Cooking vegetable stew with cabbage and potatoes - pamper yourself with a delicious vitamin dish. Vegetable stew with cabbage and potatoes - step by step recipe with photo

Hi all! Vika Leping is with you, and today I will tell you how to cook vegetable stew with potatoes! I have kept the recipe for a long time, but still did not reach my hands to show it to you. And in vain, because potato stew turns out to be extremely tasty, homemade and satisfying. Preparing, as usual, is easy and short.

Somehow a very long time ago I already talked about how to cook, meat-eaters, you are welcome. Today's vegetable stew is no less tasty and nutritious. I haven’t eaten meat for a long time, so I replace it in each recipe with soy or adapt the recipe to my taste preferences, as I did this time.

My grandmother cooked almost the same stew, in Ukraine it is also called vegetable stew with potatoes. But grandma used to add tomato paste to it, but mommy doesn't. Memories from childhood led me to cook this yummy, I'm not sure that it is identical to my mother's version, but I will post this delicious dish in the "recipes from my mother" section.

So, how to cook vegetable stew, step by step recipe with photo.

Ingredients

• - 300 gr
• - 200 gr
• - onion - 2 pcs
• - 2 cloves
• - vegetable or purified water - 500 ml
• - parsley, dill - 0.5 bunch
• - or Ghee butter;
• - rosemary, Italian or Provencal herbs, dried ginger or other favorite

Cooking method

Cooking vegetable stew with potatoes is an extremely simple matter. The main dish is prepared from improvised ingredients that are always at hand. We clean and wash all vegetables and herbs. Cut the onion into quarters, then into large pieces, garlic into rounds.

Since vegetable stew is with potatoes, we also cut it into large cubes, and carrots into large circles.

We put on medium-high heat a deep frying pan, pan or cauldron. Delicious vegetable stew with potatoes will turn out in any container. Pour a little vegetable oil or, which does not become carcinogenic when heated, and you can cook it yourself by clicking on the link. Put the onion, garlic and carrots in the heated oil, fry, stirring, for about 5 minutes.

Bring to a boil, cover with a lid, reduce heat and simmer for 15 minutes. Finely chop the parsley and dill, add almost all the greens to the vegetable stew, the recipe of which is almost finished, mix and leave for another 5 minutes.

Turn off the fire, put the main dish on the plates along with the gravy, sprinkle with the remaining herbs and serve. Now you know how to cook vegetable and potato stew!

The vegetable stew recipe is now complete, so I'll quickly recap.

Short recipe: vegetable stew with potatoes

1. We clean and wash vegetables and herbs.
2. Prepare vegetable broth or replace it with purified water.
3. We cut the onion into quarters, then in half lengthwise to make large cubes, potatoes - large cubes, carrots - large circles, garlic - also circles.
4. We put a deep frying pan or other container on medium-high heat, pour vegetable oil or put , Put the onion, carrot and garlic in the pan, fry, stirring, for 5 minutes.
5. Add potatoes, stir and fry for another 5 minutes.
6. Add salt, pepper, spices, bay leaf, pour vegetable broth or water, mix, cover and bring to a boil.
7. Reduce heat to low and simmer for 15 minutes.
8. Finely chop the greens and put in a pan, leaving a little for decoration, mix and simmer for another 5 minutes until the vegetables are soft.
9. Turn off the fire, arrange on plates with the broth, sprinkle with herbs and serve.
10. Hooray! You know how to cook vegetable stew!

The recipe for vegetable stew with potatoes has come to an end, as you can see, it is really very easy to prepare, so go for it! Also, how is the weather there? We have the middle of August, and outside the window is some kind of autumn, only 15 degrees. I am in Kyiv for the first time in the summer, but they say that the cold snap will not last long. Although, to be honest, I'm already happy with such a coolness. The main thing is not to be cloudy tomorrow, otherwise Sergey and I gathered to look at shooting stars 🙂

Last week I pleased you with a dish. And very soon I will tell you many other delicious recipes! So stay tuned so you don't miss out , it's free! In addition, when you subscribe, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real, as is the recipe for vegetable stew with potatoes.

Vika Leping was with you! Cook with joy, tell your friends how to make vegetable stew with potatoes, like, leave comments, rate, tell what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

Vegetable stew is always a win-win option. In fact, vegetable stew is such a broad concept in cooking that you are unlikely to find exactly the same recipes for this dish. In one pot, you can combine different vegetables, root vegetables, legumes and mushrooms, inventing a new delicious recipe each time.

The main rule of the stew is that all the components of the dish must keep their shape, be tasty and combined. And what kind of vegetables will perform this simple task is not important. In summer, stew can be made from zucchini, blue ones, sweet peppers, new potatoes, green peas, carrots, onions and greens. In the fall, combine potatoes with white cabbage, cauliflower, broccoli, carrots, beets, turnips, Jerusalem artichokes, celery, pumpkin, spinach, and tomatoes, and even wild mushrooms. In winter, you can use frozen vegetables, such as cauliflower, bell peppers, green peas, broccoli, potatoes, and tomato paste is ideal instead of tomatoes. In the spring, a very tasty stew is obtained with seasonal vegetables and young herbs, for example, with nettles, celery stalks, sorrel, wild garlic, dandelion, and so on.

To cook potato stew with cabbage, we need:

• 3-4 pcs. medium sized potatoes
• 200 gr. or a quarter of a small white cabbage
• 300 gr. or 6-7 pieces of fresh tomatoes or tomato paste to taste
• 50 gr. or 1 medium carrot
• 250 gr. zucchini or any vegetable of your choice
• 1 large onion
• 2-3 garlic cloves (optional)
• vegetable oil
• salt, pepper, spices as desired

How to cook delicious vegetable stew:

Chop cabbage into long strips or cubes. Cut potatoes into cubes.

Grate carrots or cut into small pieces. Onion cut into cubes or rings.

Finely chop the garlic.

Cut zucchini into cubes.

Cut the tomatoes into large cubes (you can first remove the skin by dousing the tomatoes with boiling water).

Try to cut all the vegetables so that the cooking time is the same.

Put potatoes on the bottom of the pan, cabbage with carrots on top. Pour drinking water so that the water slightly covers the potatoes. And simmer on low heat for 4-5 minutes.

Then add zucchini, tomatoes, salt, pour in water, if necessary, and simmer for another 3-4 minutes. While the stew is cooking, fry the onion in vegetable oil until golden brown.

Mix stewed vegetables with fried onions, add water as needed and simmer until vegetables are fully cooked.

Turn off the stove, add garlic, cover the stew with a lid and let it brew for 5-7 minutes so that the vegetables are saturated with the aroma of garlic.

Vegetable stew with cabbage and potatoes is ready. Bon appetit!

Vegetable stew with potatoes and cabbage will diversify the usual menu. This dish is perfect for lunch or dinner. Stew will successfully replace the usual side dishes - pasta, mashed potatoes or cereals. All lovers of vegetables will like this dish, and meat lovers will appreciate it in tandem with cutlets, baked chicken legs or chops. It is not difficult to prepare stew, you only need to cut and stew vegetables, and the process will not take much time. But still, there are a few tricks that will make the dish tastier. For example, you need to remember that all vegetables have different cooking times, so you should always follow the order of laying the products. So carrots and potatoes are added first, and zucchini, eggplant and cabbage are added later. Using a variety of herbs and spices, you will give the finished dish extra juiciness and a magical aroma.

The stew is great for the summer season and pleases with its diverse cooking options. After all, it is enough to take other vegetables and change the type of cutting and the new dish is ready!

In winter, you can use frozen zucchini, bell peppers, and replace eggplants with fresh pumpkin. The dish is suitable for fasting.

Ragout can also be cooked with meat. It can be chicken, turkey, pork or beef. The meat should be fried first, along with onions and carrots.

Not only every housewife has her own recipe for vegetable stew, but also in every cuisine of the world. Therefore, do not be afraid to experiment, learn and try something new.

Taste Info Second vegetable dishes

Ingredients

• Cabbage - 300 g;
• Potatoes - 300 g;
• Carrots - 150 grams;
• Onion - 150 g;
• Sweet bell pepper - 1 pc.;
• Zucchini - 300 g;
• Eggplant - 300 g;
• Dill and parsley - 1 bunch;
• Water or broth - 300 ml;
• Salt and pepper - to taste.

How to cook vegetable stew with cabbage and potatoes without meat

First you need to remember the first and simplest secret of making a delicious stew - cutting products should be the same. Those. all vegetables can be cut into cubes, sticks, straws and even slices, as long as they are the same size.

So, peel the onions, carrots and potatoes. From sweet pepper, remove the core and stalk. Rinse all the vegetables and cut as you like - it can be cubes, sticks or large straws.

It is advisable to peel the eggplants, so they will be more tender. If the zucchini is young, then it is not necessary to remove the skin from them. Rinse the eggplants, cut them lengthwise into 4 pieces, and then cut into pieces. Do the same with zucchini.

Cut the cabbage into cubes - it's easy. Take half a head of cabbage, put it cut on the board. Slice the cabbage lengthwise and then crosswise.

Now you need to choose a comfortable dish. If you have a large frying pan, use it, if not, then a saucepan will do. Pour vegetable oil into the selected dishes and place on the stove. When it's hot enough, add the onions, carrots, and peppers to the pan. Fry over medium heat for 5-7 minutes.

Add the potatoes to the vegetables and fry everything together for about 10 more minutes, stirring occasionally so that the vegetables do not burn. Then take the saucepan off the heat.

Add zucchini, eggplant and cabbage. These vegetables do not require roasting.

Don't stir the stew just yet. Now you need to add liquid to the pan, it can be ordinary water, but to make the dish more nutritious and tasty, it is better to replace it with broth or tomato juice.

If you are freezing the broth for future use, you can add it, it is very convenient.

Return the pot to the heat, cover and simmer over medium heat for about 15 minutes. Then season the stew with salt and pepper, adding other spices as desired. Mix the contents of the pot well, cover again and simmer for another 20-30 minutes. Shortly before cooking, add chopped greens.

Vegetable stew with cabbage and potatoes can be served hot or cold. Bon appetit!

I don’t know about you, but we have vegetable stew with potatoes - this is a dish for all times and occasions. And especially the seasons. And even more so, the mood. It's cold and rainy today, and I don't feel like cooking anything at all. But we have to. And if necessary, then we will cook something hot, bright and appetizing to shake ourselves up, get out of hibernation, warm ourselves from the inside. For this purpose, vegetable stew with potatoes is just right.

I love vegetable stew for countless options. With any vegetables, it can be cooked in such a way that you can’t drag it by the ears until the plate is empty. And you don't even need meat. In the summer, we don’t remember meat at all - there are so many vegetables that we cook something new and tasty every day. And in autumn and winter, in the cold, I already want something rich, that's when I cook vegetable stew with meat, chicken. This recipe for vegetable stew with potatoes is lean, so you can include it in your piggy bank of lean dishes. Soon a long post and it will definitely come in handy. At a cost, the recipe is quite affordable in any season, it takes a little time to cook, it turns out tasty, varied and satisfying. Everyone will be happy! I will give you useful advice - in winter, cook vegetable stew with potatoes using - save money and cook delicious and healthy food.

Vegetable stew with potatoes - recipe with photo

• Potato - 1 kg;
• carrots - 2 pcs;
• fresh tomatoes - 4-5 pcs (or frozen slices);
• sweet pepper - 2 pcs;
• zucchini - 1 small;
• garlic - 3 cloves;
• onions - 3 pcs;
• hot peppers - 3-4 rings;
• parsley - 1 bunch;
• ground paprika - 1 tsp;
• hot red pepper - 1 tsp;
• oregano - 0.5 tsp;
• vegetable oil - 4 tbsp. l;
• salt - to taste;
• vegetable broth (I pour in water) - 2 cups.

Vegetable stew recipe with potatoes - step by step cooking

We clean the onion and carrot, cut the core from the pepper, shake out the seeds. We cut pepper into cubes or strips, carrots into circles or segments, onion into half rings.

We clean the potatoes, cut into pieces not quite small. Or large slices like you cut for a roast.

We heat up the oil. It will take a lot of it, about four tablespoons - we make the stew lean, so you need to add vegetable oil for taste. First, pour the onion into the hot oil, it should give off its aroma to the oil. Then we alternately throw carrots - fry a little, followed by pieces of pepper and also fry a little.

Put the potatoes in the pan with the vegetables. Now the oil will come in handy - the potatoes will absorb it when fried, the stew will be tasty and not empty. While the potatoes are fried, add all the spices you see fit. I do not put much, I take paprika so that the color of the gravy is brighter, a little hot pepper and oregano or other herb for flavor.

Fry the potatoes in oil for a few minutes until the top is oily. Add tomatoes and zucchini (we put frozen vegetables without defrosting). Fry everything together for 2-3 minutes.

Pour broth (vegetable or mushroom) into the pan with vegetables, I cook lean vegetable stew with potatoes on the water. Salt to taste - this must be done now, the vegetables should gain flavor during cooking. Cover with a lid and turn the heat down to a low boil. Cooking vegetable stew with potatoes for 30 minutes. It can be less, but we like the potatoes to become completely soft, boiled, saturated with the taste and juices of other vegetables. Therefore, I cook for half an hour, you can turn it off earlier.

My vegetable stew with potatoes looks like a very thick soup, it has a lot of vegetables and gravy. I finely chop the garlic and add it to the plates along with finely chopped onions. If I put greens, then I cut them finely and pour them into the stew after I turn off the fire. But we like it better with onions and garlic - more fragrant and invigorating. Enjoy!

2 recipes

This simple, tasty and practical dish has a lot of names. We have this vegetable stew, in France it is called ratatouille, in Spanish cuisine - pisto, and in Italian - caponata, etc. But, despite the different names and slight variations in the recipe, they are united by one thing - this is a dish of stewed vegetables, which can be prepared with or without the addition of sauce.

The main secret of a delicious stew is the separate roasting of all vegetables. But there is not always time for this, and in this case, vegetables take much more oil, which in many cases is simply not acceptable. Of course, you can cut and stew all the vegetables at the same time, but the taste is much poorer. I offer my recipe for vegetable stew, practical, tasty and without excess fat.

Ingredients:

(4-6 servings)

• 1 kg. potatoes
• 1 large onion
• 2 carrots
• 1 salad pepper
• 1 zucchini
• 2 ripe tomatoes
• ground black pepper
• vegetable oil
• greenery

• So, finely chopped onion stew over low heat in a small amount of vegetable oil. Onions can be cut into rings, or you can cut them into squares, it's a matter of taste and preference.

• When the onion becomes soft and transparent, add finely chopped or grated carrots to it. For vegetable stew with potatoes, I prefer the second option. Stew carrots until half cooked.

• Then add chopped lettuce pepper, which is also fried a little along with vegetables. Canned peppers can be used in place of fresh lettuce peppers.

• We clean and cut potatoes.

• Then you can proceed in two ways. Potatoes can be fried until half cooked separately, then vegetable stew is obtained with whole potatoes, and not with boiled ones.

• But I like it more when the potatoes are boiled and the yushka is thick. In this case, we stew the potatoes together with vegetables without preliminary frying.
• To make the potatoes bloom better, we use a “special” incision. To do this, we take the potato in one hand, with the other, using a sharp knife, we make a deep incision, but not completely, and then we break off a piece. In this case, a characteristic “clack” is obtained. It is in the places of "breaks" that the potato "blooms", giving the vegetable stew a special tenderness. You can see how to make a special incision.
• We combine stewed vegetables and potatoes (fried or with a special incision).
• Throw in the diced zucchini. It is clear that the younger the zucchini and the more tender the peel, the better. In the case of a dense peel, cut it off without regret. Lightly fry.
• Last add the grated tomatoes. You can replace them with tomato sauce, tomato paste is not desirable. Add some water to lightly cover the potatoes. Salt.
• Stew all vegetables under the lid for 20-25 minutes. Stir the stew from time to time. A couple of minutes before the end, put finely chopped greens, spices, you can also add a couple of cloves of chopped garlic.
• We turn off the fire. Be sure to give at least half an hour so that our stew with potatoes is a little infused.

Vegetable stew with potatoes and cabbage

I offer another recipe for vegetable stew with potatoes. This stew is ready in just 30 minutes! Whoever has a lack of time will appreciate this dish - fast, tasty and beautiful!