Vegetable Stew Vegetarian
by Editorial Staff
A chic vegetable side dish to your table. Plus, the vegetable stew with potatoes and zucchini is a great meatless dish, for fasting or for vegetarians.
Cook: 1 hour
Servings: 6
Ingredients
- Potatoes – 6-7 pcs.
- Zucchini – 1 pc.
- Bulgarian pepper – 1-2 pcs.
- Tomatoes 3-4 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 4-5 cloves
- Vegetable oil – 4 tbsp
- Salt to taste
Directions
- Peel the onions and carrots. Dice the onion and coarsely grate the carrots.
- Heat the cauldron, pour 4 tablespoon. tablespoons of vegetable oil. Fry the onions, stirring occasionally, until golden brown. Then add the carrots and fry the vegetables for 4-5 minutes, stirring occasionally.
- Peel potatoes. Cut into cubes.
- Cut the zucchini into large cubes (you don’t need to peel the young zucchini).
- Pepper to clear of seeds, cut into strips.
- Send potatoes, zucchini, and peppers to the cauldron. Mix. Cover and set on the smallest fire. Simmer vegetables, stirring occasionally, until potatoes are cooked, about 20-25 minutes.
- Peel and chop the garlic. Chop the tomatoes.
- When the potatoes are done, add the tomatoes. Stir and simmer for 5 minutes.
- After 5 minutes, add garlic to the cauldron, season with salt to taste, bring to a boil and turn off.
- The vegetable stew with potatoes is ready. Let stand for 10 minutes. Decorate the vegetable stew with herbs. Serve as a separate dish or side dish.
Enjoy your meal!
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