Acquaintance with stewed vegetables occurs in early childhood. In Russia, potatoes, cabbage, carrots, pumpkins, turnips, zucchini, eggplant, bell peppers and tomatoes are traditionally used for stewing. This list has expanded significantly over the past decades, cauliflower and other types of cabbage, green beans and more have become popular and available. Cooking stewed vegetables - vegetable stew - is simple and fairly quick.
Pick your recipe
You will need
-
- large potatoes - 3-4 pieces;
- small zucchini - 1 piece;
- eggplant - 1 piece;
- cabbage - 300 g;
- cauliflower - 200 g;
- bell pepper - 1 piece;
- carrots - 2 pieces;
- medium onions - 2 onions;
- garlic - 2-3 cloves;
- tomatoes - 3-4 pieces;
- salt to taste;
- bay leaf - to taste;
- hot pepper - to taste;
- dill and parsley to taste;
- ginger - to taste;
- vegetable oil - 1/2 cup.
Instruction manual
1
Cut potatoes into large pieces, slices - zucchini and eggplant. Sauté these vegetables individually in a small amount of vegetable oil and lay them in a cauldron in layers. Then cut the fresh cabbage into small squares, put the next layer, on it - small inflorescences of cauliflower.
2
Finely chop the onions, carrots, julienne and bell peppers. Fry them in one pan, first putting onions, then carrots and last pepper. Chop the peeled tomatoes, they can be replaced with tomato paste, and add to the pan with sautéed vegetables. Stew for 10 minutes, then add hot peppers, if you like, about half a teaspoon of ginger powder and salt. Stew for several minutes and pour the dressing into the cauldron on prepared vegetables. If there is not enough liquid, add a little water, but it should not cover the vegetables, since in the process of preparation juice of zucchini and eggplant is secreted.
3
Put the cauldron on a small fire and simmer the vegetables for 20-30 minutes, put the bay leaf there immediately. At the very end of cooking, add crushed garlic and finely chopped parsley and dill, although it can also be sprinkled on a plate with it. Braised vegetables are ready. They go well with meat, but you can serve as an independent dish. During fasting, such a dish is simply irreplaceable.
note
In the Caucasus and Latin America, stewed beans of different types, which are cooked more often with meat, are very popular. Cilantro is often added to bean dishes.
Stewed vegetables are good for digestion, they are easier to digest and do not cause discomfort in the stomach, like many fresh vegetables (for example: cabbage, onions, garlic).
Useful advice
It is not necessary to have a whole set of vegetables, without a few of them you will also get a delicious dish. Vegetables that go to the dressing, it is better to put everything.
You can safely experiment with vegetables - add and replace the ingredients of the dish.
Tomato paste must be diluted with water, making tomato juice out of it, before being added to the dressing.
In the stewed vegetables, you can add other herbs: basil, thyme, tarragon, …