For some time I began to get better, then a break in the mountain of literature, I found a way out: I switched to vegetable, lighter dishes. And now I want to offer you one of my recipes on how to cook vegetable stew. The main advantage of this simple cooking dish is that it is βtwo in oneβ, as they say now, that is, it does not need to prepare a side dish. The second advantage of this dish is that it is quite democratic and does not require strict adherence to the recipe. For example, if you are a fan of mushrooms - you can put them a little more, and if you do not have one of the offered ingredients (or you canβt stand it) - you can completely do without it or replace it with another.
How to cook vegetable stew tasty and original? For example, like this. Prepare the necessary products:
- oyster mushrooms - 1000 gr.;
- potatoes - 500 gr.;
- onions - 300 gr.;
- carrots - 300 gr.;
- tomato puree - 50 gr.;
- tomatoes - 200 gr.;
- turnip - 150 gr.;
- vegetable oil - 80 gr.;
- parsley - 2 bunches, dill - 1 bunch;
- flour - 15 gr.;
- salt and black pepper - at its discretion;
- bay leaf - 2 pcs.
Oyster mushrooms thoroughly rinse under running water and put in a saucepan, cook in salted water. After 10 minutes, pull them out. Cut into large pieces and fry in vegetable oil in a large cauldron with a flat thick bottom, in which the main dish will be stewed. Next, pour the broth left over from boiling the mushrooms into the cauldron (so that the bottom is covered with the broth), put tomato puree, black pepper (5-6 peas), bay leaf and simmer for about 10 minutes.
Meanwhile, chop finely onion, rub the carrots on a grater, as well as turnips (pre-rinse with boiling water so as not to be bitter), finely chop a bunch of parsley. Stew this mixture separately in a pan. Then peel, slice and rinse the potatoes. Fry lightly in oil. Fry flour in vegetable oil and dilute with mushroom broth.
The most important moment comes. All components must be mixed in a cauldron: fried mushrooms, potatoes and vegetables. Stir thoroughly, salt to taste, simmer another 15 minutes. And at the end of cooking, to add brightness and elegance to the dish, add the tomatoes, sliced ββin circles, and then bring it all to a boil.
How to cook vegetable stew so that the dish has a seductive and appetizing look? To do this, you must put it in a deep beautiful plate with a slide and decorate with greens.
For those who want to lose weight, Iβll tell you a secret that itβs better to eat a plate of this dish than one sandwich with sausage and butter! However, remember that the calories of vegetable stews may increase depending on the composition and quantity of products used in the cooking process.
I can also share with you how to cook vegetable stew from summer vegetables.
Required Products:
- zucchini - 1000 gr.;
- cabbage - 500 gr.;
- onion - 200 gr.;
- tomatoes - 200 gr.;
- carrots - 200 gr.;
- bell pepper - 200 gr.;
- vegetable oil - 80 gr.;
- parsley - 1 bunch, dill - 1 bunch;
- salt and black pepper - at its discretion;
- bay leaf - 2 pcs.
Start with onion, cut it into half rings, and peeled carrots in circles. Pour the lean oil into the cauldron and, after throwing the onions and carrots there, leave to simmer on low heat for 10 minutes, stirring occasionally. Cut the cabbage into strips.
Peel the young green peas from the pods, rinse and add to the cauldron along with the cabbage, mix. From sweet bell pepper seeds must be removed, cut into slices. Then go to the zucchini, cut them into cubes and fold them together with pepper into a cauldron. Mix everything.
Many of my friends tried to master this dish, but all of them recognized that it was only with me that it turned out so fragrant and appetizing. Each of them then asked to share how to make the vegetable stew the same as mine. There are, of course, a couple of nuances. You need to take the garlic and chop it as small as possible. After rinsing the tomatoes, cut them into small cubes. Wash and chop a bunch of parsley. Once the vegetables are ready, add tomatoes, garlic, herbs, spices with salt. Stew for another five minutes. Then, removing the cauldron from the stove, let the stew infuse for half an hour. Boil small young potatoes separately, you can directly in the peel. Boiled potatoes, after removing the peel from it, sprinkle with dill greens, and serve vegetable stew to it.
Now you know how to cook vegetable stew so that the dish remains tasty and low-calorie.