How to cook stew at home. Vegetable stew. Vegetable stew with cabbage

Properly cooked vegetable stew is a versatile treat. It can be eaten both as a main dish and as a side dish. The main thing is not to spare spices and use more delicious ripe vegetables.

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

1. Eggplant without skin is cut first. They are soaked for 20-25 minutes in salty cold water, after which they are dried with a paper towel.
2. Peeled tomatoes are cut into small pieces. So that their skin can be easily removed, it is enough to immerse the fruits in boiling water and peel.
3. Carrots are cut into slices, and onions are cut into cubes.
4. Zucchini without seeds and peel - the same slices as eggplant.
5. Vegetables are laid out in a cauldron in the following order: eggplants - carrots - zucchini - onions - tomatoes. The ingredients are sprinkled with salt and spices.

Stewed vegetable stew with zucchini under the lid. It stirs periodically. Cook the dish until the food is soft.

With added potatoes

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

1. First, slices of onions and carrots are fried in an oiled cauldron until golden brown. Then bars of zucchini and potatoes are thrown into the container.
2. Sweet pepper, crushed in any way, is added last.
3. On low heat, the mass is stewed, covered with a lid, for 15-17 minutes. Next, slices of tomatoes, chopped garlic and spices are sent to it. The meal is cooked for another 10-12 minutes.

Before serving, the stew should be well infused.

With mushrooms

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

1. First, frying in a large amount of oil is prepared from onions and carrots. Then mushroom slices and pepper cubes are sent to these components.
2. When the vegetables soften, you can pour slices of zucchini and tomatoes to them.
3. The mass is salted, sprinkled with spices and sugar.

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

Vegetable stew with pork

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

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

Served with spicy ketchup.

How to cook with beef?

Instead of pork, you can take a piece of beef. Meat will need 400 grams. The rest of the 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 cook such a vegetable stew in a slow cooker.

1. 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 bars are added to the products. The mass languishes for another 12-15 minutes.
4. It remains to put the remaining vegetables, cut into small pieces, into the oven container. Cabbage is finely chopped, garlic is passed through a press.
5. The mixture is seasoned with ketchup, salted, sprinkled with spices.

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

With minced meat

Minced meat is suitable from any meat. It is better to take a composite (300 g). The remaining ingredients: 3-4 potatoes, zucchini, carrots, ¼ head of white cabbage, 2-3 tomatoes, onion, bell pepper, a glass of boiled water, salt.

1. Together with minced meat, onion half rings and carrot circles are fried for 6-7 minutes. With a spatula, you need to break all the lumps in the mass.
2. After adding thinly shredded cabbage and pepper sticks 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, the ingredients of the dish are poured with salt water.
5. After mixing, they will be stewed 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, carrot, ¼ head of cabbage, onion, zucchini, 4 tomatoes, 2 celery stalks, 1 glass of boiled water, salt, Italian herbs, 40 g butter.

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

The dish will languish in a preheated oven for about half an hour. It is necessary to set the temperature to 200-220 degrees.

Vegetable stew with meat and cabbage

This is a very tasty and easy stew. It includes a lot of 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. Cabbage is finely chopped, garlic is finely chopped, carrots and celery are cut into strips.
3. First, in a well-heated and oiled pan, the meat is fried until golden.
4. Then gradually different types of vegetables are added to the container. Pre-roasting will allow them to keep 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 gently kneaded.
6. Next, the products are poured with a small amount of water and closed with a lid.

Vegetable stew with meat will languish on fire for about 40-45 minutes.

With Chiken

With chicken, a lighter version is obtained. In addition to a pound of meat, the following products will be used: carrots, a small zucchini, onion, garlic to taste, Bulgarian sweet pepper, a handful of cherry tomatoes, half a chili pepper, a bouillon cube, chicken seasoning, salt.

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

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

pot recipe

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

1. All vegetables are cut into medium pieces. Carrots, if desired, can simply be grated 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 to serving pots.
3. Peppers, tomatoes and potatoes are fried in the remaining oil.
4. The remaining components are also transferred to pots. From above they are poured with broth, to which sugar, salt and seasonings are added.
5. Lemon juice is added last.

Closed pots are sent to a preheated oven for 20-25 minutes.

Tava - traditional Armenian stew

This recipe has an interesting feature - it uses boiled meat. Take 400 grams of beef. The rest of the ingredients: 3 tomatoes, lettuce peppers and potatoes, 2 onions, a bunch of fresh basil and parsley, a pinch of cumin, black pepper, suneli hops, salt.

1. The meat is cut into pieces and boiled in salt water. The broth is left.
2. All vegetables are cut into large chunks.
3. Meat is laid out in the cauldron as the first layer. 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 stewed over low heat for 40-45 minutes.





1. Zucchini get rid of the skin and seeds, cut into cubes.
2. Onions and carrots are chopped randomly.
3. Tomatoes get rid of the skin and coarsely cut.
4. In turn, all prepared vegetables are fried in hot oil.
5. First - carrots with onions. Then the remaining vegetables are sent to the pan.
6. Zucchini will give a lot of liquid, so you need to cook the components before evaporating it.
7. Then dry rice is poured over the vegetables and water is poured in which salt and spices are mixed.

Cook until the cereal is soft.

Vegetable stew with zucchini and eggplant for the winter

Vegetable stew, if desired, can be turned into an original "winter" snack. 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 skins are cut in the same way.
3. Pepper gets rid of seeds, stalk and chopped into medium straws.
4. Carrots and onions are cut into cubes. Tomatoes - medium-sized slices.
5. All prepared vegetables for vegetable stew with eggplant and zucchini are loaded into a saucepan, salted, sprinkled with sugar, poured with oil. The components are stewed for half an hour on a minimum fire.
6. Next is the vinegar. If the mass turned out to be too thick, then also half a liter of water. It remains to simmer the stew on the stove for 7-9 minutes.

When the season of young vegetables has come, it is worth pleasing yourself and your loved ones with a delicious vegetable stew. By the way, vegetable stew is prepared very simply and quickly enough. The composition of vegetables can be varied and cooked to your liking. If desired, you can always cook a stew quite liquid - like a soup. Or very thick, as a second course.

It is very convenient to cook vegetable stew in a saucepan - a deep frying pan with high walls, a lid and a long handle. The main function of the stewpan is stewing or boiling, poaching food, as well as preparing sauces. It is very convenient to fry foods in a saucepan, mixing them by shaking. Vegetable stews require the ingredients to be roasted, and the stew pan does a good job of that.

It is generally accepted that stew is a dish of small pieces of meat or vegetables that are pre-fried and then stewed in sauce. But in Italian cuisine, stew is made from heavily chopped foods, such as stew sauce, or another delicious meat sauce, which is also prepared from minced meat - a native of Lazio.

It is quite rare to find vegetarian dishes - vegetable stew, without the addition of meat or game. Sometimes mushrooms are added to the stew, which greatly improves their taste. However, the majority believes that the stew should be with meat - different or. But, it's a matter of taste and personal preference.

The essence of any stew, and vegetable stew is no exception, is the frying of ingredients, followed by long-term stewing in a small amount of liquid.

If you are going to cook vegetable stew, you should take care of the youngest and freshest vegetables. As a rule, do not limit yourself to a small number of different vegetables. If you cook vegetable stew only from, it will turn out. For stews - the more different vegetables, the tastier and richer the dish turns out. Be sure to prepare very ripe and juicy tomatoes, in the puree of which the stew will be stewed.

Ragout of vegetables. Step by step recipe

Ingredients (2 servings)

• Zucchini 1 pc
• Eggplant 2 pcs
• bell pepper 2 pcs
• Hot pepper 1 pc
• Onion 1 pc
• Carrot 1 pc
• young potatoes 2 pcs
• Ripe tomato 4-5 pieces
• Combined greens (dill, parsley, cilantro) taste
• Olive oil 50 ml
• Salt, black pepper, sugar, coriander taste

1. If desired, other vegetables can be added to the recipe - garlic, roots, petiole celery, squash, zucchini, etc. Vegetable stew will be even tastier. I advise you to definitely use young zucchini, which can still not be peeled, as well as young eggplants with a shiny dark surface and immature seeds. Tomatoes for the sauce should be as ripe as possible and very juicy so that you do not have to add water to the vegetable stew.

   Young vegetables for stew

2. All vegetables must first be fried or baked. Considering that eggplants absorb oil like a sponge during frying, and I don’t want to increase the calorie content of vegetable stew, I suggest baking eggplants. Wash young eggplants, cut off the skin with a sharp knife. Put the eggplant on a plate and put it in the microwave for 7-8 minutes. The aubergines bake great. In the same way, I advise you to prepare the bell pepper - peel it from the seeds and bake in the microwave for 5-6 minutes, then put the hot pepper in a plastic bag until the pepper cools down a bit and the outer film peels off, which must be removed.
3. Peel onions and carrots and chop coarsely. Peel the pod of hot pepper from seeds and white internal partitions and cut into small pieces, and preferably into strips. Heat olive oil in a saucepan or deep frying pan. Fry onion, carrot and pepper in oil for 4-5 minutes.

   Fry onions, carrots and hot peppers

4. Young zucchini, without peeling, cut into large cubes. Peel a few young potatoes and also cut into cubes, about half the size of a zucchini. Add zucchini and potatoes to fried vegetables. Stirring occasionally, fry the vegetables over medium heat without a lid. The time of frying the ingredients for the stew is until the vegetables are half cooked.

   Add zucchini and potatoes

5. Cut the cooled and peeled bell pepper into strips and add to the fried vegetables. Cut the eggplant in half and cut into pieces. Add the baked eggplant to the vegetable stew. Add 0.5 tsp. sugar, 0.5 tsp ground coriander, salt and black pepper to taste. Stir the vegetables, reduce the heat and cover the saucepan with a lid. Stew vegetables in their own juice for 5-10 minutes.

   Add baked and chopped eggplant and peppers

6. While the vegetables are stewing, you need to prepare tomato puree from fresh ripe tomatoes. Put the tomatoes in a deep bowl and pour boiling water for 1-2 minutes. Cool the tomatoes under running cold water. The skin of the tomato peels off easily. Peel the tomatoes from the skin and seeds, remove the white parts, the growth zone. Put the pulp of the tomatoes in a blender and grind the pulp into a puree. If there are solid inclusions in the puree - the remains of seeds, white parts, then it is better to additionally wipe the puree through a sieve.

   Prepare and add tomato puree to the stew

7. Add the prepared tomato puree to the fried vegetables. Bring the vegetable stew to a boil and simmer over low heat, covered, for at least 20 minutes. Usually, the cooking time for vegetable stew is up to 1 hour, but if the vegetables are young and well fried, 30 minutes is enough. If it seems to you that there is too little moisture in the stew, you can add a little water, but no more than half a glass.
8. Simmer the dish until fully cooked. It is better not to mix the stew during stewing so that the vegetables remain intact. Next, there are options. Vegetable stew can be made quite liquid and soup-like, as they are cooked, or made closer to main courses, as they are done. Everything should be the way you like it. Excess liquid can be evaporated by removing the lid from the saucepan.

   Simmer covered over low heat

9. Arrange the finished vegetable stew in deep plates. Optionally, if you like spicy, it is quite possible to sprinkle the vegetable stew with a pinch of coarse hot pepper or chop some fresh hot pepper, spreading it on the stew. Be sure to sprinkle the vegetable stew with finely chopped greens.

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

Basically, vegetables are fried in a pan, but you can cook in the oven and in a slow cooker. I have long written an article in which three interesting recipes are called: Ratatouille - vegetable stew. Be sure to check it out, it's really beautiful, original and interesting.

Recipes for homemade vegetable stew with zucchini, eggplant, potatoes

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

1. Recipe for a very tasty fragrant vegetable stew

Ingredients:

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

Cooking:

1. Wash the eggplants and cut off the ends on both sides, cut into large pieces. Put into a deep bowl. Pour a teaspoon of salt, mix and leave for 15-20 minutes, so that they give juice and bitterness goes away. After that, rinse well, wring out and dry with paper towels.

2. We also cut the potatoes coarsely.

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

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

4. My sweet pepper, dry it, 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. For tomatoes, we make a cross-shaped incision on the side opposite the stalk. We dip them in boiling water for 2-3 minutes, after which you can take them out and put them in cold water to continue working with them without burning yourself, or just let them cool a little. Now loosely remove the skin and chop coarsely.

6. We clean the garlic and crush it with the garlic.

Let's start roasting vegetables.

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

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

9. We send eggplants to the same oil. If you poured a little oil the first time, add it, 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 pan, especially a hot one, do not forget to stir immediately.

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

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

12. Pour out half of the greens.

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

We don't add water at all. All vegetables are stewed in their own juice.

14. Cover again for a few more minutes.

15. After that, turn off the fire and let it brew for another 30 minutes to two hours. Who has the patience.

16. Our vegetable stew is ready.

Serve the dish hot or warm, after sprinkling with fresh herbs.

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

Bon appetit!

2. Vegetable stew with zucchini, tomatoes and carrots

Ingredients:

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

Cooking:

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

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

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

4. Cut the carrots into large strips. Onion cut into thin half rings.

5. We put the pan on the maximum fire, pour in the vegetable oil and heat it up. Put the zucchini in the pan and fry on both sides until the zucchini starts to brown on each side.

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

7. We send tomatoes cut into medium-sized 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 simmer for 5-7 minutes.

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

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

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

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

Arrange on plates, decorate with a sprig of greens and serve.

Bon appetit!

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

Ingredients:

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

Cooking:

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

2. We also cut the potatoes into large cubes. We will cook potatoes separately. Pour a little water into the pan, salt, put the potatoes and cook until almost cooked.

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

4. Stir and fry for 5-6 minutes.

5. Drain the dark liquid that has appeared 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 cooked.

7. We cut the zucchini not thickly in a semicircle or, if large, in quarters. And fry for 5-6 minutes in a separate pan. Be sure to salt.

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

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

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

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

We lay out the finished vegetable stew on plates and sprinkle with herbs.

Bon appetit!

4. Video - Vegetable stew with meat

Bon appetit!

It is prepared from absolutely any vegetable. In combination with fragrant herbs and seasonings, a very appetizing side dish or an independent lean dish is obtained. Vegetable stew recipes offer all sorts of different combinations of potatoes, zucchini, tomatoes, pumpkins, beans, beets, mushrooms, etc. To cope with the preparation of such a dish is not as easy as it seems at first glance. Simply chopped and stewed foods can turn out to be a solid "porridge" in finished form.

The five most commonly used ingredients in recipes are:

This will not spoil the taste, but will disappoint the appearance. To prevent this from happening, you need to carefully observe the cooking technology and maintain the temperature regime. Vegetable stew is perfect for those who are trying to stick to a diet and not burden their body. Stewed vegetables do not lose their beneficial properties and are easily digested. After them there is no feeling of heaviness, so they are great for the holidays. It is best to serve it on the festive table in a large beautiful plate decorated with chopped herbs. Such food will be to the taste of guests and effectively decorate the table.

Vegetable stew is popular all over the world. It takes pride of place in every national cuisine. And no matter how it is called (ratatouille in France or briam in Greece), the basis is the same: chopped stewed vegetables.

According to its composition, the stew can be:

• vegetarian;
• with meat;
• with seafood;
• with beans;
• with mushrooms;
• with an egg.

And according to the method of preparation, the dish is divided into:

• extinguishing;
• baking in the oven;
• cooking in a multicooker.

To please your family and start cooking vegetable stew, it is enough to decide on the choice of available products and the preferred method of cooking.

Secrets of a delicious lunch

How to cook vegetable stew so that it does not turn into porridge? What products to choose for cooking? And no matter which cooking recipe is chosen, there are a number of rules for an ideal result.

1. To make the dish look aesthetically pleasing, all the ingredients must be cut into equal pieces. It is preferable that it be finely cut, but can be varied with the shape.
2. Perfect stewing - each ingredient in its own saucepan. Because products have a different degree of readiness, then they should be stewed separately. But if the recipe involves quick cooking, then the vegetables are cooked together, but with a strict sequence of laying the products. Then the taste of each component will be felt.
3. When used in an eggplant recipe, it should be pre-cooked to remove the bitterness. To do this, salt the vegetable cut into rings well and leave for 30 minutes. After that, rinse it from salt and dry it. Then use according to the recipe.
4. To cook vegetable stew with maximum health benefits and a minimum of calories, the preparation of the dish should be without additional sauce. Although for some recipes, the sauce contains all the zest.
5. Improvisation is the key to success. The whole feature is that you can experiment with vegetables by adding certain components, increasing the proportion of some products and reducing the content of others.

Vegetable stew recipes from around the world

Vegetable dishes are prepared in all parts of the world. Each nation brings its own individuality and originality to them. You can cook vegetable stew with eggplant and zucchini, with potatoes and tomato, add meat or tofu to them. A variety of recipes will please any gourmet, giving an ordinary dish a special relish.

Italian taste of summer

A light Italian dish will be a great snack on a summer day. Bright colors and unusual combinations of flavors will delight true connoisseurs of delicious food.

• Zucchini - 0.5 kg;
• Pumpkin - 0.5 kg;
• Cherry - 2 cups;
• Garlic - 2 cloves;
• Oregano, basil, parsley - 2 tbsp. spoons;
• Salt, pepper - to taste.

To give the dish a special aroma and nutty taste, it is best to take squash squash.

Cut zucchini and pumpkin into slices. Cut all cherry tomatoes in half. Pass the medium-sized garlic through a press. Grind the oregano leaves, basil and parsley to make 2 tbsp each green. spoons.

Saute zucchini and pumpkin in olive oil in a hot skillet. Cook until the vegetables are soft, then add the tomatoes, garlic and herbs. Mix everything gently and continue to simmer until the cherry is soft.

Season the cooked vegetables with salt and pepper to your liking. This stew can be served hot or warm.

hot mexican passion

Vegetable Chicken Stew is a hearty Mexican dish that fills you up well and can replace a full meal. Beans, corn and chicken are the perfect combination, giving a unique look to the dish with its diversity of colors and variety of shapes.

• Chicken - 0.5 kg;
• Corn - 0.5 kg;
• Red beans - 0.4 kg;
• Tomatoes - 3 pcs;
• Sweet pepper - 3 pcs;
• Onions - 2 pcs;
• Cinnamon and dried spices (garlic, paprika, ground tomato) - ½ teaspoon each;
• Chile - ⅓ teaspoon;
• Salt - to taste.

It is best to prepare all the ingredients in advance. Chop the onion into half rings, and cut the carrots into cubes. Remove membranes with seeds from peppers, cut them lengthwise into 4 parts and cut into strips. Large tomatoes are also divided into 4 parts, cut into half rings.

If using canned beans and corn, drain the water. From chicken meat, it is preferable to choose fillet. Cut the chicken into any shape into medium-sized pieces.

The laying of vegetables in the stewing pan occurs in a certain sequence. First, fry the onion over medium heat until half cooked. Add carrots to it. After a couple of minutes add pepper. Then add tomatoes. Last add corn and beans. Only after that, salt, pepper and season everything with spices.

Mix everything and add pieces of meat. Chicken should be stewed in vegetable sauce. After 10 minutes, the stew will be ready.

Ajapsandali - a view from the height of the Georgian mountains

The traditional Georgian dish easily fits into technical kitchen novelties. Vegetable stew in a slow cooker turns out to be just as tasty as that of a Georgian grandmother.

• Bulgarian pepper - 2 pcs;
• Green beans - 400 gr;
• Tomatoes - 3 pcs;
• Eggplant - 2 pcs;
• Onion - 2 pcs;
• Garlic - 3 cloves;
• Cilantro - a large bunch;
• Basil - 2 branches;
• Peppercorns - 10 pcs;
• Salt - to taste.

Properly prepared eggplant (already without bitterness) cut into a semicircle.

Chop the onion into small cubes. Cut tomatoes and peppers into medium-sized cubes.

Pour a little vegetable oil into the bowl and set the “Baking” mode in the multicooker. Fry the onion in hot oil for 15 minutes.

Sprinkle tomatoes and peppers. Stir and fry for another 10 minutes.

Add eggplant and green beans. Pour in water so that it covers the entire contents of the bowl.

Cook for an hour in the “Extinguishing” mode.

Finely chop the cilantro and basil. Pass the garlic cloves through a press. And 15 minutes before the end of cooking, add all this to the vegetables. Add peppercorns and salt to taste to the stew.

French charm in ratatouille

An exquisite French dish is very easy to prepare. All components are cut into circles and baked in the oven. Traditional ratatouille is a vegetable stew with zucchini and tomatoes. Add sauce to them or not, make classic ratatouille or vegetable stew with eggplant - there are enough options for every day.

For a simple ratatouille with herbs, you will need:

• Eggplant - 2 pcs;
• Zucchini (green) - 2 pcs;
• Zucchini (yellow) - 2 pcs;
• Tomatoes - 5 pcs;
• Spicy herbs, salt - to taste.

Prepare eggplant, remove bitterness from them.

All other products - zucchini, zucchini and tomatoes - cut into slices of the same thickness as the eggplant.

In a baking dish, fold all the vegetables one by one: eggplant, zucchini, tomato, zucchini. Fill out the entire form. Top with salt and sprinkle with herbs, lightly drizzle with olive oil.

Cover the form with paper and bake everything in the oven at 200 C for about an hour. Let the ratatouille rest for about 10 minutes before serving.

Classic Hungarian cuisine

Vitamins in winter, yummy from a can - it's all about lecho. A dish from Hungary gained popularity and spread throughout Europe. Everyone knows the recipe for vegetable stew for the winter - these are peppers stewed in tomato with lots of carrots and onions. But the traditional Hungarian lecho is different. And who said that vegetable stew cannot consist only of peppers and tomatoes?

• Sweet pepper - 2.5 kg;
• Tomato - 3 kg;
• Sugar - 100 gr;
• Salt - 2 teaspoons;
• Ground pepper - to taste.

Scald tomatoes with boiling water and peel. Grind the pulp in a meat grinder or kill with a blender. Put on fire to boil. This will be the pepper dressing. In the absence of tomatoes, they can be replaced with 1 kg of tomato paste.

For beauty and a richer taste, you need to use different varieties of pepper. Cut the pepper into 2 halves, remove seeds and membranes. Cut it into pieces 1-2 cm wide.

Put the pepper in a boiling tomato dressing and simmer over low heat for 15-20 minutes. During cooking, add sugar, ground pepper and salt to taste.

Put the finished hot lecho into clean pasteurized jars, roll up the lid tightly - and the vegetable stew for the winter is ready!

Hoppy stew from Ireland

Simple, but tasty and hearty vegetable stew with meat and a slightly beer flavor will turn everyone a little bit Irish. A slow cooker will greatly help to reduce the time in the kitchen.

• Meat - 0.6 kg;
• Potatoes - 6 pcs;
• Carrots - 1 pc;
• Celery - 3 stalks;
• Leek - 1 pc;
• Beer - 0.5 l;
• Peppercorns - 5 pcs;
• Salt - to taste.

Ideally, to make vegetable stew with meat in an Irish slow cooker close to the original, you should take lamb, but you can safely replace it with beef. And for languishing the dish, dark beer is best.

Meat cut into large pieces. Fry it in a hot pan to make a small crust, then transfer it to the multicooker bowl.

Carrots, leek and celery cut into circles, but not very thin. Add vegetables to meat. Salt and pepper everything. Pour in beer and cook for 40 minutes in the “quenching” mode.

Potatoes are cut into large pieces and added to the slow cooker. Simmer the stew until the potatoes are fully cooked.

Spanish flamenco with pisto

Pisto is a traditional Spanish vegetarian dish. The recipe for vegetable stew with zucchini is completely simple. And the advantage of this dish is that it is wonderful in all its manifestations: it is served as an independent dish and as a side dish, consumed hot and cold. And you can also cook such a vegetable stew in a slow cooker or in the traditional way.

• Zucchini - 2 pcs;
• Pepper - 2 pcs;
• Tomato - 1 kg;
• Onion - 1 pc;
• Sugar - ½ teaspoon;
• Salt, pepper - to taste.

Peppers are best taken in different colors. Remove seeds from peppers and cut into half rings. Also chop the onion. Saute vegetables in olive oil in a hot skillet. When the peppers are soft, add sugar.

Cut zucchini into slices. Peel the tomatoes and chop finely. Fry zucchini with tomatoes in a separate pan until tender.

Mix all the vegetables in one pan, salt and add spices to taste. Simmer over low heat for 2-3 minutes. If there is excess liquid, then the lid should not be covered.

Bulgarian pepper - the highlight of the program

Bulgarian housewives cook hearty and uncomplicated. This recipe for vegetable stew contains a minimum of ingredients: minced meat with potatoes. Piquancy and beauty of the dish gives, of course, bright bell pepper.

• Potatoes - 5 pcs;
• Bulgarian pepper - 1 pc;
• Minced meat - 300 gr;
• Greens, salt, pepper - to taste.

If you want to get an unusual dish, then 1 large red bell pepper can be replaced with 2 pcs. medium size in different colors. Minced meat is best taken mixed: pork and beef.

Remove seeds and membranes from peppers. Cut it into large cubes. Chop the medium-sized potatoes in the same way as the peppers.

Fry the minced meat in a deep frying pan for about 8 minutes. Then add prepared vegetables to it. Stir and continue to fry everything for another 5-7 minutes.

Finely chop a bunch of greens and add to the dish. Season with pepper and salt to taste. Pour 300-400 ml of water into the stew and simmer everything for about half an hour over low heat. So that the vegetable stew with minced meat does not burn, it must be stirred periodically.

Traditions of Ukrainian Cossacks

For strength, agility and endurance, Zaporozhye Cossacks have long used healthy and hearty dishes in their diet, in particular, vegetable stew. The main ingredient in it after potatoes is a large number of meat products. How to cook such a vegetable stew with meat to please your beloved man? Simply and easily!

• Potatoes - 10 pcs;
• Carrots - 2 pcs;
• Garlic - 2 cloves;
• Pork brisket - 300 gr;
• Beef - 300 gr;
• Smoked undercuts - 300 gr;
• Smoked pork ribs - 200 gr;
• Salt, pepper, bay leaf - to taste.

Chop carrots into strips of medium thickness. Cut potatoes into large pieces.

Cut the brisket, beef and undercuts into cubes. Trim meat from pork ribs.

In a hot frying pan, fry raw meat in vegetable oil. Salt and pepper well. After 3-5 minutes, add undercuts and carrots to it. After another 2 minutes, put the trimmings of the ribs. Fry everything constantly stirring.

Put everything in a baking dish in layers: meat, potatoes, meat, potatoes. Salt each layer of potatoes and shift with bay leaf.

Add some broth or water to the bowl. Put in a few peppercorns.

Cook vegetable stew in the oven for at least 40 minutes at 200 C. Check readiness by potatoes.

Pass the garlic through a press. Add it 10 minutes before the end of cooking and mix gently. Vegetable stew with Cossack potatoes before serving should brew a little under the lid.

Delicious homemade stew

Perhaps the most common, familiar and native dish for the Slavs will be vegetable stew with cabbage and potatoes. Such an ordinary, but healthy and tasty dish must be present at the family table. And what is remarkable: different cutting of products does not affect the taste of the dish.

• Potatoes - 4 pcs;
• Cabbage - 300 gr;
• Tomatoes - 7 pcs;
• Carrots - 1 pc;
• Zucchini - 250 gr;
• Onion - 1 pc;
• Salt, pepper - to taste.

Chop white cabbage into strips. Cut potatoes and zucchini into medium cubes.

Chop the onion into half rings, and grate the carrots on a coarse grater. Chop the tomatoes into large chunks.

Put in layers in a saucepan: potatoes, and carrots with cabbage on top. Pour a little water over the vegetables so that it only covers the bottom layer - potatoes. Simmer covered for 5-6 minutes.

Add tomatoes and zucchini. Top up with water if necessary. Salt to taste and continue to simmer for another 3-4 minutes.

Fry the onion until golden brown. Pour it over vegetables. Continue to simmer until the dish is completely cooked.

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