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Vegetable stew

Vegetable stew

Along with zacusca, a few jars of stew can fit very well ...

  • 3 kg gogosari
  • 1/4 l oil
  • 4-5 onions
  • 2-3 carrots
  • 300 g tomato paste
  • 200 g of rice
  • a cup of water
  • a vegetable spoon
  • salt, pepper, bay leaves

Servings: 8

Preparation time: less than 120 minutes

RECIPE PREPARATION Vegetable stew:

Bake the donuts, clean them and put them through the mincer, stopping a few that we will cut fidelity ... so for the appearance. Put the oil in a pan on the fire, then the finely chopped onion and the grated carrot, the rice (washed beforehand and boiled for about 10 minutes in water with vegetables) and finally the chopped donuts. Add tomato paste, salt, pepper and bay leaves and bake for about an hour. Check if the rice has boiled and take it out of the oven, immediately putting it in jars. Then put the jars in the oven for 15-20 minutes, then remove and wrap between the beds and leave until the next day.


In what order are the vegetables placed in pots?

As I told the monk's pot or at the simple one, the order in which we place the vegetables and greens in the pan is determined by their cooking times. It makes sense to put the root vegetables first (which need 20 minutes to cook), then the peppers and only at the end the tender vegetables & # 8211 beans, zucchini or eggplant (which need 5-6 minutes) as well as the tomatoes and their juice. That's so we don't make a general porridge. This rule also applies to soups. You can't put celery, carrots, cabbage and beans in the same pot at once & # 8230

I chose a non-stick pan (or a deeper pan) in which I poured oil and I put the onion and garlic to harden. I gave them a pinch of salt and covered them with a lid. Medium to low heat, a few minutes (about 5). I left them until they softened and became glassy.

The first in a row were the root vegetables: carrots, celery, parsley and parsnips. They need the longest cooking time. I mixed them with hardened onions and covered them with the lid to simmer for about 10 minutes. I mixed them before they caught.

Next in line were kapia peppers and white peppers which I added over the onion and the hardened vegetables. You can also put a few slices of hot pepper if you want a spicy pot. I put the lid back on and continued cooking over medium heat for 5 minutes.

Next are the zucchini and eggplant cubes (squeezed lightly in the palms) yes bean pods.

I mixed everything gently with a spatula. Look at the great colors I have in the pan !! Eat them out of your eyes.

I immediately poured the tomato juice and I added the tomatoes pieces (raw).

I placed the lid half-open and left everything to boil for another 5-7 minutes. The total cooking time of this Serbian pot is max. 30 minutes. Bean pods should remain slightly crispy, al dente.


Tasty vegetable stew with carrot and rice - Recipe for winter, like at home

Tasty vegetable stew with carrots and rice - Recipe for winter, just like at home mom. It is the best vegetable stew recipe I have tried so far, I recommend you study it carefully and keep it in mind when preparing your vegetables for winter. The recipe is tested and everything is 100% okay, so go safe with it.

ingredients

● 2 kg of red bell peppers
● 1 kg onion
● 2 kg of zucchini
● 1 kg of carrots
● 4 kg tomatoes
● 400 g of rice
● 700 ml of oil
● It was laurel
● Piper
● Parsley leaves
● Salt to taste

How is it prepared?

Peel an onion and cut it into scales. Wash the peppers, remove the stalks and seeds and chop with a mincer. Peel a squash, grate it and cut it into cubes. Tomatoes are scalded, then peeled and cut into thin slices. Carrots are cleaned and passed through the grater with large holes.

In a larger saucepan pour the oil, when it has heated, put the onion and sauté until soft. Then add in turn the carrots, peppers, zucchini and tomatoes, spices to taste and sprinkle with finely chopped parsley leaves, simmer. When the vegetables are cooked, add the boiled rice and let it boil until the oil comes out on top. The stew is put in sterilized jars, the lids are screwed on and we sterilize them for 30 minutes. Put it between the beds until the next day, then store it cold in the pantry.

For the full success of this can you can sprinkle in each jar, over the stew 1/2 crushed aspirin and pour 2-3 tablespoons of hot oil.


Vegetable stew with rice and garlic & # 8211 is so tasty that it can only be eaten with toast

The vegetable stew with rice and garlic is so good that it can be eaten only with toast. When you don't know what to eat, open a jar of vegetable stew. I recommend you try the recipe below, it's very simple.

Ingredient:

  • 1 kg tomatoes, 1 kg bell peppers
  • 1 kg carrots, 500 gr onions
  • 200 gr long grain rice, 400 ml sunflower oil
  • 2 tablespoons salt, 1 tablespoon sugar
  • 2-3 cloves garlic, 2 tablespoons 9% vinegar

Method of preparation:

Wash the tomatoes, then cut them in half. We give them through a blender or a meat grinder. Peel an onion and cut it in half into rings.

Remove the spine with the pepper seeds. Rinse the peppers well, then cut them into thin strips. Peel a squash, grate it and squeeze the juice.Pour sunflower oil into a deep saucepan. Wait for the oil to heat up, then add the onion. Cook the onion for 10 minutes. Stir frequently.

Then add the carrots to the pan with the onion.Fry the vegetables for 10 minutes. Add the bell peppers and cook the vegetables for another 10 minutes. Now add the tomato puree. Boil the whole mixture for about 3 minutes.

Wash the rice and add it to the vegetable pan. Add salt and sugar. Mix well until dissolved.Reduce heat to low and cook stew for 35 minutes. After half an hour, add the vinegar and garlic, peeled and crushed through a press. Let the stew simmer for another 5 minutes.

We transfer the vegetable stew into sterile jars. Seal the jars with lids and turn them upside down. Cover the jars with a thick blanket and let them cool. After they have cooled completely, we store them in a dark and cool place and keep them for the winter.


Vegetable stew with potatoes!

A wonderful preparation, the vegetables are smothered without water in their own juice. Try the recipe urgently! It is very tasty!

INGREDIENT:

-1 tablespoon tomato paste or 1 glass of tomatoes given through a grater

-1 link of purple basil

METHOD OF PREPARATION:

1.Cut the eggplant into large pieces, sprinkle with salt and leave for 20-30 minutes. Then rinse, squeeze and dry with a paper towel.

2.Cut the potatoes into eggplant-sized pieces.

3. Cut the onion into large pieces, chop the greens.

4. Remove the stalk and peppercorns, then cut them into large pieces.

5. Blanch the tomatoes, peel them and cut them into slices.

6. Peel the garlic and press it.

7. Pour a sufficient amount of oil into a deep cast iron skillet or cauldron, heat it well and fry the potatoes over high heat until they are almost ready.

8. Remove the potatoes with the whisk and fry the eggplant in the same oil.

9. In 5-7 minutes, add the onion.

10.When the onion becomes translucent, add the bell pepper and, optionally, the hot pepper.

11. Transfer the potatoes back to the pan, add half the garlic, salt, ground black pepper, tomato paste, tomato slices, sugar and half the greens. Mix the ingredients and continue to cook over high heat.

12. Cover the pan with the lid for 5 minutes, then add the remaining garlic and greens and press lightly with the back of the spoon. Put the lid on for a few more minutes.

13. Turn off the flame and leave the stew for 20 minutes - 2 hours, to soak up all tastes and flavors.

Serve the vegetable stew hot or warm. It is very fragrant and very tasty.


Delicious meatballs with vegetable stew! You don't need a gasket!

We present you a recipe for meatballs with delicious, flavorful and filling vegetables. Flavored and low-fat vegetable meatballs are a great choice for a family lunch or dinner. For such a dinner you do not need to prepare garnish, which will save time spent in the kitchen.

ingredients

- 500 g of minced beef

Method of preparation

1. First prepare the meatballs. Chop an onion in the food processor. Add the onion to the minced meat. Sprinkle with salt and ground black pepper. Add 50 ml of water and mix.

2. Add the breadcrumbs and egg. Stir. Form the meatballs the size of a walnut from the minced meat and roll them in flour.

3. Fry the meatballs in a pan with hot oil until golden.

4. Melt the butter in a pan and fry a chopped onion until transparent.

5. Add the carrots and peppers to the onions. Fry the vegetables until they soften. Add the grated tomatoes, 500 ml of water (hot or boiled). Sprinkle with salt and pepper. Add sugar, rosemary, basil, grated garlic and mix. Bring to the boil. Cover the vegetables with a lid and simmer for 30 minutes.

6. Add the meatballs to the vegetables and cook the stew for another 10 minutes.

7. Add the green peas, saffron (or turmeric) and cook for another 10 minutes.


Peel an onion and cut it into scales. Put to harden in oil in a large saucepan. Add a teaspoon of coarse salt while cooking. Stir occasionally. When it becomes glassy, ​​remove from the heat.

The donuts are washed, peeled and seeded and cut into thin strips.

In a stainless steel pot (in which all the stew will be boiled) put the donuts to harden in oil. Stir from time to time, until it leaves its juice and lightens in color.

Carrots, parsley, celery and parsnips are peeled, washed and put on the grater with large holes. Separately put together to harden in oil.

Meanwhile, the tomatoes are washed, scalded and peeled. Cut into cubes.

Put the hardened onion over the donuts, mix, add the vegetable mixture and then the diced tomatoes. Bring to the right heat to boil until the juice drops a little and soften the vegetables.

Boil the rice separately in salted water, only halfway. Strain, place under a stream of cold water and allow to drain.

Pour the rice over the stew and mix. Season with salt to taste, add peppercorns and bay leaves. Allow to boil until the juice decreases and the oil comes to the surface.

When ready, turn off the heat and add the chopped green parsley. Mix well and then pour into previously washed and sterilized jars.

Cover the jars, then dust for an hour. Place in warm beds until cool, then store in the pantry.


Vegetable stew with potatoes!

A wonderful preparation, the vegetables are smothered without water in their own juice. Try the recipe urgently! It is very tasty!

INGREDIENT:

-1 tablespoon tomato paste or 1 glass of tomatoes given through a grater

-1 link of purple basil

METHOD OF PREPARATION:

1.Cut the eggplant into large pieces, sprinkle with salt and leave for 20-30 minutes. Then rinse, squeeze and dry with a paper towel.

2.Cut the potatoes into eggplant-sized pieces.

3. Cut the onion into large pieces, chop the greens.

4. Remove the stalk and peppercorns, then cut them into large pieces.

5. Blanch the tomatoes, peel them and cut them into slices.

6. Peel the garlic and press it.

7. Pour a sufficient amount of oil into a deep cast iron skillet or cauldron, heat it well and fry the potatoes over high heat until they are almost ready.

8. Remove the potatoes with the whisk and fry the eggplant in the same oil.

9. In 5-7 minutes, add the onion.

10.When the onion becomes translucent, add the bell pepper and, optionally, the hot pepper.

11. Transfer the potatoes back to the pan, add half the garlic, salt, ground black pepper, tomato paste, tomato slices, sugar and half the greens. Mix the ingredients and continue to cook over high heat.

12. Cover the pan with the lid for 5 minutes, then add the remaining garlic and greens and press lightly with the back of the spoon. Put the lid on for a few more minutes.

13. Turn off the flame and leave the stew for 20 minutes - 2 hours, to soak up all tastes and flavors.

Serve the vegetable stew hot or warm. It is very fragrant and very tasty.


Vegetable stew

Vegetable stew is a practical food for a quick lunch or a light dinner. It can be served as such, with hot polenta, or as a side dish with a main course. It is a versatile food, we can add or replace any vegetables we want and have in the pantry.

I like this simple combination of ingredients, it's perfect for this time of year. Fresh and tasty vegetables are ready to fill our plates with all sorts of rich flavors.

INGREDIENT:

  • 1 dried onion
  • 3-4 cloves of garlic
  • 2 zucchini
  • 1/4 celery
  • 1 carrot
  • 2 large tomatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 teaspoon hot pepper paste
  • salt pepper

METHOD OF PREPARATION:

1. Peel the onion, finely chop it and put it in a saucepan with the garlic cloves given through the press and a tablespoon of oil. Fry for a few minutes on low heat until the onion becomes translucent.

2. Cut the carrot, celery, peppers, zucchini and tomatoes into cubes and add them over the onion. Put a cup of water, salt, mix and cover with a lid.

3. When all the vegetables are cooked, add the tomato juice, hot pepper paste, season with salt and pepper. Bring to a boil, turn off the heat and let the food cool.


Vegetable stew with rice and cucumbers & # 8211 a simple and easy recipe for all housewives

The vegetable stew with rice and cucumber is very tasty. You can serve it on bread or add it to food, to give it a delicious taste.

Ingredient:

  • 3 kg cucumber, 500 gr rice
  • 2 teaspoons tomato paste, 1 onion
  • 1 carrot, 2 teaspoons coarse salt
  • 4 tablespoons sugar, 160 ml of sunflower oil
  • 100 ml vinegar 9%

Method of preparation:

For starters you will need to prepare the jars in which we will put vegetable stew with rice and cucumbers. We wash all the jars and soak them in boiling water. Boil the metal lids in a saucepan for 5-7 minutes.

Boil the rice, drain it, let it cool then put it in the fridge.

Peel the carrots and grate them with a coarse grater. Peel an onion and finely chop it.

Pour the sunflower oil into a deep frying pan. Add the carrots and onions to the pan to fry them.

Wash the cucumbers, cut them into cubes and add them to the pan. It would be good to check the cucumbers before adding them to the pan, to make sure they are not bitter.

Add the tomato paste, sugar and salt to the pan. We mix. Finally, add the boiled rice and vinegar. Leave the pan on the fire for about 10 minutes.

Taste the vegetable stew, and if necessary, add more salt, sugar or vinegar. We transfer the stew to the previously prepared glass jars and we make sure that there are no air bubbles inside.

Close the jars with lids and let them cool. After they have cooled, we store them in a dark and cool place, preferably in the basement or pantry.