The abundance of fresh vegetables in the summer allows you to feed your family with a simple but very tasty dish called ragout. The basis of this dish can be any vegetable, but today we'll talk about how to make a vegetable stew with potatoes.
Recipe for vegetable stew with potatoes
Ingredients:
- potato tubers - 950 g;
- courgettes young - 450 g;
- fresh tomatoes - 450 g;
- onion - 100 g;
- carrots - 150 g;
- Bulgarian sweet pepper - 150 g;
- vegetable oil for frying - 100 ml;
- garlic - 3-4 cloves;
- pepper - to taste;
- salt - to taste;
- twigs of fresh greens .
Preparation
Onions and carrots are cleaned, crushed with straws and fried in a cauldron or saucepan with a thick bottom to ruddy. Then throw the peeled and diced tubers of potatoes and zucchini. There we send sweet pepper, chopped slices or straws. Cover with a lid and simmer on light fire for fifteen minutes. Then we put the tomatoes, crushed with cubes, season with salt, pepper and cook for another ten minutes. Throw chopped garlic and let it brew for ten minutes. Ready-made stew decorate when serving with twigs of fresh greens.
Vegetable stew with meat and potatoes
Ingredients:
- low-fat pork - 750 g;
- potato tubers - 1250 g;
- zucchini - 1100 g;
- string beans - 650 g;
- onion - 450 g;
- fresh tomatoes - 650 g;
- Bulgarian sweet pepper - 210 g;
- a cube of broth - 1 piece;
- vegetable oil for frying;
- garlic - 2 cloves;
- pepper - to taste;
- salt - to taste;
- Fresh or dried basil leaves - to taste;
- twigs of fresh greens.
Preparation
Pork washed, well dried and cut into cubes of medium size. In a bottle of cauliflower or a pot with a thick bottom, pour a little vegetable oil and lay the prepared meat in it. Fry on high heat until a uniform beautiful crust, stirring.
We clean and finely chop the onion, shift it to meat and fry for five minutes. Potato and zucchini tubers are peeled, crushed in cubes, browned individually in a frying pan with vegetable oil and sent to a pan to the meat. Then we throw the fried beans, also fried in a frying pan. Fresh tomatoes and peeled garlic finely chop, sweet Bulgarian pepper cut into strips and pawn to the rest of the vegetables. Fill all the broth, prepared from water and bouillon cube, mix, season with salt, pepper and leaves of dried or chopped fresh basil.
After the full boiling of the stew, cook it under the lid on low heat for twenty minutes. When serving, decorate the branches with fresh greens.
Vegetable stew with eggplants, potatoes and cabbage in a multivariate
Ingredients:
- potato tubers - 3-4 pieces;
- eggplant - 1-2 pieces;
- onion - 1 pc .;
- white cabbage - 0.5 small fork;
- zucchini courgette of small size - 1 piece;
- sweet Bulgarian pepper - 1 piece;
- fresh tomatoes - 2 pcs .;
- vegetable oil - 75 ml;
- Spices and spicy herbs - to taste;
- salt - to taste;
- pepper - to taste;
- fresh greens of dill and parsley - to taste.
Preparation
We clean the bulb, cut it into half rings and place it into the multivark's container, having previously poured vegetable oil into it. Turn on the "Frying" or "Baking" mode and fry the onion rings until golden for about fifteen minutes.
Meanwhile, prepare the rest of the vegetables. To begin with, all of them will be washed and dried. Potatoes are peeled and cut large. We chop the cabbage and sweet peppers with petals, and the zucchini and eggplant are semicircular. Tomatoes are cut into small slices.
Now lay out the vegetables in the following order: potatoes, cabbage, sweet Bulgarian pepper, zucchini squash, eggplant and tomatoes. Each layer is gradually seasoned with herbs, spices, pepper and salt. We finish with a layer of chopped fresh greens. We install the "Quenching" program for one hour.
If desired, you can add at the end of the preparation chopped clove of garlic or soy sauce .