Do not know how to cook vegetables? Vegetables stewed with pork - lick your fingers!

Vegetables are rich in cellulose and vitamins edible parts of plants (tubers, stems or fruits). It is because of their useful properties that vegetables are so loved by people who want to get rid of excess weight, and are recommended for eating by nutritionists in all countries of the world.

Fiber promotes the disposal of the body from harmful substances, thereby contributing to the strengthening of human immunity. Vitamin-rich vegetable salads charge the body with vitality and vitality.

However, consumption of only raw vegetables is harmful to health and can even cause digestive upset. Therefore, the diet simply needs to regularly include products that have been heat-treated. As you know, roasting is not the most useful way of cooking (because of the high oil content of the product), on the basis of which, most nutrition experts recommend eating stewed or boiled vegetables.

Quenching is a kind of final stage of frying. The products are made using sauce and spices. Vegetables stewed in a saucepan or cauldron are much more delicious than those that were stewed in a saucepan, however, like vegetables stewed on low heat with the addition of sour sauce (for example, tomato sauce). The entire procedure is allotted from 30 to 40 minutes.

So, what delicious dishes from vegetables can you cook yourself?

At the mention of vegetables, fried zucchini or potatoes involuntarily come to mind, but since we started talking about useful food, let's not be distracted: the most common dish from vegetables is ragout, that is, in other words, vegetables stewed with meat, fish or Mushrooms. The researcher of culinary traditions V. V. Pokhlebkin advised not to take meat for the stew on the bones and use for this dish only the flesh of a young lamb, a pig or a calf.

Vegetable stew with pork

1 kg of pork meat cut into cubes and fry in a deep frying pan (or kazanke) over medium heat, adding 50 g of water. Add 3-5 chopped tomatoes. Reduce heat, cover and simmer for about 10 minutes. Take 3 small eggplants, peel, finely cut into cubes and add to the pan (kazanok). The same procedure to do with zucchini (2-3 small zucchini), mix and stew for another 7-8 minutes.

After the specified time, add 2 Bulgarian peppers, a bunch of green onions and 1 large (or 2 small) carrots. After 5-7 minutes, put the diced potatoes and chopped cabbage (enough ½ small crochet). Stew for another 6-8 minutes, season with herbs (a bunch of parsley and dill) and salt. Add vegetable oil in the amount of 2 tablespoons. After a few minutes (4-5), put the shredded garlic head and 2 tablespoons of tomato sauce (pasta) into the frying pan. All carefully mix and fade for another 7-10 minutes.

Some culinary experts advise before extinguishing to pass all the vegetables in a separate frying pan with oil, which means the initial roasting of all the vegetables separately and their subsequent addition to the total mass. Well - it's a matter of taste, but in the second variant it's important not to overdo it with butter, otherwise the stew will turn out to be too fat.