Potato stew is a fairly simple everyday dish, which even our ancestors ate during the posts. Let's look at a few original recipes and learn how to cook a delicious potato stew and feed the whole family.
Potato stew with vegetables
Ingredients:
- tomatoes - 500 g;
- potatoes - 900 g;
- Bulgarian pepper - 500 g;
- eggplant - 2 pieces;
- olive oil - 150 ml;
- bulb - 1 piece;
- stalk of celery - if desired;
- spice.
Preparation
All the vegetables are washed. Eggplants cut into strips, podsalivaem and put under the press between two boards. Potatoes and onions are cleaned, onions are shredded by half rings, and potatoes are cut into cubes. Pepper is processed, we remove seeds and stem, we cut into strips. Celery is finely chopped, and the leaves of the basil are torn. Tomatoes are scalded with boiling water, peeled and rubbed the flesh through a sieve.
In the cauldron we heat the oil, we pass onions and celery on it. Then we put potatoes, mix and after 10 minutes we pour in tomato juice , bring everything to the boil and spread the rest of the vegetables. We add salt to taste, pepper and stew on very feeble fire for 20 minutes. Serve the potato stew cold, sprinkled with crushed basil.
Potato stew with mushrooms
Ingredients:
- potatoes - 6 pcs .;
- mushrooms - 500 g;
- carrots - 1 piece;
- bulb - 2 pieces;
- starch - 1 teaspoon;
- spice.
Preparation
In a bowl with a thick bottom we warm up the oil, lay out the finely chopped onions and wess it to a golden color. Then add the cut carrots and fry the vegetables for a couple of minutes, constantly, interfering. Next, pour the mushrooms and stew until the liquid evaporates completely. Add to the pan large chopped potatoes, pour in a glass of broth, season with spices and stew for about 10 minutes. Starch is bred in half a glass of cold water, poured into a saucepan, weighed a lot more 3-5 minutes, interfering. In the end, we fill the stew with fresh herbs and garlic.
Potato stew with cabbage
Ingredients:
- white cabbage - 900 g;
- bulb - 2 pieces;
- tomato dressing - 300 ml;
- carrots - 300 g;
- potatoes - 400 g;
- vegetable oil - 50 ml;
- dry basil - if desired;
- laurel leaf - 3 pcs.
Preparation
Onions are cleaned, cut into large cubes and fried in a heated frying pan until golden in vegetable oil. Carrot shred on a large grater, add to the onion and passer. Cut large cabbage, hands, podsalivaem and put in a frying pan. All carefully mix, add the peeled and cut into large cubes potatoes. Then reduce the fire, put the frayed tomatoes, laurel and spices to taste. Mix well, cover with lid and simmer for 45 minutes, stirring. Ready to remove the stew from the stove, let the dish brew for 5 minutes under the lid, and then spread out on plates and served on the table, sprinkled with fresh herbs.
Recipe for potato stew with meat
Ingredients:
- potatoes - 6 pcs .;
- carrots - 5 pcs .;
- meat - 400 g;
- garlic - 3 cloves;
- spices - to taste;
- dill - 1 bunch.
Preparation
For the preparation of potato ragout in a multivark, the meat is washed, processed and cut into cubes. Potatoes are cleaned, shredded with brusochki, and carrots rubbed on a grater. Now put all the ingredients in the bowl of the multivarka, add salt to taste, season with spices and pour two glasses of cold water. You can add a little sour cream to your taste. Then choose the program "Quenching" and prepare the dish until the sound signal. At the very end, sprinkle all the greens, throw garlic and stew potato stew with meat for another ten minutes.