Vegetable stew with zucchini and potatoes

Obviously, every landlady knows how to cook a stew from vegetables . A set of products and spices is not principled. You can use absolutely any vegetables that you prefer.

Today we will offer you options for making a useful and very tasty vegetable stew with zucchini and potatoes.

Vegetable stew with zucchini, aubergines and potatoes

Ingredients:

• large potato tubers - 2 pcs .;
• zucchini young medium size - 2 pcs .;
• eggplant medium size - 2 pcs .;
• fresh tomatoes - 4 pcs .;
• onion - 1 pc .;
• carrots - 1 piece;
• purified water - 100 ml;
• vegetable oil;
• mixture of ground peppers - to taste;
• paprika powder - to taste;
• salt - to taste;
• twigs of fresh greens.

Preparation

My potato, peel it and fry it in a cauldron or deep saucepan until red. Onions and carrots are cleaned, cut into half rings and straws, respectively, we send to the potatoes and also fry. Then throw washed and diced squash, eggplants and tomatoes. Season with salt, a mixture of ground peppers, ground paprika, pour in water and mix. Cover with a lid and simmer on light fire for fifteen minutes. Then throw the crushed fresh greenery, and cook another five minutes. Ready-made stew let us brew for ten to fifteen minutes.

Vegetable stew with zucchini, cabbage and potatoes

Ingredients:

• veal - 550 g;
• potato tubers - 750 g;
• zucchini - 550 g;
• cabbage - 550 g;
• onion - 150 g;
• fresh tomatoes - 450 g;
• Bulgarian sweet pepper - 190 g;
• vegetable oil for frying;
• garlic - 2 cloves;
• salt - to taste;
• Spices and condiments - to taste;
• twigs of fresh greens .

Preparation

Veal washed, dried well and cut into small pieces of small size. In kozanok or stewpot pour a little vegetable refined oil and throw in it prepared meat. Brush on high heat until a uniform beautiful crust, stirring.

We clean and cut into cubes the onions, spread them to the meat and fry them to transparency. Cabbage shred, potatoes and zucchini tubers are peeled off, crushed in cubes and sent to a container for meat. Fresh tomatoes and peeled garlic finely chopped, Bulgarian sweet pepper cut into cubes and pawn to the rest of the vegetables. We pour a little water, mix, season with salt, spices and seasonings.

We give the stew completely boil and cook it on a small fire, covering the lid, thirty-forty minutes. When serving, decorate the branches with fresh greens.

Vegetable stew with zucchini, potatoes and sour cream

Ingredients:

• Potato tubers - 3 pcs .;
• zucchini young - 1 pc .;
• sour cream - 75 g;
• sweet Bulgarian pepper - 2 pcs .;
• onion - 1 pc .;
• fresh tomatoes - 2 pcs .;
• garlic - 2 cloves;
• vegetable oil - 75 ml;
• carrots of small size - 1 piece;
• purified water - 200 ml;
• salt - to taste;
• pepper - to taste;
• fresh greens - to taste.

Preparation

In a deep frying pan or stewpot we pour the vegetable oil, we throw garlic cut into plates and fry it. Then take out pieces of garlic and lay the cubes of onions. While the onions are fried, cut into circles or slices of carrots and send in a frying pan. Now turn the sweet pepper, cut into small petals. Potato tubers are cleaned and cut into cubes or cubes and fried too. Zucchini crushed the same way as potatoes and sent to the rest of the vegetables. Alternately adding and frying vegetables, do not forget, periodically, to mix them. To fried vegetables spread the sliced ​​tomatoes, pour in water, add sour cream, salt and pepper, gently mix and stew, covering the lid, fifteen minutes. Fire during cooking should be minimal.

Ready stew sprinkled when serving chopped greens.