Good afternoon friends!

Today we are preparing vegetable stew according to the most delicious recipes. It can be prepared from any vegetables at your discretion, and you can vary the number of ingredients. This is a universal dish; it can be served as a second dish or a side dish with meat.

Stew recipes are interesting because the basis of the dish is the same for all - chopped stewed vegetables, and the additives to them can be very different: meat, mushrooms, seafood, legumes. The cooking methods are also interesting - you can simmer in a frying pan, bake in the oven, or, as has become fashionable recently, cook in a slow cooker.

Have you ever cooked this dish? How did it turn out for you?

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

Vegetable stew recipe

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

Ingredients:

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

Preparation:

Simple rules to follow when preparing stew:

• chop all vegetables fairly large
• place food only in a hot frying pan
• fry until half cooked
• lay in a certain sequence
• add salt only at the end of cooking

Place the frying pan on the fire and add oil.

Cut the onion into large squares; it will stew well during the cooking process. When the oil is warm, add the onion to the frying pan. After 2 minutes it becomes transparent.

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

Cut the potatoes into medium cubes and add them to the frying pan with the carrots and onions.

It is better to take yellow bell peppers. Beautiful color scheme gives an aesthetic appearance to the dish and increases appetite. Peel the pepper from seeds and cut into medium slices. We send it to the frying pan.

Cut off the tail of the eggplant and cut into medium rings. If it turns out to be bitter, chop it up and put it in a bowl, salt it well and leave for 20 minutes. It will release juice, it must be drained and the bitterness will go away along with the juice. We will fry the eggplants in another frying pan.

Cleaning young zucchini. If you get caught with seeds, remove them with a spoon. Cut into larger pieces and add to the vegetable mixture. Add a little salt and mix.

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

Add stewed eggplants there.

Chop the young white cabbage and simmer for 7 minutes.

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

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

Peel the garlic, mash it with the flat side of a knife and chop it. Crushed garlic imparts its taste and aroma to the dish faster.

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

Now you can add salt and simmer for another 4 minutes.

Right now we need to add those ingredients that will determine the taste of the dish. If you need sourness, add apple cider vinegar, for bitterness - hot pepper, for sweetness - sugar.

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

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

This is one of the simplest and most delicious recipes. I make this dish all summer, changing ingredients as new vegetables ripen. Low in calories, rich in vitamins and easily digestible, it is well suited as a side dish to any meat.

Ingredients:

• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 2 pcs.
• potatoes - 2 pcs.
• eggplants - 2 pcs.
• cauliflower - 1 pc.
• chicken broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: oregano, basil, bay leaf - to taste

Preparation:

1. Cut the carrots and onions into medium squares and sauté in a small amount of oil.
2. Cut the potatoes into slices and fry.
3. Boil the cauliflower and separate it into individual pieces.
4. Boil green beans.
5. Combine all the vegetables except cabbage in a deep frying pan, pour in 100 grams of broth and simmer.
6. 10 minutes, add diced zucchini and simmer for another 10 minutes.
7. At the end of the stew, add the stewed cabbage, crushed garlic, bay leaf, and spices.
8. When serving the stew, generously sprinkle with herbs.

A simple recipe for vegetable stew with meat in a slow cooker

Using kitchen appliances frees you from spending a long time in the kitchen. This results in a stew with soft and juicy meat, tasty potatoes and cabbage. Cooking time 1 hour.

Ingredients:

• beef meat - 500 gr.
• potatoes - 1000 gr.
• onion - 2 pcs.
• carrots - 2 pcs.
• white cabbage - 300 gr.
• tomato paste - 1 tbsp. l.
• vegetable oil - 2 tbsp. l.
• salt, spices - to taste

Vegetable stew with chicken and potatoes

This is one of the best recipes for vegetable stew with meat. It turns out to be a light, satisfying, budget dish. Also attractive is the large selection of available ingredients and the speed of preparation.

Ingredients:

• chicken breast - 500 gr.
• onion - 2 pcs.
• carrots - 2 pcs.
• zucchini - 1 pc.
• potatoes - 500 gr.
• vegetable broth - 150 gr.
• olive oil - 2 tbsp. l.
• garlic - 4 cloves
• seasonings: basil, bay leaf - to taste
• tomato sauce - 1 tbsp. l.
• black peppercorns - 6-8 peas
• greens: parsley, dill - to taste

Preparation:

1. Cut the chicken breast fillet into medium pieces and fry in olive oil in a cauldron until half cooked, for 10-15 minutes.
2. Select medium-sized potatoes, peel and cut in half. Fry in boiling oil until golden brown. Place in a cauldron with meat.
3. Cut young carrots into medium rings. If it is rough, then it is better to grate it on a coarse grater. Peel the onion and use medium half rings. Mix both ingredients and simmer lightly, then add to the meat and potatoes.
4. If desired, add cabbage and green beans. Boil them in a small amount of salted water and send them to the cauldron.
5. Add finely chopped garlic, black peppercorns, bay leaf, basil sprigs, tomato sauce, and salt.
6. Fry two tablespoons of flour in a frying pan and dilute with the vegetable broth in which you cooked the cabbage and beans.
7. Mix everything carefully, pour in the broth, close the lid and simmer for 20-30 minutes over low heat.
8. Place the finished stew with chicken on a large dish, sprinkle with chopped dill and parsley on top. Bon appetit!

How to cook vegetable stew in a saucepan

Any vegetable except cucumber will do for this simple recipe. The result is a light, low-calorie, but very tasty dish.

Ingredients:

• zucchini - 1 medium size
• carrots - 2 pcs.
• onions - 2 pcs.
• sweet bell pepper - 1 pc.
• tomatoes - 2 pcs.
• garlic - 2 cloves
• salt, pepper - to taste

That's probably all. Thank you for reading to the end. Stay tuned for new recipes.

The recipe for vegetable stew is present in cookbooks of almost all peoples of the world. It's just called differently. In Moldova it is gyuvech, and in France it is ratatouille. The Italian chanfotta, Indian sabji, Armenian aylazan and Macedonian zarzavat are also very close relatives. Stew is also a very inexpensive dish. All vegetables that can be found in the house will do: tomatoes and potatoes, bell peppers, eggplants and zucchini, cabbage and carrots, pumpkin, turnips, onions... The main thing is that the components are in good harmony with each other. If the stew has cooled down, you can put it on toasted toast to make a delicious sandwich. And it will look great just on a plate as a snack. Top the hot stew with sour cream for a great vegetarian main dish. And as a side dish it goes well with meat or fish. Below you will find some tips on how to make vegetable stew.

General rules

First, a little about the dish itself. The idea that stew is some kind of mix between liquid puree and thick soup is fundamentally wrong. In this dish, all vegetables should retain their shape as much as possible. And at the same time, be fully prepared. Considering that vegetables require different times for cooking, you should first put hard ingredients (carrots, potatoes) into the pan, and only then more delicate ones (tomatoes, cabbage). It is better to cook stew in a thick-walled pan. Sometimes there are recipes intended for a frying pan or oven. This dish also tastes great in a slow cooker. Otherwise, the recipe for vegetable stew is extremely simple and provides an opportunity for culinary inspiration. The main thing is to choose ingredients that complement each other. Cut them into medium-sized cubes and simmer.

Mushroom stew

The best utensil for preparing this dish is an Asian wok, but a regular one will work too.

• Heat it with a small amount of vegetable oil. Fry the finely chopped onion.
• We clean four hundred grams of mushrooms (any edible) and boil them if desired. Add them to the pan with the onions. This vegetable stew recipe allows you to use not only fresh mushrooms, but also frozen and dried ones.
• When the onion turns reddish-yellow, add solid vegetables: two carrots cut into thin strips and a quarter of celery root.
• Cover the pan with a lid and simmer the dish over low heat for ten minutes.
• In the meantime, we are working on soft vegetables. Cut three seeded bell peppers (preferably red) into strips. Shred half a head of white cabbage, add a little salt, and mash it with your hands.
• Throw this into the frying pan, mix, continue to simmer under the lid.
• At the very end, salt the dish, add spices, a strained jar of canned white beans and squeeze out two cloves of garlic.

Turkish recipe

To prepare the dish we use a baking dish. A Turkish vegetable stew recipe gives you room to express your own imagination. The basic rule is to bake the ingredients first and then top them with yogurt sauce. The main components can be eggplants, sweet peppers, and zucchini. You can add two or three potatoes. If your oven has a grill function, you can pre-brown the vegetables.

• We clean zucchini, eggplants, potatoes, peppers. Cut into thin slices and pepper into strips.
• Place the vegetables in a mold lined with baking paper and pour in vegetable oil (five tablespoons). Cook at medium temperatures for about forty minutes.
• For the sauce, mix a glass of natural yogurt with two cloves of crushed garlic, a pinch of salt and chopped dill.

Vegetable stew with zucchini in the sleeve

This recipe will allow us to prepare a meat dish.

• Cut zucchini, bell peppers, onions, carrots, potatoes, tomatoes, garlic into cubes. You can add veal or lamb - but this is not necessary: ​​the vegetarian dish also turns out very tasty.
• Salt, sprinkle with pepper, dried seasonings (cumin, hops-suneli).
• We put it in a sleeve, pour in a little white wine and put it in the refrigerator.
• After an hour, release the air from the bag and put it in the oven. Cook for an hour and a half at 170 degrees.
• We take it out, cut the bag, sprinkle the dish with fresh herbs.

This is a very tasty and satisfying dish. The main ingredient here is potatoes. You will need a kilogram of it.

• Peel the tubers, cut into cubes and fry in vegetable oil until golden brown.
• Transfer the potatoes to the duck pot (or cauldron). And put three zucchini cut into pucks into the frying pan. Fry them on both sides. Place on potatoes.
• Fry 300 grams of shredded white cabbage. We place it on the zucchini. Salt each layer of vegetables.
• Let's make the sauce. For it, first fry one chopped onion. We dilute a tablespoon of tomato paste in a glass of boiling water. Pour over the browned onion. Salt, pepper, sweeten with sugar.
• Pour this sauce over the vegetables. Simmer covered over low heat for about twenty minutes.

Georgian Adzhapsandali

You can cook this vegetable stew in a slow cooker, but also in the traditional way - in a cauldron.

• Cut two eggplants into cubes, sprinkle with salt and leave to release their bitterness.
• We chop two onions finely, but we chop two tomatoes and two bell peppers coarsely so that they do not turn into porridge during the cooking process.
• Pour vegetable oil into the multicooker bowl and add onions. We put the unit on the “Frying” mode, do not lower the lid.
• After a quarter of an hour, add the peppers and tomatoes and leave to cook for another fifteen minutes.
• Strain out the eggplants, rinse them to remove excess salt and add to the vegetables. We also add 400 grams of green beans. Stir and add a little water. Cover the multicooker and set it to the “Stew” mode.
• After forty minutes, add finely chopped cilantro and basil, squeeze out three cloves of garlic. Stir, salt and season with spices. Continue simmering for another twenty minutes.

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 that is prepared in the summer. Any housewife will be able to find the perfect stew recipe that will win the hearts of all household members, and with a little ingenuity, she will certainly acquire a signature dish.

Vegetable dishes are extremely 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 what the dish is called, its basis is always finely chopped vegetables.

Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. The stew is prepared in three ways - it can be made in a slow cooker, stewed on the stove or baked in the oven.

If you want to please your family with a delicious, nutritious meal, just choose foods that your household loves and start cooking.

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

1. For an aesthetic appearance of the stew, it is necessary to cut all the components equally - ideally, it should be finely chopped.
2. The most ideal option is when each ingredient is stewed separately, because... All products have their own time until they are ready. If it is not possible to stew each vegetable separately, then add them to the dish in the order specified in the recipe. Then the taste of each component will be fully revealed.
3. If the stew is prepared with the addition of eggplant, take the time to cut it into rings, rub it with salt and leave for half an hour to remove the bitter taste. Afterwards, rinse thoroughly, dry, and cut into squares.
4. Some recipes require the use of a special sauce to make the dish more original. But if you want to prepare the most healthy low-calorie dish, you should avoid using sauces.
5. The most basic key to the perfect dish is your own imagination. Don't 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 greatly simplifies the cooking process without requiring constant attention. A slow cooker frees a woman from the need to constantly keep an eye on her food; food does not burn, does not dry out, does not turn into mush. Even novice cooks will be able to cook such recipes.

Vegetable stew with meat

Ingredients:

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

How to cook:

1. Chop the pulp into squares, and then fry a little in a frying pan. There is no need to add oil; let the pork fry in its juices.
2. Chop the carrots and onions and fry them for a couple of minutes. Add tomato paste, garlic cloves, add meat, pour a little water. Simmer for a few minutes.
3. Place 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 not much, about one measuring cup.
4. Select the “quenching” mode. Cooking times vary slightly between slow cookers, but the average is thirty to forty minutes.

Sour cream and natural yogurt will give the dish a more delicate taste. Garlic buns or flatbreads go well with this dish.

Vegetable stew with chicken

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

Ingredients:

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

How to cook:

1. We wash the fillet under water and cut it into pieces. Fry it in a frying pan, seasoning it with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
2. Chop the vegetables into large squares and remove the skins from the tomatoes. Pour oil, place vegetables in layers. Simmer for ten minutes. The multicooker lid must be closed.
3. Open the lid, add salt, mix the vegetables thoroughly, and simmer them uncovered for another fifteen minutes.
4. Place the meat in a saucepan and add a little water. The dish will be ready in twenty minutes.

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

How to cook vegetable stew in the oven

To pamper the stronger sex, you can add meat to the dish. In this recipe we will use veal. The dish turns out to be nourishing, 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 g;
• boiling water - 250 ml;
• salt - 30 g;
• vegetable oil - 40 gr.

How to cook:

1. The veal should be washed under water and cut into pieces with a sharp knife.
2. Pour into the pan and fry the meat over medium heat. The veal should be covered with a brownish crust.
3. Reduce heat and add the selected spices to the meat. Mix the meat thoroughly and fry it a little more until a pleasant aroma appears.
4. Peel the zucchini, carrots, potatoes and onions and cut into small pieces. Add vegetables to the frying pan, add salt, and fry for three minutes over medium heat.
5. Grate the tomato to obtain tomato juice. Pour it into the frying pan.
6. Do not cover with a lid while frying - they will release juice and lose their attractive appearance.
7. An ordinary ceramic pan is quite suitable for baking. Place meat and vegetables in it, pour boiling water over it. Wash the greens, cut them and generously sprinkle the dish with them.
8. Place the container in an oven preheated to 220 °C and wait until the contents boil. Then reduce the temperature to 180 °C and cook the stew for about 15 minutes. Magical smells in the kitchen will signal that the dish is ready.

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

Simple recipes for vegetable stew

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and tastes great. This food is very healthy, contains many vitamins, and the body easily absorbs it. A good side dish for any meat.

Ingredients:

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

How to cook:

1. Carrots, onions, potatoes into squares, fry in oil;
2. Cook cabbage and beans.
3. Place vegetables in a frying pan, add broth, simmer for 10 minutes. There is no need to add cabbage; it is added later.
4. Add zucchini, cut into small squares, simmer for another 10 minutes.
5. We add cabbage, garlic, bay leaf and spices at the very end of the stew.
6. Before serving the dish, generously sprinkle it with herbs.

Vegetable stew with minced meat

Ingredients:

• onions - 310 g;
• garlic - 3 cloves;
• sweet pepper - 120 gr;
• minced meat - 530 g;
• tomatoes in their own juice - 950 ml;
• tomato paste - 35 g;
• beans - 450 gr;
• paprika - 1 teaspoon.

How to cook:

1. Place the onion, bell pepper, and garlic in a heated frying pan, simmer for four minutes, add the minced meat, and fry a little until it turns golden brown.
2. Preheat the oven to 155 °C.
3. Place vegetables in a roasting pan, add tomatoes, tomato paste, and beans.
4. Season with paprika and add salt.
5. Simmer the stew for about 45 minutes.

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

Vegetable stew with potatoes

Ingredients:

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

How to cook:

1. Cut the onions and carrots into strips, fry them in a frying pan, you can use a saucepan, the main thing is that it has a thick bottom.
2. Cut potatoes, bell peppers, and zucchini into small cubes and add to the sautéed vegetables.
3. Simmer under the lid closed for about fifteen minutes. The fire should be medium.
4. Then add diced tomatoes, salt and pepper. Cook for another ten minutes.
5. Throw in the garlic and leave the dish for fifteen minutes - this will enhance its taste and aroma.

Sprigs of herbs, sour cream or natural yogurt will be an excellent addition to the mouth-watering dish.

How to prepare 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 in the summer to preserve your favorite vegetables for the winter. Stew from cans will be a delicious addition to meat, fish, and will also delight vegetarians.

Recipe without vinegar

Ingredients:

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

How to cook:

1. Peel the carrots and onions, wash the tomatoes and zucchini.
2. We pass the vegetables through a meat grinder, and then put them in a frying pan. For ease of preparation, prepare a deep bowl.
3. Peel and wash the pepper, cut it into small cubes and add to the vegetables.
4. Add salt, vegetable oil, sugar, throw in a bay leaf. Mix everything well and put on fire.
5. Turn the heat down as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
6. Rinse the jars thoroughly and sterilize them. You can use jars of any size, but it is best to use liter jars so that the leftover stew does not disappear after opening the jar.
7. Fill the jars with the prepared stew and then pasteurize them at a temperature of about 90 °C. This procedure will allow you to preserve your preservation for as long as possible.
8. Carefully screw the lids on the jars, turn them over, and wrap them well in warm things, for example, a blanket. When the pieces have cooled, place them in the cellar.

Vinegar recipe

Those who like something sour and savory can add vinegar to the dish.

Ingredients:

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

How to cook:

1. Wash the zucchini well and cut into cubes. If there are damage to the skin, they must be removed.
2. Cut the washed tomatoes and sweet peppers into thin slices.
3. Cut the onion into small cubes.
4. Place the chopped vegetables in a saucepan, add salt and sugar, then add sunflower oil.
5. You need to cook the vegetable stew over low heat for about half an hour. Stir the mixture periodically to prevent it from burning. At the end of cooking, all ingredients should be very soft. Vinegar should be added to the stew when the dish is almost ready.
6. We wash and sterilize the jars for rolling, put the stew in them while it is hot. Then we dip the jars in boiling water and quickly roll them up. Then we turn the jars over and wrap them up, and after a couple of days we move them to the basement.

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

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

In the summer we have a huge sea of ​​different, undoubtedly delicious fruits and vegetables at our disposal! 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 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 green cucumbers with pimples, red-cheeked tomatoes, green bell peppers, young green peas, cabbage, and herbs from the garden beds at the dacha.

But what to do with vegetables that are healthy, but you can’t eat them raw?! That's right, cook delicious dishes from them! 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 new potato tubers
A small cauliflower.
Seasoning, salt, pepper to taste

I am a supporter of 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 running 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.

How to prepare vegetable stew.

It's simple!

• Place the following layers on the bottom of a large pan: potatoes, zucchini, eggplant, cauliflower, pour in grated carrots, onion 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!!!

Vegetable stew may seem too simple and even a rustic dish to some, but when you really want to cook the most delicious thing for the whole family, and you have a variety of vegetables at hand, you don’t have to make a difficult choice. You just need to mix everything together, add meat or poultry, season with aromatic herbs and spices, and there you have it - a vegetable stew with potatoes that will become a real feast for the belly.

There is a legend that the stew was first prepared during the Hundred Years' War. The hungry people of the besieged city lit a fire right in the square. Each resident brought whatever food he had left and threw it into the cauldron. Even after the liberation of the city, the main treat was a dish that turned out completely by accident - stew.

We will prepare vegetable stew with potatoes not by accident, but very specially. And we will choose products for it in accordance with our taste and what we have at home. After all, many of us plant vegetables in our gardens, make frozen preparations for the winter, and sometimes we simply don’t know how to use the lonely sweet pepper lying in the refrigerator.

In my opinion, vegetable stew is like Italian pizza, only made from vegetables. All the most delicious things that were found at home turn into another culinary masterpiece with improvisation.

So let's figure out what you can prepare it from and choose.

Vegetable stew with potatoes, eggplants and sweet peppers

Our first recipe is a classic vegetable stew with potatoes without using any meat. This can be prepared as a separate dish, for example, during Lent or to follow a diet. You can lose weight with this stew and still enjoy delicious food. This stew can also be an excellent side dish for meat dishes. It seems to me that it will be especially delicious with.

You will need:

• cabbage - 1/4 head;
• tomato - 500 gr.;
• eggplants - 500 gr;
• potatoes - 500 gr.;
• carrots - 250 gr.;
• bell pepper - 500 gr.;
• zucchini - 500 gr.;
• onions - 250 gr.;
• greens (a little dill and parsley);
• salt and pepper to taste.

Preparation:

1. Wash and cut the eggplants into large cubes. There is no need to remove the peel; eggplants have long been sold as tasty and without bitterness; the skin will be thin and edible. On the contrary, unpeeled eggplant will add its own special color to the entire palette of the stew.

2. Cut out the core with seeds and stalk from a clean sweet pepper. Cut off the soft partitions. Cut the remaining red juicy part lengthwise into strips, and then into squares slightly smaller than the eggplant cubes you started with.

3. Cut the young zucchini lengthwise into slices and then into cubes. If the zucchini is very large and overgrown, then it is best to cut off the skin and remove the middle with large seeds. By the way, instead of classic zucchini, you can also use zucchini.

4. Carrots can be cut into small cubes or short strips. Since it is the hardest of all the vegetables we use in the stew, it should cook faster. The easiest way is to chop it smaller.

5. Cut the onions into cubes. But be guided by whether your household likes large pieces of onion in the finished stew.

6. Chop the quartered cabbage into large squares. If you cut it into thin strips, like for soup, then it will most likely get lost against the background of all the other vegetables, especially if it is young and boils too much during the cooking process. The stew is at its most beautiful when all the pieces are approximately equal.

7. Heat vegetable oil in a saucepan or deep frying pan. Place the onion there and lightly fry it until translucent. Then add the carrots and simmer a little over medium heat, so that they soften slightly, but neither the carrots nor the onions are overcooked. A few minutes after the carrots, add the sweet peppers.

8. Stir the vegetables, simmer for a couple of minutes and add the diced potatoes, cut into medium-sized cubes.

9. Simmer the vegetables for five minutes, then add the eggplants, zucchini and cabbage. These vegetables go last because they are the softest and cook the fastest. Make a puree from the tomatoes, peeling them first. Pour this puree over the vegetables and stir.

10. Add salt to taste, add aromatic spices. You can use dry herbs such as parsley, dill, or you can add paprika and coriander, which will make the stew more spicy. Stir everything carefully, then cover and simmer over medium heat until the vegetables are fully cooked.

11. Taste vegetables to see if they are done. At the very end, before serving, sprinkle the vegetable stew with potatoes with fresh herbs.

Bon appetit and a delicious healthy dinner for the whole family!

A simple recipe for vegetable stew with potatoes and meat in a frying pan

Cooking vegetable stew with meat is a fairly simple process. The only peculiarity of this recipe is that before cooking the vegetables, you need to cook the meat. Especially if it's beef. But if you use pork, it won't take much time. Pork is a more tender meat and I personally like it better in combination with vegetables. Essentially, the stew turns from a side dish into a full-fledged dish.

You will need:

• pork (it’s better to take a shoulder blade) - 300 gr.;
• potatoes - 3 pcs.;
• bell pepper - 2 pcs.;
• tomatoes - 4-5 pcs.;
• young zucchini - 3-4 pcs.;
• onions - 2-3 pcs.;
• carrots - 1-2 pcs.;
• greenery;
• sunflower oil for frying;
• salt and pepper to taste.

Preparation:

1. First of all, of course, you need to wash and peel the vegetables. Cut the skins off the potatoes and carrots. Peel the onion. There is no need to remove the skin of young zucchini if ​​it is still thin. If the zucchini is large and overgrown, then it is better to cut it off. Tomatoes and sweet peppers do not need to be peeled.

2. Finely chop the onion for frying in a frying pan. You can simply boil the onion, but fried will give it a beautiful golden color and everyone’s favorite taste.

3. Washed and dried pieces of meat, cut into small cubes. This is necessary so that it cooks quickly and does not take much time. Place the pieces of meat in a heated frying pan with oil and fry over medium heat under the lid for 10 minutes. The meat should be slightly browned. Don't forget to stir it from time to time.

4. While the meat is cooking, cut the carrots into thin strips.

5. Cut the sweet pepper into cubes. Red, yellow and orange peppers work best for stews. Green is not as sweet and aromatic, although it can be used.

6. After 10 minutes, add chopped onions to the meat. Season well with salt and pepper. Fry over low heat for about 5 minutes. You need to bring the onion to transparency.

7. It's time to add the carrots. Stir and simmer the meat with onions and carrots for another 5 minutes under the lid. Do not let them overcook, as this may slightly spoil the taste of the finished stew.

8. Meanwhile, cut the potatoes into cubes. Chop the zucchini in the same way.

8. Now you need to add potatoes and zucchini. Simmer again for 5 minutes.

9. After this, add the diced tomato. Simmer for about 10 more minutes.

10. Check the stew for doneness and salt and pepper. If you like everything, remove from the heat, add the greens and let sit for a while until the greens soften.

The dish turns out incredibly tasty and healthy.

How to cook vegetable stew with mushrooms and potatoes

Vegetable stew with mushrooms is a low-calorie dish with a high content of vitamins. There are specific nuances in the preparation of this dish that should be taken into account in order to get an excellent result. The main highlight of the dish is the mushrooms. During the mushroom picking season, you can take wild mushrooms of your choice, and in the cold season, the most ordinary champignons are perfect. But only fresh, no canned food.

You will need:

• potatoes – 1 kg;
• mushrooms (preferably champignons) – 500 gr.;
• onion – 1 pc.;
• carrots – 2 pcs.;
• sweet pepper – 2-3 pcs.;
• tomato – 4 pcs.;
• greenery;
• salt and pepper.

Preparation:

1. Wash and peel the potatoes and cut them into cubes. Peel the mushrooms from the top film on the cap. If they are completely fresh and snow-white, then you can leave it. Cut the mushrooms into flat quarters.

2. Place the potatoes in a saucepan with a little water. The potatoes should not be boiled, but stewed. This way it will be less boiled and watery.

3. Finely chop the onion and fry in oil until transparent.

4. Add carrots, cut into strips, to the onion. Fry for 5 minutes.

5. After this, add the chopped pepper. Fry, stirring, for another 3-4 minutes.

6. Add tomatoes. It is better to cut them into cubes. Simmer them with the vegetables for a little while so that they release their juices and soften. Season the vegetable mixture with salt and pepper to your liking.

7. At the same time as frying the vegetables, fry the mushrooms in another frying pan until cooked. About 10 minutes. Be sure to salt them during the process. Mushrooms take up a lot of salt and if you salt them later, when they are mixed with vegetables, the dish may turn out under-salted.

8. Mix prepared vegetables, mushrooms and stewed potatoes together. Taste for saltiness. You can add a suitable mixture of herbs for vegetable dishes, but the taste and aroma will still be quite bright.

This dish can be served immediately. No need to wait for it to brew. It tastes best hot. Bon appetit!

Pumpkin and potato stew, aromatic and spicy

And here is a vegetable stew with potatoes for pumpkin lovers. This delicious sweet beauty ripens only in the fall, but if you have frozen preparations left for the winter, then you can prepare such a stew at any time of the year. I usually always freeze my summer pumpkin harvest. Well, I don’t have time to eat several medium pumpkins. Frozen pumpkin is no less wonderful and retains most of its beneficial properties and, of course, taste. For those who will be preparing such a dish for the first time, I want to say one nuance: this stew turns out sweetish thanks to the pumpkin. And this is not to everyone's taste.

To prepare you will need:

• potatoes - 1 kg. ;
• pumpkin - 0.5 kg. ;
• peas - 200 gr. ;
• sunflower oil;
• coriander - 1/2 tsp. ;
• turmeric - 1/2 tsp. ;
• cumin (jeera) - 1/2 tsp. ;
• dried garlic powder - 1 tsp. ;
• black pepper - ¼ tsp. ;
• salt to taste.

Preparation:

1. Wash the potatoes, peel and cut into medium-sized cubes. Larger than you usually put in soup. Then boil the potatoes in salted water until tender.

2. Peel the pumpkin. You need to cut off the thick skin from it and take out the middle with the seeds. Only the main pulp should remain. Cut it into cubes approximately the same size as the potatoes, which are being cooked at this time. Pour vegetable oil into a frying pan and place the pumpkin pieces there. Add all the spices from the list above. Stir well, cover and simmer over medium heat until the pumpkin is soft. There is no need to add water, as the pumpkin will release its own juice.

If you are using frozen pumpkin, first let it melt in a frying pan, uncovered, until most of the liquid has evaporated, then cover and simmer until tender. This way the pumpkin will not be too boiled and watery.

3. Add the finished potatoes to the frying pan with the pumpkin. Put green peas there too. Let me draw your attention to the fact that these are not canned peas, but fresh or frozen. If it's not summer and you don't have peas from your garden, then it's best to buy them frozen. Without defrosting, put it in a frying pan with the vegetables, stir and simmer for literally 3-4 minutes. The peas will melt and cook slightly, but will not become mushy. It will be very tasty.

Before removing the dish from the stove, taste it and add salt if necessary. This vegetable stew with potatoes and pumpkin is prepared very quickly, literally in half an hour with all the preparations, so a delicious hearty and healthy lunch will not keep you waiting.

Vegetable stew with meat and beans - a hearty dish recipe

No matter what this dish is called in different countries, it is loved everywhere and prepared with pleasure. This is a great stew that's easy to make. This version introduces another hearty and tasty ingredient - white beans. In some cases, it can easily replace meat, because it contains so much healthy protein. And as a pity, you don’t have to add meat.

To prepare vegetable stew with beans and meat we will need:

• eggplants - 2 pcs.;
• zucchini - 2 pcs.;
• carrots - 2 pcs.;
• sweet pepper - 1 pc. (large);
• onions - 2 pcs.;
• tomatoes - 300 gr.;
• potatoes - 5 pcs.;
• meat - 400 gr.;
• beans - 200 gr.;
• tomato paste - 2 tablespoons;
• vegetable oil for frying;
• greens to taste;
• garlic - 2-3 cloves.

Preparation:

1. Start with the beans for this stew as this can take the longest. Fresh beans must first be soaked in cold water for 1-2 hours (more is possible), and then boiled in salted water. You can also use canned beans, but then be sure to rinse them from the broth in which they were in the jar. Canned food should not be cooked. Simply add it to the stew at the appropriate stage.

2. Peel the eggplants and zucchini. cut them into cubes of the same small size.

3. Peel the potatoes and carrots. Wash the pepper and remove the seeds from the center. Cut all vegetables into cubes. Onion into thin quarter rings.

4. Cut the meat into small pieces. Pork is ideal for stews, as it cooks quickly and has layers of fat, which will make the stew more flavorful and juicy.

Place the chopped meat in a frying pan and fry until cooked and lightly crisped. The crust will give its own taste.

5. Pour a little oil (3-4 tablespoons) into a large saucepan. Place zucchini, tomatoes, peppers and eggplants in it and simmer over low heat. Lightly add salt so that the vegetables release their juice and cook in it instead of water. There may seem to be too many vegetables, but keep in mind that during cooking their volume will decrease by at least a third. Cover with a lid and leave to simmer.

6. When the meat is almost ready, add onions and carrots to the frying pan. Stir and lightly fry the vegetables until they soften. You can fry it a little for taste. At the very end, add chopped garlic.

7. When the vegetables have settled slightly, put the potatoes in the pan and continue to simmer along with them.

8. After 5 minutes, add the beans. It is already boiled, but it needs time to become saturated with the taste and aroma of vegetables and fit harmoniously into the vegetable stew with potatoes and meat together. Cover everything with a lid and simmer until done.

9. When the vegetables are almost ready, place the meat with carrots and onions in the pan. Add tomato paste and mix everything well.

10. Now try to see if there is enough salt. You can add aromatic spices or herbs and season lightly. After this, cover with a lid and simmer just a little until all the vegetables, meat and beans are fully cooked.

You can serve the dish immediately hot, but it is better to let it sit for about 30 minutes.

This is a tasty and satisfying dish, but at the same time light on the stomach. Perfect for those who don't eat pork. To make the broth in which the vegetables are stewed more aromatic and rich, the chicken should first be lightly fried until lightly browned. This little secret greatly affects the taste of the dish. The chicken itself, with its tender, slightly sweet meat, goes perfectly with stewed vegetables. This is one of my favorite combinations, especially with potatoes.

To prepare we will need:

• chicken – 800 gr.;
• several potatoes;
• onions – 3-4 pcs.;
• carrots – 1 large or 2 medium;
• zucchini – 2 pcs.;
• a quarter of a head of cabbage;
• a couple of tomatoes;
• garlic - 2-3 cloves;
• frozen vegetable mixture (kohlrabi, broccoli, green beans, peas, bell peppers) – 200 gr.;
• parsley;
• salt and pepper;
• vegetable oil;

Preparation:

1. First of all, you need to cut onions, zucchini and carrots into half rings, potatoes into cubes, cabbage into strips, tomato into slices.

2. Any chicken meat is suitable, both breast and legs. You can cut up a whole carcass and get all types of meat for every taste. Cut the chicken into portions. Fry in oil until golden brown. Then place it in a deeper dish, saucepan or frying pan, fill it with hot water and cover with a lid. Let it simmer over medium heat.

3. In a second frying pan at this time, fry the onion in vegetable oil until soft and lightly browned. After this, add the onion to the chicken. Place potatoes cut into medium cubes there. Continue to simmer under the lid.

4. Fry carrots and zucchini in a frying pan. They should soften and brown a little.

5. When the cabbage is half ready, place the cabbage shredded into thin strips into the pan. Add a bay leaf for flavor as well. Simmer for 5-7 minutes.

6. Add fried zucchini and carrots to potatoes, cabbage and chicken. Add frozen vegetables from the mixture there. Stir and simmer for another 5 minutes.

7. After this, add tomatoes, cut into small slices and chopped garlic. Sprinkle with fresh herbs to taste.

Simmer for another five minutes. Turn off the stove and leave it covered for 10 minutes. Juicy, bright and aromatic vegetable stew with potatoes and chicken is ready. Urgently gather your family around the table and have lunch.

Spring vegetable stew with potatoes and broccoli

Why is the recipe spring? Because after a long and cold winter, you want something fresh, bright and warm. Vegetable stew with potatoes is just right. In addition, it will charge you not only with your mood, but also with a good portion of vitamins. For preparation you will need a very small set of ingredients.

You will need:

• sweet pepper - 1 pc.;
• zucchini - 1 pc.;
• broccoli - 100 gr.;
• onion - 1 pc;
• garlic - 2-3 cloves;
• potatoes - 2 pcs.;
• corn - 100 gr.;
• tomato sauce - 50 gr.;
• vegetable oil for frying;
• pepper and salt to taste.

Preparation:

1. Boil the potatoes and cut into large pieces.

2. Cut the zucchini into circles, the onion into half-moons, and the pepper into strips.

3. Place the peppers in a hot frying pan and fry for 1 minute.

4. Add the zucchini and cook until half cooked, covered.

5. Add salt.

6. Add broccoli to the pan, then onions and garlic.

7. Simmer for a few minutes. Season with black pepper and add corn and tomato sauce. Mix well.

8. Simmer for a few minutes, then add the potatoes. Cover with a lid and leave on the fire for another 3-5 minutes.

The spring dish is ready. To complete the colors, you can also sprinkle some fresh herbs on top.

Vegetable stew is a universal dish. It can be consumed both hot and cold. Cook, experiment and enjoy the result.

Vegetable stew with potatoes and meatballs - video recipe

What’s great about this dish is that it can be a complete lunch or dinner for the whole family. At the same time, it is already fully balanced to be useful and healthy. A variety of vegetables rich in vitamins and fiber and meat are also combined. It will turn out both satisfying and healthy. What more could you ask for?

Stew cooked with meatballs is an interesting alternative to stew with stewed meat or chicken. And it cooks very quickly. A set of products, as they say, for every day.