How to prepare stew. How to cook vegetable stew with seafood. Spring stew from frozen vegetables

Vegetable stew is the most popular dish of stewed vegetables. You can prepare it from any ingredients, but follow the rule - first place hard vegetables in the pan, then soft ones. Then the food comes out with appetizing pieces, and not a vegetable mess.

How to cook vegetable stew - the main method

In the classic recipe, different vegetables are taken, fried separately, placed in layers in a pan, where they are cooked over low heat. To prepare the stew, take 1 kg of potatoes, three small zucchini, two carrots, half a medium head of cabbage, an onion, four tomatoes, greens. Salt, spices - to taste.

• Wash, peel and chop the ingredients.

Tip: cut the vegetables into equal cubes, then everything will be stewed evenly and will not get scattered.

• Place the potatoes in a saucepan and add enough water to cover the tubers. After boiling, put the cabbage in there and leave to simmer on the stove for about fifteen minutes. Add half a glass of water.
• Pour the zucchini into a hot saucepan with vegetable oil. Fry until soft.
• Sauté the onion until translucent, the carrots until half cooked.
• After 20 minutes, start assembling the stew. Add onions, zucchini, and carrots to the potatoes. Simmer for 15 minutes.
• Peel the tomatoes and cut them. Place in a saucepan, stir, simmer for 5 minutes.

Transfer the finished stew to serving plates on lettuce leaves and garnish with mint.

How to cook lean vegetable stew

Stew can be prepared easier, faster and without any oil. Vegetables - two turnips, three potatoes, 1 carrot, onion, 300 g each. green beans and pumpkin. Required: basil leaf, half a bunch of dill and cilantro.

Boil chopped turnips and potatoes in a small amount of water for a quarter of an hour. Add beans, pumpkin, onions, carrots. Simmer for 10 minutes until the liquid thickens, add salt. Turn off the stove, let the brew brew for about five minutes, then place it on plates, sprinkled with herbs. Mayonnaise - optional.

How to cook vegetable stew with meat

This dish works well baked in a pot in the oven. For a family of three, take: half a kilo of pork, 400 gr. potatoes. Carrots, onions, bell peppers - 2 pieces each, a head of cauliflower. Spices – ground black pepper, bay leaf, paprika.

• Brown the meat, cut into pieces, in a frying pan with vegetable oil, add broth and simmer for about 15 minutes. Place in pots.
• Fry the vegetables and - in pots. There are also 100 ml of water, spices, salt. Stir and place in an oven preheated to 180º. After half an hour the dish is ready.

Serve the stew hot with herbs, pickled garlic, and rye bread.

How to cook vegetable stew with seafood

Ingredients needed: two sweet peppers, three tomatoes, green peas and broccoli - 150 g each. Mussels or shrimp (boiled) – 200 gr. Spicy herbs - a sprig of thyme and oregano.

Chop the vegetables, place them in a container, and pour in a glass of water. Simmer for 15 minutes, add spices. Cook for another 10 minutes, add seafood and heat the food for about three minutes. Before serving, sprinkle the stew with lemon juice.

How to cook vegetable stew on a baking sheet

If you really want to pamper your loved ones with vegetable deliciousness, but don’t have enough time, prepare a stew on a baking sheet.

• Cover a baking sheet with parchment paper and grease well with vegetable oil. Heat in the oven – 180º.
• In a deep bowl, mix the chopped vegetables: 2 zucchini, 4 potatoes, two onions, carrots, bell peppers and half a bitter pepper. Pepper, salt, pour wine vinegar.
• Place on a baking sheet and cook in the oven for 45 minutes. Then place the poached tomatoes on top.

After 15 minutes, season the dish with chopped garlic and call everyone to the table.

All the recipes presented are a small part of the ways to prepare vegetable stew, so don’t be afraid to get creative and change vegetables, spices, dressings and cooking methods at your discretion.

Good day everyone!

The warm season is open, summer has arrived, hooray! This means that we will soon be harvesting vegetables, as well as cooking, making preparations, etc. And, as usual, we will delight our cheerful family at the table, for example by preparing them a vegetable stew. Let's consider only the best, tasty and simple recipes. I think you don't mind))).

This is a divine dish in which various products can intersect, and most importantly, all the ingredients can be taken not in exact proportions, but by eye. There are quite a lot of options, you can even make it for a holiday in the form of ratatouille.

Agree, there is nothing easier than taking and combining all the fresh vegetables into one whole, you just need to do it correctly and not mix anything up. But there are even more satisfying options if you add minced meat or meat. But what you can’t do without is zucchini or eggplant; some people don’t accept this dish without potatoes or cabbage. On one culinary blog http://bitbat.ru/ovoshhnoe-ragu-iz-baklazhan.html I really liked the version of stewed eggplants with vegetables, I recommend checking it out.

Also, the process itself, or rather the place in which you will cook, can be completely different, for example, you can bake it in the oven, or you will use a frying pan for this purpose and the vegetables will be stewed perfectly. Or a super quick cooking option - in a miracle device called a multicooker.

In fact, no matter what type you choose, it will give you a piece of summer, and it will also look bright and quite beautiful on a serving plate that is sure to lick your fingers. And you will want to please your loved ones again and again with this new product, if you have never cooked stew in your life.

I don’t know about you, but vegetables are my favorite side dish. Of course, to make it more satisfying, you have to add pork (shoulder) or beef to this dish. If you don’t do this, it won’t be as satisfying and your husband won’t appreciate it. Yes, and my little men. In fact, I don’t see anything wrong with this, besides, the broth turns out to be so rich and even somewhat reminiscent of soup, so sometimes I make this luxury for lunch or dinner.

I decorate the vegetable stew with parsley and add some finely chopped dill. This is to whet your appetite even more. Although... there’s always more than enough of it anyway.

We will need:

Stages:

1. Cut the head of peeled white onion into small cubes. And in order to have fewer tears, remember, place the head in the refrigerator for 2 hours in advance, and then take it out and act.

2. Take meat only chilled, or defrost in advance, cut into pieces similar to cubes. So that it cooks quickly and turns out tender and soft.

Then place the pieces in a frying pan with vegetable oil and fry under a closed lid over medium heat for about 10 minutes. Oh, the smell is fragrant.

3. Meanwhile, while the pork is roasting, cut the carrots into strips. Remove the core and stalk from the bell pepper. Chop it into arbitrary shapes into small pieces.

After the meat has released all its juices, add the onions first and stir. Season with salt and pepper until the onions soften and release their liquid. Fry on the lowest heat under the lid, less than 5 minutes have passed, the onion has become transparent, so add the carrots, salt and pepper. Frying time is again about 5 minutes.

4. Peel the potatoes and cut into large cubes. All pieces should be the same size.

5. And as you guessed, place the sweet bell pepper in the frying pan and stir. Cover with a lid and fry for another 4 minutes.

6. Chop the zucchini, like the potatoes, into square-shaped plastic. If you find a vegetable that is too old, cut off the peel and remove the seeds. But it’s better to take young “exhibits”.

7. Potatoes and zucchini need to be placed in a frying pan together, but this is how it should be done. First, spread the potatoes over the entire surface, and then the zucchini, that is, it should lie on top so that it releases the juice and saturates all the other vegetables below. Don't forget to add pepper and salt to your liking. Simmer for 5 minutes.

8. Meanwhile, let's continue to chop the tomatoes. You can remove the skin; to do this, keep them in boiling water for a couple of minutes and it will come off easily. You don’t have to remove it, decide for yourself, if the tomatoes are young, then you won’t even feel the skin in them, it will be soft.

9. Well, after some time, place them in the pan. Season and continue roasting for 15 minutes.

10. Add greens at the very end for beauty and aroma, chop them finely with a sharp knife. Stir. Cover with a lid and leave for 1-2 minutes. Then taste the stew to see if it’s done, turn off the stove.

11. And so, take a large spoon and taste. Look how much gravy there is, cool. If you don’t like it that way, then open the lid during the last 10 minutes and all the excess moisture will evaporate. This summer-autumn dish will delight you and your household with its aroma and beauty.

That's it, friends, these seem to be ordinary products, but they look gorgeous, don't you agree? Bon appetit!

Stew with zucchini and cabbage - a quick and tasty recipe

Well, we prepared this dish with meat, but we could have used chicken, but more on that later. Now let's do it with white cabbage. Many people simply adore her, and rightly so, don’t forget her.

I’ll tell you a secret, this was the first time I used this method of cooking, but I liked it and recommend that you try it too. The secret of this delicacy is in the original sauce; not everyone adds it everywhere. It will give juiciness and a certain aroma, and most importantly the color will be quite red and elegant. In general, you will soon see everything for yourself.

We will need:

• fresh potatoes - 4 pcs.
• cabbage - half a head of cabbage
• tomatoes - 2 pcs.
• zucchini - 1 pc.
• carrots - 1 pc.
• garlic - 1 clove
• tomato paste - 3 tbsp
• salt and pepper
• parsley or dill - a bunch
• sunflower oil - 3.5 tbsp

Stages:

1. For this culinary masterpiece, choose only the ripest and freshest vegetables. After all, the final result will depend on them. Zucchini must be washed, like all other vegetables and herbs, in running water. And then don’t chop it up, take a kitchen knife and chop it into half rings; if the zucchini is huge, then you can cut it into cubes or in some other way.

Chop the peeled carrots in the same shape; no need to chop them.

2. Chop the cabbage either with a knife or use a vegetable slicer. It makes it even faster and more beautiful.

3. Pour vegetable sunflower oil into a frying pan and add pieces of zucchini and carrots, stir. Simmer with the lid closed for about 5-6 minutes.

Well, of course, cut the cabbage leaves into strips, stir, carefully add salt and pepper. Close the lid and simmer for 3 minutes.

5. Meanwhile, make tomato juice, dilute the paste in cold water, you will need about 1 glass.

6. Pour this sauce into the side dish and fry again until almost all the moisture has evaporated and the potatoes and cabbage are ready to eat. This usually takes 30 minutes, depending on the type of potato.

At the very end, almost before serving, add garlic to the frying pan, pass it through a press or chop it quite finely with a knife.

It looks very elegant and cute, I want to try it already. So what are you waiting for, it's time to grab your spoon and plate. Eat hot or warm. Although even when cold, such a delicacy is delicious, especially when you have someone to try it with. Happy discoveries, gentlemen!

Video recipe on how to make stew from vegetables and chicken

Now I offer another sensational masterpiece of this year, and last year it was popular too, you know what I mean. Then watch this video and everything will become clear. I think most of you will definitely be happy, because almost everyone loves chicken meat, because it is very tender and tastes great.

Personally, I and my entourage almost always choose it; it is also not so high in calories and is considered dietary. Of course, you can modify this dish and add something of your own, for example, your favorite spices and seasonings.

How to cook vegetable stew in a saucepan according to the simplest recipe

Everyone is always chasing such options, because we are always in a hurry to get somewhere, especially if we are also working. By the time you get home, you want to eat, and then just such a recipe can come to the rescue, which everyone will surely like.

Keep it in your piggy bank or write it down in a cookbook so you don’t lose it. After all, this is a great thing if, in addition to everything, you prepare any side dish, for example or

In principle, you can use absolutely any vegetables that you have at home as part of a vegetable stew, so have fun with it.

And also, if you have a multicooker, you can throw all the ingredients into it, but if not, then use a regular saucepan for this, it is primarily our assistant in the kitchen.

We will need:

• zucchini - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• bell pepper - 1 pc.
• tomato - 2-3 pcs.
• garlic - 2-3 cloves
• salt pepper

Stages:

1. Start cooking by chopping all ingredients. Finely chop the onion, then grate the carrot on a coarse grater, or chop it into slices. First, throw the carrots and vegetable oil into the pan one by one and fry for a couple of minutes. Then add chopped onion and stir. The result will be a cool combination, as if you were making a roast.

3. Chop the bell pepper and add it to the pan with the rest of the ingredients, stir. Chop the garlic with a knife.

4. All that remains is to cut the ripe and juicy tomatoes into half rings. Season with salt and pepper.

5. Simmer for about half an hour with the lid closed, stirring.

The heat should be medium, never high, otherwise everything will get fried.

6. Well now take a ladle and pour into cups. Oh, how fragrant, tasty and such a thing will go well with and even with

Sauteed zucchini and eggplant in the oven

Now let's look at the healthiest and easiest cooking option - in the oven. How's that for an idea? Yes, it is not always possible to do this if it is very hot outside and the temperature is 40 degrees. But there are also cool days, or it’s already autumn.

Therefore, just in case, I’m sharing another small and unique culinary miracle. In addition, it turns out to be so cool in appearance that you will obviously want to make it after looking at the photos. Awesome and beautiful presentation never leaves anyone indifferent. And this magical smell simply drives you crazy and will captivate everyone to quickly come and try this dish.

We will need:

• sweet bell pepper - 1 pc.
• eggplants - 2 pcs.
• zucchini - 1-2 pcs.
• carrots - 1 pc.
• tomatoes - 3 pcs.
• onion - 1 pc.
• garlic - 3 cloves
• olive oil - 4 tbsp
• oregano or dried herbs for vegetables

Stages:

1. Rinse all vegetables well and then wipe dry with a towel. Cut into fairly large pieces, as shown in the picture below. Of course, you can cut it more finely, then decide for yourself.

2. Zucchini and eggplant are also not cut too finely, but again you can do it differently, at your discretion.

3. Pour olive oil into the eggplants and stir with your hands, and then place on a baking sheet. Follow with zucchini, red or yellow bell peppers, tomatoes, onions and garlic. Season with salt and pepper and crush the oregano. Drizzle with olive oil and toss on a sheet.

4. Place in the oven, preheat it to 200 degrees for 15-20 minutes.

5. One more time, after about 10 minutes, you can remove it from the oven and stir with a spatula. This mix turned out great, simply mesmerizing.

Tip of the day! You can freeze several servings after everything has cooled, and then defrost as needed and heat in the microwave. And in just a couple of minutes you will have lunch or dinner ready.

This masterpiece belongs to Italian cuisine, well, we don’t mind. Eat for your health! Bon appetit, friends!

Recipe for slow cooker stew

Do you know that many Russians are accustomed to considering sauté and stew to be a dish that we inherited from the French. Unfortunately, we cannot afford to cook it as often as we would like. Usually these are summer days, because in winter you can’t get all the necessary components, but I would like to. So now take all the vegetables and cast a spell, and each time the stew will turn out completely different.

Did you know? But, in principle, you can add a different amount of ingredients each time, there are no particularly precise instructions here, and get new variations that will give interesting notes in taste.

But to be honest, many are chasing the classics, let’s not lag behind them and will do it according to the traditional version, but not in a saucepan or frying pan, but in a slow cooker. After all, it simplifies our life, and most importantly, the dish becomes even better, because vegetables are stewed and simmered in it under great pressure. It turns out like grandma's in a Russian stove.

We will need:

• tomatoes - 2 pcs.
• eggplants - 2 pcs.
• onion head - 1 pc.
• zucchini - 1 pc.
• cabbage — — 250-300 g
• mayonnaise - 3-4 tbsp
• salt - 1 tsp
• bell pepper - 1 pc.
• carrots - 1 pc.
• dill and parsley

Stages:

1. Start with the most basic, chop the cabbage into strips, slices, and then zucchini and eggplant into cubes. I also recommend cutting the bell pepper into small pieces.

Interesting! If you don’t like a certain bitterness in eggplants, you can soak them in salt water or simply remove the blue peel from them. Cool, but it works.

2. Cut the well-washed tomatoes into small cubes, but it is not necessary to remove the skin. Place in the multi-remote bowl).

Place the next layer of eggplant and zucchini on top of the tomatoes. Then onion (cut into cubes), bell pepper and cabbage.

Grate the carrots using a grater with large holes. and also add it here, you can add it along with the onion.

3. Pour or squeeze the mayonnaise from the soft packaging. Add salt and mix thoroughly. Close the lid and select the appropriate mode, on Redmond or Polaris it is “Extinguishing”, time - 45 minutes.

Vegetable stew with potatoes and zucchini

And here's another delicacy, don't pass it by. After all, each of the proposed options is different in some way. It seemed that even the way we cut the ingredients changed the taste of the final dish. This is the magic of cooking, hahaha.

Only real chefs and housewives know that the secret of any delicacy is the mood and attitude with which you make it. So smile and get to work. And this instruction will help with this. There is nothing difficult, even a schoolchild or a beginner can figure it out.

We will need:

• tomatoes - 3 pcs.
• zucchini - 1 pc.
• potatoes - 2 pcs.
• carrots - 1 pc.
• curry - a pinch
• parsley - a bunch
• onion - 1 pc.
• yellow pepper - 1 pc.
• garlic - 1 clove
• vegetable oil

Stages:

1. Prepare all the ingredients for work, cut them into fairly large cubes.

2. Then place in a frying pan, heat it with vegetable oil and fry the potatoes for 5 minutes under a closed lid. Next, add carrots, peppers and onions. Stir and add a little salt. You can also add vegetable oil if you see that it is dry, so that nothing burns. Fry until done.

3. Add zucchini to the vegetables, they cook quickly, about 5-7 minutes, and add the tomatoes. If you like black ground pepper or chili, add it. Cover and simmer for another 7 minutes. At the very end, add finely chopped garlic and curry for flavor.

4. That’s all the witchcraft, but the way it looks is simply superb. Garnish with parsley. Cool, try it. It looks great, very bright and drop-dead beautiful. Bon appetit!

Mushroom stew with vegetables

To be honest, I was about to finish writing this post, and then I remembered that there was also an option with mushrooms. After all, many people adore this delicacy and I am no exception. Watch and learn with the owner of this video.

The secret ingredient here is sour cream, who would have thought, but it is it that adds some zest and piquancy. And if you don’t like it, then replace it with tomato sauce (ketchup).

Cooking does not take much time, so no meat is added, but instead use champignons or those mushrooms that you have. Take them fresh, not pickled.

That's all friends! This is the note for today. I hope you liked the options, and you will definitely cook something delicious from vegetables today. See you in the next issues.

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

5 secrets of delicious vegetable stew

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

5 vegetable stew recipes

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

Ingredients

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

Preparation

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

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

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

Ingredients

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

Preparation

Disassemble the cabbage into florets and place in boiling salted water for 5 minutes. Then drain in a colander and reserve 150 ml of the liquid in which the cabbage was cooked.

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

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

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

Ingredients

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

Preparation

Cut the eggplants, zucchini and peppers into large pieces. Heat 2 tablespoons of oil in a frying pan over medium heat. Stir-fry the vegetables for about 5 minutes until they are browned and soft. Place vegetables in a bowl.

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

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

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

Ingredients

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

Preparation

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

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

Heat the oil in a frying pan over moderate heat and fry the onion and garlic. Add the peppers, celery and green beans and sauté for 2-3 minutes. Pour in a little water, cover with a lid and simmer for about 10 minutes.

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

Ingredients

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

Preparation

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

Heat the oil in a frying pan, add chopped garlic and diced carrots and fry for 5 minutes. Add tomatoes, thyme, bay leaf and wine and cook for another 5 minutes.

Add peas, chopped onions and artichokes to the vegetables. Cover with a lid and simmer for 8–10 minutes. Remove the bay leaves, season the stew with salt and stir well.

Vegetable stew is stewed, depending on the vegetables included in the stew - from 40 minutes to 1 hour.

Summer vegetable stew

Products
Potatoes - 6 pieces
Zucchini - 2 medium
Eggplants - 2 medium
Multi-colored bell pepper - 3 pieces
Tomatoes - 1 large
Carrots - 1 large
Onions - 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 eggplants and potatoes, cut into cubes.
2. Heat a frying pan, pour in vegetable oil.
3. Add potatoes and eggplants and fry for 10 minutes.
4. Heat a second frying pan, heat it, pour oil.
5. Peel the zucchini and cut into 1.5-centimeter cubes.
6. Place the zucchini in a frying pan, sprinkle with flour, fry for 5 minutes, stirring.
7. Peel the onion and cut into half rings, add to the zucchini.
8. Peel and cut the carrots into rings, add to the onions and zucchini, fry for 5 minutes.
9. Add eggplants and zucchini.
10. Wash, remove seeds and stems, and chop the bell pepper.
11. Scald the tomato, peel the skin, cut into cubes and add to the stew.
12. Add black pepper and salt, sugar.
13. Chop the greens.
14. Simmer the stew covered for 15 minutes, serve sprinkled with herbs.

Winter vegetable stew

Products
Potatoes - 5 pieces
White cabbage - 300 grams
Bell pepper - 1 large
Carrots - 2 pieces
Onions - 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. Place the frying pan over medium heat.
2. While the pan is heating, peel the onion and chop finely.
3. Pour oil into a heated frying pan and add onions.
4. While the onions are frying, peel and chop the carrots and garlic; add to the onion.
5. Fry for 5 minutes, during this time peel and chop the potatoes; fry for 7 minutes, pour in half a glass of water and wait until it boils.
6. Add bell pepper, simmer for another 10 minutes under the lid.
7. Add tomato paste, dried dill, salt and pepper, mix well.
8. Simmer the stew for another 5-7 minutes until the vegetables are fully cooked.

Spring stew from frozen vegetables

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

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

Fkusnofacts

Vegetable stew and seasons
As a rule, a stew is made 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 accessible for purchase with the onset of summer. In winter, you can add dried or frozen herbs to the stew; in summer, add fresh herbs directly to the plates of stew. In the fall, pumpkin, celery, bell pepper, and eggplant are added to the stew.

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

Taste and nutritional value of vegetable stew
Vegetable stew can be stewed in meat broth, adding a little sour cream at the end of the stew. The addition of lemon juice at the beginning of stewing will add piquancy to the vegetable stew.
The addition of green peas, pickled carrots and/or canned corn will add 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 a vegetable stew, a child needs to simmer the dish until all the vegetables are fully cooked; it is advisable not to add tomato paste due to the possible vinegar content in it. After stewing, depending on the child’s preferences, the stew can be chopped with a blender and slightly diluted with warm broth.

Vegetable stew for freezing
To freeze, use only those vegetables that are becoming 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, peel the vegetables, chop them into cubes and place them in plastic bags. Then store in the freezer.

Properly prepared vegetable stew is a universal treat. It can be eaten both as a main dish and as a side dish. The main thing is not to skimp on spices and use more tasty ripe vegetables.

A traditional recipe will include a large list of vegetables. Ingredients: half a kilo of tomatoes, eggplants, zucchini, 350 g of onions and carrots, salt, a mixture of peppers, a pinch of cinnamon.

1. Eggplants without skin are cut into cubes first. They are soaked in salty cold water for 20-25 minutes, after which they are dried with a paper towel.
2. Skinless tomatoes are cut into small pieces. To easily remove their skins, simply immerse the fruits in boiling water and peel them.
3. The carrots are cut into slices, and the onions into cubes.
4. Zucchini without seeds and peel - in the same slices as eggplants.
5. Vegetables are placed in the cauldron in the following order: eggplants – carrots – zucchini – onions – tomatoes. The ingredients are sprinkled with salt and spices.

Vegetable stew with zucchini is stewed under a lid. It is stirred periodically. Cook the dish until the food is soft.

With added potatoes

Potatoes make any dish more satisfying. For stew, you need about a kilogram of it. The remaining ingredients: half a kilo of young zucchini, fresh tomatoes, 150 g of onions, sweet peppers and carrots, garlic to taste, salt, aromatic herbs.

1. First, pieces of onion and carrot are fried in an oiled cauldron until golden brown. Then bars of zucchini and potatoes are thrown into the container.
2. The last thing to add is sweet pepper, crushed in any way.
3. Simmer the mixture over low heat, covered with a lid, for 15-17 minutes. Next, pieces of tomatoes, chopped garlic and spices are sent into it. The food is prepared for another 10-12 minutes.

Before serving, the stew should be thoroughly steeped.

With mushrooms

Champignons are taken both fresh and frozen. They require 300 grams. The remaining ingredients: 2 zucchini, carrots, onions, sweet bell peppers, 2-3 tomatoes, a pinch of Mediterranean herbs, salt, a pinch of sugar.

1. First, frying onions and carrots in a large amount of oil. Then mushroom slices and pepper cubes are added to these components.
2. When the vegetables have softened, you can add pieces of zucchini and tomatoes to them.
3. The mass is salted, sprinkled with seasonings and sugar.

After gentle mixing, the dish is simmered in a thick-walled container with a lid for 15-17 minutes.

Vegetable stew with pork

Adding pork pulp will turn vegetable stew into a very satisfying, nutritious dish. In addition to meat (400 g), the following ingredients will be used: eggplant, large tomato, carrot, onion, sweet meaty pepper, a mixture of hot ground peppers, salt.

1. All components for stew are always fried in vegetable oil - you can use olive oil, sunflower oil, or any other. First, medium pieces of pork are cooked in hot liquid until crusty.
2. Next, the meat is poured with water, salt, spices and stewed for about an hour.
3. All that remains is to add all the coarsely chopped vegetables to the pork. Together the ingredients are simmered until soft.

Served with spicy ketchup.

How to cook with beef?

Instead of pork, you can take a piece of beef. You will need 400 grams of meat. The remaining ingredients: sweet bell pepper, half a large zucchini, eggplant, 5 potatoes, onion, carrot, garlic to taste, 300 g of white cabbage, a tablespoon of ketchup without additives, a glass of tomato juice, salt, seasonings. The easiest way to prepare this vegetable stew is in a slow cooker.

1. The pieces of meat will be marinated in tomato juice for a couple of hours.
2. In the baking program, chopped carrots and onions are fried, as well as marinated beef.
3. Potato blocks are added to the products. The mass simmers for another 12-15 minutes.
4. All that remains is to put the remaining vegetables, cut into small pieces, into the oven container. The cabbage is finely chopped, the garlic is passed through a press.
5. The mixture is seasoned with ketchup, salted, and sprinkled with spices.

Still in the same mode, under the lid, the dish will reach readiness.

With minced meat

Minced meat can be made from any meat. It is better to take a compound one (300 g). Other ingredients: 3-4 potatoes, zucchini, carrots, ¼ head of white cabbage, 2-3 tomatoes, onion, bell pepper, glass of boiled water, salt.

1. Along with the minced meat, onion half rings and carrot slices are fried for 6-7 minutes. Use a spatula to break up all the lumps in the mass.
2. After adding finely shredded cabbage and pepper slices to a cauldron or deep frying pan, the mass is cooked for another 5-6 minutes.
3. At the end, pieces of tomatoes, zucchini and potatoes are added to the mixture.
4. When the potatoes soften a little, add salted water to the ingredients of the dish.
5. After stirring, they will simmer under a tightly closed lid for 12-15 minutes.

The finished dish is served hot with any additional sauces.

Bake the dish in the oven

You can cook stew not only on the stove or in a slow cooker, but also in the oven. Ingredients: 3 potatoes, carrots, ¼ head of cabbage, onion, zucchini, 4 tomatoes, 2 celery stalks, 1 glass of boiled water, salt, Italian herbs, 40 g butter.

1. First, the diced onion is fried in butter until soft.
2. All remaining chopped vegetables are sent into the container one by one. Carrots are cut into slices, cabbage - into large pieces. The remaining components are optional.
3. The products are transferred into a mold along with oil, sprinkled with herbs, salt, and filled with water.

The dish will simmer in a preheated oven for about half an hour. You need to set the temperature to 200-220 degrees.

Vegetable stew with meat and cabbage

This is a very tasty and simple version of stew. It includes many vegetables and meat. Ingredients: 730 g pork, 310 g cabbage, 2 carrots, celery root, garlic to taste, any spices, salt.

1. The meat is cut into medium pieces.
2. The cabbage is finely chopped, the garlic is finely chopped, carrots and celery are cut into strips.
3. First, the meat is fried in a well-heated and oiled frying pan until golden brown.
4. Then gradually different types of vegetables are added to the container. Pre-frying will allow them to retain their shape and will not turn into mush during further processing.
5. When all the ingredients are slightly softened, they are salted, sprinkled with spices and kneaded carefully.
6. Next, the products are filled with a small amount of water and covered with a lid.

The vegetable stew with meat will simmer over the fire for about 40-45 minutes.

With Chiken

With chicken you get a lighter version. In addition to half a kilo of meat, the following products will be used: carrots, small zucchini, onion, garlic to taste, bell peppers, a handful of cherry tomatoes, half a chili pepper, bouillon cube, chicken seasoning, salt.

1. All vegetables are chopped according to the principle: the longer each of them is cooked, the finer it is cut.
2. First, carrots with two types of peppers are fried in hot oil. Then zucchini, garlic, onions, and tomatoes are sent into the container. The mass is salted. All its components should soften.
3. Separately, chicken pieces sprinkled with salt and seasoning are fried over high heat.
4. Chicken is laid out with vegetables. The ingredients are poured with broth diluted in a glass of water.

It remains to simmer the dish under the lid for another 25-30 minutes.

Recipe for cooking in pots

Pots allow you to make food even more juicy, tender, and aromatic. Ingredients: 2 eggplants, zucchini, carrots, 2 bell peppers, the same number of tomatoes, 3 potatoes, an onion, 120 ml of vegetable broth, 2 teaspoons of lemon pear, a pinch of sugar, salt, spices.

1. All vegetables are cut into medium pieces. If desired, you can simply grate the carrots on a coarse grater. Tomatoes are first peeled before slicing.
2. First, pieces of onion, eggplant and zucchini are fried over high heat. These vegetables are sent into portioned pots.
3. Peppers, tomatoes and potatoes are fried in the remaining oil.
4. The remaining components are also transferred to pots. They are topped with broth, to which sugar, salt and seasonings are added.
5. Lemon juice is poured in last.

1. The meat is cut into pieces and boiled in salted water. The broth is left.
2. All vegetables are cut coarsely and thickly.
3. The first layer of meat is placed in the cauldron. Next: onions – tomatoes – peppers – potatoes. Each of them is sprinkled with fresh chopped herbs.
4. All products are poured with the remaining broth and sprinkled with spices. Add salt if necessary.
5. The mass is simmered over low heat for 40-45 minutes.

The broth of the finished dish is drained and served separately from meat and vegetables - in bowls.

With added rice

Rice will be the main filling ingredient in the stew (instead of potatoes). Take 180 grams. Other products: a couple of small zucchini, 2 tomatoes, onions, carrots, 35-370 ml of water, salt.

1. The zucchini is removed from the skin and seeds and cut into cubes.
2. Onions and carrots are chopped randomly.
3. The tomatoes are skinned and coarsely chopped.
4. One by one, all the prepared vegetables are fried in hot oil.
5. First - carrots and onions. Then the remaining vegetables are added to the frying pan.
6. Zucchini will produce a lot of liquid, so you need to cook the ingredients before it evaporates.
7. Next, dry rice is poured over the vegetables and water is poured in, in which salt and spices are mixed.

Cook until the cereal is soft.

Vegetable stew with zucchini and eggplant for the winter

Vegetable stew can be turned into an original “winter” snack if desired. Ingredients: 2.2 kg each of eggplant and zucchini, a kilo of yellow and red bell peppers, carrots, tomatoes and onions, a glass of sugar, 110 ml of table vinegar, 55-60 g of table salt, half a liter of vegetable oil.

1. Eggplant cubes are soaked in cold water and then washed.
2. Zucchini without skin is cut in the same way.
3. The pepper is removed from the seeds, stalk and chopped into medium strips.
4. Carrots and onions are cut into cubes. Tomatoes – in small slices.
5. All prepared vegetables for vegetable stew with eggplants and zucchini are loaded into a pan, salted, sprinkled with sugar, and filled with oil. The ingredients are simmered for half an hour over low heat.
6. Next, vinegar is poured in. If the mass is too thick, then add half a liter of water. It remains to simmer the stew on the stove for 7-9 minutes.