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Vegetable stew with zucchini, cabbage and potatoes in a saucepan

3791

Kitchen European

Calorie content 37.4 kcal

Portions 6 port.

Cooking time 70 minutes

Proteins * 1.2 gr.

Fats * 2.5 gr.

Carbohydrates* 6.5 gr.

Vegetable stew with zucchini, cabbage and potatoes in a saucepan

Content

Vegetable stew is an appetizing and healthy dish that can be served on its own or used as a fragrant vegetable garnish for meat or fish dishes. Vegetable stew uses simple and affordable ingredients. A dish made from young vegetables from your own summer cottage turns out to be especially tasty.

Ingredients

Cooking process

First, prepare all the ingredients for your vegetable stew. Wash the potatoes thoroughly and then peel them with a vegetable peeler. Rinse bell peppers well under water, dry, and then peel from the core and seeds. Wash the tomatoes under running water. Peel the onions and rinse under cold water.

Cut the peeled potatoes into medium-sized cubes, place in a deep container and cover with cold water.

Cut the white cabbage into strips.

Wash the carrots thoroughly under cold running water to remove dirt and dirt, and then peel them using a vegetable peeler. Cut the peeled carrots into medium-sized pieces. Cut the peeled onions into medium-sized cubes.

Rinse the zucchini or zucchini thoroughly, dry, and then cut into medium-sized cubes. Cut the prepared bell pepper into cubes. Peel the garlic, and then rinse in cold water, chop with a knife or pass through a press. Rinse your favorite greens well under cold running water, and then shake off excess moisture and chop with a knife.

Pour the washed tomatoes with pre-prepared boiling water for literally 15-30 seconds, transfer to a container with cold water, then peel them, and then cut into cubes.

Prepare the sauce. Combine tomato paste with cold drinking water and mix thoroughly until smooth.

Place a deep heavy-bottomed saucepan over medium heat, then add some vegetable oil. After the oil is well heated, add the chopped onion and carrots. Stir occasionally, fry until softened. Then add bell pepper, stirring occasionally, simmer vegetables for about 5-7 minutes.

Then send the prepared cabbage, potatoes and tomatoes to the pan. Stir well, then pour over the cooked tomato sauce. Bring to a boil, then reduce heat and simmer vegetable stew for about 30 minutes, stirring occasionally.Add black pepper, a mixture of dried herbs and salt 5 minutes before cooking.

Add chopped garlic and herbs last. Stir well, cover and remove from heat. Serve the finished vegetable stew with cabbage, zucchini and potatoes in portions.

Bon Appetit!