Recipe for vegetable stew with potatoes. Vegetable stew with potatoes: a recipe for Slavic cuisine

Assorted vegetables can be used to prepare a variety of hearty delicious dishes. They are especially relevant in the autumn, when the market has a huge selection of seasonal fruits. The vegetable stew is very tasty. Recipes with potatoes and zucchini, which always turn out to be successful, are published below.

Homemade vegetable stew with zucchini and potatoes

To prepare such a treat, it is better to take thick-walled dishes or a real cauldron. Prepare from products: 2 medium onions, 7 potato tubers, ¼ of a head of cabbage, salt, 3 pcs. red sweet pepper and carrots, 2 large tomatoes, a small zucchini, a pinch of a mixture of ground peppers, suneli hops, curry.

1. All vegetables are cleaned. Onions and carrots are cut into small cubes. The ingredients are fried in a cauldron on any fat with curry and salt.
2. Potatoes, zucchini and sweet peppers are cut in the same way.
3. Together, the vegetables are fried for a couple more minutes.
4. Next, the components are poured with half a glass of purified water and closed with a lid.
5. When the potatoes are half ready, you can send chopped cabbage, the remaining seasonings, salt and chopped tomatoes to the cauldron.
6. The stew is stewed under the lid for another 10-12 minutes.

Served with fresh homemade bread.

Recipe for cooking in a slow cooker

The more spices you use, the richer the stew will be. If it is not possible to independently compose a suitable composition of seasonings, you can take a ready-made mixture of aromatic herbs intended for vegetables (a couple of small spoons). Also taken: 5 potatoes, 3 small zucchini, onion, carrot, salt.

1. All components are washed, cleaned and cut into cubes.
2. In the "Frying" program in oil, onions and carrots are cooked for 3-4 minutes.
3. Next, potatoes, zucchini, salt and seasoning are sent to the bowl. Together, the ingredients are cooked for a couple more minutes.
4. It remains to turn on the "Extinguishing" mode, and simmer the food for 35 minutes.

Additional sauce for this juicy dish is not required.

Ragout with zucchini and Greek potatoes

A dish with Greek notes will definitely include white wine and eggplant. Alcohol will need to take half a glass. In addition, it is used: 1 pc. carrots, eggplant, yellow sweet peppers and onions, 4 potato tubers, 4 small zucchini, sea salt, a little sugar, olive oil, a pinch of oregano.

I clean and cut all vegetables in advance, you can do this during cooking. I cut the carrots into circles, I cut the onions for cooking vegetable stew with potatoes into half rings, not very thinly (or into cubes - whenever).




I cut the zucchini in half lengthwise, then cut each half in half again and cut into segments about 1 cm thick. Cut the sweet lettuce pepper lengthwise, shake out the seeds, and remove the stem. I cut the pepper into small cubes. For vegetable stew, fine cutting is not needed, so the vegetables will retain their shape and structure when stewed.




Now about potatoes, about the method of slicing. We take a potato, cut it in half lengthwise if it is large, if it is small, then leave it whole. With a knife, make an incision as usual when cutting a piece from a tuber. But we do not cut through to the end, but only to the middle and then, as it were, we break off a piece. At the break point, the potatoes will boil and thicken the vegetable stew. In this way, we cut the whole potato for cooking vegetable stew.






In a frying pan or in a cauldron, fry the onion until transparent, pour carrots and sweet peppers to it. Simmer for a few minutes while stirring the vegetables.




Add potatoes and all spices. Mix with fried vegetables. If you want the potatoes not to be too soft, you can lightly fry them. Pour a glass of water, add salt to taste and, under a tightly covered lid, cook the stew until the potatoes are soft. It is not necessary to mix, the potatoes will steam well and evenly, remain whole, but will be very soft.




When the potatoes are almost cooked, we will make a tomato filling for vegetable stew. We clean the tomatoes from the stalk, cut into pieces and grind in a blender in a puree.






Add zucchini to the skillet with potatoes and vegetables. Mix carefully.




Add chopped tomatoes, mix with vegetables. Again, cover with a lid and on a very quiet fire we will simmer for 15-20 minutes until the tomato mass thickens. At the end of cooking, we try vegetable stew for salt.




Before removing from heat, season the stew of vegetables and potatoes with finely chopped herbs and three two or three cloves of garlic. Stir, cover with a lid and leave to infuse on a hot stove.




Stir again before serving. Arrange on plates, serve with vegetable salad, fresh homemade bread and herbs. If vegetable stew with potatoes is not prepared for fasting, then add sour cream to it - it will be very tasty! By the way, for the post you can cook

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

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

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

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

Ingredients

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

Cooking method

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

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

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

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

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

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

Short recipe: vegetable stew with potatoes

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

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

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

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

Recipe vegetable stew with potatoes:

First you need to prepare all the vegetables, so as not to be distracted later. Remove the skin from the potatoes and cut in half. If the potatoes are large, then divide the peeled tuber into three or four parts.

Cut the head of the onion into small cubes. Using a large grater, chop the carrots. And we clean the zucchini and the mode with a medium bar.

We remove the stalk and seeds from the bell pepper, cut it into either straws or a small cube. Tomatoes are also a cube mode, but a little larger. Shred the cabbage into thin strips.

We take a large-sized frying pan or stewpan, pour in a little refined oil and throw potatoes for frying. We do not cover with a lid and do not salt. The potatoes should brown.

After 10 minutes, when the potato pieces browned their sides, add carrots, onions and zucchini. Cook for about 3-4 more minutes until the vegetables are softened.

Then add tomatoes, peppers and cabbage and mix gently. Pour the tomato puree diluted in 100 ml of hot water and cover with a lid. After a couple of minutes, salt and pepper the vegetable stew. It is better not to add spices, as they will interrupt the taste of vegetables.

Stew vegetable stew with potatoes for about 20-30 minutes. Readiness is determined by the softness of the potatoes. Garlic is added 10 minutes before turning off. A couple of cloves will be enough. At the same time, it is better to finely chop the garlic than to push it through a press.

All! Delicious and satisfying vegetable stew with potatoes is ready. It turns out juicy and fragrant and is perfect for a family dinner.

Without adding fat, - one of the traditional diet menu recipes. And for lovers of nutritious dishes, it will not be difficult to add the missing ingredients. So here are some easy recipes.

Vegetable stew with zucchini, potatoes, cabbage and tomatoes

Currently, a slow cooker is often used to prepare stews. Let's cook stew in it. Thanks to the modern device, there is no need to add oil. Due to this, the calorie content of the dish is reduced. In summer, you can use fresh vegetables, and in winter, frozen preparations. So, vegetable stew with potatoes and zucchini. Use cabbage, tomatoes, garlic, zucchini, potatoes, cream (10%), salt. Take the number of products based on the size of your bowl. Wash the potatoes, remove the skin, cut into cubes. Young zucchini do not need to be peeled, just cut into pieces. Chop the tomatoes, garlic can be added whole and then removed or chopped finely. Shred the cabbage. Salt it immediately and remember a little with your hands. Put all products in a bowl, pour cream and stir. You need to cook vegetable stew with potatoes on the “Baking” program. The time depends on the amount of ingredients. The average is one hour. You can salt the dish before turning on the program or a few minutes before cooking. This stew can be prepared for small children.

Vegetable stew with potatoes, zucchini and herbs

Another simple one you will need: potatoes, bell peppers, carrots, zucchini, green and onion, tomato paste, dill, parsley, basil, black pepper, vegetable oil, salt. We will cook the food in the traditional way - on the stove. But if you want to use a slow cooker, then use the recommendations from the previous description. Wash, peel and cut potatoes and carrots. Cut the onion into half rings. Cut young zucchini into pieces. In a deep frying pan, and preferably in a cauldron, sauté carrots and onions. Put potatoes, zucchini, peppers on them. Fill with water and simmer for about half an hour. Wash your greens. Chop not too finely. Add to the cauldron, season the vegetable stew with potatoes with tomato paste, salt and pepper. Mix well. Leave on fire for 10 minutes.

Vegetable stew with potatoes and eggplant

The recipe includes the following ingredients: potatoes, eggplant, tomatoes, bell peppers, onions, carrots, herbs, spices. Wash vegetables. Peel the potatoes, cut them into cubes. Eggplants don't need to be skinned if they are young. Chop the onion. On a grater (large or small), grate the carrots. Bulgarian pepper cut into thin strips. Scald the tomatoes with boiling water. This will make it easy to remove the skin from them. Chop them up. Chop greens. You can use dill, basil, green onion, parsley. Fry onions and carrots in a cauldron. Then put bell peppers, tomatoes, eggplants, potatoes to them. Tomatoes should give juice, then pepper the dish, salt, add spices. Pour a glass of water and simmer for half an hour under the lid. Reduce or increase the cooking time depending on the amount of food. Vegetables should become soft, boiled. A few minutes before the end of cooking, add greens. Add a clove of garlic for flavor. Let the stew brew for 15 minutes, serve.