An interesting stew is made from a wide variety of vegetables. Here you can find young cabbage, celery, tomatoes, bell peppers, mushrooms, and zucchini! The dish is flavored with garlic, paprika, and curry. Vegetable stew with mushrooms turns out to be very aromatic, with a deep rich taste.
Summary
| Cook Time | 1 hour 10 mins |
| Total Time | 1 hour 10 mins |
| Course | Soup |
Ingredients
Ingredients- Young white cabbage – 400 g (0.5 pcs.)
- Young zucchini – 200 g (1 pc.)
- Bulgarian pepper – 200 g (1 pc.)
- Champignons – 250 g
- Tomatoes – 300 g (2 pcs.)
- Celery (stem) – 80 g (1 pc.)
- Onions – 90 g (1 pc.)
- Carrots – 80 g (1/2 pc.)
- Garlic – 1-2 cloves
- Ground black pepper – 1 pinch
- Ground curry – 1/4 teaspoon
- Ground sweet paprika – 1/4 teaspoon
- Salt – 1 teaspoon
- Fresh parsley – 10 g
- Vegetable oil – 2 tbsp
Instructions
- Rinse the zucchini, cut on both sides. Cut the zucchini together with the skin into medium-sized slices. Rinse the celery and cut it into small pieces.
- Peel the carrots and onions. Grate the carrots on a coarse grater. Cut the onion into small cubes.
- In a frying pan preheated with vegetable oil, fry the onions and carrots, stirring occasionally, for 5 minutes over medium heat.
- Free the bell peppers from the seeds, rinse and cut into small pieces. Place half of the chopped peppers in the skillet.
- Rinse the tomatoes, cut into 4 pieces and remove the stalk. Grind the tomatoes in puree with a blender or grate on a medium grater. Place the chopped tomatoes in a skillet and simmer, stirring occasionally, over medium heat for 5-7 minutes.
- Chop the cabbage thinly and place it in a thick-walled saucepan or cauldron.
- Add the courgettes, celery, and remaining bell peppers, and toss.
- Wipe the mushrooms with a damp kitchen towel, cut them into small pieces, and place in a saucepan.
- Top with fried vegetables. Add salt, ground pepper, curry, and paprika, and mix gently. Simmer over low heat so that the juice stands out and the vegetables do not burn, for 5-7 minutes. And then increase the heat a little and simmer until the vegetables are fully cooked about 20-25 minutes.
- Peel the garlic, chop finely and add to the stew. Cook for another 10 minutes.
- Rinse the parsley, finely chop the leaves and add to the stew. Stir and remove from heat. Vegetable stew with young cabbage, zucchini, bell pepper, and mushrooms is ready.
- Divide the stew into bowls and serve immediately.
Enjoy your meal!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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