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How to make a stew with fresh vegetables. Vegetable stew for the winter without sterilization

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

Most vegetables are fried in a pan, but they can be cooked in the oven or in a slow cooker. I wrote an article for a long time, in which three interesting recipes and it is called: - vegetable stew. Be sure to see it, it is really beautiful, original and interesting.

Homemade vegetable stew recipes with zucchini, eggplant, potatoes

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

Menu:

  1. Delicious Aromatic Vegetable Stew Recipe

Ingredients:

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

Preparation:

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

2. Cut the potatoes coarsely.

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

3. Chop the onion coarsely. Wash greens, dry and grind.

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

5. In tomatoes, make a cross-shaped cut on the side opposite from the stalk. We put them in boiling water for 2-3 minutes, after that you can take them out and put them in cold water, in order to further work with them without scalding, or just let it cool down a little. Now remove the skin freely and chop it coarsely.

6. Peel and crush the garlic with a garlic.

We start to fry vegetables

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

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

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

When you put something in a skillet, especially a hot one, remember to stir immediately.

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

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

12. Pour in half of the greens.

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

We do not add water at all. All vegetables are stewed in their own juice.

14. Put the lid back on for a few more minutes.

15. Then turn off the heat and let it brew for another 30 minutes to two hours. Who has the patience for how long.

16. Our vegetable stew is ready.

Serve hot or warm, after sprinkling with fresh herbs.

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

Bon Appetit!

  1. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

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

Preparation:

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

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

3. Slightly add some salt to the zucchini, stir and leave to stand while doing other vegetables.

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

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

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

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

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

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

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

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

Do not stew vegetables. They should be a little cheese, not porridge.

Lay out on plates, decorate with a sprig of herbs and serve.

Bon Appetit!

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

Ingredients:

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

Preparation:

1. Cut the washed eggplants into large cubes, sprinkle with salt, stir and leave to give juice and glass of bitterness with it.

2. Cut the potatoes into large cubes. We will cook the potatoes separately. Pour some water into a saucepan, salt, put potatoes and cook until almost cooked.

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

4. Stir and fry for 5-6 minutes.

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

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

7. Cut the courgettes not thickly into a semicircle or, if large, into quarters. And fry for 5-6 minutes in a separate pan. Be sure to add some salt.

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

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

10. Drain the water from the potatoes, add the finished boiled potatoes to the vegetables. Squeeze the garlic into the same place. We mix. Cover with a lid and simmer for another 5 minutes.

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

Put the finished vegetable stew on plates and sprinkle with herbs.

Bon Appetit!

Stew of a variety of vegetables- is rightfully considered the most popular, but at the same time a simple dish... In fact, it is enough to take any food, chop them at random and simmer over low heat in a large saucepan.

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

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

Vegetable stew - recipe + video

Young vegetables cooked by original recipe with video, save all their beneficial features and turn into an exquisite dish.

  • 4 medium zucchini;
  • 3 young eggplants;
  • 2 bell peppers;
  • 6 medium tomatoes;
  • 1 large onion;
  • 2 garlic cloves;
  • 2-3 tbsp. olive oil;
  • 1 tsp salt;
  • ½ tsp pepper;
  • ½ tsp ground nutmeg;
  • some dry or fresh thyme.

Preparation:

  1. Cut the tomatoes crosswise from the sepal side, pour boiling water over and leave for 5 minutes. Then remove the skin and chop the flesh into cubes.
  2. Cut the zucchini into slices, the eggplant into large cubes, the pepper into strips, the onion into thin half rings.
  3. Heat olive oil in a cauldron and put all prepared vegetables at once. Fry them with vigorous stirring for about 5-7 minutes.
  4. Add salt, pepper and nutmeg, and top with a sprig of thyme and peeled chives.
  5. Cover, reduce to low heat and simmer for at least 40–45 minutes.
  6. Remove the garlic and thyme before serving, stir the contents of the cauldron.

Vegetable stew in a slow cooker - step by step recipe with photo

The multicooker is simply created for dishes that require slow and even simmering. Vegetable stew in a multicooker turns out to be especially tender and tasty.

  • 2 zucchini;
  • small forks of young cabbage;
  • 6-7 pcs. young potatoes;
  • 2 medium carrots;
  • 1 large onion;
  • 3 tbsp tomato puree;
  • Bay leaf;
  • salt pepper;
  • garlic to taste.

Preparation:

  1. Cut the courgette and carrots into equal cubes.

2. Chop the peeled potatoes into large cubes.

3. Chop the onions and finely chop the cabbage.

4. Set the multicooker to the steamer mode for 20 minutes. Load all vegetables inside except cabbage.

5. After the signal, add the tomato, young cabbage, chopped garlic, salt and pepper to taste. If you are using old cabbage, then you can lay it with all the ingredients at once.

6. Extend the program time by another 10-15 minutes. Remember to stir the contents of the bowl a couple of times.

Oven vegetable stew - super recipe

The Super Recipe explains in detail how to make the finest French vegetable stew. And then you can surprise guests and households with an incredibly light and beautiful dish called Ratatouille.

  • 1 long eggplant;
  • 2 proportionate zucchini;
  • 4 medium tomatoes;
  • 3-4 garlic cloves;
  • 1 sweet pepper;
  • 1 onion;
  • 1-2 tbsp vegetable oil;
  • salt and pepper;
  • 2 bay leaves;
  • some fresh greens.

Preparation:

  1. Cut three tomatoes, zucchini and eggplant into equal 0.5 cm thick rings.
  2. Place the mugs upright in a suitable sized oiled baking sheet, alternating between them. Drizzle with oil, toss in bay leaves and pepper generously.
  3. Cut the pepper and onion into small cubes and fry in oil.
  4. Remove the skin from the remaining tomato, grind the pulp and add it to the roasting peppers and onions. Add some water (about ¼ cup) and simmer for about 5 minutes. Salt tomato sauce taste. Add chopped herbs and garlic at the end.
  5. Pour the prepared sauce over a baking sheet with vegetables and send it to the oven preheated to 180 ° C for about one hour.

Vegetable stew with zucchini - a delicious recipe

If there are only zucchini left in the refrigerator, then following this recipe you can get an amazing stew, which is perfect for any porridge, pasta and, of course, meat.

  • 2 small zucchini;
  • 2 bell peppers;
  • 2 carrots;
  • 1 large onion;
  • 4 tomatoes;
  • salt and pepper to taste;
  • greens.

Preparation:

  1. Wash the zucchini, cut each lengthwise into 4 parts, and then chop into smaller pieces.
  2. Fry quickly until golden brown in a little oil and transfer to a saucepan.
  3. Cut the carrots into large slices and the onions into small cubes. Fry them in the remaining oil until soft.
  4. Add the sliced ​​tomatoes. Season with salt and pepper. Cover and simmer for 5-7 minutes.
  5. At this time, remove the seed capsule from the peppers, cut them into strips and send them to a saucepan with zucchini.
  6. Pour the tomato-vegetable sauce there, stir, add a little more salt if necessary.
  7. Simmer on low gas until the liquid in the saucepan boils off exactly by half, and the zucchini becomes soft.
  8. At the end, add chopped green tea, if desired - a little garlic.

Vegetable stew with potatoes - a classic recipe

Vegetable stew with potatoes can be cooked at different times of the year using any vegetable product. But the dish from young vegetables is especially tasty and healthy.

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

Preparation:

  1. Wash young potatoes clean and peel them if desired. If the tubers are small, this is not necessary. If large, additionally cut them in half or into quarters.
  2. Heat vegetable oil in a deep skillet and fry the potatoes. As soon as it turns golden, transfer to a separate container.
  3. Send the diced zucchini to the pan, a little later - the pepper, cut into strips. Fry a little and add to the potatoes.
  4. In an almost dry skillet, simmer finely chopped cabbage. Put it with vegetables as well.
  5. Add some oil to the pan, toss in finely chopped onions and coarsely grated carrots.
  6. Sauté until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes, it is quite possible to do with just a tomato.)
  7. Once they have softened a little, add the tomato, add a little water (about ½ cup), salt and pepper. Simmer the sauce over low heat for about 15 minutes.
  8. Pour the fried vegetables with the prepared sauce, mix. Top up if necessary boiled water, add salt to taste.
  9. Cover loosely and simmer all together for 20-30 minutes. Toss in the chopped garlic and herbs about 5-7 minutes before turning off.

Vegetable stew with chicken

Delicate chicken and fresh vegetables go together just fine. Plus it's superb lung option, but hearty dish for a family dinner.

  • 1 kg of zucchini;
  • 0.7 kg eggplant;
  • 0.5–0.7 kg chicken fillet;
  • 4 small onions;
  • the same amount of tomatoes;
  • 3 large potatoes;
  • 2 sweet peppers;
  • 2 carrots;
  • 1 small head of garlic;
  • spices and salt to taste;
  • greens optional.

Preparation:

  1. Cut the carrots into thin slices and the onions into quarters into rings. Fry them in oil until golden brown.
  2. Slice chicken fillet small slices and send them to the pan with the onions and carrots. Cook everything together over medium heat for about 10 minutes.
  3. Cut the eggplants and zucchini into equal cubes. Sprinkle the first with salt and leave for 5-7 minutes to eliminate the bitterness.
  4. At this time, toss potatoes, cut into large strips, into the pan.
  5. After another 5-7 minutes, add the courgettes, and then the washed and squeezed eggplant. Fry everything together for about 5 minutes.
  6. Pour about 100-150 hot boiled water over the vegetables, cover and simmer on minimum gas for 20 minutes.
  7. Cut the peppers and tomatoes into circles, put on top of the stew, simmer for 3-5 minutes without stirring.
  8. Season with salt and season to taste, add herbs and garlic pressed through a press. Stir gently and simmer for another 10-15 minutes.

Vegetable stew with meat

Meat and vegetables make a complete dish that includes all the essentials for hearty lunch or dinner.

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

Preparation:

  1. Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
  2. Cut the carrots into thick strips, the onions into quarters into rings, send them to the meat.
  3. Once the vegetables are browned, toss the randomly chopped potatoes into the pan. Stir, brown a little and reduce heat to medium.
  4. Post last bell pepper, cut into strips, and shredded cabbage. Add half a glass hot water, season with salt, toss in bay leaf, chopped chili (no seeds) and season to taste.
  5. Cover, stir gently after 5 minutes of simmering and continue simmering for about 45-50 minutes.
  6. Remove the lavrushka about 5-10 minutes before the end, add chopped garlic and, if desired, fresh or dry herbs.

Any vegetable in a stew can be the main one. It all depends on the amount of a particular product. To prepare vegetable dish from eggplant, you need to take a little more of them.

  • 2 large (seedless) eggplants;
  • 1 small vegetable marrow;
  • 2 carrots;
  • 2 tomatoes;
  • 1 onion;
  • 2 Bulgarian peppers;
  • 2 tbsp vegetable oil;
  • 100 ml of vegetable broth (you can just water);
  • 1 tsp Sahara;
  • 2 tsp freshly squeezed lemon juice;
  • salt, pepper, garlic to taste;
  • optional greens.

Preparation:

  1. Cut the eggplants with the skin into large cubes, sprinkle generously with salt and leave for 10-15 minutes.
  2. Chop the courgettes, onions, carrots and peppers at random. Remove the skin from the tomatoes and chop the pulp.
  3. Rinse the eggplants, dry them a little and put them together with the onions, zucchini and carrots in a preheated pan with the required portion of oil.
  4. Grill the vegetables over high heat for about 5-7 minutes, until they soften and brown a little.
  5. Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover and simmer for about 30-40 minutes.
  6. Just before turning off, pour in lemon juice, add chopped garlic and herbs if desired, stir. Let the vegetable stew sit for 10-15 minutes before serving.

Vegetable stew with cabbage

To prepare vegetable stew, you can use not only the traditional white cabbage... The dish made from cauliflower turns out to be even tastier and more original.

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

Preparation:

  1. Dip the head of cauliflower in boiling water and cook for about 10-20 minutes. As soon as it is easy to pierce with a knife, drain the water and cool the forks. Divide it into individual inflorescences.
  2. Cut the carrots into large, long enough strips, the onion into half rings. Fry until golden brown in vegetable oil.
  3. Add the eggplant cubes, followed by the zucchini. Once the vegetables are brown, toss in the 1/4 sliced ​​pepper.
  4. After another 5-7 minutes, add the tomatoes, cut into wedges or cubes. Season with salt and spices to taste.
  5. After 5 minutes of stewing, transfer the boiled cabbage to the pan, stir gently with a spoon, add a little water so that a liquid sauce forms at the bottom.
  6. Cover and simmer on low gas for about 10-20 minutes until cooked through. Before serving, grind with herbs, and pour sour cream over each portion.

How to cook vegetable stew? Recipe variations

Vegetable stew is a fairly simple dish that you can cook all year round even every day. The blessing of the abundance of summer and autumn vegetables gives ample scope for improvisation and experimentation.

Vegetable stew with cabbage and potatoes

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

Preparation:

  1. Cut the onion into half rings and fry in a small portion of oil until transparent. Throw in the grated carrots, fry until golden brown. Add some oil if necessary.
  2. After 3-4 minutes, put the potatoes, cut into large cubes, into the pan. Cook for another 3-5 minutes.
  3. Add coarsely chopped cabbage, stir.
  4. After 5 minutes, reduce the gas, add the tomato diluted with water to 300 ml to the vegetables. Season with spices and salt to taste.
  5. Stir and simmer, covered for at least 40 minutes. Before serving, remove the lavrushka and let the vegetable stew "rest" for another 10 minutes.

Stew with cabbage and zucchini

  • 2 zucchini;
  • 1 fork of young cabbage;
  • 2 onions;
  • 1 medium carrot;
  • salt, spices, vegetable oil.

Preparation:

  1. Fry the onion rings and grated carrots in a skillet.
  2. Add the zucchini cubes and cook for 10 minutes over medium heat.
  3. Cut the cabbage into checkers and add to the already fried vegetables. Stir, add a little water if necessary.
  4. Simmer for about 25-30 minutes. Season with salt and season with suitable spices.
  5. After another 5-10 minutes, remove from the stove.

Stew with zucchini and eggplant

  • 1 eggplant;
  • 2 zucchini;
  • 3 medium carrots;
  • 1 large onion;
  • 2 sweet peppers;
  • 0.5 l of tomato juice;
  • salt, sugar, pepper.

Preparation:

  1. First of all, chop the eggplants coarsely, sprinkle them with salt and allow time for the bitterness to go away. After 15–20 minutes, rinse the blue ones with water, squeeze.
  2. Pour some vegetable oil into the bottom of a thick-walled dish. Toss in randomly chopped onions, followed by grated carrots.
  3. After the vegetables are lightly browned, add the peppers, cut into strips.
  4. After 3-5 minutes - zucchini, which are cut into cubes according to the size of the eggplant. Simmer over low heat for 5-7 minutes.
  5. Now add the blue ones, and after 10 minutes of slow simmering, add the tomato juice. In summer and fall, it is best to use fresh, twisted tomatoes.
  6. Add salt, a little sugar and your favorite spices to taste. Remember to stir, and after another 10-15 minutes, the stew can be served.

Good afternoon friends!

Today we are preparing a vegetable stew according to the most delicious recipes. It can be prepared from any vegetables, at your discretion, and you can vary the amount of ingredients. This is a versatile dish and can be offered as a side dish or as a side dish with meat.

Stew recipes are interesting in that the basis of the dish is the same for everyone - it is sliced vegetable stew, and additives to them can be very different: meat, mushrooms, seafood, legumes. Cooking methods are also interesting - you can stew in a pan, bake in the oven, or, as it has become fashionable recently, cook in a multicooker.

Have you ever cooked this dish? How did you get it?

Every vegetable has different time readiness. How to make sure that in the final product it retains its shape, firmness and biological value, and does not turn into caviar. Read on, I'll talk about this further.

Vegetable stew recipe

I love autumn for its abundance. I look at the beds and rejoice at the color and variety of the grown crop. I get inspired for culinary feats, and the first thing that comes to mind is a vegetable stew. Let's cook it together, improvise and add everything we have to the dish.


Ingredients:

  • onion- 2 pcs.
  • carrots - 2 pcs.
  • zucchini-zucchini - 1 pc.
  • potatoes - 2 pcs.
  • eggplant - 2 pcs.
  • olive oil - 2 tablespoons l.
  • bell pepper - 2 pcs.
  • garlic - 4 cloves
  • green hot pepper
  • bay leaf - 2 pcs.
  • Apple vinegar- taste
  • spices: oregano, basil - a bunch
  • greens: parsley, dill - a bunch
  • salt to taste
  • sugar - to taste
  • chicken broth - 100 gr.

Preparation:


Simple rules to follow when making stews:

  • cut all vegetables coarsely enough
  • put food only in a hot pan
  • fry until half cooked
  • lay in sequence
  • salt only at the end of cooking

We put the pan on the fire, pour in the oil.


Cut the onions into large squares, they will be stewed well during the cooking process. When the oil warms up, send the onion to the pan. After 2 minutes, it becomes transparent.

Rub the carrots on a coarse grater and combine with the onions, mix, close the lid, leave over low heat.

Cut the potatoes into medium cubes, send them to the pan with carrots and onions.

Bell peppers are best to take yellow color... The beautiful color scheme gives an aesthetic look to the dish and raises the appetite. Pepper the seeds and cut into medium slices. We send to the pan.

Cut off the tail of the eggplant, cut into medium rings. If it turns out to be bitter, chop it up and place in a bowl, salt well and let sit for 20 minutes. It will release the juice, it must be drained and the bitterness will go away with the juice. We will fry the eggplants in another pan.


We clean a young zucchini. If it comes across with seeds, remove them with a spoon. We cut it into larger ones and send it to vegetable mix... Add a little and mix.

To make the stew juicy, add 100-150 grams of chicken broth.

Add the stewed eggplant there.

Cut young white cabbage, simmer for 7 minutes.

Peel the tomatoes. To do this, we dip them in boiling water for a few seconds and immediately under cold water. The peel is easily removed. We cut and wait for the cabbage to be stewed and only then add the chopped tomatoes.

If there is no tomato, you can add tomato juice or paste.

Peel the garlic, knead it with the flat side of a knife and chop it. Crushed garlic quickly gives its taste and aroma to the dish.

Add your favorite seasonings. I take oregano, basil, a little fennel.

Now you can add salt and stew for another 4 minutes.

Right now it is necessary to report on those ingredients that will determine the taste of the dish. For sourness, add apple cider vinegar, hot pepper for bitterness, sugar for sweetness.


Chop parsley and dill. Sprinkle on top. Vegetable stew is ready, let it brew for 20 minutes. It has the most intense flavor when hot. Serve cold.

Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant

This is one of the simplest and delicious recipes... I cook this dish all summer, changing ingredients as new vegetables mature. Low-calorie, vitamin and easily digestible, it is well suited as a side dish for any meat.


Ingredients:

  • onions - 2 pcs.
  • carrots - 2 pcs.
  • courgettes-zucchini - 2 pcs.
  • potatoes - 2 pcs.
  • eggplant - 2 pcs.
  • cauliflower - 1 pc.
  • chicken broth - 150 gr.
  • olive oil - 2 tablespoons l.
  • garlic - 4 cloves
  • spices: oregano, basil, bay leaf - to taste

Preparation:

  1. Cut carrots, onions into medium squares and sauté in a little oil.
  2. Cut the potatoes into wedges and fry.
  3. Boil the cauliflower and disassemble it into separate coles.
  4. Boil the green beans.
  5. Combine all vegetables except cabbage in a deep frying pan, pour in 100 grams of broth and simmer.
  6. 10 minutes, add the diced courgettes and simmer for another 10 minutes.
  7. At the end of stewing, put the stewed cabbage, add pounded garlic, bay leaf, spices.
  8. When serving, sprinkle generously with herbs.

A simple recipe for vegetable stew with meat in a slow cooker

Usage kitchen appliances, frees you from a long time in the kitchen. This makes a stew with soft and juicy meat, delicious potatoes and cabbage. Cooking time 1 hour.

Ingredients:

  • beef meat - 500 gr.
  • potatoes - 1000 gr.
  • onions - 2 pcs.
  • carrots - 2 pcs.
  • white cabbage - 300 gr.
  • tomato paste - 1 tbsp l.
  • vegetable oil - 2 tbsp. l.
  • salt, spices - to taste

Vegetable stew with chicken and potatoes

This is one of best recipes vegetable stew with meat. It turns out to be light, satisfying, budget dish... Also attracted by the large selection of available ingredients and the speed of preparation.


Ingredients:

  • chicken breast - 500 gr.
  • onions - 2 pcs.
  • carrots - 2 pcs.
  • zucchini - 1 pc.
  • potatoes - 500 gr.
  • vegetable broth - 150 gr.
  • olive oil - 2 tablespoons l.
  • garlic - 4 cloves
  • spices: basil, bay leaf - to taste
  • tomato sauce - 1 tbsp l.
  • black peppercorns - 6-8 peas
  • greens: parsley, dill - to taste

Preparation:

  1. Fillet chicken breast cut into medium pieces and fry in olive oil, in a cauldron, until half cooked, for 10-15 minutes.
  2. Choose medium sized potatoes, peel and cut in half. Fry in boiling oil until golden brown. We put it in a cauldron for meat.
  3. Cut the young carrots into medium rings. If it is coarse, then it is better to grate it on a coarse grater. Peel the onion and set the mode in medium half rings. Mix both ingredients and simmer slightly, then add to the meat and potatoes.
  4. Add cabbage if desired, green beans... We boil them in a small amount of salted water, and send them to the cauldron.
  5. Add finely chopped garlic, black peppercorns, bay leaves, basil sprigs, tomato sauce, salt.
  6. Fry two tablespoons of flour in a frying pan, dilute with vegetable broth, in which cabbage and beans were cooked.
  7. Gently mix everything, fill with broth, close the lid and set to simmer for 20-30 minutes over low heat.
  8. Put the finished stew with chicken on great dish, sprinkle with chopped dill and parsley on top. Bon Appetit!

How to cook vegetable stew in a saucepan

To prepare this simple recipe any vegetable will do, except for a cucumber. It turns out to be a light, low-calorie, but at the same time very tasty dish.

Ingredients:

  • zucchini - 1 medium size
  • carrots - 2 pcs.
  • onions - 2 pcs.
  • sweet bell pepper - 1 pc.
  • tomatoes - 2 pcs.
  • garlic - 2 cloves
  • salt, pepper - to taste

That's probably all. Thanks for reading to the end. Wait for new recipes.

How much you want to preserve a variety of vegetables in the summer, in order to pamper your loved ones with vitamins in the winter. An assortment of vegetables in the form of a stew is just what we need.

Today I prepared a delicious vegetable stew with eggplant and zucchini for the winter. A simple recipe and use of your favorite vegetables will inspire you to preserve plenty of jars of vitamin reserves. A detailed presentation with photos taken step by step culinary process, will help you quickly master all the nuances of cooking.

What we need:

  • sweet bell pepper - 1 kg;
  • zucchini - 1 kg;
  • eggplant - 1 kg;
  • pumpkin - 0.5 kg;
  • tomatoes - 1 kg;
  • carrots - 0.5 kg
  • onions - 0.5 kg
  • vegetable oil - 1 glass
  • tomato puree- 200 gr.;
  • sugar

I want to make a reservation right away: in this recipe, you can not observe the strict quantitative ratio of vegetables. I like to cook vegetables in this proportion. You can take a half serving of vegetables to bookmark. If someone likes more delicate taste stew - add more pumpkin and zucchini, but reduce the amount of pepper and eggplant. If the tomatoes are sour, adjust the flavor by adding sugar. This stew recipe involves bringing in your own taste preferences and fantasies.

How to cook vegetable stew with eggplant and zucchini for the winter

Let's start preparing the blank with a fairly long process of preparing vegetables. Wash them thoroughly and let them dry.

In a frying pan in a piece sunflower oil fry the onions and carrots, pre-cut. In a deep stewpan, we shift the frying of onions and carrots.

Dice the zucchini, eggplant and pumpkin. Cut the bell peppers into rings, this is faster, but you can also dice. Add all the ingredients to the saucepan, fill with the remaining sunflower oil.

Cut the tomatoes into small slices, but it is better to grind them in a blender. Add the tomato mixture to the stew and simmer the vegetables over low heat for about 60 minutes.

Then, add tomato puree, salt and adjust the taste for sugar, if necessary, add. In addition to tomatoes, I like to add tomato puree to this dish, it brings a special flavor note.

Cook vegetable stew with eggplant and zucchini for another 30-40 minutes.

Hot vegetable mix laid out in sterile jars and closed.

When I prepare a vegetable stew with eggplant and zucchini for the winter, I do not put the whole cooked portion in the jars. It's so hard to resist the aroma of such a delicious vegetable snack spreading throughout the house. So be sure to lay out the vegetable stew on plates and invite everyone to try! 😉

Summer is time fresh vegetables! They are delicious, both fresh and in all kinds of stews. How to cook a vegetable stew to preserve all vitamins?

There are a lot of stew recipes. There is a slight difference: they can be with meat or purely vegetable, which are no less tasty and are great for both children and diet food... And how many vitamins they contain!

Each vegetable contains a lot of nutrients, trace elements and organic acids that are so necessary for our body. So, let's try to figure out which stew is the most delicious and correct, and how not to lose all the useful vitamins.

The beauty of this completely uncomplicated dish is that all the vegetables you have in stock will do for it, but the stew should definitely contain onions, carrots, tomatoes and peppers. In this case, the success of the tasty dish is guaranteed.

"Vegetable stew"

The best way to cook the stew is in a cauldron, or a heavy-bottomed saucepan in which you can fry vegetables. First, cut all the vegetables, preferably into cubes.

Fry the onions in a small amount of vegetable or olive oil, then the carrots (you can rub them on a coarse grater, or you can cut them into cubes or half rings), add the carrots to the onions, simmer a little, followed by tomatoes and bell peppers. This is the tastiest and most colorful base for our stew.

Now you can add all kinds of vegetables, well, with the exception of mushrooms, of course, they don't belong there at all. Chopped cabbage, diced potatoes, courgette, zucchini, eggplant. Simmer the vegetables a little in a saucepan, then cover with water so that the vegetables are only covered with water. Fresh summer vegetables are very juicy, and if you overdo it with water, you get thick soup, but we do not need it at all.

Now bring to a boil, cover with a lid, and leave to sweat for 10-15 minutes until vegetables are ready. A couple of minutes before turning off, add spices to the pan (bay leaf, peppercorns or those spices that you like), be sure to a little fresh or dried herbs, and of course salt to taste.

Also, in the stew at the moment when we fry vegetables, you can add chili peppers for spiciness or tomato paste to taste. Now the fresh summer vegetable stew can be placed on a plate and sprinkled with fresh herbs.

"Stew with mushrooms"

At the end of summer, when the mushroom season begins, you can make an ordinary mushroom stew. Cooking won't take you long, and the delicious taste will delight you and your family.

Wash and peel the mushrooms as needed. Fry finely chopped onions in a preheated skillet, then add the mushrooms. At this stage, the mushrooms need to be well salted and ground pepper, if desired, added.

Cut the courgettes and carrots into small cubes, add the carrots to the mushrooms. As soon as the carrots are tender, you can add the courgettes and chopped tomatoes.

Spice queue: You can add these to your liking, but as a rule, fresh and dry herbs, garlic and a few cumin seeds are used to make vegetable stews. Rice is perfect for this stew as a side dish.

Bon Appetit!