, mushrooms, and beans were added to the mixture. To thicken the sauce, stale bread was used or, on the contrary, the stew was diluted with wine (beer).

In Russian cuisine, stew appeared under the influence of the French in the 19th and early 20th centuries. Thus, in “The Book of Tasty and Healthy Food” (1955) you can find as many as five stew recipes. In the last quarter of the 20th century, the stew was “discredited” after Soviet audiences watched the film adaptation of Jerome K. Jerome’s story “Three Men in a Boat and a Dog.” One of the heroes suggests preparing an Irish stew from cold meat, vegetables and other leftover food. The ironic tone of the film convinced Soviet viewers that any food would be suitable for stew – whatever was in the refrigerator. It should be admitted that such an attitude towards stew has been preserved among Russians to this day.

Currently in Russia there are two main ways of preparing stew. The first method is to roast meat separately from vegetables and beans. Then the ingredients are combined and simmered until cooked. The second method is to add the components of the dish at the same time and simmer over low heat or in the oven until cooked. The first method is classic, characteristic of French cuisine, the second is for all kinds of dishes similar to stews and belonging to different cuisines of the world. In fact, of course, stew can only be called a dish that is prepared in the first way. After all, this dish, like almost any other, has a clear preparation technology.

Stew can be prepared from any meat, but the most suitable are beef, lamb, pork, and poultry. There should be as much vegetables in the stew as meat, or a little more. A mandatory ingredient in a classic stew is beans - usually beans or chickpeas. In addition to vegetables, mushrooms go well with meat.

The simplest spices are used to prepare the stew - black pepper, bay leaf, herbs. Ingredients such as tomatoes, onions, paprika, wine, and dark beer can be added.

Meat and vegetables should be cut based on two factors. Firstly, how much time you are going to spend preparing the stew is important. Cutting the meat into small pieces will take you no more than an hour and a half. If you can spend more time, you can cut the meat larger. The same can be said about vegetables. Secondly, dishes matter. For frying pans and stewpans, it is better to cut the meat into small pieces. If you are going to cook in a clay dish or pot, you can cut the ingredients larger.

After combining the ingredients, it is better to simmer them in the juice left over from the stewed meat and vegetables. Simmer the stew for at least half an hour.

The stew goes well with pasta and mashed potatoes.

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 flavor 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.

Video recipe for the occasion:

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.