In the summer season, when the beds are pampered with an abundance of vegetables, vegetable stew is a frequent dish on the dinner table. This dish is prepared quite easily and quickly, and the presence of many vitamins in it makes it a leader on the menu.
Ingredients:
- White cabbage - 200 g;
- Zucchini - 1 pc;
- Potato tubers - 5-6 pcs;
- Sweet bell pepper - 3-4 pcs;
- Carrots - 1 root vegetable;
- Tomato - 3 pcs;
- Bulb - 1 pc;
- Smoked chicken breast - 250 g;
- Fresh herbs (dill, parsley);
- Salt and spices.
Preparation:
- Cut the smoked brisket into medium-sized cubes. Pour vegetable oil into a brazier and fry the brisket in it. Peel the onion and cut it into half rings. Add the onion to the brisket and fry until transparent.
- Rinse carrots and potatoes from dirt and peel them. Young potatoes can simply be scraped off with a knife. Cut the potatoes into small pieces, grate half of the carrots with a large cell, cut the other half into cubes.
- Combine chopped carrots with onions and brisket. Add finely chopped tomatoes there.
- Peel the bell peppers and cut into thin, long strips. Add pepper to vegetables in a brazier. Rinse young zucchini and remove seeds if there are seeds. Young zucchini has a delicate skin, so you do not need to remove it. Cut the zucchini into small cubes. Chop the cabbage into thin strips.
- When the vegetables in the brazier are tender, add chopped potatoes, courgettes and cabbage. Season with salt and stir.
- Simmer stew until tender (about 30 minutes) over medium heat. At the end of stewing, add chopped fresh herbs and spices to the stew. Serve hot, spread over portioned plates with brown bread croutons.
