Vegetable stew is one of the dishes that gives room for culinary fantasies and every time pleases with a new no less interesting and original taste.
To prepare this dish you can use absolutely any vegetables in different combinations and proportions. Adding meat products or mushrooms to the vegetable stew will give it a richness and nutritional value.
The original taste of the dish can be supplemented using a variety of spices and fresh herbs to your taste.
Below we offer a few of the most common recipes and tell you how to properly prepare a delicious vegetable stew in a multivariate.
Vegetable ragout with chicken in a multivark
Ingredients:
- chicken meat - 500 g;
- potato tubers - 3-4 pieces;
- Bulgarian sweet pepper, preferably of different colors - 2 pcs .;
- fresh tomatoes - 3 pcs .;
- carrots - 2 pieces;
- onion - 2 pcs .;
- garlic - 1-2 cloves;
- purified water - 120 ml;
- vegetable refined oil - 85 ml;
- salt - to taste;
- freshly ground mixture of peppers - to taste;
- any greens to your choice - to taste.
Preparation
In the capacity of the multivarka with the vegetable refined oil poured into it, we brown the chicken meat and cubes of onions twenty minutes, sliced into slices, setting the "Fry" or "Baking" mode.
Potatoes and tomatoes are rid of the peel and crushed in cubes, and carrots and sweet Bulgarian pepper with straw. We put chopped vegetables to the chicken with onions, top up the purified water, season with salt, freshly ground with a mixture of peppers and let in the "Quenching" mode for thirty minutes. At the end of the cooking process, we throw the chopped garlic, let the ragout brew for another fifteen minutes, and serve it to the table, seasoned with greens.
Vegetable stew with minced meat in a multivark
Ingredients:
- minced meat - 500 g;
- Potato tubers - 5 pcs .;
- eggplant - 1 piece;
- small vegetable marrow - 1 pc .;
- ripe fresh tomatoes - 2 pcs .;
- carrots of medium size - 1 pc .;
- onion - 2 pcs .;
- garlic - 3 teeth;
- purified water - 100 ml;
- vegetable oil - 55 ml;
- salt - to taste;
- freshly ground mixture of peppers - to taste;
- any greens to your choice - to taste.
Preparation
We stuff the minced meat into the bowl of the multivark and brown the fifteen minutes with vegetable oil, setting the appliance to the "Baking" or "Frying" mode. Then add the chopped onions, carrot with straw and fry for another ten minutes. Now lay the previously washed and peeled squash and eggplant zucchini, tomato slices, pour hot water, season with salt, freshly ground with a mixture of peppers, switch the multivark to the "Quenching" mode and prepare, without mixing, thirty minutes. Then throw the chopped garlic, fresh herbs, gently mix and leave in the "Heating" mode for another ten minutes.
Vegetable stew with mushrooms in the multivark
Ingredients:
- mushrooms - 320 g;
- potato tubers - 4 pcs .;
- small vegetable marrow - 1 pc .;
- fresh tomatoes - 1 pc .;
- carrots of medium size - 1 pc .;
- onion - 1 pc .;
- garlic - 2 teeth;
- purified water - 100 ml;
- vegetable refined oil - 50 ml;
- salt - to taste;
- spices - to taste;
- any greens to your choice - to taste.
Preparation
Peel off the husks and cut small cubes with onion cubes and put the carrots into a multi-bowl container and brown with vegetable oil, including the "Frying" or "Baking" mode for fifteen minutes. Then we lay the mushrooms washed and cut into plates, get rid of the peel and cut into not very large cubes of potato tubers, zucchini and tomatoes, season with salt, spices to your taste and switch the multivark to "Quenching" mode, setting the time for forty minutes. Five minutes before the end of cooking, we throw the garlic squashed through the press and chopped fresh greens.