How to cook vegetable stew from zucchini. Cooking vegetable stew

Valuable sources of vitamins should be included in your daily diet. Vegetable stew based on zucchini will help diversify the usual menu, make it as useful as possible. The dish is considered dietary, perfectly absorbed by the body. Zucchini with vegetables is suitable for lovers of healthy, low-fat and light food.

How to cook zucchini stew

french appetizer made from any vegetables with the addition of meat, fish and spices. For us, this dish necessarily includes zucchini. Ragout can be made to any taste and preference. diet option implies a combination of steamed vegetables, and hearty and fatter - adding minced pork or lamb. Zucchini pairs well with different vegetables- such as, for example, potatoes, pumpkin, broccoli, mushrooms, beans, eggplant. The advantage of zucchini vegetable stew is that it is quick to prepare and that it can be served hot or cold.

Before making zucchini stew, you should prepare all the ingredients. Rinse each vegetable under running water. Zucchini must be peeled, and chicken or other meat must be rid of veins and chaff. In order for the tomatoes to be better cleaned of the skin, they should first be poured over with boiling water. Each component of the future dinner must be cut into appropriate pieces. If the stew is with meat or chicken, then you first need to fry them, and then everything else on the list. Many women cook a dish with cabbage, potatoes.

Zucchini ragout in a slow cooker

Kitchen appliances greatly facilitates the life of a modern woman, allows you to cook different dishes with a minimum investment of time. The recipe for cooking vegetable stew is ideal for a slow cooker. dietary summer dish it is quick and easy to prepare, and you can take any vegetables you like as ingredients, plus add rice. So, you will need:

• medium-sized zucchini - 1 pc.;
• tomatoes - 2 pcs.;
• Bulgarian pepper - 2 pcs.;
• carrots - 2 pcs.;
• potatoes - 2-3 pcs.;
• cabbage - 0.5 kg;
• onion - 2 pcs.;
• refined oil - 60 g;
• tomato paste - 2 tablespoons;
• salt pepper, Bay leaf.

The components of the stew can always be replaced or changed in proportions, but the principle of preparation in each case remains identical. To make stew in a slow cooker, you need to follow certain sequence:

1. Turn on the multicooker to the “Frying” mode, add vegetable oil inside, throw in the peeled, diced onion. Sauté the first vegetable until golden brown.
2. Pour the carrots peeled and cut into half rings to the onion, fry, and then turn off the set mode.
3. In the same mode, but separately, bring the cabbage to half-cooked.
4. Cooked peppers, zucchini, cut potatoes into squares, add to onions, carrots and cabbage, sprinkled with spices. Then you should close the multicooker with a lid and keep it on the “Extinguishing” mode for half an hour.
5. If you want to add chicken, fry it first, then add it to the rest of the ingredients.
6. Peel the tomatoes, mix with tomato paste, mark in a container, simmer, but not more than seven minutes.
7. Stewed lunch or dinner will be tastier if served with sour cream.

Vegetable stew from zucchini in a pan

Ordinary affordable vegetables that grow in the garden of a domestic summer resident can turn into an exquisite healthy dish which will decorate festive table. Thanks to simple components traditional stew can surprise even a gourmet. Vegetable stew with zucchini in a pan, you and all family members will definitely like it. For the dish you need:

• medium-sized zucchini - 4 pcs.;
• eggplant - 3 pcs.;
• tomatoes - 6 pcs.;
• chicken - 1 piece;
• Bulgarian pepper (small size) - 2 pcs.;
• carrots - 2 pcs.;
• onion (yellow) - 1 pc.;
• garlic - 2 teeth;
• olive oil - 60 g;
• salt, pepper, bay leaf, nutmeg, sprig of thyme.

The recipe for vegetable stew with zucchini requires a deep frying pan or cauldron so that all the vegetables fit. Remember that during frying, the size of the pieces of ingredients will decrease, so do not be afraid that the container will initially be filled to the top. Work order:

1. Pour boiling water over the tomatoes (no need to boil them), remove the skin, and cut the flesh into cubes. Peel zucchini, eggplant, peppers, onions from seeds and peel. Cut the main ingredient into circles, the second into cubes, the third into straws, and the fourth into half rings.
2. Heat the frying pan, pour in the oil, pour out all the prepared vegetables. Fry the ingredients big fire with constant stirring, but not more than 7 minutes.
3. Separately, fry the chicken, then mix with vegetables.
4. You can add a mixture of spices, peeled garlic. Cover the pan with a lid, simmer small fire minutes 45.
5. Before serving, remove the garlic, thyme branch from the dish.

Zucchini ragout in the oven

If you don’t know how to make French-style zucchini stew, then use the recipe below. The vegetables that will be cooked in the oven are guaranteed to surprise guests and your family. Dietary, tasty and snack will become a favorite for everyone present at the table. interesting dish called "Ratatouille" has long been loved by the French, so you should definitely try it. You will need these ingredients:

• zucchini (preferably young) - 2 pcs.;
• eggplant - 1 pc.;
• tomatoes - 4 pcs.;
• garlic - 3-4 teeth;
• green or yellow bell pepper- 1 PC.;
• yellow onion - 1 pc.;
• sunflower oil- 20-40 g;
• fresh herbs;
• salt, pepper, bay leaf.

Step by step vegetable stew with zucchini is done like this:

1. Peel and cut into rings of the same size - half a centimeter - tomatoes, zucchini and eggplant.
2. Lubricate the baking dish with oil, lay out the colored rings vertically one by one.
3. Pepper, sprinkle with oil on top.
4. Prepare the sauce in a frying pan with bell pepper, onion and tomato. Before turning off, add garlic cloves, finely chopped greens or sprigs.
5. Pour the sauce over the vegetables inside the baking dish, put in the oven, which will be preheated to 180 degrees Celsius for an hour.

Good luck everyone and sunny day! Which one of you loves vegetables? I think that most will answer this question in the affirmative, and indeed we all eat them every day. They are especially popular in the form of side dishes, for example, mashed potatoes. What do you usually cook? Today I offer your attention awesome dishes from vegetables in the form assorted vegetables, nothing more than a vegetable stew.

Interesting! IN different countries it is called in different ways, only one thing unites them all and important rule, vegetables are stewed in own juice or in a specially prepared sauce, sour cream. Spanish stew it is nothing more than a pisto, 🙂, in France it was given such a name - ratatouille, in Italy it is called caponata, in Georgia - in general, the amusing name ajapsandali with hot pepper Chile.

Do you know why this dish is so popular in our Russian families and not only. The thing is that in order to cook it, you don’t need to invent and do something like that, but just take a kitchen knife to crumble all the ingredients and put it on the fire to stew. A very simple, and everyone's favorite option for preparing a side dish for the second, which has unusual chips and secrets. 🙂

feed like this healthy treat you can the whole family, even children and a child after a year.

Many people cook vegetable stew because they take it to diet meals use it for weight loss.

This option is one of the simplest, best and at the same time the most delicious and proven. There is some little zest in it that makes this dish delicious in taste. And this substance, oddly enough, sour cream, without it it turns out not so fragrant.

Another secret of delicious stewed vegetables, this is what you cook in, it is best to take a cauldron or a slow cooker for this purpose. So the vegetables are better fed and will give you their taste of warmth and summer. You can use, in principle, an ordinary pot or pan, take what you have at hand, experiment.

We will need:

• Potatoes - 6 pcs.
• White cabbage - 1 head
• Onion - 1 pc.
• Carrot - 1 pc.
• Zucchini - 1 pc.
• Sweet pepper - 1 pc.
• Frozen green peas - 250 g
• Tomato paste - 3 tbsp.
• Sour cream of any fat content - 3 tbsp.
• Salt, pepper, garlic - to taste

Cooking method:

1. The very first step is cutting vegetables. You can choose your favorite kitchen knife for this, and quickly chop them into cubes or strips. You decide, I usually chop potatoes into cubes, carrots into thin bars, onions into rings. Adding to the cauldron vegetable oil and water, fry all these ingredients for about 10-15 minutes.

2. Next, add peas, you can take it frozen, you can canned. If you do not like legumes, then you can not add to this dish at all. Cut the zucchini finely, as shown in the photo, chop the cabbage thinly, cut the bell pepper into bars. Pour some water again so that nothing burns and simmer under a closed lid for another 10 minutes, stirring occasionally. If you like vegetable stew liquid, then pour more water. But in my opinion, this is already a vegetable soup. 🙂

Important! Instead of peas, you can use any vegetable mix e.g. Mexican)

3. Perhaps after the time the vegetables will not be ready yet, then simmer until they become soft. After that, add tomato paste, sour cream, finely chopped garlic, salt and pepper to taste.

4. Stir. Literally 2-3 minutes and turn off the stove. Miracle yummy is ready! Garnish with herbs such as parsley or dill. The dish should stand for some time and soak, then it will be even tastier and more aromatic.

Important! The dish is cooked over low heat.

Vegetable stew of eggplant, zucchini, peppers, tomatoes and carrots

Of course, such a miracle winter season difficult to cook, but in the summer, zucchini and eggplant are always in our diet. Therefore, try to cook according to this option and please your household. So, how to cook correctly and step by step?

We will need:

Cooking method:

1. It is best that eggplants and zucchini are young. Because in not young fruits, it will take a long time to remove the peel. Cut into cubes as shown.

Important! Has this happened to you, vegetable stew is bitter, how can I fix it? It's all about the eggplants, before you boil or fry them, salt and leave to soak for 20-30 minutes, the salt should kill all this bitterness. In general, I even like bitterness very much.

Oh, don't forget to wash them after the time is up. running water.

2. Now bell pepper, it is best to take yellow or red, they give bright colors in ready dish. Remove the seeds by carefully removing the core and wash. kitchen knife cut into small squares.

3. Try to take ripe tomatoes, but not too soft, otherwise it will be difficult to cut them. The knife must be well sharpened. Cut into pieces, it is best to make them small.

Important! So that there are no tomato skins in the finished stew, as they become rough and will be difficult to eat. It's best to remove them. How to peel tomatoes quickly and easily? Place the tomatoes in a bowl and cover with boiling water for 10 minutes. Remove and immediately plunge into ice water. Voila, try it, the skin itself just peels off the pulp of tomatoes.

4. Cut the onion into half rings, place it in a pan with vegetable oil, fry until almost cooked, stirring. Add finely chopped garlic, stir. Now the next action is bell pepper, add it there too.

Important! To achieve a unique taste, add a couple more tablespoons of tomato paste to this dish. Well, it turns out very tasty with it.

6. Add a little water to the pan and simmer all the ingredients until tender. Don't forget to stir. Salt and pepper. Bon appetit!

Serve as a second dish for a side dish, for example, with these meatballs.

Vegetable stew of zucchini and tomatoes

This is probably the most simple and popular view when it's summer outside the window and so you want something stewed and tasty. How to cook so that everything is just "fingers eaten" 🙂 A budget option, so to speak, economy, because the ingredients here are at a minimum. It can be attributed to lean diet types.

How do you serve the stew, cold or hot? I like it mostly hot, eat cold if there is warm potato casserole with meat. Because then, the vegetable stew will act as a salad for me. And you?

We will need:

• Zucchini - 1 pc.
• Tomatoes - 3-4 pcs.
• Onion - 1-2 pcs.
• Garlic - 2 cloves
• Parsley - 2 tbsp.
• Basil - 1 tbsp
• Vegetable oil- 2-3 tablespoons
• Salt - to taste
• Black pepper - to taste

Cooking method:

1. Cut young zucchini into cubes. Of course, first, you will need to remove the core and seeds inside the fruit. If the skin is thick, remove it too. special knife or vegetable peeler.

2. Remove the skin from the tomato, to do this, pour boiling water over them in a bowl, then change the hot water to cold. Everything can be easily removed from the temperature difference.

3. We will fry the stew in a pan. To do this, first send chopped zucchini into it, and chopped onion rings or cubes. Add vegetable oil, mix well and simmer until the zucchini is soft. After you bring in the tomatoes, they will need to be cut into medium sizes, approximately as shown in this photo.

4. Stew the vegetables until tender over low heat with the lid closed. At the end, add garlic and herbs passed through the press. It could be parsley or basil. In general, I love dill the most. What do you usually put in?

5. Salt and pepper to your taste. Ah, what color beauty. And vusnotischschschschcha! Just drooling! Happy 😆)

The technology of cooking vegetable stew with potatoes and zucchini

Such a dish can be prepared in fasting, vegetarians simply adore it and gobble it up on both cheeks. My favorite boys also eat without stopping. So I suggest you give it a try!

We will need:

• Zucchini - 0.5 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Sunflower oil - 2 tbsp. l.
• Pepper mix - to taste
• Salt - to taste
• Bay leaf - 1 pc.
• Dried herbs - 2 tsp

Cooking method:

1. Wash all vegetables well under running water. Then cut them arbitrarily the way you want. Or, tomatoes, zucchini, onions and potatoes into cubes, carrots into sticks, or rub into coarse grater. In a cauldron, saucepan or in a deep frying pan, start simmering in stages, the first is onion with vegetable oil until golden color, the second - add grated carrots to the onion, and fry for 2-3 minutes, then the third step - zucchini and potatoes, pour a little water and simmer for 15-20 minutes. At the end, put the tomatoes, pepper and salt, mix.

2. Cook for another 3-4 minutes, sprinkle with a mixture of peppers or suneli hops, add a bay leaf if desired, cover with a lid and let stand.

3. Divide the stew stew in a saucepan into plates and call everyone to the table. Hearty, nutritious and looks so magical that it is impossible to take your eyes off.

Vegetable stew with potatoes and cabbage, video

Well, now let's look at how to cook the most primitive and normal version with cabbage. I suggest you watch it in this YouTube video:

Vegetable ragout with meat, potatoes and cabbage

This year I cooked this dish with meat for the first time, as always it had to be done separately in the form of something else, for example meat cuts. You can take any meat for this option, even beef, even pork, you can even elk.

We will need:

• pork or beef - 600 g
• potatoes -3-4 pcs.
• onion - 2 pcs.
• zucchini - 1 sh.
• tomatoes - 2-3 pcs.
• salt and pepper to taste

For a change, you can make your own adjustments, for example, put cauliflower.

Cooking method:

1. So, let's figure out what to put for what, I think that everyone understands that meat should be cooked on fire the most. So start cooking this dish with it. Cut it into pieces or pass through a meat grinder, fry with onion in a deep frying pan, almost until done, add the onion not immediately, but at the end, when the meat is almost ready. After chopped finely zucchini. Fry 10-15 minutes

Important! Fry in vegetable refined vegetable oil.

2. Chop all other ingredients into cubes, this applies to potatoes and tomatoes. Stir and fry until tender, moisture should appear from the tomato, so look if the tomatoes are not juicy, then add a little water to the pan. Simmer until fully prepared until all vegetables are soft and fragrant. Salt, pepper, you can add your favorite seasonings.

Important! Stew under a closed lid so that the vegetables give off their flavors better.

3. Put in portions on plates. Garnish with leaves of any fresh herb. Serve with sour cream and in a good mood. Delicious discoveries!

Vegetable ragout with chicken and potatoes

Perhaps this option will be a godsend for you, if you make it without potatoes, it will be very low in calories.

We will need:

• chicken fillet - 500 g
• potatoes -5-6 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• canned peas - 1 can
• tomatoes - 2 pcs.
• vegetable oil
• salt and pepper to taste
• greenery

Cooking method:

1. Cut fresh new potatoes into small pieces. Cut the carrots into bars with a special knife. Boil the potatoes in a saucepan, the water can be slightly salted.

Important! Once the potatoes are ready, drain all the water. What needs to be done so that vegetable stew does not turn into porridge? Just in time to see that the potatoes are cooked and immediately drain the water. The readiness of potatoes can be determined by stabbing them with a knife during cooking. If the knife easily pierces the potatoes, then everything is ready.

2. Chop the onion with a knife into half rings. chicken meat or chicken fillet cut into cubes. Salt and pepper.

3. Fry the pieces chicken meat in a pan with vegetable oil. Be guided that in about 20-30 minutes the meat will be ready. Add chopped tomatoes to it.

5. When serving, open the jar canned peas. Put on a plate and stir. Vegetable stew, its preparation will give you unusual taste summer, as well as a good hearty dinner. Bon appetit! To make it look even more appetizing, sprinkle with herbs. And it feels like you can cook no worse than a chef in a restaurant, doesn't it.

Vegetable stew with mushrooms, zucchini and potatoes

We will need:

• eggplant - 1 pc.
• Bulgarian pepper - 1 pc.
• potatoes - 2-3 pcs. optional
• onion - 1 pc.
• garlic - 2 cloves
• vegetable oil - 2-3 tbsp
• pepper and salt to taste

Cooking method:

1. Cut the eggplant into cubes. The skin does not need to be removed. If you do not like bitterness, then fill them with water and add salt, let them stand for 15 minutes, then pour out the water. The bitterness must go.

2. Peeled potatoes, bell peppers, onions, also cut into cubes. Put all chopped ingredients in a cauldron or pan, and fry with vegetable oil.

Important! Don't forget to stir the vegetables so nothing burns.

2. After you see that the eggplants have become soft and the potatoes are almost ready, add the mushrooms. You can use any mushrooms, if you fry, stew from pickled mushrooms, then, in principle, you will have to stew much less in time, about another 5 minutes. If the mushrooms are fresh, then simmer for 15-20 minutes so that they are well fried.

Important! Potatoes in this dish can not be added, made without potatoes. It will turn out very tasty too!

3. Salt and pepper, if desired, with freshly ground black or red pepper. At the end of the stew, add finely chopped garlic. Stir and let the dish brew.

4. This mushroom gourmet is truly a divine miracle, it looks just fantastically beautiful. Garnish with parsley or basil.

Vegetable stew with zucchini and potatoes in a slow cooker

Well, how to cook the fruits of summer without a miracle helper, of course, you can’t do without it. This version uses unusual spices, you can use your favorites. In a slow cooker, you can cook, stew according to any option presented in this article. So choose at your discretion and create the most delicious masterpieces.

most popular and easy option stewed vegetables for which,

We will need:

• potatoes - 4-5 pcs.
• zucchini - 1 pc.
• onion - 1 pc.
• white cabbage - 200 g
• carrots - 1 pc.
• bay leaf - 1 pc.
• paprika - 0.5 tsp
• seasoning for vegetables - 1 tsp
• curry - 0.5 tsp
• dried and fresh garlic - 1 clove
• vegetable oil
• water - 0.5 tbsp.

Cooking method:

1. Chop the zucchini and cabbage, like in the picture.

2. Cut the potatoes and onions into cubes too.

3. Put chopped potatoes and onions into the multicooker bowl, add vegetable oil. Turn on the "Frying" mode without a lid and fry for 10-15 minutes. Then add zucchini and cabbage to them. Grate the carrots on a coarse grater and put there too. Salt, pepper, sprinkle fragrant seasonings. Stir the dish and simmer for 20 minutes.

The next step, select the "Extinguishing" mode, pour water into the products, mix, close the lid and wait 15 minutes.

Then open the multi-miracle and throw a leaf of lavrushka. Let all the ingredients still stand and simmer.

Important! If you put laurel at the very beginning of cooking, it will give bitterness in the dish. Put it always and everywhere at the end.

4. When serving, garnish with dill, sprinkle with grated garlic for better flavor of the dish.

Vegetable stew in pots in the oven

As you know, in pots it always turns out richer and more fragrant. So why not cook vegetable stew in them. Do you cook in this dish?

Interesting! It turns out that if you cook this dish without zucchini and without potatoes, then you will get Armenian dish called Ailazan. It is also prepared without meat, but with great love and care for loved ones, such a vegetable creation.

We will need:

• Eggplant - 2 pcs.
• Zucchini - 1 pc.
• Carrot - 1 pc.
• Bulgarian pepper - 2 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Onion - 1 pc.
• Vegetable broth - 0.5 tbsp. or water
• Olive oil - 2 tbsp
• Greens - to taste
• Salt and pepper - to taste

Cooking method:

1. Onion, zucchini and eggplant cut into cubes, or as small as possible.

2. The second stage - cut the tomatoes thinly into semicircles, carrots and red peppers into strips.

Important! Remove the skin from the tomato so that it does not interfere with eating.

3. Diced potatoes, pour vegetable or olive oil and put potatoes, eggplant, zucchini, onions, salt and pepper there. Roast for about 15 minutes. Next, they need to be placed from the pan into pots. Now fry the tomatoes and bell peppers separately in another pan with oil (salt, pepper), for a short 5 minutes, and then send them to the pots.

4. Now fill the pots with water or any broth, you can vegetable or meat. Stew vegetables baked in the oven for 15 minutes at a temperature of 200 degrees.

Cunning! The broth can be frozen separately, in such lumps, and then, if possible, add it to any dishes.

Decorate the finished dish with herbs. It tasted like kindergarten or such a sensation that I ate such a stew in my school years. Bon appetit, friends!

Friends, have you tried this dish with frozen vegetables? Write your comments about this. I only made preparations of stew for the winter in jars under the lids.

Zucchini stew can become a kind of “magic wand” when you need to quickly and tasty feed the whole family. At the same time, it can be served both hot and slightly cooled. And this dish is far from being one-component - to make it more appetizing, they add various vegetables, fresh herbs, mushrooms, meat, legumes, etc.

Zucchini stew is prepared very quickly and simply

To make vegetable stew with zucchini very tasty, all the ingredients that make up its composition must be properly prepared. If you take young zucchini, then you don’t need to peel them - wash the product well enough and cut into small cubes. But it is desirable to release overripe vegetables from the peel and seeds.

Advice! Replace zucchini with zucchini if ​​possible. This product has a much softer skin, and the pulp is incredibly juicy! In addition, this ingredient will make the dish brighter and more colorful!

Tomatoes are often added to zucchini stew for juiciness. They must first boil for a minute and then remove the skin. If the recipe contains meat, then all veins and films must be removed from it. At the same time, it is recommended to start preparing the stew by roasting this particular product. The fish is cleaned of scales, milled and all the bones are taken out. In the future, the prepared ingredients are cut into small identical pieces and sent to cook.

The secret to the perfect squash stew

• The ingredients involved in the dish must be present in equal proportions.
• To get squash stew Korean notes add some sesame seeds to it.
• You can change the recipe somewhat at your own discretion, replacing one ingredient with another. But only here it should be remembered that the replacement of products should occur without compromising taste.
• The stew can be cooked on the stove in a large skillet, but to make it more tasty, it is baked in clay pots. You can also use a slow cooker - it will save you time and will not allow the dish to burn.

Now let's move on to the recipes.

Zucchini stew with rice

By next recipe you can cook a very tasty vegetable stew with zucchini. And to increase its nutritional value, we will add rice. The result is a dish that somewhat resembles vegetable pilaf.

On a note! To make the dish more fragrant, in addition to the main ingredients, you can safely add bell pepper, garlic, green pea, corn, etc.!

For the stew, take:

• 0.75 kg of zucchini;
• 4 tablespoons of rice;
• carrot root;
• bulb;
• 6 tables. spoons of corn oil;
• 3 g salt;
• a pinch of pepper;
• 3-4 sprigs of parsley and dill.

Cut the zucchini into strips, peel the carrots and cut into thin circles. We free the onion from the husk and chop it into half rings. We fry each product separately, then combine them in one container.

We wash the rice in several waters and let the excess liquid drain. Pour it into a saucepan, pour boiling water, add salt and pepper. We leave for half an hour.

Transfer the rice and vegetables to a large skillet and simmer until tender. Three or four minutes before removing the dish from the stove, season it with fresh finely chopped herbs and add salt if necessary.

with eggplant

Vegetable stew with eggplant and zucchini is incredibly juicy. Plus, thanks to a special set of ingredients, this dish is very bright and also healthy.

For the stew, take:

• a couple of eggplants;
• a couple of zucchini;
• 4 tomatoes;
• bulb;
• carrot root;
• red bell pepper;
• 5 g sugar;
• 1 g pepper;
• 2-3 g of salt.

My eggplant, cut into slices about half a centimeter thick, pour water, add a little salt, leave for about half an hour. Peel the onion, finely chop and fry for five minutes until golden brown. Peel the carrots and cut into strips or thin slices. We spread the carrots to the onion and fry everything over low heat with constant stirring. We take out the eggplant, dry them paper towel and also send to the pan. Simmer under a closed lid.

Wash the zucchini, cut into circles, then cut each into two parts. After the carrots become soft, add the zucchini to the pan. We cook vegetables for about ten minutes. Remove the skin from the scalded tomatoes and cut randomly. Remove the seeds from the bell pepper and also chop. Add the prepared ingredients to the stew. Salt the dish to taste, add sugar and a pinch of pepper. Simmer for five minutes, remove from heat and let cool slightly.

Advice! In 4 courgette and eggplant stews, you can add green beans or green peas - so the dish will become more colorful!

with cabbage

Zucchini and cabbage stew is a dish filled with vitamins. Try to cook such a stew, and both adults and children will definitely like it.

For the dish, take:

• large zucchini;
• half a kilo of cabbage;
• half a kilo of tomatoes;
• carrot root;
• bulb;
• 3 tablespoons corn oil;
• 3 cloves of garlic;
• 2-3 g of salt;
• a couple of sprigs of dill.

Finely chop the cabbage and put it in the pan. Simmer for about a quarter of an hour with constant stirring. My zucchini, cut into cubes and send to the cabbage.

We heat up the second frying pan and pass the finely chopped onion on it. Cut the carrots into strips and put them on the onion. Saute vegetables until golden brown.

We remove the skin from the tomatoes, interrupt in a blender and pour the puree into the cabbage with zucchini. Add sautéed onions and carrots. We mix everything. Five minutes before readiness, we pass the garlic cloves through the press and also put them in the pan. Salt and pepper, add finely chopped greens.

With pumpkin and potatoes

Bright, slightly sweet, and therefore even more tasty and fragrant vegetable stew of zucchini and potatoes has very high nutritional characteristics. And all because we add a little pumpkin pulp to it.

On a note! In this recipe fresh tomatoes can be replaced with ketchup, tomato paste or just tomato sauce!

For the dish we will prepare:

• 0.4 kg of zucchini;
• 0.4 kg of pumpkin;
• 0.8 kg of potatoes;
• carrot root;
• 0.35 kg of tomatoes;
• 6-7 tables. spoons of vegetable oil;
• clove of garlic;
• 2-3 g of salt;
• 1-2 g pepper.

We clean the root of the carrot and cut into strips. Chop the onion into a small cube. We pass the prepared vegetables in vegetable oil for 5-7 minutes. Peel potatoes, zucchini and pumpkin and cut into equal cubes. First, we send the potatoes to the pan, after ten minutes the pumpkin, after another five minutes the zucchini. Cover with a lid and simmer until all ingredients are softened.

Lay the peeled and chopped tomatoes. We mix everything. Top up a little boiled water, seasoning crushed garlic and pepper. Season the dish to taste.

With meat

The meat goes well with stewed vegetables, and today we will add it to vegetable marrow stew.

To prepare this hearty meal take:

• 0.4 kg of meat;
• a couple of potatoes;
• medium zucchini;
• carrot root;
• a couple of onions;
• a couple of tomatoes;
• 150 g cons. beans;
• 30-40 ml sol. oils;
• a couple of cloves of garlic;
• 3-4 g of salt;
• 1 g pepper;
• a few basil leaves

Thoroughly clean the meat and cut it into a medium cube. Place in a skillet and fry over medium heat until golden brown. We cook for about ten minutes.

While the meat is fried, we are engaged in vegetables. Zucchini, potatoes and carrots are peeled and cut into cubes. We spread everything to the meat and simmer under the lid. We free the onion from the husk, cut it into half rings and after about five minutes we send it to the rest of the ingredients. Lastly, lay out the chopped garlic and canned beans.

Simmer everything for 40 minutes, stirring occasionally with a wooden spatula. At the end of cooking, season the stew with pepper and salt. We cover the pan with a lid, turn off the gas supply and leave the dish for a quarter of an hour.

Ragout with zucchini in a slow cooker

Zucchini stew cooked in a slow cooker comes out very juicy. In the meantime, the dish will be prepared, you can go about your business, as you stir it in this case no need.

For the stew, take:

• 0.6 kg of zucchini;
• 0.3 kg of tomatoes;
• a couple of bell peppers;
• a couple of heads of the Crimean onion;
• carrot root;
• 50-60 ml sol. oils;
• 1 g pepper;
• 3-4 g of salt.

We clean the carrots and cut into strips. Grind the bell peppers in the same way. Remove the husk from the onion and chop into thin half rings. We turn on the multicooker, select the "Frying" mode and set the timer for 10 minutes. We fry the vegetables, putting them in the device in the following sequence: first the onion, then the carrots, and lastly the bell pepper.

Scald the tomatoes with boiling water, remove the skin and cut into medium cubes. We spread it in a multicooker with the rest of the vegetables and continue to cook with constant stirring. We clean the zucchini, cut in small pieces and send it to the bowl. We fry for about three more minutes, after which we turn off the device and select the “Extinguishing” program. We cook the stew for half an hour. Five minutes before readiness, season the dish with salt, pepper, if desired, add spices.

After the beep, open the lid, add finely chopped garlic, fresh herbs and mix. We select the "Heating" mode and leave the stew under a closed lid for ten minutes.

This is how tasty, nutritious and varied the seemingly ordinary zucchini stew can be. Do not forget that in the proposed recipes you can add ingredients to your taste and season it. fragrant spices. Bon appetit!

“I put him out of what was”

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

In addition, you can experiment by slicing products in different ways. From this, the dish will also have a different look and taste. In general, every time you cook a stew, you can get a dish with new flavors and new flavors. appearance. The beauty of stew is that it always turns out tasty and satisfying.

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

• Vegetable stew with zucchini and potatoes
• Vegetable stew with eggplant and zucchini
• Recipe for vegetable stew with potatoes and cabbage in a saucepan
• Vegetable stew with meat

In the description of each recipe added step by step photos cooking for your convenience.

The basic principle of cooking stews: products are sent to the pan, and then to the pan in turn, depending on their hardness. Meat is best cooked in advance. Salt, pepper, season better in the middle of cooking, when all the ingredients of this dish are already brought together. Add garlic at the very end, five minutes before the vegetable mixture is ready.

This is a very simple, delicious and quick recipe.

Ingredients:

- Peeled sauce zucchini - 2-3 pcs. Choose young fruits that do not have large seeds inside.

- Garlic 2-3 cloves

- Potato 1.5 kilograms

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

Step by step cooking stew.

We wash everything.

Pour the diced carrots into the heated pan

and lightly fry under the lid until a light blush. Make sure that it does not burn, but just browned.

Then cut the onion into small cubes.

and add to carrots and lightly fry.

Remove seeds from pepper and cut into pieces

add to the pan to the carrots and onions.

Remove the skin from the zucchini, clean the inside of the seeds, if any. Small seeds can be left. Cut the zucchini into cubes the size you like best. It should be noted that too small pieces of zucchini can boil quickly!

Put the zucchini in the pan to the mixture of carrots, onions and peppers. Salt lightly and cover with a lid. Don't forget to stir!

While the zucchini is cooking in a pan - it will take about 15 minutes, do not waste time - cut the potatoes into large cubes or large straws. Then pour it into a saucepan, fill with water for two-thirds of the volume of potatoes, put on fire and salt

After 15 minutes, after the zucchini has changed in color, add the tomatoes, diced, about the size of a zucchini.

Pour into a bowl and serve.

Bon appetit!

Vegetable stew with eggplant and zucchini

- Peeled sauce zucchini - 2-3 pcs.

- Eggplant - 2-3 pcs. medium size.

- Carrots - 1-2 pcs. It is better to take sweet.

- Onions - 1-2 pcs. depending on size

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

- Bulgarian pepper (not bitter) 1-2 pcs.

- Garlic 2-3 cloves

- Potato 1.5 kilograms

- Oil for frying. I use olive.

Step by step cooking.

We wash everything.

Pour oil into a deep frying pan and heat up.

Peeled pepper cut into pieces, add to the pan to the carrots and onions.

Remove the skin from the zucchini, cut into cubes in the size you like best. It should be noted that pieces that are too small can boil quickly!

Eggplant cut into cubes of the same size as zucchini.

Put the zucchini and eggplant in the pan to the mixture of carrots, onions and peppers. Salt lightly and cover with a lid. Don't forget to stir!

While the mixture of vegetables is cooking in a pan - it will take about 15 minutes, do not waste time - cut the potatoes into large cubes or large straws.

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

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

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

Add the mixture from the pan to the pot with boiled potatoes, mix and cook over low heat for about 25 minutes.

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

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

Bon appetit!

Recipe for vegetable stew with potatoes and cabbage in a saucepan

- White cabbage - 600 grams.

- Zucchini (if the season has not passed) will not interfere either - 1-2 pcs. small pitted.

- Sweet carrots - 1-2 pcs.

- Onion - 1-2 pcs. depending on size

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

- Bulgarian pepper (not bitter) 1 pc.

- Garlic 2-3 cloves

- Potato 1.5 kilograms

- Oil for frying. I use olive.

- Salt and spices to taste. A mixture of ground peppers is best, you can add lavrushka.

Ready step by step.

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

Pour oil into a deep frying pan and heat up.

Pour the diced carrots into a preheated pan and lightly fry under the lid until a light blush. We make sure that it just browns.

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

Pepper cut into pieces

add to the carrots and onions, mix.

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

While the mixture of vegetables is cooking in a pan - it will take about 15 minutes, cut the potatoes into large cubes or large straws.

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

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

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

Meanwhile, boiled potatoes)

Add the mixture from the pan to the pot with boiled potatoes, mix and cook over low heat for about 25 minutes.

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

Bon appetit!

Vegetable stew with meat

So we have three great delicious recipe vegetable stew. Each of them can be made with meat. I think it’s not worth writing in detail in this article, just add 400-500 grams of meat to the ingredients (chicken, pork or someone likes it).

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

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

Let it brew for 10 minutes and you can serve.

Bon appetit!

Stew from variety of vegetables- 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 in order to achieve 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:

1. 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.
2. Cut zucchini into circles, eggplant into large cubes, pepper into strips, onion into thin half rings.
3. 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.
4. Add salt, pepper and nutmeg, top with a sprig of thyme and peeled garlic cloves.
5. Cover, reduce heat to minimum and simmer for at least 40-45 minutes.
6. 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:

1. 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 easy and beautiful food called "Ratatouille".

• 1 long eggplant;
• 2 proportionate 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 greens.

Cooking:

1. Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
2. 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.
3. Cut the pepper and onion into small cubes and fry in oil.
4. Remove the skin from the remaining tomato, grate the pulp and add it to the roasted peppers and onions. Add some water (about ¼ cup) and simmer for about 5 minutes. Salt tomato sauce taste. At the end, add chopped herbs and garlic.
5. 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;
• greenery.

Cooking:

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

Vegetable stew with potatoes - a classic recipe

Vegetable stew with potatoes can be cooked in different times years 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:

1. 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.
2. Heat vegetable oil in a deep frying pan and fry the potatoes. As soon as it turns golden, transfer to a separate container.
3. Send the diced zucchini to the pan, a little later - the pepper, cut into strips. Fry a little and add to the potatoes.
4. In an almost dry frying pan, let the finely chopped cabbage. Also add it to the vegetables.
5. Pour a little oil into the pan, throw in finely chopped onions and coarsely grated carrots.
6. Saute until soft, then add the diced tomatoes. (IN winter version You don't have to add the tomatoes, you can just use the tomato.)
7. 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.
8. Pour the fried vegetables with the prepared sauce, mix. If necessary, add more boiled water, add salt to taste.
9. 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 they fit together just fine. Besides, this excellent option a light but satisfying meal for a 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:

1. Cut the carrots into thin slices, and the onions into quarter rings. Fry them in oil until golden brown.
2. Cut the chicken fillet into small slices and send them to the pan with onions and carrots. Cook everything together over medium heat for about 10 minutes.
3. Cut eggplant and zucchini into equal cubes. Sprinkle the first with salt and leave for 5-7 minutes to eliminate bitterness.
4. At this time, throw potatoes into the pan, cut into large strips.
5. After another 5-7 minutes, add the zucchini, and then the washed and squeezed eggplant. Fry everything together for about 5 minutes.
6. Pour about 100–150 hot boiled water to the vegetables, cover with a lid and simmer on minimum gas for 20 minutes.
7. Cut the peppers and tomatoes into circles, put on top of the stew, simmer without stirring for 3-5 minutes.
8. 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

Made from meat and vegetables full meal which includes everything you need to 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:

1. Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
2. Cut the carrots into thick strips, onions - a quarter into rings, send them to the meat.
3. As soon as the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce the heat to medium.
4. 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.
5. Cover with a lid, after 5 minutes of simmering, gently stir and continue to simmer for about 45-50 minutes.
6. 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 prepare vegetable dish from eggplant, they need to take a little more.

• 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:

1. Cut the eggplant with the skin into large cubes, sprinkle generously with salt and leave for 10-15 minutes.
2. Roughly chop the zucchini, onion, carrot and pepper. Remove the skin from the tomatoes and chop the pulp.
3. 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.
4. Fry the vegetables over high heat for about 5-7 minutes, until they are slightly softened and browned.
5. Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover and simmer for about 30-40 minutes.
6. 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

To prepare vegetable stew, you can use not only the 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:

1. 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.
2. Cut the carrots into large enough long strips, onions into half rings. Fry until golden brown in vegetable oil.
3. Add eggplant cubes, followed by zucchini. As soon as the vegetables are covered with a brown crust, toss in the quartered peppers.
4. After another 5-7 minutes, add the tomatoes, cut into slices or cubes. Salt and season with spices to taste.
5. After 5 minutes of stewing, transfer to the pan boiled cabbage, mix gently with a spoon, add a little water to form a liquid sauce at the bottom.
6. 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 that you can cook all year round at least every day. The benefit of 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:

1. Cut the onion into half rings and fry in small portion oils until transparent. Throw grated carrots, fry until golden brown. Add some oil if necessary.
2. After 3-4 minutes, put the potatoes into the pan, cut into large sticks. Roast for 3-5 more minutes.
3. Add coarsely chopped cabbage, mix.
4. 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.
5. 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:

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

1. 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.
2. Pour a little vegetable oil into the bottom of a thick-walled dish. Throw in a randomly chopped onion, followed by a grated carrot.
3. After the vegetables are lightly fried, add the pepper, cut into strips.
4. 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.
5. 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.
6. 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.