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Vegetable stew what vegetables. Vegetable stew - quick and tasty

Every year, we look forward to the arrival of spring, with young greenery, and summer - when there is a great abundance of fresh vegetables and fruits. It is from young vegetables that most side dishes for meat dishes are prepared in the summer. TO vegetable side dishes can be attributed delicious vegetable stew with spicy herbs and spices.

Perhaps not every housewife knows how to cook delicious vegetable stew. So it's time to reveal secrets of making delicious vegetable stew. This dish can be used as a side dish or eaten as an independent dish.

Moreover, the dish can also be prepared with meat, after stewing any meat or poultry, using minced meat or high-quality sausages for cooking - then you get a complete dish, a real hit of the summer season!

It is worth noting the fact that meat is best absorbed by the body in the company of vegetables, not potatoes, no, but a variety of vegetables, both heat-treated and raw. Yes, and Mother Nature is generous with gifts in summer and autumn - crispy cabbage, eggplants and zucchini, peppers and tomatoes, a variety of fresh and aromatic herbs, a lot of juicy root vegetables. And all these vegetables will go well in a stew, both in its vegetable version and with meat.

Features of preparing stew from fresh vegetables

There is no need to pre-fry the vegetables to prepare the stew; it is simply not necessary; it is enough to use meat broth. At the end of cooking, you can add a little good butter to the finished dish for a special taste. But there are housewives who do not accept cooking vegetables without first frying, which is a pity. In this case, the vegetables lose some of their vitamins and the stew, most often, turns out to be too fatty.

True, there is another, alternative option, this is when only the onion is fried until transparent, and the remaining vegetables are added in order, starting with carrots. (The sequence of adding vegetables is described below).

But if meat is used, then onions and garlic are fried in oil, meat is added, brought almost to readiness, and only then comes the turn of all the other vegetables. Moreover, the stew can be cooked with broth, and you get a thick soup, or vice versa - evaporate all the excess liquid and then you get an appetizing second one.

Vegetable stew without meat, if the vegetables have not been additionally fried, you can give it even to kids, but only taking into account the fact that the dish does not contain a lot of salt and spices, and the child has already tried all the vegetables included in the composition.

List of ingredients for preparing vegetable stew

Any meat, minced meat, poultry, semi-finished meat products - optional;
Medium size potatoes – 5 pcs.;
Small young zucchini;
Fresh cabbage - half a fork;
Fresh green peas – 15 pods;
2 heads of sweet onions;
Young carrots – 300 gr.;
Bell pepper – 2 pcs.;
Ripe tomatoes – 3 pcs.;
Young garlic - half a head;
Eggplants – 1 pc.;
Half a chilli pepper;
Refined vegetable oil – 85 ml;
Salt and black pepper - to taste;
A large bunch of greenery.

On a note! The good thing about a dish called stew is that the ingredients are not standardized. Products can be replaced or removed altogether. For example, you can remove red hot pepper from the base composition, and the dish will immediately become suitable for baby food. Or, for example, replace potatoes with beans, and white cabbage with cauliflower. The taste of the dish will immediately become different and thereby expand the home menu.

How to cook a delicious stew with vegetables?

If meat is used in the dish, then, as mentioned above, you need to fry chopped onions and garlic in oil and add meat to them. Semi-finished products and minced meat are easy enough to fry, but poultry and meat need to be fried and simmered with the addition of water or broth until almost done.

You can boil the meat separately for a dietary version of the stew, and use ready-made broth, but vegetables must be added to the stew in the order in which they are cooked.

Vegetables, whether from your garden or from the market (from the store), must be thoroughly washed before cooking using cool water. Those that need to be peeled are peeled, the stem of the rest is removed and they are cut. It is worth cutting them into small cubes, but carrots and potatoes should be cut a little smaller, so they will be ready faster.

It is best not to chop the tomatoes, but to chop them and turn them into sauce. You can do this using a food processor, but cutting the tomatoes in half and grating them so that the skin remains in your hands will work quite well.

Washed fresh herbs are chopped very finely, and hot chili peppers are best cut into thin half rings.

On a note! When handling hot peppers, use rubber gloves. Do not rub your eyes or touch your face with your hands. If pepper juice gets into your eyes or skin, rinse immediately under cool running water.

Order of priority for adding vegetables to stew. Carrots and potatoes are added to meat products stewed with onions and garlic, then peppers and zucchini, then eggplants and tomatoes, cabbage and peas. Each addition of vegetables occurs at an interval of 10 minutes. The last things to be added to the stew are salt and pepper and fresh herbs. (If you are preparing a vegetable stew without adding meat products, then garlic is added at the end of cooking, along with spices and herbs).

To ensure that all vegetables undergo complete heat treatment and do not remain raw, it is important to control the liquid level during the cooking process. By gradually adding broth or water, the thickness of the summer vegetable stew is also controlled.

During the cooking process, you don’t even need to stir the dish, laying the vegetables in layers as the top ones are cooked. Well, of course, you shouldn’t serve it right away; the stew needs to steep so that all the vegetables exchange flavors and “make friends” in the dish.

With meat, the cooking process will take approximately 1.5 hours, the vegetable version takes no more than 45 minutes.

Enjoy your meal!

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Vegetable stew can serve as an excellent side dish. It goes well with all types of meat and looks very appetizing on the table.

Vegetable stew:

To prepare, you need to take bell peppers, onions and eggplants in equal quantities (2-3 pieces each). Peel the potatoes, remove the seeds from the peppers, wash the eggplants and cut off the dried ends. Then all ingredients, including peeled onions, are cut into cubes of the same size and placed in a deep frying pan. Add a couple of finely chopped garlic cloves and 2 tbsp. spoons of tomato paste. Salt, mix and add water. When the vegetables become soft, the stew is ready. A few minutes before it’s ready, add a few black peppercorns and sprinkle with fresh herbs.

with beets in the oven:

Ingredients: 3 carrots, 2 beets, onion, 5-6 pcs. potatoes, 200 gr. fresh cabbage, salt and herbs. The beets are cut into small, thin rings or slices and fried in vegetable oil. The onion is cut into thin half rings, carrots and potatoes into small slices. The cabbage is chopped, all the vegetables are placed in a heat-resistant bowl, salted, filled with water and mixed. Preheat the oven to 180 and put the stew in it for 60 minutes. Sprinkle the finished dish with fresh herbs.

The next vegetable is very simple. All preparation will take no more than half an hour.

You will need: 3 young, small zucchini, 3 eggplants, green onions, dill, 6 pcs. tomato, peppercorns and spices to taste. Zucchini, tomatoes and eggplants are peeled and cut into cubes. The vegetables are thrown into the pan, sprinkled with onions and dill, and a little oil is added. Everything is salted, mixed and filled with water so as to cover the vegetables. You can add a little of your favorite seasoning to taste. When the water boils, reduce the heat, cover the stew with a lid and leave to simmer for 40 minutes.

Vegetable stew with cabbage:

To prepare you need to take: 300 gr. cabbage, 2 small zucchini, 1 sweet pepper and one carrot, two small tomatoes, a couple of cloves of garlic. Zucchini, carrots and peppers are cut into cubes, cabbage - into small squares. Place the vegetables in a deep frying pan and fry for about 10 minutes. Add 3 tablespoons of tomato paste, garlic, mix and add water. Add bay leaf, peppercorns and a tablespoon of flour diluted in ½ cup of water. Simmer over low heat until the vegetables are soft - about 40 minutes.

Aromatic vegetable stew with spices:

You need to take 2 small zucchini, sweet peppers and eggplant, three tomatoes, 1 carrot and 1 onion, garlic, a tablespoon of vodka and curry seasoning, tarragon and ginger.

Vegetables are peeled, washed, cut into cubes and blotted with a paper towel. The onion is finely chopped and fried. After 5 minutes, zucchini, eggplant and carrots are added to it, and after a few minutes - tomatoes. When the vegetables are browned, add a little water and leave them to simmer over low heat for about a quarter of an hour. A few minutes before readiness, add pasta, vodka, 0.5 teaspoon of curry and a pinch of tarragon. Salt to taste.

Vegetable stew with potatoes:

You will need: potatoes - 6 pcs., two bell peppers, carrots, garlic, a large onion and 2 tablespoons of tomato paste. The potatoes are peeled and cut into large cubes. Eggplants - into circles, which are then divided into 4 parts. The carrots are grated on a coarse grater, and the peppers and onions are cut into wide half rings. Garlic cloves are passed through a garlic press or chopped finely. Place all the ingredients in a saucepan, mix, salt and pepper to taste, add a glass of water, add tomato paste and leave on the stove for an hour. To prevent the stew from burning, it must be stirred periodically.

Vegetable stew is one of the healthiest and easiest to prepare dishes. In summer it is prepared from seasonal vegetables, in winter - with cabbage, potatoes, frozen vegetable mixture. Vegetable stew is a must on vegetarian menus; many people make it during Lent. However, if desired, it can be made with meat, and then it will become more satisfying. So experienced housewives know well how to prepare vegetable stew from different types of vegetables, and have several recipes for this universal dish in stock. At the same time, they continue to collect new recipes for vegetable stew, since there are a huge number of options for its preparation.

Cooking features

At first glance, it may seem that preparing vegetable stew is quite simple: chop the vegetables, put them in a pan and simmer. In fact, this process is more complicated and has several subtleties. If you don’t know them, the finished dish will have an unsightly appearance, although it will remain tasty.

All vegetables have their own structure, and therefore it takes different times to bring them to readiness. For this reason, it is not recommended to put all the vegetables into a saucepan or cauldron at once. Indeed, in this case, some of them will be digested, while others, on the contrary, will remain half-baked. Maintaining the order in which food is added is one of the main rules for preparing a delicious vegetable stew.
If you fry foods before stewing, they will taste better, but the calorie content of the finished dish will also increase. If you decide to fry foods, it is best to fry each of them separately and only then combine them.
A beautiful vegetable stew turns out if the pieces of vegetables in it have approximately the same shape and are approximately equal in size. At the same time, it is recommended to cut vegetables into small pieces, although you should not make very small pieces either.
Eggplants are often included in vegetable stews. These vegetables contain a harmful substance that gives them bitterness, so they require preliminary preparation. It involves soaking eggplants in salt water. To do this, dissolve 10 g of salt in a liter of water. You can simply cut the eggplants in half, salt them, and rinse them after a while - the effect will be the same: the salt will draw out the solanine and the eggplants will become tasty and safe.
If you are making a stew with meat, then cook it first, since it takes much more time to bring the meat to the desired condition than to stew vegetables.
To give vegetable stew additional taste and a seductive aroma, you can use spices, herbs, fresh herbs, and tomato paste. In cases where fresh tomatoes are included in the dish, tomato paste is usually not added.

As already mentioned, there are a lot of recipes for vegetable stew. You can make it not only in a saucepan, but also in the oven or slow cooker. Therefore, the technology for preparing this dish cannot remain unchanged; it depends on the chosen method and the specific recipe.

Classic winter vegetable stew

white cabbage – 0.3 kg;
potatoes – 0.75 kg;
green beans (can be used frozen) – 0.3 kg;
carrots – 0.3 kg;
onions – 150 g;
turnip – 0.3 kg;
tomato puree – 50 ml;
butter – 50 g;
wheat flour – 20 g;
vegetable broth or water – 0.5 l;
cloves – 3 pcs.;
cinnamon - on the tip of a knife;
salt, ground black pepper - to taste.

Cooking method:

Wash the cabbage, remove the top wilted leaves. Shred it.
Peel the onion and cut into small pieces.
Peel the carrots and cut into cubes no larger than 1 cm.
Peel the turnips and cut them into the same pieces as the carrots.
Peel the potatoes and also chop them with a knife.
Boil water in a small saucepan, add beans and cabbage, and cook for 10 minutes. Use a slotted spoon to remove the vegetables from the pan or drain them in a colander. Do not pour out the broth - if you do not have vegetable broth, you can use it in the next stages of cooking.
Fry the flour in a dry frying pan. When its color turns caramel, pour the vegetable broth into the pan in a thin stream, constantly whisking it so that there are no lumps.
Add tomato paste, stir and keep the sauce on the fire for about 5 minutes, stirring constantly. Turn off the heat, remove the pan from the heat and pour the sauce into a bowl or other clean container.
Wash the frying pan, dry it, put butter on it. Place on the fire and melt the butter. Add chopped onion and fry it over medium heat until golden brown.
Add the potatoes to the onion and fry them for 2-3 minutes.
Place the turnips and onions in the pan and pour in a little sauce. Simmer the vegetables over low heat for 5 minutes. Add cabbage, beans, potatoes and onions. Salt, pepper, add cinnamon and cloves.
Pour in the remaining sauce, stir and cook for another 15-20 minutes until all the vegetables are soft enough.
Reduce the heat to low and leave the stew in the pan, covered, for 10 minutes. It is better if the pan is thick-bottomed. A cauldron is even more suitable for preparing stew.

Place the finished stew on plates and serve as a main dish or side dish. Ragu, cooked as a side dish, goes well with any meat dishes, as well as sausages. For example, sausages harmonize well with vegetable stew prepared according to the given recipe.

Classic summer vegetable stew

eggplants – 0.5 kg;
zucchini – 0.5 kg;
sweet pepper – 0.5 kg;
potatoes – 0.5 kg;
carrots – 150 g;
onions – 150 g;
garlic – 3 cloves;
tomatoes – 0.5 kg;
fresh herbs – 100 g;
vegetable oil – 80 ml;
salt, pepper - to taste.

Cooking method:

Peel the eggplants and cut into small cubes. Immerse them in cool, salted water for 20 minutes, then rinse under running water and dry with paper towels.
Peel the zucchini, cut lengthwise, and remove the seeds with a spoon. If you have small young zucchini, you just need to wash them and pat them dry with a kitchen towel.
Cut the zucchini into cubes approximately the same size as the eggplant.
Wash the bell pepper, cut off the stem, and remove the seeds. Cut into small squares.
Peel the potatoes and cut them into pieces of the same shape and size as other vegetables.
Peel the onion and cut into small pieces.
Peel the carrots and chop on a coarse grater.
Finely chop the garlic with a knife.
Cut the tomatoes into cubes. It will be even better if you pour boiling water over them and clean them before doing this, although this is not necessary.
Finely chop the greens with a knife.
Heat vegetable oil in a thick-bottomed saucepan or cauldron, add onions and carrots. Fry them until the onions turn golden.
Add bell peppers, fry onions and carrots with them for 3-4 minutes.
Add zucchini and eggplant. Fry them for 5 minutes.
Add the potatoes to the vegetables and fry them together for another 5 minutes.
Add tomatoes and garlic to the dish, salt and pepper.
Simmer the vegetable stew over low heat for 15 minutes, stirring occasionally. You can add water only if the liquid released from the vegetables is not enough and they begin to burn.
Add greens to the stew and stir. Turn off the heat and let the stew sit for 10 minutes.

This stew is good to prepare in the summer, when fresh zucchini, eggplant and tomatoes are quite inexpensive or, even better, grow in the beds of your garden plot.

French vegetable stew (ratatouille)

zucchini – 0.4 kg;
eggplants – 0.4 kg;
tomatoes – 0.4 kg;
olive oil – 20 ml;
Provencal herbs, salt, pepper - to taste.

Cooking method:

Wash the vegetables and cut into slices no thicker than half a centimeter.
Immerse the eggplants in salted water for 20 minutes, then rinse and dry.
Grease an ovenproof dish with olive oil. It will be better if you choose a round shape.
Arrange the vegetables in a spiral. They need to be alternated in strict order and overlapped so that they all fit.
Drizzle the vegetables with the remaining oil, sprinkle with salt, pepper, dried or fresh herbs.
Place the pan in the oven and turn it on. Bake vegetables at 200 degrees for 45 minutes.

You can serve ratatouille to the table in a form or on plates. If desired, 10 minutes before cooking, you can sprinkle the dish with grated cheese, then it will turn out even tastier.

Vegetable stew with minced meat in Bulgarian style

potatoes – 1 kg;
bell pepper – 0.5 kg;
minced pork and beef – 0.5 kg;
tomatoes – 0.5 kg;
water – 0.25 l;
vegetable oil – 50 ml;

Cooking method:

Peel the potatoes and cut into cubes.
Wash the peppers, cut off the stems and remove the seeds. Cut the pulp into not too small cubes. The stew will look beautiful if you take one red pepper and one of a different color.
Cut the tomatoes into cubes.
Heat the oil in a deep frying pan and fry the minced meat in it for 10 minutes.
Add the pepper and fry the minced meat for another 5 minutes.
Enter potatoes and tomatoes. Salt and pepper to taste, add water.
Simmer vegetables with minced meat over low heat for about 30 minutes.
Add the greens finely chopped with a knife, stir, continue cooking for another 5 minutes.

Vegetable stew prepared according to this recipe is somewhat reminiscent of lecho, only with potatoes and minced meat.

Vegetable stew in Spanish

zucchini – 0.5 kg;
sweet pepper – 0.5 kg;
tomatoes – 1 kg;
onions – 100 g;
vegetable oil - as much as needed;
sugar – 5 g;
salt, pepper, herbs - to taste.

Cooking method:

Pour boiling water over the tomatoes and peel them. Grind with a blender or rub through a sieve.
Add finely chopped herbs, salt, sugar and pepper to the tomato puree, mix well.
Wash the zucchini, dry it, cut into slices.
Wash the pepper. After removing the stem and seeds, cut each vegetable in half lengthwise. Cut into half rings.
After peeling the onion, also cut it into halves of rings.
In one pan, fry the onions and peppers in oil, in another fry the zucchini.
Place the fried vegetables in one pan, pour in tomato sauce and simmer for 30 minutes.

Before serving, sprinkle the stew with chopped herbs. Try to get a lot of sauce on everyone’s plate – it’s very tasty.

Vegetable stew is prepared in almost all countries of the world, so there are a huge number of recipes for this dish, and each has its own feature that makes the dish unique.

2 recipes

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

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

Ingredients:

(4-6 servings)

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

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

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

Then add chopped lettuce peppers, which we also fry a little along with the vegetables. You can use canned peppers instead of fresh salad peppers.

We peel and cut the potatoes.

You can proceed further in two ways. Potatoes can be fried separately until half cooked, then the vegetable stew is obtained with whole potatoes, and not with boiled ones.

But I prefer it when the potatoes are boiled and the soup is thick. In this case, we stew the potatoes together with vegetables without pre-frying.
To make the potatoes bloom better, we use a “special” cut. To do this, take the potato in one hand, use a sharp knife to make a deep cut with the other, but not all the way, and then break off a piece. This produces a characteristic “clack”. It is in the places of “broken spots” that the potatoes “bloom”, giving the vegetable stew a special tenderness. You can see how to make a special incision.
Combine stewed vegetables and potatoes (fried or with a special cut).
Add the diced zucchini. It’s clear that the younger the zucchini and the more tender its peel, the better. If the peel is dense, cut it off without regret. Lightly fry.
Lastly, add the coarsely grated tomatoes. You can replace them with tomato sauce; tomato paste is not advisable. Add a little water to lightly cover the potatoes. Salt.
Simmer all the vegetables under the lid for 20-25 minutes. Stir the stew from time to time. A couple of minutes before the end, add finely chopped herbs, spices, and you can also add a couple of cloves of chopped garlic.
Turn off the fire. Be sure to allow at least half an hour for our potato stew to steep a little.

Vegetable stew with potatoes and cabbage

I offer another recipe for vegetable stew with potatoes. This stew is ready in just 30 minutes! Those who are short on time will appreciate this dish - fast, tasty and beautiful!

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 pimply green cucumbers, 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 tubers of new potatoes
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!!!

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