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Vegetable stew

Cooking recipes / Second-course recipes / Garnishes

8 servings
1 hour 20 min your 50 min

The best dish in the fresh vegetable season is vegetable stew. Its recipe is quite simple, and there are many variations of this useful dish. Someone prefers vegetable stew with potatoes, someone puts eggplant, sweet pepper, tomatoes.

Potatoes - 500 g, white cabbage - 350 g, Carrots - 200 g, Green peas - 100-200 g, Turnip (optional) - 200 g, Cauliflower - 350 g, Parsley greens - 50 g, Parsley root (optional) - 50 g, zucchini - 300 g, sour cream sauce - 300 g, onion - 250 g, tomato juice - 20 g, salt - 1 tsp, vegetable oil - 50 g, dill - 1 tbsp. spoon, For sour cream sauce:, Sour cream - 300 g, Flour - 1 tbsp. spoon, Butter - 30 g, Salt - 0.5-1 tsp

The vegetable stew products are in front of you.

How to make vegetable stew with potatoes: White cabbage is cut with checkers.

The courgette is washed, peeled and chopped into small cubes.

Cauliflower is divided into inflorescences. Large inflorescences can be cut into pieces.

Onions are peeled, washed, finely chopped.

Peas are spilled from pods (or if young, pods are also used).

Potatoes are peeled, washed and cut into small cubes.

Carrots and parsley roots (optional) are cleaned, washed, cut with straws.

Potatoes, courgettes, carrots and onions are fried separately. To do this, heat the pan, pour vegetable oil (3-4 tbsp). Prepared potatoes are put into hot oil. Roast over a medium heat, stirring, for 10 minutes. Salted to taste.

The potatoes are placed on a plate. Oil is added to the pan if necessary (1-2 tbsp). Zucchini is placed in hot oil. Roast over a medium heat, stirring, for 5 minutes. Salted to taste. Zucchini is put in another plate.

Oil (1-2 tbsp) is added to the pan. Onions and carrots are put into hot oil, stewed over medium heat, stirring for 3-4 minutes.

Prepare sour cream sauce. To do this, the flour is sautéed to a light yellow shade in a dry frying pan, allowed to cool.

Then butter is placed and mixed.

Gradually, stirring, sour cream is introduced, the resulting mixture is brought to a boil. Salt and stir cook for 2-3 minutes. Cool.

Cabbage, peas, turnips and parsley roots are not fried. Vegetables are placed in a saucepan in a certain sequence. First, white cabbage.

It is poured with sour cream sauce, salted.

Bring to a boil. They simmer on the smallest fire for 10 minutes.

After 10 minutes, peas are placed.

Then cauliflower and turnip (optional).

After another 10 minutes - all other vegetables. Next, the potatoes.

And then carrots and onions.

Simmer under the lid on the smallest heat until soft (about 25-30 minutes). While the vegetables are stewing, you need to carefully monitor so that the stew does not burn. If it thickens too much, add some hot water. Towards the end of the simmer, they try whether there is enough salt. It is better not to put bay leaves, peppers and other spices, just sprinkle dill with stew.

At the end of the simmer, a tablespoon of tomato juice is added.

A bound bunch of parsley leaves is placed on top (then it is removed). Simmer the vegetable stew for another 5-10 minutes under the lid on the smallest heat.

Vegetable stew with potatoes is ready.

Serve vegetable stew with dill greens. Enjoy your meal!

In this recipe for vegetable stew, turnips can be replaced with rutabaga, fresh peas - canned, zucchini - pumpkin. Instead of tomato juice, you can add chopped tomatoes. But potatoes, white cabbage, carrots and onions should be unchanged components. How to cook vegetable stew, read on.