Vegetable stew can serve as an excellent side dish. It goes well with all types of meat and looks very appetizing on the table.
Vegetable stew:
For cooking, you need to take potatoes, sweet bell peppers, onions and eggplant in equal quantities (2-3 pcs.). Peel the potatoes, peppers from seeds, it is enough to wash the eggplants and cut off the dried tips from them. Then all the ingredients, including peeled onions, are cut into cubes of the same size and transferred to a deep frying pan. There also add a couple of finely chopped cloves of garlic and 2 tbsp. tablespoons of tomato paste. Salt, mix and fill with water. When the vegetables are soft - the stew is ready. A few minutes before cooking, you need to add a few peas of black pepper to it and sprinkle with fresh herbs.
Vegetable stew with beets in the oven:
Ingredients: 3 carrots, 2 beets, onion, 5-6 pcs. potatoes, 200 gr. fresh cabbage, salt and herbs. Beets are cut into small, thin rings or slices and fried in vegetable oil. Onions are cut into thin half rings, carrots and potatoes in small slices. Shred the cabbage, put all the vegetables in a heat-resistant dish, salt, pour water and mix. The oven is heated to 180 and put in it stew for 60 minutes. Sprinkle the finished dish with fresh herbs.
The following recipe for vegetable stew is very simple. All cooking will take no more than half an hour.
You will need: 3 young, small zucchini, 3 eggplant, green onion, dill, 6 pcs. tomato, peppercorns and spices to taste. Zucchini, tomatoes and eggplant are peeled and diced. Vegetables are thrown in a pan, sprinkled with onions and dill, add a little oil. Everything is salted, mixed and poured with water so as to close the vegetables. You can add a little favorite seasoning to taste. When the water boils, the fire is reduced, the stew is covered with a lid and left to simmer for about 40 minutes.
Vegetable stew with cabbage:
For cooking you need to take: 300 gr. cabbage, 2 small zucchini, 1 sweet pepper and one carrot, two small tomatoes, a couple of cloves of garlic. Zucchini, carrots and peppers are cut into cubes, cabbage - in small squares. The vegetables are transferred to a deep frying pan and sautéed for about 10 minutes. Add 3 tablespoons of tomato paste, garlic, mix and add water. Add bay leaf, peppercorns and a tablespoon of flour, diluted in ½ cup of water. Stew on low heat until vegetables are tender - about 40 minutes.
Fragrant vegetable stew with spices:
You need to take 2 small zucchini, sweet pepper and eggplant, three tomatoes, 1 carrot and 1 onion, garlic, a tablespoon of vodka and tomato paste, curry seasoning, tarragon and ginger.
Vegetables are peeled, washed, diced and blotted with a paper towel. Onion finely chopped and fried. After 5 minutes, zucchini, eggplant and carrots are added to it, and after a few minutes - tomatoes. When the vegetables are browned, add some water and leave them to simmer for about a quarter of an hour. A few minutes before readiness, lay paste, vodka, 0.5 teaspoon of ground ginger, curry and a pinch of tarragon. Salt to taste.
Vegetable stew with potatoes:
You will need: potatoes - 6 pcs., One eggplant, two bell peppers, carrots, garlic, a large onion and 2 tablespoons of tomato paste. The potatoes are peeled and cut into large cubes. Eggplant - circles, which are then divided into 4 parts. The carrots are rubbed on a coarse grater, and pepper and onion are cut into wide half rings. The cloves of garlic are passed through a garlic press or finely chopped. All ingredients are put in a pan, mixed, salted, pepper to taste, pour a glass of water, add tomato paste and leave on the stove for an hour. To stew not burned, it must be periodically mixed.