How to stew vegetable stew. How to cook vegetable stew

The date: 20.10.2019

Vegetable stew is a versatile dish that will develop your culinary imagination. You can combine any vegetables. The main thing is to remember a few rules.

5 Secrets to Delicious Vegetable Stew

It is best to cut the vegetables into equal pieces. So they are fried and stewed more evenly, and the stew itself will look prettier.
There are several cooking technologies. All vegetables can be fried or boiled separately, and then combined and bring the stew to readiness. Or first make a fry (usually from onions, carrots and) and add the rest of the ingredients one by one. In the first case, the vegetables will keep their shape better.
If you chose the second cooking method, try to put vegetables in correct sequence. Otherwise, the stew can turn into a shapeless mass. Add harder vegetables first, such as potatoes, peppers, or pumpkin. And after a while lay out the soft ingredients: tomatoes, peas or greens.
To prevent the vegetables from burning during cooking, you can add a little water or broth to the stew. Especially if the dish does not contain juicy watery vegetables.
Due to prolonged heating, the taste and smell of spices may change. Therefore, add them in the middle of cooking or towards the end. Then the dish will turn out more fragrant.

5 vegetable stew recipes

As already mentioned, stew can be prepared from any products that are found in the kitchen. But if you are fed up with the usual combinations of vegetables, try these interesting dishes.

russianfood.com

Ingredients

300 g Brussels sprouts;
salt - to taste;
150 g;
1 carrot;
1 leek;
250 g canned corn;
100 g frozen, fresh or canned green peas;
½ red bell pepper;
1 teaspoon Italian herbs seasoning;
several sprigs of dill;
a few sprigs of parsley.

Cooking

Cut the Brussels sprouts in half, or leave them whole if they are small. Boil the cabbage in boiling salted water for 5-7 minutes and drain in a colander.

Cut the peeled pumpkin and carrot into large cubes, and the onion into rings. Heat oil in a frying pan and fry the onion. Add the pumpkin and carrots, pour in some of the corn liquid and simmer covered over moderate heat for about 10 minutes.

Add the peas and diced peppers to the vegetables and cook for another 7 minutes. Put the cabbage and corn in the pan, add salt, "Italian herbs" and chopped greens. Stir and simmer for another 5 minutes.

jamieoliver.com

Ingredients

1 head of cauliflower;
salt - to taste;
800 g potatoes;
2 cloves of garlic;
1 Green pepper Chile;
1 onion;
2 tablespoons of olive oil;
2 tablespoons of butter;
1 teaspoon turmeric;
1 teaspoon ground coriander;
1 teaspoon mustard seeds;
1 teaspoon ground ginger;
1 teaspoon curry seasoning;
350 g boiled or canned;
250 g spinach.

Cooking

Disassemble the cabbage into inflorescences and dip in boiling salted water for 5 minutes. Then fold into a colander and leave 150 ml of the liquid in which the cabbage was boiled.

Peel potatoes and cut into large pieces. Boil in boiling salted water for 10 minutes and drain in a colander.

Cut the garlic and chili into thin circles, and the onion into half rings. In a frying pan, heat two types of oil over low heat and fry the garlic, chili and onion until soft.

Add turmeric, coriander, mustard, ginger, curry and salt, stir and cook for a couple of minutes. Put the cabbage and potatoes in the pan, pour in the remaining water from the cabbage and simmer for about 10 minutes. Add chickpeas and spinach and cook until greens soften.

jamieoliver.com

Ingredients

3 zucchini;
3 red or yellow peppers;
3 tablespoons of olive oil;
2 red onions;
4 cloves of garlic;
½ bunch of basil;
a few sprigs of thyme;
6 tomatoes;
400 g of tomatoes in their own juice;
1 tablespoon balsamic vinegar;
salt - to taste;
ground black pepper - to taste;
½ lemon.

Cooking

Cut the eggplant, zucchini and peppers into large pieces. Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the vegetables, stirring occasionally, for about 5 minutes, until they are golden brown and soft. Put the vegetables in a bowl.

Cut the onion into quarters and the garlic into slices. Pour the remaining oil into the pan and add the onion, garlic, chopped basil stalks, and thyme leaves. Fry, stirring, 10-15 minutes.

Put the eggplant, zucchini and peppers back into the pan. Add coarsely chopped fresh tomatoes canned tomatoes, salt and pepper. Mix well and cook covered over low heat for 30-35 minutes.

Add whole basil leaves, finely grated lemon zest and, if necessary, salt. Stir and cook for another minute.

eatsmarter.com

Ingredients

1 onion;
1 red bell pepper;
2 celery stalks;
2 cloves of garlic;
600 g of tomatoes;
4 tablespoons of olive oil;
300 g of green beans;
several sprigs of parsley;
several sprigs of dill;
½ teaspoon dried thyme;
salt - to taste;
ground black pepper - to taste.

Cooking

Cut the onion into thin half rings, the pepper into thin strips, and the celery into large slices. Mince the garlic.

Dip the tomatoes briefly in boiling water, transfer to ice water and peel. Then cut them into quarters, remove the seeds and cut into thin strips.

Heat the oil in a skillet over medium heat and sauté the onion and garlic. Add pepper, celery and green beans and fry for 2-3 minutes. Pour in some water, cover and simmer for about 10 minutes.

Add tomatoes, chopped herbs, thyme, salt and black pepper. Stir and simmer the vegetables covered for about 15 minutes, stirring occasionally.

bbcgoodfood.com

Ingredients

10 tomatoes;
8 tablespoons of olive oil;
4 cloves of garlic;
4 carrots;
6 sprigs of thyme;
4 dried bay leaves;
300 ml;
1 kg of frozen green peas;
3 bunches of green onions;
400 g canned artichokes;
salt - to taste.

Cooking

Pour boiling water over the tomatoes for a couple of minutes, then drain the liquid and peel the vegetables from the skin. Cut them into quarters, remove the seeds and cut the tomatoes into small cubes.

Heat oil in a frying pan, add chopped garlic and diced carrots and fry for 5 minutes. Add tomatoes, thyme, parsley and wine and cook for 5 more minutes.

Add peas, chopped onion and artichokes to vegetables. Cover and simmer for 8-10 minutes. Remove the bay leaves, season the stew with salt and mix well.

Cooking vegetable stew with meat is very simple. The combination of various vegetables and meat gives an amazing taste.

Vegetable stew with pork

For this recipe, you can choose any ingredients to taste. The dish will turn out hearty and very tasty.

Grocery list:

pork meat - 0.4 kg;
one medium-sized zucchini;
one bulb;
potatoes - 4 pcs.;
one carrot;
one bell pepper;
tomato;
cabbage - 0.2 kg;
garlic - 1 clove;
greens in the face of parsley and dill;
vegetable oil of any kind - 150 ml;
salt and spices - to taste.

Cooking method:

Process potatoes in water and cut into cubes.
Wash and clean vegetables: carrots, zucchini and peppers. Cut everything into small squares.
Remove the upper green leaves from the cabbage, cut off the desired portion of the cabbage from the head and chop it.
Finely chop the washed garlic with herbs.
Cut the pork flesh into small chunks.
Take a frying pan and heat the oil. Onions and meat are subjected to heat treatment. Cook for 5 minutes, then transfer the contents of the pan to the pan.
In the remaining oil, fry the zucchini and potatoes a little, not forgetting to salt them before that.
The next to fry are carrots and bell peppers. Let's do the same operation. After 3 minutes, put cabbage on the vegetables and sweat it for 10 minutes with the addition of tomato and water.
Put all the ingredients in a saucepan, fill its contents with boiled water. It is necessary to make sure that the layer of water is 1 cm above the layer of vegetables and meat.
Pour seasonings, salt and cook for 15 minutes.
Then chop the greens, and simmer the dish for another 5-10 minutes. From time to time check how soft the vegetables and meat have become.
After cooking, leave the pan for 5 minutes, and then you can serve the main course to the table.

How to cook with beef?

Beef is not as fatty as pork, so if you are watching your weight, or just do not like high-calorie foods, then this stew option is for you.

Required Ingredients:

beef - 0.3 kg;
one bell pepper;
one medium-sized eggplant;
tomato;
two cloves of garlic;
one bulb;
soy sauce for marinade;
honey - 9 g;
vegetable oil;
any salt and spices.

Step-by-step instruction:

Let's make the meat marinade first. To do this, we cut the washed meat into cubes, we also do the same with the onion, only we chop it more finely. Sprinkle these products with pepper, pour a small amount of soy sauce and liquid honey on top.
We process vegetables, and you can not remove the skin from the eggplant. We cut them all into small pieces.
Brown the meat in the marinade in a frying pan for 3 minutes.
Pour eggplant and pepper to it. We extinguish all the contents under a closed lid.
After 5 minutes, chop the tomato with garlic, pour spices and salt.
Cooking for another 10 minutes. After that, taste the beef and vegetables, and if they are soft, you can turn off the stove.

Vegetable stew with minced meat

Here you can mix different types of meat in any proportion. In addition, there is no need to waste time removing bones from meat and cutting it. You can always buy ready minced meat.

You will need:

minced meat - 0.25 kg;
one carrot;
two eggplants;
one potato;
one bell pepper;
one bulb;
clove of garlic;
tomato sauce - 25 g;
vegetable oil;
spices salt.

How to cook vegetable stew with meat and potatoes:

Leave the processed and diced eggplants in salt water for 20 minutes. Other vegetables: chop potatoes, carrots, peppers into squares, turn garlic and onions into gruel.
In a deep frying pan, process the onion with garlic with the addition of sunflower or olive oil.
After a couple of minutes, pour the minced meat into this mass and cook for another 5 minutes.
There we pour pieces of carrots and peppers.
After 3 minutes, add eggplant, potatoes, pour water, pour spices and salt, as well as tomato sauce. Stew everything for half an hour under the lid.
The dish is ready.

From pork ribs

List of ingredients:

ribs - 0.3 kg;
one potato;
one carrot;
one small zucchini;
one bow;
two tomatoes;
black pepper and salt to taste.

Cooking method:

Pork ribs should first be washed, and then cut into pieces and put on the bottom of the pan.
Fry them together with vegetable oil for 15 minutes.
Add carrot cubes to the contents of the pan.
We also send zucchini squares there.
After 10 minutes, cut the tomatoes with onions and discard to the main ingredients.
Pour finely chopped garlic, spices and salt.
Simmer under a closed lid for 15 minutes. Check the readiness of the dish for taste.

With meat in a slow cooker

In a miracle saucepan, the first course is prepared quickly and easily. You just have to chop the vegetables and throw them into the slow cooker.

Recipe Ingredients:

beef - 1/2 kg;
eggplant - 1 pc.;
zucchini - 1/2 pc.;
tomato - 2 pcs.;
onion - 1 pc.;
Bulgarian pepper - 2 pcs.;
potatoes - 4 pcs.;
carrots - 1 pc.

How to cook vegetable stew with meat in a slow cooker:

Beef meat must be washed and the film and excess veins removed from it. Cut the meat into pieces.
We put them on the bottom of the multicooker bowl, pour oil, close the lid and turn on the “Frying” program for 30 minutes.
All vegetables must be processed, getting rid of the peel and cut into squares.
Carrots with onions should be in the form of half rings.
At the end of the multicooker, remove the foam from the walls of the thicket, and add carrots and onions to the meat. We turn on smart kitchen appliances in the same mode for another 10 minutes.
After that, lay the rest of the chopped vegetables, as well as finely chopped garlic, to the floor of the finished products.
We put salt, seasonings as desired, fill it with water and turn on the “Extinguishing” mode. Time - 1 hour.
After cooking, you can decorate the dish with lettuce, parsley or green onions.

Bake the dish in the oven

Stew in the oven can be cooked without meat, as baked vegetables will not make you feel the lack of this product.

Ingredients:

zucchini - 500 g;
eggplant - 500 g;
potatoes - 500 g;
tomatoes - 500 g;
two peppers;
one bulb;
greens;
olive oil - 70 ml.

Step-by-step instruction:

Remove all vegetables from the skin and cut into slices.
Sprinkle pieces of eggplant with salt and leave for a while. This is done to remove the bitter taste. After half an hour has passed, wash off all the salt with water, and then soak the eggplants in olive oil. Otherwise, they will be very dry after heat treatment.
Put all the circles on a baking sheet, smeared with oil, sprinkle with salt and spices.
Pour a little water and oil on the vegetables, sprinkle with chopped herbs.
Preheat the oven to 180 degrees. Cook for 50 minutes.

With chicken

Chicken meat is less fatty. In combination with vegetables from the stew, you get a delicate dietary dish.

You will need:

chicken legs - 3 pcs.;
medium zucchini;
six potatoes;
three tomatoes;
one head of onion;
one carrot;
sour cream - 0.4 kg;
half a fork of cabbage;
herbs and spices to taste.

Cooking process:

We free the meat from the legs from the bones, pour pepper and salt into pieces.
Peeled onions should be in the form of half rings, and carrots should be grated.
Cut zucchini, tomatoes and potatoes into cubes.
We cut the cabbage into strips.
Lay the vegetables on the bottom of the cooking utensils. It can be a saucepan, a high frying pan or a cauldron.
Pour boiling water over the ingredients and simmer for 30 minutes.
Add sour cream and salt to the pot.
Reduce the power of the gas stove and cook until the products are soft.

pot recipe

Food in pots always turns out to be more tender and rich in taste. However, such a recipe takes much more time, but you will not regret that you cooked the stew in a pot.

Grocery list:

pork - 0.6 kg;
six potato tubers;
three tomatoes;
one medium zucchini;
one head of garlic;
one bulb;
ground black pepper;
salt to taste;
mayonnaise sauce;
lavrushka;
vegetable oil.

How to cook:

Send small cubes of meat to cook in a pan with oil.
Onion rings will also go there.
Season the ingredients with salt and pepper.
Put the half-cooked pork on the bottom of the pot.
Place potato slices on top.
The next layer will be zucchini squares.
Next - finely chopped garlic, then half rings of tomatoes, mayonnaise on top. The final chord will be spices, salt and Bay leaf in every pot.
Do not forget to pour water before sending them to the oven, heated to 200 degrees Celsius. Cook for about an hour.

Tava - traditional Armenian stew

For this unusual dish you will need:

beef - 300 g;
two eggplants;
ten potato tubers;
two tomatoes;
tomato paste - 50 g;
one bulb;
salt and pepper to taste.

Cooking method:

First, let's take a look at the eggplant. They must be cleaned, and the pieces should be dipped in salt, after half an hour, rinse with water.
We make rings from the bulb.
Tomatoes and potatoes are peeled and cut into circles.
Fry the pieces of beef in oil in a deep frying pan.
Then lay out in layers: potatoes, tomatoes, onion rings, eggplant. Between the layers should be salt and spices.
Dilute the tomato paste with water and pour into the stew.
We put everything on medium heat and simmer until the ingredients become soft.

Required products:

meat of any kind - 0.4 kg;
one carrot;
one bulb;
three tomatoes;
four potatoes;
half a fork of white cabbage.

Cooking method:

Put the meat pieces in a frying pan or in a saucepan with thick walls, pour oil into it and turn on the gas.
Process onions and carrots traditional way and add to the cooked meat.
Shred the cabbage, cut the potatoes into cubes. Put everything into the pan.
Pour some water into a bowl and start simmering.
10 minutes before the end of readiness, you can add tomatoes, salt, pour pepper and other spices of your preference.

With meat, zucchini and eggplant

This version of the stew can be used as a gravy for a side dish: pasta, mashed potatoes or pasta.

You will need:

beef or pork - 1 kg;
butter - a small piece;
vegetable marrow;
two eggplants;
five tomatoes;
Bulgarian sweet pepper;
two carrots;
one bulb;
hot pepper;
any spices to your taste and salt.

Cooking method:

Cut eggplant into large strips. If they have a taste of bitterness, you can get rid of it in the above way.
Pass the quarters of tomatoes through a coarse grater.
Simmer the pieces of meat in a frying pan under a layer of water until it all evaporates.
Then add oil and fry until golden brown.
Do not forget to put onion rings and spices to the meat.
Add carrot sticks and continue to fry the contents of the pan.
Put layers on top: zucchini, eggplant, peppers, tomatoes, garlic.
Add water if necessary, put butter above.
Bring the whole mass to a boil over medium heat. Then, at the smallest level of fire, cook for an hour and a half.

In summer, we have at our disposal a huge sea of different, undoubtedly delicious fruits and vegetables! This fact alone is worth loving summer!

I can't get past the multi-colored 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 in fresh, absorbing vitamins and amazing taste from them.

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

Many vegetables can also be eaten raw, which we do with pleasure, collecting green cucumbers in pimples, red-cheeked tomatoes, green bell peppers, young green pea, cabbage, greens.

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

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

Necessary ingredients for cooking vegetable stew:

2-3 medium zucchini
2-3 eggplant
2 carrots
3 large tomatoes
Green onion, parsley, dill
2-3 onions
5-6 large new potatoes
small cauliflower.
Seasoning, salt, pepper to taste

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

Recipe for vegetable stew.

Preparing vegetables.

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

Step 1-2. We clean the zucchini, eggplant, removing the skin from them. We cut them into pieces or half rings (as you wish). I do not pre-soak eggplant in water, because I like their slightly bitter taste. But you can, after cutting the eggplants, hold them for 5-10 minutes in cold, heavily salted water.

Step 3 We clean the carrots, rub on a medium grater, or cut into half rings or straws.

Step 4 We remove the skin from the tomato, having previously doused them with boiling water (or dipped them in boiling water for 1-2 minutes) and immediately cooled them in running water. cold water. We cut into cubes.

Step 5-6. Cut green and onion.

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

Step 8 Divide the cauliflower into florets.

The procedure for preparing vegetable stew.

Everything is simple!

At the bottom of a large saucepan we lay in layers: potatoes, zucchini, eggplant, cauliflower, pour grated carrots, onion on top and finish with tomatoes.
Now the entire “puff” structure is poured with boiling water so that the layers with potatoes, zucchini and eggplant are approximately covered with water. If there are a lot of vegetables and they are located in a slide above the pan, do not worry. Pour in as much water as will fit, then top up if needed. 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: the first and second, like mine), spices, salt. Cover the saucepan with a lid. Cook over low heat until done, about 5-10 minutes.
A couple of minutes before cooking, add green onions and a little butter or sunflower oil for taste. Greens - dill, parsley, cilantro, mint (of your choice) add directly to the plate.

This is the dish I made! It's a pity that the taste and aroma cannot be conveyed! But take my word for it: it was delicious!

A stew made from a variety of vegetables is rightfully considered the most popular, but at the same time a simple dish. In fact, it is enough to take any products, randomly cut them 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, therefore it is very important to follow the sequence of their bookmarks, and to achieve a more interesting taste, fry separately.

In addition, the most incredible experiments are allowed in the preparation of vegetable stew. You can only stew 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 - cooking recipe + video

Young vegetables cooked according to original recipe with video, save all their beneficial features and turn into a gourmet 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.

Cooking:

Cut the tomatoes crosswise from the side of the sepals, pour boiling water and leave for 5 minutes. Then remove the skin and chop the flesh into cubes.
Cut zucchini into circles, eggplant into large cubes, pepper into strips, onion into thin half rings.
Heat the olive oil in a cauldron and put 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 garlic cloves.
Cover, reduce heat to minimum and simmer for at least 40-45 minutes.
Before serving, remove the garlic and thyme, mix the contents of the cauldron.

Vegetable stew in a slow cooker - step by step recipe with photo

The slow cooker is just made for dishes that require slow and even languishing. Vegetable stew in a slow cooker is especially tender and tasty.

2 zucchini;
a small fork of young cabbage;
6–7 pcs. young potatoes;
2 medium carrots;
1 large onion;
3 tbsp tomato puree;
Bay leaf;
salt pepper;
garlic to taste.

Cooking:

Cut 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 for 20 minutes in steam mode. Load all the vegetables inside except cabbage.

5. After the signal, add the tomato, young cabbage, chopped garlic, salt and pepper to taste. If you use old cabbage, then it can be laid immediately with all the ingredients.

6. Extend the program time by another 10-15 minutes. Remember to stir the contents of the bowl a couple of times.

Vegetable stew in the oven - a super recipe

Super-recipe will tell you in detail how to cook the most delicious French-style vegetable stew. And then you will be able to surprise guests and households with an incredibly light and beautiful dish called Ratatouille.

1 long eggplant;
2 proportionate zucchini;
4 medium tomatoes;
3-4 garlic cloves;
1 Bell pepper;
1 onion;
1–2 tbsp vegetable oil;
salt and pepper;
2 bay leaves;
some fresh greens.

Cooking:

Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
Set the mugs upright in an oiled baking sheet of a suitable size, alternating between them. Drizzle with oil, toss in bay leaves and pepper generously.
Cut the pepper and onion into small cubes and fry in oil.
Remove the skin from the remaining tomato, chop the pulp on a grater and add it to the roasted peppers and onions. Add some water (about ¼ cup) and simmer for about 5 minutes. Salt the tomato sauce to taste. At the end, add chopped herbs and garlic.
Pour the prepared sauce on a baking sheet with vegetables and send it to the oven, heated to 180 ° C for about one hour.

Vegetable stew with zucchini - a delicious recipe

If only zucchini is left in the refrigerator, then following this recipe you can get an amazing stew that is perfect for 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;
greens.

Cooking:

Wash the zucchini, cut each lengthwise into 4 parts, and then chop into smaller pieces.
Fry quickly until golden brown in a small amount of oil and transfer to a saucepan.
Cut the carrot into large slices, and the onion into small cubes. Fry them in the remaining oil until soft.
Add sliced tomatoes. Salt and pepper. Cover with a lid and simmer for 5-7 minutes.
At this time, remove the seed box from the peppers, cut them into strips and send them to the pan with zucchini.
Pour the tomato-vegetable sauce there, mix, if necessary, add a little more salt.
Simmer on low gas until the liquid in the saucepan boils down exactly by half, and the zucchini become soft.
At the end, add chopped greenfinch, if desired - a little garlic.

Vegetable stew with potatoes - a classic recipe

Vegetable stew with potatoes can be prepared at different times of the year using any vegetable products. But especially tasty and healthy is a dish of young vegetables.

600-700 g of small young potatoes;
1 large onion;
1 large carrot;
1 small zucchini;
½ small cabbage head;
2-4 tomatoes;
1 large sweet pepper;
3 tbsp tomato;
garlic, pepper and salt to taste.

Cooking:

Wash the young potatoes cleanly and, if desired, peel them. If the tubers are small, this is not necessary. If large, additionally cut them in half or into quarters.
Heat vegetable oil in a deep frying pan and fry the potatoes. As soon as it turns golden, transfer to a separate container.
Send the diced zucchini to the pan, a little later - the pepper, cut into strips. Fry a little and add to the potatoes.
In an almost dry frying pan, let the finely chopped cabbage. Also add it to the vegetables.
Pour a little oil into the pan, throw in finely chopped onions and coarsely grated carrots.
Saute until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes, it is quite possible to get by with just a tomato.)
As soon as they soften a little, put the tomato, add a little water (about ½ cup), salt and pepper. Simmer the sauce over low heat for about 15 minutes.
Pour the fried vegetables with the prepared sauce, mix. If necessary, add more boiled water, add salt to taste.
Cover loosely with a lid and simmer everything together for 20-30 minutes. About 5-7 minutes before turning off, toss in the chopped garlic and herbs.

Vegetable stew with chicken

Tender chicken and fresh vegetables go together just fine. In addition, it is an excellent option for easy, but hearty meal for family dinner.

1 kg of zucchini;
0.7 kg of eggplant;
0.5–0.7 kg chicken fillet;
4 small onions;
the same number of tomatoes;
3 large potatoes;
2 sweet peppers;
2 carrots;
1 small garlic head;
spices and salt to taste;
greens as desired.

Cooking:

Cut the carrots into thin slices, and the onions into quarter rings. Fry them in oil until golden brown.
cut into chicken fillet in small slices and send them to the pan with onions and carrots. Cook everything together over medium heat for about 10 minutes.
Cut eggplant and zucchini into equal cubes. Sprinkle the first with salt and leave for 5-7 minutes to eliminate bitterness.
At this time, throw potatoes into the pan, cut into large strips.
After another 5-7 minutes, add the zucchini, and then the washed and squeezed eggplant. Fry everything together for about 5 minutes.
Pour about 100–150 hot boiled water to the vegetables, cover with a lid and simmer on minimum gas for 20 minutes.
Cut the peppers and tomatoes into circles, put on top of the stew, simmer without stirring for 3-5 minutes.
Salt and season to taste, add greens and garlic passed through a press. Stir gently and sweat for another 10-15 minutes.

Vegetable stew with meat

From meat and vegetables, you get a complete dish that includes everything you need for a hearty lunch or dinner.

500 g beef or lean pork;
500 g potatoes;
1 large splinter and carrot;
¼ small head of cabbage;
1 sweet pepper;
salt, pepper, lavrushka;
small chili pepper.

Cooking:

Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
Cut the carrots into thick strips, onions - a quarter into rings, send them to the meat.
As soon as the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce the heat to medium.
Lay out the bell pepper, cut into strips, and shredded cabbage last. Pour half a glass hot water, salt, toss in the bay leaf, chopped chili pepper (without seeds) and season to taste with spices.
Cover with a lid, after 5 minutes of simmering, gently stir and continue to simmer for about 45-50 minutes.
About 5–10 minutes before the end, remove the parsley, 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 cook an eggplant vegetable dish, you need to take a little more of them.

2 large (without seeds) eggplant;
1 small zucchini;
2 carrots;
2 tomatoes;
1 onion;
2 Bulgarian peppers;
2 tbsp vegetable oil;
100 ml vegetable broth (you can just water);
1 tsp Sahara;
2 tsp freshly squeezed lemon juice;
salt, pepper, garlic to taste;
greenery if desired.

Cooking:

Cut the eggplant with the skin into large cubes, sprinkle generously with salt and leave for 10-15 minutes.
Roughly chop the zucchini, onion, carrot and pepper. Remove the skin from the tomatoes and chop the pulp.
Rinse the eggplants, dry them a little and, together with onions, zucchini and carrots, put them in a preheated pan with the right portion of oil.
Fry the vegetables over high heat for about 5-7 minutes, until they are slightly softened and browned.
Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover and simmer for about 30-40 minutes.
Pour in almost before turning off lemon juice, add chopped garlic and, if desired, herbs, mix. Let the vegetable stew sit for 10-15 minutes before serving.

Vegetable stew with cabbage

For the preparation of vegetable stew, you can use not only traditional white cabbage. Even tastier and more original is a dish made from cauliflower.

medium head of cauliflower;
1 onion;
1 carrot;
1 eggplant small;
the same zucchini;
2-3 medium tomatoes;
1 bell pepper;
salt, pepper, herbs.

Cooking:

Dip the head of cauliflower in boiling water and cook for about 10-20 minutes. As soon as it is easily pierced with a knife, drain the water and cool the fork. Divide it into separate inflorescences.
Cut the carrots into large, fairly long strips, onions into half rings. Fry until golden brown in vegetable oil.
Add eggplant cubes, followed by zucchini. As soon as the vegetables are covered with a brown crust, toss in the quartered peppers.
After another 5-7 minutes, add the tomatoes, cut into slices or cubes. Salt and season with spices to taste.
After 5 minutes of stewing, put the boiled cabbage into the pan, mix gently with a spoon, add a little water to form a liquid sauce below.
Cover with a lid and simmer on low gas for about 10-20 minutes until fully cooked. Before serving, crush with herbs, and pour sour cream over each serving.

How to cook vegetable stew? Recipe Variations

Vegetable stew is a fairly simple dish, which you can cook all year round, even every day. Fortunately, the abundance of summer and autumn vegetables gives wide scope for improvisation and experimentation.

Vegetable stew with cabbage and potatoes

0.9 kg of white cabbage;
0.4 kg of potatoes;
0.3 kg of carrots;
2 onions;
3 tbsp tomato;
salt pepper;
10 g dry basil;
3 bay leaves.

Cooking:

Cut the onion into half rings and fry in a small portion of oil until transparent. Throw grated carrots, fry until golden brown. Add some oil if necessary.
After 3-4 minutes, put the potatoes into the pan, cut into large sticks. Roast for 3-5 more minutes.
Add coarsely chopped cabbage, mix.
After 5 minutes, reduce the gas, add a tomato diluted with water to 300 ml to the vegetables. Season with spices and salt to taste.
Stir and simmer covered for at least 40 minutes. Before serving, remove the parsley and let the vegetable stew “rest” for another 10 minutes.

Ragout with cabbage and zucchini

2 zucchini;
1 fork of young cabbage;
2 onions;
1 medium carrot;
salt, spices, vegetable oil.

Cooking:

Fry onion rings and grated carrots in a pan.
Add zucchini cubes and fry for 10 minutes over medium heat.
Cut the cabbage into checkered pieces and lay out to the already fried vegetables. Stir, if necessary, add a little water.
Simmer for about 25-30 minutes. Salt to taste and season with suitable spices.
After another 5-10 minutes, remove from the stove.

Ragout with zucchini and eggplant

1 eggplant;
2 zucchini;
3 medium carrots;
1 large onion;
2 sweet peppers;
0.5 l of tomato juice;
salt, sugar, pepper.

Cooking:

First of all, chop the eggplants coarsely, sprinkle them with salt and give time for the bitterness to go away. After 15–20 minutes, rinse the blue ones with water, wring out.
Pour a little vegetable oil into the bottom of a thick-walled dish. Throw in a randomly chopped onion, followed by a grated carrot.
After the vegetables are lightly fried, add the pepper, cut into strips.
After 3-5 minutes - zucchini, which are cut into cubes according to the size of the eggplant. Simmer over low heat for 5-7 minutes.
Now add the blue ones, and after 10 minutes of slow stewing - tomato juice. In summer and autumn it is better to use fresh, twisted tomatoes.
Add salt, a little sugar and your favorite spices to taste. Do not forget to stir, and after another 10-15 minutes, the stew can be served.

Vegetable stew is one of the most useful and easy-to-cook dishes. In summer it is prepared from seasonal vegetables, in winter - with cabbage, potatoes, frozen vegetable mixture. Vegetable stew is always present on the menu of vegetarians, many people make it in fasting. However, if desired, it can be made with meat, and then it will become more satisfying. So experienced housewives know well how to cook vegetable stew from different kind vegetables, and stock several recipes for this versatile dish. 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 cooking vegetable stew is quite simple: cut vegetables, put them in a saucepan and simmer. In fact, this process is more complicated and has several subtleties. If you do not know them, the finished dish will have an unsightly appearance, although it will remain tasty.

All vegetables have their own structure, and therefore, to bring them to readiness, you need different time. For this reason, it is not recommended to put all the vegetables in a pot or cauldron at once. Indeed, in this case, some of them will be digested, while others, on the contrary, will remain half-baked. Compliance with the order of laying products is one of the main rules for preparing a delicious vegetable stew.
If the products are fried before stewing, they will be tastier, but the calorie content of the finished dish will increase from this. If you decide to fry foods, then it is best to fry each of them separately and only then combine.
A beautiful vegetable stew is obtained if the pieces of vegetables in them have approximately the same shape and are approximately equal in size. At the same time, it is recommended to cut the vegetables into small pieces, although you should not do very small pieces either.
Eggplants are often included in the vegetable stew. These vegetables contain harmful substance, giving them bitterness, so they need preliminary preparation. It consists in soaking eggplants in salt water. To do this, 10 g of salt is dissolved in a liter of water. You can simply cut the eggplant in half, salt it, and after a while rinse it - the effect will be the same: the salt will draw out the solanine and the eggplant will become tasty and safe.
If you are making a stew with meat, then cook it first, as it takes much more time to bring the meat to the desired condition than to stew vegetables.
To give the vegetable stew an additional taste and seductive aroma, you can use spices, spices, fresh herbs, 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 vegetable stew recipes. You can make it not only in a saucepan, but also in the oven, 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 (you can use 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, black ground pepper - to taste.

Cooking method:

Wash the cabbage, remove the top sluggish leaves. Chop.
Peel the onion from the husk and cut into small pieces.
Peel the carrots and cut into cubes no larger than 1 cm.
Peel the turnip, cut it into the same pieces as the carrots.
Peel the potatoes and also chop with a knife.
Boil water in a small saucepan, throw beans and cabbage into it, cook them for 10 minutes. Remove the vegetables from the pot with a slotted spoon or drain them in a colander. Do not pour out the broth - if you do not have vegetable broth, then you can use it in the next steps 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, constantly whisking it with a whisk so that there are no lumps.
Add the tomato paste, stir and let the sauce simmer for about 5 minutes, stirring constantly. Turn off the heat, remove the pan from the stove and pour the sauce into a bowl or other clean container.
Wash the pan, dry it, put butter on it. Put on fire and melt the butter. Add chopped onion and fry over medium heat until golden brown.
Add the potatoes to the onion and fry for 2-3 minutes.
Put turnips and onions in a saucepan, pour in a little sauce. Simmer 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 saucepan covered for 10 minutes. It is better if the pan is thick-bottomed. Even more suitable for cooking stew cauldron.

Arrange the finished stew on plates and serve as a main course or side dish. Ragout 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 above recipe.

Classic summer vegetable stew

eggplant - 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 eggplant and cut into small cubes. Dip them for 20 minutes in cool salted water, then rinse in running water and pat dry with paper towels.
Peel the zucchini, cut lengthwise, remove the seeds with a spoon. If you have young zucchini of small size, you just need to wash them and pat them dry with a kitchen towel.
Cut the zucchini into cubes about the same size as the eggplant.
Wash the bell pepper, cut the stalk, remove the seeds. Cut into small squares.
Peel the potatoes and cut them into pieces of the same shape and size as the other vegetables.
Free the onion from the husk and cut into small pieces.
Peel and chop the carrots on a coarse grater.
Finely chop the garlic with a knife.
Cut the tomatoes into cubes. It would be even better if you pour boiling water over them beforehand and clean them, although this is not necessary.
Finely chop the greens with a knife.
In a thick-bottomed saucepan or in a cauldron, heat vegetable oil, put onions and carrots in it. Fry them until the onion turns golden.
Add bell pepper, fry onions and carrots with it for 3-4 minutes.
Add zucchini and eggplant. Fry them for 5 minutes.
Add the potatoes to the vegetables and fry them with it 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. Water can be added only if the liquid released from the vegetables is not enough and they begin to burn.
Pour greens into the stew, mix. Turn off the heat and let the stew steep for 10 minutes.

Such a stew is good to cook in the summer, when fresh zucchini, eggplant and tomatoes are very inexpensive or, even better, grow in the beds in your backyard.

French vegetable stew (ratatouille)

zucchini - 0.4 kg;
eggplant - 0.4 kg;
tomatoes - 0.4 kg;
olive oil - 20 ml;
Provence herbs, salt, pepper - to taste.

Cooking method:

Wash the vegetables and cut into slices no more than half a centimeter thick.
Dip eggplant for 20 minutes in salted water, then rinse and dry.
Lubricate olive oil heat resistant form. It will be better if you choose a round shape.
Arrange the vegetables in a spiral shape. They need to be alternated in a strict order and laid out with an overlap so that they all fit.
Drizzle vegetables with remaining oil, sprinkle with salt, pepper, dried or fresh herbs.
Send the form to the oven and turn it on. Bake vegetables at 200 degrees for 45 minutes.

You can serve ratatouille to the table in the form or spread out on plates. If desired, 10 minutes before cooking, the dish can be sprinkled with grated cheese, then it will turn out even tastier.

Bulgarian vegetable stew with minced meat

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 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, one - 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 pepper and fry the minced meat with it for another 5 minutes.
Enter potatoes and tomatoes. Salt and pepper to taste, cover with water.
Simmer vegetables with minced meat over low heat for about 30 minutes.
Pour 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.

Spanish vegetable stew

zucchini - 0.5 kg;
sweet pepper - 0.5 kg;
tomatoes - 1 kg;
onions - 100 g;
vegetable oil - as needed;
sugar - 5 g;
salt, pepper, herbs - to taste.

Cooking method:

Pour boiling water over tomatoes, peel. 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, cut into slices.
Wash the pepper. After removing the stem and seeds, cut each vegetable in half lengthwise. Cut into half rings.
Onion, peeled from the husk, also cut into halves of the rings.
In one pan, fry the onion and pepper in oil, in the other, fry the zucchini.
Put the fried vegetables in one pan, pour in the tomato sauce and simmer for 30 minutes.

Sprinkle the stew with chopped herbs before serving. Try to get more sauce on everyone's plate - it is 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.