Are you skeptical about the vegetable stew, wincing at the shapeless mass? Then you just haven't tried a stew cooked in a multicooker, where each bite retains its taste, color and aroma!
It is necessary
- - vegetable oil for frying
- - parsley, basil and dill
- - spices and herbs to choose from (paprika, cumin, coriander, black pepper)
- - garlic
- - 1 carrot
- - 1 zucchini
- - 2 eggplants
- - 2 bell peppers
- - 2 potatoes
- - 2 large tomatoes
- - 2 onions
- - 1, 5 Art. broth or water
Instructions
Step 1
Wash the vegetables, peel and chop into large pieces. If desired, remove the peel from the tomatoes, for this, cross-cut the peel from above and pour over with boiling water, and after a few minutes drain the boiling water and dip the tomatoes in ice water. If you are using purple eggplant, which usually tastes bitter, chop and sprinkle generously with salt 15 minutes before cooking.
Step 2
After juicing, rinse the eggplants under running water, rinsing off the salt and unnecessary bitterness. Chop the herbs, chop the garlic with a press or knife. Pour in 4 tablespoons. sunflower oil on the bottom of the multicooker bowl and run the "Fry" program for half an hour. Brown the onions first, then add the potatoes and cook for another 5 minutes. Then add the carrots and bell peppers, and after 3-5 minutes begin to fry the tomatoes.
Step 3
With the next ingredient, add eggplant and a few tablespoons of vegetable oil, mix the entire contents and leave for another 5 minutes. At the very end, place the sliced zucchini. Pour in broth or hot water, season with salt, seasonings and garlic to taste and run the Stew program for 30 minutes. At the end of the allotted time, gently stir the vegetable stew and leave for another 15 minutes in a covered multicooker.
