Vegetable stew

Vegetable stew

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for cooking vegetable stew

  1. Zucchini 1 kilogram
  2. 2 carrots
  3. Potato 600 grams
  4. Cabbage 1 forks
  5. Onions 2 pieces
  6. Tomato paste (or 3 pieces of fresh tomato) 1 tablespoon
  7. Spices (salt, ground pepper) to taste to taste
  8. Vegetable oil 4 tablespoons
  9. ½ teaspoon vinegar
  10. Dill 1/2 beam
  • Main Ingredients Cabbage, Zucchini
  • Serving 6 servings
  • World Cuisine


Bowl, Vegetable knife, Cutting board, Large cauldron, Colander, Tablespoon

Cooking vegetable stew:

Step 1: Prepare the vegetables.

Rinse the squash thoroughly, peel and cut them into cubes measuring approximately 1.5 by 1.5 centimeters. If zucchini young seeds can not be removed. Next, put them in a deep cup, and then add a little salt. Peel the potatoes and carrots, try to do this extremely carefully. Cut them into cubes too. Salt the potatoes to taste.

Step 2: Stew the vegetables separately.

Pour vegetable oil into the cauldron to the bottom and fry the zucchini in low heat in separate portions in it, stir them periodically until the golden crust appears. Put the finished zucchini on a colander, so that excess vegetable oil drains, while the next part of the zucchini is placed in a cauldron. Make sure that the oil drains completely. After you fry all the zucchini, you need to do the same with potatoes and carrots. Then place them in a colander in the same way.

Step 3: Add the onion and tomato paste.

Peel and chop two small onions into thin rings. Fry the onion until golden in the remaining vegetable oil, then add the tomato paste or fresh tomatoes, chopped very finely, and simmer for 10 minutes. Do not overdo it at this stage. Chop small cabbage forks. Be careful when handling the knife. Add cabbage to the onion and simmer in a cauldron for 15-20 minutes with the lid closed. Put the pre-fried zucchini in a cauldron with cabbage, also add potatoes and carrots. Sprinkle all the contents with salt, pepper, vinegar to taste. Then you need to mix everything very carefully. Stew vegetables on low heat until cooked, while stirring occasionally. When all the ingredients are soft, it means our stew is ready. Chop the previously washed dill finely and add it to the vegetable stew when it is ready.

Step 4: Serve the vegetable stew.

Before serving the dish, you can decorate it with fresh herbs (parsley, dill). Or put on sheets of cabbage or lettuce. Good appetite!

Recipe Tips:

- - Try to strictly observe the proportions stated in the recipe.

- - Choose only good vegetables, as a spoiled product will make the taste of the resulting dish much worse.

- - Try to adhere to time limits in the process of heat treatment of vegetables so that they do not burn, and do not remain half-moist.

- - More often use this dish in your diet, as it is very useful, rich in vitamins and minerals that positively affect the human body. Also, vegetable stew does not contain excess carbohydrates.


  1. Mezibar

    Something they didn't send private messages, which is a mistake

  2. Babatunde

    This one topic is simply incomparable :), it is very interesting to me.

  3. Karoly

    This is a common conditionality

Write a message