During the fresh season, for lunch or dinner, you can prepare a delicious and healthy stew of courgettes, potatoes and tomatoes. Despite the low calorie content, this vitamin dish gives you a feeling of fullness and energizes for a long time.
Vegetable stew recipe
Required Ingredients:
- 5-6 potatoes;
- 1 zucchini;
- 1 carrot;
- 3-4 tomatoes;
- 2 bell peppers;
- 1 onion;
- 6 tablespoons of vegetable oil;
- 4 cloves of garlic;
- parsley and dill;
- salt.
Peel and dice the onions. Wash carrots, zucchini, tomatoes, bell peppers and potatoes thoroughly. Cut the courgettes into small cubes. Peel the potatoes and cut them into cubes in the same way as the zucchini. If young potatoes are used to make stews, it is better not to peel them, since it is in the skin that almost all nutrients and vitamins accumulate.
Grate peeled carrots on a coarse grater. Cut the bell pepper in half, remove the seeds and cut into strips. Fry onions in hot vegetable oil until golden brown. Then add the grated carrots and fry, stirring occasionally, for a few more minutes. Add potatoes, courgettes, bell peppers and stir.
Zucchini contains vitamins A, C, B1, B3, as well as microelements important for the body: magnesium, calcium, iron, potassium and others.
Cover tightly and simmer over low heat until potatoes are tender (about 20-25 minutes). If necessary, add a small amount of boiling water during extinguishing. While the vegetables are cooking, peel and finely chop the garlic.
Wash the tomatoes, remove the stalks and cut into small pieces. When the potatoes are soft, add the tomatoes to the vegetables, mix well and simmer for about 5 minutes. Add chopped garlic, season with salt, bring to a boil and turn off. The taste and aroma of the dish will become even brighter and richer if you let it brew for 15-20 minutes, and only then serve it to the table.
The word "stew" has foreign language roots. It comes from the French ragoûter, which means "to whet the appetite."
With what to serve vegetable ragout from zucchini, potatoes and tomatoes?
Vegetable stew is equally tasty both hot and cold.
The dish can be served as an independent dish or as a side dish to various dishes of meat, fish, poultry.
When serving, the vegetable stew can be sprinkled with chopped fresh herbs and sprinkled with sour cream sauce or thick homemade yogurt. Salads made with fresh cucumbers, radishes and green leafy vegetables go especially well with vegetable stews.
