We prepare vegetable stew at home. To prepare we need

Stew made from a variety of vegetables is rightfully considered the most popular, but at the same time a simple dish. Basically, all you have to do is take any food, chop it randomly and simmer over low heat in a large saucepan.

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

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

Vegetable stew - recipe + video

Young vegetables, cooked original recipe with video, they will save all their beneficial features and turn into a delicious dish.

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

Preparation:

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

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

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

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

Preparation:

1. Cut the zucchini and carrots into equal cubes.

2. Chop the peeled potatoes into large cubes.

3. Chop the onions and finely chop the cabbage.

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

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

6. Extend the program time by another 10–15 minutes. Don't forget to stir the contents of the bowl a couple of times.

Vegetable stew in the oven - super recipe

The super recipe will tell you in detail how to prepare the most delicious vegetable stew in the French way. And then you will be able to surprise your guests and household members with an incredibly light and beautiful dish called “Ratatouille”.

• 1 long eggplant;
• 2 sized zucchini;
• 4 medium tomatoes;
• 3–4 garlic cloves;
• 1 Bell pepper;
• 1 onion;
• 1–2 tbsp. vegetable oil;
• salt and pepper;
• 2 bay leaves;
• some fresh herbs.

Preparation:

1. Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
2. Place the mugs vertically in an oiled baking tray of a suitable size, alternating them. Drizzle with oil, toss in bay leaves and season generously with pepper.
3. Cut the pepper and onion into small cubes and fry in oil.
4. Remove the skin from the remaining tomato, grate the pulp and add it to the fried peppers and onions. Add a little water (about ¼ tbsp.) and simmer for about 5 minutes. Salt tomato sauce taste. At the end, add chopped herbs and garlic.
5. Pour the prepared sauce over the baking tray with the vegetables and place it in the oven preheated to 180°C for about one hour.

Vegetable stew with zucchini - a very tasty recipe

If there are only zucchini left in the refrigerator, then following this recipe you can get an amazing stew that will go perfectly with any porridge, pasta and, of course, meat.

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

Preparation:

1. Wash the zucchini, cut each one lengthwise into 4 pieces, and then chop into smaller pieces.
2. Quickly fry until golden in a little oil and transfer to a saucepan.
3. Cut the carrots into large slices, and the onion into small cubes. Fry them in the remaining oil until soft.
4. Add the tomatoes cut into slices. Season with salt and pepper. Cover with a lid and simmer for 5–7 minutes.
5. At this time, remove the seed capsule from the peppers, cut them into strips and place them in a pan with the zucchini.
6. Pour the tomato-vegetable sauce in there, stir, add a little more salt if necessary.
7. Simmer over low gas until the liquid in the saucepan has boiled down by half and the zucchini becomes soft.
8. At the end, add chopped greenberries and, if desired, a little garlic.

Vegetable stew with potatoes - classic recipe

Vegetable stew with potatoes can be prepared in different times years, using any vegetable products. But a dish made from young vegetables is especially tasty and healthy.

• 600–700 g fine new potatoes;
• 1 large onion;
• 1 large carrot;
• 1 small zucchini;
• ½ small head of cabbage;
• 2–4 tomatoes;
• 1 large sweet pepper;
• 3 tbsp. tomato;
• garlic, pepper and salt to taste.

Preparation:

1. Wash the young potatoes clean and peel them if desired. If the tubers are small, this is not necessary. If they are large, additionally cut them in half or into quarters.
2. Heat vegetable oil in a deep frying pan and fry the potatoes. Once it turns golden, transfer to a separate container.
3. Add the diced zucchini to the frying pan, and a little later add the pepper, cut into strips. Fry a little and add to the potatoes.
4. In a practically dry frying pan, simmer finely shredded cabbage. Also add it to the vegetables.
5. Add a little oil to the pan, throw in finely chopped onion and coarsely grated carrots.
6. Fry until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes; you can get by with just tomato.)
7. As soon as they soften a little, add the tomato, add a little water (about ½ cup), salt and pepper. Simmer the sauce over low heat for about 15 minutes.
8. Pour the prepared sauce over the fried vegetables and stir. If necessary, add more boiled water, add salt to taste.
9. Cover loosely with a lid and simmer everything together for 20–30 minutes. About 5-7 minutes before turning off, throw in the chopped garlic and herbs.

Vegetable stew with chicken

Tender chicken meat and fresh vegetables They fit together just perfectly. Plus it's excellent easy option, But hearty dish for a family dinner.

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

Preparation:

1. Cut the carrots into thin slices, and the onions into quarter rings. Fry them in oil until golden brown.
2. Slice chicken fillet small slices and add them to the frying pan with the onions and carrots. Fry everything together over medium heat for about 10 minutes.
3. Cut the eggplants and zucchini into equal cubes. Sprinkle the first ones with salt and leave for 5-7 minutes to remove the bitterness.
4. At this time, throw the potatoes, cut into large strips, into the pan.
5. After another 5-7 minutes, add the zucchini, and then the washed and drained eggplants. Fry everything together for about 5 minutes.
6. Pour about 100-150 hot boiled water into the vegetables, cover with a lid and simmer on low for 20 minutes.
7. Cut the peppers and tomatoes into circles, place on top of the stew, simmer without stirring for 3-5 minutes.
8. Salt and season to taste, add herbs and pressed garlic. Stir gently and simmer for another 10–15 minutes.

Vegetable stew with meat

Made from meat and vegetables full meal, which includes everything you need for hearty lunch or dinner.

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

Preparation:

1. Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
2. Cut the carrots into thick strips, the onions into quarter rings, and send them to the meat.
3. Once the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce heat to medium.
4. Post it last bell pepper, cut into strips, and shredded cabbage. Add half a glass of hot water, salt, throw in bay leaf, chopped chili pepper (without seeds) and season to taste with spices.
5. Cover with a lid, after 5 minutes of simmering, stir gently and continue simmering for about 45–50 minutes.
6. About 5-10 minutes before the end, remove the bay leaf, add chopped garlic and, if desired, fresh or dry herbs.

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

• 2 large (without seeds) eggplants;
• 1 small zucchini;
• 2 carrots;
• 2 tomatoes;
• 1 onion;
• 2 bell peppers;
• 2 tbsp. vegetable oil;
• 100 ml vegetable broth(you can just use water);
• 1 tsp Sahara;
• 2 tsp freshly squeezed lemon juice;
• salt, pepper, garlic to taste;
• greens if desired.

Preparation:

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

Vegetable stew with cabbage

To prepare vegetable stew, you can use not only traditional white cabbage. A dish made from cauliflower is even tastier and more original.

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

Preparation:

1. Place the head of cauliflower in boiling water and cook for about 10–20 minutes. As soon as it can be easily pierced with a knife, drain the water and cool the forks. Divide it into individual inflorescences.
2. Cut the carrots into large, fairly long strips, and the onion into half rings. Fry until golden brown in vegetable oil.
3. Add the eggplant cubes, followed by the zucchini. As soon as the vegetables are covered with a brown crust, throw in the pepper, cut into quarter rings.
4. After another 5-7 minutes, add tomatoes, cut into slices or cubes. Add salt and season with spices to taste.
5. After 5 minutes of simmering, transfer to the pan boiled cabbage, stir gently with a spoon, add a little water to form a liquid sauce at the bottom.
6. Cover with a lid and simmer on low gas for about 10–20 minutes until full readiness. Before serving, sprinkle with herbs, and pour sour cream over each serving.

How to cook vegetable stew? Recipe Variations

Vegetable stew is a fairly simple dish that can be prepared all year round at least every day. Fortunately, the abundance of summer and autumn vegetables provides ample scope for improvisation and experimentation.

Vegetable stew with cabbage and potatoes

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

Preparation:

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

Stew with cabbage and zucchini

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

Preparation:

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

Stew with zucchini and eggplant

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

Preparation:

1. First of all, chop the eggplants into large pieces, sprinkle them with salt and give time for the bitterness to go away. After 15–20 minutes, rinse the blue ones with water and squeeze them out.
2. Pour a little vegetable oil into the bottom of a thick-walled bowl. Throw in randomly chopped onions, followed by grated carrots.
3. After the vegetables are lightly fried, add the pepper, cut into strips.
4. After 3-5 minutes, cut the zucchini into cubes according to the size of the eggplants. Simmer over low heat for 5–7 minutes.
5. Now add the blue ones, and after 10 minutes of slow simmering - tomato juice. In summer and autumn it is better to use fresh, twisted tomatoes.
6. Add salt, a little sugar and your favorite spices to taste. Don't forget to stir, and after another 10-15 minutes the stew is ready to be served.

For our body. They supply it with vitamins, organic acids, microelements, dietary fiber macroelements and various nutrients.
Each vegetable contains its own nutrients. For example, peppers contain a lot of vitamin C, and carrots contain carotene. Another advantage is low calorie content vegetables, which is especially appreciated by nutritionists and people who decide to lose weight. After all, you can quickly get enough of voluminous vegetable dishes, but there is no danger of gaining extra calories.
Organic acids found in vegetables (citric, malic, etc.), as well as essential oils influence the processes that occur in digestive system, by stimulating the secretion of the digestive glands. So, for example, various vegetable salads prepare the food system to accept coarser foods. And various vegetable side dishes in combination with seasonings contribute better absorption fish and meat.
Everything completely useful material can only be obtained by eating raw vegetables. Cooking, especially long time, reduces the level nutrients, That's why better vegetables ferment, preserve, steam. If you need to preserve raw vegetables for a long time, you can freeze them.

Vegetable stew, products

• zucchini, 1.5-2 kg;
• white cabbage, 250-300 g;
• carrots, 2 pcs., medium size;
• onion, 1 large head;
• potatoes, 1 kg;
• tomatoes, 3 large things;
• greens, 1 bunch;
• mayonnaise, salt - to taste.

Cooking vegetable stew

In the summer we have at our disposal a huge sea of ​​different, undoubtedly delicious fruits and vegetables! This fact alone makes you love summer!

I can’t get past the colorful vegetable and fruit specimens! I want to try everything and cook something tasty and healthy! It is easier to deal with fruits - it is advisable to eat them in fresh, absorbing vitamins and amazing taste from them.

This year we had a record fruit harvest! At first I was pleased with strawberries, then cherries, red currants, and cherries! Later came the turn of black currants, gooseberries, and white apples. I was especially pleased with the apricots! Their harvest was special! We ate our fill and preserved the jam for the winter!

Many vegetables can also be eaten raw, which we do with pleasure, collecting pimply green cucumbers, red-cheeked tomatoes, green bell peppers, young green pea, cabbage, greens.

But what to do with vegetables that are healthy, but you can’t eat them raw?! That's right, cook from them delicious dishes! Previously, I offered a small selection of delicious recipes from...

In the summer, I most often cook stews only from vegetables, because in the heat I don’t want fatty meat foods. But, if you add pieces of fried chicken fillet, pre-stewed pork ribs or just stew (pork, beef) to the vegetable stew, the recipe for which I offer, believe me, its taste will not deteriorate!

Ingredients needed to make vegetable stew:

2-3 medium zucchini
2-3 eggplants
2 carrots
3 large tomatoes
Green onions, parsley, dill
2-3 heads of onions
5-6 large tubers of new potatoes
A small cauliflower.
Seasoning, salt, pepper to taste

I am a supporter natural vegetables, without frying, so when preparing a stew, I do not fry the vegetables first. Naturally, I clean them, wash them, cut them, but this is where the preparatory process ends.

Recipe for vegetable stew.

Preliminary preparation of vegetables.

For clarity, we will use photo 1. The numbers indicate the main ingredients used. In accordance with this numbering, I will tell you in order.

Step 1-2. We clean zucchini and eggplants by removing the skin. We cut them into pieces or half rings (as you wish). I don't soak the eggplants in water first because I like their slightly bitter taste. But you can cut the eggplants and keep them in cold, heavily salted water for 5-10 minutes.

Step 3. Peel the carrots, grate them on a medium grater, or cut them into half rings or strips.

Step 4. Remove the skin from the tomatoes by first dousing them with boiling water (or dipping them in boiling water for 1-2 minutes) and immediately cooling them in a running water cold water. Cut into cubes.

Step 5-6. Chop green and onions.

Step 7 We prepare young potatoes, peel them and wash them thoroughly. Cut into slices.

Step 8 Separate the cauliflower into florets.

Procedure for preparing vegetable stew.

It's simple!

• Place the following layers on the bottom of a large pan: potatoes, zucchini, eggplants, cauliflower, add grated carrots, onions on top and finish with tomatoes.
• Now the entire “layered” structure is filled with boiling water so that the layers with potatoes, zucchini and eggplants are covered with water. If there are a lot of vegetables and they are located in a mound above the pan, do not worry. Pour in as much water as will fit, then add more if necessary. During cooking, the vegetables will boil down and “settle”.
• After boiling, cook the stew for 10-15 minutes. Add water (if you want to get two dishes in one: first and second, like mine), spices, salt. Cover the pan with a lid. Cook over low heat until done, about 5-10 minutes.
• A couple of minutes before readiness, add green onions and a little butter or sunflower oil for taste. Add greens - dill, parsley, cilantro, mint (of your choice) directly to the plate.

This is the dish I came up with! It's a pity that the taste and aroma cannot be conveyed! But take my word for it: it turned out very tasty!!!

Hello everyone and have a sunny day! How many of you love vegetables? I think that most will answer this question positively, and indeed we all eat them every day. They are especially popular as side dishes, for example, mashed potatoes. What do you usually cook? Today I offer your attention awesome dishes from vegetables in the form assorted vegetables, nothing more than a vegetable stew.

Interesting! IN different countries it is called by different names, but they all have one thing in common and important rule, vegetables are stewed in own juice or in a specially prepared sauce, sour cream. Spanish stew is nothing more than pisto, 🙂, in France they gave it this name - ratatouille, in Italy they call it caponata, in Georgia - generally the funny name ajapsandali with hot pepper Chile.

Do you know why this dish is so popular in our Russian families and not only. The point is that in order to cook it you don’t need to invent or create anything, just take a kitchen knife, chop all the ingredients and put it on the fire to simmer. A very simple and everyone’s favorite option for preparing a side dish for the main course, which has unusual tricks and secrets. 🙂

Feed like this healthy treat You can use the whole family, even children and a child after a year.

Many people cook vegetable stew because they take it to dietary dishes, use it for weight loss.

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

Another delicious secret stewed vegetables, this is what you cook in; it is best to take a cauldron or a slow cooker for this purpose. This way the vegetables will dry out better and give you their taste of warmth and summer. In principle, it can be used regular saucepan or a frying pan, take what you have on hand and experiment.

We will need:

• Potatoes - 6 pcs.
• White cabbage - 1 head
• Onion - 1 pc.
• Carrots - 1 pc.
• Zucchini - 1 pc.
• 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 chop them into cubes or strips. It's up to you to decide, I usually chop potatoes into cubes, carrots into thin bars, and onions into rings. Add vegetable oil and water to the cauldron and fry all these ingredients for about 10-15 minutes.

2. Next, add the peas, you can take them frozen or canned. If you don't like legumes, you can skip adding them to this dish altogether. Cut the zucchini finely, as shown in the photo, chop the cabbage thinly, cut the bell pepper into bars. Pour water again so that nothing burns and simmer under closed lid another 10 minutes, stirring occasionally. If you like your vegetable stew liquid, then add more water. But in my opinion, this will turn out to be a vegetable soup. 🙂

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

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

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

Important! The dish is cooked over low heat.

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

Of course such a miracle winter season difficult to cook, but in 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 correctly and step by step?

We will need:

Cooking method:

1. It is best for eggplants and zucchini to be young. Because fruits that are not young will take a long time to remove the peel. Cut into cubes as shown in the picture.

Important! Has this ever happened to you? Vegetable stew is bitter, how can you fix it? It's all about the eggplants, before boiling or frying them, add salt and leave to soak for 20-30 minutes, the salt should kill all that bitterness. In general, I even really like the bitterness.

Oh, and don’t forget to wash them with running water after the time is up.

2. Now bell pepper, it is best to take yellow or red, they give bright colors in ready dish. Clean them from seeds, carefully removing the core and wash. Using a kitchen knife, cut into small squares.

3. Try to take ripe tomatoes, but not too soft, otherwise it will be difficult to cut them. The knife must be well sharpened. Cut into pieces, it is best to keep them small.

Important! To ready stew There were no tomato skins, as they become rough and would be difficult to eat. It's best to remove them. How to peel tomatoes quickly and easily? Place the tomatoes in a bowl and cover with boiling water for 10 minutes. Then take it out and immediately put it in ice water. Voila, try it, the skin itself cleans itself of the tomato pulp.

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

Important! To achieve a unique taste, add a couple more spoons to this dish. tomato paste. Well, it turns out very tasty with it.

6. Add a little water to the pan and simmer all ingredients until cooked. Don't forget to stir. Season with salt and pepper. Bon appetit!

Serve as a main dish as a side dish, for example with these meat cutlets.

Vegetable stew from zucchini and tomatoes

This is probably the simplest and most popular look, when it’s summer outside and you really want something stewed and tasty. How to cook so that everyone just “eats their fingers” :) A budget option, so to speak, economy, because there are minimal ingredients here. It can be classified as a lean dietary species.

How do you serve the stew, cold or hot? I like it mostly hot, I eat it cold if it’s warm. potato casserole with meat. Because then, my vegetable stew 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 tbsp.
• Vegetable oil- 2-3 tbsp.
• Salt - to taste
• Black pepper - to taste

Cooking method:

1. Cut young zucchini into cubes. Of course, first you will need to remove the core and seeds inside the fruit. If the skin is thick, remove it too. special knife or a vegetable peeler.

2. Remove the skin from the tomatoes by pouring boiling water over them in a bowl, then hot water change to cold. Everything can be easily removed from the temperature difference.

3. We will fry the stew in a frying pan. To do this, first of all, add chopped zucchini and chopped onions into rings or cubes. Add vegetable oil, mix well and simmer until the zucchini becomes soft. Then add the tomatoes, they will need to be cut into medium size, approximately as shown in this photo.

4. Simmer the vegetables until tender over low heat with the lid closed. At the end, add the garlic and herbs passed through a press. It could be parsley or basil. In general, I love dill the most. What do you usually put in?

5. Salt and pepper to your taste. Oh, what colorful beauty. And it's amazing! Just making my mouth water! Have a nice one 😆)

Technology for preparing vegetable stew with potatoes and zucchini

This dish can be prepared during Lent; vegetarians simply adore it and devour it on both cheeks. My favorite boys also eat without stopping. So, I advise you to try it immediately!

We will need:

• Zucchini - 0.5 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Sunflower oil - 2 tbsp. l.
• Mixed peppers - to taste
• Salt - to taste
• Bay leaf - 1 pc.
• Dried herbs - 2 tsp.

Cooking method:

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

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

3. Distribute the stew stewed in a saucepan into plates and call everyone to the table. Nourishing, nutritious and looks so magical that you can’t take your eyes off it.

Vegetable stew with potatoes and cabbage, video

Well, now let's look at how to cook the most primitive and... regular option with cabbage. I suggest you watch it in this video from YouTube:

Vegetable stew with meat, potatoes, and cabbage

This year I prepared this dish with meat for the first time; as always, it had to be prepared separately in the form of something else, for example meat zraz. For this option, you can take any meat, be it beef, pork, or even elk.

We will need:

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

For variety, you can make your own adjustments, for example adding cauliflower.

Cooking method:

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

Important! Fry in refined vegetable oil.

2. Chop all other ingredients into cubes, this applies to potatoes and tomatoes. Stir and fry until cooked, moisture should appear from the tomatoes, so watch if the tomatoes are not juicy, then add a little water to the pan. Simmer until fully cooked until all vegetables are soft and aromatic. Salt, pepper, you can add your favorite seasonings.

Important! Simmer with the lid closed so that the vegetables release their aromas better.

3. Place in portions on plates. Garnish with leaves of any fresh herbs. Serve with sour cream and in a good mood. Delicious discoveries!

Vegetable stew with chicken and potatoes

Perhaps this option will be a godsend 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.
• onion - 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 new potatoes into small pieces. Use a special knife to cut the carrots into bars. Boil the potatoes in a saucepan; you can add a little salt to the water.

Important! Once the potatoes are ready, drain all the water. What needs to be done to prevent vegetable stew from turning into mush? It is time to see that the potatoes are cooked and immediately drain the water. The readiness of potatoes can be determined by stabbing them with a knife while cooking. If the knife easily pierces the potatoes, then everything is ready.

2. Using a knife, chop the onion into half rings. Cut chicken meat or chicken fillet into cubes. Add salt and pepper.

3. Fry the pieces chicken meat in a frying pan with vegetable oil. Keep in mind that in about 20-30 minutes the meat will be ready. Add tomatoes cut into pieces to it.

5. When serving, open the jar canned peas. Place on a plate and stir. Vegetable stew, its preparation will give you unusual taste 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 can cook no worse than a chef in a restaurant, doesn’t it?

Vegetable stew with mushrooms, zucchini and potatoes

We will need:

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

Cooking method:

1. Cut the eggplants into cubes. There is no need to remove the peel. If you don’t like bitterness, then fill them with water and add salt, let them stand for 15 minutes, then pour out the water. The bitterness should go away.

2. Peeled potatoes, bell peppers, and onions also cut into cubes. Place all the chopped ingredients in a cauldron or frying pan and fry with vegetable oil.

Important! Don't forget to stir the vegetables so that nothing burns.

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

Important! You don’t have to add potatoes to this dish; you can make it without potatoes. It will turn out very tasty too!

3. Season with salt and freshly ground black or red pepper if desired. At the end of stewing, add finely chopped garlic. Stir and let the dish brew.

4. This mushroom delicacy is truly a divine miracle, it looks simply 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 a miracle helper, of course you can’t do without it. This version uses unusual spices, you can use your favorite ones. In a multi-cooker you can cook or stew using any of the options presented in this article. So choose at your discretion and create the most delicious masterpieces.

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

We will need:

• potatoes - 4-5 pcs.
• zucchini - 1 pc.
• onion - 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. Chop the zucchini and cabbage, just like in the picture.

2. Cut the potatoes and onions into cubes too.

3. Place chopped potatoes and onions in the multicooker bowl, add vegetable oil. Turn on the “Fry” mode without a lid and fry for 10-15 minutes. Then add zucchini and cabbage. Grate the carrots on a coarse grater and place them there. Salt, pepper, sprinkle aromatic seasonings. Stir the dish and simmer for 20 minutes.

The next step is to select the “Stew” mode, pour water into the food, stir, close the lid and wait 15 minutes.

Then open the multimiracle and throw in a laurel leaf. Let all the ingredients sit and simmer.

Important! If you add laurel at the very beginning of cooking, it will add bitterness to the dish. Always put it at the end everywhere.

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

Vegetable stew in pots in the oven

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 a cookware?

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

We will need:

• Eggplants - 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 tbsp
• Greens - to taste
• Salt and pepper - to taste

Cooking method:

1. Cut the onion, zucchini and eggplant into cubes, or as small as possible.

2. Second stage - cut the tomatoes thinly into semicircles, carrots and red pepper into strips.

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

3. Potatoes into cubes, pour vegetable or olive oil into a frying pan and place potatoes, eggplants, zucchini, onions, salt and pepper. Fry for about 15 minutes. Next, they need to be placed from the frying pan into pots. Now fry the tomatoes and bell peppers separately in another frying pan with oil (salt and pepper), for about 5 minutes, and then place in the pots.

4. Now fill the pots with water or any broth, maybe vegetable or meat. Simmer baked vegetables in the oven for 15 minutes at 200 degrees.

Cunning! The broth can be frozen separately, in lumps like these, and then, when the opportunity arises, add it to any dishes.

Decorate the finished dish with herbs. It tasted like kindergarten or the feeling that I ate such a stew during my school years. Bon appetit, friends!

Friends, have you tried cooking this dish from frozen vegetables? Write your comments about this. I only made stews for the winter in jars with lids.

Well, that's all for me. I wish everyone have a great day and a cheerful, mischievous mood. Until next time. Bye bye!

P.S. Anecdote of the day: On the porch near the store, an elderly woman stands and sells tomatoes. Huge inscription:
— Tomatoes from Chernobyl. A man comes up and says:
- What are you talking about?! Will anyone buy them, why did I write that!
- They take it, my dear, they take it just like that. Some for the mother-in-law, some for the son-in-law...

1) Medium potatoes – 4 pcs.

2) Fresh onions – 1 pc.

3) Fresh carrots (preferably young) – 1 pc.

4) Sweet bell pepper – 1 pc.

5) Medium zucchini – 2 pcs.

6) Tomatoes (tomato) – 2 pcs.

7) Any greens to taste - the quantity is at your discretion.

8) Vegetable oil(brand of your choice) – for frying.

9) Salt, herbs, spices - at your discretion.

Vegetable stew - recipe:

For convenience, first prepare all the vegetables, from which we will make vegetable stew. Peel onions, remove peels from fresh carrots, remove seeds and stems from sweet peppers, remove peels from potatoes and cut off the stems from zucchini.

Now all the vegetables must be washed well under running water so that no trace of dirt and dust remains. Place the vegetables on a convenient surface.

Let's start chopping vegetables for vegetable stew. First, cut the onion into cubes. Try to cut finely.

Now cut the carrots into fine strips.

Wait for the potatoes to drain, then cut them into cubes. Place the frying pan over low heat, pour a little sunflower oil and add the potatoes.

While the potatoes are frying, cut the bell peppers into cubes or strips.

And cut the zucchini into cubes. Just not too small so that the vegetable stew does not turn into mush.

By then the potatoes should be browned. You don't have to take it out of the pan.

And add chopped onions and carrots directly there. Fry until they turn golden brown. Then add the bell peppers and zucchini. Now you need to salt the vegetable stew to taste and add the necessary spices at your discretion.

Prepare the tomatoes, wash them and cut them into cubes. It doesn't have to be small. And after about five minutes, place the tomatoes in the pan with the vegetable stew.

The final stage of preparing the stew is adding herbs. It must be thoroughly washed and cut. After this, put it in the pan where you are preparing the stew.

Simmer the vegetable stew for another twenty minutes and you can turn off the heat. Congratulations, you now know how to make vegetable stew! Bon appetit!

Evgenia Khonovets, aka infigirl, especially for the site