Stew can be cooked not only tasty, but also healthy. Stewed vegetables without the addition of fats are one of the traditional recipes for the diet menu. And lovers of nutritious dishes to add the missing ingredients is not difficult. So, a few simple recipes.
Vegetable stew with zucchini, potatoes, cabbage and tomatoes
Currently, a multicooker is often used to cook stews. Let's cook the stew in it. Thanks to a modern device, there is no need to add oil. Due to this, the calorie content of the dish is reduced. In summer, you can use fresh vegetables, and in winter - frozen workpieces. So, vegetable stew with potatoes and zucchini. Use cabbage, tomatoes, garlic, zucchini, potatoes, cream (10%), salt. Take the amount of food based on the size of your bowl. Wash the potatoes, remove the skin, cut into cubes. Young squash is not necessary to clean, just cut into pieces. Chop the tomatoes; you can add the whole garlic and then remove or chop finely. Chop the cabbage. Salt it right away and remember a little with your hands. Put all the products in a bowl, fill with cream and stir. You need to cook vegetable stew with potatoes on the Baking program. Time depends on the amount of ingredients. On average, this is one hour. You can salt the dish before starting the program or a few minutes before readiness. This stew can be cooked for young children.
Vegetable stew with potatoes, zucchini and herbs
Another simple stew recipe. You will need: potatoes, bell peppers, carrots, zucchini, green and onions, tomato paste, dill, parsley, basil, black pepper, vegetable oil, salt. We will cook the dishes in the traditional way - on the stove. But if you want to use the multicooker, then use the recommendations from the previous description. Wash, peel and chop potatoes and carrots. Cut the onion into half rings. Cut the young zucchini into pieces. In a deep frying pan, or better in a cauldron, spasser the carrots and onions. Put potatoes, zucchini, pepper to them. Pour in water and simmer for about half an hour. Wash the greens. Chop not too finely. Add to the cauldron, season vegetable stew with potatoes, tomato paste, salt, put pepper. Mix well. Leave it on fire for 10 minutes.
Vegetable stew with potatoes and eggplant
The recipe includes the following ingredients: potatoes, eggplant, tomatoes, bell peppers, onions, carrots, herbs, spices. Wash the vegetables. Peel the potatoes, cut them into cubes. Eggplant can not be peeled if they are young. Chop the onion. Grate (coarse or fine) grate carrots. Bulgarian pepper cut into thin strips. Scald tomatoes with boiling water. This will make it easy to peel them. Grind them. Chop greens. You can use dill, basil, green onions, parsley. In a cauldron, fry the onions and carrots. After they add Bulgarian pepper, tomatoes, eggplant, potatoes to them. Tomatoes should give juice, then pepper the dish, salt, add spices. Pour a glass of water and simmer for half an hour under the lid. Reduce or increase the cooking time, depending on the amount of food. Vegetables should become soft, boiled. Add greens a few minutes before cooking. Put a clove of garlic for flavor. Let the stew brew for 15 minutes, serve.