A very tasty vegetable stew recipe. Cooking vegetable stew. Bell pepper

In terms of the number of recipe variations, few dishes can compare with vegetable stews. A saucepan, pan or pots, in the oven or slow cooker, fresh or frozen vegetables, rice, mushrooms, meat, fish - all this helps to diversify an appetizing vegetable dish that is served at any time of the year.

How to cook vegetable stew

Whether it’s winter outside or summer, stew is a welcome vegetable treat not only on the diet menu. Stimulating the appetite (translated from French), stew is a symbol of satiety, which is prepared from everything that is available, cut into pieces. The cooking technology does not dictate strict rules, but to prevent a vegetable dish from turning into “porridge”, you will have to adhere to some rules.

If the additional ingredient is meat, then you need to start cooking with it.
After the time allotted for cooking is completed, it is recommended to simmer the stew under the lid.

Vegetable stew recipes

Correctly cutting and simmering for a certain amount of time - these are two simple secrets on which all options for preparing a vegetable dish are based. The ingredients can be almost all types of vegetables, and meatless recipes will not take much time to prepare, while meat recipes will fill you up well. If there is a need to preserve the maximum of nutrients and make it beautiful, as in the photo, then you should use a steam or multicooker to prepare a hot vegetable snack.

Vegetable stew with eggplants and zucchini

If you want to make a tasty, but not greasy vegetable dish for dinner, then this dish is ideal. The serving is designed for four people, and the most healthy stew will be made from fresh fruits, which are collected as the harvest ripens in summer and early autumn. The step-by-step recipe will show you how to prepare an easy second course, but first you need to prepare the following ingredients:

eggplant – 1 pc.;
zucchini – 1 pc.;
carrots – 2-3 pcs.;
tomatoes – 3-4 pcs.;
bell pepper – 2 pcs.;
onion – 1 head;
green peas – 100 g;
garlic – 2 cloves;
parsley (root) – 1 pc.;
spices - to taste;
salt – 0.5 tsp;
oil (vegetable) – 80 ml.

Cooking method:

Peeled eggplants, cut onions into cubes, parsley root, carrots, sweet peppers into strips, tomatoes into slices. For the zucchini layer, the fruit must be cleared of seeds, cutting the remaining part into cubes.
Green peas must first be boiled for about 5-7 minutes.
Pour vegetable oil into a heated frying pan, add chopped zucchini, eggplant, onion, carrots, fry, stirring for 10 minutes.
Then add sweet peppers, tomatoes, simmer for a few minutes, then peas, crushed garlic, mix gently.
Cover with a lid and cook for another 10 minutes.

How to cook vegetable stew in a slow cooker

No matter how many methods there are, the simplest is to use a multifunctional household appliance with an automatic mode. To get a delicious second meal, you just need to chop and load the ingredients, and at the end you will get a colorful and healthy vegetable dish. The stew will retain a maximum of vitamins with a minimum calorie content. The only alternative would be a cauldron, but the stewed vegetable side dish will not look as attractive as in a glossy photo.

Ingredients:

canned beans (white, red, spicy) - 3 cans of 420 g each;
bell pepper (green, red) – 8 pcs.;
chili pepper – 1 pc.;
onion – 1 head;
vegetable broth – 200 ml;
rice (long white or brown) – 250 g;
BBQ sauce – 500 g.

How to cook:

Chop the pepper and onion, pour into the multicooker bowl, add the beans from the can, pour in the broth and barbecue sauce.
Close the lid to simmer the stew on medium power for about 5 hours, and on high power for about 3 hours.
The next step is to add rice and cook for another half hour.

Vegetable stew with potatoes

The popularity of this variation of the famous vegetable dish is almost incomparable. Almost any type of vegetable can go well together, and the traditional recipe calls for potatoes, carrots, onions with spices or herbs. The taste and aroma of the finished dish is incomparable, but even with its simplicity it can be diversified.

Ingredients:

potatoes – 10 pcs.;
carrots – 3 pcs.;
onion – 2 heads;
garlic – 4-5 cloves;
water – 0.5 cups;
tomato paste or sauce – 50 g;
salt – 1 tsp;
bay leaf – 2 leaves;
chopped herbs (parsley, dill, celery, cilantro) - 2 tbsp. l.

How to cook potato stew:

Peel the root vegetables, cut into cubes, finely chop the garlic and onion.
Pour vegetables and onions into a saucepan in layers, add tomato paste, salt, and add water.
Simmer the stew under the lid for about 20 minutes, and a few minutes before it’s ready, add chopped herbs and chopped garlic.

How to cook stew with meat and vegetables

A hearty and at the same time tasty second dish that captivates the palate and makes you want more even from the photo. This option is not suitable for a Lenten menu, but for a dietary menu it is ideal, because pork, beef, veal or lamb can be replaced with stew, chicken (breast) or turkey (fillet). Low-fat varieties will help reduce calorie content, and how to cook vegetable stew with meat - this step-by-step recipe will reveal the secret.

Ingredients:

meat – 350 g;
zucchini (medium) – 1 pc.;
carrots – 1 pc.;
eggplant – 1 pc.;
tomatoes – 4 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head;
garlic – 2 cloves;
greens - a bunch;
spices - to taste.

Cooking method:

Cut the meat and vegetables into cubes, but first soak the eggplants for a quarter of an hour in salted water.
Place everything in layers in a pan, starting with the meat, the last ones are the tomatoes, cut into pieces.
Simmer the stew under a lid over medium heat for about half an hour, then add chopped herbs, spices, garlic, and simmer for another 10 minutes until fully cooked.

Stew with mushrooms and vegetables

To ensure a delicate taste of the famous vegetable dish, you should choose early, young vegetables. For example, green peas can be cooked in their pods, and the taste, color, and nutrients can be preserved if you make a vegetable stew in the oven. Mushrooms, which can be taken fresh or frozen, will add piquancy and an incredibly seductive aroma to the finished vegetable dish.

Product composition:

mushrooms (any) – 300 g;
potatoes – 350 g;
carrots – 100 g;
green peas (pods) – 200 g;
cabbage (cauliflower) – 4-5 inflorescences;
garlic – 3 cloves;
onion – 1 head;
oil (olive) – 2 tbsp. l.;
vinegar - 1 tbsp. l.;
water – 100 ml;
sugar – 1 tbsp. l.;
spices - to taste.

Preparation:

Cut the peeled vegetables, mushrooms into cubes, and finely chop the garlic.
Prepare a solution for onions from water, vinegar, sugar, immersing onions cut into half rings for a quarter of an hour.
Trim the pea pods from the stalk side and cut the remaining part in half.
Immerse the cabbage inflorescences in boiling water for 3-4 minutes, and then place them in a container of cold water to soften it.
Lightly fry carrots and potatoes, add pea pods and cauliflower florets.
Grease the baking dish, place mushrooms in the bottom layer, fried vegetable mixture on top, squeezed onion, cover with foil and simmer for 35-40 minutes.

How to do

Do you want to surprise your family or guests with an unusual dish? The basis of this culinary delight will be the well-known vegetable stew, but the way it is prepared and served will definitely surprise you! Another advantage of this recipe: you can prepare a hearty version if you add meat, or a vegetarian version without the last ingredient. Vegetable stew in pumpkin is ideal for a romantic dinner and goes well with semi-dry white wine.

Product composition:

pumpkins (small) – 6-8 pcs.;
meat (pork) – 300 g;
potatoes – 3 pcs.;
carrots – 2 pcs.;
zucchini – 0.5 ripe fruit;
bell pepper – 2 pcs.;
tomatoes – 2-3 pcs.;
onion – 1 head;
mayonnaise – 4-5 tbsp. l.;
vegetable oil – 25 ml;
spices - to taste.

Cooking method:

Cut the meat, peeled vegetables into small cubes, onions into thin half rings, tomatoes into circles.
Pour everything into one large container, add spices, season with vegetable oil, and mix gently.
The pumpkin is a baking dish, so you need to cut off the top and save this part, which will then serve as a “lid”. Remove the inside almost to the sides using a tablespoon.
Stuff the pumpkins with the prepared mixture of meat and vegetables, grease the top layer with mayonnaise, cover the “pot” with an improvised lid, securing with toothpicks.
It will take an hour and a half to prepare vegetable stew in the oven.

Pork stew with vegetables

When you want to diversify your weekly menu and at the same time make an appetizing, healthy main dish, then you should opt for this recipe. The finished dish will delight you with its taste and aroma, and its preparation does not require any special culinary skills. To add tenderness to the vegetable stew, it is recommended to pre-marinate the meat for several hours.

Ingredients:

pork – 300g;
cabbage – 350 g;
carrots – 2 pcs.;
potatoes - 4-5 small root vegetables;
tomatoes - 3-4 medium ripe fruits;
onion – 1 head;
garlic – 2 cloves;
water – 200 ml;
spices - to taste.

Step-by-step preparation:

Peel the vegetables, cut the potatoes, carrots, tomatoes into cubes, shred the cabbage.
Chop the onion and garlic, fry along with the meat in a heated frying pan. Then put everything into a deep saucepan.
Next, you need to fry the potato cubes until a golden crust forms. Place a second layer in the pan.
After this, successively fry the cabbage, carrots, and tomatoes, and then lay them out in layers with the rest of the ingredients of the vegetable stew.
Pour a glass of boiled water over the meat and vegetables and simmer for 15 to 25 minutes.

How to cook vegetable stew with cabbage

This recipe has a clear advantage - the dish can be prepared at any time of the year. It doesn’t take long to prepare an appetizing vegetable treat; fresh or frozen vegetables are suitable for its creation; young cabbage will add tenderness, and broccoli will add piquancy. If you use a double boiler, this will help preserve maximum vitamins.

Ingredients:

potatoes – 600 g;
cauliflower – 1 head;
onion – 2 heads;
green peas – 50 g;
garlic – 4 cloves;
chopped ginger – 2 tsp;
spices (curry, cumin, turmeric, mustard seeds) – a pinch;
sugar – 1 tsp;
butter – 50 g.

Cooking method:

Fry the onion, garlic and spices in a frying pan for 2-3 minutes until soft.
Place diced potatoes and cauliflower florets in layers in a double boiler, sprinkle with sugar, and add the toasted mixture. Pour in half a glass of water, set the cooking mode for 15 minutes, then add green peas, salt and pepper, then set for another 5 minutes.

Video: dietary vegetable stew

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 first be washed, and 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, 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 in 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:

Let's start with the eggplants first. 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 cooking 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 preference.

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.

When the season of young vegetables has arrived, it is worth treating yourself and your loved ones with a delicious vegetable stew. By the way, vegetable stew is prepared very simply and quite quickly. The composition of vegetables can be varied and the dish can be prepared to suit your taste. If desired, you can always make the stew quite liquid - like a soup. Or very thick, as a second course.

It is very convenient to cook vegetable stew in a saucepan - a deep frying pan with high walls, a lid and a long handle. The main function of a stewpan is stewing or boiling, poaching food, and preparing sauces. It is very convenient to fry foods in a saucepan, stirring them by shaking. Vegetable stew requires frying the ingredients, and the stewpan does this well.

It is generally accepted that stew is a dish of small pieces of meat or vegetables that are pre-fried and then stewed in sauce. But in Italian cuisine, ragu is prepared from highly ground products, such as ragu sauce, or other tasty meat sauce, which is also made from minced meat - a native of Lazio.

It is quite rare to find vegetarian dishes - vegetable stew, without the addition of meat or game. Sometimes mushrooms are added to stews, which significantly improves their taste. However, the majority believes that the stew should be with meat - various or. But, this is a matter of taste and personal preference.

The essence of any stew, and vegetable stew is no exception, is frying the ingredients followed by a long stew in a small amount of liquid.

When planning to prepare a vegetable stew, you should take care of the youngest and freshest vegetables. As a rule, you should not limit yourself to a small number of different vegetables. If you cook vegetable stew only from, it will work. For stew - the more different vegetables, the tastier and richer the dish. It is imperative to prepare very ripe and juicy tomatoes, the puree of which will be used to stew the stew.

Vegetable stew. Step by step recipe

Ingredients (2 servings)

Zucchini 1 piece
Eggplant 2 pcs
bell pepper 2 pcs
Hot pepper 1 piece
Onion 1 piece
Carrot 1 piece
New potatoes 2 pcs
Ripe tomato 4-5 pcs.
Mixed greens (dill, parsley, cilantro) taste
Olive oil 50 ml
Salt, black pepper, sugar, coriander taste

If desired, you can add other vegetables to the recipe - garlic, roots, stalked celery, squash, zucchini, etc. Vegetable stew will be even tastier. I advise you to definitely use young zucchini, which may not yet be peeled, as well as young eggplants with a shiny dark surface and unripe seeds. The tomatoes for the sauce should be as ripe as possible and very juicy so that you don’t have to add water to the vegetable stew.
Young vegetables for stew
All vegetables must be pre-fried or baked. Considering that eggplants absorb oil like a sponge when fried, and I don’t want to increase the calorie content of the vegetable stew, I suggest baking the eggplants. Wash the young eggplants and cut the skin into strips using a sharp knife. Place the eggplants on a plate and microwave for 7-8 minutes. The eggplants will bake perfectly. I advise you to prepare the bell pepper in the same way - peel it from the seeds and bake it in the microwave for 5-6 minutes, then transfer the hot pepper into a plastic bag until the pepper cools a little and the outer film peels off, which must be removed.
Peel the onions and carrots and chop coarsely. Peel the hot pepper pod from seeds and white inner walls and cut into small pieces, or better yet, into strips. Heat olive oil in a saucepan or deep frying pan. Fry onions, carrots and peppers in oil for 4-5 minutes.
Fry onions, carrots and hot peppers
Cut the young zucchini into large cubes without peeling. Peel a few new potatoes and also cut into cubes, approximately half the size of the zucchini. Add zucchini and potatoes to the fried vegetables. Stirring occasionally, fry vegetables over medium heat without a lid. The time to fry the ingredients for the stew is until the vegetables are half cooked.
Add zucchini and potatoes
Cut the cooled and peeled bell pepper into strips and add to the fried vegetables. Cut the eggplant in half and cut into pieces. Add baked eggplant to vegetable stew. Add 0.5 tsp. sugar, 0.5 tsp. ground coriander, salt and black pepper to taste. Stir the vegetables, reduce heat and cover the saucepan with a lid. Simmer vegetables in their own juice for 5-10 minutes.
Add baked and chopped eggplant and peppers
While the vegetables are stewing, you need to prepare tomato puree from fresh ripe tomatoes. Place the tomatoes in a deep bowl and pour boiling water over them for 1-2 minutes. Cool the tomatoes under running cold water. The skin of the tomato can be easily removed. Peel the tomatoes from skins and seeds, remove the white parts and growth zone. Place the tomato pulp in a blender and grind the pulp into a puree. If there are solid inclusions in the puree - remnants of seeds, white parts, then it is better to additionally rub the puree through a sieve.
Prepare and add tomato puree to the stew
Add the prepared tomato puree to the fried vegetables. Bring the vegetable stew to a boil and simmer over low heat, covered, for at least 20 minutes. Usually the cooking time for vegetable stew is up to 1 hour, but if the vegetables are young and well fried, 30 minutes is enough. If you feel that there is too little moisture in the stew, you can add a little water, but no more than half a glass.
Simmer the dish until fully cooked. It is better not to stir the stew while stewing so that the vegetables remain intact. Then there are the options. Vegetable stew can be prepared quite liquid and soup-like, as they do, or you can make it closer to main courses, as they do. Everything should be the way you like it. Excess liquid can be evaporated by removing the lid from the saucepan.
Simmer covered over low heat
Place the prepared vegetable stew into deep plates. Optionally, if you like it spicy, you can sprinkle the vegetable stew with a pinch of coarsely ground hot pepper or chop some fresh hot pepper and spread it over the stew. Be sure to sprinkle the vegetable stew with finely chopped mixed herbs.

Properly prepared vegetable stew is a universal treat. It can be eaten both as a main dish and as a side dish. The main thing is not to skimp on spices and use more tasty ripe vegetables.

A traditional recipe will include a large list of vegetables. Ingredients: half a kilo of tomatoes, eggplants, zucchini, 350 g of onions and carrots, salt, a mixture of peppers, a pinch of cinnamon.

Eggplants without skin are cut into cubes first. They are soaked in salty cold water for 20-25 minutes, after which they are dried with a paper towel.
Tomatoes without skin are cut into small pieces. To easily remove their skins, simply immerse the fruits in boiling water and peel them.
The carrots are cut into slices, and the onions into cubes.
Zucchini without seeds and peel - in the same slices as eggplants.
Vegetables are placed in a cauldron in the following order: eggplants – carrots – zucchini – onions – tomatoes. The ingredients are sprinkled with salt and spices.

Vegetable stew with zucchini is stewed under a lid. It is stirred periodically. Cook the dish until the food is soft.

With added potatoes

Potatoes make any dish more satisfying. For stew you need about a kilogram of it. The remaining ingredients: half a kilo of young zucchini, fresh tomatoes, 150 g of onions, sweet peppers and carrots, garlic to taste, salt, aromatic herbs.

First, pieces of onion and carrot are fried in an oiled cauldron until golden brown. Then bars of zucchini and potatoes are thrown into the container.
The last thing to add is sweet pepper, crushed in any way.
Simmer the mixture over low heat, covered with a lid, for 15-17 minutes. Next, pieces of tomatoes, chopped garlic and spices are sent into it. The food is prepared for another 10-12 minutes.

Before serving, the stew should be thoroughly steeped.

With mushrooms

Champignons are taken both fresh and frozen. They require 300 grams. The remaining ingredients: 2 zucchini, carrots, onions, sweet bell peppers, 2-3 tomatoes, a pinch of Mediterranean herbs, salt, a pinch of sugar.

First, frying onions and carrots in a large amount of oil. Then mushroom slices and pepper cubes are added to these components.
When the vegetables have softened, you can add pieces of zucchini and tomatoes to them.
The mass is salted, sprinkled with seasonings and sugar.

After gentle mixing, the dish is simmered in a thick-walled container with a lid for 15-17 minutes.

Vegetable stew with pork

Adding pork pulp will turn vegetable stew into a very satisfying, nutritious dish. In addition to meat (400 g), the following ingredients will be used: eggplant, large tomato, carrot, onion, sweet meaty pepper, a mixture of hot ground peppers, salt.

All components for stew are always fried in vegetable oil - you can use olive oil, sunflower oil, or any other. First, medium pieces of pork are cooked in hot liquid until crusty.
Next, the meat is poured with water, salt, spices and stewed for about an hour.
All that remains is to add all the coarsely chopped vegetables to the pork. Together the ingredients are simmered until soft.

Served with spicy ketchup.

How to cook with beef?

Instead of pork, you can take a piece of beef. You will need 400 grams of meat. The remaining ingredients: sweet bell pepper, half a large zucchini, eggplant, 5 potatoes, onion, carrot, garlic to taste, 300 g of white cabbage, a tablespoon of ketchup without additives, a glass of tomato juice, salt, seasonings. The easiest way to prepare this vegetable stew is in a slow cooker.

The pieces of meat will be marinated in tomato juice for a couple of hours.
In the baking program, chopped carrots and onions are fried, as well as marinated beef.
Potato blocks are added to the products. The mass simmers for another 12-15 minutes.
All that remains is to put the remaining vegetables, cut into small pieces, into the oven container. The cabbage is finely chopped, the garlic is passed through a press.
The mixture is seasoned with ketchup, salted, and sprinkled with spices.

Still in the same mode, under the lid, the dish will reach readiness.

With minced meat

Minced meat can be made from any meat. It is better to take a compound one (300 g). Other ingredients: 3-4 potatoes, zucchini, carrots, ¼ head of white cabbage, 2-3 tomatoes, onion, bell pepper, glass of boiled water, salt.

Along with the minced meat, onion half rings and carrot slices are fried for 6-7 minutes. Use a spatula to break up all the lumps in the mass.
After adding finely shredded cabbage and pepper slices to a cauldron or deep frying pan, the mass is cooked for another 5-6 minutes.
At the end, pieces of tomatoes, zucchini and potatoes are added to the mixture.
When the potatoes soften a little, add salted water to the ingredients of the dish.
After stirring, they will simmer under a tightly closed lid for 12-15 minutes.

The finished dish is served hot with any additional sauces.

Bake the dish in the oven

You can cook stew not only on the stove or in a slow cooker, but also in the oven. Ingredients: 3 potatoes, carrots, ¼ head of cabbage, onion, zucchini, 4 tomatoes, 2 celery stalks, 1 glass of boiled water, salt, Italian herbs, 40 g butter.

First, the diced onion is fried in butter until soft.
All remaining chopped vegetables are sent into the container one by one. Carrots are cut into slices, cabbage - into large pieces. The remaining components are optional.
The products are transferred into a mold along with oil, sprinkled with herbs, salt, and filled with water.

The dish will simmer in a preheated oven for about half an hour. You need to set the temperature to 200-220 degrees.

Vegetable stew with meat and cabbage

This is a very tasty and simple version of stew. It includes many vegetables and meat. Ingredients: 730 g pork, 310 g cabbage, 2 carrots, celery root, garlic to taste, any spices, salt.

The meat is cut into medium pieces.
The cabbage is finely chopped, the garlic is finely chopped, carrots and celery are cut into strips.
First, the meat is fried in a well-heated and oiled frying pan until golden brown.
Then gradually different types of vegetables are added to the container. Pre-frying will allow them to retain their shape and will not turn into mush during further processing.
When all the ingredients are slightly softened, they are salted, sprinkled with spices and kneaded carefully.
Next, the products are filled with a small amount of water and covered with a lid.

The vegetable stew with meat will simmer over the fire for about 40-45 minutes.

With Chiken

With chicken you get a lighter version. In addition to half a kilo of meat, the following products will be used: carrots, small zucchini, onion, garlic to taste, bell peppers, a handful of cherry tomatoes, half a chili pepper, bouillon cube, chicken seasoning, salt.

All vegetables are chopped according to the principle: the longer each of them is cooked, the finer it is cut.
First, carrots with two types of peppers are fried in hot oil. Then zucchini, garlic, onions, and tomatoes are sent into the container. The mass is salted. All its components should soften.
Separately, chicken pieces sprinkled with salt and seasoning are fried over high heat.
Chicken is laid out with vegetables. The ingredients are poured with broth diluted in a glass of water.

It remains to simmer the dish under the lid for another 25-30 minutes.

Recipe for cooking in pots

Pots allow you to make food even more juicy, tender, and aromatic. Ingredients: 2 eggplants, zucchini, carrots, 2 bell peppers, the same number of tomatoes, 3 potatoes, an onion, 120 ml of vegetable broth, 2 teaspoons of lemon pear, a pinch of sugar, salt, spices.

All vegetables are cut into medium pieces. If desired, you can simply grate the carrots on a coarse grater. Tomatoes are first peeled before slicing.
First, pieces of onion, eggplant and zucchini are fried over high heat. These vegetables are sent into portioned pots.
Peppers, tomatoes and potatoes are fried in the remaining oil.
The remaining components are also transferred to pots. They are topped with broth, to which sugar, salt and seasonings are added.
Lemon juice is poured in last.

The meat is cut into pieces and boiled in salted water. The broth is left.
All vegetables are cut coarsely and thickly.
The first layer of meat is placed in the cauldron. Next: onions – tomatoes – peppers – potatoes. Each of them is sprinkled with fresh chopped herbs.
All products are poured with the remaining broth and sprinkled with spices. Add salt if necessary.
The mass is simmered over low heat for 40-45 minutes.

The broth of the finished dish is drained and served separately from meat and vegetables - in bowls.

With added rice

Rice will be the main filling ingredient in the stew (instead of potatoes). Take 180 grams. Other products: a couple of small zucchini, 2 tomatoes, onions, carrots, 35-370 ml of water, salt.

The zucchini is removed from the skin and seeds and cut into cubes.
Onions and carrots are chopped randomly.
The tomatoes are skinned and coarsely chopped.
One by one, all the prepared vegetables are fried in hot oil.
First - carrots and onions. Then the remaining vegetables are added to the frying pan.
Zucchini will produce a lot of liquid, so you need to cook the ingredients before it evaporates.
Next, dry rice is poured over the vegetables and water is poured in, in which salt and spices are mixed.

Cook until the cereal is soft.

Vegetable stew with zucchini and eggplant for the winter

Vegetable stew can be turned into an original “winter” snack if desired. Ingredients: 2.2 kg each of eggplant and zucchini, a kilo of yellow and red bell peppers, carrots, tomatoes and onions, a glass of sugar, 110 ml of table vinegar, 55-60 g of table salt, half a liter of vegetable oil.

Eggplant cubes are soaked in cold water and then washed.
Zucchini without skin is cut in the same way.
The pepper is removed from the seeds, stalk and chopped into medium strips.
Carrots and onions are cut into cubes. Tomatoes – in small slices.
All prepared vegetables for vegetable stew with eggplants and zucchini are loaded into a pan, salted, sprinkled with sugar, and filled with oil. The ingredients are simmered for half an hour over low heat.
Next, vinegar is poured in. If the mass is too thick, then add half a liter of water. It remains to simmer the stew on the stove for 7-9 minutes.

Vegetable stew is stewed, depending on the vegetables included in the stew - from 40 minutes to 1 hour.

Summer vegetable stew

Products
Potatoes - 6 pieces
Zucchini - 2 medium
Eggplants - 2 medium
Multi-colored bell pepper - 3 pieces
Tomatoes - 1 large
Carrots - 1 large
Onions - 2 heads
Flour - tablespoon
Black pepper and salt - to taste
Parsley and dill - 20 grams
Vegetable oil - 3 tablespoons
Sugar - teaspoon

How to stew summer vegetable stew
1. Peel the eggplants and potatoes, cut into cubes.
2. Heat a frying pan, pour in vegetable oil.
3. Add potatoes and eggplants and fry for 10 minutes.
4. Heat a second frying pan, heat it, pour oil.
5. Peel the zucchini and cut into 1.5-centimeter cubes.
6. Place the zucchini in a frying pan, sprinkle with flour, fry for 5 minutes, stirring.
7. Peel the onion and cut into half rings, add to the zucchini.
8. Peel and cut the carrots into rings, add to the onions and zucchini, fry for 5 minutes.
9. Add eggplants and zucchini.
10. Wash, remove seeds and stems, and chop the bell pepper.
11. Scald the tomato, peel the skin, cut into cubes and add to the stew.
12. Add black pepper and salt, sugar.
13. Chop the greens.
14. Simmer the stew covered for 15 minutes, serve sprinkled with herbs.

Winter vegetable stew

Products
Potatoes - 5 pieces
White cabbage - 300 grams
Bell pepper - 1 large
Carrots - 2 pieces
Onions - 1 large onion
Tomato paste - 2 tablespoons
Garlic - 4 cloves
Vegetable oil - 4 tablespoons
Dried dill - 2 teaspoons
Water - half a glass
Salt and pepper - to taste

How to stew winter vegetable stew
1. Place the frying pan over medium heat.
2. While the pan is heating, peel the onion and chop finely.
3. Pour oil into a heated frying pan and add onions.
4. While the onions are frying, peel and chop the carrots and garlic; add to the onion.
5. Fry for 5 minutes, during this time peel and chop the potatoes; fry for 7 minutes, pour in half a glass of water and wait until it boils.
6. Add bell pepper, simmer for another 10 minutes under the lid.
7. Add tomato paste, dried dill, salt and pepper, mix well.
8. Simmer the stew for another 5-7 minutes until the vegetables are fully cooked.

Spring stew from frozen vegetables

Products
Frozen Brussels sprouts (preferably small) - 400 grams
Frozen pumpkin - 150 grams
Corn in a jar - 200 grams
Frozen peas - 200 grams
Bell pepper - 1 piece
Carrots - 1 large
Onions - 1 head
Vegetable oil - 50 milliliters
Dill and parsley - to taste

How to stew vegetable stew in spring
1. Thaw Brussels sprouts and cut each head in half. 2. Thaw the pumpkin. 3. Peel the carrots and cut into half rings. 4. Peel and chop the onion, remove seeds and stems from the bell pepper, and chop finely. 5. Place Brussels sprouts in a saucepan, add a small amount of water, add salt and cook for 7 minutes after boiling; then drain the water.
6. Heat a frying pan, pour oil, add onions, after 5 minutes of frying, carrots and corn juice, then at the same intervals - green peas, bell peppers, corn and Brussels sprouts.
7. Add salt and season the stew, simmer for 10-12 minutes until the Brussels sprouts are fully cooked.

Fkusnofacts

Vegetable stew and seasons
As a rule, a stew is made from seasonal vegetables. For example, in winter and spring - from potatoes, onions, carrots, cabbage, with the addition of tomato paste and a small amount of bell pepper for a summer flavor. In summer, you can add zucchini, eggplant, peppers, cauliflower, broccoli, Brussels sprouts, tomatoes to vegetable stew - all those vegetables that become more accessible for purchase with the onset of summer. In winter, you can add dried or frozen herbs to the stew; in summer, add fresh herbs directly to the plates of stew. In the fall, pumpkin, celery, bell pepper, and eggplant are added to the stew.

Sequence of adding vegetables to stew
1. First, the frying is prepared - onions and carrots.
2. After the onions and carrots become golden brown, add the potatoes.
3. After 5 minutes of stewing the potatoes, add cabbage (and white cabbage, broccoli, and cauliflower) and pumpkin. Both cabbage and squash may be young or very firm, so make sure they are half cooked before adding the next vegetables.
4. After 20 minutes of stewing the stew, add zucchini, eggplant, bell pepper, celery - they are least cooked.

Taste and nutritional value of vegetable stew
Vegetable stew can be stewed in meat broth, adding a little sour cream at the end of the stew. The addition of lemon juice at the beginning of stewing will add piquancy to the vegetable stew.
The addition of green peas, pickled carrots and/or canned corn will add additional piquancy to the taste of the stew. The addition of mushrooms will add satiety and completeness to the dish.

Vegetable stew for a child
To prepare a vegetable stew, a child needs to simmer the dish until all the vegetables are fully cooked; it is advisable not to add tomato paste due to the possible vinegar content in it. After stewing, depending on the child’s preferences, the stew can be chopped with a blender and slightly diluted with warm broth.

Vegetable stew for freezing
To freeze, use only those vegetables that are becoming difficult to find in the store. For example, there is no point in freezing onions and carrots, because... They are inexpensive in stores all year round. To freeze, peel the vegetables, chop them into cubes and place them in plastic bags. Then store in the freezer.