12.08.2016

Hi all! Vika Leping is with you, and today I will talk about how to cook vegetable stew with potatoes! I’ve had the recipe for a long time, but I still haven’t gotten around to showing it to you. And in vain, because potato stew It turns out extremely tasty, homemade and satisfying. Preparing, as usual, is not difficult and does not take long.

Once upon a time, I already talked about how to cook, meat eaters, you are welcome. Today's vegetable stew is no less tasty and nutritious. I haven’t eaten meat for a long time, so I replace it in every recipe with soy or adapt the recipe to my own taste preferences, just like this time.

My grandmother prepared almost the same stew; in Ukraine it is also called vegetable stew with potatoes. But grandma added to it tomato paste, but mommy is no longer here. Memories from childhood led me to prepare this delicious dish. I’m not sure that it is identical to my mother’s version, but I will post this delicious dish in the “recipes from my mother” section.

So, how to cook vegetable stew, step-by-step recipe with photos.

Ingredients

• - 300 gr
• - 200 gr
• - onion - 2 pcs.
• - 2 cloves
• - vegetable or purified water - 500 ml
• - parsley, dill - 0.5 bunch
• - or Ghee butter;
• - rosemary, Italian or Provencal herbs, dried ginger or other favorites

Cooking method

Cooking vegetable stew with potatoes is an extremely simple matter. The main dish is prepared from improvised ingredients that are always on hand. We clean and wash all vegetables and herbs. Cut the onion into quarters, then in large pieces, garlic - in rounds.

Since the vegetable stew contains potatoes, we also cut it into large cubes, and the carrots into large circles.

Place a deep frying pan, saucepan or cauldron over medium-high heat. A delicious vegetable stew with potatoes can be made in any container. Pour a little vegetable oil or, which does not become carcinogenic when heated, and you can prepare it yourself by clicking on the link. Place onion, garlic and carrots in heated oil and fry, stirring, for about 5 minutes.

Bring to a boil, cover with a lid, reduce heat and leave to simmer for 15 minutes. Finely chop the parsley and dill, add almost all the greens to the vegetable stew, the recipe for which is almost finished, mix and leave for another 5 minutes.

Turn off the heat, place the main dish on plates along with the gravy, sprinkle with the remaining herbs and serve. Now you know how to cook vegetable and potato stew!

The vegetable stew recipe is finished, so I'll quickly summarize.

Brief recipe: vegetable stew with potatoes

1. We clean and wash vegetables and herbs.
2. Prepare vegetable broth or replace it with purified water.
3. Cut the onion into quarters, then in half lengthwise to make large cubes, potatoes - into large cubes, carrots - into large circles, garlic - also into circles.
4. Place a deep frying pan or other container over medium-high heat, pour in vegetable oil or put , put onion, carrots and garlic in a frying pan, fry, stirring, for 5 minutes.
5. Add potatoes, stir and fry for another 5 minutes.
6. Add salt, pepper, spices, Bay leaf, fill vegetable broth or water, stir, cover and bring to a boil.
7. Reduce heat to low and simmer for 15 minutes.
8. Finely chop the greens and place them in the pan, leaving a little for decoration, stir and simmer for another 5 minutes until the vegetables are soft.
9. Turn off the heat, place on plates along with the broth, sprinkle with herbs and serve.
10. Hooray! You know how to make vegetable stew!

The recipe for vegetable stew with potatoes has come to an end, as you can see, it’s really very simple to prepare, so go for it! Also, tell me, how is the weather there? It’s mid-August here, and outside the window it’s almost like autumn, only 15 degrees. This is my first time in Kyiv in the summer, but they say that the colder weather will not last long. Although, to be honest, I’m already enjoying this coolness. The main thing is that tomorrow it is not cloudy, otherwise Sergei and I are going to look at the shooting stars :)

Last week I pleased you with a dish. And very soon I will tell many more delicious recipes! So stay tuned so you don't miss out. , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real, as is bringing to life the recipe for vegetable stew with potatoes.

Vika Leping was with you! Cook with joy, tell your friends how to make vegetable stew with potatoes, like, leave comments, appreciate it, tell us what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course enjoy your food! I love you, be happy!

Vegetable stew- one of the most universal dishes. It can be eaten as independent dish or serve as a side dish. It goes well with fish, meat, mushrooms, and sausages. Vegetable stew with cabbage and potatoes is especially popular, since these products are the most accessible. At the same time, the stew made from them turns out very tasty if you know just a few subtleties.

Cooking features

Vegetable stew with cabbage and potatoes is easy to prepare, so even a novice housewife can cope with this task. But a dish prepared according to the same recipe may have different taste. Why? The thing is that there are several important rules, which allow you to prepare not just a vegetable stew, but a very tasty and aromatic one.

• The most delicious stew It is obtained from young vegetables, but it can be prepared from any, as long as they are not spoiled. You can even use sauerkraut, but if it is too sour, you need to rinse it before cooking.
• Do not chop vegetables for stew too finely. Otherwise, during prolonged simmering, they will soften too much, and the dish will turn into “porridge”, which is not very pleasant to eat.
• All vegetables have different textures and are cooked different times. Therefore it is necessary to comply correct sequence product bookmarks. Usually this sequence is described in recipes. General rule This is: young white cabbage is placed after the potatoes, and mature cabbage is placed before it. Sauerkraut is placed after potatoes or along with them. If other varieties of cabbage are used, different rules apply, which, as already mentioned, are reflected in specific recipes.
• If the recipe includes meat, it is fried until golden brown crust and only after that they begin to introduce vegetables.
• The taste and aroma of vegetables in the stew will be revealed better if it is simmered for a long time over low heat in a thick-walled container. This could be a thick-walled saucepan, a cauldron, or a duck pot. Vegetable stew turns out delicious even in a slow cooker.
• If the vegetables included in the stew are first fried separately, and then combined and simmered in the sauce, the stew will turn out especially tasty. However, frying in oil increases the calorie content of the dish, so those who are watching their figure can do without it or fry only part of the vegetables using minimum quantity oils

The technology for preparing vegetable stew with cabbage and potatoes may depend on the specific recipe, so you must follow the recommendations given in it exactly. Then you will have a truly tasty and aromatic vegetable stew.

Vegetable stew with fresh cabbage and potatoes

• potatoes – 0.7 kg;
• white cabbage – 0.7 kg;
• zucchini (optional) – 0.25 kg;
• carrots – 150 g;
• onions – 150 g;
• tomatoes (optional) – 0.3 kg;
• sweet pepper – 0.25 kg;
• tomato paste – 20–40 ml;
• water – 100 ml;
• vegetable oil - as much as needed;
• salt, pepper - to taste.

Cooking method:

• Wash the potatoes, peel and cut into slices.
• Wash the cabbage. Remove wilted top leaves. Chop, but not too finely.
• If you cook in the summer, then prepare the tomatoes. To do this, cross-shaped cuts need to be made on the side opposite the stalk. After this, bring the water to a boil and put the tomatoes in it for a couple of minutes. Then remove the tomatoes with a slotted spoon and cool. They will cool faster if you put them in cold water. After this, the tomatoes just need to be peeled and cut into cubes. If you are cooking in winter, you can do without tomatoes, but in this case you should take 2 tablespoons of tomato paste, while when using fresh tomatoes You can get by with one spoon of their paste.
• In the summer, it is advisable to include zucchini in the stew. It needs to be cut into cubes about 1 cm in size. If the zucchini is not too young, then it will first have to be peeled and seeds removed.
• Peel the onions and carrots. Finely chop the onion with a knife, chop the carrots on a coarse grater.
• Wash the pepper. Cut off its stalk and remove the seeds. Cut the pepper lengthwise into 4 parts, chop into quarters of rings.
• Heat vegetable oil in a frying pan and fry in it potato wedges before golden color, transfer the potatoes to the cauldron.
• Place the zucchini and peppers in the frying pan where the potatoes were fried, fry them for 7-8 minutes and also transfer them to the cauldron. If you do not use zucchini, then fry one pepper for 5 minutes.
• In the same pan, fry the cabbage. If it is young, then it is enough to fry it for 5 minutes, otherwise the frying time should be 10 minutes. Transfer the cabbage to the cauldron with the remaining vegetables.
• Place onions, carrots, tomatoes in the cauldron. Pour in tomato paste diluted with water. Add salt and spices. Place the cauldron on the stove and simmer the vegetables over low heat under the lid for 30 minutes.

Potato and cabbage stew will be even more fragrant if, 10 minutes before it is ready, you throw garlic and fresh herbs chopped with a knife into the cauldron.

young white cabbage in this recipe you can replace Beijing. In this case, the taste of the dish will be slightly different, but no less pleasant.

Vegetable stew with sauerkraut, potatoes and rice

• sauerkraut – 0.25 kg;
• rice – 0.2 kg;
• potatoes – 0.5 kg;
• carrots – 0.2 kg;
• tomato paste – 20 ml;
• water – 0.2 l;
• vegetable oil - as much as needed;
• salt, pepper, herbs - to taste.

Cooking method:

• Rinse the sauerkraut under running water and squeeze it to remove excess moisture.
• Peel the carrots and cut into strips. You can also grate it for Korean salads.
• Peel the potatoes and cut into cubes about 1.5 cm in size.
• Heat vegetable oil in a cauldron, add carrots and fry them for 5 minutes over medium heat.
• Add the potatoes and fry them along with the carrots until they are browned.
• Boil the rice until half cooked in salted water.
• Add rice and sauerkraut to the vegetables.
• Dissolve tomato paste in water, add salt, pepper, and chopped herbs to this liquid. Pour the sauce into the cauldron with the remaining ingredients.
• Place the cauldron on the fire and simmer the vegetables and rice for 30 minutes.

You can use it instead of rice canned beans. It should be added after all other ingredients, namely 15 minutes before the dish is ready.

Vegetable stew made from cabbage and potatoes - inexpensive, but tasty and healthy dish, which can be prepared at any time of the year.

2 recipes

This simple, tasty and practical dish has many names. We have this vegetable stew, in France it is called ratatouille, in spanish cuisine- pisto, and in Italian - caponata, etc. But despite different names and slight variations in the recipe, they have one thing in common - this is a dish of stewed vegetables, which can be prepared with or without the addition of sauce.

The main secret of a delicious stew is to roast all the vegetables separately. But there is not always time for this, and in this case the vegetables take much more oil, which in many cases is simply not acceptable. Of course, you can chop and stew all the vegetables at the same time, but the taste will be much poorer. I offer my recipe for vegetable stew, practical, tasty and without excess fat.

Ingredients:

(4-6 servings)

• 1 kg. potatoes
• 1 large onion
• 2 carrots
• 1 salad pepper
• 1 zucchini
• 2 ripe tomatoes
• black ground pepper
• vegetable oil
• greenery

• So, simmer the finely chopped onion over low heat. small quantity vegetable oil. Onions can be cut into rings or into squares, it’s a matter of taste and preference.

• When the onion becomes soft and transparent, add finely chopped or grated carrots to it. For vegetable stew with potatoes, I like the second option better. Simmer the carrots until half cooked.

• Then add chopped lettuce peppers, which we also fry a little along with the vegetables. Instead of fresh salad pepper You can use canned peppers.

• We peel and cut the potatoes.

• You can proceed further in two ways. Potatoes can be fried separately until half cooked, then the vegetable stew is obtained with whole potatoes, and not with boiled ones.

• But I prefer it when the potatoes are boiled and the soup is thick. In this case, we stew the potatoes together with vegetables without pre-frying.
• To make the potatoes bloom better, we use a “special” cut. To do this, take the potato in one hand, use a sharp knife to make a deep cut with the other, but not all the way, and then break off a piece. This produces a characteristic “clack”. It is in the places of “broken spots” that the potatoes “bloom”, giving the vegetable stew a special tenderness. You can see how to make a special incision.
• Connecting vegetable stew and potatoes (fried or with a special cut).
• Add the diced zucchini. It is clear that the younger the zucchini and the more tender its peel, the better. If the peel is thick, cut it off without regret. Lightly fry.
• Lastly, add the coarsely grated tomatoes. You can replace them with tomato sauce; tomato paste is not advisable. Add a little water to lightly cover the potatoes. Salt.
• Simmer all the vegetables under the lid for 20-25 minutes. Stir the stew from time to time. A couple of minutes before the end, add finely chopped herbs, spices, and you can also add a couple of cloves of chopped garlic.
• Turn off the fire. Be sure to allow at least half an hour for our potato stew to steep a little.

Vegetable stew with potatoes and cabbage

I offer another recipe for vegetable stew with potatoes. This stew is ready in just 30 minutes! Those who are short on time will appreciate this dish - fast, tasty and beautiful!

Recipe vegetable stew with potatoes:

First you need to prepare all the vegetables so as not to be distracted later. Peel the potatoes and cut them in half. If the potatoes are large, then divide the peeled tuber into three or four parts.

Cut the onion into small cubes. Using a coarse grater, chop the carrots. And we clean the zucchini and use a medium block.

Remove the stem and seeds from bell pepper, cut it into strips or cubes small size. Tomatoes are also diced, but a little larger. Dissolve the cabbage into thin strips.

Take a large-sized frying pan or saucepan, pour in a little refined oil and throw the potatoes in for frying. We do not cover with a lid and do not add salt. The potatoes should be browned.

After 10 minutes, when the potato pieces have browned their sides, add carrots, onions and zucchini. Fry for about 3-4 minutes until the vegetables become limp.

Then add tomatoes, peppers and cabbage and mix gently. Pour the diluted solution into 100 ml hot water tomato puree and cover with a lid. After a couple of minutes, add salt and pepper to the vegetable stew. It is better not to add spices, as they will interrupt the taste of the vegetables.

Simmer the vegetable stew with potatoes for about 20-30 minutes. We determine readiness by the softness of the potatoes. Add garlic 10 minutes before turning off. A couple of cloves will be enough. In this case, it is better to finely chop the garlic than to press it through a press.

All! A tasty and satisfying vegetable stew with potatoes is ready. It turns out juicy and aromatic and is perfect for a family dinner.

Today we are preparing delicious and hearty dish- vegetable stew with potatoes. There are many recipes for stew: vegetable, with meat, mushrooms... My grandmother cooks a very tasty stew! When I was young, I was not interested in the process of cooking, I just enjoyed it. When I started living separately from my parents, I asked myself the question: “Why isn’t my stew as tasty as grandma’s?” It turns out that the casket simply opened: she adds sour cream! Since I figured this out, my stew has become delicious :-)

Try adding sour cream and maybe you’ll like it. If you exclude sour cream, the stew can be eaten during Lent.

To prepare vegetable stew with potatoes, prepare the ingredients according to the list.

Chop onions, peppers and carrots as convenient. I have carrots - in cubes, onions - in half rings, peppers - in cubes. Fry the vegetables until half cooked. This will take literally a couple of minutes. Then add chopped potatoes to the fried vegetables. And fry again until the potatoes are half cooked. You can add a little water to prevent the vegetables from burning.

Then we put the chopped zucchini, cabbage, and peas into the cauldron. Add a little water and simmer covered until the vegetables are soft.

When the vegetables are completely ready, add tomato paste and sour cream. Mix well. Let's warm it up for a couple of minutes. Turn off the gas.

Salt and pepper to taste. Add grated fine grater garlic. Mix. Let's let it brew a little.

Serve the dish warm, sprinkled with herbs. But cold vegetable stew with potatoes is also very tasty! Bon appetit!