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Vegetable stew without potatoes. Vegetable stew with chicken. Vegetable stew with zucchini, tomatoes and carrots

Vegetable stew may seem too simple and even a rustic dish to some, but when you really want to cook the most delicious thing for the whole family, and you have a variety of vegetables at hand, you don’t have to make a difficult choice. You just need to mix everything together, add meat or poultry, season with aromatic herbs and spices, and there you have it - a vegetable stew with potatoes that will become a real feast for the belly.

There is a legend that the stew was first prepared during the Hundred Years' War. The hungry people of the besieged city lit a fire right in the square. Each resident brought whatever food he had left and threw it into the cauldron. Even after the liberation of the city, the main treat was a dish that turned out completely by accident - stew.

We will prepare vegetable stew with potatoes not by accident, but very specially. And we will choose products for it in accordance with our taste and what we have at home. After all, many of us plant vegetables in our gardens, make frozen preparations for the winter, and sometimes we simply don’t know how to use the lonely sweet pepper lying in the refrigerator.

In my opinion, vegetable stew is like Italian pizza, only made from vegetables. All the most delicious things that were found at home turn into another culinary masterpiece with improvisation.

So let's figure out what you can prepare it from and choose.

Vegetable stew with potatoes, eggplants and sweet peppers

Our first recipe is a classic vegetable stew with potatoes without using any meat. This can be prepared as a separate dish, for example, during Lent or to follow a diet. You can lose weight with this stew and enjoy delicious food. This stew can also be an excellent side dish for meat dishes. It seems to me that it will be especially delicious with.

You will need:

cabbage - 1/4 head;
tomato - 500 gr.;
eggplants - 500 gr;
potatoes - 500 gr.;
carrots - 250 gr.;
bell pepper - 500 gr.;
zucchini - 500 gr.;
onions - 250 gr.;
greens (a little dill and parsley);
salt and pepper to taste.

Preparation:

1. Wash and cut the eggplants into large cubes. There is no need to remove the peel; eggplants have long been sold as tasty and without bitterness; the skin will be thin and edible. On the contrary, unpeeled eggplant will add its own special color to the entire palette of the stew.

2. Cut out the core with seeds and stalk from a clean sweet pepper. Cut off the soft partitions. Cut the remaining red juicy part lengthwise into strips, and then into squares slightly smaller than the eggplant cubes you started with.

3. Cut the young zucchini lengthwise into slices and then into cubes. If the zucchini is very large and overgrown, then it is best to cut off the skin and remove the middle with large seeds. By the way, instead of classic zucchini, you can also use zucchini.

4. Carrots can be cut into small cubes or short strips. Since it is the hardest of all the vegetables we use in the stew, it should cook faster. The easiest way is to chop it smaller.

5. Cut the onions into cubes. But be guided by whether your household likes large pieces of onion in the finished stew.

6. Chop the quartered cabbage into large squares. If you cut it into thin strips, like for soup, then it will most likely get lost against the background of all the other vegetables, especially if it is young and boils too much during the cooking process. The stew is at its most beautiful when all the pieces are approximately equal.

7. Heat vegetable oil in a saucepan or deep frying pan. Place the onion there and lightly fry it until translucent. Then add the carrots and simmer a little over medium heat, so that they soften slightly, but neither the carrots nor the onions are overcooked. A few minutes after the carrots, add the sweet peppers.

8. Stir the vegetables, simmer for a couple of minutes and add the diced potatoes, cut into medium-sized cubes.

9. Simmer the vegetables for five minutes, then add the eggplants, zucchini and cabbage. These vegetables go last because they are the softest and cook the fastest. Make a puree from the tomatoes, peeling them first. Pour this puree over the vegetables and stir.

10. Add salt to taste, add aromatic spices. You can use dry herbs such as parsley, dill, or you can add paprika and coriander, which will make the stew more spicy. Mix everything carefully, then cover and simmer over medium heat until the vegetables are completely cooked.

11. Taste vegetables to see if they are done. At the very end, before serving, sprinkle the vegetable stew with potatoes with fresh herbs.

Bon appetit and a delicious healthy dinner for the whole family!

A simple recipe for vegetable stew with potatoes and meat in a frying pan

Cooking vegetable stew with meat is a fairly simple process. The only peculiarity of this recipe is that before cooking the vegetables, you need to cook the meat. Especially if it's beef. But if you use pork, it won't take much time. Pork is a more tender meat and I personally like it better in combination with vegetables. Essentially, the stew turns from a side dish into a full-fledged dish.

You will need:

pork (it’s better to take a shoulder blade) - 300 gr.;
potatoes - 3 pcs.;
bell pepper - 2 pcs.;
tomatoes - 4-5 pcs.;
young zucchini - 3-4 pcs.;
onions - 2-3 pcs.;
carrots - 1-2 pcs.;
greenery;
sunflower oil for frying;
salt and pepper to taste.

Preparation:

1. First of all, of course, you need to wash and peel the vegetables. Cut the skins off the potatoes and carrots. Peel the onion. There is no need to remove the skin of young zucchini if it is still thin. If the zucchini is large and overgrown, then it is better to cut it off. Tomatoes and sweet peppers do not need to be peeled.

2. Finely chop the onion for frying in a frying pan. You can simply boil the onion, but fried will give it a beautiful golden color and everyone’s favorite taste.

3. Washed and dried pieces of meat, cut into small cubes. This is necessary so that it cooks quickly and does not take much time. Place the pieces of meat in a heated frying pan with oil and fry over medium heat under the lid for 10 minutes. The meat should be slightly browned. Don't forget to stir it from time to time.

4. While the meat is cooking, cut the carrots into thin strips.

5. Cut the sweet pepper into cubes. Red, yellow and orange peppers work best for stews. Green is not as sweet and aromatic, although it can be used.

6. After 10 minutes, add chopped onions to the meat. Season well with salt and pepper. Fry over low heat for about 5 minutes. You need to bring the onion to transparency.

7. It's time to add the carrots. Stir and simmer the meat with onions and carrots for another 5 minutes under the lid. Do not let them overcook, as this may slightly spoil the taste of the finished stew.

8. Meanwhile, cut the potatoes into cubes. Chop the zucchini in the same way.

8. Now you need to add potatoes and zucchini. Simmer again for 5 minutes.

9. After this, add the diced tomato. Simmer for about 10 more minutes.

10. Check the stew for doneness and salt and pepper. If you like everything, remove from the heat, add the greens and let sit for a while until the greens soften.

The dish turns out incredibly tasty and healthy.

How to cook vegetable stew with mushrooms and potatoes

Vegetable stew with mushrooms is a low-calorie dish with a high content of vitamins. There are specific nuances in the preparation of this dish that should be taken into account in order to get an excellent result. The main highlight of the dish is the mushrooms. During the mushroom picking season, you can take wild mushrooms of your choice, and in the cold season, the most ordinary champignons are perfect. But only fresh, no canned food.

You will need:

potatoes – 1 kg;
mushrooms (preferably champignons) – 500 gr.;
onion – 1 pc.;
carrots – 2 pcs.;
sweet pepper – 2-3 pcs.;
tomato – 4 pcs.;
greenery;
salt and pepper.

Preparation:

1. Wash and peel the potatoes and cut them into cubes. Peel the mushrooms from the top film on the cap. If they are completely fresh and snow-white, then you can leave it. Cut the mushrooms into flat quarters.

2. Place the potatoes in a saucepan with a little water. The potatoes should not be boiled, but stewed. This way it will be less boiled and watery.

3. Finely chop the onion and fry in oil until transparent.

4. Add carrots, cut into strips, to the onion. Fry for 5 minutes.

5. After this, add the chopped pepper. Fry, stirring, for another 3-4 minutes.

6. Add tomatoes. It is better to cut them into cubes. Simmer them with the vegetables for a little while so that they release their juices and soften. Season the vegetable mixture with salt and pepper to your liking.

7. At the same time as frying the vegetables, fry the mushrooms in another frying pan until tender. About 10 minutes. Be sure to salt them during the process. Mushrooms take up a lot of salt and if you salt them later, when they are mixed with vegetables, the dish may turn out to be under-salted.

8. Mix prepared vegetables, mushrooms and stewed potatoes together. Taste for saltiness. You can add a suitable mixture of herbs for vegetable dishes, but the taste and aroma will still be quite bright.

This dish can be served immediately. No need to wait for it to brew. It tastes best hot. Bon appetit!

Pumpkin and potato stew, aromatic and spicy

And here is a vegetable stew with potatoes for pumpkin lovers. This delicious sweet beauty ripens only in the fall, but if you have frozen preparations left for the winter, then you can prepare such a stew at any time of the year. I usually always freeze my summer pumpkin harvest. Well, I don’t have time to eat several medium pumpkins. Frozen pumpkin is no less wonderful and retains most of its beneficial properties and, of course, taste. For those who will be preparing such a dish for the first time, I want to say one nuance: this stew turns out sweetish thanks to the pumpkin. And this is not to everyone's taste.

To prepare you will need:

potatoes - 1 kg. ;
pumpkin - 0.5 kg. ;
peas - 200 gr. ;
sunflower oil;
coriander - 1/2 tsp. ;
turmeric - 1/2 tsp. ;
cumin (jeera) - 1/2 tsp. ;
dried garlic powder - 1 tsp. ;
black pepper - ¼ tsp. ;
salt to taste.

Preparation:

1. Wash the potatoes, peel and cut into medium-sized cubes. Larger than you usually put in soup. Then boil the potatoes in salted water until tender.

2. Peel the pumpkin. You need to cut off the thick skin from it and take out the middle with the seeds. Only the main pulp should remain. Cut it into cubes approximately the same size as the potatoes, which are being cooked at this time. Pour vegetable oil into a frying pan and place the pumpkin pieces there. Add all the spices from the list above. Stir well, cover and simmer over medium heat until the pumpkin is soft. There is no need to add water, as the pumpkin will release its own juice.

If you are using frozen pumpkin, first let it melt in an uncovered frying pan until most of the liquid has evaporated, then cover and simmer until tender. This way the pumpkin will not be too boiled and watery.

3. Add the finished potatoes to the frying pan with the pumpkin. Put green peas there too. Let me draw your attention to the fact that these are not canned peas, but fresh or frozen. If it's not summer and you don't have peas from your garden, then it's best to buy them frozen. Without defrosting, place it in a frying pan with the vegetables, stir and simmer for literally 3-4 minutes. The peas will melt and cook slightly, but will not become mushy. It will be very tasty.

Before removing the dish from the stove, taste it and add salt if necessary. This vegetable stew with potatoes and pumpkin is prepared very quickly, literally in half an hour with all the preparations, so a delicious hearty and healthy lunch will not keep you waiting.

Vegetable stew with meat and beans - a hearty dish recipe

No matter what this dish is called in different countries, it is loved everywhere and prepared with pleasure. This is a great stew that's easy to make. This version introduces another hearty and tasty ingredient - white beans. In some cases, it can easily replace meat, because it contains so much healthy protein. And as a pity, you don’t have to add meat.

To prepare vegetable stew with beans and meat we will need:

eggplants - 2 pcs.;
zucchini - 2 pcs.;
carrots - 2 pcs.;
sweet pepper - 1 pc. (large);
onions - 2 pcs.;
tomatoes - 300 gr.;
potatoes - 5 pcs.;
meat - 400 gr.;
beans - 200 gr.;
tomato paste - 2 tablespoons;
vegetable oil for frying;
greens to taste;
garlic - 2-3 cloves.

Preparation:

1. Start with the beans for this stew as this can take the longest. Fresh beans must first be soaked in cold water for 1-2 hours (more is possible), and then boiled in salted water. You can also use canned beans, but then be sure to rinse them from the broth in which they were in the jar. Canned food should not be cooked. Simply add it to the stew at the appropriate stage.

2. Peel the eggplants and zucchini. cut them into cubes of the same small size.

3. Peel the potatoes and carrots. Wash the pepper and remove the seeds from the center. Cut all vegetables into cubes. Onion into thin quarter rings.

4. Cut the meat into small pieces. Pork is ideal for stews, as it cooks quickly and has layers of fat, which will make the stew more flavorful and juicy.

Place the chopped meat in a frying pan and fry until cooked and lightly crisped. The crust will give its own taste.

5. Pour a little oil (3-4 tablespoons) into a large saucepan. Place zucchini, tomatoes, peppers and eggplants in it and simmer over low heat. Lightly add salt so that the vegetables release their juice and cook in it instead of water. There may seem to be too many vegetables, but keep in mind that during cooking their volume will decrease by at least a third. Cover with a lid and leave to simmer.

6. When the meat is almost ready, add onions and carrots to the frying pan. Stir and lightly fry the vegetables until they soften. You can fry it a little for taste. At the very end, add chopped garlic.

7. When the vegetables have settled slightly, put the potatoes in the pan and continue to simmer along with them.

8. After 5 minutes, add the beans. It is already boiled, but it needs time to become saturated with the taste and aroma of vegetables and fit harmoniously into a vegetable stew with potatoes and meat together. Cover everything with a lid and simmer until done.

9. When the vegetables are almost ready, place the meat with carrots and onions in the pan. Add tomato paste and mix everything well.

10. Now try to see if there is enough salt. You can add aromatic spices or herbs and season lightly. After this, cover with a lid and simmer just a little until all the vegetables, meat and beans are fully cooked.

You can serve the dish immediately hot, but it is better to let it sit for about 30 minutes.

This is a tasty and satisfying dish, but at the same time light on the stomach. Perfect for those who don't eat pork. To make the broth in which the vegetables are stewed more aromatic and rich, the chicken should first be lightly fried until lightly browned. This little secret greatly affects the taste of the dish. The chicken itself, with its tender, slightly sweet meat, goes perfectly with stewed vegetables. This is one of my favorite combinations, especially with potatoes.

To prepare we will need:

chicken – 800 gr.;
several potatoes;
onions – 3-4 pcs.;
carrots – 1 large or 2 medium;
zucchini – 2 pcs.;
a quarter of a head of cabbage;
a couple of tomatoes;
garlic - 2-3 cloves;
frozen vegetable mixture (kohlrabi, broccoli, green beans, peas, bell peppers) – 200 gr.;
parsley;
salt and pepper;
vegetable oil;

Preparation:

1. First of all, you need to cut onions, zucchini and carrots into half rings, potatoes into cubes, cabbage into strips, tomato into slices.

2. Any chicken meat is suitable, both breast and legs. You can cut up a whole carcass and get all types of meat for every taste. Cut the chicken into portions. Fry in oil until golden brown. Then place it in a deeper dish, saucepan or frying pan, fill it with hot water and cover with a lid. Let it simmer over medium heat.

3. In a second frying pan at this time, fry the onion in vegetable oil until soft and lightly browned. After this, add the onion to the chicken. Place potatoes cut into medium cubes there. Continue to simmer under the lid.

4. Fry carrots and zucchini in a frying pan. They should soften and brown a little.

5. When the cabbage is half ready, place the cabbage shredded into thin strips into the pan. Add a bay leaf for flavor as well. Simmer for 5-7 minutes.

6. Add fried zucchini and carrots to potatoes, cabbage and chicken. Add frozen vegetables from the mixture there. Stir and simmer for another 5 minutes.

7. After this, add tomatoes, cut into small slices and chopped garlic. Sprinkle with fresh herbs to taste.

Simmer for another five minutes. Turn off the stove and leave it covered for 10 minutes. Juicy, bright and aromatic vegetable stew with potatoes and chicken is ready. Urgently gather your family around the table and have lunch.

Spring vegetable stew with potatoes and broccoli

Why is the recipe spring? Because after a long and cold winter, you want something fresh, bright and warm. Vegetable stew with potatoes is just right. In addition, it will charge you not only with your mood, but also with a good portion of vitamins. For preparation you will need a very small set of ingredients.

You will need:

sweet pepper - 1 pc.;
zucchini - 1 pc.;
broccoli - 100 gr.;
onion - 1 pc;
garlic - 2-3 cloves;
potatoes - 2 pcs.;
corn - 100 gr.;
tomato sauce - 50 gr.;
vegetable oil for frying;
pepper and salt to taste.

Preparation:

1. Boil the potatoes and cut into large pieces.

2. Cut the zucchini into circles, the onion into half-moons, and the pepper into strips.

3. Place the peppers in a hot frying pan and fry for 1 minute.

4. Add the zucchini and cook, covered, until half cooked.

5. Add salt.

6. Add broccoli to the pan, then onions and garlic.

7. Simmer for a few minutes. Season with black pepper and add corn and tomato sauce. Mix well.

8. Simmer for a few minutes, then add the potatoes. Cover with a lid and leave on the fire for another 3-5 minutes.

The spring dish is ready. To complete the colors, you can also sprinkle some fresh herbs on top.

Vegetable stew is a universal dish. It can be consumed both hot and cold. Cook, experiment and enjoy the result.

Vegetable stew with potatoes and meatballs - video recipe

What’s great about this dish is that it can be a complete lunch or dinner for the whole family. At the same time, it is already fully balanced to be useful and healthy. A variety of vegetables rich in vitamins and fiber and meat are also combined. It will turn out both satisfying and healthy. What more could you ask for?

Stew made with meatballs is an interesting alternative to stews with stewed meat or chicken. And it cooks very quickly. A set of products, as they say, for every day.

Stew is one of the popular first courses.

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

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

Grocery list:

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

Cooking method:

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

How to cook with beef?

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

Required ingredients:

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

Step-by-step instruction:

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

Vegetable stew with minced meat

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

You will need:

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

How to cook vegetable stew with meat and potatoes:

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

From pork ribs

List of ingredients:

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

Cooking method:

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

With meat in a slow cooker

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

Recipe Ingredients:

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

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

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

Bake the dish in the oven

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

Ingredients:

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

Step-by-step instruction:

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

With Chiken

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

You will need:

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

Cooking process:

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

Recipe for cooking in pots

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

Grocery list:

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

How to cook:

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

Tava - traditional Armenian stew

For this unusual dish you will need:

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

Cooking method:

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

With meat and cabbage

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

Required Products:

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

Cooking method:

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

With meat, zucchini and eggplants

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

You will need:

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

Cooking method:

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

Good afternoon friends!

Today we are preparing vegetable stew according to the most delicious recipes. It can be prepared from any vegetables at your discretion, and you can vary the number of ingredients. This is a universal dish; it can be served as a second dish or a side dish with meat.

Stew recipes are interesting because the basis of the dish is the same for all - chopped stewed vegetables, and the additives to them can be very different: meat, mushrooms, seafood, legumes. The cooking methods are also interesting - you can simmer in a frying pan, bake in the oven, or, as has become fashionable recently, cook in a slow cooker.

Have you ever cooked this dish? How did it turn out for you?

Each vegetable has a different cooking time. How to make sure that in the final product it retains its shape, hardness and biological value, and does not turn into caviar. Read on, I’ll tell you more about this later.

Vegetable stew recipe

I love autumn for its abundance. I look at the beds and rejoice at the colors and variety of the grown crop. I get inspired for culinary exploits, and the first thing that comes to mind is vegetable stew. Let's cook it together, improvise and add everything we have to the dish.

Ingredients:

onions - 2 pcs.
carrots - 2 pcs.
zucchini - 1 pc.
potatoes - 2 pcs.
eggplants - 2 pcs.
olive oil - 2 tbsp. l.
bell pepper - 2 pcs.
garlic - 4 cloves
green hot pepper
bay leaf - 2 pcs.
apple cider vinegar - to taste
seasonings: oregano, basil - bunch
greens: parsley, dill - bunch
salt - to taste
sugar - to taste
chicken broth - 100 gr.

Preparation:

Simple rules to follow when preparing stew:

chop all vegetables fairly large
place food only in a hot frying pan
fry until half cooked
lay in a certain sequence
add salt only at the end of cooking

Place the frying pan on the fire and add oil.

Cut the onion into large squares; it will stew well during the cooking process. When the oil is warm, add the onion to the frying pan. After 2 minutes it becomes transparent.

Grate the carrots on a coarse grater and combine with the onion, mix, cover with a lid, and leave on low heat.

Cut the potatoes into medium cubes and add them to the frying pan with the carrots and onions.

It is better to take yellow bell peppers. Beautiful color scheme gives an aesthetic appearance to the dish and increases appetite. Peel the pepper from seeds and cut into medium slices. We send it to the frying pan.

Cut off the tail of the eggplant and cut into medium rings. If it turns out to be bitter, chop it up and put it in a bowl, salt it well and leave for 20 minutes. It will release juice, it must be drained and the bitterness will go away along with the juice. We will fry the eggplants in another frying pan.

Cleaning the young zucchini. If you get caught with seeds, remove them with a spoon. Cut into larger pieces and add to the vegetable mixture. Add a little salt and mix.

To make the stew juicy, add 100-150 grams of chicken broth.

Add stewed eggplants there.

Chop the young white cabbage and simmer for 7 minutes.

Peel the tomatoes. To do this, dip them in boiling water for a few seconds and immediately under cold water. The peel is easily removed. We chop and wait until the cabbage is stewed and only then add the chopped tomatoes.

If there is no tomato, you can add tomato juice or paste.

Peel the garlic, mash it with the flat side of a knife and chop it. Crushed garlic imparts its taste and aroma to the dish faster.

Add your favorite seasonings. I take oregano, basil, a little fennel.

Now you can add salt and simmer for another 4 minutes.

Right now we need to add those ingredients that will determine the taste of the dish. If you need sourness, add apple cider vinegar, for bitterness - hot pepper, for sweetness - sugar.

Chop parsley and dill. Sprinkle on top. The vegetable stew is ready, let it brew for 20 minutes. When hot, it has the most intense flavor. Serve cold.

Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant

This is one of the simplest and most delicious recipes. I make this dish all summer, changing ingredients as new vegetables ripen. Low in calories, rich in vitamins and easily digestible, it is well suited as a side dish to any meat.

Ingredients:

onion - 2 pcs.
carrots - 2 pcs.
zucchini - 2 pcs.
potatoes - 2 pcs.
eggplants - 2 pcs.
cauliflower - 1 pc.
chicken broth - 150 gr.
olive oil - 2 tbsp. l.
garlic - 4 cloves
seasonings: oregano, basil, bay leaf - to taste

Preparation:

Cut the carrots and onions into medium squares and sauté in a small amount of oil.
Cut the potatoes into slices and fry.
Boil the cauliflower and separate it into individual pieces.
Boil green beans.
Combine all the vegetables except cabbage in a deep frying pan, pour in 100 grams of broth and simmer.
10 minutes, add diced zucchini and simmer for another 10 minutes.
At the end of the stew, add the stewed cabbage, crushed garlic, bay leaf, and spices.
When serving the stew, generously sprinkle with herbs.

A simple recipe for vegetable stew with meat in a slow cooker

Using kitchen appliances frees you from spending a long time in the kitchen. This results in a stew with soft and juicy meat, tasty potatoes and cabbage. Cooking time 1 hour.

Ingredients:

beef meat - 500 gr.
potatoes - 1000 gr.
onion - 2 pcs.
carrots - 2 pcs.
white cabbage - 300 gr.
tomato paste - 1 tbsp. l.
vegetable oil - 2 tbsp. l.
salt, spices - to taste

Vegetable stew with chicken and potatoes

This is one of the best recipes for vegetable stew with meat. It turns out to be a light, satisfying, budget dish. Also attractive is the large selection of available ingredients and the speed of preparation.

Ingredients:

chicken breast - 500 gr.
onion - 2 pcs.
carrots - 2 pcs.
zucchini - 1 pc.
potatoes - 500 gr.
vegetable broth - 150 gr.
olive oil - 2 tbsp. l.
garlic - 4 cloves
seasonings: basil, bay leaf - to taste
tomato sauce - 1 tbsp. l.
black peppercorns - 6-8 peas
greens: parsley, dill - to taste

Preparation:

Cut the chicken breast fillet into medium pieces and fry in olive oil in a cauldron until half cooked, for 10-15 minutes.
Select medium-sized potatoes, peel and cut in half. Fry in boiling oil until golden brown. Place in a cauldron with meat.
Cut young carrots into medium rings. If it is rough, then it is better to grate it on a coarse grater. Peel the onion and use medium half rings. Mix both ingredients and simmer lightly, then add to the meat and potatoes.
If desired, add cabbage and green beans. Boil them in a small amount of salted water and send them to the cauldron.
Add finely chopped garlic, black peppercorns, bay leaf, basil sprigs, tomato sauce, and salt.
Fry two tablespoons of flour in a frying pan and dilute with the vegetable broth in which you cooked the cabbage and beans.
Mix everything carefully, pour in the broth, close the lid and simmer for 20-30 minutes over low heat.
Place the finished stew with chicken on a large dish, sprinkle with chopped dill and parsley on top. Bon appetit!

How to cook vegetable stew in a saucepan

Any vegetable except cucumber will do for this simple recipe. The result is a light, low-calorie, but very tasty dish.

Ingredients:

zucchini - 1 medium size
carrots - 2 pcs.
onions - 2 pcs.
sweet bell pepper - 1 pc.
tomatoes - 2 pcs.
garlic - 2 cloves
salt, pepper - to taste

That's probably all. Thank you for reading to the end. Stay tuned for new recipes.

There is hardly a person who does not know about stew. After all, the dish is so common that it is found in almost every national cuisine.

The dish is prepared not only from meat, but also mushrooms, vegetables and fish. You can add any ingredient “lying around” in the refrigerator to its composition and in any case the stew will turn out delicious.

Recipe Ingredients:

pepper – 5 pcs;
onion – 2 pcs;
eggplants and tomatoes – 3 pcs each;
zucchini;
a pinch of sugar;
frying oil;
salt to taste.

Cooking time: 1 hour.

Calorie content: 25 kcal.

Technological process:

How to cook vegetable stew with eggplants

According to culinary history, the stew was patented in France. And the most common type of dish is “Ratatouille”. The dish can be served either on its own or as a side dish for cold meat appetizers or stews.

Recipe Ingredients:

medium-sized eggplants – 2 pcs;
salt to taste;
medium-sized zucchini - 2 pcs;
bulbs – 2 pcs;
peeled garlic – 3 cloves;
ripe tomatoes – 3 pcs;
sweet peppers of different colors – 3 pcs;
olive oil – 6 tbsp. l;
dried seasonings (rosemary and thyme) - 1 tsp each;
ground black pepper – 1/8 tsp.

Cooking time: 1 hour.

Calorie content: 51 kcal.

Technological process:

How to cook vegetable stew with meat

The dish belongs to French cuisine and is best known as "Breton stew".

Recipe Ingredients:

bacon – 250 g;
fresh lamb pulp – 500 g;
bulbs – 5 pcs;
tomatoes – 5 pcs;
salt to taste;
garlic – 2 cloves;
ground black pepper;
savory sprigs – 2 pcs;
celery – 1 bunch;
parsley – 1 bunch;
fresh green beans – 300 g;
milk sausages – 6 pcs.

Cooking time: 1 hour 20 minutes.

Calorie content: 148 kcal.

Technological process:

How to cook a delicious vegetable stew with zucchini and minced meat

It’s interesting, but with the addition of one ingredient, the dish will sparkle with new colors and become much more satisfying. The uniqueness of the dish is that if you are a vegetarian, you can replace the minced meat with fish fillet and the taste will not suffer from this.

Recipe Ingredients:

zucchini – 300 g;
zucchini – 400 g;
bulb;
bell pepper;
carrots – 2 pcs;
garlic – 3 cloves;
oil for frying – 50 ml;
sour cream – 35 g;
any minced meat – 300 g;
several sprigs of greenery;
if desired, add Khmeli-Suneli seasoning;
ground black pepper pinch;
salt to taste.

Cooking time: up to 1 hour.

Calorie content: 99 kcal.

Technological process:

If the zucchini is not young, then remove the skin and remove the seeds. Cut into cubes;
Do the same with the zucchini;
Grate the carrots, chop the pepper into strips;
Grate or scald the tomatoes, remove the skin and finely chop;
Heat oil in a saucepan and fry the onion;
Then add carrots, stir and sauté over low heat for 4 minutes;
Next add peppers, zucchini, tomatoes and zucchini;
In another pan, fry the minced meat;
As soon as the minced meat turns golden brown, combine it with vegetables;
Put sour cream;
To speed up the extinguishing process, you can pour in 50 ml of water;
Simmer for half an hour;
10 minutes before the end, add garlic, and 5 minutes before the end, add herbs and seasonings.

How to cook vegetable stew with chicken in a slow cooker

A summer, tasty, bright and healthy recipe for preparing stew using an indispensable kitchen unit. And the best time to prepare the dish is considered to be the beginning of autumn, when nature pleases with an abundance of vegetables.

Recipe Ingredients:

chicken drumsticks – 3 pcs;
potato tubers – 3 pcs;
carrots – 2 pcs;
water – 100 ml;
champignons – 100 gr;
zucchini – 2 pcs;
several branches of greenery for decoration;
sweet pepper – 1 piece;
salt to taste;
mayonnaise – 50 g;
mustard – 1 tsp.

Cooking time: 1 hour 40 minutes.

Calorie content: 65 kcal.

Cooking technology:

Unusual recipe: Uzbek stew

Uzbek cuisine has always been famous for its hearty dishes, and the warm climate allows you to enjoy fruits and vegetables all year round. Having prepared a dish according to this recipe, rest assured that you will certainly be asked for more.

Recipe Ingredients:

pork – 0.5 kg;
hot capsicum – 3 pcs;
potatoes – 4 pcs;
bulbs – 4 pcs;
turnip – 250 g;
garlic – 4 cloves;
carrots – 3 pcs;
salt to taste;
quince – 2 pcs.

Cooking time: 1.5 hours.

Calorie content: 100 kcal.

Technological process:

Coat the cauldron with cooking oil. Slice half the pork and arrange the pieces on the bottom;
Cut all other ingredients, including quince, into equal cubes;
The components must be laid out in layers: starting from the hard ones and ending with the softest ones;
Add salt and season with spices if desired;
Stick hot pepper pods between the vegetables;
Place the remaining meat cubes in the last layer;
This way the cauldron will be completely filled. Pour in a little water and simmer for 10 minutes on high heat, the next 20 minutes on medium, and the remaining quarter of an hour on low;
Before serving the dish and stirring in the cauldron, you need to remove the pepper pods.

If you are preparing a mixed stew, which in addition to vegetables contains a meat product, then do not forget to finely chop all the ingredients, fry in different dishes and only then mix and simmer in one frying pan. For extremely busy housewives, there is another way: all the components of the recipe can be put together, but the vegetables should be chopped coarsely and the meat finely;
Despite the simplicity of preparation, many make a typical mistake - they boil the ingredients and, as a result, the stew turns into porridge. To prevent such a mistake, remember a simple scheme: add hard vegetables and meat ingredients first, and tender ingredients such as cabbage, herbs and tomatoes at the very end;
When preparing a dish, you can change the cutting style. However, if you cut the potatoes into cubes, then all other vegetables should be of the appropriate type;
Don't forget about technology. You are not preparing a sauce or soup, so you cannot add a lot of liquid. For a rich taste, it is advisable to use vegetable or meat broth. In some cases, the French replace them with white wine.

Remember, a real vegetable stew is a dish where all the ingredients differ in both appearance and taste.

And another recipe for vegetable stew is in the next video.

In the summer we have a huge sea of different, undoubtedly delicious fruits and vegetables at our disposal! This fact alone makes you love summer!

I can’t get past the colorful vegetable and fruit specimens! I want to try everything and cook something tasty and healthy! It is easier to deal with fruits - it is advisable to eat them fresh, absorbing vitamins and amazing taste from them.

This year we had a record fruit harvest! At first I was pleased with strawberries, then cherries, red currants, and cherries! Later came the turn of black currants, gooseberries, and white apples. I was especially pleased with the apricots! Their harvest was special! We ate our fill and preserved the jam for the winter!

Many vegetables can also be eaten raw, which we do with pleasure, collecting green cucumbers with pimples, red-cheeked tomatoes, green bell peppers, young green peas, cabbage, and herbs from the garden beds at the dacha.

But what to do with vegetables that are healthy, but you can’t eat them raw?! That's right, cook delicious dishes from them! Previously, I offered a small selection of delicious recipes from...

In the summer, I most often cook stews only from vegetables, because in the heat I don’t want fatty meat foods. But, if you add pieces of fried chicken fillet, pre-stewed pork ribs or just stew (pork, beef) to the vegetable stew, the recipe for which I offer, believe me, its taste will not deteriorate!

Ingredients needed to make vegetable stew:

2-3 medium zucchini
2-3 eggplants
2 carrots
3 large tomatoes
Green onions, parsley, dill
2-3 heads of onions
5-6 large tubers of new potatoes
A small cauliflower.
Seasoning, salt, pepper to taste

I am a supporter of natural vegetables, without frying, so when preparing a stew, I do not fry the vegetables first. Naturally, I clean them, wash them, cut them, but this is where the preparatory process ends.

Recipe for vegetable stew.

Preliminary preparation of vegetables.

For clarity, we will use photo 1. The numbers indicate the main ingredients used. In accordance with this numbering, I will tell you in order.

Step 1-2. We clean zucchini and eggplants by removing the skin. We cut them into pieces or half rings (as you wish). I don't soak the eggplants in water first because I like their slightly bitter taste. But you can cut the eggplants and keep them in cold, heavily salted water for 5-10 minutes.

Step 3. Peel the carrots, grate them on a medium grater, or cut them into half rings or strips.

Step 4. Remove the skin from the tomatoes by first dousing them with boiling water (or dipping them in boiling water for 1-2 minutes) and immediately cooling them in running cold water. Cut into cubes.

Step 5-6. Chop green and onions.

Step 7 We prepare young potatoes, peel them and wash them thoroughly. Cut into slices.

Step 8 Separate the cauliflower into florets.

How to prepare vegetable stew.

It's simple!

Place the following layers on the bottom of a large pan: potatoes, zucchini, eggplant, cauliflower, pour in grated carrots, onion on top and finish with tomatoes.
Now the entire “layered” structure is filled with boiling water, so that the layers with potatoes, zucchini and eggplants are covered with water. If there are a lot of vegetables and they are located in a mound above the pan, do not worry. Pour in as much water as will fit, then add more if necessary. During cooking, the vegetables will boil down and “settle”.
After boiling, cook the stew for 10-15 minutes. Add water (if you want to get two dishes in one: first and second, like mine), spices, salt. Cover the pan with a lid. Cook over low heat until done, about 5-10 minutes.
A couple of minutes before readiness, add green onions and a little butter or sunflower oil for taste. Add greens - dill, parsley, cilantro, mint (of your choice) directly to the plate.

This is the dish I came up with! It's a pity that the taste and aroma cannot be conveyed! But take my word for it: it turned out very tasty!!!