Recipe of vegetable stew
- 5-6 potatoes;
- 1 zucchini;
- 1 carrot;
- 3-4 tomatoes;
- 2 bell peppers;
- 1 onion;
- 6 tablespoons of vegetable oil;
- 4 cloves of garlic;
- parsley and dill;
Onion peel and cut into cubes. Carrots, zucchini, tomatoes, bell peppers and potatoes to be thoroughly cleaned. Zucchini cut into small cubes. The potato peel and in the same way as courgettes, cut into cubes. If cooking stew uses potatoes, it is better not to clean, as it in the skin accumulate almost all the nutrients and vitamins.
Peel the carrots and grate on a coarse grater. Bell pepper cut in half, remove the seeds and cut into strips. In hot oil fry onions until Golden brown. Then add grated carrot and fry, stirring, for a few minutes. Add the potatoes, zucchini, bell pepper and mix well.
The zucchini contains vitamins a, C, B1, B3, and important minerals for the body: magnesium, calcium, iron, potassium and others.
Cover tightly with a lid and simmer on low heat until the potatoes are done (about 20-25 minutes). If necessary during a fire, pour a small amount of boiling water. While vegetables cook, peel and finely chop the garlic.
Tomatoes wash, remove the stalk and cut into small pieces. When the potatoes become soft, add vegetables to the tomatoes, mix well and simmer for another 5 minutes. Add the chopped garlic, season with salt, bring to a boil and turn off. The taste and aroma of food will be even brighter and richer, if you give it to infuse for 15-20 minutes and then serve.
The word "stew" has foreign roots. It comes from the French ragoûter, which means "to excite the appetite."
To serve vegetable stew of zucchini, potatoes and tomatoes?
Vegetable stew is equally delicious both hot and cold.
The dish can be served as a separate dish or as a garnish to various dishes of meat, fish, poultry.
When serving, vegetable stew you can sprinkle chopped fresh herbs and pour sour cream sauce or thick homemade yogurt. Particularly well with vegetable stew salads made from fresh cucumbers, radish and green leafy vegetables.