Vegetable stew is not at all such an empty dish, as it sometimes seems, if you carefully study the recipe.
For example, well-fried eggplant can give it a very rich taste, and beans will make more than hearty.
Potatoes are often laid, cut into slices of different sizes and prepared in different ways: small pieces are fried to a brown crust, large slices are left raw.
You can separately boil a couple of potatoes and knead a bite.
This creates a completely unexpected effect in the finished dish.
Vegetable stew with cabbage and potatoes - general principles of preparation
• Vegetable stew with cabbage and potatoes is prepared quite simply. The only trick here is to concentrate the taste of the dish. To do this, you will need utensils with very thick walls, a bowler hat, a saucepan, and even a goose mullet will do.
• All other utensils and appliances - pots for boiling and steaming vegetables, a meat grinder, cutting board and grater are suitable for any kind found in your kitchen.
• Try not to chop the vegetables too finely, this worsens the structure of the dish, and you risk overcooking them too much.
• When cooking vegetable stew with cabbage and potatoes, do not abuse seasonings; it is vegetables that give the main taste to the dish.
• Cabbage is used in stews of different varieties, and besides raw there are recipes with sauerkraut.
Vegetable stew with Beijing cabbage and potatoes
Ingredients:
• 300 grams of potatoes;
• 2-3 cloves of garlic;
• 350 grams of mushrooms (oyster mushrooms, champignons);
• carrots - 1 pc.;
• a small onion head;
• 100 ml of tomato juice;
• 200 grams of Beijing cabbage.
Cooking method:
1. Rinse the mushrooms under the tap, removing residual dirt from the legs. If you have mushrooms, peel off the hats. Put the mushrooms in a colander and, only after all the water has come off, cut into small pieces.
2. Chop the onion thinly in half rings, and the Beijing cabbage with straws.
3. Arbitrarily, in small pieces, cut the potatoes, grate the carrots coarsely.
4. In a deep saucepan, fry the carrots with onions in refined oil until noticeably softened. Add the mushroom slices and continue to frying until the mushroom juice exudes completely.
5. Put the potatoes to the mushrooms and pour in a little water, to half a glass, stew until a quarter of an hour. Add the Chinese cabbage to the mushrooms and potatoes and continue to simmer over low heat.
6. When the cabbage begins to soften, pour in tomato juice, add a little salt and put spices to taste. Mix all the ingredients well, remove the sample and salt if necessary. If you feel excessive acidity, add a little sugar.
7. Rub the garlic into the stew on a fine grater, again gently stir everything and simmer the dish on the fire for no more than a minute.
Vegetable stew with cabbage and potatoes - "Spring"
Ingredients:
• young potatoes - 4 small tubers;
• medium-sized carrots;
• 350 grams of young cabbage;
• young zucchini - 200 grams;
• a pair of sprigs of parsley and dill;
• 50 grams of olive oil.
Cooking method:
1. From a young potato, scrape a thin skin with a knife. Rinse the tubers under running water and cut into small cubes. Rinse again and pat dry with a towel.
2. In a deep skillet with a thick bottom, heat the olive oil well. Put the potato wedges and fry, constantly turning the potatoes so that it is evenly covered with a golden crust.
3. Add carrots, chopped with a medium-sized short straw, to the potatoes, mix and fry further.
4. After five minutes, put not finely chopped young cabbage, and after another seven minutes add grated squash to the vegetables with a coarse grater.
5. Salt to taste with table salt, gently, but thoroughly mix and simmer on the smallest nargrev until fully cooked. If a lot of liquid evaporates during the extinguishing, add boiled water.
6. Sprinkle the prepared spring vegetable stew with finely chopped greens and let it brew for at least ten minutes.
Oven vegetable ragout with cabbage and potatoes on chicken in the oven
Ingredients:
• 500 gr. chilled chicken fillet;
• six small eggplants;
• seven medium potatoes;
• three carrots;
• two heads of salad onions;
• a small head of cabbage (500 g);
• tomatoes - 450 grams.
Cooking method:
1. Eggplant, peeled potatoes and chicken fillet cut into not too small pieces of the same size. Fry individually each crushed ingredient in olive oil.
2. Grind carrots with a grater, onions - with a knife and fry together until amber. Add to them the tomatoes rolled in a meat grinder and simmer for fifteen minutes. Salt the finished sauce, you can put any spices to your liking.
3. In a deep refractory container, put chopped cabbage, lay the fried potatoes on top of the cabbage. Next, an even layer of meat, and eggplant on it. Top with cooked tomato sauce.
4. Heat the oven to 180 degrees and place the stew in it for half an hour.
Vegetable stew with cauliflower and potatoes
Ingredients:
• potato - 400 grams;
• 350 gr. white cabbage;
• a small (300 g) head of cauliflower;
• 900 grams of pumpkin;
• fresh green peas - 5 tablespoons;
• carrots -2 pcs.;
• small celery root;
• three onions;
• 30 grams of tomato paste;
• 20% sour cream - 250 grams;
• to taste spices and salt (preferably small).
Cooking method:
1. Chop the onion into medium-sized cubes, fry it together with chopped carrots until soft and put in a separate bowl.
2. Add a tablespoon of oil to the pan where the onions were fried, warm and put medium-sized pieces of pumpkin pulp, simmer only until it is softened.
3. Fry the centimeter cubes of potatoes until a fried golden crust forms.
4. Pour refined oil into a large gooseberry or cauldron. Then put a layer of chopped white cabbage. Pour it with plenty of sour cream, sprinkle with salt and put it to simmer under the lid on slow heating.
5. After ten minutes, put the cauliflower disassembled by inflorescences and fresh green peas on it. Also pour sour cream and continue cooking.
6. After fifteen minutes after adding peas, report potatoes, carrots with onions and softened pumpkin to vegetables. Sour cream again and simmer the stew for another thirty minutes.
7. To prevent vegetables from sticking to the bottom of the container, add cold boiled water or tomato juice.
8. At the end of cooking, put the tomato paste and bring the dish to readiness.
Vegetable stew with cabbage and potatoes on pork
Ingredients:
• 900 grams of cabbage;
• two onions;
• tomatoes - 300 grams;
• 400 grams of pork (pulp);
• three medium carrots;
• 400 grams of potatoes;
• 10 g of dry basil;
• lavrushka.
Cooking method:
1. Pour two tablespoons of vegetable oil into a large thick-walled stewpan. Put the container on high heat and lower medium-sized pieces of meat into it.
2. When all the liquid (meat juice) has evaporated, put coarsely chopped onions to the meat and fry until golden brown.
3. Add coarsely grated carrots and cook over medium heat for four minutes.
4. Cut white cabbage into small pieces and transfer to meat.
5. After three minutes, add small cubes of potatoes (1 cm) and continue cooking for another five minutes.
6. Reduce the heat, add the tomatoes, grated, basil and lavrushka, mix slowly and leave for 50 minutes to stew under the lid. Stir occasionally.
7. Serve the stew ten minutes after turning off the stove. The dish should be infused.
Vegetable stew with cauliflower and Mexican potatoes
Ingredients:
• cauliflower - a small head of cabbage;
• carrot - 2 pcs.;
• two medium potato tubers;
• 200 grams of beans (canned);
• green canned peas - 120 grams;
• large onion;
• small parsley root;
• root celery, medium-sized;
• two garlic cloves;
• half a lemon.
Cooking method:
1. Disassemble the cauliflower by inflorescence, cut the potatoes into small slices, dip in boiling water and boil until almost done.
2. Rinse the carrots, celery and parsley well under a tap, cut the peel and cut into centimeter cubes.
3. Slightly fry everything together in refined sunflower oil, add boiled cabbage with potatoes, pour 250 ml of vegetable broth and simmer for a quarter of an hour.
4. Report beans, green peas, pour juice from half a lemon. Salt to taste with salt and continue to simmer stew for 10 minutes.
5. Put the finely grated garlic, mix and turn off the heat, leave the dish to stand for twenty minutes.
Vegetable stew with sauerkraut with potatoes and rice
Ingredients:
• 230 grams (one glass) of long-grain rice;
• two small carrots;
• tomato paste - 30 grams;
• a glass of sauerkraut;
• three potatoes;
• to taste spices and fresh herbs.
Cooking method:
1. Rinse sour cabbage under the tap and discard in a colander. If it is excessively acidic, soak for a quarter of an hour in cold water.
2. Fry finely chopped carrots in vegetable oil in a container with a thick bottom.
3. After seven minutes, add medium-sized cubes of potatoes and pour everything with tomato paste, diluted in a liter of water, bring to a boil over high heat.
4. Salt, put rice and cabbage. Reduce heat, and mix well and cook. If necessary, you can add boiling water, achieving the desired density.
5. Add finely chopped greens before removing from heat.
Vegetable stew with red cabbage and potatoes
Ingredients:
• ten medium potatoes;
• a small head of red cabbage;
• 1 carrot;
• thick tomato juice - 200 ml;
• 20% sour cream - 100 ml;
• a teaspoon of tomato puree;
• leaf of lavrushka;
• coriander and black pepper;
• 60 grams of butter, ghee.
Cooking method:
1. Cut the carrots into large strips, potatoes into long small sticks, cabbage into medium-sized cubes.
2. In a cauldron or gooseberry bowl, warm the oil well, pour all the prepared spices and spices into it.
3. Add chopped vegetables and simmer for a minimum of forty minutes. When stewing, sometimes stir the vegetables so that they do not burn.
4. In tomato juice, dilute sour cream, tomato puree and pour vegetables with this sauce when the potatoes soften.
5. Add salt as you like, mix the stew and cook for another twenty minutes.
Vegetable stew with cabbage and potatoes - tricks and tips
• Using canned beans to prepare potato and cabbage stew, take the beans in tomato sauce. It must be carefully collected and added separately to an already prepared dish.
• Do not disrupt the ordering of products. In a properly cooked stew, all components must be boiled the same way. If some vegetable turned out to be harder than we would like, let it or spasser it separately before laying it in the dish.
• Stew vegetable stew only on low heat, be sure to cover it more tightly with a lid, it should not boil too much.
• If possible, do not use flat lids; a convex or even inverted pan is more suitable. Strange, but the taste of the finished dish from this becomes more intense.
