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Vegetables in kazan stewed on the stove

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8 servings
2 hours

Zucchini - 1 kg, Potatoes - 1 kg, Tomatoes - 600 g, Carrots - 300 g, Vegetable oil - 100 ml, Bell peppers - 1 pc., Eggplant - 1 pc., Garlic - 6 teeth, Parsley - 30 g, Paprika - 2 tbsp., Ground black pepper - to taste, Salt - to taste

How to put out vegetables in Kazan on the stove? Prepare all the necessary ingredients. Wash and dry all vegetables thoroughly.

Cut the potatoes into large cubes. If the potatoes are young, with a thin skin, then you may not even clean them from the skin, just rub them well with a brush to wash off all the dirt from it.

Cut the carrots into large cubes. If the carrot is young, of small diameter, then you can chop it in medium circles.

Cut the aubergine into large cubes. If you wish, you can peel it, but in this case, the eggplant is likely to completely boil.

Cut the courgettes into large cubes. Young zucchini may not be peeled.

Cut the tomatoes into large wedges. For this dish, strong juicy and ripe tomatoes are needed.

Peel the garlic head and disassemble into separate cloves. Cut large denticles along in half.

Peel bell peppers from seeds and stalks. Cut the flesh into large squares.

Wash the greens, dry and chop finely. In addition to parsley, you can also take dill and fresh spinach. The more greenery, the better.

In a cauldron over medium heat, heat the vegetable oil. For this amount of vegetables, you need a cauldron with a volume of 4. 5 liters. Lay out the potatoes and half the garlic. Sprinkle with dried paprika, salt and pepper.

Put the carrots and some of the tomatoes on the potatoes. Sprinkle all over the spices.

Put the courgettes on the carrots and sprinkle with the spices as well.

Top with the aubergine cubes, the remaining garlic cloves and sprinkle the spices back on top.

Put the remaining tomatoes and bell peppers on the aubergines.

Sprinkle all over the spices and crushed greens.

Cover the cauldron with a lid, reduce the heat to a small one (I have this 3 out of 9 mode) and simmer the vegetables for about an hour and a half. There is no need to mix them. Water also does not need to be added, because in Kazan vegetables are stewed in their own juice.

Arrange the finished stewed vegetables on plates and serve. Enjoy your meal!