Vegetable side dishes pair perfectly with any meat and fish, and they are also great on their own. We're sharing an interesting selection of recipes on how to make vegetable stew. It will be delicious, beautiful, and original!
1. Colorful Stew with Pork
If you wish, you can use a different meat or omit it entirely.
You will need: 400g pork, 3 potatoes, 2 eggplants, 1 onion, 1 carrot, 2 bell peppers, 1 zucchini, 1 tbsp tomato paste, 1 cup water, 1 tsp each of paprika and khmeli-suneli, 3 cloves garlic, salt and pepper, vegetable oil, herbs.
Preparation:
1. Cut the meat into pieces and dice all the vegetables.
2. Fry the meat in oil, then add the onion and tomato paste.
3. Add all vegetables except potatoes and mix. After 3 minutes, season with salt and pepper.
4. Add the potatoes, pour in water, and simmer covered over low heat until cooked through.
5. 5 minutes before serving, add crushed garlic, and before serving, sprinkle with chopped herbs.
2. Vegetable Stew with Mushrooms in Sour Cream and Cheese Sauce
This dish turns out very vibrant and beautiful.
You will need: 300g mushrooms, 400g cauliflower, 400g broccoli, 300g Napa cabbage, 150g bell pepper, 150g carrots, 150g onion, 2 cloves garlic, 300g sour cream, 200g cheese, spices.
Preparation:
1. Prepare a sauté by frying arbitrarily chopped onion, bell pepper, carrots, and garlic.
2. When the vegetables soften, add the mushrooms and simmer for 10 minutes.
3. Blanch broccoli and cauliflower florets in boiling water for 3-4 minutes, then transfer to the pan and simmer for another 7 minutes.
4. Add shredded Napa cabbage and continue cooking for the same amount of time.
5. Mix sour cream with grated cheese and spices, pour into the stew, stir, and leave covered for 5 minutes. Let the dish rest a little before serving.
3. Vegetable Stew with Green Peas
Frozen green peas and canned tomatoes add interesting flavor notes to the stew.
You will need: 400g potatoes, 220g peas, 200g tomatoes, 1 carrot, 1 onion, 2 cloves garlic, oregano, pepper, green onions.
Preparation:
1. Chop the onion and carrot and fry together for about 7 minutes.
2. Add diced potatoes, whole garlic cloves, oregano, and a little hot water to the pan. Simmer the vegetables until tender.
3. Add chopped tomatoes and simmer the stew covered for another 5 minutes.
4. Finally, add peas, green onions, spices, and cook for another 7 minutes.
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4. Tomato Vegetable Sabji Stew
Here's an interesting vegetable stew recipe with elements of Indian cuisine!
You will need: 1 cup tomato juice, 3 potatoes, 1 carrot, 100g Adyghe cheese, 4 tbsp olive oil, 1 tbsp sugar, a pinch of salt, turmeric, chili pepper, fenugreek, cumin, and coriander, 1 cinnamon stick, herbs.
Preparation:
1. Add all spices to the tomato juice, bring it to a boil, then add salt and sugar, and simmer for 15 minutes.
2. Cut vegetables and cheese into large sticks or cubes and fry them all separately until golden brown.
3. Combine the ingredients in a pan, pour in the tomato sauce, add herbs, and simmer for a couple more minutes.
5. Spicy Vegetable Stew in Cream
Another recipe notable for its rich set of aromatic spices.
You will need: 2 eggplants, 2 zucchinis, 2 bell peppers, 1 carrot, 1 onion, 3 tomatoes, 100ml 15% cream, green onions, garlic, basil, cilantro, 0.5 tsp each of salt, pepper, coriander, dried dill, and garlic.
Preparation:
1. Cut all vegetables, except tomatoes, into strips and lightly fry in vegetable oil.
2. Pour in the cream, bring to a boil, and simmer for about 7 minutes over low heat, covered.
3. Add tomatoes, green onions, herbs, garlic, and spices, bring to a boil again, and remove the stew from the heat.
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6. Vegetable Stew with Soy Sauce
Here, the vegetables should not be stewed, but quickly fried, so that each ingredient retains its special flavor.
You will need: 1 eggplant, 1 zucchini, half a bell pepper, 1 onion, 2 cloves garlic, 1 tbsp oyster sauce, 2 tbsp soy sauce, green onions, 50ml olive oil, spices.
Preparation:
1. Chop vegetables into strips, onion into half-rings, and finely chop green onions.
2. Fry both onions with garlic over high heat, add spices and oyster sauce.
3. Add the remaining vegetables, fry for another 5 minutes, pour in soy sauce, mix, and remove from heat.
7. Vegetable Stew with Beets and Sauerkraut
An ideal winter stew recipe when fresh vegetables are scarce!
You will need: 350g beets, 200g carrots, 200g onions, 200g sauerkraut, 200ml tomato sauce, 400g cooked beans, 3 tbsp vegetable oil, 150ml water, 150g bell pepper, 3 bay leaves, herbs and spices.
Preparation:
1. Fry diced onion, carrot, and bell pepper. Then add beets and continue frying for 5 minutes.
2. Add tomato sauce to taste, simmer, then add sauerkraut.
3. Mix the vegetables, season, pour in water, and bring to a boil.
4. Simmer the stew over low heat for about 30-40 minutes until the beets are tender.
5. Finally, add cooked beans and herbs, and mix again.
8. Vegetable Stew with Fresh Cabbage
White cabbage, red cabbage, or even Napa cabbage will work!
You will need: 1 carrot, 1 zucchini, half a head of cabbage, 2 tomatoes, 1 onion, 50ml water, vegetable oil, spices.
Preparation:
1. Fry finely chopped onion until golden brown and add grated carrot to it.
2. After 5 minutes, add finely shredded cabbage. And after another 10 minutes, grated zucchini.
3. Continue frying the stew for about 10 minutes, then add tomatoes, water, and spices.
4. Simmer covered over low heat until cooked through.
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9. Vegetable Stew with Dumplings and Beans
A rich, spicy dish for family dinners on a cold evening!
You will need: 460g canned beans, 300g mushrooms, 200g bell pepper, 200g leeks, 400g canned tomatoes, 2 tbsp peas, 400ml water, 1 tbsp 9% vinegar, salt, pepper, paprika, garlic, sugar, herbs, 200g flour.
Preparation:
1. Chop and fry leeks, bell pepper, carrots, and garlic for about 5 minutes.
2. Add sliced mushrooms, and after another 5 minutes, peeled tomatoes.
3. Pour in 300ml of water or tomato juice and simmer for 20 minutes uncovered over medium heat.
4. Mix flour with pepper, salt, herbs, and 100ml of water, and form small dumplings from the dough.
5. Add beans, spices, vinegar, and sugar to the stewed vegetables, add the dumplings, and cook covered for another 20 minutes.
6. 5 minutes before the end, add green peas.
10. Vegetable Stew in a Pumpkin
An impressive vegetarian recipe in the Argentinian style.
You will need: 1.5 kg pumpkin, 1 ear of corn, 2 potatoes, 1 carrot, 1 tomato, 1 bell pepper, 2 red onions, 1 bunch cilantro, 3 cloves garlic, 50ml olive oil, 1 liter water, 15g cumin, salt and pepper.
Preparation:
1. Cut off the top of the pumpkin and carefully scrape out the inside. Bake it in the oven for 40 minutes at 180 degrees Celsius.
2. Arbitrarily chop all vegetables, place them in a pan, simmer for 5 minutes, and pour in water.
3. Roughly chop the corn, finely chop the herbs, add to the stew, season, and leave covered.
4. Cool the pumpkin, fill it with the stew, and return to the oven for another 15 minutes.
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11. Vegetable Stew with Dried Apricots
If you wish, add another handful of chopped prunes.
You will need: 2 potatoes, 1 zucchini, 1 tomato, 1 carrot, 1 red onion, 50g dried apricots, 200ml water, spices and herbs.
Preparation:
1. Soak dried apricots in hot water, then dice them. Dice the remaining vegetables into arbitrary sizes.
2. Fry the onion for about 5 minutes, then add carrots and zucchini.
3. After a couple of minutes, add potatoes with tomatoes and dried apricots, season, pour in hot water, and simmer for 25 minutes over low heat.
4. Sprinkle with herbs before serving.
12. Vegetable Stew with Lentils
Thanks to red lentils, the stew becomes more nutritious and hearty.
You will need: 50g lentils, 2 eggplants, 1 zucchini, 2 potatoes, 1 tomato, half an onion, 1 carrot, lemon, 1 tsp salt, 2 cloves garlic, 400ml water, vegetable oil, herbs, spices.
Preparation:
1. Cut onion and carrot into quarter-rounds and fry for 3-4 minutes.
2. Add diced zucchini, and after 5 minutes, eggplants. After another 5 minutes, add peeled and chopped tomato.
3. Add small pieces of potato, crushed garlic, herbs, a couple of lemon slices to the stew, and fry for another 10 minutes.
4. Pour in water, add lentils, and simmer for about 20 minutes over low heat.