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How to cook vegetable stew - recipes from various vegetables are tasty and simple

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Good afternoon friends!

Today we are preparing 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 universal dish, it can be offered as a second or side dish with meat.

Stew recipes are interesting in that the basis of the dish for all is the same - chopped stewed vegetables, and the 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 slow cooker.

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

Each vegetable has a different cooking time. How to make sure that in the final product it retains its shape, hardness and biological value, and does not turn into caviar. Read, I will talk about this later.

Vegetable Stew Recipe

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

Ingredients:

  • onions - 2 pcs.
  • carrots - 2 pcs.
  • zucchini-zucchini - 1 pc.
  • potatoes - 2 pcs.
  • eggplant - 2 pcs.
  • olive oil - 2 tbsp. l
  • bell pepper - 2 pcs.
  • garlic - 4 cloves
  • green hot pepper
  • bay leaf - 2 pcs.
  • apple cider vinegar - to taste
  • seasonings: oregano, basil - a bunch
  • greens: parsley, dill - a bunch
  • salt to taste
  • sugar to taste
  • chicken stock - 100 gr.

Cooking:

Simple rules to follow when making stew:

  • chop all the vegetables large enough
  • Put products only on a hot pan
  • fry until cooked
  • lay in a certain sequence
  • salt only at the end of cooking

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

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

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

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

Bulgarian sweet peppers are best taken in yellow. A beautiful color scheme gives an aesthetic appearance to the dish and raises the appetite. Peel the seeds and cut them into medium slices. Sent to the pan.

In eggplant, cut the tail, cut into middle rings. If it turns out to be bitter, chop it and put in a bowl, salt well and leave for 20 minutes. He will isolate 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 vegetable marrow. If caught with seeds, remove them with a spoon. Cut larger and sent to the vegetable mixture. Salt a little and mix.

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

Add stewed eggplant there.

Cut young white cabbage, stew for 7 minutes.

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

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

We clean the garlic, knead the flat side of the knife and chop. Crushed garlic gives away its taste and aroma to the dish faster.

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

Now you can 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. If you need sourness, add apple cider vinegar, for mustard - hot pepper, for sweetness - sugar.

Cut the parsley and dill. Sprinkle on top. The vegetable stew is ready, let it brew for 20 minutes. When hot, it has the most intense taste. Serve cold.

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

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

Zucchini stew with tomatoes and green peas

This dish is a real vitamin storehouse. It combines 3 basic and main qualities for me. It is lightness, extraordinary taste and usefulness. There is a fourth, also important fact - to prepare it is very easy and simple. Recharge with vitamins and good mood. Go…

Step-by-step recipe description:

1. Onion and carrot cut into medium cubes. Pour some vegetable oil into the bottom of the frypot and fry them there for a couple of minutes, until golden.

2. Zucchini cut into cubes without peeling. This applies only to young vegetables. More mature, with a hard skin and hard seeds, still have to be cleaned. Send them stewed to carrots for 5 minutes.

3. Meanwhile, cut the tomatoes into cubes and the pepper into strips. Add to the zucchini. Let them stew under the lid while you prepare the following ingredients.

4. If you use fresh, green peas, you need to clean it from the "houses". Free the canned product from the liquid. Pour to the rest of the vegetables.

5. Stew for 5 minutes, then add tomato paste, soy sauce, spices, salt and mix. Put the lavrushka and simmer under the lid until cooked. Then remove the bay leaves.

Stew is better to rest under the lid on the stove turned off for at least 20 minutes. So it cools down and the ingredients are saturated with the aroma of each other. It turns out very tasty.

Vegetable stew with meat

It's no secret that meat is better to eat with vegetables. And the best option for this combination is stew. The dish is tasty, beautiful and very satisfying. You can cook it with any meat. For example, as in this case, with pork.

Ratatouille - French Vegetable Stew

I offer you an interesting option for cooking vegetable stew. It turns out the dish is very tasty, healthy and beautiful. And the fact that a famous cartoon is named in honor of Ratatouille dooms the dish to success even for fastidious kids.

Video - Vegetable stew with zucchini in a slow cooker

A slow cooker is a unique thing! It reduces the time spent cooking various dishes. Vegetable stew is a very simple dish to prepare. And if you cook it in a slow cooker, then it becomes even easier. I bring to your attention a video on how to cook vegetable stew in this way.

Delight your loved ones with delicious and healthy dishes. Stew is just the case that combines these two characteristics. In addition, as you already understood, cooking it is easy and simple.

Cook with love, because this is the most important ingredient in all dishes!

5 secrets of delicious vegetable stew

  1. It is best to cut the vegetables in identical pieces. So they are evenly fried and stewed, and the stew itself will look more beautiful.
  2. There are several cooking techniques. All vegetables can be fried or boiled separately, and then combine and bring the stew to readiness. Or first make a frying (usually from onions, carrots and garlic) and add the remaining ingredients in turn. In the first case, vegetables will better keep their shape.
  3. If you have chosen the second cooking method, try to lay the vegetables in the correct sequence. Otherwise, the stew can turn into a shapeless mass. Add harder vegetables first, such as potatoes, peppers, or pumpkins. And after a while, lay out the soft ingredients: tomatoes, peas or greens.
  4. To prevent vegetables from being burnt during cooking, you can add a little water or broth to the stew. Especially if there are no juicy watery vegetables in the dish.
  5. Due to prolonged heating, the taste and smell of seasonings may change. Therefore, add them in the middle of cooking or near the end. Then the dish will turn out more fragrant.

The classic recipe for vegetable stew with potatoes, with photo

This option is one of the simplest, best and at the same time the most delicious and proven. There is a certain small highlight in it that makes this dish delicious in taste. And this substance is, oddly enough, sour cream, without it it turns out not so fragrant.

Another secret of delicious stewed vegetables is what you cook in; it is best to take a pot or a slow cooker for this purpose. So vegetables are better stewed and give you their taste of warmth and summer. You can use, in principle, an ordinary pan or pan, take what you have at hand, experiment.

We will need:

  • Potato - 6 pcs.
  • White cabbage - 1 swing
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Zucchini - 1 pcs.
  • Sweet pepper - 1 pc.
  • Frozen green peas - 250 g
  • Tomato paste - 3 tbsp.
  • Sour cream of any fat content - 3 tbsp.
  • Salt, pepper, garlic - to taste

Cooking method:

1. The very first step is cutting vegetables. You can choose your favorite kitchen knife for this, and quickly crush them into cubes or straws. You decide, I usually crush potatoes into cubes, carrots with thin bars, onions with ringlets. After adding vegetable oil and water to the cauldron, fry all these ingredients for about 10-15 minutes.

2. Next, add peas, it can be taken frozen, canned. If you don’t like beans, you can don’t add to this dish at all. Chop the zucchini finely, as shown in the photo, chop the cabbage thinly, chop the bell pepper into bars. Pour some water again so that nothing burns and simmer under a closed lid for another 10 minutes, stirring occasionally. If you like vegetable stew liquid, then pour more water. But in my opinion this is already vegetable soup. 🙂

Important! Instead of peas, you can use any vegetable mix, for example Mexican)

3. Perhaps after the time has passed the vegetables will not be ready yet, then simmer until they are soft. After that, add tomato paste, sour cream, chopped garlic, salt and pepper to taste.

4. Stir. Just 2-3 minutes and turn off the stove. The miracle of yummy is ready! Garnish with herbs, such as parsley or dill. The dish should stand for a while and be nourished, then it will be even tastier and more aromatic.

Important! The dish is cooked over low heat.

Vegetable stew of eggplant, zucchini, peppers, tomatoes and carrots

Of course, such a miracle in the winter season is difficult to cook, but in the summer, zucchini and eggplant are always in our diet. Therefore, try to cook according to this option and please your household. So, how to cook right and step by step?

We will need:

  • eggplant - 1 pc.
  • zucchini - 1 pc.
  • sweet bell pepper - 1 pc.
  • tomatoes - 2pcs.
  • onions - 1 pc.
  • garlic - 2 cloves
  • fresh herbs - optional
  • vegetable oil - 3 tbsp. l
  • salt, pepper - to taste

Cooking method:

1. It is best for the eggplant and zucchini to be young. Because non-young fruits will have to remove the peel for a long time. Dice as shown.

Important! Has this happened to you, vegetable stew is bitter, how can this be fixed? It's all about the eggplant, before boiling or frying them, salt and leave to soak for 20-30 minutes, the salt should kill all this bitterness. In general, I even like the bitterness.

Ah, yes, do not forget to wash them with running water after a while.

2. Now bell peppers, it is best to take yellow or red, they give bright colors in the finished dish. Peel them from seeds by carefully removing the core and wash. Cut the kitchen knife into small squares.

3. Tomatoes try to take ripe, but not too soft, otherwise it will be difficult to cut them. The knife should be well sharpened. Cut into pieces, it is best to get small.

Important! So that in the finished stew there are no skins from tomato, as they become rough and it will be difficult to eat them. It’s best to remove them. How to peel tomatoes from skins quickly and easily? Place the tomatoes in a bowl and pour boiling water for 10 minutes. Then remove and immediately immerse in ice water. Voila, try it, the skin itself is straight and peeled from the pulp of tomatoes.

4. Onions cut into half rings, place it in a pan with vegetable oil, fry almost until done, stirring. Add finely chopped garlic, mix. Now the next action is bell pepper, add it there.

5. Next, dip the zucchini, eggplant, and tomatoes. Stir and simmer over low heat.

Important! To achieve a unique taste, add a couple more spoons of tomato paste to this dish. Oh, it’s very tasty with her.

6. Add a little bit of water to the pan and simmer all the ingredients until cooked. Do not forget to interfere. Salt and pepper. Bon Appetit!

Serve as a second dish for a side dish, for example, here to these meatballs.

Vegetable zucchini and tomato stew

This is probably the most, simplest and most popular form, when outside the window summers and so I want something stewed and tasty. How to cook in such a way that everyone just “fingers” ate? 🙂 The budget option, so to speak, is the economy, because the ingredients are at a minimum. It can be attributed to lean dietary types.

How do you serve stew, cold or hot? I like mostly hot, in hololny eat, if there is a warm potato casserole with meat. Because then, the vegetable stew I will act as a salad. And you?

We will need:

  • Zucchini - 1 pc.
  • Tomatoes - 3-4 pcs.
  • Onions - 1-2 pcs.
  • Garlic - 2 cloves
  • Parsley - 2 tbsp.
  • Basil - 1 tablespoon
  • Vegetable oil - 2-3 tbsp.
  • Salt to taste
  • Black pepper - to taste

Cooking method:

1. Young zucchini cut into cubes. Of course, previously, it will be necessary to remove the core and seeds inside the fetus. If the skin is thick, also remove it with a special knife or a peeler.

2. Remove the skin from the tomato. To do this, pour boiling water over them in the bowl, then change the hot water to cold. Everything will be easily removed from the temperature difference.

3. We will fry stew in a pan. To do this, first send chopped zucchini to it, and chopped onions with rings or cubes. Add vegetable oil, mix well and simmer until the zucchini is soft. After you add the tomatoes, they will need to be cut to medium size, approximately as shown in this photo.

4. Stew vegetables until cooked over low heat with the lid closed. At the end, add the garlic and greens passed through the press. It can be parsley or basil. I generally love dill the most. What do you usually put?

5. Salt and pepper to your taste. Ah, what a color beauty. And vusnotischishchschschschschsch! Just drooling! Have a nice 😆)

The technology of cooking vegetable stew with potatoes and zucchini

Such a dish can be prepared in fasting; vegetarians simply adore it and eat it on both cheeks. My beloved boys also eat without stopping. So, I advise you to try immediately!

We will need:

  • Zucchini - 0.5 pcs.
  • Potatoes - 3-4 pcs.
  • Tomatoes - 2 pcs.
  • Carrots - 1 pc.
  • Onions - 1 pc.
  • Sunflower oil - 2 tbsp. l
  • Pepper mix to taste
  • Salt to taste
  • Bay leaf - 1 pc.
  • Dried greens - 2 tsp

Cooking method:

1. Wash all vegetables well under running water. After chop them randomly the way you want. Or, tomatoes, zucchini, onions and potatoes into cubes, carrots into cubes, or rub on a coarse grater. In a cauldron, saucepan or in a deep frying pan, start stewing in stages, the first is onion with vegetable oil until golden brown, the second - add grated carrot to the onion, and fry for 2-3 minutes, then the third step - zucchini and potatoes, pour a little water and simmer for 15-20 minutes. At the end, put the tomatoes, pepper and salt, mix.

2. Boil another 3-4 minutes, sprinkle with a mixture of peppers or hops-suneli, add a bay leaf if desired, cover with a lid and let stand.

3. Stew the stew in the pan on the plates and call everyone to the table. Nourishing, nutritious and so magical looks that it is impossible to tear your eyes.

Vegetable stew with meat, potatoes, and cabbage

This year I first cooked this dish with meat, as always I had to do it separately in the form of something else, such as meat zrazy. You can take any meat for this option, even beef, even pork, or even moose.

We will need:

  • pork or beef - 600 g
  • potatoes -3-4 pcs.
  • vegetable oil - 2-3 tbsp
  • onions - 2 pcs.
  • zucchini - 1 shsh.
  • tomatoes - 2-3 pcs.
  • salt and pepper to taste

For a change, you can make your own adjustments, for example, put cauliflower.

Cooking method:

1. So, let's figure out what to put what, I think that everyone understands that meat should be cooked on fire the most. So start with it to cook this dish. Cut it into pieces or pass through a meat grinder, fry with onions in a deep frying pan, almost until ready, add the onions not immediately, but at the end, when the meat is almost ready. After finely chopped zucchini. Fry for 10-15 minutes

Important! Fry in refined vegetable oil.

2. Crush all other ingredients into cubes, this applies to potatoes and tomatoes. Перемешайте и жарьте до готовности, от помидор должна появиться влага, поэтому смотрите если помидоры не сочные, то добавьте немного воды в сковороду. Тушите до полной готовности пока все овощи не станут мягкими и ароматными на вкус. Посолите, поперчите, можно добавить ваши любимые приправы.

Important! Тушите под закрытой крышкой, чтобы овощи лучше отдали свои ароматы.

3. Put in portions on a plateau. Garnish with leaves of any fresh herbs. Serve with sour cream and in a good mood. Tasty discoveries!

Vegetable stew with chicken and potatoes

Perhaps this option will be a find for you, if you make it without potatoes, it will be very low in calories.

We will need:

  • chicken fillet - 500 g
  • potatoes -5-6 pcs.
  • onions - 1 pc.
  • carrots - 1 pc.
  • canned peas - 1 can
  • tomatoes - 2 pcs.
  • vegetable oil
  • salt and pepper to taste
  • greenery

Cooking method:

1. Cut fresh young potatoes into small pieces. Cut the carrots with a special knife into bars. Boil potatoes in a pan, water can be slightly salted.

Important! After the potatoes are ready, drain all the water. What needs to be done so that vegetable stew does not turn into porridge? It is in time to see that the potatoes are boiled and immediately drain the water. Potato readiness can be determined by stabbing it with a knife during cooking. If a knife easily pierces potatoes, then everything is ready.

2. Chop the onions with a knife into half rings. Cut chicken meat or chicken into cubes. Add salt and pepper.

3. Fry pieces of chicken in a pan with vegetable oil. Be aware that after about 20-30 minutes the meat will be ready. Add chopped tomatoes to it.

4. Next, carrots and onions. Salt everything well, pepper. Now take a cauldron or another deep pan, combine the chicken and potatoes. Shuffle. Fry in this form for a couple of minutes.

5. When serving, open a jar of canned peas. Put on a plate and mix. Vegetable stew, its preparation will give you an unusual taste of summer, as well as a good hearty dinner. Bon Appetit! To make it look even more appetizing, sprinkle with herbs. And it feels like you cook as good as a chef in a restaurant, right.

Vegetable stew with mushrooms, zucchini and potatoes

We will need:

  • eggplant - 1 pc.
  • Bulgarian pepper - 1 pc.
  • potatoes - 2-3 pcs. optional
  • onions - 1 pc.
  • garlic - 2 cloves
  • vegetable oil - 2-3 tbsp
  • pepper and salt to taste

Cooking method:

1. Cut the eggplant into cubes. The peel does not need to be removed. If you do not like bitterness, then fill them with water and add salt, let them stand for 15 minutes, then pour water. Bitterness must go.

2. Peeled potatoes, bell peppers, onions, too, cut into cubes. Put all the cut ingredients in a bowl or pan, and fry with vegetable oil.

Important! Do not forget to stir the vegetables so that nothing burns.

2. After you see that the eggplant has become soft and the potatoes are almost ready, add the mushrooms. You can use any mushrooms, if you fry, stew from pickled then, in principle, you will have to stew much less in time, about another 5 minutes. If the mushrooms are fresh, then simmer for 15-20 minutes so that they are well cooked.

Important! Potatoes in this dish can not be added, made without potatoes. It will also be very tasty!

3. Salt and pepper if desired with freshly ground black or red pepper. At the end of the stew add finely chopped garlic. Stir and let it brew.

4. This mushroom gourmet is truly a divine miracle, it looks just fantastically beautiful. Garnish with parsley or basil.

Vegetable stew with zucchini and potatoes in a slow cooker

Well, how can you cook the fruits of summer without the miracle of an assistant? This option uses unusual spices, you can take your favorites. In a multivroka, you can cook, stew according to any option presented in this article. So choose at your discretion and create the most delicious masterpieces.

The most popular and easy version of stewed vegetables for which,

We will need:

  • potatoes - 4-5 pcs.
  • zucchini - 1 pc.
  • onions - 1 pc.
  • white cabbage - 200 g
  • carrots - 1 pc.
  • bay leaf - 1 pc.
  • paprika - 0.5 tsp
  • seasoning for vegetables - 1 tsp
  • curry - 0.5 tsp
  • dried and fresh garlic - 1 clove
  • vegetable oil
  • water - 0.5 tbsp.

Cooking method:

1. Crush the zucchini and cabbage, just like in the picture.

2. Potatoes and onions, too, cut into cubes.

3. Put chopped potatoes and onions in the multicooker bowl, add vegetable oil. Turn on the "Frying" mode without a lid and fry for 10-15 minutes. After, add zucchini and cabbage to them. Grate the carrots on a coarse grater and put there. Salt, pepper, sprinkle with aromatic seasonings. Stir the dish and simmer for 20 minutes.

The next step, select the "Extinguishing" mode, pour water on the products, mix, close the lid and wait 15 minutes.

Then open the multi-miracle and throw a leaf of lavrushka. Let all the ingredients still stand and strain.

Important! If you put the laurel at the very beginning of cooking, it will give a bitterness in the dish. Put it always and everywhere at the end.

4. When serving, garnish with dill, sprinkle with grated garlic for better aroma of the dish.

Oven potato stew

As you know, in pots it always turns out richer and more aromatic. So why not cook vegetable stew in them. Do you cook in such dishes?

It turns out that if you cook this dish without zucchini and without potatoes, then you will get an Armenian dish called Ailazan. It is also prepared without meat, but with great love and care for loved ones, this is a vegetable creation.

We will need:

  • Eggplant - 2 pcs.
  • Zucchini - 1 pc.
  • Carrots - 1 pc.
  • Bell pepper - 2 pcs.
  • Potatoes - 3-4 pcs.
  • Tomatoes - 2 pcs.
  • Onions - 1 pc.
  • Vegetable broth - 0.5 tbsp. or water
  • Olive oil - 2 tablespoons
  • Greens to taste
  • Salt and pepper - to taste

Cooking method:

1. Onion, zucchini and eggplant, cut into cubes, or as small as possible.

2. The second stage - thinly cut the tomatoes into semicircles, carrots and red pepper with straws.

Important! Remove the peel from the tomato so that it does not interfere with eating.

3. Potatoes in cubes, pour vegetable or olive oil in a pan and place potatoes, eggplant, zucchini, onions, salt and pepper. Fry for about 15 minutes. Then they need to be put from the pan into pots. Now, fry the tomatoes and bell peppers separately in another pan with butter, (salt, pepper), for a short time 5 minutes, and then send them to the pots.

4. Now fill the pots with water or any broth, you can vegetable or meat. Stew vegetables in the oven for 15 minutes at a temperature of 200 degrees.

Cunning! The broth can be frozen separately, in such lumps, and then, if necessary, add it to any dishes.

Decorate the finished dish with greens. It turned out to taste like in kindergarten or such a sensation that I ate such stew in my school years. Bon appetit, friends!

Friends, have you tried to cook this dish from frozen vegetables? Write your comments about this. I only made stews for the winter in jars under the covers.

Well, that’s all for me. I wish you all a great day and a cheerful, mischievous mood. See you again. Bye Bye!

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