Vegetable Stew Soup

by Editorial Staff

Vegetable stew soup in summer is a godsend! Fresh vegetables have arrived, so let’s make a delicious thick soup! Long live summer abundance! 🙂

Cook: 40 mins

Servings: 6

Ingredients

  • Potatoes – 200 g
  • White cabbage – 200 g
  • Carrots – 1 pc.
  • Zucchini – 2 pcs.
  • Bulb onions – 1 pc.
  • Tomatoes – 150 g (3 pcs.)
  • Vegetable oil – 30 ml
  • Salt to taste
  • Ground black pepper – to taste
  • Fresh dill – 0.5 bunch (to taste)
  • Water (or broth) – 1.5-2 l

Directions

  1. Prepare food. Take vegetables according to the season.
  2. Peel the onion and cut into cubes. Peel the carrots and cut into cubes.
  3. Chop the cabbage finely.
  4. Cut the tomatoes into slices.
  5. Peel the potatoes and cut into random pieces.
  6. Also cut the zucchini (do not peel!).
  7. Rinse and chop the dill. Leave some herbs to serve.
  8. Preheat a frying pan, pour in vegetable oil. Place the carrots and onions in the pan. Fry over medium heat, stirring occasionally, for 2-3 minutes.
  9. Add tomatoes. Fry everything together for another 2-3 minutes, stirring occasionally.
  10. Put cabbage, potatoes and zucchini in a saucepan with a thick bottom.
  11. Put the frying here.
  12. Mix well.
  13. Simmer the vegetables, covered over low heat, stirring occasionally, until the potatoes are tender (about 15-20 minutes). Boil water or broth. The broth is suitable for meat, fish, mushroom – to your taste.
  14. Season the vegetable stew with salt and pepper.
  15. Add dill to the pan.
  16. Mix everything. Pour the stew with broth or boiling water (1.5-2 l).
  17. Bring the stew soup to a boil and simmer over low heat for another 5-7 minutes.
  18. The vegetable stew soup is ready!
         Enjoy your meal!

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