Vegetable stew in a roasting pan. How to prepare vegetable stew. List of ingredients for preparing vegetable stew

“I put it out from what I had”

The most favorite, quick and easy to prepare dish of the autumn season is vegetable stew. It is very easy to prepare, and it is eaten with a bang. In its preparation, you can use all your creativity and the dish will not suffer at all. You can use ingredients such as: potatoes, onions, carrots, zucchini, eggplant, bell peppers, cabbage (different types of cabbage), tomatoes, zucchini, corn, peas, beans. Among the seasonings you can add: garlic, herbs, basil, oregano... And you can’t spoil the stew with meat, and you can also add mushrooms.

In addition, you can experiment by cutting foods in different ways. This will also make the dish have a different look and taste. In general, every time you cook a stew, you can end up with a dish with new flavors and a new appearance. The beauty of stew is that it always turns out tasty and satisfying.

Today in the article there are several recipes for this delicious dish:

Vegetable stew with zucchini and potatoes
Vegetable stew with eggplants and zucchini
Recipe for vegetable stew with potatoes and cabbage in a pan
Vegetable stew with meat

Step-by-step photos of preparation have been added to the description of each recipe for your convenience.

The basic principle of preparing a stew: the products are placed in a frying pan, and then in a saucepan, one at a time, depending on their hardness. It is better to cook the meat in advance. It is better to salt, pepper and season in the middle of cooking, when all the components of this dish have already been collected together. Add the garlic at the very end, five minutes before the vegetable mixture is ready.

This is a very simple, tasty and quick recipe.

Ingredients:

— Sauce peeled zucchini – 2-3 pcs. Choose young fruits that do not have large seeds inside.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Salt and spices to taste. You can add curry, Provençal herbs, and a mixture of ground peppers.

Step-by-step preparation of stew.

We wash everything.

Place diced carrots in a heated frying pan.

and lightly fry under the lid until lightly browned. Make sure it doesn't burn, but just browns.

Then cut the onion into small cubes

and add to the carrots and lightly fry.

Peel the pepper from seeds and cut into pieces

add carrots and onions to the frying pan.

Remove the skin from the zucchini and remove the seeds from the inside if there are any. Small seeds can be left. Cut the zucchini into cubes of the size you prefer. It should be noted that pieces of zucchini that are too small can cook quickly!

Place the zucchini in the pan with the mixture of carrots, onions and peppers. Lightly salt and cover with a lid. Don't forget to stir!

While the zucchini is cooking in the frying pan - it will take about 15 minutes - don’t waste time - cut the potatoes into large cubes or large strips. Then pour it into a saucepan, fill two-thirds of the potatoes with water, put it on the fire and add salt.

After 15 minutes, after the zucchini has changed color, add the tomatoes, cut into cubes, approximately the same size as the zucchini.

Pour into a bowl and serve.

Bon appetit!

Vegetable stew with eggplants and zucchini

— Sauce peeled zucchini – 2-3 pcs.

— Eggplants – 2-3 pcs. medium size.

— Carrots – 1-2 pcs. It's better to take sweets.

— Onion – 1-2 pcs. depending on size

— Tomatoes or tomato paste. Tomatoes - 2 medium, tomato paste 2-3 tablespoons.

— Bell pepper (not bitter) 1-2 pcs.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Oil for frying. I use olive oil.

Step-by-step preparation of the dish.

We wash everything.

Pour oil into a deep frying pan and heat it up.

Cut the seeded peppers into pieces and add them to the frying pan with the carrots and onions.

Remove the skin from the zucchini and cut into cubes of the size you prefer. It should be noted that pieces that are too small can quickly become overcooked!

Cut the eggplants into cubes the same size as the zucchini.

Place zucchini and eggplant in a frying pan with a mixture of carrots, onions and peppers. Lightly salt and cover with a lid. Don't forget to stir!

While the mixture of vegetables is being cooked in a frying pan - this will take about 15 minutes, do not waste time - cut the potatoes into large cubes or large strips.

After 15 minutes, after the zucchini and eggplant have changed color, add the diced tomatoes.

After another 10 minutes, add garlic, squeezed through a garlic press or finely chopped.

Add salt, add spices and simmer everything together for another 5 minutes.

Add the mixture from the frying pan to the pan with boiling potatoes, stir and cook over low heat for about 25 minutes.

You can change the proportions of ingredients. If you like spicy food, add more hot pepper, garlic and spices. If you like a delicate taste, use more zucchini and carrots.

The stew with zucchini and eggplant is ready, pour into a plate and serve.

Bon appetit!

Recipe for vegetable stew with potatoes and cabbage in a pan

— White cabbage – 600 grams.

- Zucchini (if the season has not passed) will also not hurt - 1-2 pieces. small, seedless.

— Sweet carrots – 1-2 pcs.

— Onions – 1-2 pcs. depending on size

— Tomatoes or tomato paste. Tomatoes - 2 medium, tomato paste 2-3 tablespoons.

— Bell pepper (not bitter) 1 pc.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Oil for frying. I use olive oil.

— Salt and spices to taste. A mixture of ground peppers is best; you can add bay leaves.

Let's cook step by step.

We wash the vegetables and peel the onions, carrots and potatoes, and remove the seeds from the peppers.

Pour oil into a deep frying pan and heat it up.

Pour diced carrots into a heated frying pan and lightly fry under the lid until lightly browned. Make sure it just browns.

Then cut the onion into small cubes and add to the carrots and lightly fry.

Cut the pepper into pieces

add to carrots and onions, mix.

Cut the cabbage into square pieces and add to the pan to the mixture of carrots, onions and peppers. Don't forget to stir!

While the vegetable mixture is cooking in a frying pan - this will take about 15 minutes - cut the potatoes into large cubes or large strips.

Then pour it into a saucepan, fill two-thirds of the potatoes with water, put it on the fire and add salt.

After 15 minutes, after the cabbage has browned a little, add the diced tomatoes (or tomato paste).

After another 10 minutes, add garlic, squeezed through a garlic press or finely chopped. Add salt, add spices and simmer everything together for another 2-3 minutes.

Meanwhile, the potatoes were boiling)

Add the mixture from the frying pan to the pan with boiling potatoes, stir and cook over low heat for about 25 minutes.

The stew with potatoes and cabbage is ready, pour into a plate and serve.

Bon appetit!

Vegetable stew with meat

So, we have three wonderful delicious vegetable stew recipes. Each of them can be made with meat. I don’t think it’s worth going into detail in this article, just add 400–500 grams of meat to the ingredients (chicken, pork, or whatever you like will do).

Simmer the meat separately until cooked with carrots, onions and seasoning (for example, a mixture of peppers).

Then add the mixture of vegetables along with meat to the boiling potatoes and cook for 25 minutes.

Let it brew for 10 minutes and you can serve.

Bon appetit!

Vegetable stew with eggplant and potatoes summer recipe

It’s not difficult to prepare a dish according to this recipe, but it turns out delicious. It can also be prepared in a slow cooker.

We need:

3 pcs sweet bell peppers, in different colors, for beauty
3 medium eggplants
3 medium sized tomatoes
2 onions
1 young zucchini (optional)
400 g new potatoes
3 cloves garlic
salt, pepper to taste
dill and parsley

Preparation:

1.Cut the eggplants into large cubes, add salt and leave for 30-40 minutes until the bitterness goes away.

Then, drain the liquid, rinse with running water and dry with a paper towel.

2. Peeled and cut into large cubes potatoes must be boiled in salted water until half cooked. Drain the water.

3 Fry the onion in half rings until transparent. Cut bell pepper into large pieces, fry together with onion for 2-3 minutes.

4. After the pepper, add the eggplants, fry for 5 minutes, and then simmer under the lid for another 8-10 minutes.

5. Fry the zucchini, cut into half rings, in another frying pan for 5-6 minutes.

6. Remove the skin from the tomato by cutting a cross on top and pouring boiling water over it. Cut the peeled tomatoes into slices.

7. Add tomatoes to eggplants, and also add zucchini. Salt, pepper, mix everything.

8. Place potatoes on top of the tomato, squeeze out the garlic, check for salt, pepper, mix and simmer under the lid for another 5 minutes.

7. Sprinkle the finished stew with chopped dill and parsley.

Adjapsandal(s) - Caucasian vegetable stew with potatoes

This delicious dish is prepared in a deep frying pan or cast iron cauldron.

We need:

5 pieces eggplant
2-3 tomatoes
4-5 sweet bell peppers
600 g potatoes
3-4 onions
1 tbsp. tomato paste or 1 tbsp. grated tomatoes
4-5 cloves of garlic
1 large bunch of cilantro, if you don’t like it, you can replace it with parsley
large bunch of basil
2 tsp Sahara
hot pepper optional
salt, pepper to taste
vegetable oil

Preparation:

1.Cut all vegetables into large pieces. Crush the garlic.

Remove the skin from the tomato and cut into slices.

2. Sliced eggplants, remove bitterness by sprinkling with salt. After 20 minutes, rinse with running water and dry.

3. Fry the potato pieces over high heat, in a large amount of oil, then remove with a slotted spoon so that there is no oil.

4. In the remaining oil, fry the blue ones (eggplants), after 5-7 minutes, add the onion, bring it to transparency. Afterwards, add sweet and hot peppers to them,

We also return the potatoes. Salt everything, pepper with ground black pepper,

add grated tomatoes or tomatoes, fresh tomato slices and sprinkle with sugar.

Fill 1/2 part. garlic and 1/2 chopped herbs. Stir lightly and simmer over high heat, covering with a lid. Simmer for 5 minutes.

5. Then add another 1/2 part of garlic and herbs, crush and continue to simmer in its own juice for another 5 minutes.

Then turn off the heat and let it sit under the lid for 30 minutes to 2 hours.

6. Serve hot with herbs.

Delicious sautéed eggplant with vegetables

This recipe makes an appetizing and tasty dish. Due to the fact that the vegetables are coarsely chopped, the sauté has a beautiful appearance and the vegetables do not become overcooked.

We need:

5-6 eggplants
3 tomatoes
2 bows
3 sweet peppers
salt, pepper to taste
1 tsp Sahara
3-4 cloves of garlic
piece of hot pepper
parsley and dill

Preparation:

1. Cut the eggplants into half rings, 1 cm thick, add salt to remove bitterness, leave for 30-40 minutes, rinse with running water, and dry.

2. Onions, cut into half rings, are fried in a frying pan. Sweet pepper, cut into large pieces,

add to the pan with the onion and simmer for 5-7 minutes. Then sprinkle with sugar to enhance the taste, add chopped hot pepper and ground black pepper, mix.

3. Place the eggplants on the peppers and simmer, stirring frequently, until soft, about 25 minutes, and then add the squeezed garlic, salt and pepper.

and lay out the tomatoes, without juice, and simmer under the lid for 5 minutes.

After the time has passed, sprinkle with chopped herbs and simmer for another 2 minutes, covered. Turn off the stove and leave for another 10 minutes.

The saute can be rolled up for the winter, without using vinegar. It needs to be simmered for 40 minutes in a saucepan or deep pan with tomatoes. 5-8 minutes before readiness, add herbs and garlic, roll into sterilized jars.

Vegetable stew with cauliflower and zucchini

We need:

500 g cauliflower
500 g young zucchini
350 g sweet bell pepper
150 g onions
300 g tomato
150 g carrots
salt, pepper to taste
vegetable oil
greens to taste

Preparation:

1. Separate cauliflower into inflorescences.

2. Peel the zucchini and tomatoes and chop them into small cubes.

3. Cut the bell pepper into strips.

4. Grate the carrots on a medium grater. Finely chop the greens.

5. First fry the onions and carrots, then add the rest of the vegetables, salt and pepper, mix and simmer for 10 minutes, in their own juice, under the lid. Then season with tomatoes, check for salt and continue to simmer until tender.

6. Serve to the table, sprinkled with herbs.

Eggplant in sour cream - pseudo mushrooms

Very tasty, easy and simple to prepare. They can be eaten not only hot, but also cold.

We need:

4-5 eggplants
2 onions
3-4 cloves of garlic
5 tbsp. sour cream with a slide
vegetable oil
parsley and dill

Preparation:

1.Cut the eggplants into quarters and fry in vegetable oil.

2. Cut the onion into small cubes and fry along with the eggplants for 7 minutes.

3. Add chopped garlic to the eggplants and simmer for another 3 minutes, then cover with a lid and simmer over medium heat, stirring, for another 20 minutes..

4. When the eggplants are ready, add sour cream, salt, pepper and mix well, simmer until the sour cream boils.

All preparation takes about 30 minutes.

Video recipe: Vegetable stew recipe

Cook with joy for your health! Bon appetit!

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

Vegetable stew, products

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

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

Cooking vegetable stew

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

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

Finely chop the onion and fry in oil until transparent.

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

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

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

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

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

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

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

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

Summer is a time that pleases us with an abundance of healthy, tasty and fresh vegetables. Vegetable stew is probably the most common and delicious dish that is prepared in the summer. Any housewife will be able to find the perfect stew recipe that will win the hearts of all household members, and with a little ingenuity, she will certainly acquire a signature dish.

Vegetable dishes are extremely popular; they are prepared in the cuisines of all nations. In France the stew is called ratatouille, and in Greece it is called Briam. But, no matter what the dish is called, its basis is always finely chopped vegetables.

Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. The stew is prepared in three ways - it can be made in a slow cooker, stewed on the stove or baked in the oven.

If you want to please your family with a delicious, nutritious meal, just choose foods that your household loves and start cooking.

Whatever cooking method you choose, do not forget to follow the basic simple rules that will help you prepare the perfect meal.

For an aesthetic appearance of the stew, it is necessary to cut all the components equally - ideally, it should be finely chopped.
The most ideal option is when each ingredient is stewed separately, because... All products have their own time until they are ready. If it is not possible to stew each vegetable separately, then add them to the dish in the order specified in the recipe. Then the taste of each component will be fully revealed.
If the stew is prepared with the addition of eggplant, take the time to cut it into rings, rub it with salt and leave for half an hour to remove the bitter taste. Afterwards, rinse thoroughly, dry, and cut into squares.
Some recipes require the use of a special sauce to make the dish more original. But if you want to prepare the most healthy low-calorie dish, you should avoid using sauces.
The most basic key to the perfect dish is your own imagination. Don't be afraid to experiment, choose the ideal proportions of vegetables, relying on your taste.

How to cook vegetable stew in a slow cooker

Most women prefer food from a multicooker - this wonderful device greatly simplifies the cooking process without requiring constant attention. A slow cooker frees a woman from the need to constantly keep an eye on her food; food does not burn, does not dry out, does not turn into mush. Even novice cooks will be able to cook such recipes.

Vegetable stew with meat

Ingredients:

pork - 450 gr;
carrots - 70 g;
potatoes - 450 gr;
onion - 70 gr;
avocado - 3 pcs.;
tomato paste - 4 tbsp. l.;
garlic - 3 cloves;
salt, pepper - to taste;
olive oil - 100 ml.

How to cook:

Chop the pulp into squares, and then fry a little in a frying pan. There is no need to add oil; let the pork fry in its juices.
Chop the carrots and onions and fry them for a couple of minutes. Add tomato paste, garlic cloves, add meat, pour a little water. Simmer for a few minutes.
Place the potatoes and avocado, cut into small slices, into the pan. Season with salt, pepper or any other spices, mix everything well. Fill the vegetables with water, but not much, about one measuring cup.
Select the “quenching” mode. Cooking times vary slightly between slow cookers, but the average is thirty to forty minutes.

Sour cream and natural yogurt will give the dish a more delicate taste. Garlic buns or flatbreads go well with this dish.

Vegetable stew with chicken

Stew with the addition of chicken will take pride of place in the children's menu, and will also be appreciated by those who are on a diet or adhere to proper nutrition. This dish is very healthy and low in calories.

Ingredients:

chicken fillet - 400 g;
eggplant – 400 gr;
carrots – 85 g;
onion – 155 gr;
cherry tomatoes – 8 pcs.;
salt, pepper - to taste;
olive oil - 85 ml;
favorite seasonings.

How to cook:

We wash the fillet under water and cut it into pieces. Fry it in a frying pan, seasoning it with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
Chop the vegetables into large squares and remove the skins from the tomatoes. Pour oil and place vegetables in layers. Simmer for ten minutes. The multicooker lid must be closed.
Open the lid, add salt, mix the vegetables thoroughly, and simmer them uncovered for another fifteen minutes.
Place the meat in a saucepan and add a little water. The dish will be ready in twenty minutes.

Parsley, dill or other herbs will add a subtle aroma to the finished dish.

How to cook vegetable stew in the oven

To pamper the stronger sex, you can add meat to the dish. In this recipe we will use veal. The dish turns out to be nourishing, rich and very tasty.

Ingredients:

veal - 500 gr;
zucchini - 1 pc.;
potatoes - 500 gr;
carrots - 2 pcs.;
bitter onions - 3 pcs.;
tomatoes - 1 pc.;
paprika powder - 20 g;
boiling water - 250 ml;
salt - 30 g;
vegetable oil - 40 gr.

How to cook:

The veal should be washed under water and cut into pieces with a sharp knife.
Pour into the pan and fry the meat over medium heat. The veal should be covered with a brownish crust.
Reduce heat and add the selected spices to the meat. Mix the meat thoroughly and fry it a little more until a pleasant aroma appears.
Peel the zucchini, carrots, potatoes and onions and cut into small pieces. Add vegetables to the frying pan, add salt, and fry for three minutes over medium heat.
Grate the tomato to obtain tomato juice. Pour it into the frying pan.
Do not cover with a lid while frying - they will release juice and lose their attractive appearance.
An ordinary ceramic pan is quite suitable for baking. Place meat and vegetables in it, pour boiling water over it. Wash the greens, cut them and generously sprinkle the dish with them.
Place the container in an oven preheated to 220 °C and wait until the contents boil. Then reduce the temperature to 180 °C and cook the stew for about 15 minutes. Magical smells in the kitchen will signal that the dish is ready.

Sprinkle the food with fresh herbs, add sour cream, mayonnaise, or any sauce.

Simple recipes for vegetable stew

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and tastes great. This food is very healthy, contains many vitamins, and the body easily absorbs it. A good side dish for any meat.

Ingredients:

onions, zucchini, potatoes, eggplants, carrots - 2 pcs.;
cauliflower - 1 pc.;
chicken broth - 150 g;
olive oil - 2 tbsp. l.;
garlic - 4 cloves.

How to cook:

Carrots, onions, potatoes into squares, fry in oil;
Cook cabbage and beans.
Place vegetables in a frying pan, add broth, simmer for 10 minutes. There is no need to add cabbage; it is added later.
Add zucchini, cut into small squares, simmer for another 10 minutes.
We add cabbage, garlic, bay leaf and spices at the very end of the stew.
Before serving the dish, generously sprinkle it with herbs.

Vegetable stew with minced meat

Ingredients:

onions - 310 g;
garlic - 3 cloves;
sweet pepper - 120 gr;
minced meat - 530 g;
tomatoes in their own juice - 950 ml;
tomato paste - 35 g;
beans - 450 gr;
paprika - 1 teaspoon.

How to cook:

Place the onion, bell pepper, and garlic in a heated frying pan, simmer for four minutes, add the minced meat, and fry a little until it turns golden brown.
Preheat the oven to 155 °C.
Place vegetables in a roasting pan, add tomatoes, tomato paste, and beans.
Season with paprika and add salt.
Simmer the stew for about 45 minutes.

To give the dish originality and tenderness, you can sprinkle it with grated cheese at the end of stewing. Buckwheat, pasta or rice will be an excellent side dish for the dish.

Vegetable stew with potatoes

Ingredients:

potatoes - 950 gr;
zucchini - 450 gr;
tomatoes - 450 gr;
onion - 100 gr;
carrots - 150 gr;
pepper - 150 gr;
oil - 100 ml;
garlic - 4 cloves;
pepper and salt - to taste;
fresh greens.

How to cook:

Cut the onions and carrots into strips, fry them in a frying pan, you can use a saucepan, the main thing is that it has a thick bottom.
Cut potatoes, bell peppers, and zucchini into small cubes and add to the sautéed vegetables.
Simmer under the lid closed for about fifteen minutes. The fire should be medium.
Then add diced tomatoes, salt and pepper. Cook for another ten minutes.
Throw in the garlic and leave the dish for fifteen minutes - this will enhance its taste and aroma.

Sprigs of herbs, sour cream or natural yogurt will be an excellent addition to the delicious dish.

How to prepare vegetable stew for the winter

In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care in the summer to preserve your favorite vegetables for the winter. Stew from cans will be a delicious addition to meat, fish, and will also delight vegetarians.

Recipe without vinegar

Ingredients:

onions, carrots, zucchini, tomatoes, sweet peppers - 500 grams;
vegetable oil - 250 milliliters;
salt - 1.5 tablespoons;
sugar - 5 tablespoons;
bay leaf - 4-5 leaves.

How to cook:

Peel the carrots and onions, wash the tomatoes and zucchini.
We pass the vegetables through a meat grinder, and then put them in a frying pan. For ease of preparation, prepare a deep bowl.
Peel and wash the pepper, cut it into small cubes and add to the vegetables.
Add salt, vegetable oil, sugar, throw in a bay leaf. Mix everything well and put on fire.
Turn the heat down as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
Rinse the jars thoroughly and sterilize them. You can use jars of any size, but it is best to use liter jars so that the leftover stew does not disappear after opening the jar.
Fill the jars with the prepared stew and then pasteurize them at a temperature of about 90 °C. This procedure will allow you to preserve your preservation for as long as possible.
Carefully screw the lids on the jars, turn them over, and wrap them well in warm things, for example, a blanket. When the pieces have cooled, place them in the cellar.

Vinegar recipe

Those who like something sour and savory can add vinegar to the dish.

Ingredients:

medium zucchini - 3 pcs.;
tomatoes and sweet peppers - 4 pcs.;
onion - 2 pcs.;
water - 1.5 liters;
salt - 2 tbsp. spoons;
sugar - 5 tbsp. spoon;
vegetable oil - 200 ml;
vinegar 9% - 40 ml;
black pepper - 7 peas;
bay leaf - 2-4 pcs.

How to cook:

Wash the zucchini well and cut into cubes. If there are damage to the skin, they must be removed.
Cut the washed tomatoes and sweet peppers into thin slices.
Cut the onion into small cubes.
Place the chopped vegetables in a saucepan, add salt and sugar, then add sunflower oil.
You need to cook the vegetable stew over low heat for about half an hour. Stir the mixture periodically to prevent it from burning. At the end of cooking, all ingredients should be very soft. Vinegar should be added to the stew when the dish is almost ready.
We wash and sterilize the jars for rolling, put the stew in them while it is hot. Then we dip the jars in boiling water and quickly roll them up. Then we turn the jars over and wrap them up, and after a couple of days we move them to the basement.

Your family will thank you for the opportunity to enjoy a delicious vegetable stew in the winter. It can be used as a snack or simply spread on bread.

Using such simple cooking recipes, you can delight your family with tasty, healthy and varied food. Experiment, add what you like, then you are guaranteed to create a new culinary masterpiece.

In the summer we have a huge sea of different, undoubtedly delicious fruits and vegetables at our disposal! This fact alone makes you love summer!

I can’t get past the colorful vegetable and fruit specimens! I want to try everything and cook something tasty and healthy! It is easier to deal with fruits - it is advisable to eat them fresh, absorbing vitamins and amazing taste from them.

This year we had a record fruit harvest! At first I was pleased with strawberries, then cherries, red currants, and cherries! Later came the turn of black currants, gooseberries, and white apples. I was especially pleased with the apricots! Their harvest was special! We ate our fill and preserved the jam for the winter!

Many vegetables can also be eaten raw, which we do with pleasure, collecting green cucumbers with pimples, red-cheeked tomatoes, green bell peppers, young green peas, cabbage, and herbs from the garden beds at the dacha.

But what to do with vegetables that are healthy, but you can’t eat them raw?! That's right, cook delicious dishes from them! Previously, I offered a small selection of delicious recipes from...

In the summer, I most often cook stews only from vegetables, because in the heat I don’t want fatty meat foods. But, if you add pieces of fried chicken fillet, pre-stewed pork ribs or just stew (pork, beef) to the vegetable stew, the recipe for which I offer, believe me, its taste will not deteriorate!

Ingredients needed to make vegetable stew:

2-3 medium zucchini
2-3 eggplants
2 carrots
3 large tomatoes
Green onions, parsley, dill
2-3 heads of onions
5-6 large tubers of new potatoes
A small cauliflower.
Seasoning, salt, pepper to taste

I am a supporter of natural vegetables, without frying, so when preparing a stew, I do not fry the vegetables first. Naturally, I clean them, wash them, cut them, but this is where the preparatory process ends.

Recipe for vegetable stew.

Preliminary preparation of vegetables.

For clarity, we will use photo 1. The numbers indicate the main ingredients used. In accordance with this numbering, I will tell you in order.

Step 1-2. We clean zucchini and eggplants by removing the skin. We cut them into pieces or half rings (as you wish). I don't soak the eggplants in water first because I like their slightly bitter taste. But you can cut the eggplants and keep them in cold, heavily salted water for 5-10 minutes.

Step 3. Peel the carrots, grate them on a medium grater, or cut them into half rings or strips.

Step 4. Remove the skin from the tomatoes by first dousing them with boiling water (or dipping them in boiling water for 1-2 minutes) and immediately cooling them in running cold water. Cut into cubes.

Step 5-6. Chop green and onions.

Step 7 We prepare young potatoes, peel them and wash them thoroughly. Cut into slices.

Step 8 Separate the cauliflower into florets.

How to prepare vegetable stew.

It's simple!

Place the following layers on the bottom of a large pan: potatoes, zucchini, eggplant, cauliflower, pour in grated carrots, onion on top and finish with tomatoes.
Now the entire “layered” structure is filled with boiling water, so that the layers with potatoes, zucchini and eggplants are covered with water. If there are a lot of vegetables and they are located in a mound above the pan, do not worry. Pour in as much water as will fit, then add more if necessary. During cooking, the vegetables will boil down and “settle”.
After boiling, cook the stew for 10-15 minutes. Add water (if you want to get two dishes in one: first and second, like mine), spices, salt. Cover the pan with a lid. Cook over low heat until done, about 5-10 minutes.
A couple of minutes before readiness, add green onions and a little butter or sunflower oil for taste. Add greens - dill, parsley, cilantro, mint (of your choice) directly to the plate.

This is the dish I came up with! It's a pity that the taste and aroma cannot be conveyed! But take my word for it: it turned out very tasty!!!