Simple recipes of vegetable stew

Ragout from vegetables can serve as an excellent side dish. It fits perfectly with all kinds of meat and looks very appetizing on the table.

Stew of vegetables:

For cooking, you need to take potatoes, sweet Bulgarian peppers, onions and eggplants in equal quantities (2-3 pieces each). Potatoes are peeled off, peppers from sunflower seeds, aubergines are enough to rinse and cut off dried ends from them. Then all the ingredients, including the peeled onions, are cut into cubes of the same size and transferred to a deep pan. There also add a couple of finely chopped cloves of garlic and 2 tbsp. Spoons of tomato paste. Salt, stir and pour water. When the vegetables become soft, the stew is ready. A few minutes before the readiness to add a few peas of black pepper and sprinkle with fresh herbs.

Vegetable stew with beetroot in the oven:

Ingredients: 3 carrots, 2 beets, onion, 5-6 pcs. Potatoes, 200 gr. Fresh cabbage, salt and greens. Beet cut into small, thin rings or slices and fry in vegetable oil. Onions are cut into thin half rings, carrots and potatoes in small slices. Cabbage shred, all the vegetables are put in heat-resistant dishes, salt, poured into water and mixed. The oven is heated to 180 and put into it a stew for 60 minutes. Finished dish sprinkled with fresh herbs.

The following recipe for vegetable stew is very simple. All preparation will take no more than half an hour.

It will take: 3 young, small zucchini, 3 eggplants, green onions, dill, 6 pcs. Tomato, bell pepper and spices to taste. Marrows, tomatoes and eggplants are cleaned and cut into cubes. Vegetables are thrown into a saucepan, sprinkled with onion and dill, and a little oil is added. All the salt, mix and pour water so that the vegetables are closed. You can add a little favorite seasoning to your liking. When the water boils, the fire is reduced, cover the stew with a lid and leave to stew for about 40 minutes.

Vegetable stew with cabbage:

For cooking, take: 300 gr. Cabbage, 2 small zucchini, 1 sweet pepper and one carrot, two small tomatoes, a pair of cloves of garlic. Squash, carrots and peppers cut into cubes, cabbage - small squares. Vegetables are transferred into a deep frying pan and fry for 10 minutes. Add 3 spoons of tomato paste, garlic, mix and pour with water. Add bay leaf, peppercorn and a tablespoon of flour, diluted in ½ cup of water. Stew on low heat, until the vegetables are soft - about 40 minutes.

Aromatic vegetable stew with spices:

You need to take 2 small zucchini, sweet pepper and eggplant, three tomatoes, 1 carrot and 1 onion, garlic, a tablespoon of vodka and tomato paste, curry seasoning, tarragon and ginger.

Vegetables are cleaned, washed, cut into cubes and blotted with a paper towel. The onion is finely chopped and fried. After 5 minutes, zucchini, eggplant and carrots are added to it, and a few minutes later - tomatoes. When vegetables are browned, add a little water and leave them to stew on low heat for about a quarter of an hour. A few minutes before the preparation lay a paste, vodka, 0.5 teaspoon ground ginger, curry and a pinch of tarragon. Salt to taste.

Ragout of vegetables with potatoes:

You will need: potatoes - 6 pieces, one eggplant, two Bulgarian peppers, carrots, garlic, a large onion and 2 tablespoons of tomato paste. Potatoes are cleaned and cut into large cubes. Eggplants - circles, which are then divided into 4 parts. Carrots are rubbed on a large grater, and peppers and onions are cut with wide half rings. Garlic cloves are passed through garlic or finely-finely chopped. All the ingredients are piled in a saucepan, mixed, salted, peppered to taste, poured a glass of water, add tomato paste and left on the stove for an hour. To stew not burned, it must be periodically mixed.