Vegetable Stew with Dumplings, Beans and Mushrooms
by Editorial Staff
An amazing rich dish – aromatic dumplings with spices, an abundance of vegetables, beans, peas, mushrooms … Be sure to cook a vegetable stew with mushrooms and dumplings!
Cook: 2 hour
Ingredients
- Canned beans – 460 g
- Champignons – 300 g
- Bulgarian pepper – 200 g
- Leeks – 200 g
- Carrots – 130 g
- Tomatoes in their own juice – 400 g
- Garlic – 3 cloves
- Frozen green peas – 2 tbsp
- Vegetable oil – 2 tbsp
- Salt – 1.5 teaspoon
- Ground paprika – 1 teaspoon
- Water (vegetable broth, tomato juice) – 300 ml
- Vinegar 9% – 1 tbsp
- Ground black pepper – 0.25 teaspoon
- Sugar (optional) – 1 teaspoon
For dumplings:
- Wheat flour – 200 g
- Water – 100 ml
- Dried aromatic herbs – 1 teaspoon
- Salt – 0.25 teaspoon
- Ground black pepper – on the tip of a knife
Directions
- Cut carrots and bell peppers into small pieces. Cut the leeks into half rings. Pass the garlic through a press or grate on a fine grater. Heat oil in a large skillet or saucepan. Add carrots, bell peppers, leeks, and garlic to the skillet. Sauté vegetables for 5 minutes.
- Coarsely chop the champignons and add to the vegetables. Fry vegetables with mushrooms, stirring frequently, for another 5 minutes.
- Peel the tomatoes and add to the pan. Pour the contents of the pan with water or vegetable broth (or, in my case, the tomato juice leftover from the tomatoes in its own juice). Add paprika. Stir. Simmer vegetables with mushrooms without a lid over medium heat for 20 minutes.
- Prepare the dumpling dough. To do this, combine flour with salt, pepper, and aromatic herbs (I took a mixture of Italian herbs).
- Gradually adding water, knead a moderately steep, but plastic dough.
- Divide the dough into 24 pieces. Roll each piece of dough into a ball and press down with a fork on several sides to make oval dumplings.
- Add canned beans to stewed vegetables with mushrooms. Season with salt, vinegar, black pepper, and optional sugar to soften the acidity of the tomatoes. Stir.
- Put the dumplings in a frying pan for vegetable stew with mushrooms and beans, slightly “drown” them in vegetables. Cook the ragout with dumplings, covered, for 20-25 minutes, until the dumplings are fully cooked.
- Add the green peas last. Stir and simmer for another minute.
The vegetable stew with beans, peas, mushrooms, and dumplings is ready. Serve stews hot, freshly cooked.
Enjoy your meal!
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