Delicious vegetable stew recipe. Pre-preparation of vegetables

Vegetable stew can be cooked at any time of the year, but it is in summer that it acquires that special taste that can be called “fresh”. In addition, freshly harvested vegetables also contain the maximum amount of vitamins that are so necessary for our health. So let's not delay! We urgently go to the garden or the market and to the stove - to cook a delicious stew!

A few words about stew

Vegetable stew was born after the classic, consisting of meat ingredients. The French dish "to stimulate the appetite" had several prototypes in the culture of ancient civilizations, but its modern version has come down to us in the European format.

Stew, as a dish, suggests multi-component. It consists of small, pre-fried pieces of different types of food, joined together and stewed in a thick, appetizing sauce. Vegetable stew is prepared from both fresh (in summer) and canned (in winter) vegetables. In the warm season, a lot of fresh herbs are put in this dish, and closer to autumn, mushrooms begin to appear in it.

Stew secrets

A delicious vegetable stew is prepared from two or three types of vegetables, combined with each other either in equal proportions, or so that one is leading, and the rest are accompanying, helping the taste to open up.

Each vegetable has its own density, which affects the cooking time. First, “dense” potatoes and carrots are placed in the stew, and only then softer, quickly stewed vegetables. It is customary to put onions at the beginning, garlic and cheese - a minute before the dish is ready.

When choosing spices for stews, you need to take into account the compatibility of the latter with certain types of vegetables: for example, basil is best suited to tomatoes, cumin - to cabbage, garlic - to eggplant. Fresh herbs and peppers harmonize well with all vegetables.

The aesthetic side of the issue in the preparation of stews is no less important than the taste. Do you want your finished dish to look beautiful? Cut the vegetables into pieces of the same size and shape.

Vegetable stew can be prepared in two ways:

1. Collect all the vegetables together in a ceramic dish or a thick-walled saucepan and simmer them either on the stove or in the oven (the latter option is preferable, as it allows you to get a tastier stew).

2. Separately fry each type of vegetable, then do the same as indicated in paragraph one.

Delicious vegetable stew recipes include both classic Russian dishes and those that are loved in other countries of the world.

Potato stew

№1. We cut four potatoes, two small carrots and one onion into slices, fry, then pour in tomato sauce and simmer for twenty minutes. As soon as the stew is almost ready, add one hundred to one hundred and fifty grams of green peas, salt and black pepper to it. Before serving, sprinkle the dish with finely chopped dill or parsley.

№2. One kilogram of potatoes cut into cubes and fry. Add to it two finely chopped onions, six hundred grams of diced eggplant, two red bell peppers and fry again. Put one tablespoon of fresh oregano, three cloves of garlic, salt and pepper into the stew. Boil six hundred grams of tomatoes for one minute, peel, cut coarsely and add to the stew. Mix everything thoroughly and bake in the oven for forty-five minutes. We decorate the finished dish with one bunch of finely chopped parsley.

№3. Five hundred grams of potatoes cut into large cubes and cook until half cooked. Three hundred and fifty grams of champignons and one head of onion cut into pieces and fry in vegetable oil. We mix potatoes with broth, mushrooms, onions, two hundred grams of chopped white cabbage, one carrot, salt and pepper in one pan. Simmer for five to ten minutes. Serve with chopped fresh herbs.

Cabbage stew

№1. We soak twenty grams of dried mushrooms in warm water, after which we cook in it for about thirty minutes. We cut one and a half kilograms of kohlrabi into cubes and cook for ten minutes in salted water. We mix together one tablespoon of wheat flour, browned in butter, five tablespoons of dry white wine, two hundred grams of mushroom broth, two hundred grams of heavy cream and four hundred grams of cabbage broth. Cook the resulting mass for ten minutes, stirring constantly. Put mushrooms and kohlrabi into the prepared sauce, add salt, pepper and one and a half tablespoons of chopped chervil and cook over low heat for five minutes. Sprinkle the finished dish with one tablespoon of chervil.

№2. Boil the leaves of one head of cabbage in salted water and place on a greased baking sheet. We put rice mass in them, prepared from lightly fried two or three heads of onions, one hundred and fifty grams of boiled and also slightly fried rice, a few chopped eggs (to taste), fifty grams of grated cheese, salt, black pepper and parsley. We close the rice mass with cabbage leaves. Fill a baking sheet with hot water and place in the oven. As soon as the dish is almost ready, fill it with eggs, beaten with fifty grams of grated cheese.

№3 . We disassemble five hundred grams of cauliflower into inflorescences and cook in salted water until half cooked. In vegetable oil, fry one head of finely chopped onion and a small carrot. Add four chopped tomatoes to them and simmer for five minutes. Pour vegetable broth over the stew, put two diced potatoes in it and simmer under the lid for ten to fifteen minutes. Before the end of cooking, add cauliflower, ground coriander, pepper to the stew and simmer until the potatoes are ready.

Zucchini stew

Peel three hundred grams of zucchini, cut into cubes, fry in vegetable oil until golden brown and transfer to a saucepan. In the remaining oil, fry one head of finely chopped onion and two tomatoes, divided into slices, after which we combine them with zucchini. Add one hundred and fifty grams of finely chopped cabbage, pour a small amount of water and simmer until the vegetables soften. In an almost ready stew we put one hundred and fifty grams of sour cream, salt and simmer for five to ten minutes.

eggplant stew

On one tablespoon of butter, fry one chopped head of onion, mixed with one clove of chopped garlic. Add to the container three chopped bell peppers, three diced eggplants, three diced zucchini, divided into eight slices each four tomatoes, black pepper and bay leaf. Simmer the stew over low heat. We bake the finished vegetable mass in the oven, sprinkling it with one hundred grams of grated cheese.

Chanfotta (Sicilian stew)

In a large saucepan, fry one onion, one stalk of celery and basil for two minutes. Add seven hundred grams of grated tomatoes to them, mix thoroughly and bring to a boil. We put seven hundred grams of diced potatoes, two eggplants and two zucchini in the stew. Salt, pepper, simmer over low heat for twenty minutes. Add seven hundred grams of yellow bell pepper and simmer for another five to ten minutes.

Vegetable stew with coconut milk

Five minutes on low heat in three hundred milliliters of water, cook two hundred and thirty grams of potatoes, one hundred and fifty grams of carrots and one hundred and twenty grams of green beans (potatoes and carrots are best cut into large cubes - five centimeters each). Add diced eggplant to the vegetables, pour two hundred grams of coconut milk into the stew, salt, bring to a boil and simmer over low heat for five to seven minutes. Fry six curry leaves, de-seeded and finely chopped dried chili pepper, one teaspoon of cumin, one teaspoon of coriander and half a teaspoon of turmeric in olive oil for twenty seconds. Mix spices with vegetables. Ragu is ready.

Indian vegetable stew

On one tablespoon of vegetable oil, fry one small, finely chopped onion head until golden brown. Add a chopped clove of garlic to it, fry for another minute, after which we put one teaspoon of cumin seeds, a quarter teaspoon of chili pepper powder, the same amount of turmeric and salt (to taste). Mix everything thoroughly. We send one green chili pepper and four pieces of diced boiled beets to the stew. Saute the vegetable mixture for two minutes. Add three chopped carrots to the stew and fry for another five minutes. Pour the vegetables with one glass of coconut milk and bring to a boil. Serve the finished dish with fresh herbs.

Vegetable stew is one of the most useful and easy-to-cook dishes. In summer it is prepared from seasonal vegetables, in winter - with cabbage, potatoes, frozen vegetable mixture. Vegetable stew is always present on the menu of vegetarians, many people make it in fasting. However, if desired, it can be made with meat, and then it will become more satisfying. So experienced housewives know well how to cook vegetable stew from different types of vegetables, and have several recipes for this versatile 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 cooking vegetable stew is quite simple: cut vegetables, put them in a saucepan and simmer. In fact, this process is more complicated and has several subtleties. If you do not 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 in a pot or cauldron at once. Indeed, in this case, some of them will be digested, while others, on the contrary, will remain half-baked. Compliance with the order of laying products is one of the main rules for preparing a delicious vegetable stew.
• If the products are fried before stewing, they will be tastier, but the calorie content of the finished dish will increase from this. If you decide to fry foods, then it is best to fry each of them separately and only then combine.
• A beautiful vegetable stew is obtained if the pieces of vegetables in them are approximately the same shape and approximately equal in size. At the same time, it is recommended to cut vegetables into small pieces, although it is also not worth doing very small pieces.
• Eggplants are often included in the vegetable stew. These vegetables contain a harmful substance that gives them bitterness, so they need to be prepared beforehand. It consists in soaking eggplants in salt water. To do this, 10 g of salt is dissolved in a liter of water. You can simply cut the eggplant in half, salt it, and rinse it after a while - the effect will be the same: the salt will draw out the solanine and the eggplant will become tasty and safe.
• If you are making a stew with meat, then cook it first, as it takes much more time to bring the meat to the desired condition than to stew vegetables.
• To give the vegetable stew an additional taste and seductive aroma, you can use spices, spices, fresh herbs, 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 vegetable stew recipes. You can make it not only in a saucepan, but also in the oven, 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 (you can use 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, black ground pepper - to taste.

Cooking method:

• Wash the cabbage, remove the top sluggish leaves. Chop.
• Peel the onion from the husk and cut into small pieces.
• Peel the carrots and cut into cubes no larger than 1 cm.
• Peel the turnip, cut it into the same pieces as the carrots.
• Peel the potatoes and also chop with a knife.
• Boil water in a small saucepan, throw beans and cabbage into it, cook them for 10 minutes. Remove the vegetables from the pot with a slotted spoon or drain them in a colander. Do not pour out the broth - if you do not have vegetable broth, then you can use it in the next steps 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, constantly whisking it with a whisk so that there are no lumps.
• Add the tomato paste, stir and let the sauce simmer for about 5 minutes, stirring constantly. Turn off the heat, remove the pan from the stove and pour the sauce into a bowl or other clean container.
• Wash the pan, dry it, put butter on it. Put on fire and melt the butter. Add chopped onion and fry over medium heat until golden brown.
• Add the potatoes to the onion and fry for 2-3 minutes.
• Put turnips and onions in a saucepan, pour in a little sauce. Simmer 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 saucepan covered for 10 minutes. It is better if the pan is thick-bottomed. Even more suitable for cooking stew cauldron.

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

Classic summer vegetable stew

• eggplant - 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 eggplant and cut into small cubes. Dip them for 20 minutes in cool salted water, then rinse in running water and pat dry with paper towels.
• Peel the zucchini, cut lengthwise, remove the seeds with a spoon. If you have young zucchini of small size, you just need to wash them and pat them dry with a kitchen towel.
• Cut the zucchini into cubes about the same size as the eggplant.
• Wash the bell pepper, cut the stalk, remove the seeds. Cut into small squares.
• Peel the potatoes and cut them into pieces of the same shape and size as the other vegetables.
• Free the onion from the husk and cut into small pieces.
• Peel and chop the carrots on a coarse grater.
• Finely chop the garlic with a knife.
• Cut the tomatoes into cubes. It would be even better if you pour boiling water over them beforehand and clean them, although this is not necessary.
• Finely chop the greens with a knife.
• In a thick-bottomed saucepan or in a cauldron, heat vegetable oil, put onions and carrots in it. Fry them until the onion turns golden.
• Add bell pepper, fry onions and carrots with it for 3-4 minutes.
• Add zucchini and eggplant. Fry them for 5 minutes.
• Add the potatoes to the vegetables and fry them with it 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. Water can be added only if the liquid released from the vegetables is not enough and they begin to burn.
• Pour greens into the stew, mix. Turn off the heat and let the stew steep for 10 minutes.

Such a stew is good to cook in the summer, when fresh zucchini, eggplant and tomatoes are very inexpensive or, even better, grow in the beds in your backyard.

French vegetable stew (ratatouille)

• zucchini - 0.4 kg;
• eggplant - 0.4 kg;
• tomatoes - 0.4 kg;
• olive oil - 20 ml;
• Provence herbs, salt, pepper - to taste.

Cooking method:

• Wash the vegetables and cut into slices no more than half a centimeter thick.
• Dip eggplant for 20 minutes in salted water, 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 shape. They need to be alternated in a strict order and laid out with an overlap so that they all fit.
• Drizzle vegetables with remaining oil, sprinkle with salt, pepper, dried or fresh herbs.
• Send the form to the oven and turn it on. Bake vegetables at 200 degrees for 45 minutes.

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

Bulgarian vegetable stew with minced meat

• 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 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, one - 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 pepper and fry the minced meat with it for another 5 minutes.
• Enter potatoes and tomatoes. Salt and pepper to taste, cover with water.
• Simmer vegetables with minced meat over low heat for about 30 minutes.
• Pour 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.

Spanish vegetable stew

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

Cooking method:

• Pour boiling water over tomatoes, peel. 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, cut into slices.
• Wash the pepper. After removing the stem and seeds, cut each vegetable in half lengthwise. Cut into half rings.
• Onion, peeled, also cut into halves of the rings.
• In one pan, fry the onion and pepper in oil, in the other, fry the zucchini.
• Put the fried vegetables in one pan, pour in the tomato sauce and simmer for 30 minutes.

Sprinkle the stew with chopped herbs before serving. Try to get more sauce on everyone's plate - it is 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.

Summer is a time that pleases us with an abundance of healthy, tasty and fresh vegetables. Vegetable stew is probably the most common and delicious dish that is prepared in the summer. Any housewife will be able to find the perfect stew recipe that will win the hearts of all households, and also, with a little ingenuity, will surely acquire a signature dish.

Vegetable dishes are very popular, they are cooked in the cuisines of all nations. In France, the stew is called ratatouille, and in Greece - Briam. But, no matter what the dish is called, it is always based on finely chopped vegetables.

Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. Ragout is prepared in three ways - it can be made in a slow cooker, stewed on the stove or baked in the oven.

If you want to please your family with a delicious, nutritious meal, just choose the foods that your household loves and start cooking.

Whatever cooking method you choose, remember to follow the basic simple rules that will help you prepare the perfect meal.

1. For an aesthetic appearance of the stew, it is necessary to cut all the components in the same way - ideally, it should be finely chopped.
2. The most ideal option is when each ingredient is stewed separately, because. All products have their own time to readiness. If stewing each vegetable separately does not work, then add them to the dish in the order provided by the recipe. Then the taste of each component will be fully revealed.
3. If the stew is prepared with the addition of eggplant, do not be too lazy to cut it into rings, rub with salt and leave for half an hour to remove the bitter aftertaste. After a good wash, dry, cut into squares.
4. Some recipes involve the use of a special sauce that makes the dish more original. But if you want to cook the most healthy low-calorie dish, you should stop using sauces.
5. The most basic key to the perfect dish is your own imagination. Do not be afraid to experiment, choose the ideal proportions of vegetables, relying on your taste.

How to cook vegetable stew in a slow cooker

Most women prefer food from a slow cooker - this wonderful device greatly simplifies the cooking process without requiring constant attention. A slow cooker frees a woman from the need to constantly look after food; food does not burn, does not dry out, does not turn into gruel. Such cooking recipes will be within the power of even novice cooks.

Vegetable stew with meat

Ingredients:

• pork - 450 gr;
• carrots - 70 gr;
• potatoes - 450 gr;
• onion - 70 gr;
• avocado - 3 pcs.;
• tomato paste - 4 tbsp. l.;
• garlic - 3 teeth;
• salt, pepper - to taste;
• olive oil - 100 ml.

How to cook:

1. We chop the pulp into squares, and then fry a little in a pan. There is no need to add oil, let the pork fry in its juices.
2. Cut the carrots and onions, fry them for a couple of minutes. We spread the tomato paste, garlic cloves, add the meat, pour a little water. We simmer for a few minutes.
3. Put the potatoes and avocado into the pan, cut into small slices. Season with salt, pepper or any other spices, mix everything well. Pour vegetables with water, but a little, about one measuring cup.
4. We select the "extinguishing" mode. In different multicookers, the cooking time varies slightly, but on average it ranges from thirty to forty minutes.

Sour cream, natural yogurt will give the dish a more delicate taste. Buns with garlic or tortillas are well suited for food.

Vegetable stew with chicken

Chicken stew will take pride of place in the children's menu, and it will also be appreciated by those who are on a diet or adhere to proper nutrition. This dish is very healthy and low-calorie.

Ingredients:

• chicken fillet - 400 gr;
• eggplant - 400 gr;
• carrot - 85 gr;
• onion - 155 gr;
• cherry tomatoes - 8 pcs.;
• salt, pepper - to taste;
• olive oil - 85 ml;
• favorite seasonings.

How to cook:

1. We wash the fillet under water, cut into pieces. Fry it in a pan, seasoning with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
2. Cut the vegetables into large squares, remove the skin from the tomatoes. Pour the oil, put the vegetables in layers. We simmer for ten minutes. The multicooker lid must be closed.
3. Open the lid, add salt, mix the vegetables well, simmer them open for another fifteen minutes.
4. Put the meat in a saucepan, pour a little water. The dish will be ready in twenty minutes.

Parsley, dill or other herbs will add a subtle flavor to the finished dish.

How to cook vegetable stew in the oven

To pamper the representatives of the stronger sex, you can add meat to the dish. In this recipe we will use veal. The meal turns out hearty, rich and very tasty.

Ingredients:

• veal - 500 gr;
• zucchini - 1 pc.;
• potatoes - 500 gr;
• carrots - 2 pcs.;
• bitter bulbs - 3 pcs.;
• tomatoes - 1 pc.;
• paprika powder - 20 gr;
• boiling water - 250 ml;
• salt - 30 gr;
• vegetable oil - 40 gr.

How to cook:

1. Rinse the veal under water, cut into pieces with a sharp knife.
2. Pour the pan, fry the meat over medium heat. Veal should be covered with a brownish crust.
3. Reduce the heat, add the selected spices to the meat. Mix the meat well and fry it a little more until a pleasant aroma appears.
4. Zucchini, carrots, potatoes and onions peel and cut into small pieces. Add vegetables to the pan, salt, fry for three minutes over medium heat.
5. Grate the tomato to make tomato juice. Pour it into the skillet.
6. Do not close the lid during frying - they will release the juice and lose their attractive appearance.
7. For baking, a regular ceramic pan is quite suitable. Put meat with vegetables in it, fill with boiling water. Rinse the greens, cut and generously sprinkle the dish with it.
8. Place the container in an oven preheated to 220 ° C and wait until the contents boil. Then reduce the temperature to 180 ° C and cook the stew for about 15 minutes. Magical smells in the kitchen will signal that the dish is ready.

Sprinkle the food with fresh herbs, add sour cream, mayonnaise, any sauce.

Easy vegetable stew recipes

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and great in taste. This food is very useful, contains many vitamins, the body easily absorbs it. A good side dish for any meat.

Ingredients:

• onions, zucchini, potatoes, eggplants, carrots - 2 pcs.;
• cauliflower - 1 pc.;
• chicken broth - 150 gr;
• olive oil - 2 tbsp. l.;
• garlic - 4 cloves.

How to cook:

1. Carrots, onions, potatoes mode into squares, fry in oil;
2. We cook cabbage and beans.
3. Put the vegetables in the pan, add the broth, simmer for 10 minutes. You do not need to put cabbage, it is added later.
4. Add zucchini, cut into small squares, simmer for another 10 minutes.
5. We put cabbage, garlic, bay leaf and spices at the very end of the stew.
6. Sprinkle generously with herbs before serving.

Vegetable stew with minced meat

Ingredients:

• onions - 310 gr;
• garlic - 3 cloves;
• sweet pepper - 120 gr;
• minced meat - 530 gr;
• tomatoes in their own juice - 950 ml;
• tomato paste - 35 gr;
• beans - 450 gr;
• paprika - 1 teaspoon.

How to cook:

1. Put the onion, sweet pepper, garlic on a heated frying pan, simmer for four minutes, add the minced meat, fry a little so that it becomes ruddy.
2. We heat the oven to 155 ° C.
3. We spread the vegetables in the brazier, add the tomatoes, tomato paste, beans.
4. Season with paprika and add salt.
5. Stew the stew for about 45 minutes.

To give the dish originality and tenderness, you can sprinkle it with grated cheese at the end of the stew. Buckwheat, pasta or rice will be a great side dish for the dish.

Vegetable stew with potatoes

Ingredients:

• potatoes - 950 gr;
• zucchini - 450 gr;
• tomatoes - 450 gr;
• onion - 100 gr;
• carrots - 150 gr;
• pepper - 150 gr;
• oil - 100 ml;
• garlic - 4 cloves;
• pepper and salt - to taste;
• fresh greens.

How to cook:

1. Cut onions, carrots into strips, fry in a pan, you can use a saucepan, the main thing is that it has a thick bottom.
2. Cut potatoes, sweet peppers, zucchini into small cubes, add to the sautéed vegetables.
3. Simmer with the lid closed for about fifteen minutes. Fire should be medium.
4. After we add the tomatoes, chopped into cubes, salt, pepper. Cooking for another ten minutes.
5. We throw the garlic, insist the dish for fifteen minutes - this will enhance its taste and aroma.

Sprigs of greens, sour cream or natural yogurt will be a great addition to a delicious meal.

How to prepare vegetable stew for the winter

In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care of preserving your favorite vegetables for the winter from the summer. Canned stew will be a delicious addition to meat, fish, and will also delight vegetarians.

Vinegar free recipe

Ingredients:

• onions, carrots, zucchini, tomatoes, sweet peppers - 500 grams;
• vegetable oil - 250 milliliters;
• salt - 1.5 tablespoons;
• sugar - 5 tablespoons;
• bay leaf - 4-5 leaves.

How to cook:

1. We clean the carrots and onions, wash the tomatoes and zucchini.
2. We skip the vegetables through a meat grinder, and then put them in a pan. For ease of preparation, prepare deep dishes.
3. We clean and wash the pepper, cut it into small cubes and add to the vegetables.
4. Add salt, vegetable oil, sugar, throw a bay leaf. Mix everything well, put on fire.
5. Lower the heat as soon as the stew begins to boil and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
6. Rinse the jars thoroughly, sterilize them. You can use jars of any size, but it is best to take a liter so that the remains of the stew do not disappear after opening the jar.
7. Fill the jars with the finished stew, and then pasteurize them at a temperature of about 90 ° C. This procedure will keep your preservation as long as possible.
8. Carefully screw the jars with lids, turn them over, wrap them well with warm clothes, such as a blanket. When the blanks have cooled, place them in the cellar.

Vinegar preparation recipe

Fans of sour and spicy can add vinegar to the dish.

Ingredients:

• medium zucchini - 3 pcs.;
• tomatoes and sweet peppers - 4 pcs.;
• onions - 2 pcs.;
• water - 1.5 liters;
• salt - 2 tbsp. spoons;
• sugar - 5 tbsp. spoons;
• vegetable oil - 200 ml;
• vinegar 9% - 40 ml;
• black pepper - 7 peas;
• bay leaf - 2-4 pcs.

How to cook:

1. Wash zucchini well, cut into cubes. If there are damages on the skin, they must be removed.
2. Washed tomatoes and sweet pepper cut into thin slices.
3. We cut the onion into small cubes.
4. We put the chopped vegetables in a saucepan, salt and add sugar, then pour in sunflower oil.
5. Cook vegetable stew on low heat for about half an hour. Stir the composition periodically so that it does not burn. At the end of cooking, all ingredients should be very soft. Vinegar should be added to the stew when the dish is almost ready.
6. We wash and sterilize the jars for rolling, put the stew in them while it is hot. After we dip the jars in boiling water and quickly roll them up. After we turn the jars over and wrap them, after a couple of days we transfer them to the basement.

Your family will thank you for the opportunity to enjoy a delicious vegetable stew in the winter. It can be used as a snack or simply spread on bread.

Using such simple cooking recipes, you can delight your family with delicious, healthy and varied food. Experiment, add what you like, then you are guaranteed to create a new culinary masterpiece.

Stew vegetable stew, depending on the vegetables included in the stew - from 40 minutes to 1 hour.

Summer vegetable stew

Products
Potato - 6 pieces
Zucchini - 2 medium
Eggplant - 2 medium
Bulgarian pepper multi-colored - 3 pieces
Tomatoes - 1 large
Carrot - 1 large
Onion - 2 heads
Flour - tablespoon
Black pepper and salt - to taste
Parsley and dill - 20 grams
Vegetable oil - 3 tablespoons
Sugar - teaspoon

How to stew summer vegetable stew
1. Peel the eggplant and potatoes, cut into cubes.
2. Heat up the pan, pour vegetable oil.
3. Put potatoes and eggplant, fry for 10 minutes.
4. Heat up the second frying pan, heat it up, pour in the oil.
5. Peel the zucchini, cut into cubes with a side of 1.5 centimeters.
6. Put the zucchini in a pan, sprinkle with flour, fry for 5 minutes, stirring occasionally.
7. Peel and cut the onion into half rings, add to the zucchini.
8. Peel and cut the carrots into rings, add to the onion and zucchini, fry for 5 minutes.
9. Add eggplant and zucchini.
10. Wash, remove seeds and stalk, and chop the bell pepper.
11. Scald the tomato, peel, cut into cubes and add to the stew.
12. Add black pepper and salt, sugar.
13. Chop greens.
14. Stew the stew under the lid for 15 minutes, serve sprinkled with herbs.

Winter vegetable stew

Products
Potato - 5 pieces
White cabbage - 300 grams
Bulgarian pepper - 1 large
Carrots - 2 pieces
Onion - 1 large onion
Tomato paste - 2 tablespoons
Garlic - 4 cloves
Vegetable oil - 4 tablespoons
Dried dill - 2 teaspoons
Water - half a glass
Salt and pepper - to taste

How to stew winter vegetable stew
1. Put the pan on medium heat.
2. While the pan is heating, peel the onion and chop finely.
3. Pour oil into a heated frying pan and put onions.
4. While the onions are fried, peel and chop the carrots and garlic; put on the bow.
5. Fry for 5 minutes, at this time peel and chop the potatoes; fry for 7 minutes, pour in half a glass of water and wait for it to boil.
6. Add bell pepper, simmer for another 10 minutes under the lid.
7. Add tomato paste, dried dill, salt and pepper, mix well.
8. Stew the stew for another 5-7 minutes until the vegetables are fully cooked.

Spring stew of frozen vegetables

Products
Brussels sprouts frozen (preferably small) - 400 grams
Frozen pumpkin - 150 grams
Corn in a jar - 200 grams
Frozen peas - 200 grams
Bulgarian pepper - 1 piece
Carrot - 1 large
Onion - 1 head
Vegetable oil - 50 milliliters
Dill and parsley - to taste

How to stew vegetable stew in spring
1. Defrost Brussels sprouts and cut each head in half. 2. Defrost pumpkin. 3. Peel the carrots and cut into half rings. 4. Peel and chop the onion, peel the bell pepper from seeds and stalk, and chop finely. 5. Put Brussels sprouts in a saucepan, pour a small amount of water, salt and cook for 7 minutes after boiling; then drain the water.
6. Heat up a frying pan, pour oil, put onions, after 5 minutes of frying, carrots and corn juice, then at the same intervals - green peas, bell peppers, corn and Brussels sprouts.
7. Salt and season the stew, simmer for 10-12 minutes until the Brussels sprouts are fully cooked.

Fkusnofakty

Vegetable stew and seasons
As a rule, stew is cooked from seasonal vegetables. For example, in winter and spring - from potatoes, onions, carrots, cabbage, with the addition of tomato paste and a small amount of bell pepper for a summer flavor. In summer, you can add zucchini, eggplant, peppers, cauliflower, broccoli, Brussels sprouts, tomatoes to vegetable stew - all those vegetables that become more affordable for purchase with the onset of summer. In winter, you can add dried or frozen greens to the stew, in summer, pour directly into the plates with stew - the most useful - fresh. In autumn, pumpkin, celery, bell pepper, eggplant are added to the stew.

Sequence of adding vegetables to stew
1. First, frying is prepared - onions and carrots.
2. After the onions and carrots become rosy, potatoes are placed.
3. After 5 minutes of stewing potatoes, cabbage (and white cabbage, broccoli, and cauliflower) and pumpkin are added. Both cabbage and squash can be young or very hard, so make sure they are half done before adding the next vegetables.
4. After 20 minutes of stewing, zucchini, eggplant, bell pepper, celery are added to the stew - they are least cooked.

Taste and nutrition of vegetable stew
Vegetable stew can be stewed in meat broth, add a little sour cream at the end of the stew. Piquancy to vegetable stew will add lemon juice at the beginning of stewing.
The addition of green peas, pickled carrots and / or canned corn will give an additional piquancy to the taste of the stew. The addition of mushrooms will add satiety and completeness to the dish.

Vegetable stew for a child
To prepare vegetable stew, the child needs to stew the dish until all the vegetables are fully cooked, it is advisable not to add tomato paste because of the possible content of vinegar in it. After stewing, depending on the preferences of the child, the stew can be chopped with a blender and slightly diluted with warm broth.

Vegetable stew for freezing
For freezing, use only those vegetables that become difficult to find in the store. For example, there is no point in freezing onions and carrots, because. they are inexpensive in stores all year round. To freeze vegetables, peel, cut into cubes and put in plastic bags. Then store in the freezer.

Vegetable stew can serve as an excellent side dish. It goes well with all types of meat and looks very appetizing on the table.

Vegetable ragout:

For cooking, you need to take bell peppers, onions and eggplants in equal quantities (2-3 each). Potatoes are peeled, peppers from seeds, eggplants are enough to wash and cut off the dried tips from them. Then all the ingredients, including peeled onions, are cut into cubes of the same size and transferred to a deep frying pan. There also add a couple of finely chopped garlic cloves and 2 tbsp. spoons of tomato paste. Salt, mix and fill with water. When the vegetables become soft, the stew is ready. A few minutes before readiness, you need to add a few peas of black pepper to it and sprinkle with fresh herbs.

with beets in the oven:

Ingredients: 3 carrots, 2 beets, onion, 5-6 pcs. potatoes, 200 gr. fresh cabbage, salt and herbs. Beets are cut into small, thin rings or slices and fried in vegetable oil. Onions are cut into thin half rings, carrots and potatoes - into small slices. Cabbage is chopped, all vegetables are put in a heat-resistant dish, salted, poured with water and mixed. The oven is heated to 180 and the stew is put in it for 60 minutes. The finished dish is sprinkled with fresh herbs.

The next vegetable is very simple. All cooking will take no more than half an hour.

You will need: 3 young, small zucchini, 3 eggplants, green onions, dill, 6 pcs. tomato, peppercorns and spices to taste. Zucchini, tomatoes and eggplant are peeled and cut into cubes. Vegetables are thrown into a saucepan, sprinkled with onions and dill, add a little oil. Everything is salted, mixed and poured with water so as to cover the vegetables. You can add some of your favorite seasoning to taste. When the water boils, the fire is reduced, the stew is covered with a lid and left to simmer for 40 minutes.

Vegetable stew with cabbage:

For cooking you need to take: 300 gr. cabbage, 2 small zucchini, 1 sweet pepper and one carrot, two small tomatoes, a couple of cloves of garlic. Zucchini, carrots and peppers are cut into cubes, cabbage - into small squares. The vegetables are transferred to a deep frying pan and fried for about 10 minutes. Add 3 tablespoons of tomato paste, garlic, mix and pour water. Add bay leaf, peppercorns and a tablespoon of flour, diluted in ½ cup of water. Simmer over low heat until the vegetables are soft - about 40 minutes.

Fragrant vegetable stew with spices:

You need to take 2 small zucchini, sweet peppers and eggplant, three tomatoes, 1 carrot and 1 onion, garlic, a tablespoon of vodka and curry seasoning, tarragon and ginger.

Vegetables are peeled, washed, cut into cubes and blotted with a paper towel. The onion is finely chopped and fried. After 5 minutes, zucchini, eggplant and carrots are added to it, and after a few minutes - tomatoes. When the vegetables are browned, add a little water and leave them to simmer over low heat for about a quarter of an hour. A few minutes before readiness, put pasta, vodka, 0.5 teaspoon of curry and a pinch of tarragon. Salt to taste.

Vegetable ragout with potatoes:

You will need: potatoes - 6 pcs., Two bell peppers, carrots, garlic, a large onion and 2 tablespoons of tomato paste. Potatoes are peeled and cut into large cubes. Eggplant - in circles, which are then divided into 4 parts. Carrots are rubbed on a coarse grater, and peppers and onions are cut into wide half rings. Garlic cloves are passed through a garlic press or finely chopped. All the ingredients are put in a saucepan, mixed, salted, peppered to taste, poured with a glass of water, tomato paste is added and left on the stove for an hour. To prevent the stew from burning, it must be periodically stirred.