Vegetable ragout recipe. Vegetable stew

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, such as mashed potatoes. What do you usually cook? Today I offer you to listen to awesome vegetable dishes in the form of vegetable platter, nothing more than vegetable stew.

Interesting! In different countries it is called differently, only one single and important rule unites them all, vegetables are stewed in their own juice or in a specially prepared sauce, sour cream. Spanish stew is nothing more than a pisto, 🙂, in France it was given such a name - ratatouille, in Italy it is called caponata, in Georgia it is generally a funny name ajapsandali with hot chili peppers.

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. 🙂

You can feed such a healthy delicacy to the whole family, even children and a child after a year.

Many people cook vegetable stew because they include it in diet dishes, 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 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. After adding vegetable oil and water to the cauldron, 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 mixture, such as 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 in the winter season is 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, and do not forget to wash them with running water after the time has elapsed.

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

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 type, when summer is outside the window and you really want something stewed and tasty. How to cook so that everyone just “ate their fingers” 🙂 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, cold, if there is a 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, also remove it with a 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 of all, send chopped zucchini into it, and chopped onions in 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 a colorful 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 grate on a coarse grater. In a cauldron, saucepan or in a deep frying pan, start simmering in stages, the first is the onion with vegetable oil until golden brown, the second is to add the grated carrot to the onion and fry for 2-3 minutes, then the third step is 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 ordinary 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, such as meat zrazy. 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 onions in a deep frying pan, almost until cooked, add onions 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 cooked until all vegetables are soft and fragrant in taste. 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. Cut chicken meat or chicken fillet into cubes. Salt and pepper.

3. Fry the chicken pieces 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 a jar of canned peas. Put on a plate and stir. Vegetable stew, cooking it will give you an unusual taste of 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.

The most popular and easy version of 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 with aromatic 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 an 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 into a pan and place potatoes, eggplants, zucchini, onions, salt and pepper. 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 turned out to taste like in kindergarten or such a sensation that I ate such a stew during 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.

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

5 Secrets to Delicious Vegetable Stew

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

5 vegetable stew recipes

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

russianfood.com

Ingredients

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

Cooking

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

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

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

jamieoliver.com

Ingredients

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

Cooking

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

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

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

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

jamieoliver.com

Ingredients

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

Cooking

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

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

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

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

eatsmarter.com

Ingredients

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

Cooking

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

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

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

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

bbcgoodfood.com

Ingredients

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

Cooking

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

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

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

Publication date: 09/28/2017

Vegetable stew in the summer, in any form, both cold and hot, well, very good. They cook stew with zucchini, potatoes, and eggplants. Yes, and any other vegetables. And although it is vegetable, it is cooked even with meat.

Basically, vegetables are fried in a pan, but you can cook in the oven and in a slow cooker. I have long written an article in which three interesting recipes are called: Ratatouille - vegetable stew. Be sure to check it out, it's really beautiful, original and interesting.

Recipes for homemade vegetable stew with zucchini, eggplant, potatoes

Let's look at a few recipes, with different ingredients and cooked in different ways.

1. Recipe for a very tasty fragrant vegetable stew

Ingredients:

• Eggplant - 5 pcs.
• Sweet peppers - 4-5 pcs.
• Onion - 3-4 heads
• Potatoes - 600 g.
• Medium tomatoes - 3 pcs.
• Tomato paste - 1 tbsp. l. (or 1 cup grated tomatoes)
• Garlic - 5 cloves
• Salt, pepper to taste
• Sugar - 2 tsp
• bunch of purple basil
• bunch of cilantro
• Vegetable oil

Cooking:

1. Wash the eggplants and cut off the ends on both sides, cut into large pieces. Put into a deep bowl. Pour a teaspoon of salt, mix and leave for 15-20 minutes, so that they give juice and bitterness goes away. After that, rinse well, wring out and dry with paper towels.

2. We also cut the potatoes coarsely.

Try to cut vegetables the same size. Especially for salads, stews. It is both beautiful and convenient to eat.

3. Coarsely chop the onion. Wash greens, dry and chop.

4. My sweet pepper, dry it, cut out the core and chop coarsely. If possible, use sweet peppers of different colors, red, yellow, green. Then you will have a beautiful stew.

5. For tomatoes, we make a cross-shaped incision on the side opposite the stalk. We dip them in boiling water for 2-3 minutes, after which you can take them out and put them in cold water to continue working with them without burning yourself, or just let them cool a little. Now loosely remove the skin and chop coarsely.

6. We clean the garlic and crush it with the garlic.

Let's start roasting vegetables.

7. Pour vegetable oil into the pan so that it covers the bottom. Heat well and put the potatoes in the pan. Fry until almost done over high heat.

8. Remove the potatoes from the pan with a slotted spoon and put them in a colander to drain excess fat.

9. We send eggplants to the same oil. If you poured a little oil the first time, add it, but be sure to let it warm up. After 5-7 minutes, add the chopped onion. We mix everything.

When you put something in a pan, especially a hot one, do not forget to stir immediately.

10. When the onion becomes transparent, add sweet pepper. Mix everything again. At the same time, you can add hot pepper if you like. We didn't add.

11. Let's warm up for a couple of minutes and return the potatoes to the pan. Add half the garlic, ground black pepper, you can also add red. We put tomato paste or ground tomatoes, or tomato juice. Fresh tomato slices, sugar.

12. Pour out half of the greens.

13. We set the fire to the maximum. Gently mix everything gently. Don't make porridge out of vegetables. Close the lid and leave for 5 minutes. Then add the remaining garlic and herbs, smooth them over the surface of the vegetables and lightly press it with a spoon.

We don't add water at all. All vegetables are stewed in their own juice.

14. Cover again for a few more minutes.

15. After that, turn off the fire and let it brew for another 30 minutes to two hours. Who has the patience.

16. Our vegetable stew is ready.

Serve the dish hot or warm, after sprinkling with fresh herbs.

Look at this beauty. It's a pity to eat, I want to look, but such an aroma comes from him that it is impossible to endure.

Bon appetit!

2. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

• Zucchini - 2 - 3 pcs.
• Carrot - 1 pc. (large)
• Onion - 1 head
• Tomato - 1 pc.
• Salt, pepper, curry
• Garlic - 1 tooth.
• Green onion, parsley.
• Vegetable oil for frying

Cooking:

1. All products are washed, dried, cleaned, if necessary.

2. We have young zucchini, cut them into large slices, without peeling the skin, about 0.5-0.8 cm thick. You can cut a little thicker or a little thinner, just from this the cooking time will either increase or decrease. Well, too thick can be tough.

3. Slightly salt the zucchini, mix and leave to stand while we work on other vegetables.

4. Cut the carrots into large strips. Onion cut into thin half rings.

5. We put the pan on the maximum fire, pour in the vegetable oil and heat it up. Put the zucchini in the pan and fry on both sides until the zucchini starts to brown on each side.

6. When the zucchini is fried, add the onion and fry until the onion is transparent. Put the carrots to the onions and zucchini. When the vegetables are a little fried, salt and sprinkle a little curry. If you don't like curry, don't add it.

7. We send tomatoes cut into medium-sized slices into the pan. Sprinkle with your favorite spices, we have basil, Provencal herbs, a mixture of peppers and I always add hot peppers, but this is optional.

8. Close the lid and leave everything to simmer for 5-7 minutes.

If you like, at this point you can add a little cream or sour cream.

9. We send all the chopped greens to the finished salad. We have here green onions, and parsley, and green feathers of garlic. If there are no garlic feathers, add one or two cloves of ordinary garlic squeezed through the garlic.

10. Mix well and our delicious vegetable stew is basically ready.

Don't overcook the vegetables. They should be a little cheese, not porridge.

Arrange on plates, decorate with a sprig of greens and serve.

Bon appetit!

3. Recipe for vegetable stew with zucchini, eggplant and potatoes with photo

Ingredients:

• Sweet pepper - 3 pcs.
• Eggplant - 3 pcs.
• Tomatoes - 3 pcs.
• Onion - 2 heads
• Garlic - 3 cloves
• Zucchini - 1 pc.
• Salt pepper

Cooking:

1. We cut the washed eggplants into large cubes, sprinkle with salt, mix and leave so that they give juice and bitterness with it.

2. We also cut the potatoes into large cubes. We will cook potatoes separately. Pour a little water into the pan, salt, put the potatoes and cook until almost cooked.

3. Cut the onion into thin half rings. Pour a little vegetable oil into the pan, heat it up, fry the onion until soft, and then add the sweet pepper cut into large pieces.

Wash and dry vegetables.

Cut eggplant lengthwise into 2 halves, salt and leave for 15 minutes. After 15 minutes, wash off the salt, cut the eggplant halves again lengthwise and cut coarsely across.
Cut the zucchini lengthwise into 2 halves, remove the seeds and cut into large cubes (you do not need to remove small seeds from a young zucchini).
Wash the carrots, peel and cut into circles.
Cut the top off the peppers and remove the middle. Pepper cut into large pieces.
Wash the tomatoes, cut each tomato in a cross at the base and dip in boiling water for 1-2 minutes, then remove the skin. Cut tomatoes into slices or large cubes.
Onion cut into half rings.
Chop greens.

Heat the vegetable oil in a frying pan and fry the vegetables separately over high heat for 2-3 minutes.
First, fry the eggplants, put them in a roaster or a cauldron and sprinkle with a little salt and pepper, sprinkle with herbs.
Then fry the carrot slices, put it on the eggplant, lightly salt and pepper.
Put fried bell pepper on carrots, salt, pepper, sprinkle with herbs.

On top, on the pepper, lay the fried zucchini, salt, pepper, sprinkle with herbs.
Put the fried onions on the zucchini.
Place the tomatoes on top of the onion.

Advice. Transfer the fried vegetables to the roaster without the vegetable oil in which they were fried, otherwise the stew will turn out to be too fatty. In the stew, you can put a couple of cloves and add a little cinnamon.

Cover the chicken with a lid and simmer over low heat for about 40-50 minutes, without stirring the vegetables. There is no need to add water - vegetables will give enough juice.

A stew made from a variety of vegetables is rightfully considered the most popular, but at the same time a simple dish. In fact, it is enough to take any products, randomly cut them and simmer over low heat in a large saucepan.

But even here there are little secrets. After all, all vegetables differ in their original structure, therefore it is very important to follow the sequence of their bookmarks, and to achieve a more interesting taste, fry separately.

In addition, the most incredible experiments are allowed in the preparation of vegetable stew. You can only stew vegetables, or you can add meat, minced meat, mushrooms and other products to them. It all depends on what exactly is in the refrigerator today.

Vegetable stew - cooking recipe + video

Young vegetables cooked according to the original recipe with video will retain all their beneficial properties 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 light and beautiful dish 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 the tomato sauce to 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 brown in a small amount of oil and transfer to a saucepan.
3. Cut the carrot into large slices, and the onion into 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 prepared at different times of the year using any vegetable products. But especially tasty and healthy is a dish of young vegetables.

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

Cooking:

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 the winter version, it is not necessary to add tomatoes, it is quite possible to get by with just a 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 go together just fine. In addition, this is an excellent option for a light but hearty 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

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

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

Cooking:

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 of hot water, salt, toss in the bay leaf, crushed 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 cook an eggplant vegetable dish, you need to take a little more of them.

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

Cooking:

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. Almost before turning off, pour in the lemon juice, add chopped garlic and, if desired, herbs, mix. Let the vegetable stew sit for 10-15 minutes before serving.

Vegetable stew with cabbage

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

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

Cooking:

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, fairly 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, put the boiled cabbage into the pan, mix gently with a spoon, add a little water to form a liquid sauce below.
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, even every day. Fortunately, the abundance of summer and autumn vegetables gives wide scope for improvisation and experimentation.

Vegetable stew with cabbage and potatoes

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

Cooking:

1. Cut the onion into half rings and fry in a small portion of oil until transparent. Throw grated carrots, fry until golden brown. Add some oil if necessary.
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 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.