Acquaintance with stewed vegetables occurs in early childhood. In Russia, potatoes, cabbage, carrots, pumpkin, turnips, zucchini, eggplants, bell peppers and tomatoes are traditionally used for stewing. This list has expanded significantly over the past decades, cauliflower and other types of cabbage, green beans and more have become popular and available. Cooking stewed vegetables - vegetable stew - is easy and pretty quick.
It is necessary
-
- large potatoes - 3-4 pieces;
- small zucchini - 1 piece;
- eggplant - 1 piece;
- cabbage - 300 g;
- cauliflower - 200 g;
- bell pepper - 1 piece;
- carrots - 2 pieces;
- medium onion - 2 onions;
- garlic - 2-3 cloves;
- tomatoes - 3-4 pieces;
- salt to taste;
- bay leaf to taste;
- bitter pepper to taste;
- dill and parsley to taste;
- ginger - to taste;
- vegetable oil - 1/2 cup.
Instructions
Step 1
Cut the potatoes into large bars, cut the zucchini and eggplants into slices. Fry these vegetables separately in a little vegetable oil and fold them in layers in a cauldron. Then cut fresh cabbage into small squares, put in the next layer, on it - small cauliflower inflorescences.
Step 2
Finely chop the onions, carrots and bell peppers. Fry them in one skillet, putting onions first, then carrots, and lastly pepper. Chop peeled tomatoes, you can replace them with tomato paste, and add to the skillet with sauteed vegetables. Simmer for 10 minutes, then add hot pepper, if desired, about half a teaspoon of ginger powder and salt. Simmer for a few minutes and pour the dressing into the cauldron over the prepared vegetables. If the liquid is not enough, add a little water, but it should not cover the vegetables, since during the cooking process, zucchini and eggplant juice are secreted.
Step 3
Put the cauldron on low heat and simmer the vegetables for 20-30 minutes, put the bay leaf there immediately. At the very end of cooking, add crushed garlic and finely chopped parsley and dill, although it can be sprinkled on a plate as well. Steamed vegetables are ready. They go well with meat, but you can also serve them as a separate dish. During the fast, such a dish is simply irreplaceable.
