The best vegetable stew. Vegetable stew. Vegetable stew in the oven - super recipe

Wash and dry the vegetables.

Cut the eggplants lengthwise into 2 halves, add salt and leave for 15 minutes. After 15 minutes, wash off the salt, cut the eggplant halves again lengthwise and roughly chop crosswise.
Cut the zucchini lengthwise into 2 halves, remove the seeds and cut into large cubes (from young zucchini no need to remove small seeds).
Wash the carrots, peel and cut into circles.
Cut off the top of the peppers and remove the middle. Cut the pepper into large pieces.
Wash the tomatoes, cut each tomato into a cross at the base and place in boiling water for 1-2 minutes, then remove the skin. Cut the tomatoes into slices or large cubes.
Cut the onion into half rings.
Chop the greens.

Heat in a frying pan vegetable oil and fry the vegetables separately over high heat for 2-3 minutes.
First, fry the eggplants, place them in a roasting pan or cauldron and add a little salt, pepper and herbs.
Then fry the carrot slices, place them on the eggplants, lightly salt and pepper.
Place fried carrots on top bell pepper, salt, pepper, sprinkle with herbs.

Place fried zucchini on top of the pepper, salt and pepper, sprinkle with herbs.
Place fried onions on the zucchini.
Place tomatoes on top of the onion.

Advice. Transfer the fried vegetables to the duck pot without the vegetable oil in which they were fried, otherwise the stew will turn out too greasy. You can put a couple of cloves in the stew and add a little cinnamon.

Cover the duckling with a lid and simmer over low heat for about 40-50 minutes, without stirring the vegetables. There is no need to add water - the vegetables will give enough juice.

When the season of young vegetables has arrived, it’s worth pleasing yourself and your loved ones delicious stew from vegetables. 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 stew is prepared from highly ground products, such as stew sauce or other tasty meat sauce, which is also made from minced meat, comes from 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 fresh 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

1. If desired, you can add other vegetables to the recipe - garlic, roots, petiole 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

2. 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 - remove 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.
3. Peel the onions and carrots and chop coarsely. Pod hot pepper remove seeds and white inner membranes and chop in small pieces, or better yet, in straws. Heat in a saucepan or deep frying pan olive oil. Fry onions, carrots and peppers in oil for 4-5 minutes.

   Fry onions, carrots and hot peppers

4. 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

5. 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. Stew vegetables in own juice 5-10 min.

   Add baked and chopped eggplant and peppers

6. While the vegetables are stewing, you need to cook 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

7. 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.
8. Simmer the dish until full readiness. 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

9. 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.

Vegetable stew– the most popular dish from stewed vegetables. You can prepare it from any ingredients, but follow the rule - first place hard vegetables in the pan, then soft ones. Then the food turns out with appetizing pieces, and not a vegetable mess.

How to cook vegetable stew - the main method

IN classic recipe different vegetables are taken, fried separately, placed in layers in a pan, where they are cooked over low heat. To prepare the stew, take 1 kg of potatoes, three small zucchini, two carrots, half a medium head of cabbage, an onion, four tomatoes, greens. Salt, spices - to taste.

• Wash, peel and chop the ingredients.

Tip: cut the vegetables into equal cubes, then everything will be stewed evenly and will not get scattered.

• Place the potatoes in a saucepan and add enough water to cover the tubers. After boiling, put the cabbage in there and leave to simmer on the stove for about fifteen minutes. Add half a glass of water.
• Pour the zucchini into a hot saucepan with vegetable oil. Fry until soft.
• Sauté the onion until translucent, the carrots until half cooked.
• After 20 minutes, start assembling the stew. Add onions, zucchini, and carrots to the potatoes. Simmer for 15 minutes.
• Peel the tomatoes and cut them. Place in a saucepan, stir, simmer for 5 minutes.

Transfer the finished stew to serving plates on lettuce leaves and garnish with mint.

How to cook lean vegetable stew

Stew can be prepared easier, faster and without any oil. Vegetables - two turnips, three potatoes, 1 carrot, onion, 300 g each. green beans and pumpkin. Required: basil leaf, half a bunch of dill and cilantro.

Boil chopped turnips and potatoes in a small amount of water for a quarter of an hour. Add beans, pumpkin, onions, carrots. Simmer for 10 minutes until the liquid thickens, add salt. Turn off the stove, let the brew brew for about five minutes, then place it on plates, sprinkled with herbs. Mayonnaise - optional.

How to cook vegetable stew with meat

This dish works well baked in a pot in the oven. For a family of three, take: half a kilo of pork, 400 gr. potatoes. Carrots, onions, bell peppers - 2 pieces each, a head of cauliflower. Spices – black ground pepper, Bay leaf, paprika.

• Brown the meat, cut into pieces, in a frying pan with vegetable oil, add broth and simmer for about 15 minutes. Place in pots.
• Fry the vegetables and - in pots. There are also 100 ml of water, spices, salt. Stir and place in an oven preheated to 180º. After half an hour the dish is ready.

Serve the stew hot with herbs, pickled garlic, and rye bread.

How to cook vegetable stew with seafood

Ingredients needed: two sweet peppers, three tomatoes, green pea and broccoli - 150 gr. Mussels or shrimp (boiled) – 200 gr. Spicy herbs - a sprig of thyme and oregano.

Chop the vegetables, place them in a container, and pour in a glass of water. Simmer for 15 minutes, add spices. Cook for another 10 minutes, add seafood and heat the food for about three minutes. Before serving, sprinkle the stew with lemon juice.

How to cook vegetable stew on a baking sheet

If you really want to pamper your loved ones with vegetable delicacies, but don’t have enough time, prepare a stew on a baking sheet.

• Line a baking sheet parchment paper, grease well with vegetable oil. Heat in the oven – 180º.
• In a deep bowl, mix the chopped vegetables: 2 zucchini, 4 potatoes, two onions, carrots, Bell pepper and half a bitter. Pepper, salt, pour wine vinegar.
• Place on a baking sheet and cook in the oven for 45 minutes. Then place the poached tomatoes on top.

After 15 minutes, season the dish with chopped garlic and call everyone to the table.

All the recipes presented are a small part of the ways to prepare vegetable stew, so don’t be afraid to get creative and change vegetables, spices, dressings and cooking methods at your discretion.

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

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

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

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

Features of preparing stew from fresh vegetables

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

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

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

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

List of ingredients for preparing vegetable stew

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

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

How to cook a delicious stew with vegetables?

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

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

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

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

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

On a note! When manipulating with hot pepper use rubber gloves. Do not rub your eyes or touch your face with your hands. If you happen to get pepper juice in your eyes or on your skin, rinse immediately under cool running water.

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

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

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

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

Enjoy your meal!

Great( 5 ) Badly( 0 )

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

1. 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

2. 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 - remove 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.
3. 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

4. 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

5. 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

6. 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

7. 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.
8. 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

9. 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.