How to cook vegetable stew with vegetables. Cooking vegetable stew according to delicious recipes

18.04.2024

“I put it out from what I had”

The most favorite, quick and easy to prepare dish of the autumn season is vegetable stew. It is very easy to prepare, and it is eaten with a bang. In its preparation, you can use all your creativity and the dish will not suffer at all. You can use ingredients such as: potatoes, onions, carrots, zucchini, eggplant, bell peppers, cabbage (different types of cabbage), tomatoes, zucchini, corn, peas, beans. Among the seasonings you can add: garlic, herbs, basil, oregano... And you can’t spoil the stew with meat, and you can also add mushrooms.

In addition, you can experiment by cutting foods in different ways. This will also make the dish have a different look and taste. In general, every time you cook a stew, you can end up with a dish with new flavors and a new appearance. The beauty of stew is that it always turns out tasty and satisfying.

Today in the article there are several recipes for this delicious dish:

Vegetable stew with zucchini and potatoes
Vegetable stew with eggplants and zucchini
Recipe for vegetable stew with potatoes and cabbage in a pan
Vegetable stew with meat

Step-by-step photos of preparation have been added to the description of each recipe for your convenience.

The basic principle of preparing a stew: the products are placed in a frying pan, and then in a saucepan, one at a time, depending on their hardness. It is better to cook the meat in advance. It is better to salt, pepper and season in the middle of cooking, when all the components of this dish have already been collected together. Add the garlic at the very end, five minutes before the vegetable mixture is ready.

This is a very simple, tasty and quick recipe.

Ingredients:

— Sauce peeled zucchini – 2-3 pcs. Choose young fruits that do not have large seeds inside.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Salt and spices to taste. You can add curry, Provençal herbs, and a mixture of ground peppers.

Step-by-step preparation of stew.

We wash everything.

Place diced carrots in a heated frying pan.

and lightly fry under the lid until lightly browned. Make sure it doesn't burn, but just browns.

Then cut the onion into small cubes

and add to the carrots and fry lightly.

Peel the pepper from seeds and cut into pieces

add carrots and onions to the frying pan.

Remove the skin from the zucchini and remove the seeds from the inside if there are any. Small seeds can be left. Cut the zucchini into cubes of the size you prefer. It should be noted that pieces of zucchini that are too small can quickly become boiled!

Place the zucchini in the pan with the mixture of carrots, onions and peppers. Lightly salt and cover with a lid. Don't forget to stir!

While the zucchini is cooking in the frying pan - it will take about 15 minutes - don’t waste time - cut the potatoes into large cubes or large strips. Then pour it into a saucepan, fill two-thirds of the potatoes with water, put it on the fire and add salt.

After 15 minutes, after the zucchini has changed color, add the tomatoes, cut into cubes, approximately the same size as the zucchini.

Pour into a bowl and serve.

Bon appetit!

Vegetable stew with eggplants and zucchini

— Sauce peeled zucchini – 2-3 pcs.

— Eggplants – 2-3 pcs. medium size.

— Carrots – 1-2 pcs. It's better to take sweets.

— Onion – 1-2 pcs. depending on size

- Tomatoes or tomato paste. Tomatoes - 2 medium, tomato paste 2-3 tablespoons.

— Bell pepper (not bitter) 1-2 pcs.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Oil for frying. I use olive oil.

Step-by-step preparation of the dish.

We wash everything.

Pour oil into a deep frying pan and heat it up.

Cut the seeded peppers into pieces and add them to the frying pan with the carrots and onions.

Remove the skin from the zucchini and cut into cubes of the size you prefer. It should be noted that pieces that are too small can quickly become overcooked!

Cut the eggplants into cubes the same size as the zucchini.

Place zucchini and eggplant in a frying pan with a mixture of carrots, onions and peppers. Lightly salt and cover with a lid. Don't forget to stir!

While the mixture of vegetables is being cooked in a frying pan - this will take about 15 minutes, do not waste time - cut the potatoes into large cubes or large strips.

After 15 minutes, after the zucchini and eggplant have changed color, add the diced tomatoes.

After another 10 minutes, add garlic, squeezed through a garlic press or finely chopped.

Add salt, add spices and simmer everything together for another 5 minutes.

Add the mixture from the frying pan to the pan with boiling potatoes, stir and cook over low heat for about 25 minutes.

You can change the proportions of ingredients. If you like spicy food, add more hot pepper, garlic and spices. If you like a delicate taste, use more zucchini and carrots.

The stew with zucchini and eggplant is ready, pour into a plate and serve.

Bon appetit!

Recipe for vegetable stew with potatoes and cabbage in a pan

— White cabbage – 600 grams.

- Zucchini (if the season has not passed) will also not hurt - 1-2 pieces. small, seedless.

— Sweet carrots – 1-2 pcs.

— Onions – 1-2 pcs. depending on size

- Tomatoes or tomato paste. Tomatoes - 2 medium, tomato paste 2-3 tablespoons.

— Bell pepper (not bitter) 1 pc.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Oil for frying. I use olive oil.

— Salt and spices to taste. A mixture of ground peppers is best; you can add bay leaves.

Let's cook step by step.

We wash the vegetables and peel the onions, carrots and potatoes, and remove the seeds from the peppers.

Pour oil into a deep frying pan and heat it up.

Pour diced carrots into a heated frying pan and lightly fry under the lid until lightly browned. Make sure it just browns.

Then cut the onion into small cubes and add to the carrots and lightly fry.

Cut the pepper into pieces

add to carrots and onions, mix.

Cut the cabbage into square pieces and add to the pan to the mixture of carrots, onions and peppers. Don't forget to stir!

While the vegetable mixture is cooking in a frying pan - this will take about 15 minutes - cut the potatoes into large cubes or large strips.

Then pour it into a saucepan, fill two-thirds of the potatoes with water, put it on the fire and add salt.

After 15 minutes, after the cabbage has browned a little, add the diced tomatoes (or tomato paste).

After another 10 minutes, add garlic, squeezed through a garlic press or finely chopped. Add salt, add spices and simmer everything together for another 2-3 minutes.

Meanwhile, the potatoes were boiling)

Add the mixture from the frying pan to the pan with boiling potatoes, stir and cook over low heat for about 25 minutes.

The stew with potatoes and cabbage is ready, pour into a plate and serve.

Bon appetit!

Vegetable stew with meat

So, we have three wonderful delicious vegetable stew recipes. Each of them can be made with meat. I don’t think it’s worth going into detail in this article, just add 400–500 grams of meat to the ingredients (chicken, pork, or whatever you like will do).

Simmer the meat separately until cooked with carrots, onions and seasoning (for example, a mixture of peppers).

Then add the mixture of vegetables along with meat to the boiling potatoes and cook for 25 minutes.

Let it brew for 10 minutes and you can serve.

Bon appetit!

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 chili 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 you happen to get pepper juice in your eyes or on your 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 be prepared at any time of the year, but it is in the summer that it acquires that special taste that can be called “fresh”. In addition, freshly picked vegetables also contain the maximum amount of vitamins that are so necessary for our health. So let's not hesitate! We urgently go to the garden or market and to the stove to cook a delicious stew!

A few words about the stew

Vegetable stew was born after the classic one, consisting of meat ingredients. The French dish “to whet the appetite” had several prototypes in the culture of ancient civilizations, but its modern version has come to us precisely in the European format.

Stew, as a dish, requires many components. It consists of small, pre-fried pieces of different types of food, combined together and stewed in a thick, delicious sauce. Vegetable stew is prepared from both fresh (summer) and canned (winter) vegetables. In the warm season, a lot of fresh herbs are put into this dish, and closer to autumn, mushrooms begin to appear in it.

Secrets of cooking stew

A delicious vegetable stew is prepared from two or three types of vegetables, combined with each other either in equal proportions, or so that one is the leading one, and the rest are accompanying, helping the taste to reveal itself.

Each vegetable has its own density, which affects its cooking time. “Dense” potatoes and carrots are put into the stew first, and only then are the softer, quickly stewed vegetables. It is customary to add onions at the beginning, garlic and cheese a minute before the dish is ready.

When choosing spices for stews, you need to take into account the compatibility of the latter with certain types of vegetables: for example, basil is best suited to tomatoes, cumin - to cabbage, garlic - to eggplants. Fresh herbs and peppers harmonize well with all vegetables.

The aesthetic side of the issue in preparing stew is no less important than the taste. Do you want the finished dish to look beautiful? Cut vegetables into pieces of the same size and shape.

Vegetable stew can be prepared in two ways:

1. Collect all the vegetables together in a ceramic dish or pan with thick walls and simmer them either on the stove or in the oven (the latter option is preferable, as it allows you to get a more delicious stew).

2. Fry each type of vegetable separately, then do the same as indicated in point one.

Delicious recipes for vegetable stew include both classic Russian dishes and those that are loved in other countries of the world.

Potato stew

№1. Cut four potatoes, two small carrots and one onion into slices, fry, then pour in tomato sauce and simmer for twenty minutes. As soon as the stew is almost ready, add one hundred to one hundred and fifty grams of green peas, salt and black pepper. Before serving, sprinkle the dish with finely chopped dill or parsley.

№2. Cut one kilogram of potatoes into cubes and fry. Add to it two finely chopped onions, six hundred grams of diced eggplant, two red bell peppers and fry again. Add one tablespoon of fresh oregano, three cloves of garlic, salt and pepper to the stew. Boil six hundred grams of tomatoes for one minute, peel them, chop them coarsely and add them to the stew. Mix everything thoroughly and bake in the oven for forty-five minutes. Decorate the finished dish with one bunch of finely chopped parsley.

№3. Cut five hundred grams of potatoes into large cubes and cook until half cooked. Cut three hundred and fifty grams of champignons and one onion into pieces and fry in vegetable oil. Mix potatoes with broth, mushrooms, onions, two hundred grams of shredded white cabbage, one carrot, salt and pepper in one pan. Simmer for five to ten minutes. Serve with chopped fresh herbs.

Cabbage stew

№1. Soak twenty grams of dried mushrooms in warm water, then cook in it for about thirty minutes. Cut one and a half kilograms of kohlrabi into cubes and cook for ten minutes in salted water. Mix together one tablespoon of wheat flour sautéed in butter, five tablespoons of dry white wine, two hundred grams of mushroom broth, two hundred grams of heavy cream and four hundred grams of cabbage broth. Cook the resulting mass for ten minutes, stirring continuously. Add mushrooms and kohlrabi to the prepared sauce, add salt, pepper and one and a half tablespoons of chopped chervil and cook over low heat for five minutes. Sprinkle the finished dish with one tablespoon of chervil.

№2. Boil the leaves of one head of cabbage in salted water and place on a greased baking sheet. In them we put a rice mass prepared from lightly fried two or three onions, one hundred and fifty grams of boiled and also a little fried rice, several chopped eggs (to taste), fifty grams of grated cheese, salt, black pepper and parsley. Cover the rice mixture with cabbage leaves. Fill the baking tray with the stew with hot water and put it in the oven. As soon as the dish is almost ready, fill it with eggs beaten with fifty grams of grated cheese.

№3 . Cut five hundred grams of cauliflower into inflorescences and cook in salted water until half cooked. Fry one head of finely chopped onion and a small carrot in vegetable oil. Add four coarsely chopped tomatoes to them and simmer for five minutes. Fill the stew with vegetable broth, put two diced potatoes in it and simmer under the lid for ten to fifteen minutes. Before the end of cooking, add cauliflower, ground coriander, pepper to the stew and simmer until the potatoes are ready.

Zucchini stew

Peel three hundred grams of zucchini, cut into cubes, fry in vegetable oil until golden brown and transfer to a saucepan. In the remaining oil, fry one head of finely chopped onion and two tomatoes, divided into slices, and then combine them with zucchini. Add one hundred and fifty grams of finely shredded cabbage, add a small amount of water and simmer until the vegetables soften. In the almost finished stew, add one hundred and fifty grams of sour cream, add salt and simmer for five to ten minutes.

Eggplant stew

In one tablespoon of butter, fry one chopped onion, mixed with one clove of chopped garlic. Add to the container three bell peppers cut into rings, three eggplants cut into cubes, three zucchini cut into slices, divided into eight slices each, four tomatoes, black pepper and bay leaf. Simmer the stew over low heat. Bake the prepared vegetable mass in the oven, sprinkling it with one hundred grams of grated cheese.

Chanfotta (Sicilian stew)

In a large saucepan, fry one onion, one stalk of celery and basil for two minutes. Add seven hundred grams of pureed tomatoes to them, mix thoroughly and bring to a boil. We put seven hundred grams of diced potatoes, two eggplants and two zucchini into the stew. Salt, pepper, simmer over low heat for twenty minutes. Add seven hundred grams of yellow bell pepper and simmer for another five to ten minutes.

Vegetable stew with coconut milk

For five minutes over low heat in three hundred milliliters of water, cook two hundred and thirty grams of potatoes, one hundred and fifty grams of carrots and one hundred and twenty grams of green beans (potatoes and carrots are best cut into large cubes - five centimeters each). Add diced eggplant to the vegetables, pour two hundred grams of coconut milk into the stew, add salt, bring to a boil and simmer over low heat for five to seven minutes. Fry six curry leaves, seeded and finely chopped dried chili peppers, one teaspoon of cumin, one teaspoon of coriander and half a teaspoon of turmeric in olive oil for twenty seconds. Mix spices with vegetables. The stew is ready.

Indian vegetable stew

In one tablespoon of vegetable oil, fry one small, finely chopped onion until golden brown. Add a crushed clove of garlic to it, fry for another minute, then add one teaspoon of cumin seeds, a quarter teaspoon of chili powder, the same amount of turmeric and salt (to taste). Mix everything thoroughly. Add one green chili pepper and four diced boiled beets to the stew. Fry the vegetable mixture for two minutes. Add three chopped carrots to the stew and fry for another five minutes. Pour one glass of coconut milk over the vegetables and bring to a boil. Serve the finished dish with fresh herbs.

Stew is one of the popular first courses.

Making vegetable stew with meat is very simple. The combination of various vegetables and meats gives an amazing taste.

For this recipe, you can select any ingredients to suit your taste. The dish will be hearty and very tasty.

Grocery list:

pork meat - 0.4 kg;
one medium sized zucchini;
one onion;
potatoes - 4 pcs.;
one carrot;
one bell pepper;
tomato;
cabbage - 0.2 kg;
garlic - 1 clove;
greens in the form of parsley and dill;
vegetable oil of any kind - 150 ml;
salt and spices - to taste.

Cooking method:

Process the potatoes in water and chop into cubes.
Wash and peel the vegetables: carrots, zucchini and peppers. Cut everything into small squares.
Remove the top green leaves from the cabbage, cut off the desired portion of cabbage from the head of cabbage and chop it.
Finely chop the washed garlic and herbs.
Cut the pork pulp into small pieces.
Take a frying pan and heat the oil. We heat the onions and meat. Cook for 5 minutes, then transfer the contents of the frying pan to the pan.
In the remaining oil, fry the zucchini and potatoes a little, not forgetting to salt them before doing this.
Carrots and bell peppers are next to be fried. We perform the same operation. After 3 minutes, add cabbage to the vegetables and simmer for 10 minutes with the addition of tomatoes and water.
Place all the ingredients in a saucepan and fill its contents with boiled water. You need to make sure that the layer of water is 1 cm above the layer of vegetables and meat.
Add seasonings, salt and cook for 15 minutes.
Then chop the greens and simmer the dish for another 5-10 minutes. Check from time to time how soft the vegetables and meat have become.
After cooking is complete, leave the pan for 5 minutes, and then you can serve the main dish to the table.

How to cook with beef?

Beef is not as fatty as pork, so if you are watching your weight, or simply don’t like high-calorie foods, then this stew option is for you.

Required ingredients:

beef - 0.3 kg;
one bell pepper;
one medium-sized eggplant;
tomato;
two cloves of garlic;
one onion;
soy sauce for marinade;
honey - 9 g;
vegetable oil;
salt and any seasonings.

Step-by-step instruction:

First, let's make the meat marinade. To do this, cut the washed meat into cubes, and do the same with the onion, only chop it more finely. Sprinkle these products with pepper, pour a small amount of soy sauce and liquid honey on top.
We process the vegetables, and you don’t have to remove the skin from the eggplant. We cut them all into small pieces.
Brown the marinated meat in a frying pan for 3 minutes.
Add eggplant and pepper to it. Simmer all the contents under a closed lid.
After 5 minutes, chop the tomato with garlic, add spices and salt.
Cook for another 10 minutes. After this, taste the beef and vegetables, and if they are soft, you can turn off the stove.

Vegetable stew with minced meat

Here you can mix different types of meat in any proportion. In addition, there is no need to waste time removing bones and slicing the meat. You can always buy ready-made minced meat.

You will need:

minced meat - 0.25 kg;
one carrot;
two eggplants;
one potato;
one bell pepper;
one onion;
garlic clove;
tomato sauce - 25 g;
vegetable oil;
spices salt.

How to cook vegetable stew with meat and potatoes:

Leave the processed and diced eggplants in salted water for 20 minutes. Other vegetables: chop potatoes, carrots, peppers into squares, turn garlic and onions into a paste.
In a deep frying pan, process the onion and garlic with the addition of sunflower or olive oil.
After a couple of minutes, pour the minced meat into this mixture and cook for another 5 minutes.
Add pieces of carrots and pepper there.
After 3 minutes, add eggplants, potatoes, add water, add spices and salt, and tomato sauce. Simmer everything for half an hour under the lid.
The dish is ready.

From pork ribs

List of ingredients:

ribs - 0.3 kg;
one potato;
one carrot;
one small zucchini;
one bow;
two tomatoes;
black pepper and salt to taste.

Cooking method:

Pork ribs should be washed first, then cut into pieces and placed on the bottom of the frying pan.
Fry them with vegetable oil for 15 minutes.
Add carrot cubes to the contents of the pan.
We also send the zucchini squares there.
After 10 minutes, cut the tomatoes and onions and add them to the main ingredients.
Add finely chopped garlic, spices and salt.
Simmer with the lid closed for 15 minutes. Check the readiness of the dish by taste.

With meat in a slow cooker

In a miracle saucepan, the first dish is prepared quickly and easily. All you have to do is cut the vegetables and throw them into the slow cooker.

Recipe Ingredients:

beef – 1/2 kg;
eggplant - 1 pc.;
zucchini – 1/2 pcs.;
tomato - 2 pcs.;
onion - 1 pc.;
bell pepper - 2 pcs.;
potatoes - 4 pcs.;
carrots - 1 pc.

How to cook vegetable stew with meat in a slow cooker:

Beef meat needs to be washed and the film and excess veins removed from it. Cut the meat into pieces.
Place them on the bottom of the multicooker bowl, pour in oil, close the lid and turn on the “Frying” program for 30 minutes.
All vegetables must be processed, peeled and cut into squares.
Carrots and onions should be in the form of half rings.
When the multicooker is finished operating, remove the foam from the walls of the bowl, and add carrots and onions to the meat. We turn on the smart kitchen appliances in the same mode for another 10 minutes.
After this, we place the remaining chopped vegetables, as well as finely chopped garlic, on the floor of the finished products.
Add salt and seasonings as desired, add water and turn on the “Stew” mode. Time - 1 hour.
After cooking is complete, you can garnish the dish with lettuce, parsley or green onions.

Bake the dish in the oven

Stew in the oven can be cooked without meat, since baked vegetables will not make you feel the lack of this product.

Ingredients:

zucchini - 500 g;
eggplants - 500 g;
potatoes - 500 g;
tomatoes - 500 g;
two peppers;
one onion;
greenery;
olive oil - 70 ml.

Step-by-step instruction:

Remove the skins from all vegetables and cut into slices.
Sprinkle the eggplant pieces with salt and leave for a while. This is done to remove the bitter taste. After half an hour has passed, wash off all the salt with water, and then soak the eggplants in olive oil. Otherwise they will be very dry after cooking.
Place all the circles on a baking sheet coated with oil, sprinkle with salt and spices.
Pour a little water and oil over the vegetables, sprinkle with chopped herbs.
Preheat the oven to 180 degrees. Cook for 50 minutes.

With Chiken

Chicken meat is less fatty. In combination with vegetables from the stew you will get a delicate dietary dish.

You will need:

chicken leg - 3 pcs.;
medium zucchini;
six potatoes;
three tomatoes;
one onion;
one carrot;
sour cream - 0.4 kg;
half a fork of cabbage;
herbs and spices to taste.

Cooking process:

Remove the meat from the legs from the bones, sprinkle pepper and salt on the pieces.
The peeled onion should be in the form of half rings, and the carrots should be grated.
Chop the zucchini, tomatoes and potatoes into cubes.
Cut the cabbage into strips.
Place vegetables on the bottom of the cooking dish. This could be a saucepan, high frying pan or cauldron.
Pour boiling water over the ingredients and simmer for 30 minutes.
Add sour cream and salt to the pan.
Reduce the power of the gas stove and cook until the food is soft.

Recipe for cooking in pots

Food in pots always turns out more tender and rich in taste. However, this recipe takes a lot more time, but you won't regret making this one-pot stew.

Grocery list:

pork - 0.6 kg;
six potato tubers;
three tomatoes;
one medium zucchini;
one head of garlic;
one onion;
ground black pepper;
salt to taste;
mayonnaise sauce;
laurel;
vegetable oil.

How to cook:

Place small cubes of meat in a frying pan with oil.
Onion rings will also go there.
Salt the prepared ingredients and add pepper.
Place the half-cooked pork on the bottom of the pot.
Place potato pieces on top.
The next layer will be zucchini squares.
Next - finely chopped garlic, then half rings of tomatoes, mayonnaise on top. The finishing touch will be spices, salt and bay leaf in each pot.
Don't forget to pour water before putting them in the oven, heated to 200 degrees Celsius. Cook for about an hour.

Tava - traditional Armenian stew

For this unusual dish you will need:

beef - 300 g;
two eggplants;
ten potato tubers;
two tomatoes;
tomato paste - 50 g;
one onion;
salt and pepper to taste.

Cooking method:

First, let's deal with the eggplants. They need to be cleaned, the pieces should be dipped in salt, and after half an hour, rinse with water.
We make rings from the onion.
Peel the tomatoes and potatoes and cut them into circles.
Fry the beef pieces in oil in a deep frying pan.
Then we lay it out in layers: potatoes, tomatoes, onion rings, eggplants. There should be salt and spices between the layers.
Dilute the tomato paste with water and pour into the stew.
Place everything over medium heat and simmer until the ingredients become soft.

With meat and cabbage

This dish is prepared quite quickly. The simplicity of the ingredients is also an advantage of this stew.

Required Products:

meat of any kind - 0.4 kg;
one carrot;
one onion;
three tomatoes;
four potatoes;
half a fork of white cabbage.

Cooking method:

Place the meat pieces in a frying pan or in a saucepan with thick walls, pour oil into it and turn on the gas.
Process onions and carrots in the traditional way and add to the cooked meat.
Shred the cabbage and cut the potatoes into cubes. Place everything in the frying pan.
Pour some water into the bowl and start simmering.
10 minutes before the end of cooking, you can add tomatoes, salt, pepper and other spices of your choice.

With meat, zucchini and eggplants

This version of the stew can be used as a gravy for a side dish: pasta, mashed potatoes or macaroni.

You will need:

beef or pork - 1 kg;
butter - a small piece;
zucchini;
two eggplants;
five tomatoes;
sweet bell pepper;
two carrots;
one onion;
hot pepper;
any spices to your taste and salt.

Cooking method:

Cut the eggplants into large strips. If they have a bitter taste, you can get rid of it using the above method.
Place quartered tomatoes through a coarse grater.
Simmer the pieces of meat in a frying pan under a layer of water until it all evaporates.
After this, add oil and fry until golden brown.
Don't forget to add onion rings and spices to the meat.
Add carrot sticks and continue frying the contents of the pan.
Place layers on top: zucchini, eggplant, peppers, tomatoes, garlic.
Add water if necessary, put butter on top.
Over medium heat, bring the whole mixture to a boil. Then cook at the lowest heat level for an hour and a half.

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, add salt, 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 flavor 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 outer 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 use 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.