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What you need for a vegetable stew. Vegetable stew without meat

A properly prepared vegetable stew is a versatile treat. It can be eaten both as a main course 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, eggplants, zucchini, 350 g of onions and carrots, salt, a mixture of peppers, a pinch of cinnamon.

Eggplants without the skin are cut in the first cubes. They are soaked for 20-25 minutes in salted cold water, after which they are dried with a paper towel.
Skinless tomatoes are cut into small pieces. To make their skin easily peeled off, it is enough to immerse the fruits in boiling water and peel.
Cut carrots into slices and onions into cubes.
Zucchini without seeds and peel - the same slices as eggplant.
Vegetables are laid out in the cauldron in the following order: eggplants - carrots - zucchini - onions - tomatoes. The ingredients are sprinkled with salt and spices.

Vegetable stew with zucchini is stewed under the lid. It is stirred periodically. You need to cook the dish until the products are soft.

With the addition of potatoes

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

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.
Sweet pepper, chopped in any way, is added last.
The mass is stewed over low heat, covered with a lid, for 15-17 minutes. Next, slices of tomatoes, chopped garlic and spices are sent to it. The meal is being prepared for another 10-12 minutes.

Before serving, the stew should be well infused.

With mushrooms

Champignons are taken both fresh and frozen. They need 300 grams. The rest of the ingredients: 2 zucchini, carrot, onion, sweet bell pepper, 2-3 tomatoes, a pinch of Mediterranean herbs, salt, a pinch of sugar.

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.
When the vegetables are softened, you can pour slices of zucchini and tomatoes over them.
The mass is salted, sprinkled with seasonings and sugar.

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

Vegetable stew with pork

Very satisfying nutritious dish vegetable stew will turn the addition of pork pulp. In addition to meat (400 g), will be used and following ingredients: eggplant, large tomato, carrot, onion, bell peppers, hot pepper mixture, salt.

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

Served with spicy ketchup.

How to cook with beef?

Instead of pork, you can take a slice 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 white cabbage, a tablespoon of ketchup without additives, a glass of tomato juice, salt, seasonings. The easiest way would be to cook such a vegetable stew in a slow cooker.

The pieces of meat will be marinated in tomato juice for a couple of hours.
In the baking program, chopped carrots and onions and marinated beef are fried.
Potato bars are added to the products. The mass languishes for another 12-15 minutes.
It remains to put the remaining vegetables, cut into small pieces, into the oven container. The cabbage is finely chopped, the garlic is passed through a press.
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. Better to take a composite (300 g). The rest of the ingredients: 3-4 potatoes, zucchini, carrots, ¼ a head of white cabbage, 2-3 tomatoes, onion, Bulgarian sweet pepper, a glass of boiled water, salt.

Together with minced meat, half rings of onion and carrot slices are fried for 6-7 minutes. With a spatula, you need to break all the lumps in the mass.
After adding thinly shredded cabbage and pepper cubes to a cauldron or deep frying pan, the mass is cooked for another 5-6 minutes.
At the end, pieces of tomatoes, zucchini and potatoes are added to the mixture.
When the potatoes are slightly softened, the ingredients are poured with salt water.
After mixing, they will be stewed under a tightly closed lid for 12-15 minutes.

The ready meal is served hot with any additional sauces.

We bake the dish in the oven

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

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

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

Vegetable stew with meat and cabbage

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

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

The vegetable stew with meat will languish on the 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, small zucchini, onions, garlic to taste, Bulgarian sweet pepper, a handful of cherry tomatoes, half a chili pepper, bouillon cube, chicken seasoning, salt.

All vegetables are chopped according to the principle: the longer each of them is cooked, the finer it is cut.
First, a carrot with two types of pepper is fried in hot oil. Then zucchini, garlic, onions, tomatoes are sent to the container. The mass is salted. All of its components should soften.
Pieces of chicken, sprinkled with salt and seasoning, are fried separately over high heat.
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

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

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

The closed pots are sent to the preheated oven for 20-25 minutes.

Tava - traditional Armenian stew

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

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

Zucchini get rid of the skins and seeds, cut into cubes.
Chop onions and carrots at random.
The tomatoes are peeled and cut into large pieces.
In turn, all prepared vegetables are fried in hot oil.
First - carrots and onions. Then the remaining vegetables are sent to the pan.
Zucchini will give a lot of liquid, so you need to cook the components before evaporating it.
Next, dry rice is poured over the vegetables and water is poured in which salt and spices are mixed.

Prepared 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 eggplants and zucchini, a kilo each of yellow and red bell peppers, carrots, tomatoes and onions, a glass of sugar, 110 ml table vinegar, 55-60 g of table salt, half a liter of vegetable oil.

Eggplant cubes are soaked in cold water and then rinsed.
Zucchini without skin is cut in the same way.
Pepper gets rid of seeds, stalks and crushed with medium strips.
Carrots and onions are cut into cubes. Tomatoes - in medium-sized slices.
All prepared vegetables for vegetable stew with eggplant and zucchini are loaded into a saucepan, salted, sprinkled with sugar, poured with oil. The ingredients are stewed for half an hour on minimal heat.
Next, vinegar is poured. If the mass is too thick, then also half a liter of water. It remains to simmer the stew on the stove for 7-9 minutes.

With vegetables. It is not difficult to prepare it. The ingredients are likely to be found in your refrigerator. The dish will be hearty, but light and nutritious. We offer a recipe for meat stew with vegetables.

Method one

For this recipe use:

beef pulp (veal is better, it is softer) - 400-500 g;
several medium-sized tomatoes;
1 zucchini (can be substituted for zucchini);
1 eggplant;
2 medium-sized sweet peppers;
about 100 g of green beans (green beans);
several medium-sized heads of onions;
2 cloves of garlic;
(of your choice);
oil (olive or common vegetable);
vegetable broth (or plain water) - Cup;
salt and pepper.

Cooking meat stew with vegetables

If you are using any of the vegetables frozen, it is best to let them defrost. At this time, you need to prepare the rest of the products. Peel the eggplant and sprinkle with salt, so the bitterness should go away. Then remove the excess salt and into cubes. Rinse the meat if necessary, cut into small pieces. Chop the onion. Heat the oil, pour the meat into it, add the onion after 10-15 minutes of frying. Zucchini, if young, need not be peeled. Cut it into cubes. Tomatoes and peppers - into medium-sized slices. As soon as the meat and onions are fried, add vegetables to them: beans, peppers, tomatoes, zucchini, eggplant. Cover the dish with herbs (you can take basil, cilantro, parsley) and garlic. Season with salt and black pepper. Add hot water to vegetables or (you can use meat). Place the lid on the skillet and simmer for about 40 minutes. Set the fire to a little less than medium so that the broth does not evaporate.

Method two

Now let's cook with vegetables. Use:

a lean piece of pork weighing about 500 g;
a pound of potatoes;
carrots and onion- 1 pc.;
bell peppers and white cabbage;
oil (sunflower or olive) about 100 g;
bay leaf, salt, chilli pepper, peppercorns and ground pepper, greens;
half a liter of water.

Preparation

Start cooking meat stew with vegetables. First, cut the meat into small pieces. Pour the specified amount of oil into a deep skillet or heavy-bottomed saucepan. Fry the meat in it until golden crust... Cut carrots into thin strips or chop them on a special grater. Add to meat. Cut the potatoes into cubes and immediately place them in the pan. Let it stew with meat and carrots. Chop onions, bell peppers and add them to the rest of the food. Reduce heat, salt, add ground pepper. Pour water into the vegetables. Now it's time to plant the cabbage. First, you need to chop it medium-sized. Put bay leaves, peppercorns, paprika on top of the cabbage (you don't have to cut it). Simmer everything over low heat. Stir the food periodically. Watch the liquid level, if suddenly the vegetables began to burn, pour in a little water. Readiness can be determined by the softness of the ingredients. Finally, taste the salt and pepper dish. Cooking time takes approximately 50 minutes. For flavor, chopped garlic can be added to a meat stew with vegetables. Sprinkle the finished dish with chopped herbs and serve.

2 recipes

This simple, tasty and practical dish has so many names. We have this vegetable stew, in France it is called ratatouille, in Spanish cuisine- pisto, and in Italian - caponata, etc. But despite different names and small variations in the recipe, they are united by one thing - this is a dish of stewed vegetables, which can be prepared with or without the addition of sauce.

The main secret of a delicious stew is that all vegetables are roasted separately. But there is not always time for this, and in this case, vegetables take much more oil, which in many cases is simply not acceptable. Of course, you can cut and stew all the vegetables at the same time, but the taste is much poorer. I present my recipe for vegetable stew, practical, tasty and without excess fat.

Ingredients:

(4-6 servings)

1 kg. potatoes
1 large onion
2 carrots
1 salad pepper
1 vegetable marrow
2 ripe tomatoes
ground black pepper
vegetable oil
greens

So, simmer finely chopped onion over low heat in a small amount of vegetable oil. Onions can be cut into rings, or you can cut into squares, that's a matter of taste and preference.

When the onion becomes soft and transparent, add finely chopped or coarsely grated carrots to it. For a vegetable stew with potatoes, I like the second option better. Simmer the carrots until half cooked.

Then add chopped salad peppers, which we also fry a little with vegetables. Instead of fresh salad pepper canned peppers can be used.

We clean and cut the potatoes.

Then you can do it in two ways. Potatoes can be fried until half cooked separately, then the vegetable stew is obtained with whole potatoes, and not with boiled ones.

But I prefer it when the potatoes are boiled, and the soup is thick. In this case, simmer the potatoes with vegetables without pre-frying.
To make the potatoes bloom better, we use a "special" cut. To do this, we take a potato in one hand, with the other, using a sharp knife, make a deep incision, but not completely, and then break off a piece. This produces a characteristic "clack". It is in the places of "breaks" that the potatoes "bloom", giving the vegetable stew a special tenderness. You can see how to make a special incision.
We connect vegetable stew and potatoes (fried or with a special cut).
Place the zucchini cut into cubes. It is clear that the younger the zucchini will be and the softer the rind, the better. In the case of a dense rind, cut it off without regret. Fry lightly.
The last to add the tomatoes shabby on a coarse grater. You can replace them tomato sauce, tomato paste is not desirable. Add a little water so that it slightly covers the potatoes. Salt.
We simmer all vegetables under the lid for 20-25 minutes. Stir in the stew from time to time. A couple of minutes before the end, put finely chopped herbs, spices, you can also add a couple of cloves of chopped garlic.
Turn off the fire. Be sure to give at least half an hour for our stew with potatoes to infuse a little.

Vegetable stew with potatoes and cabbage

Here's another recipe for a vegetable stew with potatoes. This stew takes just 30 minutes to cook! Those who have a shortage of time will appreciate this dish - fast, tasty and beautiful!

Vegetable stew is popular all over the world. It takes pride of place in every national cuisine... And whatever it is called (ratatouille in France or briam in Greece), the base is the same: chopped stewed vegetables.

By 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 slow cooker.

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

Secrets of a delicious lunch

How to cook a vegetable stew so it doesn't turn into porridge? What products to choose for cooking? And whichever cooking recipe is chosen, there are a number of rules for the perfect result.

To make the dish look aesthetically pleasing, all ingredients must be cut into the same pieces. It is preferable that it was a small cut, but it can be varied with the shape.
Perfect braising - each ingredient in its own saucepan. Because products have different degrees of readiness, then they should be stewed separately. But if the recipe suggests quick cooking, then the vegetables are cooked together, but with a strict sequence of bookings. Then the taste of each component will be felt.
When using eggplant in a recipe, it should be pre-processed to remove the bitterness. To do this, salt the vegetable cut into rings well and leave for 30 minutes. Then rinse it from salt and dry it. Then use according to the recipe.
To cook a stew from vegetables with maximum health benefits and a minimum of calories - cooking should be done without additional sauce. Although for some recipes, the sauce contains all the zest.
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 make a vegetable stew with eggplant and zucchini, potatoes and tomatoes, add meat or tofu to them. Various recipes will delight any gourmet, giving a special relish to an everyday dish.

Italian taste of summer

Lung italian dish will be a great snack on a summer day. Bright colors and unusual combinations of tastes will give delight to true connoisseurs of delicious food.

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

For a special flavor and nutty flavor, it is best to use squash squash.

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

In a hot skillet in olive oil fry the zucchini and pumpkin. Cook until vegetables are soft, then add tomatoes, garlic and herbs. Stir gently and continue simmering until the cherry is tender.

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

Hot Mexican passion

Vegetable stew with chicken - hearty mexican dish that satiates well and can replace a full meal. Beans, corn and chicken are ideally combined, giving a unique look to the dish with its variegated color 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 tsp. Of a spoon;
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 pieces and cut into strips. Also divide large tomatoes 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 in any shape into medium-sized pieces.

The vegetables are placed in the stewing pan in sequence. First fry the onion over medium heat until half cooked. Add carrots to it. After a couple of minutes, add pepper. Then add the tomatoes. Add corn and beans last. Only then add salt, pepper and season with spices.

Mix everything and add pieces of meat. The chicken should be stewed in a vegetable sauce. The stew will be ready in 10 minutes.

Ajapsandali - a view from the height of the Georgian mountains

Traditional Georgian dish easily fits into technical kitchen innovations. Vegetable stew in a slow cooker turns out to be as tasty as that of a Georgian grandmother.

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

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

Chop the onion into small cubes. Cut the 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 onions in hot oil for 15 minutes.

Pour in tomatoes and peppers. Stir and cook 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 "Braising" 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 the stew to taste.

French charm in ratatouille

Exquisite french dish 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. Whether to add sauce to them or not, to make a classic ratatouille or a vegetable stew with eggplant - there are enough options for every day.

For a simple herbal ratatouille, you need:

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

Prepare eggplants, 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 with them. 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. Before serving, the ratatouille should be infused for about 10 minutes.

Classics of Hungarian cuisine

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

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

Scald the tomatoes with boiling water and peel them. Grind the pulp in a meat grinder or beat 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 richer taste, use different varieties pepper. Cut the pepper into 2 halves, remove seeds and partitions. Cut it into pieces 1-2 cm wide.

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

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

Intoxicating stew from Ireland

Simple but tasty and satisfying vegetable stew with meat and a slightly beery flavor will turn everyone a little Irish. A multicooker will significantly help reduce the time in the kitchen.

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

Ideally, so that the Irish vegetable stew with meat in a multicooker turns out to be close to the original, you should take lamb, but you can safely replace it with beef. And for languishing dishes, dark beer is best suited.

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

Cut carrots, leeks and celery into slices, but not very thin. Add vegetables to meat. Salt and pepper everything. Pour over with beer and cook for 40 minutes on “stewing” mode.

The potatoes are cut into large pieces and added to the multicooker. Simmer the stew until the potatoes are cooked through.

Spanish flamenco with pisto

Pisto - traditional vegetarian dish Spain. The recipe for vegetable zucchini stew is completely uncomplicated. 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. 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;
Onions - 1 pc;
Sugar - ½ teaspoon;
Salt and pepper to taste.

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

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

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

Bell pepper - the highlight of the program

Bulgarian housewives cook hearty and uncomplicated. This vegetable stew recipe contains a minimum of ingredients: chopped meat with potatoes. The piquancy and beauty of the dish is, of course, the bright bell pepper.

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

If you want to get 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 partitions from the pepper. Cut it into large cubes. Crumble medium-sized potatoes in the same way as 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 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, dexterity and endurance, the Zaporozhye Cossacks have long used useful and hearty meals in particular vegetable stews. After potatoes, the main constituent ingredient in it 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 undercap - 300 gr;
Smoked pork ribs - 200 gr;
Salt, pepper, bay leaf - to taste.

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

Dice the brisket, beef and underwings. Trim meat from pork ribs.

In a hot skillet, fry the raw meat in vegetable oil. Season well with salt and pepper. After 3-5 minutes, add the undercrown and carrots to it. After another 2 minutes, put the trims of the ribs. Fry everything, stirring constantly.

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

Add a little broth or water to the dishes. Add a few peppercorns.

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

Pass the garlic through a press. Add it 10 minutes before the end of cooking and stir gently. Cossack-style vegetable stew with potatoes should be slightly infused under the lid before serving.

Delicious homemade stew

Perhaps the most common, familiar and familiar dish for the Slavs will be vegetable stew with cabbage and potatoes. So common but useful and tasty dish must be present at the family table. And what is noteworthy: different cutting of products does not affect the taste of the dish in any way.

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

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

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

Lay in a pan in layers: potatoes, and on top of carrots with cabbage. Pour vegetables a little with water 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. Season with salt to taste and simmer for another 3-4 minutes.

Fry the onions until golden brown. Pour it over the vegetables. Continue to simmer everything until the dish is fully cooked.

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

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

Depending on the products from which the dish is prepared, stews can be vegetarian, meat, seafood, beans, eggs or mushrooms. Stew is prepared in three ways - you can make it in a slow cooker, stew it on the stove, or bake it in the oven.

If you want to delight your family with a delicious, nutritious meal, just pick the foods your family loves and start cooking.

Whichever cooking method you choose, do not forget to follow the basic simple rules that will help you prepare the perfect meal.

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

How to cook vegetable stew in a slow cooker

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

Vegetable stew with meat

Ingredients:

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

How to cook:

Chop the pulp into squares, and then fry a little in a pan. You do not need to add oil, let the pork roast in its juices.
Chop carrots and onions, fry them for a couple of minutes. We spread tomato paste, cloves of garlic, add meat, pour in a little water. Simmer for a few minutes.
Put the potatoes and avocado, cut into small slices, into the pan. Season with salt, pepper or any other spices, mix everything well. Fill the vegetables with water, but a little, about one measuring cup.
We select the "extinguishing" mode. Cooking time varies slightly in different multicooker, but on average it ranges from thirty to forty minutes.

Sour cream, natural yoghurt will give the dish more delicate taste... Garlic buns or tortillas work well with the meal.

Vegetable stew with chicken

Stew with the addition of chicken will take pride of place in the children's menu, as well as those who are on a diet or adhere to proper nutrition... This dish is very healthy and low in calories.

Ingredients:

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

How to cook:

We wash the fillet under water, cut into pieces. Fry it in a pan, season with your favorite spices, pepper and salt. Watch out for the fillet - it shouldn't get too dry.
Chop vegetables into large squares, remove the skin from the tomatoes. Pour in oil, put vegetables in layers. We simmer for ten minutes. The lid of the multicooker must be closed.
Open the lid, add salt, mix the vegetables well, simmer them open for another fifteen minutes.
Put the meat in a saucepan, pour a little water. The dish will be ready in twenty minutes.

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

How to cook vegetable stew in the oven

To pamper the stronger sex, you can add meat to the dish. V this recipe we will use veal. The food turns out to be hearty, rich and very tasty.

Ingredients:

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

How to cook:

The veal must be rinsed under water, cut into pieces with a sharp knife.
Pour in a frying pan, fry the meat over medium heat. The veal should have a brownish crust.
Reduce heat, add selected spices to the meat. Stir the meat well and fry it a little more until a pleasant aroma appears.
Peel the zucchini, carrots, potatoes and onions and cut into small pieces. Add vegetables to the skillet, season with salt, and fry for three minutes over medium heat.
Rub the tomato so that you get tomato juice. Pour it into a skillet.
Do not close the lid while frying - they will let the juice out and lose their attractive appearance.
A regular ceramic saucepan is fine for baking. Put meat and vegetables in it, pour boiling water into it. Rinse the greens, cut and sprinkle the dish generously with it.
Place the container in a preheated 220 ° C oven and wait for the contents to boil. Then lower the temperature to 180 ° C and cook the stew for about 15 minutes. Magic smells in the kitchen will signal that the dish is cooked.

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

Simple vegetable stew recipes

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and tastes great. Such food is very useful, contains many vitamins, the body easily assimilates it. It is well suited as a side dish for any meat.

Ingredients:

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

How to cook:

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

Vegetable stew with minced meat

Ingredients:

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

How to cook:

Put onions, bell peppers, garlic in a preheated pan, simmer for four minutes, add minced meat, fry a little so that it becomes rosy.
We heat the oven to 155 ° C.
We put vegetables in a brazier, add tomatoes, tomato paste, beans.
Season with paprika and add salt.
Stew the stew for about 45 minutes.

To add originality and tenderness to the dish, you can sprinkle it with grated cheese at the end of stewing. Buckwheat, pasta or rice will be an excellent side dish for a dish.

Vegetable stew with potatoes

Ingredients:

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

How to cook:

Cut onions, carrots into strips, fry in a pan, you can use a saucepan, as long as it has a thick bottom.
Cut potatoes, bell peppers, zucchini into small cubes, add to sautéed vegetables.
We simmer under a closed lid for about fifteen minutes. The fire should be medium.
Then add the tomatoes, chopped into cubes, salt and pepper. We cook for another ten minutes.
Throw in the garlic, insist the dish for fifteen minutes - this will strengthen it taste qualities and aroma.

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

How to prepare a vegetable stew for the winter

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

Vinegar-free harvesting recipe

Ingredients:

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

How to cook:

We clean carrots and onions, rinse tomatoes and zucchini.
We pass the vegetables through a meat grinder, and then put them in a frying pan. Prepare deep dishes for easy cooking.
We peel and wash the peppers, cut them into small cubes and add to the vegetables.
Add salt, vegetable oil, sugar, throw in the bay leaf. Mix everything well, put on fire.
Reduce the heat as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring occasionally.
Rinse the jars thoroughly, sterilize them. You can use cans of any size, but it is best to take liter ones so that the remains of the stew do not disappear after opening the can.
Fill the jars with the cooked stew, and then pasteurize them at about 90 ° C. This procedure will keep your preservation as long as possible.
Tighten the jars carefully with lids, turn them over, wrap them well with warm clothes, for example, a blanket. When the blanks are cool, place them in the cellar.

Vinegar blank recipe

Those who are sour and more savory can add vinegar to the dish.

Ingredients:

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

How to cook:

Wash zucchini well, cut into cubes. If there are lesions on the skin, they must be removed.
Cut the washed tomatoes and bell peppers into thin slices.
Cut the onion into small cubes.
Put the chopped vegetables in a saucepan, salt and add sugar, then pour in the sunflower oil.
You need to cook vegetable stew over low heat for about half an hour. Stir the composition periodically so that it does not burn. At the end of cooking, all ingredients should be very soft. The vinegar should be added to the stew when the dish is almost done.
We rinse and sterilize the roll-up jars, put the stew in them while it is hot. Then we dip the cans in boiling water and quickly roll up. Then we turn over the cans and wrap them up, after a couple of days we transfer them to the basement.

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

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

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