Vegetable stew with potatoes. Cooking recipes

Stew can be cooked not only delicious, but also useful. Vegetables, stewed without adding fats, is one of the traditional recipes of the diet menu. And lovers of nutritious dishes to add the missing ingredients will not be difficult. So, a few simple recipes.

Ragout of vegetable with zucchini, potatoes, cabbage and tomatoes

Currently, the preparation of stewed dishes is often used multivarku. Let's prepare a stew in it. Thanks to a modern instrument, there is no need to add oil. Due to this, the caloric content of the dish decreases. In summer you can use fresh vegetables, and in winter - frozen billets. So, a vegetable stew with potatoes and zucchini. Use cabbage, tomatoes, garlic, zucchini, potatoes, cream (10%), salt. Take the amount of food based on the size of your bowl. Wash potatoes, remove the skin, cut into cubes. Young squash is not necessary to clean, enough to cut into pieces. Tomatoes grind, garlic can be added entirely and then taken out or chopped finely. Cut the cabbage. Immediately attach it and remember with your hands. Fold all the products in a bowl, pour over the cream and stir. Cooking vegetable stew with potatoes is necessary on the program "Baking". Time depends on the number of ingredients. On average, this is one hour. You can salt the dish before switching on the program or several minutes before it is ready. Such a stew can be prepared for small children.

Vegetable stew with potatoes, zucchini and greens

Another simple recipe for stew. You will need: potatoes, Bulgarian pepper, carrots, zucchini, onion green and onion, tomato paste, dill, parsley, basil, black pepper, vegetable oil, salt. We will prepare the dish in the traditional way - on the stove. But if you want to use multivark, then use the recommendations from the previous description. Wash, peel and cut potatoes and carrots. Cut the onions into half rings. Cut the young squash into slices. In a deep frying pan, or better in a cauldron, save the carrot and onions. Put the potatoes, zucchini, and peppers to them. Pour water and simmer for about half an hour. Wash the greens. Chop not too finely. Add to the kazan, season the vegetable stew with the potato tomato paste, salt, put the pepper. Stir well. Leave on the fire for 10 minutes.

Vegetable stew with potatoes and aubergines

The recipe includes the following ingredients: potatoes, aubergines, tomatoes, Bulgarian pepper, onions, carrots, greens, spices. Wash the vegetables. Peel the potatoes, cut them into cubes. With eggplant, the skin can not be removed if they are young. Chop the onion. Grate (large or small) grate the carrots. Pepper Bulgarian cut into thin strips. Scald boiled tomatoes. This will make it easy to remove the skin from them. Grind them. Chop the greens. You can use dill, basil, green onion, parsley. In the cauldron, fry onions and carrots. After you put them pepper Bulgarian, tomatoes, eggplant, potatoes. Tomatoes must give juice, then pepper the dish, salt, add spices. Pour a glass of water and put out half an hour under the lid. Depending on the number of products, reduce or increase cooking time. Vegetables should become soft, cooked. A few minutes before the end of cooking, add greens. For flavor, put a slice of garlic. Allow the stew to stand for 15 minutes, serve to the table.