Vegetable stew is popular all over the world. It takes pride of place in every national cuisine. And no matter what it’s called (ratatouille in France or briam in Greece), the base is the same: chopped stewed vegetables.
The composition of the stew can be:
- vegetarian;
- with meat;
- with seafood;
- with beans;
- with mushrooms;
- with egg.
And according to the method of preparation, the dish is divided into:
- stewing;
- baking in the oven;
- cooking in a slow cooker.
To please your family and start preparing vegetable stew, you just need to decide on the choice of available products and the preferred cooking method.
Secrets of a delicious lunch
How to cook vegetable stew without it turning into porridge? What products to choose for cooking? And no matter what cooking recipe is chosen, there are a number of rules for an ideal result.
- To make the dish look aesthetically pleasing, all ingredients must be cut into equal pieces. It is preferable that it be finely chopped, but you can vary the shape.
- The perfect stew is each ingredient in its own saucepan. Because Since the products have different degrees of readiness, they should be stewed separately. But if the recipe involves quick cooking, then the vegetables are cooked together, but with a strict sequence of ingredients. Then the taste of each component will be felt.
- When using eggplant in a recipe, it should be pre-treated to remove any bitterness. To do this, salt the vegetable cut into rings well and leave for 30 minutes. Afterwards, rinse it from salt and dry it. Then use according to the recipe.
- To prepare a vegetable stew with maximum health benefits and a minimum of calories, the dish should be prepared without additional sauce. Although for some recipes the sauce contains all the flavor.
- Improvisation is the key to success. The whole peculiarity is that you can experiment with vegetables by adding certain components, increasing the proportion of some products and decreasing the content of others.
Vegetable stew recipes from around the world
Vegetable dishes are prepared in all parts of the world. Each nation brings its own individuality and originality to them. You can prepare a vegetable stew with eggplants and zucchini, potatoes and tomatoes, add meat or tofu to them. A variety of recipes will delight any gourmet, giving an ordinary dish a special taste.
Italian taste of summer
This light Italian dish will be a great appetizer on a summer day. Bright colors and unusual combinations of flavors will delight true connoisseurs of delicious food.
- Zucchini - 0.5 kg;
- Pumpkin - 0.5 kg;
- Cherry - 2 cups;
- Garlic - 2 cloves;
- Oregano, basil, parsley - 2 tbsp each. spoons;
- Salt, pepper - to taste.
To give the dish a special aroma and nutty taste, it is best to use squash pumpkin.
Cut zucchini and pumpkin into slices. Cut all cherry tomatoes in half. Pass medium-sized garlic through a press. Chop the leaves of oregano, basil and parsley so that you get 2 tbsp of each green. spoons.
Fry the zucchini and pumpkin in a hot frying pan in olive oil. Cook until the vegetables are soft, then add the tomatoes, garlic and herbs. Mix everything carefully and continue to simmer until the cherries become soft.
Season the prepared vegetables with pepper and salt to your taste. This stew can be served either hot or warm.
Hot passion in Mexican style
Vegetable stew with chicken is a hearty Mexican dish that fills you up well and can replace a full lunch. Beans, corn and chicken combine perfectly, giving a unique look to the dish with its variety of colors and variety of shapes.
- Chicken - 0.5 kg;
- Corn - 0.5 kg;
- Red beans - 0.4 kg;
- Tomatoes - 3 pcs;
- Sweet pepper - 3 pcs;
- Onion - 2 pcs;
- Cinnamon and dried spices (garlic, paprika, ground tomato) - ½ teaspoon each;
- Chili - ⅓ teaspoon;
- Salt - to taste.
It's best to prepare all the ingredients in advance. Chop the onion into half rings and cut the carrots into cubes. Remove the membranes with seeds from the peppers, cut them lengthwise into 4 parts and cut into strips. Also divide large tomatoes into 4 parts and cut into half rings.
If using canned beans and corn, drain the water. It is preferable to choose fillet from chicken meat. Cut the chicken into randomly shaped pieces of medium size.
The vegetables are placed in a frying pan in a certain sequence. First, fry the onion over medium heat until half cooked. Add carrots to it. After a couple of minutes, add pepper. Then add tomatoes. Add corn and beans last. Only after this, salt, pepper and season everything with spices.
Mix everything and add pieces of meat. The chicken should be stewed in vegetable sauce. In 10 minutes the stew will be ready.
Adzhapsandali - a view from the heights of the Georgian mountains
The traditional Georgian dish easily fits into technical kitchen innovations. Vegetable stew in a slow cooker is as tasty as a Georgian grandmother’s.
- Bell pepper - 2 pcs;
- Green beans - 400 g;
- Tomatoes - 3 pcs;
- Eggplant - 2 pcs;
- Onions - 2 pcs;
- Garlic - 3 cloves;
- Cilantro - a large bunch;
- Basil - 2 sprigs;
- Peppercorns - 10 pcs;
- Salt - to taste.
Properly prepared eggplants (without bitterness) are cut into a semicircle.
Chop the onion into small cubes. Cut tomatoes and peppers into medium-sized cubes.
Pour a little vegetable oil into the bowl and set the multicooker to “Baking”. Fry the onion in hot oil for 15 minutes.
Add tomatoes and peppers. Stir and fry for another 10 minutes.
Add eggplant and green beans. Pour in water until it covers the entire contents of the bowl.
Cook for an hour in the “Stew” mode.
Finely chop the cilantro and basil. Pass the garlic cloves through a press. And 15 minutes before the end of cooking, add all this to the vegetables. Add peppercorns and salt to taste to the stew.
French charm in ratatouille
This delicious French dish is very easy to prepare. All components are cut into slices and baked in the oven. Traditional ratatouille is a vegetable stew with zucchini and tomatoes. Whether you add sauce to them or not, make a classic ratatouille or vegetable stew with eggplant - there are enough options for every day.
For a simple ratatouille with herbs you will need:
- Eggplants - 2 pcs;
- Zucchini (green) - 2 pcs;
- Zucchini (yellow) - 2 pcs;
- Tomatoes - 5 pcs;
- Spicy herbs, salt - to taste.
Prepare the eggplants, remove the bitterness from them.
Cut all other products - zucchini, zucchini and tomatoes - into slices of the same thickness as the eggplant.
Place all the vegetables one by one in a baking dish: eggplant, zucchini, tomato, zucchini. Fill out the entire form with them. Sprinkle with salt and herbs on top, lightly drizzle with olive oil.
Cover the pan with paper and bake everything in the oven at 200 C for about an hour. Before serving, ratatouille should sit for about 10 minutes.
Classic Hungarian cuisine
Vitamins in winter, yummy food from a jar - it’s all about lecho. The dish from Hungary gained popularity and spread throughout Europe. Everyone knows the recipe for vegetable stew for the winter - it's peppers stewed in tomatoes with lots of carrots and onions. But traditional Hungarian lecso is different. And who said that vegetable stew cannot consist only of peppers and tomatoes?
- Sweet pepper - 2.5 kg;
- Tomato - 3 kg;
- Sugar - 100 gr;
- Salt - 2 teaspoons;
- Ground pepper - to taste.
Scald the tomatoes with boiling water and remove the skin. Grind the pulp in a meat grinder or blend with a blender. Put on fire to boil. This will be the pepper dressing. If there are no tomatoes, they can be replaced with 1 kg of tomato paste.
For beauty and a richer taste, you need to use different varieties of pepper. Cut the pepper into 2 halves, remove seeds and membranes. Cut it into pieces 1-2 cm wide.
Place the peppers in boiling tomato sauce and simmer over low heat for 15-20 minutes. During cooking, add sugar, ground pepper and salt to taste.
Place the finished hot lecho in clean pasteurized jars, roll up the lid tightly - and the vegetable stew is ready for the winter!
Drunk stew from Ireland
A simple, but tasty and satisfying vegetable stew with meat and a slightly beer flavor will turn everyone a little bit Irish. A multicooker will significantly help reduce time in the kitchen.
- Meat - 0.6 kg;
- Potatoes - 6 pcs;
- Carrots - 1 piece;
- Celery - 3 stalks;
- Leek - 1 piece;
- Beer - 0.5 l;
- Peppercorns - 5 pcs;
- Salt - to taste.
Ideally, for a vegetable stew with meat in an Irish slow cooker to be close to the original, you should take lamb, but you can safely replace it with beef. And for simmering the dish, dark beer is best suited.
Cut the meat into large pieces. Fry it in a hot frying pan to form a small crust, then transfer it to the multicooker bowl.
Cut the carrots, leeks and celery into slices, but not very thin. Add vegetables to meat. Salt and pepper everything. Pour in beer and cook for 40 minutes on the “stew” mode.
Potatoes are cut into large pieces and added to the slow cooker. Simmer the stew until the potatoes are completely cooked.
Spanish flamenco with pisto
Pisto is a traditional vegetarian dish in Spain. The recipe for vegetable stew with zucchini is completely simple. And the advantage of this dish is that it is wonderful in all its manifestations: it is served as an independent dish and as a side dish, consumed hot and cold. You can also cook this vegetable stew in a slow cooker or in the traditional way.
- Zucchini - 2 pcs;
- Pepper - 2 pcs;
- Tomato - 1 kg;
- Onion - 1 piece;
- Sugar - ½ teaspoon;
- Salt, pepper - to taste.
It is best to take peppers in different colors. Peel the peppers from seeds and cut into half rings. Also chop the onion. Fry vegetables in olive oil in a hot frying pan. When the peppers become soft, add sugar.
Cut the zucchini into slices. Peel the tomatoes and finely chop. Fry the zucchini and tomatoes in a separate frying pan until cooked.
Mix all the vegetables in one pan, add salt and spices to taste. Simmer over low heat for 2-3 minutes. If there is excess liquid, do not cover with a lid.
Bell pepper - the highlight of the program
Bulgarian housewives cook hearty and uncomplicated dishes. This vegetable stew recipe contains a minimum of ingredients: minced meat and potatoes. Of course, bright bell pepper adds piquancy and beauty to the dish.
- Potatoes - 5 pcs;
- Bell pepper - 1 piece;
- Minced meat - 300 gr;
- Greens, salt, pepper - to taste.
If you want to get an unusual dish, then 1 large red bell pepper can be replaced with 2 pieces. medium size, different colors. It is best to use mixed minced meat: pork and beef.
Remove seeds and membranes from peppers. Cut it into large cubes. Chop medium-sized potatoes in the same way as peppers.
Fry the minced meat in a deep frying pan for about 8 minutes. Then add prepared vegetables to it. Stir and continue to fry everything for another 5-7 minutes.
Finely chop a bunch of greens and add to the dish. Season with pepper and salt to taste. Pour 300-400 ml of water into the stew and simmer everything for about half an hour over low heat. To prevent the vegetable stew with minced meat from burning, it must be stirred periodically.
Traditions of Ukrainian Cossacks
For strength, agility and endurance, the Zaporozhye Cossacks have long used healthy and satisfying dishes in their diet, in particular, vegetable stews. The main ingredient in it after potatoes is a large amount of meat products. How to cook such a vegetable stew with meat to please the man you love? Simply and easily!
- Potatoes - 10 pcs;
- Carrots - 2 pcs;
- Garlic - 2 cloves;
- Pork brisket - 300 g;
- Beef - 300 gr;
- Smoked undercut – 300 g;
- Smoked pork ribs - 200 g;
- Salt, pepper, bay leaf - to taste.
Chop the carrots into medium-thick strips. Cut the potatoes into large pieces.
Cut the brisket, beef and pork chops into cubes. Trim the meat from the pork ribs.
In a hot frying pan, fry raw meat in vegetable oil. Season well with salt and pepper. After 3-5 minutes, add the undercuts and carrots to it. After another 2 minutes, add the ribs. Fry everything constantly stirring.
Place everything in a baking dish in layers: meat, potatoes, meat, potatoes. Salt each layer of potatoes and cover with a bay leaf.
Add a little broth or water to the bowl. Add a few peppercorns.
Cook the vegetable stew in the oven for at least 40 minutes at 200 C. Check the readiness by checking the potatoes.
Pass the garlic through a press. Add it 10 minutes before the end of cooking and mix gently. Vegetable stew with Cossack potatoes should sit for a while under the lid before serving.
Delicious homemade stew
Perhaps the most common, familiar and native dish for the Slavs will be vegetable stew with cabbage and potatoes. Such an ordinary, but healthy and tasty dish should definitely be present at the family table. And what’s remarkable: different cuts of food do not affect the taste of the dish in any way.
- Potatoes - 4 pcs;
- Cabbage - 300 gr;
- Tomatoes - 7 pcs;
- Carrots - 1 piece;
- Zucchini - 250 gr;
- Onion - 1 piece;
- Salt, pepper - to taste.
Chop white cabbage into strips. Cut potatoes and zucchini into medium cubes.
Chop the onion into half rings and grate the carrots on a coarse grater. Chop the tomatoes into large pieces.
Place in a saucepan in layers: potatoes, and carrots and cabbage on top. Pour a little water over the vegetables so that it just covers the bottom layer - the potatoes. Simmer covered for 5-6 minutes.
Add tomatoes and zucchini. If necessary, add water. Add salt to taste and continue simmering for another 3-4 minutes.
Fry the onion until golden brown. Sprinkle it over the vegetables. Continue simmering until the dish is completely cooked.
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!!!
With vegetables. It's easy to prepare. The ingredients can most likely be found in your refrigerator. The dish will be satisfying, but light and low in calories. We offer a recipe for meat stew with vegetables.
Method one
For this recipe use:
- beef pulp (better veal, it is softer) - 400-500 g;
- several medium-sized tomatoes;
- 1 zucchini (can be replaced with zucchini);
- 1 eggplant;
- 2 medium-sized sweet peppers;
- about 100 g of green beans (green beans);
- several small onions;
- 2 cloves of garlic;
- (your choice);
- oil (olive or regular vegetable);
- vegetable broth (or plain water) - a glass;
- salt and pepper.
Cooking meat stew with vegetables
If you use any of the vegetables frozen, it is better to let them defrost. At this time, you need to prepare the remaining products. Peel the eggplant and sprinkle with salt to remove the bitterness. Then remove the excess salt and add it to the cubes. Rinse the meat if necessary, cut into small pieces. Chop the onion. Heat the oil, throw the meat into it, after 10-15 minutes of frying, add the onion. Zucchini, if it is young, does not need to be peeled. Cut it into cubes. Tomatoes and peppers - into small slices. As soon as the meat and onions are fried, add vegetables to them: beans, peppers, tomatoes, zucchini, eggplant. Cover the dish with herbs (you can take basil, cilantro, parsley) and garlic. Add salt and black pepper. Add hot water to vegetables or (you can use meat). Cover the pan with a lid and simmer for about 40 minutes. Set the heat to slightly lower than medium so that the broth does not evaporate.
Method two
Now let's cook with vegetables. Use:
- lean piece of pork weighing about 500 g;
- half a kilo of potatoes;
- carrots and onions - 1 pc.;
- bell pepper and white cabbage;
- oil (sunflower or olive) about 100 g;
- bay leaf, salt, hot pepper, peppercorns and ground, herbs;
- half a liter of water.
Preparation
Start cooking meat stew with vegetables. First of all, cut the meat into small pieces. Pour the indicated volume of oil into a deep frying pan or saucepan with a thick bottom. Fry the meat in it until golden brown. Cut the carrots into thin strips or chop them on a special grater. Add to meat. Cut the potatoes into cubes and immediately place them in the pan. Let it stew with meat and carrots. Chop the onion and bell pepper and add them to the rest of the ingredients. Reduce heat, add salt and ground pepper. Pour water into the vegetables. Now it's time to plant the cabbage. First you need to chop it into small pieces. Place bay leaf, peppercorns, and capsicum on top of the cabbage (you don’t have to cut it). Simmer everything over low heat. Stir the products periodically. Monitor the liquid level; if suddenly the vegetables begin to burn, add a little water. Readiness can be determined by the softness of the ingredients. At the end, taste the dish for salt and pepper. Cooking time takes approximately 50 minutes. For flavor, you can add chopped garlic to meat stew with vegetables. Sprinkle the finished dish with chopped herbs and serve.
The recipe for vegetable stew is present in cookbooks of almost all peoples of the world. It's just called differently. In Moldova it is gyuvech, and in France it is ratatouille. The Italian chanfotta, Indian sabji, Armenian aylazan and Macedonian zarzavat are also very close relatives. Stew is also a very inexpensive dish. All vegetables that can be found in the house will do: tomatoes and potatoes, bell peppers, eggplants and zucchini, cabbage and carrots, pumpkin, turnips, onions... The main thing is that the components are in good harmony with each other. If the stew has cooled down, you can put it on toasted toast to make a delicious sandwich. And it will look great just on a plate as a snack. Top the hot stew with sour cream for a great vegetarian main dish. And as a side dish it goes well with meat or fish. Below you will find some tips on how to make vegetable stew.
General rules
First, a little about the dish itself. The idea that stew is some kind of mix between liquid puree and thick soup is fundamentally wrong. In this dish, all vegetables should retain their shape as much as possible. And at the same time, be fully prepared. Considering that vegetables require different times for cooking, you should first put hard ingredients (carrots, potatoes) into the pan, and only then more delicate ones (tomatoes, cabbage). It is better to cook stew in a thick-walled pan. Sometimes there are recipes intended for a frying pan or oven. This dish also tastes great in a slow cooker. Otherwise, the recipe for vegetable stew is extremely simple and provides an opportunity for culinary inspiration. The main thing is to choose ingredients that complement each other. Cut them into medium-sized cubes and simmer.
Mushroom stew
The best utensil for preparing this dish is an Asian wok, but a regular one will work too.
- Heat it with a small amount of vegetable oil. Fry the finely chopped onion.
- We clean four hundred grams of mushrooms (any edible) and boil them if desired. Add them to the pan with the onions. This vegetable stew recipe allows you to use not only fresh mushrooms, but also frozen and dried ones.
- When the onion turns reddish-yellow, add solid vegetables: two carrots cut into thin strips and a quarter of celery root.
- Cover the pan with a lid and simmer the dish over low heat for ten minutes.
- In the meantime, we are working on soft vegetables. Cut three seeded bell peppers (preferably red) into strips. Shred half a head of white cabbage, add a little salt, and mash it with your hands.
- Throw this into the frying pan, mix, continue to simmer under the lid.
- At the very end, salt the dish, add spices, a strained jar of canned white beans and squeeze out two cloves of garlic.
Turkish recipe
To prepare the dish we use a baking dish. A Turkish vegetable stew recipe gives you room to express your own imagination. The basic rule is to bake the ingredients first and then top them with yogurt sauce. The main components can be eggplants, sweet peppers, and zucchini. You can add two or three potatoes. If your oven has a grill function, you can pre-brown the vegetables.
- We clean zucchini, eggplants, potatoes, peppers. Cut into thin slices and pepper into strips.
- Place the vegetables in a mold lined with baking paper and pour in vegetable oil (five tablespoons). Cook at medium temperatures for about forty minutes.
- For the sauce, mix a glass of natural yogurt with two cloves of crushed garlic, a pinch of salt and chopped dill.
Vegetable stew with zucchini in the sleeve
This recipe will allow us to prepare a meat dish.
- Cut zucchini, bell peppers, onions, carrots, potatoes, tomatoes, garlic into cubes. You can add veal or lamb - but this is not necessary: the vegetarian dish also turns out very tasty.
- Salt, sprinkle with pepper, dried seasonings (cumin, hops-suneli).
- We put it in a sleeve, pour in a little white wine and put it in the refrigerator.
- After an hour, release the air from the bag and put it in the oven. Cook for an hour and a half at 170 degrees.
- We take it out, cut the bag, sprinkle the dish with fresh herbs.
This is a very tasty and satisfying dish. The main ingredient here is potatoes. You will need a kilogram of it.
- Peel the tubers, cut into cubes and fry in vegetable oil until golden brown.
- Transfer the potatoes to the duck pot (or cauldron). And put three zucchini cut into pucks into the frying pan. Fry them on both sides. Place on potatoes.
- Fry 300 grams of shredded white cabbage. We place it on the zucchini. Salt each layer of vegetables.
- Let's make the sauce. For it, first fry one chopped onion. We dilute a tablespoon of tomato paste in a glass of boiling water. Pour over the browned onion. Salt, pepper, sweeten with sugar.
- Pour this sauce over the vegetables. Simmer covered over low heat for about twenty minutes.
Georgian Adzhapsandali
You can cook this vegetable stew in a slow cooker, but also in the traditional way - in a cauldron.
- Cut two eggplants into cubes, sprinkle with salt and leave to release their bitterness.
- We chop two onions finely, but we chop two tomatoes and two bell peppers coarsely so that they do not turn into porridge during the cooking process.
- Pour vegetable oil into the multicooker bowl and add onions. We put the unit on the “Frying” mode, do not lower the lid.
- After a quarter of an hour, add the peppers and tomatoes and leave to cook for another fifteen minutes.
- Strain out the eggplants, rinse them to remove excess salt and add to the vegetables. We also add 400 grams of green beans. Stir and add a little water. Cover the multicooker and set it to “Stew” mode.
- After forty minutes, add finely chopped cilantro and basil, squeeze out three cloves of garlic. Stir, salt and season with spices. We continue to simmer for another twenty minutes.
A stew of various vegetables is rightfully considered the most popular, but at the same time simple dish. Basically, all you have to do is take any food, chop it randomly and simmer over low heat in a large saucepan.
But even here there are little secrets. After all, all vegetables differ in their original structure, so it is very important to follow the sequence of their laying, and to achieve a more interesting taste, fry them separately.
In addition, the most incredible experiments are allowed in the preparation of vegetable stew. You can stew only vegetables, or you can add meat, minced meat, mushrooms and other products to them. It all depends on what exactly is in the refrigerator today.
Vegetable stew - recipe + video
Young vegetables, prepared according to the original recipe with video, will retain all their beneficial properties and turn into a delicious dish.
- 4 medium zucchini;
- 3 young eggplants;
- 2 bell peppers;
- 6 medium tomatoes;
- 1 large onion;
- 2 garlic cloves;
- 2–3 tbsp. olive oil;
- 1 tsp salt;
- ½ tsp pepper;
- ½ tsp ground nutmeg;
- a little dry or fresh thyme.
Preparation:
- Cut the tomatoes crosswise from the sepal side, pour boiling water over them and leave for 5 minutes. Then remove the skin and chop the pulp into cubes.
- Cut the zucchini into slices, the eggplant into large cubes, the pepper into strips, and the onion into thin half rings.
- Heat olive oil in a cauldron and add all the prepared vegetables at once. Fry them with active stirring for about 5-7 minutes.
- Add salt, pepper and nutmeg, top with a sprig of thyme and peeled cloves of garlic.
- Cover with a lid, reduce heat to low and simmer for at least 40–45 minutes.
- Before serving, remove the garlic and thyme and stir the contents of the cauldron.
Vegetable stew in a slow cooker - step-by-step recipe with photos
The multicooker is simply designed for dishes that require slow and even simmering. Vegetable stew in a slow cooker turns out especially tender and tasty.
- 2 zucchini;
- a small fork of young cabbage;
- 6–7 pcs. new potatoes;
- 2 medium carrots;
- 1 large onion;
- 3 tbsp. tomato puree;
- Bay leaf;
- salt pepper;
- garlic to taste.
Preparation:
- Cut the zucchini and carrots into equal cubes.
2. Chop the peeled potatoes into large cubes.
3. Chop the onions and finely chop the cabbage.
4. Set the multicooker to steam mode for 20 minutes. Load all the vegetables inside except cabbage.
5. After the signal, add tomato, young cabbage, chopped garlic, salt and pepper to taste. If you use old cabbage, you can add it with all the ingredients at once.
6. Extend the program time by another 10–15 minutes. Don't forget to stir the contents of the bowl a couple of times.
Vegetable stew in the oven - super recipe
This super recipe will tell you in detail how to prepare the most exquisite vegetable stew in the French way. And then you can surprise your guests and household members with an incredibly light and beautiful dish called “Ratatouille”.
- 1 long eggplant;
- 2 sized zucchini;
- 4 medium tomatoes;
- 3–4 garlic cloves;
- 1 sweet pepper;
- 1 onion;
- 1–2 tbsp. vegetable oil;
- salt and pepper;
- 2 bay leaves;
- some fresh herbs.
Preparation:
- Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
- Place the mugs vertically in an oiled baking tray of a suitable size, alternating them. Drizzle with oil, toss in bay leaves and season generously with pepper.
- Cut the pepper and onion into small cubes and fry in oil.
- Remove the skin from the remaining tomato, grate the pulp and add it to the fried peppers and onions. Add a little water (about ¼ tbsp.) and simmer for about 5 minutes. Salt the tomato sauce to taste. At the end, add chopped herbs and garlic.
- Pour the prepared sauce over the baking tray with the vegetables and place it in the oven preheated to 180°C for about one hour.
Vegetable stew with zucchini - a very tasty recipe
If there are only zucchini left in the refrigerator, then following this recipe you can get an amazing stew that will go perfectly with any porridge, pasta and, of course, meat.
- 2 small zucchini;
- 2 bell peppers;
- 2 carrots;
- 1 large onion;
- 4 tomatoes;
- salt and pepper to taste;
- greenery.
Preparation:
- Wash the zucchini, cut each one lengthwise into 4 pieces, and then chop into smaller pieces.
- Quickly fry until golden in a little oil and transfer to a saucepan.
- Cut the carrots into large slices, and the onion into small cubes. Fry them in the remaining oil until soft.
- Add the tomatoes cut into slices. Season with salt and pepper. Cover with a lid and simmer for 5–7 minutes.
- At this time, remove the seed capsule from the peppers, cut them into strips and place them in a pan with the zucchini.
- Pour the tomato-vegetable sauce in there, stir, add a little more salt if necessary.
- Simmer over low gas until the liquid in the saucepan is reduced by half and the zucchini becomes soft.
- At the end, add chopped greenberries and, if desired, a little garlic.
Vegetable stew with potatoes - classic recipe
Vegetable stew with potatoes can be prepared at different times of the year using any vegetable products. But a dish made from young vegetables is especially tasty and healthy.
- 600–700 g small new potatoes;
- 1 large onion;
- 1 large carrot;
- 1 small zucchini;
- ½ small head of cabbage;
- 2–4 tomatoes;
- 1 large sweet pepper;
- 3 tbsp. tomato;
- garlic, pepper and salt to taste.
Preparation:
- Wash the young potatoes clean and peel them if desired. If the tubers are small, this is not necessary. If they are large, additionally cut them in half or into quarters.
- Heat vegetable oil in a deep frying pan and fry the potatoes. Once it turns golden, transfer to a separate container.
- Add the diced zucchini to the frying pan, and a little later add the pepper, cut into strips. Fry a little and add to the potatoes.
- In a practically dry frying pan, simmer finely shredded cabbage. Also add it to the vegetables.
- Add a little oil to the pan, throw in finely chopped onion and coarsely grated carrots.
- Fry until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes; you can get by with just tomato.)
- As soon as they soften a little, add the tomato, add a little water (about ½ cup), salt and pepper. Simmer the sauce over low heat for about 15 minutes.
- Pour the prepared sauce over the fried vegetables and stir. If necessary, add more boiled water and add salt to taste.
- Cover loosely with a lid and simmer everything together for 20–30 minutes. About 5-7 minutes before turning off, throw in the chopped garlic and herbs.
Vegetable stew with chicken
Tender chicken meat and fresh vegetables go together just perfectly. In addition, this is an excellent option for a light but satisfying dish for a family dinner.
- 1 kg of zucchini;
- 0.7 kg eggplants;
- 0.5–0.7 kg chicken fillet;
- 4 small onions;
- the same amount of tomatoes;
- 3 large potatoes;
- 2 sweet peppers;
- 2 carrots;
- 1 small garlic head;
- spices and salt to taste;
- greens optional.
Preparation:
- Cut the carrots into thin slices, and the onions into quarter rings. Fry them in oil until golden brown.
- Cut the chicken fillet into small slices and add them to the frying pan with the onions and carrots. Fry everything together over medium heat for about 10 minutes.
- Cut the eggplants and zucchini into equal cubes. Sprinkle the first ones with salt and leave for 5-7 minutes to remove the bitterness.
- At this time, throw the potatoes, cut into large strips, into the pan.
- After another 5-7 minutes, add the zucchini, and then the washed and drained eggplants. Fry everything together for about 5 minutes.
- Pour about 100–150 hot boiled water into the vegetables, cover with a lid and simmer on low for 20 minutes.
- Cut the peppers and tomatoes into circles, place on top of the stew, simmer without stirring for 3-5 minutes.
- Salt and season to taste, add herbs and pressed garlic. Stir gently and simmer for another 10–15 minutes.
Vegetable stew with meat
Meat and vegetables make a complete dish, including everything you need for a hearty lunch or dinner.
- 500 g beef or lean pork;
- 500 g potatoes;
- 1 large torch and carrot each;
- ¼ small head of cabbage;
- 1 sweet pepper;
- salt, pepper, bay leaf;
- small chili pepper.
Preparation:
- Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
- Cut the carrots into thick strips, the onions into quarter rings, and send them to the meat.
- Once the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce heat to medium.
- Last place the bell pepper, cut into strips, and shredded cabbage. Add half a glass of hot water, salt, throw in bay leaf, chopped chili pepper (without seeds) and season to taste with spices.
- Cover with a lid, after 5 minutes of simmering, stir gently and continue simmering for about 45–50 minutes.
- About 5-10 minutes before the end, remove the bay leaf, add chopped garlic and, if desired, fresh or dry herbs.
Any vegetable in a stew can be the main one. It all depends on the quantity of a particular product. To prepare a vegetable dish from eggplants, you need to take a little more of them.
- 2 large (without seeds) eggplants;
- 1 small zucchini;
- 2 carrots;
- 2 tomatoes;
- 1 onion;
- 2 bell peppers;
- 2 tbsp. vegetable oil;
- 100 ml vegetable broth (or just water);
- 1 tsp Sahara;
- 2 tsp freshly squeezed lemon juice;
- salt, pepper, garlic to taste;
- greens if desired.
Preparation:
- Cut the eggplants with the skin into large cubes, sprinkle generously with salt and leave for 10-15 minutes.
- Roughly chop the zucchini, onions, carrots and peppers. Remove the skin from the tomatoes and chop the pulp.
- Wash the eggplants, dry them a little and place them together with the onions, zucchini and carrots in a preheated frying pan with the required amount of oil.
- Fry the vegetables over high heat for about 5-7 minutes until they soften and brown a little.
- Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover with a lid and simmer for about 30–40 minutes.
- Almost before turning off, pour in lemon juice, add chopped garlic and, if desired, herbs, stir. Let the vegetable stew sit for 10-15 minutes before serving.
Vegetable stew with cabbage
To prepare vegetable stew, you can use not only traditional white cabbage. A dish made from cauliflower is even tastier and more original.
- medium head of cauliflower;
- 1 onion;
- 1 carrot;
- 1 small eggplant;
- the same zucchini;
- 2–3 medium tomatoes;
- 1 bell pepper;
- salt, pepper, herbs.
Preparation:
- Place the head of cauliflower in boiling water and cook for about 10–20 minutes. As soon as it can be easily pierced with a knife, drain the water and cool the forks. Divide it into individual inflorescences.
- Cut the carrots into large, fairly long strips, and the onion into half rings. Fry until golden brown in vegetable oil.
- Add the eggplant cubes, followed by the zucchini. As soon as the vegetables are covered with a brown crust, throw in the pepper, cut into quarter rings.
- After another 5-7 minutes, add tomatoes, cut into slices or cubes. Add salt and season with spices to taste.
- After 5 minutes of simmering, transfer the boiled cabbage to the frying pan, stir gently with a spoon, add a little water so that a liquid sauce forms at the bottom.
- Cover with a lid and simmer on low gas for about 10–20 minutes until fully cooked. Before serving, sprinkle with herbs, and pour sour cream over each serving.
How to cook vegetable stew? Recipe Variations
Vegetable stew is a fairly simple dish that can be prepared all year round, even every day. Fortunately, the abundance of summer and autumn vegetables provides ample scope for improvisation and experimentation.
Vegetable stew with cabbage and potatoes
- 0.9 kg of white cabbage;
- 0.4 kg potatoes;
- 0.3 kg carrots;
- 2 onions;
- 3 tbsp. tomato;
- salt pepper;
- 10 g dry basil;
- 3 bay leaves.
Preparation:
- Cut the onion into half rings and fry in a small amount of oil until transparent. Throw in the grated carrots and fry until golden brown. Add a little oil if necessary.
- After 3-4 minutes, place the potatoes, cut into large cubes, into the pan. Fry for another 3-5 minutes.
- Add coarsely shredded cabbage and stir.
- After 5 minutes, reduce the gas, add tomato, diluted with water to 300 ml, to the vegetables. Season to taste with spices and salt.
- Stir and simmer covered for at least 40 minutes. Before serving, remove the bay leaf and let the vegetable stew rest for another 10 minutes.
