Stew in layers in a saucepan. Simple vegetable stew recipes

Vegetable stew may seem too simple and even a rustic dish to some, but when you really want to cook the most delicious thing for the whole family, and you have a variety of vegetables at hand, you don’t have to make a difficult choice. You just need to mix everything together, add meat or poultry, season with aromatic herbs and spices, and there you have it - a vegetable stew with potatoes that will become a real feast for the belly.

There is a legend that the stew was first prepared during the Hundred Years' War. The hungry people of the besieged city lit a fire right in the square. Each resident brought whatever food he had left and threw it into the cauldron. Even after the liberation of the city, the main treat was a dish that turned out completely by accident - stew.

We will prepare vegetable stew with potatoes not by accident, but very specially. And we will choose products for it in accordance with our taste and what we have at home. After all, many of us plant vegetables in our gardens, make frozen preparations for the winter, and sometimes we simply don’t know how to use the lonely sweet pepper lying in the refrigerator.

In my opinion, vegetable stew is like Italian pizza, only made from vegetables. All the most delicious things that were found at home turn into another culinary masterpiece with improvisation.

So let's figure out what you can prepare it from and choose.

Vegetable stew with potatoes, eggplants and sweet peppers

Our first recipe is a classic vegetable stew with potatoes without using any meat. This can be prepared as a separate dish, for example, during Lent or to follow a diet. You can lose weight with this stew and enjoy delicious food. This stew can also be an excellent side dish for meat dishes. It seems to me that it will be especially delicious with.

You will need:

• cabbage - 1/4 head;
• tomato - 500 gr.;
• eggplants - 500 gr;
• potatoes - 500 gr.;
• carrots - 250 gr.;
• bell pepper - 500 gr.;
• zucchini - 500 gr.;
• onions - 250 gr.;
• greens (a little dill and parsley);
• salt and pepper to taste.

Preparation:

1. Wash and cut the eggplants into large cubes. There is no need to remove the peel; eggplants have long been sold as tasty and without bitterness; the skin will be thin and edible. On the contrary, unpeeled eggplant will add its own special color to the entire palette of the stew.

2. Cut out the core with seeds and stalk from a clean sweet pepper. Cut off the soft partitions. Cut the remaining red juicy part lengthwise into strips, and then into squares slightly smaller than the eggplant cubes you started with.

3. Cut the young zucchini lengthwise into slices and then into cubes. If the zucchini is very large and overgrown, then it is best to cut off the skin and remove the middle with large seeds. By the way, instead of classic zucchini, you can also use zucchini.

4. Carrots can be cut into small cubes or short strips. Since it is the hardest of all the vegetables we use in the stew, it should cook faster. The easiest way is to chop it smaller.

5. Cut the onions into cubes. But be guided by whether your household likes large pieces of onion in the finished stew.

6. Chop the quartered cabbage into large squares. If you cut it into thin strips, like for soup, then it will most likely get lost against the background of all the other vegetables, especially if it is young and boils too much during the cooking process. The stew is at its most beautiful when all the pieces are approximately equal.

7. Heat vegetable oil in a saucepan or deep frying pan. Place the onion there and lightly fry it until translucent. Then add the carrots and simmer a little over medium heat, so that they soften slightly, but neither the carrots nor the onions are overcooked. A few minutes after the carrots, add the sweet peppers.

8. Stir the vegetables, simmer for a couple of minutes and add the diced potatoes, cut into medium-sized cubes.

9. Simmer the vegetables for five minutes, then add the eggplants, zucchini and cabbage. These vegetables go last because they are the softest and cook the fastest. Make a puree from the tomatoes, peeling them first. Pour this puree over the vegetables and stir.

10. Add salt to taste, add aromatic spices. You can use dry herbs such as parsley, dill, or you can add paprika and coriander, which will make the stew more spicy. Mix everything carefully, then cover and simmer over medium heat until the vegetables are completely cooked.

11. Taste vegetables to see if they are done. At the very end, before serving, sprinkle the vegetable stew with potatoes with fresh herbs.

Bon appetit and a delicious healthy dinner for the whole family!

A simple recipe for vegetable stew with potatoes and meat in a frying pan

Cooking vegetable stew with meat is a fairly simple process. The only peculiarity of this recipe is that before cooking the vegetables, you need to cook the meat. Especially if it's beef. But if you use pork, it won't take much time. Pork is a more tender meat and I personally like it better in combination with vegetables. Essentially, the stew turns from a side dish into a full-fledged dish.

You will need:

• pork (it’s better to take a shoulder blade) - 300 gr.;
• potatoes - 3 pcs.;
• bell pepper - 2 pcs.;
• tomatoes - 4-5 pcs.;
• young zucchini - 3-4 pcs.;
• onions - 2-3 pcs.;
• carrots - 1-2 pcs.;
• greenery;
• sunflower oil for frying;
• salt and pepper to taste.

Preparation:

1. First of all, of course, you need to wash and peel the vegetables. Cut the skins off the potatoes and carrots. Peel the onion. There is no need to remove the skin of young zucchini if ​​it is still thin. If the zucchini is large and overgrown, then it is better to cut it off. Tomatoes and sweet peppers do not need to be peeled.

2. Finely chop the onion for frying in a frying pan. You can simply boil the onion, but fried will give it a beautiful golden color and everyone’s favorite taste.

3. Washed and dried pieces of meat, cut into small cubes. This is necessary so that it cooks quickly and does not take much time. Place the pieces of meat in a heated frying pan with oil and fry over medium heat under the lid for 10 minutes. The meat should be slightly browned. Don't forget to stir it from time to time.

4. While the meat is cooking, cut the carrots into thin strips.

5. Cut the sweet pepper into cubes. Red, yellow and orange peppers work best for stews. Green is not as sweet and aromatic, although it can be used.

6. After 10 minutes, add chopped onions to the meat. Season well with salt and pepper. Fry over low heat for about 5 minutes. You need to bring the onion to transparency.

7. It's time to add the carrots. Stir and simmer the meat with onions and carrots for another 5 minutes under the lid. Do not let them overcook, as this may slightly spoil the taste of the finished stew.

8. Meanwhile, cut the potatoes into cubes. Chop the zucchini in the same way.

8. Now you need to add potatoes and zucchini. Simmer again for 5 minutes.

9. After this, add the diced tomato. Simmer for about 10 more minutes.

10. Check the stew for doneness and salt and pepper. If you like everything, remove from the heat, add the greens and let sit for a while until the greens soften.

The dish turns out incredibly tasty and healthy.

How to cook vegetable stew with mushrooms and potatoes

Vegetable stew with mushrooms is a low-calorie dish with a high content of vitamins. There are specific nuances in the preparation of this dish that should be taken into account in order to get an excellent result. The main highlight of the dish is the mushrooms. During the mushroom picking season, you can take wild mushrooms of your choice, and in the cold season, the most ordinary champignons are perfect. But only fresh, no canned food.

You will need:

• potatoes – 1 kg;
• mushrooms (preferably champignons) – 500 gr.;
• onion – 1 pc.;
• carrots – 2 pcs.;
• sweet pepper – 2-3 pcs.;
• tomato – 4 pcs.;
• greenery;
• salt and pepper.

Preparation:

1. Wash and peel the potatoes and cut them into cubes. Peel the mushrooms from the top film on the cap. If they are completely fresh and snow-white, then you can leave it. Cut the mushrooms into flat quarters.

2. Place the potatoes in a saucepan with a little water. The potatoes should not be boiled, but stewed. This way it will be less boiled and watery.

3. Finely chop the onion and fry in oil until transparent.

4. Add carrots, cut into strips, to the onion. Fry for 5 minutes.

5. After this, add the chopped pepper. Fry, stirring, for another 3-4 minutes.

6. Add tomatoes. It is better to cut them into cubes. Simmer them with the vegetables for a little while so that they release their juices and soften. Season the vegetable mixture with salt and pepper to your liking.

7. At the same time as frying the vegetables, fry the mushrooms in another frying pan until tender. About 10 minutes. Be sure to salt them during the process. Mushrooms take up a lot of salt and if you salt them later, when they are mixed with vegetables, the dish may turn out to be under-salted.

8. Mix prepared vegetables, mushrooms and stewed potatoes together. Taste for saltiness. You can add a suitable mixture of herbs for vegetable dishes, but the taste and aroma will still be quite bright.

This dish can be served immediately. No need to wait for it to brew. It tastes best hot. Bon appetit!

Pumpkin and potato stew, aromatic and spicy

And here is a vegetable stew with potatoes for pumpkin lovers. This delicious sweet beauty ripens only in the fall, but if you have frozen preparations left for the winter, then you can prepare such a stew at any time of the year. I usually always freeze my summer pumpkin harvest. Well, I don’t have time to eat several medium pumpkins. Frozen pumpkin is no less wonderful and retains most of its beneficial properties and, of course, taste. For those who will be preparing such a dish for the first time, I want to say one nuance: this stew turns out sweetish thanks to the pumpkin. And this is not to everyone's taste.

To prepare you will need:

• potatoes - 1 kg. ;
• pumpkin - 0.5 kg. ;
• peas - 200 gr. ;
• sunflower oil;
• coriander - 1/2 tsp. ;
• turmeric - 1/2 tsp. ;
• cumin (jeera) - 1/2 tsp. ;
• dried garlic powder - 1 tsp. ;
• black pepper - ¼ tsp. ;
• salt to taste.

Preparation:

1. Wash the potatoes, peel and cut into medium-sized cubes. Larger than you usually put in soup. Then boil the potatoes in salted water until tender.

2. Peel the pumpkin. You need to cut off the thick skin from it and take out the middle with the seeds. Only the main pulp should remain. Cut it into cubes approximately the same size as the potatoes, which are being cooked at this time. Pour vegetable oil into a frying pan and place the pumpkin pieces there. Add all the spices from the list above. Stir well, cover and simmer over medium heat until the pumpkin is soft. There is no need to add water, as the pumpkin will release its own juice.

If you are using frozen pumpkin, first let it melt in an uncovered frying pan until most of the liquid has evaporated, then cover and simmer until tender. This way the pumpkin will not be too boiled and watery.

3. Add the finished potatoes to the frying pan with the pumpkin. Put green peas there too. Let me draw your attention to the fact that these are not canned peas, but fresh or frozen. If it's not summer and you don't have peas from your garden, then it's best to buy them frozen. Without defrosting, place it in a frying pan with the vegetables, stir and simmer for literally 3-4 minutes. The peas will melt and cook slightly, but will not become mushy. It will be very tasty.

Before removing the dish from the stove, taste it and add salt if necessary. This vegetable stew with potatoes and pumpkin is prepared very quickly, literally in half an hour with all the preparations, so a delicious hearty and healthy lunch will not keep you waiting.

Vegetable stew with meat and beans - a hearty dish recipe

No matter what this dish is called in different countries, it is loved everywhere and prepared with pleasure. This is a great stew that's easy to make. This version introduces another hearty and tasty ingredient - white beans. In some cases, it can easily replace meat, because it contains so much healthy protein. And as a pity, you don’t have to add meat.

To prepare vegetable stew with beans and meat we will need:

• eggplants - 2 pcs.;
• zucchini - 2 pcs.;
• carrots - 2 pcs.;
• sweet pepper - 1 pc. (large);
• onions - 2 pcs.;
• tomatoes - 300 gr.;
• potatoes - 5 pcs.;
• meat - 400 gr.;
• beans - 200 gr.;
• tomato paste - 2 tablespoons;
• vegetable oil for frying;
• greens to taste;
• garlic - 2-3 cloves.

Preparation:

1. Start with the beans for this stew as this can take the longest. Fresh beans must first be soaked in cold water for 1-2 hours (more is possible), and then boiled in salted water. You can also use canned beans, but then be sure to rinse them from the broth in which they were in the jar. Canned food should not be cooked. Simply add it to the stew at the appropriate stage.

2. Peel the eggplants and zucchini. cut them into cubes of the same small size.

3. Peel the potatoes and carrots. Wash the pepper and remove the seeds from the center. Cut all vegetables into cubes. Onion into thin quarter rings.

4. Cut the meat into small pieces. Pork is ideal for stews, as it cooks quickly and has layers of fat, which will make the stew more flavorful and juicy.

Place the chopped meat in a frying pan and fry until cooked and lightly crisped. The crust will give its own taste.

5. Pour a little oil (3-4 tablespoons) into a large saucepan. Place zucchini, tomatoes, peppers and eggplants in it and simmer over low heat. Lightly add salt so that the vegetables release their juice and cook in it instead of water. There may seem to be too many vegetables, but keep in mind that during cooking their volume will decrease by at least a third. Cover with a lid and leave to simmer.

6. When the meat is almost ready, add onions and carrots to the frying pan. Stir and lightly fry the vegetables until they soften. You can fry it a little for taste. At the very end, add chopped garlic.

7. When the vegetables have settled slightly, put the potatoes in the pan and continue to simmer along with them.

8. After 5 minutes, add the beans. It is already boiled, but it needs time to become saturated with the taste and aroma of vegetables and fit harmoniously into a vegetable stew with potatoes and meat together. Cover everything with a lid and simmer until done.

9. When the vegetables are almost ready, place the meat with carrots and onions in the pan. Add tomato paste and mix everything well.

10. Now try to see if there is enough salt. You can add aromatic spices or herbs and season lightly. After this, cover with a lid and simmer just a little until all the vegetables, meat and beans are fully cooked.

You can serve the dish immediately hot, but it is better to let it sit for about 30 minutes.

This is a tasty and satisfying dish, but at the same time light on the stomach. Perfect for those who don't eat pork. To make the broth in which the vegetables are stewed more aromatic and rich, the chicken should first be lightly fried until lightly browned. This little secret greatly affects the taste of the dish. The chicken itself, with its tender, slightly sweet meat, goes perfectly with stewed vegetables. This is one of my favorite combinations, especially with potatoes.

To prepare we will need:

• chicken – 800 gr.;
• several potatoes;
• onions – 3-4 pcs.;
• carrots – 1 large or 2 medium;
• zucchini – 2 pcs.;
• a quarter of a head of cabbage;
• a couple of tomatoes;
• garlic - 2-3 cloves;
• frozen vegetable mixture (kohlrabi, broccoli, green beans, peas, bell peppers) – 200 gr.;
• parsley;
• salt and pepper;
• vegetable oil;

Preparation:

1. First of all, you need to cut onions, zucchini and carrots into half rings, potatoes into cubes, cabbage into strips, tomato into slices.

2. Any chicken meat is suitable, both breast and legs. You can cut up a whole carcass and get all types of meat for every taste. Cut the chicken into portions. Fry in oil until golden brown. Then place it in a deeper dish, saucepan or frying pan, fill it with hot water and cover with a lid. Let it simmer over medium heat.

3. In a second frying pan at this time, fry the onion in vegetable oil until soft and lightly browned. After this, add the onion to the chicken. Place potatoes cut into medium cubes there. Continue to simmer under the lid.

4. Fry carrots and zucchini in a frying pan. They should soften and brown a little.

5. When the cabbage is half ready, place the cabbage shredded into thin strips into the pan. Add a bay leaf for flavor as well. Simmer for 5-7 minutes.

6. Add fried zucchini and carrots to potatoes, cabbage and chicken. Add frozen vegetables from the mixture there. Stir and simmer for another 5 minutes.

7. After this, add tomatoes, cut into small slices and chopped garlic. Sprinkle with fresh herbs to taste.

Simmer for another five minutes. Turn off the stove and leave it covered for 10 minutes. Juicy, bright and aromatic vegetable stew with potatoes and chicken is ready. Urgently gather your family around the table and have lunch.

Spring vegetable stew with potatoes and broccoli

Why is the recipe spring? Because after a long and cold winter, you want something fresh, bright and warm. Vegetable stew with potatoes is just right. In addition, it will charge you not only with your mood, but also with a good portion of vitamins. For preparation you will need a very small set of ingredients.

You will need:

• sweet pepper - 1 pc.;
• zucchini - 1 pc.;
• broccoli - 100 gr.;
• onion - 1 pc;
• garlic - 2-3 cloves;
• potatoes - 2 pcs.;
• corn - 100 gr.;
• tomato sauce - 50 gr.;
• vegetable oil for frying;
• pepper and salt to taste.

Preparation:

1. Boil the potatoes and cut into large pieces.

2. Cut the zucchini into circles, the onion into half-moons, and the pepper into strips.

3. Place the peppers in a hot frying pan and fry for 1 minute.

4. Add the zucchini and cook, covered, until half cooked.

5. Add salt.

6. Add broccoli to the pan, then onions and garlic.

7. Simmer for a few minutes. Season with black pepper and add corn and tomato sauce. Mix well.

8. Simmer for a few minutes, then add the potatoes. Cover with a lid and leave on the fire for another 3-5 minutes.

The spring dish is ready. To complete the colors, you can also sprinkle some fresh herbs on top.

Vegetable stew is a universal dish. It can be consumed both hot and cold. Cook, experiment and enjoy the result.

Vegetable stew with potatoes and meatballs - video recipe

What’s great about this dish is that it can be a complete lunch or dinner for the whole family. At the same time, it is already fully balanced to be useful and healthy. A variety of vegetables rich in vitamins and fiber and meat are also combined. It will turn out both satisfying and healthy. What more could you ask for?

Stew made with meatballs is an interesting alternative to stews with stewed meat or chicken. And it cooks very quickly. A set of products, as they say, for every day.

2 recipes

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

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

Ingredients:

(4-6 servings)

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

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

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

• Then add chopped lettuce peppers, which we also fry a little along with the vegetables. You can use canned peppers instead of fresh salad peppers.

• We peel and cut the potatoes.

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

• But I prefer it when the potatoes are boiled and the soup is thick. In this case, we stew the potatoes together with vegetables without pre-frying.
• To make the potatoes bloom better, we use a “special” cut. To do this, take the potato in one hand, use a sharp knife to make a deep cut with the other, but not all the way, and then break off a piece. This produces a characteristic “clack”. It is in the places of “broken spots” that the potatoes “bloom”, giving the vegetable stew a special tenderness. You can see how to make a special incision.
• Combine stewed vegetables and potatoes (fried or with a special cut).
• Add the diced zucchini. It is clear that the younger the zucchini and the more tender its peel, the better. If the peel is thick, cut it off without regret. Lightly fry.
• Lastly, add the coarsely grated tomatoes. You can replace them with tomato sauce; tomato paste is not advisable. Add a little water to lightly cover the potatoes. Salt.
• Simmer all the vegetables under the lid for 20-25 minutes. Stir the stew from time to time. A couple of minutes before the end, add finely chopped herbs, spices, and you can also add a couple of cloves of chopped garlic.
• Turn off the fire. Be sure to allow at least half an hour for our potato stew to steep a little.

Vegetable stew with potatoes and cabbage

I offer another recipe for vegetable stew with potatoes. This stew is ready in just 30 minutes! Those who are short on time will appreciate this dish - fast, tasty and beautiful!

Every year, we look forward to the arrival of spring, with young greenery, and summer - when there is a great abundance of fresh vegetables and fruits. It is from young vegetables that most side dishes for meat dishes are prepared in the summer. TO vegetable side dishes can be attributed delicious vegetable stew with spicy herbs and spices.

Perhaps not every housewife knows how to cook delicious vegetable stew. So it's time to reveal secrets of making delicious vegetable stew. This dish can be used as a side dish or eaten as an independent dish.

Moreover, the dish can also be prepared with meat, after stewing any meat or poultry, using minced meat or high-quality sausages for cooking - then you get a complete dish, a real hit of the summer season!

It is worth noting the fact that meat is best absorbed by the body in the company of vegetables, not potatoes, no, but a variety of vegetables, both heat-treated and raw. Yes, and Mother Nature is generous with gifts in summer and autumn - crispy cabbage, eggplants and zucchini, peppers and tomatoes, a variety of fresh and aromatic herbs, a lot of juicy root vegetables. And all these vegetables will go well in a stew, both in its vegetable version and with meat.

Features of preparing stew from fresh vegetables

There is no need to pre-fry the vegetables to prepare the stew; it is simply not necessary; it is enough to use meat broth. At the end of cooking, you can add a little good butter to the finished dish for a special taste. But there are housewives who do not accept cooking vegetables without first frying, which is a pity. In this case, the vegetables lose some of their vitamins and the stew, most often, turns out to be too fatty.

True, there is another, alternative option, this is when only the onion is fried until transparent, and the remaining vegetables are added in order, starting with carrots. (The sequence of adding vegetables is described below).

But if meat is used, then onions and garlic are fried in oil, meat is added, brought almost to readiness, and only then comes the turn of all the other vegetables. Moreover, the stew can be cooked with broth, and you get a thick soup, or vice versa - evaporate all the excess liquid and then you get an appetizing second one.

Vegetable stew without meat, if the vegetables have not been additionally fried, you can give it even to kids, but only taking into account the fact that the dish does not contain a lot of salt and spices, and the child has already tried all the vegetables included in the composition.

List of ingredients for preparing vegetable stew

• Any meat, minced meat, poultry, semi-finished meat products - optional;
• Medium size potatoes – 5 pcs.;
• Small young zucchini;
• Fresh cabbage - half a fork;
• Fresh green peas – 15 pods;
• 2 heads of sweet onions;
• Young carrots – 300 gr.;
• Bell pepper – 2 pcs.;
• Ripe tomatoes – 3 pcs.;
• Young garlic - half a head;
• Eggplants – 1 pc.;
• Half a chili pepper;
• Refined vegetable oil – 85 ml;
• Salt and black pepper - to taste;
• A large bunch of greenery.

On a note! The good thing about a dish called stew is that the ingredients are not standardized. Products can be replaced or removed altogether. For example, you can remove red hot pepper from the base composition, and the dish will immediately become suitable for baby food. Or, for example, replace potatoes with beans, and white cabbage with cauliflower. The taste of the dish will immediately become different and thereby expand the home menu.

How to cook a delicious stew with vegetables?

If meat is used in the dish, then, as mentioned above, you need to fry chopped onions and garlic in oil and add meat to them. Semi-finished products and minced meat are easy enough to fry, but poultry and meat need to be fried and simmered with the addition of water or broth until almost done.

You can boil the meat separately for a dietary version of the stew, and use ready-made broth, but vegetables must be added to the stew in the order in which they are cooked.

Vegetables, whether from your garden or from the market (from the store), must be thoroughly washed before cooking using cool water. Those that need to be peeled are peeled, the stem of the rest is removed and they are cut. It is worth cutting them into small cubes, but carrots and potatoes should be cut a little smaller, so they will be ready faster.

It is best not to chop the tomatoes, but to chop them and turn them into sauce. You can do this using a food processor, but cutting the tomatoes in half and grating them so that the skin remains in your hands will work quite well.

Washed fresh herbs are chopped very finely, and hot chili peppers are best cut into thin half rings.

On a note! When handling hot peppers, use rubber gloves. Do not rub your eyes or touch your face with your hands. If you happen to get pepper juice in your eyes or on your skin, rinse immediately under cool running water.

Order of priority for adding vegetables to stew. Carrots and potatoes are added to meat products stewed with onions and garlic, then peppers and zucchini, then eggplants and tomatoes, cabbage and peas. Each addition of vegetables occurs at an interval of 10 minutes. The last things to be added to the stew are salt and pepper and fresh herbs. (If you are preparing a vegetable stew without adding meat products, then garlic is added at the end of cooking, along with spices and herbs).

To ensure that all vegetables undergo complete heat treatment and do not remain raw, it is important to control the liquid level during the cooking process. By gradually adding broth or water, the thickness of the summer vegetable stew is also controlled.

During the cooking process, you don’t even need to stir the dish, laying the vegetables in layers as the top ones are cooked. Well, of course, you shouldn’t serve it right away; the stew needs to steep so that all the vegetables exchange flavors and “make friends” in the dish.

With meat, the cooking process will take approximately 1.5 hours, the vegetable version takes no more than 45 minutes.

Enjoy your meal!

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Vegetable stew is one of the healthiest and easiest to prepare dishes. In summer it is prepared from seasonal vegetables, in winter - with cabbage, potatoes, frozen vegetable mixture. Vegetable stew is a must on vegetarian menus; many people make it during Lent. However, if desired, it can be made with meat, and then it will become more satisfying. So experienced housewives know well how to prepare vegetable stew from different types of vegetables, and have several recipes for this universal dish in stock. At the same time, they continue to collect new recipes for vegetable stew, since there are a huge number of options for its preparation.

Cooking features

At first glance, it may seem that preparing vegetable stew is quite simple: chop the vegetables, put them in a pan and simmer. In fact, this process is more complicated and has several subtleties. If you don’t know them, the finished dish will have an unsightly appearance, although it will remain tasty.

• All vegetables have their own structure, and therefore it takes different times to bring them to readiness. For this reason, it is not recommended to put all the vegetables into a saucepan or cauldron at once. Indeed, in this case, some of them will be digested, while others, on the contrary, will remain half-baked. Maintaining the order in which food is added is one of the main rules for preparing a delicious vegetable stew.
• If you fry foods before stewing, they will taste better, but the calorie content of the finished dish will also increase. If you decide to fry foods, it is best to fry each of them separately and only then combine them.
• A beautiful vegetable stew turns out if the pieces of vegetables in it have approximately the same shape and are approximately equal in size. At the same time, it is recommended to cut vegetables into small pieces, although you should not make very small pieces either.
• Eggplants are often included in vegetable stews. These vegetables contain a harmful substance that gives them bitterness, so they require preliminary preparation. It involves soaking eggplants in salt water. To do this, dissolve 10 g of salt in a liter of water. You can simply cut the eggplants in half, add salt, and rinse them after a while - the effect will be the same: the salt will draw out the solanine and the eggplants will become tasty and safe.
• If you are making a stew with meat, then cook it first, since it takes much more time to bring the meat to the desired condition than to stew vegetables.
• To give vegetable stew additional flavor and a seductive aroma, you can use spices, herbs, fresh herbs, and tomato paste. In cases where fresh tomatoes are included in the dish, tomato paste is usually not added.

As already mentioned, there are a lot of recipes for vegetable stew. You can make it not only in a saucepan, but also in the oven or slow cooker. Therefore, the technology for preparing this dish cannot remain unchanged; it depends on the chosen method and the specific recipe.

Classic winter vegetable stew

• white cabbage – 0.3 kg;
• potatoes – 0.75 kg;
• green beans (can be used frozen) – 0.3 kg;
• carrots – 0.3 kg;
• onions – 150 g;
• turnip – 0.3 kg;
• tomato puree – 50 ml;
• butter – 50 g;
• wheat flour – 20 g;
• vegetable broth or water – 0.5 l;
• cloves – 3 pcs.;
• cinnamon - on the tip of a knife;
• salt, ground black pepper - to taste.

Video recipe for the occasion:

Cooking method:

• Wash the cabbage, remove the outer leaves. Shred it.
• Peel the onion and cut into small pieces.
• Peel the carrots and cut into cubes no larger than 1 cm.
• Peel the turnips and cut them into the same pieces as the carrots.
• Peel the potatoes and also chop them with a knife.
• Boil water in a small saucepan, add beans and cabbage, and cook for 10 minutes. Use a slotted spoon to remove the vegetables from the pan or drain them in a colander. Do not pour out the broth - if you do not have vegetable broth, you can use it in the next stages of cooking.
• Fry the flour in a dry frying pan. When its color turns caramel, pour the vegetable broth into the pan in a thin stream, whisking it constantly so that there are no lumps.
• Add tomato paste, stir and keep the sauce on the fire for about 5 minutes, stirring constantly. Turn off the heat, remove the pan from the heat and pour the sauce into a bowl or other clean container.
• Wash the frying pan, dry it, put butter on it. Place on the fire and melt the butter. Add chopped onion and fry it over medium heat until golden brown.
• Add the potatoes to the onion and fry them for 2-3 minutes.
• Place the turnips and onions in the pan and pour in a little sauce. Simmer the vegetables over low heat for 5 minutes. Add cabbage, beans, potatoes and onions. Salt, pepper, add cinnamon and cloves.
• Pour in the remaining sauce, stir and cook for another 15-20 minutes until all the vegetables are soft enough.
• Reduce the heat to low and leave the stew in the pan, covered, for 10 minutes. It is better if the pan is thick-bottomed. A cauldron is even more suitable for preparing stew.

Place the finished stew on plates and serve as a main dish or side dish. Ragu, cooked as a side dish, goes well with any meat dishes, as well as sausages. For example, sausages harmonize well with vegetable stew prepared according to the given recipe.

Classic summer vegetable stew

• eggplants – 0.5 kg;
• zucchini – 0.5 kg;
• sweet pepper – 0.5 kg;
• potatoes – 0.5 kg;
• carrots – 150 g;
• onions – 150 g;
• garlic – 3 cloves;
• tomatoes – 0.5 kg;
• fresh herbs – 100 g;
• vegetable oil – 80 ml;
• salt, pepper - to taste.

Cooking method:

• Peel the eggplants and cut into small cubes. Immerse them in cool, salted water for 20 minutes, then rinse under running water and dry with paper towels.
• Peel the zucchini, cut lengthwise, and remove the seeds with a spoon. If you have small young zucchini, you just need to wash them and pat them dry with a kitchen towel.
• Cut the zucchini into cubes approximately the same size as the eggplant.
• Wash the bell pepper, cut off the stem, and remove the seeds. Cut into small squares.
• Peel the potatoes and cut them into pieces of the same shape and size as other vegetables.
• Peel the onion and cut into small pieces.
• Peel the carrots and chop on a coarse grater.
• Finely chop the garlic with a knife.
• Cut the tomatoes into cubes. It will be even better if you pour boiling water over them and clean them first, although this is not necessary.
• Finely chop the greens with a knife.
• Heat vegetable oil in a thick-bottomed saucepan or cauldron, add onions and carrots. Fry them until the onions turn golden.
• Add sweet peppers, fry onions and carrots with them for 3-4 minutes.
• Add zucchini and eggplant. Fry them for 5 minutes.
• Add the potatoes to the vegetables and fry them together for another 5 minutes.
• Add tomatoes and garlic to the dish, salt and pepper.
• Simmer the vegetable stew over low heat for 15 minutes, stirring occasionally. You can add water only if the liquid released from the vegetables is not enough and they begin to burn.
• Add greens to the stew and stir. Turn off the heat and let the stew sit for 10 minutes.

This stew is good to prepare in the summer, when fresh zucchini, eggplant and tomatoes are quite inexpensive or, even better, grow in the beds of your garden plot.

French vegetable stew (ratatouille)

• zucchini – 0.4 kg;
• eggplants – 0.4 kg;
• tomatoes – 0.4 kg;
• olive oil – 20 ml;
• Provencal herbs, salt, pepper - to taste.

Cooking method:

• Wash the vegetables and cut into slices no thicker than half a centimeter.
• Immerse the eggplants in salted water for 20 minutes, then rinse and dry.
• Grease an ovenproof dish with olive oil. It will be better if you choose a round shape.
• Arrange the vegetables in a spiral. They need to be alternated in strict order and overlapped so that they all fit.
• Drizzle the vegetables with the remaining oil, sprinkle with salt, pepper, dried or fresh herbs.
• Place the pan in the oven and turn it on. Bake vegetables at 200 degrees for 45 minutes.

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

Vegetable stew with minced meat in Bulgarian style

• potatoes – 1 kg;
• bell pepper – 0.5 kg;
• minced pork and beef – 0.5 kg;
• tomatoes – 0.5 kg;
• water – 0.25 l;
• vegetable oil – 50 ml;

Cooking method:

• Peel the potatoes and cut into cubes.
• Wash the peppers, cut off the stems and remove the seeds. Cut the pulp into not too small cubes. The stew will look beautiful if you take one red pepper and one of a different color.
• Cut the tomatoes into cubes.
• Heat the oil in a deep frying pan and fry the minced meat in it for 10 minutes.
• Add the pepper and fry the minced meat for another 5 minutes.
• Enter potatoes and tomatoes. Salt and pepper to taste, add water.
• Simmer vegetables with minced meat over low heat for about 30 minutes.
• Add the greens finely chopped with a knife, stir, continue cooking for another 5 minutes.

Vegetable stew prepared according to this recipe is somewhat reminiscent of lecho, only with potatoes and minced meat.

Vegetable stew in Spanish

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

Cooking method:

• Pour boiling water over the tomatoes and peel them. Grind with a blender or rub through a sieve.
• Add finely chopped herbs, salt, sugar and pepper to the tomato puree, mix well.
• Wash the zucchini, dry it, cut into slices.
• Wash the pepper. After removing the stem and seeds, cut each vegetable in half lengthwise. Cut into half rings.
• After peeling the onion, also cut it into halves of rings.
• In one pan, fry the onions and peppers in oil, in another fry the zucchini.
• Place the fried vegetables in one pan, pour in tomato sauce and simmer for 30 minutes.

Before serving, sprinkle the stew with chopped herbs. Try to get a lot of sauce on everyone’s plate – it’s very tasty.

Vegetable stew is prepared in almost all countries of the world, so there are a huge number of recipes for this dish, and each has its own feature that makes the dish unique.

Vegetable stew in the summer, in any form, cold or hot, is very good. They prepare a stew with zucchini, potatoes, and eggplants. And any other vegetables. And although it is a vegetable, it is even prepared with meat.

Mostly vegetables are fried in a frying pan, but can be cooked in the oven or in a slow cooker. I wrote an article a long time ago in which there are three interesting recipes and it is called: Ratatouille - vegetable stew. Be sure to watch it, it's really beautiful, original and interesting.

Recipes for vegetable stew prepared at home with zucchini, eggplant, potatoes

Let's look at a few recipes, with different ingredients and prepared differently.

1. Recipe for a very tasty aromatic vegetable stew

Ingredients:

• Eggplants - 5 pcs.
• Sweet peppers - 4-5 pcs.
• Onions - 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

Preparation:

1. Wash the eggplants, cut off the ends on both sides, and cut into large pieces. Place in a deep cup. Add a teaspoon of salt, stir and leave for 15-20 minutes so that they release juice and the bitterness goes away. After this, rinse well, squeeze and dry with paper towels.

2. Also cut the potatoes coarsely.

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

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

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

5. For tomatoes, make a cross-shaped cut on the side opposite the stalk. We put 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 getting burned, or just let them cool a little. Now loosely remove the skin and chop coarsely.

6. Peel the garlic and crush it with a garlic clove.

Let's start frying the vegetables

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

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

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

When you put something in a pan, especially a hot one, don't forget to stir it right away.

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

11. Let it 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 pepper. Add tomato paste or ground tomatoes, or tomato juice. Fresh tomato slices, sugar.

12. Pour in half the greens.

13. Set the fire to maximum. Mix everything gently and lightly. Don't make porridge from 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 them 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. Then turn off the heat and let it brew for another 30 minutes to two hours. Who has how much patience?

16. Our vegetable stew is ready.

Serve the dish hot or warm, first sprinkled with fresh herbs.

Look at this beauty. It’s a pity to eat it, I want to look, but the aroma emanates from it is impossible to stand.

Bon appetit!

2. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

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

Preparation:

1. Wash all products, dry them, clean them 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 them a little thicker or a little thinner, but this will simply increase or decrease the cooking time. Well, too thick ones can be tough.

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

4. Cut the carrots into large strips. Cut the onion into thin half rings.

5. Place the frying pan on maximum heat, pour in vegetable oil and heat it up. Place the zucchini in the pan and fry on both sides until the zucchini begins to brown on each side.

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

7. Place the tomatoes, cut into small slices, into the frying pan. Sprinkle with your favorite spices, we have basil, Provençal herbs, a mixture of peppers and I always add hot pepper, but this is optional.

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

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

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

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

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

Place on plates, garnish with a sprig of herbs and serve.

Bon appetit!

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

Ingredients:

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

Preparation:

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

2. We also cut the potatoes into large cubes. We will cook the potatoes separately. Pour some water into the pan, add salt, add the potatoes and cook until almost done.

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

4. Stir and fry for 5-6 minutes.

5. Drain the dark liquid that appears from the eggplants. We wash them well, dry them with a paper towel and add them to the pan with the onions and peppers.

6. Mix everything. Fry for about 5 minutes. Then close the lid and simmer for another 8-10 minutes, until cooked.

7. Slice the zucchini thinly into semicircles or, if large, into quarters. And fry for 5-6 minutes in a separate frying pan. Be sure to add some salt.

8. Cut the tomatoes crosswise. Pour boiling water for 2-3 minutes. We take it out and remove the skin.

9. Cut the tomatoes into small pieces and add to the eggplants. We send zucchini there too. Salt the tomatoes, pepper, mix everything.

10. Drain the water from the potatoes, add the finished boiled potatoes to the vegetables. Squeeze the garlic in there too. Mix. Cover with a lid and simmer for another 5 minutes.

In general, vegetables are fried over high heat, but when they are stewed, we reduce the heat.

Place the prepared vegetable stew on plates and sprinkle with herbs.

Bon appetit!

4. Video - Vegetable stew with meat

Bon appetit!