How to cook vegetable stew in a slow cooker. Vegetable stew in a slow cooker - step-by-step recipe with photos

IN summer season weight healthy vegetables saturated with vitamins. The unbearable heat kills your appetite, but you shouldn’t give up food altogether. Easy recipes help out all cooks, even those who don’t like cooking in the summer heat. A multicooker comes to the rescue and is easy to rely on. Lovers of healthy, satisfying food cannot do without this miracle of technology during the hot season. Learn how to cook vegetable stew in a slow cooker. The dish will certainly please all members of your family.

Step-by-step recipes for preparing vegetable stew in a slow cooker with photos

Stew occupies one of the first places in the ranking of summer dishes. It is much easier to cook in a slow cooker than on the stove or in the oven. There is no need to stir the vegetables, see if there is enough oil or liquid - the dish is prepared on its own, and the hostess goes about her business. Stew in a slow cooker has a number of advantages: minimal amount sunflower oil, aesthetic beauty in the end, the result is beautiful display pieces, not just porridge, a large number of aromatic juice, preservation of all vitamins during languishing. Do you want to cook?

Dietary stew of zucchini and other vegetables without oil

If you have set yourself a goal to lose weight over a certain period of time, use the world-famous Dukan diet, which consists of 4 stages. You lose weight and maintain that body weight. Recipe to include dietary ration– stew with zucchini and other vegetables without oil. Take 3 potatoes, and one each of vegetables: zucchini, squash or squash, carrots, onions, sweet peppers, tomatoes, as well as salt, pepper, dill.

Stages of preparing low-calorie stew with vegetables:

First of all, wash all the ingredients, peel them, and leave them in a container with water for some time.
Chop the onion small cubes or half rings.
Grate the carrots or chop them with a knife, as they do professional chefs.
This recipe is a dietary one, so before sending the vegetables, simply grease the bottom of the multicooker with a small amount of sunflower oil. Next, place the onions and carrots inside by pressing “Reheat”.
Cut the potatoes into large cubes and place them in the slow cooker with the rest of the vegetables. Change the mode to “Baking”, set the time on the timer – 1 hour.
Cut the sweet pepper into slices or squares. Send to the dish.
Zucchini, squash or zucchini have the right to compete to see who has the useful substances more, but the amount of vitamins is approximately the same. Cut the selected vegetable into cubes and add to the rest of the ingredients. Add salt and pepper.
Cut the tomato into cubes. If desired, pour boiling water over the vegetable, removing the peel.
Add 100 ml of water to the stew and cover with the multicooker lid.
When the dish is ready, sprinkle fresh on top aromatic dill. Enjoy!

A universal recipe with poultry meat - chicken or turkey

Many men adore meat dishes, therefore on vegetable variations they watch without much appetite. So that your loved one joins healthy recipe stew, add the desired ingredient - meat in the form of chicken or turkey fillet. If you do not have all the ingredients indicated in the recipe, no problem, cook with the vegetables that are available. You will need: half a kilo of chicken or turkey fillet, 4 potatoes, 2 tomatoes, onions, carrots, sweet peppers, a can of beans, vegetable oil, herbs, Bay leaf.

Cooking steps:

Process the fillet. Wash, peel off films, cut into bars or cubes.
Pour sunflower oil into the bottom of the device and set the “Frying” mode to 160 degrees. Place the chopped breast in the slow cooker to fry for 10 minutes.
Peel and wash the onions and carrots. Cut into fine cubes or strips. Add onions and carrots to the meat in the slow cooker and fry for another 5 minutes.
Peel the potatoes and cut into squares. Place in the slow cooker with the rest of the ingredients. Add a glass or a little more water so that the contents completely cover the dish.
Tomatoes and Bell pepper wash it. Cut the tomatoes into cubes, after peeling them. Sweet pepper - in cubes or strips. Add vegetables to the dish.
Add 3 bay leaves and spices (optional) to the vegetable stew with meat. Set the “Stew” mode on the multicooker panel and leave for half an hour.
Ready dish decorate with greens. Bon appetit!

Lung, summer stew suitable during the period of fasting. Even though the recipe is without meat, it’s quite possible to get enough of it at dinner. Some housewives put vegetables in the stew one by one, others put them all together; there is not much difference in taste when cooking in a slow cooker. They will help you make the dish special aromatic spices– saffron, cumin, kumis, turmeric. If these are not available, look in supermarkets ready-made kits. To prepare eggplant stew you will need:

tubers new potatoes– 6 small pieces.
sweet pepper – 2 pcs.
young zucchini or zucchini - 1 pc.
eggplant – 1 pc.
carrots – 2 pcs.
onion – 1 pc.
sausage or rabbit ribs – 300-400 g.
tomato paste – 1.5 tbsp. spoons.
garlic cloves – 3-4 pcs.
spices and salt.

Cooking steps:

Start with the onion - peel and cut into rings. Place in the multicooker bowl for frying. Peel the carrots, cut into slices, add to the onion for another 5 minutes.
Peel the eggplant, cut into large cubes and add salt. Leave for a while to let the bitterness go away.
Wash the potato tubers, remove the young skins, cut into quarters if the size is small. Place in the multicooker bowl, add 1.5 cups of water, and set to simmer mode.
Wash young zucchini and peppers and cut into cubes. Drain liquid from eggplants. Add these ingredients to the dish.
Chop the sausage or wash the rabbit parts. Post top layer.
After 15-20 minutes add tomato paste, finely chopped garlic and spices in a stew.
After a quarter of an hour, check the readiness of all ingredients. If the potatoes are soft, the stew is ready to serve.

Mushroom stew with beef

How can you make your family, when you hear the words “the stew is ready,” rush to the kitchen for their favorite dish, and then ask for more? Need to cook meat option with mushrooms! After all, the secret of stew is that it is so varied, unique and healthy, and you simply can’t get used to it. You will need: half a kilo of beef (neck or tenderloin), 300 g of mushrooms, 4 medium potatoes, 4 cloves of garlic, 2 glasses of water. One by one young zucchini, eggplant, tomato, onion, carrot. As well as vegetable oil and seasonings with salt.

Cooking steps mushroom stew with beef:

The meat will take the longest to cook, so wash it first, remove the veins, cut it into 2.5*2.5 cm cubes. Heat the oil in a slow cooker, send the beef to it, setting the frying or baking mode. Time – 40 minutes.
Wash, peel and chop the carrots and onions. 10 minutes before the end of frying the beef, place the vegetables in the slow cooker.
We clean the remaining ingredients and cut them in your favorite way. Add water, vegetables, champignons, spices and salt to the multicooker. Set the simmer mode for an hour.
Before serving, decorate with herbs.

Cooking a simple vegetable dish with rice and cabbage

It's delicious vegetarian dish By simple recipe Even meat lovers will like it. It is prepared both during the vegetable season and in winter. All ingredients are easy to find on supermarket shelves. Add your favorites if you wish, healthy foods. For 4-6 servings vegetable dish you will need: 250 g cabbage, 1 cup long grain rice (2-2.5 times more water), 2 tablespoons tomato paste and vegetable oil, one onion, carrot, bay leaf, purchased peas, spices and salt.

Steps for preparing stew with rice and cabbage:

We prepare all the vegetables: wash, peel. Chop the onion into squares, carrots into sticks, and shred the cabbage. If there are other vegetables, cut them into cubes.
Add oil to the multicooker bowl, turn on the “Baking” mode, and leave all the vegetables for 10 minutes. If you want to dietary option, skip this step and go straight to stewing.
Rinse the rice with running water. Place in a slow cooker with liquid and tomato paste (replace it with peeled tomatoes). Add saffron, coriander, bay leaf, turmeric, salt. Set the “Pilaf” or “Stew” mode. Time – 45 minutes.
Before serving, decorate the dish with sour cream or herbs. Ready!

How to make stew for a child in a pressure cooker

Many mothers will agree that, having one year old child, you can’t get by with a regular slow cooker. A pressure cooker is something that solves many cooking problems with minimal time. Children's diet- Another one complex issue, which requires a serious approach. Delicious dishes should not cause food allergies. The answer to the question of how to cook baby vegetable stew in a slow cooker will help diversify your baby’s diet. You will need: 150 g of minced tender veal, 3 small potato tubers, 3 cauliflower inflorescences and 2 broccoli, olive oil, salt.

Cooking steps:

If you have meat by weight, make minced meat from it by passing it through a meat grinder or food processor 2 times. Place the first layer in the multicooker in heated oil on the “Frying” mode, hold for 10 minutes.
Wash the remaining vegetables, peel the potatoes, cut everything into small cubes and inflorescences. Send to the meat along with 150 ml of water and a pinch of salt, setting the “Stew” mode for 30-35 minutes or select the accelerated option.
If your baby loves greens, garnish the stew with minced meat with dill.

Video recipe: delicious meat stew with pork and potatoes

This hearty recipe meat stew with soft, juicy pork can become your signature summer dish. It is designed for 6-8 servings and can easily replace the first course for lunch or be a traditional dinner. For the dish, take 400 g of pork neck, 800 g of potatoes, 300 g of tomatoes, 200 g of bell pepper, carrots, onions, half a head of garlic, salt, spices. Before watching detailed recipe Watch the video below for the cooking steps:

Calorie content of vegetable stew

If you are watching your figure and want to stay within your calorie allowance per day, a food caloric intake table will help you. Easy recipes will not add extra centimeters, but more hearty dishes, saturated sunflower oil and seasonings oblige you to visit the gym more often. Check out the caloric content of the above recipes (per 100 grams, ascending):

Diet stew from zucchini and other vegetables without oil - 110 kcal.
A dish for a child in a multicooker-pressure cooker – 130 kcal.
with rice and cabbage – 140 kcal.
Mushroom dish with beef – 180 kcal.
Universal recipe with poultry (chicken or turkey) – 200 kcal.
Delicious meat stew with pork and potatoes – 230 kcal.
Potato dish with eggplants – 260 kcal.

Everyone is well aware of how healthy vegetables are. In addition, they are delicious fresh, stewed, or baked. Therefore, vegetable stew is prepared in the most different countries peace using various ways food processing and unique recipes. As a result, vegetable stew can be called one of the most diverse dishes. Therefore, it is not surprising that recently many recipes have appeared that allow you to prepare vegetable stew in a slow cooker. It must be said that, despite the fact that this method of preparing vegetable stew is not traditional, in a slow cooker it turns out exactly as it should be - tender and juicy. This is because vegetables take a long time to cook in a slow cooker, but not under the most high temperature, as if they were languishing like they once languished in an oven.

Cooking features

It is unlikely that anyone will argue with the fact that in a multicooker the majority famous dishes Easier to cook than on the stove or in the oven. However, there are rules for preparing vegetable stew in a slow cooker, and they must be followed if you want the result to meet your expectations.

Vegetables differ not only in their vitamin and mineral composition, color, shape, size and taste. Their structure is also different, and for this reason, bringing them to readiness requires different time. For example, if you put potatoes and cabbage together and stew them, the potatoes will become soft much earlier. To prevent quickly boiled vegetables from turning into porridge during cooking, they are added last. But meat, if used, is fried first. Thus, the main rule for preparing a delicious vegetable stew is to observe correct sequence product bookmarks.
If all the products included in the vegetable stew are fried separately, and then combined and simmered together, the stew will have the most attractive appearance, but the taste will win it. However, in this case it will be less healthy than a stew, during the preparation of which the vegetables are not fried.
The stew will look more appetizing if the vegetables are cut into pieces of approximately the same shape and size.
To prevent vegetables from burning during stewing, water is often added to vegetable stew. When preparing a dish in a slow cooker, you can do without water, thanks to which the stew will acquire more rich taste. To prevent the vegetables from burning while they are stewing in the slow cooker, the juice released from them will be enough. However, if the stew takes a very long time to cook, then it is better to add a little water than to be afraid that everything will burn and spoil.
More interesting taste The stew can be flavored with spices and sauce. Often used tomato sauce, but there are recipes with cream and sour cream.

Vegetable stew is a complete meal and does not require any additions, however, if desired, it can be made with meat, mushrooms, sausage, making it even tastier and more satisfying.

Dietary vegetable stew in a slow cooker

potatoes – 0.4 kg;
zucchini – 0.3 kg;
carrots – 150 g;
onions – 75 g;
sweet pepper – 0.2 kg;
tomatoes – 0.3 kg;
fresh dill – 50 g;
olive oil – 10 ml;
salt, spices - to taste.

Cooking method:

Wash the zucchini and dry with a napkin. If you come across a rather large specimen, you will have to peel it, cut it lengthwise into 2 parts, and remove the seeds with a spoon. In this case, the weight should be measured in relation to the zucchini pulp used for cooking.
Cut the zucchini pulp, or the whole zucchini if the vegetable is young, into cubes about 1 cm in size.
Wash the pepper, cut it in half lengthwise, remove the seeds and stem. Cut the pepper into squares with a side length of about 1 cm.
Peel the onion and finely chop it with a knife.
Peel the carrots and grate them on a fine grater.
Wash the dill, dry and finely chop.
Peel the potatoes. Cut the tubers into pieces the same as the zucchini pieces.
Wash the tomatoes and cut into cubes.
Grease the multicooker bowl with a thin layer of oil. It is convenient to do this with a pastry brush, then the bottom of the bowl will be evenly covered and the oil consumption will be minimal.
Place onions and carrots on the bottom, place tomatoes on top. Place potatoes and zucchini on them.
Pour in 100 ml of water, add salt and spices to taste.
Lower the multicooker lid and run the “Bake” program for one hour. 10 minutes before readiness, open the lid and add dill, stir. Then cook until the program completes.

Due to the fact that the vegetable stew prepared according to this recipe does not contain harmful and high-calorie foods, it can be called dietary. It will be even easier and healthier if you exclude potatoes from the composition, replacing them with green beans or green peas.

Vegetable stew with cream

potatoes – 1 kg;
white cabbage – 0.5 kg;
zucchini – 0.5 kg;
tomatoes – 0.5 kg;
cream – 0.2 l;
butter – 50 g;
garlic – 2 cloves;
salt, pepper - to taste.

Cooking method:

Peel the potato tubers and cut them into cubes. The size of the cubes will be optimal if their edge length is about 1 cm.
Wash and, if necessary, peel and seed the zucchini. Cut them into cubes the same size as the potatoes.
Wash the tomatoes. Make a cross-shaped cut on them (on the side opposite the stalk). Boil water and place tomatoes in it. Blanch them for 2 minutes.
Remove the tomatoes from the boiling water with a slotted spoon and plunge them into cold water for a few minutes to cool quickly. Peel the skins from the fruits.
Cut the tomato pulp into small pieces of arbitrary shape. Place in a bowl to allow the juices to drip into it.
Finely chop the garlic with a knife.
Wash the cabbage, remove the top wilted leaves. Cut a piece required weight and shred it.
Place oil in the multicooker bowl. Turn on the unit by selecting the “Frying” program. If your appliance does not have such a program, it can be replaced with the “Baking” program.
When the butter has melted, lightly fry the potatoes in it (5 minutes), then add the zucchini and cabbage, fry them along with the potatoes for another 5 minutes. If the cabbage is young, it cooks quickly and therefore is not added first. If you have cabbage autumn variety, you need to put it in first and only after 5 minutes add potatoes, after another 5 minutes - zucchini.
5 minutes after introducing the zucchini, add tomatoes and chopped garlic to the vegetables. Be sure to pour the juice that drained from the tomatoes into the bowl. Fry all the vegetables together without changing the program for another 10 minutes, then turn off the multicooker for a while.
Add salt and spices to the dish to taste, pour in the cream and mix everything. Turn on the unit by selecting the extinguishing mode. Cook the dish in this mode for 40–50 minutes, depending on the age of the vegetables (young ones always cook faster).

Vegetable stew prepared according to this recipe has a delicate creamy flavor and literally melts in your mouth. Garlic gives it spicy aroma, and tomatoes – light sourness and a pleasant shade.

Vegetable stew with minced meat in a slow cooker

minced meat – 0.5 kg;
zucchini – 0.5 kg;
potatoes – 0.5 kg;
onions – 0.2 kg;
carrots – 150 g;
vegetable oil – 40 ml;
salt, pepper - to taste;
tomato paste – 20 ml;
water – 50 ml.

Cooking method:

Wash the zucchini, remove seeds and peel, cut into small cubes. If the vegetables are young, you can cut them without peeling them.
Remove the skins from the onion. Cut it into small pieces.
Peel and grate the carrots on a coarse grater.
Peel the potatoes and cut into cubes.
Pour oil into the multicooker bowl and turn on the unit, selecting the “Frying” or “Baking” program. Fry the minced meat for 10 minutes.
Add onions and carrots, fry for another 5 minutes.
Place the potatoes and zucchini in the multicooker bowl without removing the minced meat from it.
Dilute tomato paste with water, add salt and pepper. Pour the resulting sauce over the vegetables.
Lower the multicooker lid and switch the cooking mode to “Stew.” Set the timer for 40–60 minutes, depending on the size of the pieces and the age of the vegetables.

Before serving, the prepared stew can be sprinkled with chopped garlic, fresh herbs, finely chopped with a knife. This dish is very satisfying and does not require any additional additions.

Vegetable stew is one of the easiest dishes to prepare. With all this, it remains tasty and healthy and is quite capable of completely replacing lunch or dinner.

Stew is an indispensable dish in the diet of everyone who loves to eat tasty and healthy food. Vegetable option- a reliable ally of girls of all ages in the struggle for harmony, and stew with meat will be a pleasant surprise for your husband. This incredibly healthy and simple dish can be prepared not only in a frying pan, but also in your favorite kitchen appliance many busy ladies - in a slow cooker. So, we will need vegetables, meat (if we decide to cook more hearty option), a slow cooker and a pinch of inspiration.

Vegetable stew from eggplant and zucchini

For this recipe we will need 2 eggplants and the same amount of zucchini, a couple of large onions, 3 tomatoes, and one large and juicy carrot. Cut the zucchini and eggplant into cubes and leave for a while. Attention: since eggplants have a tendency to be bitter, regular salty water. Pour the bowl cold water, add salt and throw in the chopped eggplants. And leave for 1-2 hours. Don't worry, the eggplants won't become too salty, but all the bitterness will go away.

Cut the carrots into slices, onions into rings, and tomatoes into slices. Fry the carrots in vegetable oil for a few minutes in the “Baking” mode. We put the vegetables in the multicooker in layers: eggplants at the bottom, tomatoes above, then zucchini and tomatoes again. Next, lay out the carrots, another layer of tomatoes and sprinkle everything with onions. Salt and pepper each layer. We cook for an hour in the “Baking” mode, then another 20 minutes in the “Warming” mode.

Vegetable stew with cream

If the soul requires something exquisite, and extra centimeters on the waist hint at a strict diet, do not despair: you can always prepare a healthy vegetable stew with tasty and tender cream. For this dish we will need 8-10 medium-sized potato tubers, 2-3 tomatoes, 1 young zucchini, a glass of medium-fat cream, a quarter of a head of cabbage, and a clove of garlic.

Cut the potatoes, zucchini and tomatoes into cubes, finely chop the cabbage and crush the garlic. Turn on the multicooker to the “Fry” mode and heat 2-3 tablespoons of vegetable oil. Place the chopped potatoes in a bowl and brown them. We also fry the zucchini, then the tomatoes and garlic. Mash the cabbage with your hands and put it in a bowl. Fill everything with cream. After this, select the “Baking” mode and leave our stew to simmer for 60 minutes.

Stew with meat

When vegetables alone are no longer enough and your body craves animal proteins, don’t rush for a hamburger: it’s better to opt for stew with meat cooked in a slow cooker. The set of vegetables may change depending on the season (for example, in summer, meat will be in harmony with zucchini, young peas and tomatoes, and in winter, potatoes can be used as the basis for a stew). By the way, thrifty housewives should think in advance about frozen vegetables, which will give your dishes a summer flavor even in winter. Champignons will also not be superfluous in meat stew.

Cut the meat into small pieces. Turn on the “Frying” mode, pour a little vegetable oil into the bowl and fry the meat until golden crust(about 15 minutes). Then cut the onion into thin half rings and add to the meat. Finely chop the carrots and also pour into the bowl. Then add the rest of the vegetables, mix and cover with a lid. Turn on the “Stew” mode and after an hour enjoy the finished dish.

We hope that with our tips you will be able to prepare the most delicious and aromatic stew. The main thing is to cook with pleasure and love. Bon appetit!

Vegetable stew is considered one of the best summer dishes. Seasonal vegetables available, and their quality is beyond doubt. Every housewife will find for herself and her family a recipe that her loved ones will love. Cooking in a multicooker does not require complex special skills: everything is simple and convenient.

Classic vegetable stew in a slow cooker

Stew cooked in a slow cooker does not require constant stirring; it will not burn, dry out or turn into a mushy mass.

Ingredients:

squash – 460 g;
cherry – 7 pcs.;
garlic – 3 cloves;
potatoes - 3 tubers;
onion – 86 g;
linseed oil – 30 g;
salt - to taste.

Cooking steps:

Chop the onion into squares. Heat the oil in a multi-bowl and add the onion. Enter the “Frying” mode and fry for two minutes.
Chop the garlic. Throw it into the multi-bowl and fry for another 30 seconds.
Wash, peel and cut the vegetables into cubes so that when stewing they do not turn out to be a shapeless mass.
We need to lay out our vegetables one by one. First squash, then potatoes, cherry tomatoes. Sprinkle with salt. Do not stir. Set the “Quenching” mode for 35-45 minutes.
Open the multicooker and mix everything.

Fragrant stew V own juice Best served with fresh crispy bread, garnished with herbs. Can be supplemented salted wild garlic or pickled gherkin.

How to cook with pork meat?

The spicy dish succeeds even inexperienced housewives. A rich vegetable stew with meat in a slow cooker will delight all members of your family.

Ingredients:

pork pulp – 440 g;
potatoes – 430 g;
carrots – 76 g;
avocado – 3 pcs.;
tomato paste – 4 tbsp. l.;
onion – 72 g;
garlic – 3 cloves;
salt - to taste;
pepper – 0.3 g;
olive oil – 95 ml.

Cooking steps:

Chop the pulp into squares. Place in a frying pan and fry without adding oil.
Chop the onion into cubes and the carrot into rounds. Heat the oil in a multi-bowl and add the vegetables there. Fry for two minutes. Add garlic and tomato paste. Transfer the meat, add a little water and simmer for two minutes.
Cut potatoes and avocado into slices. Place everything in a multi-bowl. Add spices. Stir, pour in a multi-glass of water and simmer for 32-42 minutes, stirring occasionally.

The resulting stew will taste better with sour cream or natural yoghurt. Complete the meal with flaxseed flatbread or garlic buns.

Vegetable stew with chicken in a slow cooker

Vegetable stew will be loved not only by adults, but also by kids. A dietary low-fat dish will look great in the center of a feast.

Cooking steps:

Rinse the fillet in water and cut into pieces. Fry it in a frying pan with oil, adding salt and pepper. It is important to ensure that the fillet does not dry out or crack.
Chop the vegetables into large squares. Remove the skins from the cherry tomatoes. Pour oil into the multicooker and arrange all the vegetables there in layers. Cover with a lid and simmer for 11 minutes without stirring.
Open the lid, add salt and stir. Leave to simmer for another 14 minutes.
Then add the fried meat to the vegetables and stir. If necessary, add water. Simmer for another 12 minutes.

When the dish is ready, sprinkle with cilantro and parsley and let sit for another 6 minutes. The taste and aroma will be richer, and the color will be more varied.

With eggplants, zucchini and potatoes

Stew with eggplant and potatoes will be yours signature dish. Ideal for those housewives who do not want to spend their evenings cooking, but want to spend time with loved ones.

Ingredients:

potatoes – 510 g;
onion – 75 g;
eggplant – 240 g;
zucchini – 260 g;
tomatoes – 2 pcs.;
carrots – 79 g;
pepper – 1 pc.;
sesame oil – 2.5 tbsp. l.;
salt and pepper - to taste.

Cooking steps:

Chop the potatoes. Pour oil into the multi-bowl. In the “Fry” mode, fry the potatoes until golden brown.
Chop the onion into slices and carrots into strips. Add to potatoes and fry.
Chop the eggplants, zucchini and tomatoes into large chunks. Chop the pepper into bars. Place vegetables in a slow cooker, add salt and pepper. Fry for 11-14 minutes, stirring constantly.

This stew can be a main dish for people who are fasting. It is so delicious that you will make it daily for your family.

With the addition of cabbage in a slow cooker

Using a multicooker, you can program a dish and add all the ingredients for dinner in the morning. There are no perishable ingredients among the ingredients, and you don't have to worry about the end result.

Ingredients:

kohlrabi cabbage – 326 g;
zucchini – 290 g;
eggplant – 239 g;
tomatoes – 2 pcs.;
onion – 81 g;
carrots – 79 g;
pepper – 1 pc.;
linseed oil – 82 ml;
salt, pepper powder - to taste.

Cooking steps:

Chop the cabbage. Place it in a multi-bowl with butter.
Chop the zucchini, eggplant into large slices, pepper into bars, and the onion into half rings. Grate the carrots with a grater. Place everything in the slow cooker.
Remove the skins of the tomatoes and coarsely chop the pulp and seeds. Throw into the bowl. Pour a glass ice water. Salt and pepper. Set the “Extinguishing” mode for 24-32 minutes.

Today I will share the recipe completely traditional dish, which can be made with almost any combination of vegetables (to suit your taste).

Such dishes are especially relevant in the autumn, when the stores are full of fresh vegetables.

Well, how can we not remember that vegetables contain great amount vitamins, and on the eve of the cold winter season this is especially important for our body.

For vegetable stew in a slow cooker, I came across suitable zucchini. This is what we will use as the main ingredient. Go!

Ingredients

Zucchini (1 piece small size or in my case - half large zucchini)
Eggplants (3-4 pcs)
Carrots (1 large or a couple of small ones)
Tomato (1 piece)
bell pepper(3 pcs)
Bow (1 piece)
Sour cream (3 tbsp.)
Salt, spices

This is the combination of vegetables I came up with. Of course, it is possible various options.

Step 1 - prepare the ingredients

All vegetables, of course, need to be washed and peeled.

First of all, we bravely tackle the eggplants. There is no need to peel the skin off them, just cut off the stalks and cut the eggplants into half rings.

Eggplants are sliced!

To prevent the eggplants from becoming bitter, put them in a deep plate and cover with salt. Leave it like this for half an hour. During this time we will have time to prepare the rest.

Eggplants sprinkled with salt. I highly recommend not skipping this step. It would be a shame if the finished dish tasted bitter, wouldn’t it?

Let's move on to the zucchini. More precisely, to the zucchini. To quickly and easily peel a zucchini, I offer short instructions below.

The zucchini needs to be cut crosswise into two parts. As you can see, I used in this recipe only half a zucchini, since I came across a very worthy representative!

With one easy and confident movement of the hand, we cut our half of the zucchini into two parts!

Then carefully remove the seeds from the middle.

The zucchini is cut and the seeds are removed.

Turn over and cut each half into half rings approximately 1-1.5 cm thick. You can use a tape measure or determine the thickness by eye. Joke. Better with roulette

Looks good. Let's continue.

Carefully cut off the skin from each half ring. This is much faster and easier than peeling the whole zucchini.

The skin has been successfully cut off, only a little remains!

And finally, cut the half rings into small cubes.

The zucchini is peeled and cut into cubes, which means you can move on to other ingredients.

We're done with the zucchini. It's time to cut the potatoes.

With potatoes, everything usually happens much faster and easier.

Three carrots on a coarse grater. I didn’t have a lot of carrots in stock, you can take more. Carrots give our vegetable stew a pleasant sweet flavor.

There weren't enough carrots, but more could be done.

Chop the onion and bell pepper.

*Sobs*
The bell pepper is chopped!

We cut the tomato into cubes - again, no tricks.

Don't be angry, Senor Tomato!

Suddenly we remember about eggplants covered in salt. During this time they will give a small amount of brownish juice. Drain the juice and rinse the eggplants thoroughly with water.

You can endlessly look at three things. One of them is eggplants drenched in water. Without a doubt.

Place the eggplants on a kitchen towel. If you are in the mood, you can sing a song about a towel.

They are so defenseless on this towel. Work contemporary art called "Eggplant on a Towel".

Squeeze to get rid of excess water.

Do you see eggplants? And I don't see. And they exist!

We're done preparing the ingredients.

Step 2 - place the ingredients in the slow cooker

Make sure that the multicooker does not overfill. If some of the vegetables don’t fit in, it doesn’t matter. They can be added later, when the vegetables have “fried” a little.

All ingredients are placed in a slow cooker.

Place the multicooker in baking mode for 20 minutes.

After the signal, open the lid and add the vegetables that did not fit in (if any, see above), add three tablespoons of sour cream and salt.

You can add seasonings to suit your taste.

After adding sour cream and salt, do not forget to carefully (so as not to scratch the surface of the pan) mix the contents with a special spatula - plastic or silicone.

Step 3 - stew vegetables in a slow cooker

We are reaching the finish line.

After adding sour cream, spices and salt, set the “Stew” mode for 2 hours.

If you want it faster, you can put it in the “Baking” mode for another 20 minutes, instead of two hours in the “Stewing” mode. It will also be very tasty, but still, in the “Stew” mode, the multicooker is capable of creating real masterpieces.

Ready dish. You can put it on plates!

Vegetable stew in a slow cooker is ready!

Reward for work

Our vegetable stew in a slow cooker is ready! Bon appetit!

Let me sum it up. Wonderful and very tasty dish With stewed vegetables. Quite easy and useful. The maximum cooking time is about 3 hours in the “Stew” mode, including preparing the ingredients.

This is a lot, but if we remember that for 2 hours and 20 minutes out of these 3 hours we do not interfere with the cooking process, the picture becomes more joyful

This is what zucchini flowers look like. They can be used in salads or, say, stuffed.

Have you ever thought that “zucchini” is called both the vegetable we just cooked and a small restaurant?

Zucchini (which is a vegetable) is a type of pumpkin. Contains many vitamins and antioxidants, which, however, are destroyed when exposed to high temperatures.

The ideal cooking method is baking (for example, in the oven).

They say that eating zucchini prevents the appearance of gray hair.

And in some countries, not only the fruits, but also the flowers of zucchini are used for cooking. Would you like a salad with zucchini flowers?