Prepare all the ingredients needed for the recipe in advance. You can take fresh green peas or canned green peas.

At the very beginning of cooking, take a large-grained variety of rice, rinse well in running water until the water turns light. Pour the rice into the casserole and pour about 3 cm of water on top of the rice. Lightly salt and bring to a boil, then reduce heat and simmer until the liquid evaporates. Rice should never be stirred, otherwise it will not turn out crumbly and will turn into porridge.

While the rice is cooking, take the onion, peel and chop into medium-sized half rings. If the onion is large, you can cut it into 4 parts.

Peel the potatoes and cut into 2x2 cm cubes.

Take carrots, preferably red varieties. Peel and cut into slightly smaller cubes. Approximately 1X1 cm.

Tomatoes need to be firm and unripe. Place them in boiling water and hold until the skin softens. Then remove the skin and chop the tomatoes into small pieces.

Take a suitable sized cauldron, pour in vegetable oil, heat and discard the onion. When the onion is lightly fried, add chopped carrots and stirring regularly, fry over low heat for 3 - 4 minutes. Then add green peas and let fry for another 3 minutes. Place the potato cubes and fry for another 3 minutes. Then pour in enough water to cover all the vegetables. And let everything simmer over low heat for about 15 minutes. After this, discard the tomatoes, add salt to taste, crumble the chicken stock cube, add ground black allspice and chopped garlic and chili pepper. And simmer for another 15 minutes.

When the rice is ready, mix it well with melted butter, spread the rice base evenly on a flat dish, lyagan or portioned plates, depending on how you will serve the dish. Place a pile of prepared vegetables in the middle of the plate, garnish with finely chopped fresh herbs on top and serve. The dish turned out amazingly tender and amazing in taste, with a pleasant aroma of vegetables. For children, you can prepare basella without using chili pepper. Cook, pamper your household and treat your friends.

If desired, you can add your favorite spices to the vegetables when stewing. They will give the dish its own special aroma.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

The long-awaited summer has arrived! And this means that you can finally prepare all kinds of vegetable dishes - light and satisfying, healthy and tasty, bright, appetizing and so different! Even the simplest vegetable stew can be prepared in such a way that it will not soon get boring. And meat is not the most important ingredient in it. Although, if someone does not accept vegetables without meat, then why not add a piece of chicken or tender veal to the vegetables. But it’s better to exclude pork - it’s too fatty and heavy food for summer.
There is no meat in the proposed recipe for vegetable stew; this is a lean version of vegetable stew. If you decide to cook, first fry the meat and then follow the recipe.

Ingredients:

- new potatoes – 5-7 tubers;
- green peas in pods – 300-350 g (or 100 g of peeled peas);
- carrots – 2 pcs;
- large onion – 1 piece;
- zucchini – 2 pcs;
- vegetable oil - as much as needed;
- salt - to taste;
- thyme – 2 pinches;
- ground pepper (black and red) – 0.5 tsp each;
- water – 1 glass;
- purple or green basil - several sprigs;
- fresh parsley and dill, green onions.

Recipe with photos step by step:

To ensure that tender young zucchini does not lose its shape and remains slightly crispy, they need to be fried, transferred to a plate and added to the stew at the end of cooking. Cut the zucchini into circles (do not cut off the skin), then cut the circles into 3-4 pieces to make long sticks. Heat the vegetable oil in a saucepan and fry the zucchini.

At this time, we will have time to peel the carrots for the vegetable stew with potatoes and cut them into long cubes (or whatever is more convenient for you).

Cut the onion into feathers. The onion needs to be cut into 4 parts and then chop each part.

The zucchini is fried. Remove them from the saucepan with a slotted spoon and transfer them to a plate.

In the same oil, fry the carrots and onions until soft.

Fry the vegetables over low heat until they brown evenly. While the carrots and onions are simmering in oil, scrape the thin skin from the new potatoes and cut the tubers into small pieces.

When the potatoes are lightly fried and oily, pour a glass of water into the saucepan. Add salt to taste. Cook the vegetable stew with potatoes and green peas over low heat, covered, until the potatoes are soft (15-20 minutes).

If you have young peas in pods, remove the peas and rinse them under cold water. Instead of fresh peas, you can use frozen ones. It is better not to add canned food - the taste of vegetable stew will be completely different.

Add fried zucchini to the finished potatoes. Cook the stew for another 5 minutes.

Add green peas and all the greens to the stew. Warm up the stew, keep it on low heat for 2-3 minutes. Remove from the stove and let it brew for a bit. If desired, you can add a few tablespoons of thick sour cream to the already prepared stew (or serve the sour cream separately).

Vegetable stew can be served hot, freshly prepared, warm, or cooled - it is tasty in its own way in each case. For vegetable stew with potatoes and green peas, slice fresh cucumbers, tomatoes, or prepare a light

Green peas are very helpful in winter! Any dish to which it is added becomes bright, summer-fresh, light and very appetizing. But on one condition - if the peas do not lose their bright green color. The secret is simple - before adding peas to the rest of the vegetables, dip them in boiling water for 1-2 minutes (), remove them with a slotted spoon and immediately immerse them in ice water. It is advisable to have edible ice cubes in the water. After such “hardening”, the peas can be cooked for as long as you like - they will remain just as fresh and bright. Let's prepare a vegetable stew with green peas and other vegetables - potatoes, zucchini and carrots.

Recipe information

Cooking method: stewing.

Ingredients:

• potatoes – 6-7 pcs.
• carrots – 2 pcs.
• onion – 1 pc. (large)
• zucchini or zucchini - 1 pc. (small)
• frozen green peas – 200-250 g
• water or vegetable broth - 1.5-2 cups
• turmeric - a pinch
• – 1-2 tbsp. l. (taste)
• ground black and red pepper – 1/3 tsp each
• salt - to taste.

Preparation:

On a note:

• To keep the vegetable pieces in shape, do not stir the stew too often. As soon as you fill the vegetables with water or broth, leave them to simmer over low heat. You can stir the stew once after adding the green peas - that will be enough.
• You can also cook

Today I am sharing with you a family recipe. My mother taught me how to cook stew many years ago. Maybe she doesn’t remember how it happened, but for me it was almost a magical action, and maybe, because of my involvement in the process, even then, as a teenager, I loved vegetables J
Of course, we prepared this stew not in modern kitchen gadgets such as the Panasonic SR-TML 500 multicooker, as I do today, but simply in a cast-iron pan with a lid in the oven. But even today this stew turns out just as tasty as many years ago, only faster.
We always add canned peas to this homemade stew, it adds its own special taste. There is no need to drain the liquid in which the peas are located; we also add it to the stew.
The dish is not at all complicated, you chop one ingredient and send it to cook, while at the same time you chop the next one. This reduces the cooking time, and due to the fact that different vegetables are added at different times, because they require different heat treatments, the pieces are kept intact and do not fall apart. This is also facilitated by laying vegetables in layers and not stirring them until almost the end of cooking. I indicate 1 hour for stewing, but the time may depend on the vegetables, if you feel that the vegetables are not yet cooked, then add another 15-30 minutes on the same program.
If desired, you can add a clove of finely chopped garlic to the eggplant layer.

Ingredients:
1 large carrot
1 large onion
2-3 potatoes
1 eggplant
¼ white cabbage
1 zucchini
¼ cauliflower
2 tomatoes
1 can (340g) canned green peas
salt, pepper, vegetable oil
greens for serving

Cooking method:
Wash all vegetables.
Coarsely chop the carrots, onions and potatoes into pieces approximately 1.5 x 2 cm in size.
Pour oil into the multicooker bowl, add carrots, then onions and potatoes.
Turn on the slow cooker to the “Roasting” program for 10 minutes.

At this time, prepare and gradually add the remaining vegetables. Chop them coarsely as well.
Salt the eggplant and mix with a little oil, so its color and taste will be better after cooking.
Add eggplant to the vegetables in the slow cooker, then add white cabbage, zucchini

and last but not least, cauliflower.
Do not mix the vegetables. Leave in layers. Close the lid of the multicooker. Switch the multicooker to the “Stew” program for 1 hour.
After the specified time has passed, open the slow cooker, add chopped tomatoes and peas.

Add salt and pepper, mix the vegetables, close the lid and leave the stew for half an hour in the turned off multicooker.
Serve hot with herbs, you can season with sour cream.

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