In the summer, you rarely want to cook heavy and complex dishes. And I want to spend a minimum of time in the kitchen, while trying to cook a satisfying and versatile dish that will please you with its taste both hot and cold.
Pick your recipe
You will need
- - Bulgarian pepper - 150 g;
- - carrots - 200 g;
- - onion - 120 g;
- - tomato - 300 g;
- - zucchini - 300 g;
- - cabbage - 350 g;
- - rice - 1 glass;
- - vegetable oil - 0.5 cups;
- - water - 1 l;
- - salt, rosemary, uzo-suneli, cloves, garlic - to taste
Instruction manual
1
To cook oriental stew from young vegetables you will need a cauldron or a pan with a thick bottom. You can also use ceramic dishes.
Vegetable fat should be poured into the selected container. Unrefined sunflower oil is best suited for this.
Then add the prepared young vegetables to the vegetable oil: peeled and diced onions, peeled and chopped sweet bell peppers, chopped and cut into thin strips.
2
Peel the young sweet carrots, cut them into circles or half circles and add the next layer to the vegetables. In this case, it is best to choose thin, finger, carrots.
3
Zucchini choose a small size, with delicate skin. Such zucchini is also called dairy. Since many do not like boiled and stewed zucchini, you can grind a vegetable using a coarse grater. If the family does not have ardent opponents of zucchini, you can cut the fruit into cubes or straws. And send to the pan to already prepared vegetables.
And add coarsely chopped white cabbage.
4
When choosing cereals for stew from young vegetables, give preference to round Kuban rice or special rice for pilaf. To prepare this dish, you can use not only rice, but also various other cereals to enrich the taste and useful properties of stew. So, along with rice, you can put bulgur, mung bean, millet, green or brown lentils. It is better not to use Arab red lentils, as it is best and most quickly boiled in mashed potatoes.
Pour the selected cereal or cereal mixture evenly over prepared vegetables. Spread sliced tomatoes on top.
5
Top with salt and put spices, which must first be grated a little in a mortar. This is necessary in order to get the maximum aroma and taste.
Heat the water to a boil and pour vegetables on it.
Cover the pan and simmer the young vegetable stew over the smallest heat until the croup is soft. If necessary, hot water can be added during cooking.
6
Remove the pan from the stew from the heat, mix, cover again and let stand for five to ten minutes. Before serving, you can add finely chopped parsley, cilantro, and finely chopped young garlic to the stew.
Oriental stew from young vegetables is most successful when cooked in a tang — special Oriental dishes with a special elongated lid. Add water in this case is not necessary. Using tangin involves braising in the oven.