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

Classic vegetable stew with eggplant and zucchini

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

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  1. The first cubes are cut eggplant without skin. They are soaked for 20-25 minutes in salty cold water, and then dried with a paper towel.
  2. Skinless tomatoes are cut into small pieces. To easily peel their skin, it is enough to immerse the fruits in boiling water and peel.
  3. Carrots are cut into circles, and onions into cubes.
  4. Zucchini without seeds and peel - in the same slices as eggplant.
  5. Vegetables are laid out in a cauldron in the following order: eggplant - carrot - zucchini - onion - tomatoes. Components are sprinkled with salt and spices.

Stewed vegetable stew with zucchini under the lid. Periodically, it stirs. You need to cook the dish until the products are soft.

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With the addition of potatoes

Potato makes any meal more satisfying. For stew it is taken about a kilogram. The remaining ingredients: half a kilo of young zucchini, fresh tomato, 150 g of onion, sweet pepper and carrot, garlic to taste, salt, aromatic herbs.

  1. First, slices of onion and carrot are fried in an oiled cauldron until golden brown. Then bars of zucchini and potatoes are thrown into the container.
  2. Last added sweet pepper chopped in any way.
  3. On low heat, the mass is extinguished, covered with a lid, 15-17 minutes. Next, pieces of tomatoes, chopped garlic and spices are sent to it. Preparing a meal for another 10-12 minutes.

Before serving, the stew must be well brewed.

With mushrooms

Champignons are taken both fresh and frozen. They need 300 grams. The remaining ingredients: 2 zucchini, carrot, onion, sweet bell pepper, 2-3 tomatoes, a pinch of Mediterranean herbs, salt, a pinch of sugar.

  1. First, frying on a large amount of oil is prepared from onions and carrots. Then mushroom slices and cubes of pepper are sent to these components.
  2. When the vegetables soften, you can pour pieces of zucchini and tomatoes to them.
  3. The mass is salted, sprinkled with seasonings and sugar.

After gently mixing, the dish is cooked in a thick-walled bowl with a lid for 15-17 minutes.

Vegetable stew with pork

The addition of pork pulp will turn a 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 meat pepper, a mixture of hot ground peppers, salt.

  1. All components for stews are always fried in vegetable oil - you can take olive, and sunflower, and any other. First, in a hot liquid, medium slices of pork are cooked to a crust.
  2. Next, the meat is poured with water and salt, spices and stewed for about an hour.
  3. It remains to add all the coarsely chopped vegetables to the pork. Stew together the ingredients until soft.

Served with spicy ketchup.

How to cook with beef?

Instead of pork, you can take a piece of beef. Meat will need 400 grams. The remaining ingredients: sweet bell pepper, half a large zucchini, eggplant, 5 potatoes, onions, carrots, garlic to taste, 300 g of white cabbage, a tablespoon of ketchup without additives, a glass of tomato juice, salt, seasonings. The easiest way is to cook such a vegetable stew in a slow cooker.

  1. Pieces of meat will be pickled in tomato juice for a couple of hours.
  2. The baking program fries chopped carrots and onions, as well as pickled beef.
  3. Potato bars are added to the products. The mass languishes for another 12-15 minutes.
  4. It remains to put the remaining vegetables, cut into small pieces, into the oven container. Cabbage is finely chopped, garlic is passed through a press.
  5. The mixture is seasoned with ketchup, salted, sprinkled with spices.

Everything in the same mode under the lid of the dish will reach readiness.

With minced meat

Minced meat is suitable for any meat. It is better to take a compound (300 g). The remaining ingredients: 3-4 potatoes, zucchini, carrots, ¼ head of cabbage, 2-3 tomatoes, onion, Bulgarian sweet pepper, a glass of boiled water, salt.

  1. Together with the minced meat, half the onion rings and carrot slices are fried for 6-7 minutes. With a spatula you need to break all the lumps in the mass.
  2. After adding finely shredded cabbage and pepper sticks to a cauldron or deep pan, the mass is cooked for another 5-6 minutes.
  3. At the end, slices of tomatoes, zucchini and potatoes are added to the mixture.
  4. When the potatoes soften a little, the constituent dishes are poured with salt water.
  5. After mixing, they will be stewed under a tightly closed lid for 12-15 minutes.

The finished dish is served hot with any additional sauces.

Bake the dish in the oven

Stew can be cooked not only on the stove or in the slow cooker, but also in the oven. Ingredients: 3 potatoes, carrots, ¼ cabbage, onion, zucchini, 4 tomatoes, 2 celery stalks, 1 cup boiled water, salt, Italian herbs, 40 g butter.

  1. First, the onion is fried in butter until soft, diced.
  2. All remaining chopped vegetables are sent to the container in turn. Carrots are cut in circles, cabbage - in large pieces. The remaining components are optional.
  3. Products are transferred to the form with oil, sprinkled with herbs, salt, poured with water.

The dish will languish in a preheated oven for about half an hour.It is necessary to set the temperature of 200-220 degrees.

Vegetable stew with meat and cabbage

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

  1. The meat is cut into medium slices.
  2. Cabbage is finely chopped, garlic is chopped finely, carrots and celery are cut into strips.
  3. First, the meat is fried in a well-heated and oiled pan until golden.
  4. Then gradually different types of vegetables are added to the container. Preliminary roasting will allow them to maintain their shape and will not turn into porridge with further processing.
  5. When all the ingredients are slightly softened, they are salted, sprinkled with spices and gently kneaded.
  6. Next, the products are poured with a small amount of water and closed with a lid.

Vegetable stew with meat will languish over a fire for about 40-45 minutes.

With chicken

With chicken, a more lightweight option is obtained. In addition to a pound of meat, the following products will be used: carrot, small zucchini, onion, garlic to taste, Bulgarian sweet pepper, a handful of cherry tomatoes, half a chili pepper, bouillon cube, chicken seasoning, salt.

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

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

Potted recipe

Pots allow you to make the meal even more juicy, delicate, aromatic. Ingredients: 2 eggplants, zucchini, carrots, 2 bell peppers, as many tomatoes, 3 potatoes, onions, 120 ml of vegetable broth, 2 teaspoons of lemon plow, a pinch of sugar, salt, spices.

  1. All vegetables are cut in medium slices. Carrots, if desired, can simply be grated on a coarse grater. Tomatoes before cutting first get rid of the skin.
  2. First, pieces of onion, eggplant and zucchini are fried over high heat. These vegetables are sent to portioned pots.
  3. Peppers, tomatoes and potatoes are fried in the remaining oil.
  4. The remaining components are also transferred to the pots. Top they are filled with broth, which added sugar, salt and seasonings.
  5. The last to pour lemon juice.

Closed pots are sent to the preheated oven for 20-25 minutes.

Tava - traditional Armenian stew

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

  1. The meat is cut into pieces and boiled in salt water. The broth is left.
  2. All vegetables are chopped thickly.
  3. The first layer of meat is laid out in a cauldron. Further: onions - tomatoes - peppers - potatoes. Each of them is sprinkled with fresh chopped herbs.
  4. All products are poured with the remaining broth and sprinkled with spices. If necessary, add up.
  5. Stew the mass over low heat for 40-45 minutes.

The broth at the finished dish is drained, served separately from meat and vegetables - in bowls.

With rice

Rice will be the main nutritious ingredient of stew (instead of potatoes). It is taken 180 grams. Other products: a pair of small zucchini, 2 tomatoes, onions, carrots, 35-370 ml of water, salt.

  1. Zucchini get rid of peels and seeds, cut into cubes.
  2. Onions and carrots are chopped at random.
  3. Tomatoes get rid of the skins and cut large.
  4. In turn, all prepared vegetables are fried in hot oil.
  5. First - carrots with onions. Then the remaining vegetables are sent to the pan.
  6. Zucchini will give a lot of liquid, so you need to cook the components before it evaporates.
  7. Then dry rice is poured over vegetables and water is poured, in which salt and spices are mixed.

Prepares until the grain is soft.

Vegetable stew with zucchini and eggplant for the winter

Vegetable stew can be turned into an original “winter” appetizer if desired. Ingredients: 2.2 kg 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.

  1. The eggplant cubes are soaked in cold water and then washed.
  2. Zucchini without peel are similarly cut.
  3. Pepper gets rid of seeds, stalk and chopped with medium straw.
  4. Carrots and onions are cut into cubes. Tomatoes - medium sized slices.
  5. All prepared vegetables for vegetable stew with eggplant and zucchini are loaded into the pan, salted, sprinkled with sugar, poured with butter. Components are stewed for half an hour at low heat.
  6. Next vinegar is poured. If the mass is too thick, then also half a liter of water. It remains to languish the stew on the stove for 7-9 minutes.

Ready snack is poured into prepared cans.

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