How to cook a vegetable stew

For some time now I began to recover, then break the mountain of literature, I found a way out: I switched to vegetable, lighter dishes. And now I want to offer you one of my recipes, how to prepare a vegetable stew. The main advantage of this easy-to- prepare dish is that it is "two in one", as they say now, that is, it does not need to cook a side dish. The second advantage of this dish is that it is quite democratic and does not require strict compliance with the recipe. For example, if you are a fungus lover, you can put them a little more, and if you do not have any of the suggested ingredients (or you can not stand it in the spirit), you can do without it or replace it with another.

How to cook a vegetable stew delicious and original? For example, like this. Prepare the necessary products:

• Oyster mushrooms - 1000 g;
• Potatoes - 500 g;
• Onion - 300 g;
• Carrots - 300 g;
• Tomato-puree - 50 g;
• Tomatoes - 200 g;
• Turnip - 150 g;
• Lenten oil - 80 g;
• Parsley - 2 bunches, dill - 1 bunch;
• Flour - 15 g;
• Salt and black pepper - at your discretion;
• Bay leaves - 2 pcs.

Veshenki carefully rinse under running water and fold into a saucepan, boil in salted water. After 10 minutes, pull them out. Cut into large pieces and fry in lean oil in a large cauldron with a flat, thick bottom, in which the main dish will be stewed. Then, leave the remaining broth from the mushroom cooking in the cauldron (so that its bottom is covered with a decoction), place tomato puree, black pepper (5-6 peas), bay leaf and simmer for about 10 minutes.

In the meantime, shred a finely chopped onion, rub the carrots on a grater, and turnips (preliminarily steaming with boiling water so as not to be bitter), finely chop a bunch of parsley. Stew this mixture separately in a frying pan. Then clean, cut into slices and rinse the potatoes. Lightly fry in oil. Fry on a lean oil flour and dilute the mushroom broth.

The most important moment comes. It is necessary to mix all components in the cauldron: fried mushrooms, potatoes and vegetables. Mix thoroughly, salt to taste, stew for about 15 minutes. And at the end of the preparation, to add brightness and elegance to the dish, add the tomatoes cut into slices, and then bring it to a boil.

How to cook a vegetable stew so that the dish had a tempting and appetizing look? To do this, you must put it in a deep beautiful plate with a slide and decorate with greens.

Those who want to lose weight, I will tell you in secret that it is better to eat a plate of this dish than one sandwich with sausage and butter! However, remember that the calories of vegetable stew can increase, depending on the composition and amount of products used in the cooking process.

I can also share with you how to prepare vegetable stew from summer vegetables.

Required products:

• Zucchini - 1000 gr .;
• Cabbage - 500 g;
• Onion - 200 g;
• Tomatoes - 200 g;
• Carrots - 200 g;
• Bulgarian pepper - 200 g;
• Lenten oil - 80 g;
• Parsley - 1 bunch, dill - 1 bunch;
• Salt and black pepper - at your discretion;
• Bay leaf - 2 pcs.

Start with a bow, cut it into half rings, and peeled carrots in circles. Lean oil in a bowl and, having thrown in there onions with carrots, leave to stew on small fire for 10 minutes, stirring occasionally. Cut cabbage with straw.

Peel young green peas from the pods, rinse and add to the cauliflower together with cabbage, mix. From the sweet Bulgarian pepper seeds must be removed, cut into slices. Then go to the zucchini, cut them into cubes and add them together with pepper to the cauldron. Mix everything.

Many of my acquaintances tried to learn this dish, but all of them recognized that only me it turns out so fragrant and appetizing. Each of them then asked to share how to make a vegetable stew similar to mine. There are, of course, a couple of nuances. You have to take garlic and cut it as small as possible. After rinsing the tomatoes, cut them into small cubes. Mine and shinkuem a bunch of parsley. Once the vegetables are ready, add the tomatoes, garlic, greens, spices and salt. We extinguish another five minutes. Then, having removed the cauldron from the plate, we give the stew for half an hour to brew. Young potatoes of small size boil separately, you can directly in the skin. Boiled potatoes, after removing the skin from it, sprinkle with greens of dill, and to it serve vegetable ragout.

Now you also know how to prepare a vegetable stew so that the dish remains tasty and low-calorie.