Today we will tell you in our article how to properly prepare a delicious vegetable stew . This wonderful dish can be either purely vegetable or with the addition of meat, and the ingredients for its preparation can vary depending on taste preferences.
How to cook a stew from zucchini and eggplant?
Ingredients:
- young courgettes - 2 pcs .;
- eggplant - 2 pieces;
- potato tubers - 4 pcs .;
- sweet Bulgarian pepper large - 2 pcs .;
- fresh tomatoes - 4 pcs .;
- 1 large carrot;
- large onion - 1 pc .;
- purified water at will - 50-100 ml;
- garlic - 2 cloves;
- vegetable refined oil - 100 ml;
- salt - to taste;
- a ground mixture of peppers - to taste;
- fresh greens.
Preparation
Eggplant washed, cleaned from the skin, cut in half and dipped in salt water for thirty minutes. In this way we will get rid of unnecessary bitterness.
We clean, crush cubes onions and fry in a hot bowl or deep saucepan in vegetable oil before browning.
Potatoes and young zucchini are peeled and cut into cubes, carrots are mugs, and sweet Bulgarian pepper, peeled from seeds, with large cubes. After the time, we take the eggplant from the water and cut it into cubes. Fresh tomatoes are immersed for a few seconds in boiling water, and then into cold water, cleaned of skins and cut into small slices.
Then you can do it in two ways: fry each vegetable separately in vegetable oil or lay it in raw milk. With the first option, the taste of the dish, of course, wins, but with a lack of time, you can not do this.
To fried onions we send first potatoes, on top sweet sweet peppers, then eggplants and zucchini, and we finish with carrots and tomato slices.
We season the ragout with salt, a mixture of ground pepper and stew, covered with a lid and without stirring, fifteen to thirty minutes, depending on whether we pre-cooked vegetables. The juiciness of tomatoes is usually enough for vegetables to be stewed in their juice, but if you like ragout more liquid, then after filling all vegetables you can pour a little cleaned water.
At the end of the meal throw the chopped garlic, mix and leave to stand for fifteen to twenty minutes.
We serve the finished stew, decorating with branches of fresh greens.
How to cook a stew with meat and vegetables in a multivark?
Ingredients:
- any meat without bone - 550 g;
- young zucchini small size - 3 pcs .;
- potato tubers - 4 pcs .;
- sweet bell pepper - 2-3 pcs .;
- medium-sized tomatoes - 3-4 pcs .;
- carrots of medium size - 2 pcs .;
- onions of medium size - 2 pcs .;
- purified water - 100 ml;
- vegetable refined oil - 75 ml;
- salt - to taste;
- spicy herbs - to taste;
- garlic (optional) - 1-2 cloves;
- a ground mixture of peppers - to taste;
- fresh greens.
Preparation
Meat washed, dried with paper towels or napkins and cut into small slices. We put it into the capacity of the multivark, pre-pour the vegetable refined oil into it and turn on the "Baking" or "Frying" mode for twenty minutes. Then add half-rings of onions and fry for another ten minutes.
Washed young zucchini and potatoes are cleaned from skins and cut into large cubes, and carrots and sweet Bulgarian pepper with straws or brusochki. We put all the cooked vegetables to the meat with the onions, pour in the purified water and switch the multivark to the "Quenching" mode. We cook the stew for fifteen minutes, then open the lid, add the peeled peeled and freshly squeezed fresh tomatoes, season with salt, ground with a mixture of peppers and herbs to your taste and gently mix. We cook another hour, add garlic if desired, let the stew sit for another fifteen minutes, and serve it to the table, decorating with fresh herbs.