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Stewed vegetable stew

0
1068
Kitchen French
Calorie content 78.8 kcal
Portions 6 port.
Cooking time 65 minutes
Proteins * 2.1 gr.
Fats * 4.7 gr.
Carbohydrates* 12.3 gr.
* per 100 gr. product
Stewed vegetable stew
Content

Especially in summer, during the season of vegetables, you want to stew them and cook something tasty and healthy, for example, a hot stew. We will stew vegetables with sour cream, without tomatoes, so the dish will turn out without the sourness of tomatoes with a creamy taste.

Ingredients

Cooking process

step 1 out of 7
Peel and rinse onions and carrots under running water. Cut the onion into half rings and cut the carrots into thin slices. Transfer the vegetables to a saucepan with oil and fry for 5 minutes over low heat, stirring.
step 2 out of 7
Peel the potatoes and wash well. Cut the tubers into cubes and place in a saucepan, pour in 1/3 cup of water and simmer, covered, for 5 minutes.
step 3 out of 7
Chop the cabbage finely and place in a saucepan, stir and cook for another 5 minutes.
step 4 out of 7
Rinse the zucchini, cut off the tails and cut into small pieces. Transfer them to a saucepan, stir.
step 5 out of 7
Peel the eggplants, cut them into thin washers and dip them in flour. Send the eggplants to a common pot, sprinkle with salt and pepper to taste.
step 6 out of 7
Pour in 1/3 cup water and simmer over low heat for 20 minutes, stirring occasionally. Add sour cream, stir and cook for 5 minutes.
step 7 out of 7
Pour chopped garlic, finely chopped herbs into a saucepan and remove from the stove. Leave the stew under the lid for 5 minutes to soak in the aromas and serve.

Bon Appetit!

 

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