Lean vegetable stew with beans. Video: dietary vegetable stew

Salads - light, tasty and nutritious dish. On fasting days, salads can become the basis of nutrition and help to adequately withstand this test. Salads containing essential products food (fresh, canned or pickled vegetables), are good for breakfast and dinner, as well as as an addition to lunch.

For salads, you can use both fresh and boiled vegetables. On days not strict fast fish (boiled, salted, smoked or canned) can be added to salads. If fasting prohibits dressing salad with sour cream or mayonnaise, other dressings can be used for this purpose, such as vegetable oil, horseradish or mustard. You can flavor salads and all sorts of combined dressings.

If you decide to fast, try to use as much as possible of all kinds, carrots, beets, turnips, radishes, as well as onions, garlic and herbs. These vegetables, like pumpkin and zucchini, are available to each of us on winter days and will help diversify our diet at our own expense.

Fresh cabbage salads you can cook by modifying the composition of vegetables. I offer several options for such a salad (all salads are designed for 4-5 servings).

Required: 200 g of cabbage, 1 apple, 1 carrot, 1 onion, 150 g of sour cream (on days of strict fasting, it can be replaced with vegetable oil or salad dressing), pepper, vinegar, sugar and salt to taste.

Chop the cabbage, salt, add vinegar and heat, stirring, until it settles to the bottom. Drain the juice, add finely chopped or chopped carrots, onions and apples to the cabbage. Season with sugar, salt and pepper. Fill with sour cream.

Required: 200 g cabbage, 1-2 pickles, cucumber pickle, 2 tbsp. spoons vegetable oil, sugar and salt to taste.

Shred cabbage and salt. Peel and grate the cucumber coarse grater. Mix, season with brine and vegetable oil, add sugar and salt to taste.

Required: 200 g of cabbage, 1 boiled beets, 1 tbsp. a spoonful of vegetable oil, sugar, citric acid, salt to taste.

Salt finely chopped cabbage, squeeze and mix with chopped boiled beets. Add sugar diluted in water citric acid, fill with vegetable oil.

These are just a few salad options. Similarly, you can prepare salads with red cabbage or cauliflower, mixing it with beans, pumpkin or zucchini. Optionally, you can add to the salad and garlic.

Sauerkraut salads in the days of fasting - a real find. By extinguishing the feeling of hunger, they will also allow the body to make up for the lack of other useful substances.

Sauerkraut salad with onions

This is the easiest salad to serve. boiled potatoes or rice, and to any lean porridge.

Required: 350 g cabbage, 1 onion, 2-3 tbsp. tablespoons of vegetable oil, parsley, sugar to taste.

Finely chop the cabbage, add sugar, mix with chopped onion and vegetable oil. Sprinkle with parsley and decorate with rings onion.

Salad of sauerkraut and pumpkin

Required: 200 g cabbage and pumpkin, 3-4 tbsp. tablespoons of vegetable oil, sugar, parsley.

Peel and grate the pumpkin on a coarse grater, mix with finely chopped cabbage, add sugar to taste. Dress the salad with vegetable oil. Decorate with herbs and pumpkin.

Sauerkraut salad with honey

Required: 500 g cabbage, 2 apples, 2 tbsp. spoons of honey, 100 g of sour cream or salad dressing.

Crumble cabbage, add sliced ​​apples, season with honey and sour cream.

To prepare sauerkraut salads, it can be mixed with apples and carrots, beets and cucumbers, turnips, radishes or tomatoes. It all depends on your taste and desire.

But not only salads can be prepared with cabbage. Both fresh and sauerkraut are delicious stewed, they are added to vegetable stew, cook fragrant cabbage soup and borscht with it, which are good in lean form.

Well, we will consider another salad recipe, which, despite the name, can be prepared at any time of the year, including fasting.

Salad "Autumn"

Required: 500 g potatoes, 1 onion, 3 large tomatoes, 3 sweet peppers, 2 pickled or pickled cucumbers, salt, pepper, vinegar, vegetable oil.

Boil potatoes, peel, cut into slices. Also chop the onion, tomatoes, cucumbers and peppers into circles. Put everything in layers in a salad bowl, salt and pepper. Pour in oil and vinegar. If desired, you can add 1-2 teaspoons of prepared mustard to the oil and vinegar dressing.

True believers know that vegetarian and lean food- not the same thing. only meat is excluded from their diet, the rest is eaten. Lenten food, according to strict religious rules, includes only vegetable dishes. Neither milk, nor eggs, nor meat are included in it.

From vegetables you can cook not only salads, but also others. vegetable dishes e.g. stew. The more diverse the set of vegetables, the tastier stew. And the stew cooked in a pot is especially tasty.

Vegetable stew lean

The number of products is arbitrary.

Spasserovat on vegetable oil onions cut into half rings and carrots grated on a coarse grater. Lay in a pot in layers: potatoes cut into cubes, shredded carrots (it can be added both fresh and stewed), zucchini or pumpkin, cut into slices. Transfer each layer with browned onions and carrots (you can add chopped tomatoes or tomato paste). If the number of products allows, repeat the layers.

Add to a pot of water or vegetable broth so that the liquid reaches half of the laid products (during cooking, the vegetables will release their juice), salt and pepper to taste, close the pot with a lid (can be made from dough) and put it in a heated oven to languish. Simmer until vegetables are cooked. Ready meal sprinkle with chopped herbs. Between the vegetables, you can add layers of cereals (rice or millet).

Legumes (beans, beans, peas and lentils) are also good for cooking meatless dishes.

White bean ragout

Required: 400 g white beans, 200 g carrots, 400 g tomatoes, 100 g sweet peppers, 120 g onions, 75 g vegetable oil, 10 g garlic, 5 g starch, parsley, salt to taste.

Soak overnight in cold boiled water(or in beer), then boil until almost cooked, salt. Add carrots, grated on a coarse grater, diced tomatoes, pepper strips, onion rings fried in oil, crushed garlic and cook for another 30 minutes. Season the finished dish with diluted in cold water starch, bring to a boil and sprinkle with finely chopped herbs.

Beans in Greek

Required: 150 g dry beans, 400 g onions, 120 g vegetable oil, 500 g water, black and red ground pepper, salt to taste.

Soak the beans overnight, boil the next day and drain the liquid into a separate bowl. Cut the onion into rings and lightly fry in a bit of oil, then salt and pepper well with black and red pepper. Beans and fried onion lay, alternating layers, in a refractory dish (there should be a layer of beans on top), pour over the remaining oil and pour in the water in which the beans were cooked. Bake in the oven at medium temperature for 20 minutes and serve in the same bowl.

Bulgarian beans

Required: 100 g beans, tomato puree, herbs, vegetable oil, onion, salt.

Sort the beans, rinse and cook until tender, salt, season with sautéed onion and tomato and mix. When serving, drizzle with oil and garnish with herbs.

Lentils with fruits

Required: 500 g lentils, 80 g vegetable oil, 60 g onions, 150 g prunes, or apples, or pears, 0.5 l of water, lemon peel, salt to taste.

Soak prunes, then boil in the same water, seasoning it with zest. Boil lentils with onions and half the norm of vegetable oil until cooked, then mix with prunes, salt. Season the finished dish with the remaining oil. You can also cook white beans.

A large number of lenten dishes are prepared with, which, thanks to their useful properties, ennoble even the simplest dish. mushroom dishes allow fasting sufficient saturate the body and fully indulge in spiritual purification.

With mushrooms (fresh and dried, salted and pickled) boiled lean soups and borscht, hodgepodge, cook very delicious salads and second courses.

mushroom stew

For 4 servings you will need: 300 g mushrooms, 3 potatoes, 1 carrot, 1 onion, 2 tbsp. spoons of canned green peas, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of tomato puree green onion, greenery.

Mushrooms (you can champignons or oyster mushrooms) clean, rinse and chop coarsely. Cut the onion into half rings and stew with mushrooms in vegetable oil for 10 minutes. Salt, pour diluted 3 cups hot water tomato puree and bring to a boil. Add diced potatoes and carrots green pea and heat over low heat for 20 minutes. Sprinkle the stew with finely chopped green onions before serving.

Sauerkraut stewed with mushrooms

Required: 50 g white dried mushrooms, 800 g of sauerkraut, vegetable oil, 1 onion, 2 teaspoons of flour.

According to the recipe, another ½ cup of sour cream is required, but I assure you that the dish turns out great even without sour cream.

White dried mushrooms rinse, soak and boil in the same water until tender. Strain the broth and chop the mushrooms. Finely chop the onion and fry in oil. Brown the flour in butter, boil with a glass of mushroom broth. Extinguish shredded sauerkraut in its juice with the addition of mushroom broth. IN cooked cabbage add fried onions, mushrooms, sour cream, mushroom broth with flour. Boil everything until done.

To be continued…

I wanted to cook a vegetable stew, invite modest old homies to dinner. There was a question usual and for me habitual. How do I make vegetable stew? Which is possible, the king of Koschey himself loved. His figure is sharpened just right for peppers with zucchini, just right.

Or maybe he cooked a side dish of vegetables with the participation of guests? Not much adding their bones. To find out about this question, I will have to arrange an interrogation. I will arrange an interrogation for my son without his help, I will not understand anything. “Are you dad crazy or completely crazy, Koschey only ate meat and he didn’t add the living flesh of his guests to any vegetable stew.”

And I thought that the garnish of vegetables was once invented by the king of bones himself, because he added them to a bunch of vegetables. Well, what can I do? After all, I am not a bloodsucker and not a killer of cows.

Or maybe the insidious barmaley cooked vegetable stew in Africa. “No, dad, the malicious barmaley, cooked soup from small children and never tried vegetable stew.” So where can I find out the recipe for stew, I’ll probably go to a neighbor. Then I thought to hell with it, I’ll come up with a recipe for stew myself.

I will cook the stew and run to the store as soon as possible. I buy all the vegetables that I have so that I can eat them all. I bought a cool zucchini there and I could find pepper there. I didn’t forget the potatoes either, I quickly bought a carrot. My son reminded me about the onion, because he is not a fool at all and understands that a side dish of vegetables cannot, in principle, have bones in it. And if I put chicken in it, then it will be.

Summer will come soon and a modest diet of delicious vegetables and sour lean cabbage soup will help you relieve the heat of hot summer days. In the garden we will sunbathe and tear vegetables with a curse from the garden. And why with a curse? you ask. Yes, because all your dreams have remained only your dreams. We dreamed of going to Jamaica and taking off the last T-shirt there and warming up our asses in the sun, and not picking carrots from the garden. But we will cook a free vegetable stew until the end of our days.

How to cook vegetable stew quickly, simply and tasty.

• one zucchini
• two carrots
• two red sweet peppers
• one head of onion
• three potatoes
• vegetable oil
• ground black pepper

I clean all the vegetables for the stew. completely and therefore I did not remove the seeds.

I cut onions and carrots into cubes.

I do the same with zucchini and potatoes.

I cut the pepper into strips.

I don't sauté the onion in vegetable oil.

I add carrots and fry a little again.

Next comes the pepper.

After a few minutes of frying, I add potatoes to the stew.

I add water.

I add tomato paste. Salt. Perch. Close the lid and simmer for a few minutes.

Then I add the zucchini last, mix. Close the lid and simmer until done.

Eggplant could also be added to this, after soaking it in salt water. And you could also add champignons, and more ... you could add a lot of things, but I like this version of vegetable stew. Feel free to add more, but I won't add anything else. My sidekicks will come to me soon.

Calories: Not specified
Cooking time: Not indicated

Is in German cuisine very tasty dish with a funny name "shukrut". The principle of cooking resembles both roast and stew at the same time, and appearance is also very similar. Mandatory components in German schukrute are meat, potatoes, tomatoes and cabbage, and then each housewife has her own additives and additions. So here it is lean stew with mushrooms, cabbage and potatoes, most likely there is shukrut, only in light, lean version. Vegetables are fried in oil and then brought to readiness by stewing, with the addition of water or broth. Of course, there is also a tomato for brightness and taste, and mushrooms are added instead of meat. This delicious and hearty meal simple, no cost and effort from you is not required. If you fast or prefer to weekdays cook simple and available recipes- This recipe is just for you.
As for the tomato, in winter you can add twisted tomatoes to the stew, tomatoes in own juice, frozen tomato slices, tomato juice or tomato sauce. Even homemade adjika OK if not too spicy. And cook with fresh tomatoes.

Ingredients:
- white cabbage - half a small fork;
- potatoes - 2-3 medium tubers;
- fresh champignons - 8-10 pcs. medium size;
- carrots - 2 pcs;
- onion - 1 large onion;
- chopped tomatoes - 0.5 cups;
- salt - to taste;
- vegetable oil - 50 ml;
- ground black pepper - half a teaspoon (to taste);
- garlic - 2 cloves (optional);
- any fresh herbs- a big bunch.

Recipe with photo step by step:

Cut the carrots and onions quite large: cut the onion in half, then into three parts and cut into strips across, about 1 cm thick. Cut the carrots into large cubes or segments.

Shinkuem white cabbage large straws, larger than for borscht or cabbage soup.

Pour the onion into the pan, preheating the vegetable oil in it. Stirring, sauté the onion until soft, but do not fry it, leave it light.

Add carrot cubes. Saute together with onions for several minutes until the carrots absorb the oil.

In portions, add cabbage to the pan, mixing it with vegetables and oil so that it loses volume and settles faster. When all the cabbage is added, cover the pan with a lid, simmer for 15 minutes until half cooked. During the stewing, the cabbage will soften, the juice will evaporate, and so that the vegetables do not burn, you need to mix everything once or twice.

Add chopped tomatoes or tomato puree, juice. If you use a thick tomato sauce, then you need to fry it and then add water, if you use tomato paste, then immediately dilute it with water. Fry vegetables with tomatoes for about five minutes.

At this time, peel the potatoes, cut them into pieces not very large. The form is arbitrary - cubes, circles, slices. We spread to the fried vegetables, mix and continue to fry for several minutes. When the potatoes are saturated with tomato and oil, pour in a little water (half a glass), salt to taste. Simmer covered over low heat for 20 minutes until fully prepared potatoes and cabbage. If the water has evaporated and the potatoes are still hard, add water and bring the potatoes to softness.

Cut the mushrooms into quarters. Pour a tablespoon of oil into the pan, spread the mushrooms and fry over low heat. First, the mushrooms will be stewed in the released juice, it will gradually evaporate, and the mushrooms will begin to fry. During frying, do not forget to salt the mushrooms. We fry until almost done.

Transfer mushrooms to stewed vegetables season with black pepper or other spices of your choice. Simmer for five minutes on low heat. According to the recipe, the stew turns out to be thick, almost without gravy. If you like when there is sauce, then after adding the mushrooms, pour in a little water or broth. Simmer until mushrooms are cooked. Add finely chopped garlic when everything is ready, a minute or two before turning off the heat.

Serve mushroom stew with cabbage and potatoes it is better hot, but not immediately, but let it brew for 10-15 minutes. The best supplement there will be fresh greens, vegetable salad or glass

Lean vegetable stew is a very simple and quick dish, healthy and tasty! It diversifies the table of vegetarians, is perfect for fasting, and for those who are on a diet, as well as a side dish for meat, fish and poultry dishes.

Everything is prepared by itself: you just need to cut the vegetables. Vegetables in the stew are cut large, this significantly reduces the time, and the sequence of laying the products is also important. There are dense vegetables, they will go into the pan first. And soft, juicy I will add in the process of cooking. While one is being stewed, the other is being cut - you see, the stew is already ready. Can be served hot, cold, with bread or a side dish of boiled rice, brewed without salt.

Composition of products

• 700-900 grams of potatoes;
• two large heads of onions;
• one carrot;
• 200 grams of pumpkin;
• 150 grams of sweet bell pepper;
• one eggplant (or zucchini);
• 500-600 milliliters of tomato juice;
• 2-3 cloves of garlic;
• greens, salt and black ground pepper - to taste;
• refined sunflower oil.

Lean vegetable stew: step by step cooking process

Wash the potatoes, peel and cut into medium-sized pieces. We shift the potatoes on a towel and remove excess moisture. Peeled and seeded pumpkin is also cut into medium-sized cubes. large carrots wash, peel and cut into slices. Two heads of onions (the more onions, the tastier dish) peeled and cut into small cubes.

Peel the eggplant, cut into medium-sized pieces. We put two frying pans on the fire (it will be faster), pour vegetable oil and wait for it to heat up. Put onions and carrots in one pan, mix and fry until soft. After that, add eggplant, pumpkin and Bell pepper. Advice. Sweet bell pepper You can take not only fresh, but also frozen.

Pour the potatoes into the second pan, fry it until half cooked. Then we transfer the fried vegetables from the first pan into the pan with potatoes, pour in the tomato juice with pulp (it should cover the vegetables). Advice. I used tomato juice with pulp, which I made in the summer according to the recipe from our website. Salt and pepper everything to taste, cover with a lid and leave for 20-30 minutes: simmer over low heat until tender.

10 minutes before readiness, add chopped garlic cloves to the vegetable stew, mix. Sprinkle the stew with chopped herbs and immediately turn off the heat. Serve wonderful dish with fragrant lean flatbread with onions: you can also find the recipe for baking on our website.

Wash the potatoes well, place whole in the skin in a saucepan and cover with water. Boil after boiling water for 20 minutes. Pierce potatoes with a fork before turning off. Potato varieties vary, so cooking times may vary. If the potatoes are already soft, you can remove the pan from the stove. You should not digest, then you will not get beautiful potato cubes. Drain the water and leave the vegetable to cool.

Let's make a roast. To do this, peel the onion, wash it, and chop it into cubes.

Peel the carrots as well, rinse well running water and grate on a coarse grater.

Pour sunflower oil into a small frying pan. Fry the onion until just golden color, then add carrots. Stir, add vegetable oil as needed and simmer the carrots and onions until soft.

Now let's take a look at the cabbage. Chop it into strips or squares 2x2 cm in size. Both options will be delicious. But here it's up to you. The finer the cabbage is cut, the faster it will cook. Accordingly, if there are large squares, the cabbage will be juicier, but it will take more time to cook it.

Transfer the chopped cabbage to a deep frying pan or stewpan. Add 70 ml of vegetable oil, tomato paste, salt, pepper, sugar. Stir. Fill the cabbage with water, so that the water is at the level of the cabbage. Cover and simmer for 20 minutes over low heat.

Put Bay leaf, mix and leave the cabbage to stew further, but without a lid, so that the excess liquid boils away.

Peel the cooled potatoes and chop them into small cubes, then the stew will be tender.

Now in one bowl mix potatoes, cabbage and fry. Carefully remove the last from the pan so that the oil does not spill into the bowl. But, if you want the stew to be fatter, then you can not separate the onions and carrots from the oil, but pour them all together into a common bowl.

The advantage of this dish is that it remains delicious both hot and cold. When serving, you can sprinkle vegetable stew with green onions or any other herbs. Bon appetit!