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

General rules

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

Mushroom stew

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

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

Turkish recipe

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

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

Vegetable stew with zucchini in the sleeve

This recipe will allow us to prepare a meat dish.

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

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

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

Georgian Adzhapsandali

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

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

Vegetable stew with eggplant and potatoes summer recipe

It’s not difficult to prepare a dish according to this recipe, but it turns out delicious. It can also be prepared in a slow cooker.

We need:

• 3 pcs sweet bell peppers, in different colors, for beauty
• 3 medium eggplants
• 3 medium sized tomatoes
• 2 onions
• 1 young zucchini (optional)
• 400 g new potatoes
• 3 cloves garlic
• salt, pepper to taste
• dill and parsley

Preparation:

1.Cut the eggplants into large cubes, add salt and leave for 30-40 minutes until the bitterness goes away.

Then, drain the liquid, rinse with running water and dry with a paper towel.

2. Peeled and cut into large cubes potatoes must be boiled in salted water until half cooked. Drain the water.

3 Fry the onion in half rings until transparent. Cut bell pepper into large pieces, fry with onion for 2-3 minutes.

4. After the pepper, add the eggplants, fry for 5 minutes, and then simmer under the lid for another 8-10 minutes.

5. Fry the zucchini, cut into half rings, in another frying pan for 5-6 minutes.

6. Remove the skin from the tomato by cutting a cross on top and pouring boiling water over it. Cut the peeled tomatoes into slices.

7. Add tomatoes to eggplants, and also add zucchini. Salt, pepper, mix everything.

8. Place potatoes on top of the tomato, squeeze out the garlic, check for salt, pepper, mix and simmer under the lid for another 5 minutes.

7. Sprinkle the finished stew with chopped dill and parsley.

Adjapsandal(s) - Caucasian vegetable stew with potatoes

This delicious dish is prepared in a deep frying pan or cast iron cauldron.

We need:

• 5 pieces eggplant
• 2-3 tomatoes
• 4-5 sweet bell peppers
• 600 g potatoes
• 3-4 onions
• 1 tbsp. tomato paste or 1 tbsp. grated tomatoes
• 4-5 cloves of garlic
• 1 large bunch of cilantro, if you don’t like it, you can replace it with parsley
• large bunch of basil
• 2 tsp Sahara
• hot pepper optional
• salt, pepper to taste
• vegetable oil

Preparation:

1.Cut all vegetables into large pieces. Crush the garlic.

Remove the skin from the tomato and cut into slices.

2. Sliced ​​eggplants, remove bitterness by sprinkling with salt. After 20 minutes, rinse with running water and dry.

3. Fry the potato pieces over high heat, in a large amount of oil, then remove with a slotted spoon so that there is no oil.

4. In the remaining oil, fry the blue ones (eggplants), after 5-7 minutes, add the onion, bring it to transparency. Afterwards, add sweet and hot peppers to them,

We also return the potatoes. Salt everything, pepper with ground black pepper,

add grated tomatoes or tomatoes, fresh tomato slices and sprinkle with sugar.

Fill 1/2 part. garlic and 1/2 chopped herbs. Stir lightly and simmer over high heat, covering with a lid. Simmer for 5 minutes.

5. Then add another 1/2 part of garlic and herbs, crush and continue to simmer in its own juice for another 5 minutes.

Then turn off the heat and let it sit under the lid for 30 minutes to 2 hours.

6. Serve hot with herbs.

Delicious sautéed eggplant with vegetables

This recipe makes an appetizing and tasty dish. Due to the fact that the vegetables are coarsely chopped, the sauté has a beautiful appearance and the vegetables do not become overcooked.

We need:

• 5-6 eggplants
• 3 tomatoes
• 2 bows
• 3 sweet peppers
• salt, pepper to taste
• 1 tsp Sahara
• 3-4 cloves of garlic
• piece of hot pepper
• parsley and dill

Preparation:

1. Cut the eggplants into half rings, 1 cm thick, add salt to remove bitterness, leave for 30-40 minutes, rinse with running water, and dry.

2. Onions, cut into half rings, are fried in a frying pan. Sweet pepper, cut into large pieces,

add to the pan with the onion and simmer for 5-7 minutes. Then sprinkle with sugar to enhance the taste, add chopped hot pepper and ground black pepper, mix.

3. Place the eggplants on the peppers and simmer, stirring frequently, until soft, about 25 minutes, and then add the squeezed garlic, salt and pepper.

and lay out the tomatoes, without juice, and simmer under the lid for 5 minutes.

After the time has passed, sprinkle with chopped herbs and simmer for another 2 minutes, covered. Turn off the stove and leave for another 10 minutes.

The saute can be rolled up for the winter, without using vinegar. It needs to be simmered for 40 minutes in a saucepan or deep pan with tomatoes. 5-8 minutes before readiness, add herbs and garlic, roll into sterilized jars.

Vegetable stew with cauliflower and zucchini

We need:

• 500 g cauliflower
• 500 g young zucchini
• 350 g sweet bell pepper
• 150 g onions
• 300 g tomato
• 150 g carrots
• salt, pepper to taste
• vegetable oil
• greens to taste

Preparation:

1. Separate cauliflower into inflorescences.

2. Peel the zucchini and tomatoes and chop them into small cubes.

3. Cut the bell pepper into strips.

4. Grate the carrots on a medium grater. Finely chop the greens.

5. First fry the onions and carrots, then add the rest of the vegetables, salt and pepper, mix and simmer for 10 minutes, in their own juice, under the lid. Then season with tomatoes, check for salt and continue to simmer until done.

6. Serve to the table, sprinkled with herbs.

Eggplant in sour cream - pseudo mushrooms

Very tasty, easy and simple to prepare. They can be eaten not only hot, but also cold.

We need:

• 4-5 eggplants
• 2 onions
• 3-4 cloves of garlic
• 5 tbsp. heaped sour cream
• vegetable oil
• parsley and dill

Preparation:

1.Cut the eggplants into quarters and fry in vegetable oil.

2. Cut the onion into small cubes and fry along with the eggplants for 7 minutes.

3. Add chopped garlic to the eggplants and simmer for another 3 minutes, then cover with a lid and simmer over medium heat, stirring, for another 20 minutes..

4. When the eggplants are ready, add sour cream, salt, pepper and mix well, simmer until the sour cream boils.

All preparation takes about 30 minutes.

Video recipe: Vegetable stew recipe

Cook with joy for your health! Bon appetit!

Vegetable stew is popular all over the world. It takes pride of place in every national cuisine. And no matter what it’s called (ratatouille in France or briam in Greece), the base is the same: chopped stewed vegetables.

The composition of the stew can be:

• vegetarian;
• with meat;
• with seafood;
• with beans;
• with mushrooms;
• with egg.

And according to the method of preparation, the dish is divided into:

• stewing;
• baking in the oven;
• cooking in a slow cooker.

To please your family and start preparing vegetable stew, you just need to decide on the choice of available products and the preferred cooking method.

Secrets of a delicious lunch

How to cook vegetable stew without it turning into porridge? What products to choose for cooking? And no matter what cooking recipe is chosen, there are a number of rules for an ideal result.

1. To make the dish look aesthetically pleasing, all ingredients must be cut into equal pieces. It is preferable that it be finely chopped, but you can vary the shape.
2. The perfect stew is each ingredient in its own saucepan. Because Since the products have different degrees of readiness, they should be stewed separately. But if the recipe involves quick cooking, then the vegetables are cooked together, but with a strict sequence of ingredients. Then the taste of each component will be felt.
3. When using eggplant in a recipe, it should be pre-treated to remove any bitterness. To do this, salt the vegetable cut into rings well and leave for 30 minutes. Afterwards, rinse it from salt and dry it. Then use according to the recipe.
4. To prepare a vegetable stew with maximum health benefits and a minimum of calories, the dish should be prepared without additional sauce. Although for some recipes the sauce contains all the flavor.
5. Improvisation is the key to success. The whole peculiarity is that you can experiment with vegetables by adding certain components, increasing the proportion of some products and reducing the content of others.

Vegetable stew recipes from around the world

Vegetable dishes are prepared in all parts of the world. Each nation brings its own individuality and originality to them. You can prepare a vegetable stew with eggplants and zucchini, potatoes and tomatoes, add meat or tofu to them. A variety of recipes will delight any gourmet, giving an ordinary dish a special taste.

Italian taste of summer

This light Italian dish will be a great appetizer on a summer day. Bright colors and unusual combinations of flavors will delight true connoisseurs of delicious food.

• Zucchini - 0.5 kg;
• Pumpkin - 0.5 kg;
• Cherry - 2 cups;
• Garlic - 2 cloves;
• Oregano, basil, parsley - 2 tbsp each. spoons;
• Salt, pepper - to taste.

To give the dish a special aroma and nutty taste, it is best to use squash pumpkin.

Cut zucchini and pumpkin into slices. Cut all cherry tomatoes in half. Pass medium-sized garlic through a press. Chop the leaves of oregano, basil and parsley so that you get 2 tbsp of each green. spoons.

Fry the zucchini and pumpkin in a hot frying pan in olive oil. Cook until the vegetables are soft, then add the tomatoes, garlic and herbs. Mix everything carefully and continue to simmer until the cherries become soft.

Season the prepared vegetables with pepper and salt to your taste. This stew can be served either hot or warm.

Hot passion in Mexican style

Vegetable stew with chicken is a hearty Mexican dish that satisfies well and can replace a full lunch. Beans, corn and chicken combine perfectly, giving a unique look to the dish with its variety of colors and variety of shapes.

• Chicken - 0.5 kg;
• Corn - 0.5 kg;
• Red beans - 0.4 kg;
• Tomatoes - 3 pcs;
• Sweet pepper - 3 pcs;
• Onion - 2 pcs;
• Cinnamon and dried spices (garlic, paprika, ground tomato) - ½ teaspoon each;
• Chili - ⅓ teaspoon;
• Salt - to taste.

It's best to prepare all the ingredients in advance. Chop the onion into half rings and cut the carrots into cubes. Remove the membranes with seeds from the peppers, cut them lengthwise into 4 parts and cut into strips. Also divide large tomatoes into 4 parts and cut into half rings.

If using canned beans and corn, drain the water. It is preferable to choose fillet from chicken meat. Cut the chicken into medium-sized pieces of any shape.

The vegetables are placed in a frying pan in a certain sequence. First, fry the onion over medium heat until half cooked. Add carrots to it. After a couple of minutes, add pepper. Then add tomatoes. Add corn and beans last. Only after this, salt, pepper and season everything with spices.

Mix everything and add pieces of meat. The chicken should be stewed in vegetable sauce. In 10 minutes the stew will be ready.

Adzhapsandali - a view from the heights of the Georgian mountains

The traditional Georgian dish easily fits into technical kitchen innovations. Vegetable stew in a slow cooker is as tasty as a Georgian grandmother’s.

• Bell pepper - 2 pcs;
• Green beans - 400 g;
• Tomatoes - 3 pcs;
• Eggplant - 2 pcs;
• Onions - 2 pcs;
• Garlic - 3 cloves;
• Cilantro - a large bunch;
• Basil - 2 sprigs;
• Peppercorns - 10 pcs;
• Salt - to taste.

Properly prepared eggplants (without bitterness) are cut into a semicircle.

Chop the onion into small cubes. Cut tomatoes and peppers into medium-sized cubes.

Pour a little vegetable oil into the bowl and set the multicooker to “Baking”. Fry the onion in hot oil for 15 minutes.

Add tomatoes and peppers. Stir and fry for another 10 minutes.

Add eggplant and green beans. Pour in water until it covers the entire contents of the bowl.

Cook for an hour in the “Stew” mode.

Finely chop the cilantro and basil. Pass the garlic cloves through a press. And 15 minutes before the end of cooking, add all this to the vegetables. Add peppercorns and salt to taste to the stew.

French charm in ratatouille

This delicious French dish is very easy to prepare. All components are cut into slices and baked in the oven. Traditional ratatouille is a vegetable stew with zucchini and tomatoes. Whether you add sauce to them or not, make a classic ratatouille or vegetable stew with eggplant - there are enough options for every day.

For a simple ratatouille with herbs you will need:

• Eggplants - 2 pcs;
• Zucchini (green) - 2 pcs;
• Zucchini (yellow) - 2 pcs;
• Tomatoes - 5 pcs;
• Spicy herbs, salt - to taste.

Prepare the eggplants, remove the bitterness from them.

Cut all other products - zucchini, zucchini and tomatoes - into slices of the same thickness as the eggplant.

Place all the vegetables one by one in a baking dish: eggplant, zucchini, tomato, zucchini. Fill out the entire form with them. Sprinkle with salt and herbs on top, lightly sprinkle with olive oil.

Cover the pan with paper and bake everything in the oven at 200 C for about an hour. Before serving, ratatouille should sit for about 10 minutes.

Classic Hungarian cuisine

Vitamins in winter, yummy food from a jar - it’s all about lecho. The dish from Hungary gained popularity and spread throughout Europe. Everyone knows the recipe for vegetable stew for the winter - it's peppers stewed in tomatoes with lots of carrots and onions. But traditional Hungarian lecso is different. And who said that vegetable stew cannot consist only of peppers and tomatoes?

• Sweet pepper - 2.5 kg;
• Tomato - 3 kg;
• Sugar - 100 gr;
• Salt - 2 teaspoons;
• Ground pepper - to taste.

Scald the tomatoes with boiling water and remove the skin. Grind the pulp in a meat grinder or blend with a blender. Put on fire to boil. This will be the pepper dressing. If there are no tomatoes, they can be replaced with 1 kg of tomato paste.

For beauty and a richer taste, you need to use different varieties of pepper. Cut the pepper into 2 halves, remove seeds and membranes. Cut it into pieces 1-2 cm wide.

Place the peppers in boiling tomato sauce and simmer over low heat for 15-20 minutes. During cooking, add sugar, ground pepper and salt to taste.

Place the finished hot lecho into clean pasteurized jars, roll up the lid tightly - and the vegetable stew is ready for the winter!

Drunk stew from Ireland

A simple, but tasty and satisfying vegetable stew with meat and a slightly beer flavor will turn everyone a little bit Irish. A multicooker will significantly help reduce time in the kitchen.

• Meat - 0.6 kg;
• Potatoes - 6 pcs;
• Carrots - 1 piece;
• Celery - 3 stalks;
• Leek - 1 piece;
• Beer - 0.5 l;
• Peppercorns - 5 pcs;
• Salt - to taste.

Ideally, for a vegetable stew with meat in an Irish slow cooker to be close to the original, you should take lamb, but you can safely replace it with beef. And for simmering the dish, dark beer is best suited.

Cut the meat into large pieces. Fry it in a hot frying pan to form a small crust, then transfer it to the multicooker bowl.

Cut the carrots, leeks and celery into slices, but not very thin. Add vegetables to meat. Salt and pepper everything. Pour in beer and cook for 40 minutes on the “stew” mode.

Potatoes are cut into large pieces and added to the slow cooker. Simmer the stew until the potatoes are completely cooked.

Spanish flamenco with pisto

Pisto is a traditional vegetarian dish in Spain. The recipe for vegetable stew with zucchini is completely simple. And the advantage of this dish is that it is wonderful in all its manifestations: it is served as an independent dish and as a side dish, consumed hot and cold. You can also cook this vegetable stew in a slow cooker or the traditional way.

• Zucchini - 2 pcs;
• Pepper - 2 pcs;
• Tomato - 1 kg;
• Onion - 1 piece;
• Sugar - ½ teaspoon;
• Salt, pepper - to taste.

It is best to take peppers in different colors. Peel the peppers from seeds and cut into half rings. Also chop the onion. Fry vegetables in olive oil in a hot frying pan. When the peppers become soft, add sugar.

Cut the zucchini into slices. Peel the tomatoes and finely chop. Fry the zucchini and tomatoes in a separate frying pan until cooked.

Mix all the vegetables in one pan, add salt and spices to taste. Simmer over low heat for 2-3 minutes. If there is excess liquid, do not cover with a lid.

Bell pepper - the highlight of the program

Bulgarian housewives cook hearty and uncomplicated dishes. This vegetable stew recipe contains a minimum of ingredients: minced meat and potatoes. Of course, bright bell pepper adds piquancy and beauty to the dish.

• Potatoes - 5 pcs;
• Bell pepper - 1 piece;
• Minced meat - 300 gr;
• Greens, salt, pepper - to taste.

If you want to get an unusual dish, then 1 large red bell pepper can be replaced with 2 pieces. medium size, different colors. It is best to use mixed minced meat: pork and beef.

Remove seeds and membranes from peppers. Cut it into large cubes. Chop medium-sized potatoes in the same way as peppers.

Fry the minced meat in a deep frying pan for about 8 minutes. Then add prepared vegetables to it. Stir and continue to fry everything for another 5-7 minutes.

Finely chop a bunch of greens and add to the dish. Season with pepper and salt to taste. Pour 300-400 ml of water into the stew and simmer everything for about half an hour over low heat. To prevent the vegetable stew with minced meat from burning, it must be stirred periodically.

Traditions of Ukrainian Cossacks

For strength, agility and endurance, the Zaporozhye Cossacks have long used healthy and satisfying dishes in their diet, in particular, vegetable stews. The main ingredient in it after potatoes is a large amount of meat products. How to cook such a vegetable stew with meat to please the man you love? Simply and easily!

• Potatoes - 10 pcs;
• Carrots - 2 pcs;
• Garlic - 2 cloves;
• Pork brisket - 300 g;
• Beef - 300 gr;
• Smoked undercut – 300 g;
• Smoked pork ribs - 200 g;
• Salt, pepper, bay leaf - to taste.

Chop the carrots into medium-thick strips. Cut the potatoes into large pieces.

Cut the brisket, beef and pork chops into cubes. Trim the meat from the pork ribs.

In a hot frying pan, fry raw meat in vegetable oil. Season well with salt and pepper. After 3-5 minutes, add the undercuts and carrots to it. After another 2 minutes, add the ribs. Fry everything constantly stirring.

Place everything in a baking dish in layers: meat, potatoes, meat, potatoes. Salt each layer of potatoes and cover with a bay leaf.

Add a little broth or water to the bowl. Add a few peppercorns.

Cook the vegetable stew in the oven for at least 40 minutes at 200 C. Check the readiness by checking the potatoes.

Pass the garlic through a press. Add it 10 minutes before the end of cooking and mix gently. Vegetable stew with Cossack potatoes should sit for a while under the lid before serving.

Delicious homemade stew

Perhaps the most common, familiar and native dish for the Slavs will be vegetable stew with cabbage and potatoes. Such an ordinary, but healthy and tasty dish should definitely be present at the family table. And what’s remarkable: different cuts of food do not affect the taste of the dish in any way.

• Potatoes - 4 pcs;
• Cabbage - 300 gr;
• Tomatoes - 7 pcs;
• Carrots - 1 piece;
• Zucchini - 250 gr;
• Onion - 1 piece;
• Salt, pepper - to taste.

Chop white cabbage into strips. Cut potatoes and zucchini into medium cubes.

Chop the onion into half rings and grate the carrots on a coarse grater. Chop the tomatoes into large pieces.

Place in a saucepan in layers: potatoes, and carrots and cabbage on top. Pour a little water over the vegetables so that it just covers the bottom layer - the potatoes. Simmer covered for 5-6 minutes.

Add tomatoes and zucchini. If necessary, add water. Add salt to taste and continue simmering for another 3-4 minutes.

Fry the onion until golden brown. Sprinkle it over the vegetables. Continue simmering until the dish is completely cooked.

Vegetable stew is a dish with a secret. It can be very simple, or it can even be served at the holiday table. The main thing is to know which vegetables combine most harmoniously and what can be added to them to make the taste of the dish “play” in a new way. We will show how different and tasty a seemingly ordinary peasant vegetable stew can be.

Vegetable stew with zucchini, potatoes and peppers

This easy and very tasty stew can be prepared all year round, but during the season, using fresh non-imported vegetables, this recipe turns out to be especially successful.

Ingredients:

• Potatoes – 4-5 pcs.
• Zucchini – 1-2 pcs.
• Tomatoes – 3-4 pcs.
• Onions – 1-2 pcs.
• Carrots – 1-2 pcs.
• Bell pepper – 1 pc.
• Garlic – 2 cloves
• Salt - to taste
• Vegetable oil - for frying

Cooking method:

Peel the onion and chop finely.

Peel the carrots and grate on a coarse grater. Place the onions and carrots in a preheated deep frying pan with a small amount of vegetable oil. Fry over low heat, stirring and not allowing the onion to burn.

Meanwhile, quickly peel the potatoes. Wash it and cut into medium pieces. Add potato pieces to the onions and carrots and continue frying.

Then peel the zucchini and cut the pulp without seeds into medium cubes. Add them to the pan with the rest of the vegetables and continue cooking, increasing the heat to medium.

After 10-15 minutes, place the washed and chopped tomatoes into any pieces into the frying pan. If you don’t like the skin to come across in the dish, you need to remove it by scalding the tomatoes with boiling water.

At the same stage, add salt, ground black pepper and chopped garlic to the dish. Mix all ingredients, cover the pan with a lid and simmer over low heat for about 20 minutes. Stir the vegetables occasionally to ensure they cook evenly. Once the time has passed, remove the stew from the heat and let it simmer, covered, for about 15 more minutes.

Vegetable stew with mushrooms

Vegetable stew with mushrooms and cheese turns out very tasty. This dish is prepared quite simply and quickly, so even the most inexperienced housewife can surprise her family with an original dinner.

Ingredients:

• Champignons – 100 g.
• Tomatoes – 4 pcs.
• Onions – 2 pcs.
• Gouda cheese – 70-100 g.
• Garlic - 1 clove
• Dill and parsley - to taste
• Olive oil – for stewing
• Salt - to taste

Cooking method:

Rinse the champignons, peel if necessary, and then cut into medium pieces.

Wash the tomatoes, remove the skin if desired. Cut them into roughly the same pieces as mushrooms.

Peel the onion and cut into thin half rings. Place everything together in a heated frying pan with olive oil. Simmer, covering the pan with a lid, over low heat for about 20 minutes.

Finely chop the greens. After time has passed, remove the lid and stir the ingredients. Add salt, sprinkle everything with herbs, squeeze out the garlic and sprinkle grated cheese on top.

Close the pan with a lid again and leave the dish to simmer over low heat for another 5 minutes. During this time, the cheese will melt and cover the vegetables and mushrooms with a delicious crust.

Serve the stew without stirring.

Vegetable stew with chicken

If you find an exclusively vegetable dish too light and filling, you can add meat to it. We use chicken in this vegetable stew recipe, but it will be equally delicious with pork or even beef.

Ingredients:

• Chicken fillet – 300 g.
• Potatoes – 400 g.
• White cabbage – 500 g.
• Zucchini – 500 g.
• Sweet pepper – 300 g.
• Carrots – 300 g.
• Onions – 150 g.
• Tomato paste – 150 g.
• Greens (dill, parsley, cilantro, basil) - to taste
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste

Cooking method:

Wash the chicken fillet, cut into small cubes, place in a saucepan or deep frying pan with heated vegetable oil. Fry over medium heat until a crust appears, while doing this, remember to stir the meat.

Peel the potatoes, wash them, cut them into cubes or large strips, and add them to the meat. Pour 2 cups of warm water on top, add salt and pepper (you can also add crushed fennel seeds if desired). Cover the pan with a lid, reduce heat to low and simmer.

Finely chop the cabbage and place in a saucepan.

Peel the carrots, cut into strips and also place in the pan.

Wash the sweet pepper, remove the seeds, cut into strips and place in preparation for the rest of the vegetables.

Send the peeled onions and cut into half rings there.

Simmer until the potatoes are soft, stirring the ingredients from time to time.

Then put the peeled and cut into small cubes zucchini and tomato paste diluted in half a glass of water into the pan. Sprinkle everything with chopped herbs on top.

With tomato paste, the dish should be cooked, covered, for about 7 minutes, after which it can be served.

Vegetable stew in a slow cooker

Vegetable stew prepared in a slow cooker will be more healthy, juicy and tasty. Depending on the type of multicooker, the stew is prepared either in the “Stewing” mode or in the “Baking” mode. We suggest you try the latter option. We are sure you will really like the dish!

Ingredients:

• Young potatoes – 4-5 pcs.
• Young carrots – 1-2 pcs.
• Sweet pepper – 1 pc.
• Zucchini – 1-2 pcs.
• Tomatoes – 2 pcs.
• Garlic – 3 cloves
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil – 3 tbsp.

Cooking method:

Pour vegetable oil into the multicooker bowl.

Peel the potatoes and cut into large pieces. Place the potatoes in the slow cooker.

Peel the carrots and cut into slices. Add to potatoes.

Wash the pepper, remove seeds and cut into medium pieces. Add to the multicooker bowl with the remaining vegetables.

Peel the zucchini (if it is young, just rinse it), cut into medium or large cubes. Also place in the bowl.

Wash the tomatoes thoroughly and cut them into any pieces into the multicooker bowl. Add chopped garlic there (you can also pass it through a press).

Season all ingredients with salt and pepper. Stir gently.

Close the multicooker lid and set the “Baking” mode for 30-40 minutes. Do not mix the ingredients during cooking. Vegetable stew is ready!