Stewed potatoes with vegetables. Stewed potatoes with vegetables: recipe

Potatoes are one of the most commonly eaten vegetables. It is an indispensable ingredient in many dishes and a good side dish for meat, chicken or fish. It is convenient and easy to prepare, because this vegetable does not require any special attention or additional seasonings and spices. All it needs is salt. If you have made fried, boiled or baked potatoes more than once, try stewing them with vegetables. The result is a dish that is suitable for the whole family. To prepare it you will need a simple set of products, which any housewife almost always has. And even if one of the ingredients is missing, replace it with others.

Ingredients

16-17 medium potatoes__NEWL__
3 small fresh carrots__NEWL__
2 cloves garlic__NEWL__
200-250 g frozen green beans__NEWL__
salt to taste__NEWL__
sunflower refined deodorized oil__NEWL__

The type of potato you use for the dish is not important. The main thing is that the tubers are healthy and without a green tint. If your potatoes turn green, it is better not to eat such a vegetable. We clean the tubers, wash them and cut them directly into the saucepan or frying pan in which you are going to stew.

Next, we do the same with the carrots: peel, wash and cut into thin slices.

If your carrot is small in diameter, then you don’t even need to cut it in half. Well, in a “thick” root vegetable it is better to make a longitudinal cut. Next, peel the garlic cloves and thinly slice them for the potatoes and carrots.

Without defrosting, add green beans to the pan.

By the way, it can be replaced with frozen green peas, frozen corn, and any other vegetable. Salt, add 2-3 tablespoons of sunflower oil and mix gently.

Now pour some water into the pan. You need so much of it that 1/3 of the vegetables are immersed in it. Cover with a lid and place on the stove over medium heat. This is important because the vegetables should begin to simmer slowly and gradually absorb each other’s flavors. After boiling, reduce the heat to minimum and simmer the potatoes and vegetables for 20-25 minutes. You can serve kefir with the finished dish, or you can serve meat or fish. It depends on your taste preferences and family gastronomic traditions. Bon appetit!

Most working people cook for dinner something that can be done quickly and without much hassle. Few people put the main dish, side dish and salad on the table after a working day. There are many recipes for combined dishes, most often stewed. Potatoes are the main ingredient of such a quick dinner, due to their satiety and speed of preparation. In addition, it makes excellent friends with meat, mushrooms, and vegetables.

Stewed potatoes with summer vegetables (eggplant, tomatoes, peppers)

Ingredients:

medium size potatoes – 6 pcs;
medium eggplant – 1 piece;
tomatoes – 4 pcs;
bell pepper – 1 piece;
onion – 1 piece;
refined vegetable oil;

Step-by-step preparation of the recipe:

Prepare all vegetables. Cut the pepper, remove seeds and stems, wash and cut into squares. Wash the tomatoes, dry with a paper towel and cut into slices. Peel the potatoes, wash them and cut them into small cubes. Remove the skins from the onion and cut into small cubes. We cut the peeled eggplant in the same way.
Place a thick-bottomed frying pan on the fire, heat the vegetable oil and first put the onion in the frying pan and fry it. Then add potatoes and simmer. Remove the stewed vegetables, place them in a separate container, and place the eggplant cubes in the frying pan. Fry it and do the same with the bell pepper.
We take a saucepan, a roasting pan or a roasting pan suitable for stewing, and put all the vegetables in it one by one. Salt, pepper to taste, mix. Add water so that it does not reach the top edge of the vegetables by about a centimeter. Place the saucepan on the fire, bring to a boil, close the lid, reduce the heat to low and simmer for about 40 minutes. In about 10 minutes. Before the end of stewing, add tomatoes to the saucepan.
Before serving the stew, sprinkle it with chopped dill and parsley.

Recipe for stewed potatoes with peas and vegetables

Ingredients:

potatoes – 6 pcs;
carrots – 2 pcs;
onion – 1 piece;
green peas – 100 g;
sour cream – 150 g;
flour;
vegetable oil;
greens, salt, pepper - to taste.

Cooking method:

Peel the potatoes, wash and cut into cubes. Peel the carrots and onions and cut into small pieces. Mix all the vegetables, put in a saucepan, pour in a tablespoon of vegetable oil and a quarter glass of water, put on low heat, cover with a lid and simmer for about 10 minutes.
Prepare sauce for stewed vegetables. To do this, mix sour cream and 4 tablespoons of water and add a spoonful of flour while stirring. Mix thoroughly and pour the sauce into the vegetables. Add green peas to this, mix well again, add salt and pepper to taste, chopped herbs and simmer for about 5 minutes.

How to cook stewed potatoes with vegetables (bell peppers)

Ingredients:

medium-sized potatoes - 5 pcs;
large bell pepper – 1 piece;
medium-sized onion – 2 pcs;
garlic – 2 cloves;
ground sweet paprika - about 2 tbsp. spoons;
olive oil;
salt, pepper - to taste.

Recipe preparation steps:

Wash the potatoes, peel and cut into large pieces. Cut the pepper, remove the stem and seeds and cut into large strips. Peel the onion and cut into half rings. Garlic – finely chop or pass through a press. Heat the oil in a frying pan. First add the onion and fry it, stirring constantly for about two minutes. After this, add the pepper to the vegetables and continue to simmer, without reducing the heat and stirring constantly for about 3 minutes.
After this, you can put the potatoes in the pan. Simmer it together with onions and peppers for about 2 minutes. Mix well, add salt and pepper to taste, and sprinkle paprika over the stew. Stir again, put on low heat, cover with a lid and simmer for about half an hour until the potatoes are completely cooked. No need to stir anymore. Shortly before the end of cooking, add garlic to the pan.

Spicy stewed potatoes with mushrooms and vegetables

Ingredients:

large potatoes – 7 pcs;
carrots – 1 piece;
onions – 3 pcs;
garlic – 3 cloves;
dill - a bunch;
seasonings for potatoes;
fat or vegetable oil;
salt, pepper, bay leaf - to taste;
mushrooms.

Preparing the recipe step by step:

Take a wide duck pan, patch or stewpan. It is very important that the container in which you will cook the stew is wide enough. Because if all the vegetables are stacked too high, the potatoes may fall apart unnecessarily, and your dish will look more like porridge.
First of all, we prepare all the vegetables - wash them, peel and cut them. Cut the potatoes into fairly large cubes or pieces. But chop the onion, on the contrary, quite finely. Chop the mushrooms coarsely. Cut the carrots into slices, strips, or simply grate them, but they must be large.
Heat the fat in a frying pan and fry the onion until transparent. Add carrots to it and continue to fry for about 5 minutes. Then place the vegetables in the prepared bowl. Then, add fat to the pan and start frying the potatoes. This should be done over high heat so that a light crust forms on the potatoes. It is best if the potatoes are fried not in several layers, but only in one. Place the finished potatoes in a saucepan with the vegetables. Mix everything well and add salt. Try not to overdo it with salt, because later you will add spices, and they may also contain salt.
Fry the mushrooms in fat and add to the saucepan. Pour in water; it should be at about one centimeter level. Close the dish with a lid and simmer the vegetables over low heat for about 1.5 hours. Remember to check and add water if necessary. When about an hour has passed since the start of stewing, you can add the rest of the spices, herbs and garlic. When the stew is ready, let it sit for 10 minutes with the heat off. Then you can serve it to the table.

Stewed potatoes with vegetables (tomatoes) - recipe

Ingredients:

2 tbsp. l. olive oil;
1 shallot, chopped;
1 clove of garlic, chopped;
600 g potatoes, diced;
5 tbsp. l. dry white wine;
3 tomatoes, peeled, seeded and chopped;
a pinch of dry oregano;
salt and pepper.

Cooking method:

Heat the olive oil in a saucepan, add the shallots and garlic and fry over medium heat for a few minutes (until golden brown), stirring the vegetables occasionally. Pour in the wine and simmer until it evaporates, then reduce the heat and add the tomatoes.
Sprinkle the vegetables with oregano, salt and pepper and pour in 150 ml of water. Cover with a lid and simmer over low heat until the potatoes fall apart. Transfer to a warm serving platter.

Stewed potatoes with beans and vegetables - recipe

Ingredients:

medium potatoes – 5 pcs;
green beans – 0.5 g;
tomatoes – 1 kg;
green onion - a bunch;
canned olives - half a jar, but you can - to taste;
feta – 100 g;
olive oil – half a glass;
paprika, thyme, marjoram, pepper, salt - to taste.

Recipe preparation steps:

Peel the onion, cut it into half rings and lightly fry in olive oil. Wash the bean pods and cut them on both sides. Peel the potatoes and cut into medium-sized pieces or transverse slices. Place the potatoes and beans in a frying pan with the onions and fry the vegetables for about 10 minutes.
Remove the skin from the tomatoes, for which you first need to scald them with boiling water. Chop them finely, add seasonings, put them in a frying pan with the rest of the stewed vegetables, reduce the heat and simmer for about another half hour. If necessary, you can add a little water. Place on a plate, add olives and sprinkle feta on top.

Video with recipe for Stewed Potatoes with Chicken and Vegetables

But you can cook it deliciously not only with meat, but also without meat. The product itself is tasty and self-sufficient. Therefore, if you stew it correctly, it will be no less tasty than with meat or chicken.

This dish is especially relevant during Lent. And vegetarians always enjoy eating this vegetable prepared in this way. I know this firsthand. There was a time when I didn’t eat meat for two years. Apparently my body at that time decided to take a break from eating meat and began to tell me about it with all sorts of signals.

In order not to torment myself, I agreed with him and became a vegetarian for two years. And after resting, he again wanted meat food. And I had no choice but to agree with him again.

Now apparently the same thing is happening to my son’s body. True, he hasn’t eaten meat for 6 years. During this time, I learned to cook many vegetarian dishes. But stewed potatoes are one of the first places on this list.

Therefore, if you decide to take a little break from meat, or are a vegetarian for ideological reasons, I advise you to take note of this recipe.

Stewed potatoes with vegetables

We will need:

potatoes - 0.5 kg
onion - 1 pc.
carrots - 1 pc.
bell pepper - 1 pc.
1 tomato, or tomato paste
garlic - 1-2 cloves
spices - cumin, coriander, paprika, saffron (or turmeric), nutmeg
salt, ground black, ground red or chilli pepper
sugar -0.5 tsp
dried herbs
bay leaf
vegetable oil - 2-3 tbsp. spoons
greens - for sprinkling

Preparation:

1. Prepare all vegetables. Cut the onion into small cubes.

2. Peel the potatoes and carrots. Cut the carrots into large cubes.

3. Peel the pepper from the stalk and cut into cubes.

4. Chop the garlic. First, crush it with the back of a knife. And then, holding the handle with one hand and pressing on the tip of the knife with the other, randomly chop the garlic with quick movements.

5. Scald the tomato with boiling water, let it sit in it for 1 minute, and peel the skin. Or grate the tomato and discard the remaining skin. And in winter, you can use homemade or store-bought tomato paste. Chop the scalded tomato.

6. Heat vegetable oil in a thick-walled saucepan. Fry chopped onion on it until golden brown over medium heat. If you don’t have such a pan, you can fry it in a frying pan, and then transfer it to a pan and cook the potatoes and vegetables in it.

7. It is important that the onions do not burn, but fry slowly. Then pour half a glass of hot water into the pan. Steam the onion. There is no need to turn down the fire. When all the water has evaporated, the onion will become soft and almost transparent. When the dish is ready, such onions will be practically invisible in it. If you want, of course, you can see it, but in any case, it will be less noticeable. And it certainly won’t grind your teeth.

8. Add chopped tomatoes or tomato paste and fry for 3 minutes. Add spices along with the tomato. They should also brown quite a bit. Spices will give an unforgettable aroma to potatoes and enrich them with additional notes of taste. If you like a spicy dish, add a piece of red hot pepper. If you don't like it, add just a little bit. The taste will not be spicy, but the pepper will share its aroma and taste.

9. Add carrots and sugar to the tomato. Adding sugar will make the dish more delicious. In addition, carrots, together with sugar, retain their color better. Fry for 3 minutes. You can add just a little bit of water. It needs to be added if the carrots are a bit dry and they don’t have enough juice.

10. While the vegetables are roasting, chop the potatoes fairly large. You can cut it into 6-8 pieces. This way it will retain its own taste well and be saturated with the juice of other vegetables.

11. After frying the tomato, pour water and add potatoes. You need to add as much water as you like in this dish. You can add just a little, cover with a lid when it boils, and simmer over very low heat. Be careful not to burn. Stir occasionally.

If you like the dish to have more liquid, pour in enough water to completely cover the entire contents of the pan.

12. In any case, bring to a boil, add salt to taste, add dried herbs, cover and simmer for 15 minutes over low heat. The contents of the pan should simmer rather than boil.

13. If the vegetables were fried in a frying pan, then transfer them to a regular pan, and adding potatoes there, simmer everything together in the pan.

14. After 15 minutes, pepper and add bay leaf. Then simmer for another 10 minutes.

15. Turn off the gas and close the pan tightly with the lid. To be safe, you can also cover it with a towel. Leave to simmer for at least 20 minutes. During this time, all ingredients will be saturated with each other’s juices, and will become even more tasty and aromatic.

16. The finished dish should be served with chopped fresh herbs and, if desired, with fresh garlic.

How and with what you can deliciously stew potatoes

if you do not deny yourself the pleasure of eating mushrooms, then they can also be included in the recipe for this dish. If you use fresh or frozen mushrooms, you need to chop them and fry them along with the onions. Of course, in this case, their heat treatment will be more than necessary, but in principle this can be allowed.
or the mushrooms can be fried separately in a small amount of oil for 5 minutes. And add them to the prepared dish along with other vegetables.
If you don’t use mushrooms, the dish turns out very tasty with the addition of a green apple. Peel the apples, cut them into thin slices and place them in the pan 15 minutes before the end of cooking.
The apple is partially boiled, and partially remains in pieces. It gives a sour note of taste and a feeling of freshness. And if it is also aromatic, then the aroma of the dish is enhanced.
sometimes I add fresh plums to the dish. The effect is the same as from an apple, but the taste changes.
In spring or early summer it's a good idea to add some fresh zucchini.
Of course, you understand that these are just cooking options. There is no need to add everything at once. Sometimes you want to cook a dish, but you don’t have an ingredient. Then you can replace it. So as not to run to the store on purpose.
You can also replace spices and herbs. This is also not a dogma. Maybe you have your own preferences, you can use those that you like best. The main thing is not to ignore them at all. Without spices, it can be difficult to achieve the desired taste and aroma.

Well, that's probably all! Prepare and eat a delicious lean dish. I hope you like it!

Bon appetit!

In general, you can start with sausages - everything else, according to my children, is completely unimportant. However, we have a deal: if you want those unintelligible pieces of sausage on your plate, please take it upon yourself to eat the rest. They are experts at scooping out sausages and leaving carrots and cabbage, but in our family there is a taboo on such tricks, so the children sigh and eat what seems healthy to me in order to enjoy what they think is tasty. Of course, you can now open a debate and start talking about the dubious benefits of fried carrots and cabbage, which have succumbed to heat treatment, but, you see, even in this form, these vegetables are much healthier than the same sausages or many other dishes we are familiar with, so I don’t really bother moments like this and I’m just glad that I can feed the children something tasty and... ok, even if it’s not harmful. Although why only children? My husband and I also enjoy it very much fried potatoes with vegetables and sausages - however, we honestly give sausages for the benefit of those to whom they seem like manna from heaven.

Contrary to the stereotyped opinion, potatoes are not at all as high in calories as they are commonly thought to be. An average serving contains only about 110 kcal, but adding butter immediately almost doubles the calorie content of the dish.

A completely homey, everyday dish. There is no pathos or sophistication, no expensive products or particularly rare ingredients. The most ordinary food for the most ordinary everyday dinners, with one thing: it's delicious! It's so delicious that it's hard to resist the temptation to take another half serving. Well, besides, it is prepared quite simply and unobtrusively - it’s quite possible to think of it for dinner after a long day of work.

Ingredients:

4 medium potato tubers;

1/4 small head of cabbage;

1 carrot;

2 onions;

3-4 sausages;

vegetable oil for frying;

salt, pepper, herbs to taste.

We prepare all the ingredients right away to make everything easier and faster.

Peel onions, carrots, potatoes.

We cut: potatoes into strips (put them in a bowl of water), carrots into long thin strips (a special knife for slicing vegetables will help you), onions into half rings. At the same time we chop the cabbage. Well, for company, we immediately cut the sausages - as large or small as you see fit (I usually divide each one in half lengthwise, and then turn it into crescents).

Heat the oil well in a thick-bottomed frying pan and add lightly dried potatoes. Stirring very rarely, fry until almost done. When the potatoes become soft, add the onion, after a minute - the carrots and cabbage, slightly mashed by hand. Stir and fry for another 5-7 minutes until the carrots are ready. At the end, add the sausages, then add salt, pepper if desired, and mix. Turn it off.

Serve immediately. Of course, it’s better with aromatic ground tomatoes or barrel pickles. Tasty and appetizing!

In preparing various dishes, potatoes combine quite harmoniously with other vegetables. Potatoes stewed with vegetables are an excellent option for this combination. Dishes of this type will definitely appeal to vegetarians of various stripes; they are also good for fasting and fasting days.

Preparing stewed potatoes with vegetables is not difficult, it is done quite quickly. The choice of potato variety is a matter of individual preference; the choice of other vegetables and proportions are widely variable. Much also depends on seasonal situations. In any case, such dishes are a good option for lunch or dinner.

Recipe for stewed potatoes with vegetables

Ingredients:

carrots – 1-2 pcs.;
onions – 1-2 pcs.
sweet red pepper – 2 pcs.
cabbage of any variety - about 200-300 g;
garlic – 2 cloves;
various fresh greens;
dry spices to your taste;
a little vegetable oil;
salt;
tomatoes – 2 pcs. or tomato paste 1-2 tbsp. spoons (optional).

Preparation

In a cauldron or thick-walled saucepan, sauté finely chopped onion in oil until the color changes. Add chopped carrots, and after 3 minutes add sliced potatoes. Simmer for 10-12 minutes, covering with a lid, adding water if necessary and stirring occasionally. Next, add the rest of the chopped vegetables - pepper in the form of short strips and shredded (or disassembled into pieces) cabbage. Season and add dry spices, you can add tomato slices or 1-2 tbsp. spoons of tomato paste. Simmer everything together for another 10-15 minutes. Before serving, season with finely chopped herbs and garlic.

Stewed potatoes with vegetables in a slow cooker

Currently, many people enjoy using this very convenient kitchen device.

Ingredients:

potatoes – 5-8 pcs. medium size;
onions – 1-2 pcs.;
carrots – 1 pc.;
eggplant – 1-2 pcs.;
small young zucchini – 1 piece;
Brussels sprouts – 10-15 pcs.;
young green beans – 20 pcs.;
sweet pepper – 1-2 pcs.;
vegetable oil for frying;
garlic – 2-3 cloves;
various fresh greens;
salt.

Preparation

Cut the eggplants into cubes and place in a bowl of cold water for 20 minutes to remove the bitterness. Then salt the water, rinse and drain the eggplant in a colander.

We also cut the zucchini into cubes, the potatoes into slices, or whatever you prefer. Place the potatoes in a bowl of water so that they do not dry out or darken, then drain in a colander. By the way, when processed in this way, excess starch will be removed. Cut the sweet pepper and carrots into short strips. Cut each bean pod into 3-4 parts, remove the ends. Stew Brussels sprouts whole.

First, lightly fry or sauté finely chopped onion in a regular frying pan in vegetable oil, sparing no oil. Transfer the onion with the remaining oil into the multicooker bowl. We put chopped potatoes, carrots, beans, eggplant and zucchini there. Add 30-50 ml of water. Select the “quenching” mode and set the timer for 20 minutes. After this time, add pepper and... Stir and let simmer for another 15 minutes. You can set the timer for 10 minutes, then add tomato paste or cream and simmer for another 5 minutes. Place potatoes and vegetables, cooked in a slow cooker, on plates and season with chopped garlic and chopped herbs.

Of course, this same dish can be prepared in a regular saucepan, cauldron or deep frying pan. Well, for those who do not want to be vegetarians and fast, you can cook it with meat and vegetables.

To the list of ingredients for any of the recipes above (see above), add at least 400 g of meat. First fry the onions and carrots, then add the meat. Pork, rabbit, veal or chicken are stewed for 40-60 minutes. Other types of meat (turkey, lamb and especially beef take a little longer). 20-10 minutes before the meat is ready, you can add the remaining vegetables. However, the meat can be cooked separately.