Printable vegetable stew recipe. How to cook vegetable stew

I have a large, strong and friendly family with a good appetite :) That’s why I often wonder: what economical dishes are there so that the costs are cheap, and you don’t want to waste a lot of time at the stove (after all, there are many other interesting things to do besides cooking) , and also so that the final dish is tasty and to the liking of all family members. Vegetable stew without meat, made from juicy and seasonal vegetables - this is the same food that my family gobbles up on both cheeks and asks for more!

I am very lucky, my family loves vegetables and vegetable dishes, so in the autumn-summer period we always have a varied menu. I know how to cook deliciously, cauliflower or white cabbage, sweet peppers, tomatoes, green beans and so on. In other words: everything that is in season, that right now contains the maximum amount of vitamins - all this can be seen on our table.

Ingredients:

2 eggplants
1 large carrot or 2 medium carrots
3 sweet peppers (belozerka)
3 cream tomatoes
salt pepper
vegetable oil

Vegetable stew made from seasonal vegetables

Prepare the vegetables: cut the blue ones (eggplants) into medium cubes. If your eggplants are bitter, you can soak them in salted water for 7-10 minutes, then drain the water. Or sprinkle with salt, wait the same amount of time for the juice to come out, then rinse the blue ones under running water.
Cut the carrots into rings or half rings.
Peppers and tomatoes cubes.
Fry the eggplant cubes in vegetable oil until they change color: the flesh becomes more transparent, the barrels brown.
Then add the rest of the vegetables and a pinch of salt. Cover with a lid and simmer until the vegetable stew is fully cooked. The tomatoes will release juice, so all the vegetables will turn out juicy and soft.

A few minutes before the stew is ready, you can add a little salt and sprinkle with ground allspice or do it in a plate.

Vegetable stew with eggplants and tomatoes is ready.

Bon appetit! Recipe from Zhenya Eliseeva.

Summer is a time that pleases us with an abundance of healthy, tasty and fresh vegetables. Vegetable stew is probably the most common and delicious dish that is prepared in the summer. Any housewife will be able to find the perfect stew recipe that will win the hearts of all household members, and with a little ingenuity, she will certainly acquire a signature dish.

Vegetable dishes are extremely popular; they are prepared in the cuisines of all nations. In France the stew is called ratatouille, and in Greece it is called Briam. But, no matter what the dish is called, its basis is always finely chopped vegetables.

Depending on the products from which the dish is prepared, the stew can be vegetarian, meat, seafood, beans, eggs or mushrooms. The stew is prepared in three ways - it can be made in a slow cooker, stewed on the stove or baked in the oven.

If you want to please your family with a delicious, nutritious meal, just choose foods that your household loves and start cooking.

Whatever cooking method you choose, do not forget to follow the basic simple rules that will help you prepare the perfect meal.

For an aesthetic appearance of the stew, it is necessary to cut all the components equally - ideally, it should be finely chopped.
The most ideal option is when each ingredient is stewed separately, because... All products have their own time until they are ready. If it is not possible to stew each vegetable separately, then add them to the dish in the order specified in the recipe. Then the taste of each component will be fully revealed.
If the stew is prepared with the addition of eggplant, take the time to cut it into rings, rub it with salt and leave for half an hour to remove the bitter taste. Afterwards, rinse thoroughly, dry, and cut into squares.
Some recipes require the use of a special sauce to make the dish more original. But if you want to prepare the most healthy low-calorie dish, you should avoid using sauces.
The most basic key to the perfect dish is your own imagination. Don’t be afraid to experiment, choose the ideal proportions of vegetables, relying on your taste.

How to cook vegetable stew in a slow cooker

Most women prefer food from a multicooker - this wonderful device greatly simplifies the cooking process without requiring constant attention. A slow cooker frees a woman from the need to constantly keep an eye on her food; food does not burn, does not dry out, does not turn into mush. Even novice cooks will be able to cook such recipes.

Vegetable stew with meat

Ingredients:

pork - 450 gr;
carrots - 70 g;
potatoes - 450 gr;
onion - 70 gr;
avocado - 3 pcs.;
tomato paste - 4 tbsp. l.;
garlic - 3 cloves;
salt, pepper - to taste;
olive oil - 100 ml.

How to cook:

Chop the pulp into squares, and then fry a little in a frying pan. There is no need to add oil; let the pork fry in its juices.
Chop the carrots and onions and fry them for a couple of minutes. Add tomato paste, garlic cloves, add meat, pour a little water. Simmer for a few minutes.
Place the potatoes and avocado, cut into small slices, into the pan. Season with salt, pepper or any other spices, mix everything well. Fill the vegetables with water, but not much, about one measuring cup.
Select the “quenching” mode. Cooking times vary slightly between slow cookers, but the average is thirty to forty minutes.

Sour cream and natural yogurt will give the dish a more delicate taste. Garlic buns or flatbreads go well with this dish.

Vegetable stew with chicken

Stew with the addition of chicken will take pride of place in the children's menu, and will also be appreciated by those who are on a diet or adhere to proper nutrition. This dish is very healthy and low in calories.

Ingredients:

chicken fillet - 400 g;
eggplant – 400 gr;
carrots – 85 g;
onion – 155 gr;
cherry tomatoes – 8 pcs.;
salt, pepper - to taste;
olive oil - 85 ml;
favorite seasonings.

How to cook:

We wash the fillet under water and cut it into pieces. Fry it in a frying pan, seasoning it with your favorite spices, pepper and salt. Keep an eye on the fillet - it should not become too dry.
Chop the vegetables into large squares and remove the skins from the tomatoes. Pour oil, place vegetables in layers. Simmer for ten minutes. The multicooker lid must be closed.
Open the lid, add salt, mix the vegetables thoroughly, and simmer them uncovered for another fifteen minutes.
Place the meat in a saucepan and add a little water. The dish will be ready in twenty minutes.

Parsley, dill or other herbs will add a subtle aroma to the finished dish.

How to cook vegetable stew in the oven

To pamper the stronger sex, you can add meat to the dish. In this recipe we will use veal. The dish turns out to be nourishing, rich and very tasty.

Ingredients:

veal - 500 gr;
zucchini - 1 pc.;
potatoes - 500 gr;
carrots - 2 pcs.;
bitter onions - 3 pcs.;
tomatoes - 1 pc.;
paprika powder - 20 g;
boiling water - 250 ml;
salt - 30 g;
vegetable oil - 40 gr.

How to cook:

The veal should be washed under water and cut into pieces with a sharp knife.
Pour into the pan and fry the meat over medium heat. The veal should be covered with a brownish crust.
Reduce heat and add selected spices to the meat. Mix the meat thoroughly and fry it a little more until a pleasant aroma appears.
Peel the zucchini, carrots, potatoes and onions and cut into small pieces. Add vegetables to the frying pan, add salt, and fry for three minutes over medium heat.
Grate the tomato to obtain tomato juice. Pour it into the frying pan.
Do not cover with a lid while frying - they will release juice and lose their attractive appearance.
An ordinary ceramic pan is quite suitable for baking. Place meat and vegetables in it, pour boiling water over it. Wash the greens, cut them and generously sprinkle the dish with them.
Place the container in an oven preheated to 220 °C and wait until the contents boil. Then reduce the temperature to 180 °C and cook the stew for about 15 minutes. Magical smells in the kitchen will signal that the dish is ready.

Sprinkle the food with fresh herbs, add sour cream, mayonnaise, or any sauce.

Simple recipes for vegetable stew

Vegetable stew with zucchini, cabbage and eggplant

The dish is low in calories and tastes great. This food is very healthy, contains many vitamins, and the body easily absorbs it. A good side dish for any meat.

Ingredients:

onions, zucchini, potatoes, eggplants, carrots - 2 pcs.;
cauliflower - 1 pc.;
chicken broth - 150 g;
olive oil - 2 tbsp. l.;
garlic - 4 cloves.

How to cook:

Carrots, onions, potatoes into squares, fry in oil;
Cook cabbage and beans.
Place vegetables in a frying pan, add broth, simmer for 10 minutes. There is no need to add cabbage; it is added later.
Add zucchini, cut into small squares, simmer for another 10 minutes.
We add cabbage, garlic, bay leaf and spices at the very end of the stew.
Before serving the dish, generously sprinkle it with herbs.

Vegetable stew with minced meat

Ingredients:

onions - 310 g;
garlic - 3 cloves;
sweet pepper - 120 gr;
minced meat - 530 g;
tomatoes in their own juice - 950 ml;
tomato paste - 35 g;
beans - 450 gr;
paprika - 1 teaspoon.

How to cook:

Place the onion, bell pepper, and garlic in a heated frying pan, simmer for four minutes, add the minced meat, and fry a little until it turns golden brown.
Preheat the oven to 155 °C.
Place vegetables in a roasting pan, add tomatoes, tomato paste, and beans.
Season with paprika and add salt.
Simmer the stew for about 45 minutes.

To give the dish originality and tenderness, you can sprinkle it with grated cheese at the end of stewing. Buckwheat, pasta or rice will be an excellent side dish for the dish.

Vegetable stew with potatoes

Ingredients:

potatoes - 950 gr;
zucchini - 450 gr;
tomatoes - 450 gr;
onion - 100 gr;
carrots - 150 gr;
pepper - 150 gr;
oil - 100 ml;
garlic - 4 cloves;
pepper and salt - to taste;
fresh greens.

How to cook:

Cut the onions and carrots into strips, fry them in a frying pan, you can use a saucepan, the main thing is that it has a thick bottom.
Cut potatoes, bell peppers, and zucchini into small cubes and add to the sautéed vegetables.
Simmer under the lid closed for about fifteen minutes. The fire should be medium.
Then add diced tomatoes, salt and pepper. Cook for another ten minutes.
Throw in the garlic and leave the dish for fifteen minutes - this will enhance its taste and aroma.

Sprigs of herbs, sour cream or natural yogurt will be an excellent addition to the mouth-watering dish.

How to prepare vegetable stew for the winter

In winter, we lack the summer abundance of vegetables and vitamins. Therefore, it will be great if you take care in the summer to preserve your favorite vegetables for the winter. Stew from cans will be a delicious addition to meat, fish, and will also delight vegetarians.

Recipe without vinegar

Ingredients:

onions, carrots, zucchini, tomatoes, sweet peppers - 500 grams;
vegetable oil - 250 milliliters;
salt - 1.5 tablespoons;
sugar - 5 tablespoons;
bay leaf - 4-5 leaves.

How to cook:

Peel the carrots and onions, wash the tomatoes and zucchini.
We pass the vegetables through a meat grinder, and then put them in a frying pan. For ease of preparation, prepare a deep bowl.
Peel and wash the pepper, cut it into small cubes and add to the vegetables.
Add salt, vegetable oil, sugar, throw in a bay leaf. Mix everything well and put on fire.
Turn the heat down as soon as the stew begins to simmer and simmer, covered, for about an hour, stirring the contents of the pan occasionally.
Rinse the jars thoroughly and sterilize them. You can use jars of any size, but it is best to use liter jars so that the leftover stew does not disappear after opening the jar.
Fill the jars with the prepared stew and then pasteurize them at a temperature of about 90 °C. This procedure will allow you to preserve your preservation for as long as possible.
Carefully screw the lids on the jars, turn them over, and wrap them well in warm things, for example, a blanket. When the pieces have cooled, place them in the cellar.

Vinegar recipe

Those who like something sour and savory can add vinegar to the dish.

Ingredients:

medium zucchini - 3 pcs.;
tomatoes and sweet peppers - 4 pcs.;
onion - 2 pcs.;
water - 1.5 liters;
salt - 2 tbsp. spoons;
sugar - 5 tbsp. spoon;
vegetable oil - 200 ml;
vinegar 9% - 40 ml;
black pepper - 7 peas;
bay leaf - 2-4 pcs.

How to cook:

Wash the zucchini well and cut into cubes. If there are damage to the skin, they must be removed.
Cut the washed tomatoes and sweet peppers into thin slices.
Cut the onion into small cubes.
Place the chopped vegetables in a saucepan, add salt and sugar, then add sunflower oil.
You need to cook the vegetable stew over low heat for about half an hour. Stir the mixture periodically to prevent it from burning. At the end of cooking, all ingredients should be very soft. Vinegar should be added to the stew when the dish is almost ready.
We wash and sterilize the jars for rolling, put the stew in them while it is hot. Then we dip the jars in boiling water and quickly roll them up. Then we turn the jars over and wrap them up, and after a couple of days we move them to the basement.

Your family will thank you for the opportunity to enjoy a delicious vegetable stew in the winter. It can be used as a snack or simply spread on bread.

Using such simple cooking recipes, you can delight your family with tasty, healthy and varied food. Experiment, add what you like, then you are guaranteed to create a new culinary masterpiece.

With vegetables. It's easy to prepare. The ingredients can most likely be found in your refrigerator. The dish will be satisfying, but light and low in calories. We offer a recipe for meat stew with vegetables.

Method one

For this recipe use:

beef pulp (better veal, it is softer) - 400-500 g;
several medium-sized tomatoes;
1 zucchini (can be replaced with zucchini);
1 eggplant;
2 medium-sized sweet peppers;
about 100 g of green beans (green beans);
several small onions;
2 cloves of garlic;
(your choice);
oil (olive or regular vegetable);
vegetable broth (or plain water) - a glass;
salt and pepper.

Cooking meat stew with vegetables

If you use any of the vegetables frozen, it is better to let them defrost. At this time, you need to prepare the remaining products. Peel the eggplant and sprinkle with salt to remove the bitterness. Then remove the excess salt and add it to the cubes. Rinse the meat if necessary, cut into small pieces. Chop the onion. Heat the oil, throw the meat into it, after 10-15 minutes of frying, add the onion. Zucchini, if it is young, does not need to be peeled. Cut it into cubes. Tomatoes and peppers - into small slices. As soon as the meat and onions are fried, add vegetables to them: beans, peppers, tomatoes, zucchini, eggplant. Cover the dish with herbs (you can take basil, cilantro, parsley) and garlic. Add salt and black pepper. Add hot water to vegetables or (you can use meat). Cover the pan with a lid and simmer for about 40 minutes. Set the heat to slightly lower than medium so that the broth does not evaporate.

Method two

Now let's cook with vegetables. Use:

lean piece of pork weighing about 500 g;
half a kilo of potatoes;
carrots and onions - 1 pc.;
bell pepper and white cabbage;
oil (sunflower or olive) about 100 g;
bay leaf, salt, hot pepper, peppercorns and ground, herbs;
half a liter of water.

Preparation

Start cooking meat stew with vegetables. First of all, cut the meat into small pieces. Pour the indicated volume of oil into a deep frying pan or saucepan with a thick bottom. Fry the meat in it until golden brown. Cut the carrots into thin strips or chop them on a special grater. Add to meat. Cut the potatoes into cubes and immediately place them in the pan. Let it stew with meat and carrots. Chop the onion and bell pepper and add them to the rest of the ingredients. Reduce heat, add salt and ground pepper. Pour water into the vegetables. Now it's time to plant the cabbage. First you need to chop it into small pieces. Place bay leaf, peppercorns, and capsicum on top of the cabbage (you don’t have to cut it). Simmer everything over low heat. Stir the products periodically. Monitor the liquid level; if suddenly the vegetables begin to burn, add a little water. Readiness can be determined by the softness of the ingredients. At the end, taste the dish for salt and pepper. Cooking time takes approximately 50 minutes. For flavor, you can add chopped garlic to meat stew with vegetables. Sprinkle the finished dish with chopped herbs and serve.

Properly prepared vegetable stew is a universal treat. It can be eaten both as a main dish and as a side dish. The main thing is not to skimp on spices and use more tasty ripe vegetables.

A traditional recipe will include a large list of vegetables. Ingredients: half a kilo of tomatoes, eggplants, zucchini, 350 g of onions and carrots, salt, a mixture of peppers, a pinch of cinnamon.

Eggplants without skin are cut into cubes first. They are soaked in salty cold water for 20-25 minutes, after which they are dried with a paper towel.
Tomatoes without skin are cut into small pieces. To easily remove their skins, simply immerse the fruits in boiling water and peel them.
The carrots are cut into slices, and the onions into cubes.
Zucchini without seeds and peel - in the same slices as eggplants.
Vegetables are placed in a cauldron in the following order: eggplants – carrots – zucchini – onions – tomatoes. The ingredients are sprinkled with salt and spices.

Vegetable stew with zucchini is stewed under a lid. It is stirred periodically. Cook the dish until the food is soft.

With added potatoes

Potatoes make any dish more satisfying. For stew you need about a kilogram of it. The remaining ingredients: half a kilo of young zucchini, fresh tomatoes, 150 g of onions, sweet peppers and carrots, garlic to taste, salt, aromatic herbs.

First, pieces of onion and carrot are fried in an oiled cauldron until golden brown. Then bars of zucchini and potatoes are thrown into the container.
The last thing to add is sweet pepper, crushed in any way.
Simmer the mixture over low heat, covered with a lid, for 15-17 minutes. Next, pieces of tomatoes, chopped garlic and spices are sent into it. The food is prepared for another 10-12 minutes.

Before serving, the stew should be thoroughly steeped.

With mushrooms

Champignons are taken both fresh and frozen. They require 300 grams. The remaining ingredients: 2 zucchini, carrots, onions, sweet bell peppers, 2-3 tomatoes, a pinch of Mediterranean herbs, salt, a pinch of sugar.

First, frying onions and carrots in a large amount of oil. Then mushroom slices and pepper cubes are added to these components.
When the vegetables have softened, you can add pieces of zucchini and tomatoes to them.
The mass is salted, sprinkled with seasonings and sugar.

After gentle mixing, the dish is simmered in a thick-walled container with a lid for 15-17 minutes.

Vegetable stew with pork

Adding pork pulp will turn vegetable stew into a very satisfying, nutritious dish. In addition to meat (400 g), the following ingredients will be used: eggplant, large tomato, carrot, onion, sweet meaty pepper, a mixture of hot ground peppers, salt.

All components for stew are always fried in vegetable oil - you can use olive oil, sunflower oil, or any other.
First, medium pieces of pork are cooked in hot liquid until crusty.
Next, the meat is poured with water, salt, spices and stewed for about an hour.

All that remains is to add all the coarsely chopped vegetables to the pork. Together the ingredients are simmered until soft.

Served with spicy ketchup.

How to cook with beef?

Instead of pork, you can take a piece of beef. You will need 400 grams of meat. The remaining ingredients: sweet bell pepper, half a large zucchini, eggplant, 5 potatoes, onion, carrot, garlic to taste, 300 g of white cabbage, a tablespoon of ketchup without additives, a glass of tomato juice, salt, seasonings. The easiest way to prepare this vegetable stew is in a slow cooker.
The pieces of meat will be marinated in tomato juice for a couple of hours.
In the baking program, chopped carrots and onions are fried, as well as marinated beef.
Potato blocks are added to the products. The mass simmers for another 12-15 minutes.
All that remains is to put the remaining vegetables, cut into small pieces, into the oven container. The cabbage is finely chopped, the garlic is passed through a press.

The mixture is seasoned with ketchup, salted, and sprinkled with spices.

Still in the same mode, under the lid, the dish will reach readiness.

With minced meat

Minced meat can be made from any meat. It is better to take a compound one (300 g). Other ingredients: 3-4 potatoes, zucchini, carrots, ¼ head of white cabbage, 2-3 tomatoes, onion, bell pepper, glass of boiled water, salt.
Along with the minced meat, onion half rings and carrot slices are fried for 6-7 minutes. Use a spatula to break up all the lumps in the mass.
After adding finely shredded cabbage and pepper slices to a cauldron or deep frying pan, the mass is cooked for another 5-6 minutes.
At the end, pieces of tomatoes, zucchini and potatoes are added to the mixture.
When the potatoes soften a little, add salted water to the ingredients of the dish.

After stirring, they will simmer under a tightly closed lid for 12-15 minutes.

The finished dish is served hot with any additional sauces.

You can cook stew not only on the stove or in a slow cooker, but also in the oven. Ingredients: 3 potatoes, carrots, ¼ head of cabbage, onion, zucchini, 4 tomatoes, 2 celery stalks, 1 glass of boiled water, salt, Italian herbs, 40 g butter.

First, the diced onion is fried in butter until soft.
All remaining chopped vegetables are sent into the container one by one. Carrots are cut into slices, cabbage - into large pieces. The remaining components are optional.
The products are transferred into a mold along with oil, sprinkled with herbs, salt, and filled with water.

The dish will simmer in a preheated oven for about half an hour. You need to set the temperature to 200-220 degrees.

Vegetable stew with meat and cabbage

This is a very tasty and simple version of stew. It includes many vegetables and meat. Ingredients: 730 g pork, 310 g cabbage, 2 carrots, celery root, garlic to taste, any spices, salt.

The meat is cut into medium pieces.
The cabbage is finely chopped, the garlic is finely chopped, carrots and celery are cut into strips.
First, the meat is fried in a well-heated and oiled frying pan until golden brown.
Then gradually different types of vegetables are added to the container. Pre-frying will allow them to retain their shape and will not turn into mush during further processing.
When all the ingredients are slightly softened, they are salted, sprinkled with spices and kneaded carefully.
Next, the products are filled with a small amount of water and covered with a lid.

The vegetable stew with meat will simmer over the fire for about 40-45 minutes.

With Chiken

With chicken you get a lighter version. In addition to half a kilo of meat, the following products will be used: carrots, small zucchini, onion, garlic to taste, bell peppers, a handful of cherry tomatoes, half a chili pepper, bouillon cube, chicken seasoning, salt.

All vegetables are chopped according to the principle: the longer each of them is cooked, the finer it is cut.
First, carrots with two types of peppers are fried in hot oil. Then zucchini, garlic, onions, and tomatoes are sent into the container. The mass is salted. All its components should soften.
Separately, chicken pieces sprinkled with salt and seasoning are fried over high heat.
Chicken is laid out with vegetables. The ingredients are poured with broth diluted in a glass of water.

It remains to simmer the dish under the lid for another 25-30 minutes.

Recipe for cooking in pots

Pots allow you to make food even more juicy, tender, and aromatic. Ingredients: 2 eggplants, zucchini, carrots, 2 bell peppers, the same number of tomatoes, 3 potatoes, an onion, 120 ml of vegetable broth, 2 teaspoons of lemon pear, a pinch of sugar, salt, spices.

All vegetables are cut into medium pieces. If desired, you can simply grate the carrots on a coarse grater. Tomatoes are first peeled before slicing.
First, pieces of onion, eggplant and zucchini are fried over high heat. These vegetables are sent into portioned pots.
Peppers, tomatoes and potatoes are fried in the remaining oil.
The remaining components are also transferred to pots. They are topped with broth, to which sugar, salt and seasonings are added.
Lemon juice is poured in last.

Closed pots go into a preheated oven for 20-25 minutes.

Tava - traditional Armenian stew

This recipe has an interesting feature - it uses boiled meat. Take 400 grams of beef. The remaining ingredients: 3 tomatoes, lettuce peppers and potatoes, 2 onions, a bunch of fresh basil and parsley, a pinch of cumin, black pepper, suneli hops, salt.

The meat is cut into pieces and boiled in salted water. The broth is left.
All vegetables are cut coarsely and thickly.
The first layer of meat is placed in the cauldron. Next: onions – tomatoes – peppers – potatoes. Each of them is sprinkled with fresh chopped herbs.
All products are poured with the remaining broth and sprinkled with spices. Add salt if necessary.
The mass is simmered over low heat for 40-45 minutes.

The zucchini is removed from the skin and seeds and cut into cubes.
Onions and carrots are chopped randomly.
The tomatoes are skinned and coarsely chopped.
One by one, all the prepared vegetables are fried in hot oil.
First - carrots and onions. Then the remaining vegetables are added to the frying pan.
Zucchini will produce a lot of liquid, so you need to cook the ingredients before it evaporates.
Next, dry rice is poured over the vegetables and water is poured in, in which salt and spices are mixed.

Cook until the cereal is soft.

Vegetable stew with zucchini and eggplant for the winter

Vegetable stew can be turned into an original “winter” snack if desired. Ingredients: 2.2 kg each of eggplant and zucchini, a kilo of yellow and red bell peppers, carrots, tomatoes and onions, a glass of sugar, 110 ml of table vinegar, 55-60 g of table salt, half a liter of vegetable oil.

Eggplant cubes are soaked in cold water and then washed.
Zucchini without skin is cut in the same way.
The pepper is removed from the seeds, stalk and chopped into medium strips.
Carrots and onions are cut into cubes. Tomatoes – in small slices.
All prepared vegetables for vegetable stew with eggplants and zucchini are loaded into a pan, salted, sprinkled with sugar, and filled with oil. The ingredients are simmered for half an hour over low heat.
Next, vinegar is poured in. If the mass is too thick, then add half a liter of water. It remains to simmer the stew on the stove for 7-9 minutes.

It can be prepared from absolutely any vegetables. In combination with aromatic herbs and seasonings, you get a very appetizing side dish or an independent Lenten dish. Vegetable stew recipes offer all sorts of different combinations of potatoes, zucchini, tomatoes, pumpkin, beans, beets, mushrooms, etc. Coping with the preparation of such a dish is not as easy as it seems at first glance. Simply chopped and stewed foods can turn out to be a complete “porridge” when finished.

The five most commonly used ingredients in recipes are:

This will not spoil the taste, but the appearance will disappoint. To prevent this from happening, you need to carefully follow the cooking technology and maintain the temperature regime. Vegetable stew is perfect for those who are trying to stick to a diet and not burden their body. Stewed vegetables do not lose their beneficial properties and are easily digestible. There is no feeling of heaviness after them, so they are great for the holidays. It is best to serve it on a festive table in a large beautiful plate decorated with chopped herbs. Guests will enjoy this food and will decorate the table effectively.