Properly cooked vegetable stew is a versatile treat. It can be eaten both as a main dish and as a side dish. The main thing is not to spare spices and use more delicious ripe vegetables.

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

1. Eggplant without skin is cut first. They are soaked for 20-25 minutes in salty cold water, after which they are dried with a paper towel.
2. Peeled tomatoes are cut into small pieces. So that their skin can be easily removed, it is enough to immerse the fruits in boiling water and peel.
3. Carrots are cut into slices, and onions are cut into cubes.
4. Zucchini without seeds and peel - the same slices as eggplant.
5. Vegetables are laid out in a cauldron in the following order: eggplants - carrots - zucchini - onions - tomatoes. The ingredients are sprinkled with salt and spices.

Stewed vegetable stew with zucchini under the lid. It stirs periodically. Cook the dish until the food is soft.

With added potatoes

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

1. First, slices of onions and carrots are fried in an oiled cauldron until golden brown. Then bars of zucchini and potatoes are thrown into the container.
2. Sweet pepper, crushed in any way, is added last.
3. On low heat, the mass is stewed, covered with a lid, for 15-17 minutes. Next, slices of tomatoes, chopped garlic and spices are sent to it. The meal is cooked for another 10-12 minutes.

Before serving, the stew should be well infused.

With mushrooms

Mushrooms are taken both fresh and frozen. They need 300 grams. Remaining ingredients: 2 zucchini, carrot, onion, sweet bell pepper, 2-3 tomatoes, a pinch of Mediterranean herbs, salt, a pinch of sugar.

1. First, frying in a large amount of oil is prepared from onions and carrots. Then mushroom slices and pepper cubes are sent to these components.
2. When the vegetables soften, you can pour slices of zucchini and tomatoes to them.
3. The mass is salted, sprinkled with spices and sugar.

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

Vegetable stew with pork

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

1. All components for the stew are always fried in vegetable oil - you can take olive, and sunflower, and any other. First, medium-sized pieces of pork are cooked in a hot liquid to a crust.
2. Next, the meat is poured with water with salt, spices and stewed for about an hour.
3. It remains to add all the coarsely chopped vegetables to the pork. Together, the components are stewed until soft.

Served with spicy ketchup.

How to cook with beef?

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

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

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

With minced meat

Minced meat is suitable from any meat. It is better to take a composite (300 g). The remaining ingredients: 3-4 potatoes, zucchini, carrots, ¼ head of white cabbage, 2-3 tomatoes, onion, bell pepper, a glass of boiled water, salt.

1. Together with minced meat, onion half rings and carrot circles are fried for 6-7 minutes. With a spatula, you need to break all the lumps in the mass.
2. After adding thinly shredded cabbage and pepper sticks to a cauldron or deep frying pan, the mass is cooked for another 5-6 minutes.
3. At the end, pieces of tomatoes, zucchini and potatoes are added to the mixture.
4. When the potatoes soften a little, the ingredients of the dish are poured with salt water.
5. After mixing, they will be stewed 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, carrot, ¼ head of cabbage, onion, zucchini, 4 tomatoes, 2 celery stalks, 1 cup boiled water, salt, Italian herbs, 40 g butter.

1. First, onion, diced, is fried in butter until soft.
2. All the remaining chopped vegetables are sent to the container in turn. Carrots are cut into slices, cabbage - into large pieces. The rest of the components are optional.
3. The products are put into a mold together with oil, sprinkled with herbs, salt, and filled with water.

The dish will languish in a preheated oven for about half an hour. It is necessary to set the temperature to 200-220 degrees.

Vegetable stew with meat and cabbage

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

1. The meat is cut into medium pieces.
2. Cabbage is finely chopped, garlic is finely chopped, carrots and celery are cut into strips.
3. First, in a well-heated and oiled pan, the meat is fried until golden.
4. Then gradually different types of vegetables are added to the container. Pre-roasting will allow them to keep their shape and will not turn into mush during further processing.
5. When all the ingredients are slightly softened, they are salted, sprinkled with spices and gently kneaded.
6. Next, the products are poured with a small amount of water and closed with a lid.

Vegetable stew with meat will languish on fire for about 40-45 minutes.

With Chiken

With chicken, a lighter version is obtained. In addition to a pound of meat, will be used following products: carrot, small zucchini, onion, garlic to taste, bell pepper, a handful of cherry tomatoes, half a chili pepper, bouillon cube, chicken seasoning, salt.

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

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

pot recipe

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

1. All vegetables are cut into medium pieces. Carrots, if desired, can be simply grated on coarse grater. Tomatoes are first peeled before slicing.
2. First, pieces of onion, eggplant and zucchini are fried over high heat. These vegetables are sent to serving pots.
3. Peppers, tomatoes and potatoes are fried in the remaining oil.
4. The remaining components are also transferred to pots. From above they are poured with broth, to which sugar, salt and seasonings are added.
5. Lemon juice is added last.

1. The meat is cut into pieces and boiled in salt water. The broth is left.
2. All vegetables are cut into large chunks.
3. Meat is laid out in the cauldron as the first layer. Next: onions - tomatoes - peppers - potatoes. Each of them is sprinkled with fresh chopped herbs.
4. All products are poured with the remaining broth and sprinkled with spices. Add salt if necessary.
5. The mass is stewed over low heat for 40-45 minutes.

broth ready meal merges, served separately from meat and vegetables - in bowls.

With added rice

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

1. Zucchini get rid of the skin and seeds, cut into cubes.
2. Onions and carrots are chopped randomly.
3. Tomatoes get rid of the skin and coarsely cut.
4. In turn, all prepared vegetables are fried in hot oil.
5. First - carrots with onions. Then the remaining vegetables are sent to the pan.
6. Zucchini will give a lot of liquid, so you need to cook the components before evaporating it.
7. Then dry rice is poured over the vegetables and water is poured in which salt and spices are mixed.

Cook until the cereal is soft.

Vegetable stew with zucchini and eggplant for the winter

Vegetable stew, if desired, can be turned into an original "winter" snack. 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 table salt, half a liter of vegetable oil.

1. Eggplant cubes are soaked in cold water and then washed.
2. Zucchini without skins are cut in the same way.
3. Pepper gets rid of seeds, stalk and chopped into medium straws.
4. Carrots and onions are cut into cubes. Tomatoes - medium-sized slices.
5. All prepared vegetables for vegetable stew with eggplant and zucchini are loaded into a saucepan, salted, sprinkled with sugar, poured with oil. The components are stewed for half an hour on a minimum fire.
6. Next is the vinegar. If the mass turned out to be too thick, then also half a liter of water. It remains to simmer the stew on the stove for 7-9 minutes.

The vegetable stew recipe is present in cookbooks almost all peoples of the world. It's just called differently. In Moldova it is gouvech, and in France it is ratatouille. The Italian chanfotta, the Indian sabji, the Armenian Ailazan and the Macedonian zarzavat are also very close relatives. Ragout is also a very budget dish. All the vegetables that are 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 harmonize well with each other. If the stew is cold, you can put it on toasted toast - and it will come out delicious sandwich. And just on a plate as an appetizer, it will look great. Top hot stew with sour cream for a great vegetarian main course. And as a side dish, it goes well with meat or fish. Below you will find some tips on how to cook vegetable stew.

General rules

First, something about the dish itself. The idea that a stew is a mixture between thin 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. Given that vegetables require different times for cooking, you should first put solid ingredients (carrots, potatoes) in the pan, and only then more tender ones (tomatoes, cabbage). It is better to cook stew in a thick-walled pan. Sometimes there are recipes designed for a frying pan or oven. This dish comes out very tasty in a slow cooker. Otherwise, the recipe for vegetable stew is extremely simple and provides an opportunity for culinary inspiration to manifest. The main thing is to choose ingredients that accompany each other. Cut them into medium-sized cubes and stew.

Ragout with mushrooms

The best utensils for this dish would be an Asian wok pan, but a regular one will work too.

• Warm it up with a little vegetable oil. Fry finely chopped onion.
• We clean four hundred grams of mushrooms (any edible), boil 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.
• When the onion turns reddish-yellow, add hard vegetables: two carrots cut into thin strips and a quarter of a 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 into strips three peeled bell peppers (preferably red). We shred half a head of white cabbage, add a little salt to it, wrinkle it with our hands.
• We throw it into the pan, mix, continue to simmer under the lid.
• Already at the very end, salt the dish, add spices, a strained jar of white canned beans and squeeze two cloves of garlic.

Turkish recipe

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

• We clean zucchini, eggplant, potatoes, peppers. Cut into thin circles, and pepper - into strips.
• We spread the vegetables in a form covered with baking paper, pour vegetable oil (five tablespoons). Cook on 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 cook a meat dish.

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

This is a very tasty and satisfying dish. Potato is the main ingredient here. It will need a kilogram.

• Peel the tubers, cut into cubes and fry in vegetable oil until golden brown.
• We shift the potatoes to the ducklings (or cauldrons). And we send three zucchini cut with washers to the pan. Fry them on both sides. Spread over potatoes.
• Fry 300 grams of chopped white cabbage. We put it on the zucchini. Salt each layer of vegetables.
• We make sauce. For him, first fry one chopped onion. Dilute a tablespoon of tomato paste in a glass of boiling water. Pour in the browned onion. Salt, pepper, sweeten with sugar.
• Pour this sauce over the vegetables. Simmer under a lid over low heat for about twenty minutes.

Georgian Ajapsandali

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

• Dice two eggplants, sprinkle with salt and leave to emit bitterness.
• We cut two onions finely, but we cut two tomatoes and two bell peppers coarsely so that they do not turn into porridge during the cooking process.
• Pour into the multicooker bowl vegetable oil and lay out the onion. We put the unit on the "Frying" mode, do not lower the lid.
• After a quarter of an hour, add pepper and tomatoes and leave to cook for another fifteen minutes.
• We strain the eggplants, wash them from excess salt and put them to the vegetables. We also add 400 grams of green beans there. Mix and add a little water. We cover the multicooker and set it to the "Extinguishing" mode.
• After forty minutes, we fall asleep finely chopped greens of cilantro and basil, squeeze out three cloves of garlic. Mix, salt and season with spices. We continue to simmer for another twenty minutes.

Vegetable stew with eggplant and potatoes summer recipe

This recipe is easy to prepare and the result is delicious. It can also be cooked in a slow cooker.

We need:

• 3 pcs sweet bell peppers, can be of different colors, for beauty
• 3 pcs medium eggplant
• 3 medium sized tomatoes
• 2 heads of onion
• 1 young zucchini (optional)
• 400 g new potatoes
• 3 cloves of garlic
• salt, pepper to taste
• dill and parsley

Cooking:

1. Cut the eggplant into large cubes, salt and leave to leave the bitterness for 30-40 minutes.

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

2. Potatoes, peeled and cut into large cubes, must be boiled in salted water until half cooked. We drain the water.

3 Fry the onion in half rings until it becomes transparent. Cut into large pieces, sweet pepper, fry with onions, 2-3 minutes.

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

5. Zucchini, cut into half rings, fry in another pan, 5-6 minutes.

6. Remove the skin from the tomato, for which we cut it with a cross on top and pour boiling water over it. Cut the peeled tomatoes into slices.

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

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

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

Ajapsandal(i) - Caucasian vegetable stew with potatoes

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

We need:

• 5 pcs eggplant
• 2-3 tomatoes
• 4-5 sweet bell peppers
• 600 g potatoes
• 3-4 onions
• 1 tbsp tomato paste or 1 tbsp. grated tomato
• 4-5 garlic cloves
• 1 large bunch of cilantro, who does not like it, can be replaced with parsley
• large bunch of basil
• 2 tsp Sahara
• hot peppers optional
• salt, pepper to taste
• vegetable oil

Cooking:

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

Remove the skin from the tomato and cut into slices.

2. Chopped eggplants, get rid of bitterness by sprinkling with salt. After 20 minutes, rinse with running water and pat dry.

3. Fry the potato pieces over high heat, in a large amount of oil, after which we take them out with a slotted spoon so that without oil.

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

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

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

We fill 1/2 part. garlic and 1/2 chopped herbs. Mix lightly and simmer over high heat, covered with a lid. Simmer for 5 minutes.

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

Then, turn off the heat and keep, under the lid, from 30 minutes to 2 hours.

6. Serve hot with herbs.

Delicious eggplant saute with vegetables

This recipe is delicious and tasty dish. Due to the fact that the vegetables are coarsely chopped, the sauté has a beautiful appearance, the vegetables do not boil soft.

We need:

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

Cooking:

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

2. Onion, cut into half rings, is fried in a pan. Sweet pepper, cut into large pieces,

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

3. Put the eggplant on the pepper and simmer with frequent stirring, until soft, about 25 minutes, and then add the squeezed garlic, salt, pepper

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

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

Sauté can be rolled up for the winter, without the use of vinegar. It must be stewed for 40 minutes in a saucepan or deep saucepan, with a tomato. 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 onion
• 300 g tomato
• 150 g carrots
• salt, pepper to taste
• vegetable oil
• greens to taste

Cooking:

1. Disassemble the cauliflower into inflorescences.

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

3. Bulgarian pepper cut into strips.

4. Rub 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. After we fill with tomatoes, check for salt and continue to simmer until tender.

6. Serve to the table, sprinkled with herbs.

Eggplants in sour cream - pseudomushrooms

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

We need:

• 4-5 eggplant
• 2 heads of onion
• 3-4 garlic cloves
• 5 tbsp sour cream with a slide
• vegetable oil
• parsley and dill

Cooking:

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

2. Onion is cut into small cubes and fried together with eggplant for 7 minutes.

3. Chopped garlic, add to the eggplant and simmer for another 3 minutes, then cover with a lid and simmer for another 20 minutes over medium heat, stirring occasionally.

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

The whole preparation takes about 30 minutes.

Video recipe: Vegetable stew recipe

Cook with joy for health! Bon appetit!

Ragout is one of the popular first courses.

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

For this recipe, you can choose any ingredients to taste. The dish will turn out hearty and very tasty.

Grocery list:

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

Cooking method:

1. Process potatoes in water and cut into cubes.
2. Wash and clean vegetables: carrots, zucchini and peppers. Cut everything into small squares.
3. Remove the upper green leaves from the cabbage, cut off the desired portion of the cabbage from the head and chop it.
4. Finely chop the washed garlic with herbs.
5. Cut the pork flesh into small chunks.
6. Take a frying pan and heat the oil. Onions and meat are subjected to heat treatment. Cook for 5 minutes, then transfer the contents of the pan to the pan.
7. In the remaining oil, fry the zucchini and potatoes a little, not forgetting to salt them before that.
8. The next to fry are carrots and bell peppers. Let's do the same operation. After 3 minutes, put cabbage on the vegetables and sweat it for 10 minutes with the addition of tomato and water.
9. Put all the ingredients in a saucepan, fill its contents with boiled water. It is necessary to make sure that the layer of water is 1 cm above the layer of vegetables and meat.
10. Pour seasonings, salt and cook for 15 minutes.
11. Then chop the greens, and simmer the dish for another 5-10 minutes. From time to time check how soft the vegetables and meat have become.
12. After cooking, leave the pan for 5 minutes, and then you can serve the main course to the table.

How to cook with beef?

Beef is not as fatty as pork, so if you are watching your weight, or just do not 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 bulb;
• soy sauce for marinade;
• honey - 9 g;
• vegetable oil;
• any salt and spices.

Step-by-step instruction:

1. Let's make the meat marinade first. To do this, we cut the washed meat into cubes, we also do the same with the onion, only we chop it more finely. Sprinkle these products with pepper, pour a small amount on top soy sauce and liquid honey.
2. We process vegetables, and you can not remove the skin from the eggplant. We cut them all into small pieces.
3. Brown the meat in the marinade in a frying pan for 3 minutes.
4. Pour eggplant and pepper to it. We extinguish all the contents under a closed lid.
5. After 5 minutes, chop the tomato with garlic, pour spices and salt.
6. Cooking for another 10 minutes. After that, 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 varieties meat in any proportion. In addition, there is no need to waste time removing bones from meat and cutting it. You can always buy ready minced meat.

You will need:

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

How to cook vegetable stew with meat and potatoes:

1. Leave the processed and diced eggplants in salt water for 20 minutes. Other vegetables: chop potatoes, carrots, peppers into squares, turn garlic and onions into gruel.
2. In a deep frying pan, process the onion with garlic with the addition of sunflower or olive oil.
3. After a couple of minutes, pour the minced meat into this mass and cook for another 5 minutes.
4. There we pour pieces of carrots and peppers.
5. After 3 minutes, add eggplant, potatoes, pour water, pour spices and salt, as well as tomato sauce. Stew everything for half an hour under the lid.
6. 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:

1. Pork ribs should first be washed, and then cut into pieces and put on the bottom of the pan.
2. Fry them together with vegetable oil for 15 minutes.
3. Add carrot cubes to the contents of the pan.
4. We also send zucchini squares there.
5. After 10 minutes, cut the tomatoes with onions and discard to the main ingredients.
6. Pour finely chopped garlic, spices and salt.
7. Simmer under a closed lid for 15 minutes. Check the readiness of the dish for taste.

With meat in a slow cooker

In a miracle saucepan, the first course is prepared quickly and easily. You just have to chop the vegetables and throw them into the slow cooker.

Recipe Ingredients:

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

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

1. Beef meat must be washed and the film and excess veins removed from it. Cut the meat into pieces.
2. We put them on the bottom of the multicooker bowl, pour oil, close the lid and turn on the “Frying” program for 30 minutes.
3. All vegetables must be processed, getting rid of the peel and cut into squares.
4. Carrots with onions should be in the form of half rings.
5. At the end of the multicooker, remove the foam from the walls of the thicket, and add carrots and onions to the meat. We turn on smart kitchen appliances in the same mode for another 10 minutes.
6. After that, lay the rest of the chopped vegetables, as well as finely chopped garlic, to the floor of the finished products.
7. We put salt, seasonings as desired, fill it with water and turn on the “Extinguishing” mode. Time - 1 hour.
8. After cooking, you can decorate the dish with lettuce, parsley or green onions.

Bake the dish in the oven

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

Ingredients:

• zucchini - 500 g;
• eggplant - 500 g;
• potatoes - 500 g;
• tomatoes - 500 g;
• two peppers;
• one bulb;
• greenery;
• olive oil - 70 ml.

Step-by-step instruction:

1. Remove all vegetables from the skin and cut into slices.
2. Sprinkle pieces of eggplant 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 heat treatment.
3. Put all the circles on a baking sheet, smeared with oil, sprinkle with salt and spices.
4. Pour a little water and oil on the vegetables, sprinkle with chopped herbs.
5. 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 get a delicate dietary dish.

You will need:

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

Cooking process:

1. We free the meat from the legs from the bones, pour pepper and salt into pieces.
2. Peeled onions should be in the form of half rings, and carrots should be grated.
3. Cut zucchini, tomatoes and potatoes into cubes.
4. We cut the cabbage into strips.
5. Lay the vegetables on the bottom of the cooking utensils. It can be a saucepan, a high frying pan or a cauldron.
6. Pour boiling water over the ingredients and simmer for 30 minutes.
7. Add sour cream and salt to the pot.
8. We turn down the power gas stove and cook until soft.

pot recipe

Food in pots always turns out to be more tender and rich in taste. However, such a recipe takes much more time, but you will not regret that you cooked the stew in a pot.

Grocery list:

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

How to cook:

1. Send small cubes of meat to cook in a pan with oil.
2. Onion rings will also go there.
3. Season the ingredients with salt and pepper.
4. Put the half-cooked pork on the bottom of the pot.
5. Place potato slices on top.
6. The next layer will be zucchini squares.
7. Next - finely chopped garlic, then half rings of tomatoes, mayonnaise on top. The final chord will be spices, salt and bay leaf in each pot.
8. Do not forget to pour water before sending them to 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 bulb;
• salt and pepper to taste.

Cooking method:

1. First, let's take a look at the eggplant. They must be cleaned, and the pieces should be dipped in salt, after half an hour, rinse with water.
2. We make rings from the bulb.
3. Tomatoes and potatoes are peeled and cut into circles.
4. Fry the pieces of beef in oil in a deep frying pan.
5. Then lay out in layers: potatoes, tomatoes, onion rings, eggplant. Between the layers should be salt and spices.
6. Dilute the tomato paste with water and pour into the stew.
7. We put everything on medium fire and simmer until the ingredients are 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 bulb;
• three tomatoes;
• four potatoes;
• half a fork of white cabbage.

Cooking method:

1. Put the meat pieces in a frying pan or in a saucepan with thick walls, pour oil into it and turn on the gas.
2. Process onions and carrots in the traditional way and add to the prepared meat.
3. Shred the cabbage, cut the potatoes into cubes. Put everything into the pan.
4. Pour some water into a bowl and start simmering.
5. 10 minutes before the end of readiness, you can add tomatoes, salt, pour pepper and other spices of your preference.

With meat, zucchini and eggplant

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

You will need:

• beef or pork - 1 kg;
• butter - a small piece;
• vegetable marrow;
• two eggplants;
• five tomatoes;
• Bulgarian sweet pepper;
• two carrots;
• one bulb;
• hot pepper;
• any spices to your taste and salt.

Cooking method:

1. Cut eggplant into large strips. If they have a taste of bitterness, you can get rid of it in the above way.
2. Pass the quarters of tomatoes through a coarse grater.
3. Simmer the pieces of meat in a frying pan under a layer of water until it all evaporates.
4. Then add oil and fry until golden brown.
5. Do not forget to put onion rings and spices to the meat.
6. Add carrot sticks and continue to fry the contents of the pan.
7. Put layers on top: zucchini, eggplant, peppers, tomatoes, garlic.
8. Add water if necessary, put butter above.
9. Bring the whole mass to a boil over medium heat. Then, at the smallest level of fire, cook for an hour and a half.

Vegetable stew is one of the most useful and easy-to-cook dishes. In summer it is prepared from seasonal vegetables, in winter - with cabbage, potatoes, frozen vegetable mixture. Vegetable stew is always present on the menu of vegetarians, many people make it in fasting. However, if desired, it can be made with meat, and then it will become more satisfying. So experienced housewives know well how to cook vegetable stew from different kind vegetables, and stock several recipes for this versatile dish. 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 cooking vegetable stew is quite simple: cut vegetables, put them in a saucepan and simmer. In fact, this process is more complicated and has several subtleties. If you do not know them, the finished dish will have an unsightly appearance, although it will remain tasty.

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

As already mentioned, there are a lot of vegetable stew recipes. You can make it not only in a saucepan, but also in the oven, 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 (you can use 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, black ground pepper - to taste.

Cooking method:

• Wash the cabbage, remove the top sluggish leaves. Chop.
• Peel the onion from the husk and cut into small pieces.
• Peel the carrots and cut into cubes no larger than 1 cm.
• Peel the turnip, cut it into the same pieces as the carrots.
• Peel the potatoes and also chop with a knife.
• Boil water in a small saucepan, throw beans and cabbage into it, cook them for 10 minutes. Remove the vegetables from the pot with a slotted spoon or drain them in a colander. Do not pour out the broth - if you do not have vegetable broth, then you can use it in the next steps 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 with a whisk so that there are no lumps.
• Add the tomato paste, stir and let the sauce simmer for about 5 minutes, stirring constantly. Turn off the heat, remove the pan from the stove and pour the sauce into a bowl or other clean container.
• Wash the pan, dry it, put butter on it. Put on fire and melt the butter. Add chopped onion and fry over medium heat until golden brown.
• Add the potatoes to the onion and fry for 2-3 minutes.
• Put turnips and onions in a saucepan, pour in a little sauce. Simmer 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 saucepan covered for 10 minutes. It is better if the pan is thick-bottomed. Even more suitable for cooking stew cauldron.

Arrange the finished stew on plates and serve as a main course or side dish. Ragout 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 above recipe.

Classic summer vegetable stew

• eggplant - 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 eggplant and cut into small cubes. Dip them for 20 minutes in cool salted water, then rinse in running water and pat dry with paper towels.
• Peel the zucchini, cut lengthwise, remove the seeds with a spoon. If you have young zucchini of small size, you just need to wash them and pat them dry with a kitchen towel.
• Cut the zucchini into cubes about the same size as the eggplant.
• Wash the bell pepper, cut the stalk, remove the seeds. Cut into small squares.
• Peel the potatoes and cut them into pieces of the same shape and size as the other vegetables.
• Free the onion from the husk and cut into small pieces.
• Peel and chop the carrots on a coarse grater.
• Finely chop the garlic with a knife.
• Cut the tomatoes into cubes. It would be even better if you pour boiling water over them beforehand and clean them, although this is not necessary.
• Finely chop the greens with a knife.
• In a thick-bottomed saucepan or in a cauldron, heat vegetable oil, put onions and carrots in it. Fry them until the onion turns golden.
• Add bell pepper, fry onions and carrots with it for 3-4 minutes.
• Add zucchini and eggplant. Fry them for 5 minutes.
• Add the potatoes to the vegetables and fry them with it 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. Water can be added only if the liquid released from the vegetables is not enough and they begin to burn.
• Pour greens into the stew, mix. Turn off the heat and let the stew steep for 10 minutes.

It is good to cook such a stew in the summer, when fresh zucchini, eggplant and tomatoes are very inexpensive or, even better, grow in the beds in your backyard.

French vegetable stew (ratatouille)

• zucchini - 0.4 kg;
• eggplant - 0.4 kg;
• tomatoes - 0.4 kg;
• olive oil - 20 ml;
• Provence herbs, salt, pepper - to taste.

Cooking method:

• Wash the vegetables and cut into slices no more than half a centimeter thick.
• Dip eggplant for 20 minutes in salted water, then rinse and dry.
• Lubricate olive oil heat resistant form. It will be better if you choose a round shape.
• Arrange the vegetables in a spiral shape. They need to be alternated in a strict order and laid out with an overlap so that they all fit.
• Drizzle vegetables with remaining oil, sprinkle with salt, pepper, dried or fresh herbs.
• Send the form to the oven and turn it on. Bake vegetables at 200 degrees for 45 minutes.

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

Bulgarian vegetable stew with minced meat

• 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 potatoes and cut into cubes.
• Wash the peppers, cut off the stems and remove the seeds. Cut the pulp into not too small cubes. The stew will look beautiful if you take one red pepper, one - 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 pepper and fry the minced meat with it for another 5 minutes.
• Enter potatoes and tomatoes. Salt and pepper to taste, cover with water.
• Simmer vegetables with minced meat over low heat for about 30 minutes.
• Pour 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.

Spanish vegetable stew

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

Cooking method:

• Pour boiling water over tomatoes, peel. 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, cut into slices.
• Wash the pepper. After removing the stem and seeds, cut each vegetable in half lengthwise. Cut into half rings.
• Onion, peeled from the husk, also cut into halves of the rings.
• In one pan, fry the onion and pepper in oil, in the other, fry the zucchini.
• Put the fried vegetables in one pan, pour tomato sauce and simmer for 30 minutes.

Sprinkle the stew with chopped herbs before serving. Try to get more sauce on everyone's plate - it is 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.