Lenten vegetable stew with beans. How to cook vegetable stew. Lean vegetable stew How to cook low-fat vegetable stew

Now I cook meatless meals the same way. vegetable stew with cabbage and potatoes without meat. And exactly how I do this, I will tell you in detail in this recipe.

step by step photo recipe

Ingredients:

• potatoes - 0.5 kg,
• cabbage - 1 kg,
• onions - 250 g,
• carrots - 200 g,
• vegetable oil 170-200 ml,
• tomato paste - 70 g,
• sugar - 2 tbsp. l.,
• bay leaf- 3 pcs.,
• salt, pepper to taste.

Cooking process:

Wash the potatoes well, place them whole in their skins in a saucepan and cover with water. Cook after the water boils for 20 minutes. Before turning off, pierce the potatoes with a fork. There are different varieties of potatoes, so the cooking time may vary. If the potatoes are already soft, you can remove the pan from the stove. You should not overcook, otherwise you will not get beautiful potato cubes. Drain the water and leave the vegetable to cool.

Let's prepare the fry. To do this, peel, wash, and chop the onion into cubes.

Also peel the carrots, rinse well under running water and grate coarse grater.

Pour sunflower oil into a small frying pan. Fry the onion until slightly golden, then add the carrots. Stir, add as needed vegetable oil and simmer the carrots and onions until soft.

Now let's take care of the cabbage. Chop it into strips or squares measuring 2x2 cm. It will be delicious in both options. But here it’s up to you to decide. The finer the cabbage is cut, the faster it will cook. Accordingly, if there are large squares, the cabbage will be juicier, but it will take more time to cook it.

Place the shredded cabbage in a deep frying pan or saucepan. Add 70 ml vegetable oil, tomato paste, salt, pepper, sugar. Stir. Fill the cabbage with water so that the water is level with the cabbage. Cover with a lid and simmer for 20 minutes over low heat.

Add the bay leaf, stir and leave the cabbage to simmer further, but without a lid, so that the excess liquid boils away.

Peel the cooled potatoes and chop them into small cubes, then the stew will be tender.

Now mix potatoes, cabbage and roast in one bowl. Carefully transfer the latter from the pan so that the oil does not spill into the bowl. But, if you want the stew to be richer, then you can not separate the onions and carrots from the oil, but pour them all together into a common bowl.

The advantage of this dish is that it remains tasty both hot and cold. When serving, you can sprinkle the vegetable stew with green onions or any other herbs. Bon appetit!

Calories: Not specified
Cooking time: Not specified

Lenten vegetable stew is a simple recipe according to which vegetables are stewed without adding animal fat (lard or butter), meat or fish products. The dish is economical, healthy, tasty. And it’s easy and quick to prepare. Lenten stew can contain the most different vegetables, and this makes it possible to prepare the same dish in different versions. For example, this is an autumn version, with beans or potatoes - a winter one, and in the summer the stew is prepared lightly, without potatoes - with zucchini, eggplant, green beans, sweet peppers. In any case, it turns out tasty, healthy and very economical. As a rule, for vegetable stew, the proportions of products are taken arbitrarily, based on what is available, so it is not necessary to strictly follow the recipe and measure everything down to the gram. But it is recommended to follow the order of adding vegetables, especially if the stew contains potatoes and tomatoes or tomato sauce. The fact is that the acid contained in tomatoes prevents the potatoes from boiling, and if you add the tomatoes before the potatoes, they will not boil and may remain hard. Therefore, tomato or tomatoes are added to the stew after the potatoes become soft and crumbly.

Ingredients:

- Potatoes – 4-5 pcs;
- zucchini or zucchini – 1 piece;
- carrots – 1 piece;
- sweet pepper– 2-3 pcs. different colors;
- onion – 1 piece;
- green beans – 150 g;
- vegetable oil – 3-4 tbsp. l;
- thyme, basil - half a teaspoon each;
- black and red pepper – 2-3 pinches each;
- salt - to taste;
- water – 1-1.5 glasses.

How to cook with photos step by step

To ensure that the stew is not only tasty, but also looks appetizing on the plate, you should not be too fine when cutting vegetables. Cut the onion into half rings, but not very thinly. Carrots can be cut into large strips or segments, as in the photo. Potatoes for stew are cut into large cubes or slices.




In winter, you can use frozen vegetables for stews. There is no need to defrost them, just immerse them in cold water for 5 minutes and then rinse them with clean cool water. If the vegetables are fresh, then cut the zucchini lengthwise into 4 parts (it is better to cut off the skin) and then chop into slices 1-1.5 cm thick. Cut the sweet pepper into cubes or cubes. Trim the noses and tails of green beans, cut the pods into 3-4 cm pieces.





Almost any stew that contains onions and carrots begins by frying these vegetables. Heat the vegetable oil in a deep frying pan or saucepan, fry the onion until transparent and add the carrots. After 3-4 minutes, when the carrots become softer, add the potatoes. Stir, wait 5-7 minutes until the potatoes are soaked in oil, and pour in a glass of water. Add salt to taste. Cover with a lid and simmer the vegetables for 15 minutes until the potatoes are done.







Add zucchini to the finished potatoes and green beans. Stir, simmer covered for 5 minutes. During this time the vegetables will be almost ready.





Add bell peppers and all the spices to the vegetables. Stir again. If you want the stew to have gravy, add another half glass of water. Cover with a lid, keep the heat low and simmer the stew for another 4-5 minutes. Turn off the heat and leave the stew to develop its flavor.





If a vegetable stew is prepared specifically as a lean dish, then it should be served with a salad of fresh vegetables or with greens, canned vegetables. If the goal is not to observe fasting, then you can add a spoonful of sour cream to a plate or boil sausages, serve stew as a side dish for fish, cutlets,

Larisa Bregeda

Reading time: 6 minutes

Very soon, namely a week after Trinity, on June 8, the Orthodox will enter the field of the first summer fast, Petrov (Peter and Paul, popularly Petrovka). As you may have guessed, it is dedicated to the two most revered apostles Peter and Paul. The abstinence will last until July 11 inclusive, and will end the next day, on the day of remembrance of the apostles.

It seems like it won't be that long. But in a little more than a month we will need to prepare something like this, so that the body is supported with the necessary products and does not make you grumble , especially someone who, say, is starting this field for the first time. After all, newcomers often refuse posts, allegedly because of their severity. And people are also afraid of simply not having enough to eat, because they are accustomed to meat dishes. Meanwhile, the Lenten palette is quite diverse!

We just need to get to know the products that will nourish us and our families if they also decide to fast, not only physically, but also with everything they need. Fortunately, now is a wonderful time, and the choice of vegetables that often form the basis of a Lenten table is quite wide. If you add mushrooms to them, a source of protein, a complete substitute for beans, beans, approach the process creatively, and the problem is solved! Today we will prepare a delicious and healthy stew that will delight everyone.

Cooking method

Frying is a specific process, not useful in everything and not everyone. Therefore, our preparation of delicious vegetable stew will be different from the traditional one. Although, if you wish, you can cook it the old fashioned way. We will describe both methods in parallel, you can choose which one is more suitable, frying or stewing.

So, let's prepare the juicy one, wash it, peel it and plan it along with the onion. Format: straw.

Let's put them in the frying pan. If you decide to fry, then as soon as the oil starts to sizzle, fry the vegetables over a small fire. Then let's cook the eggplant.

It is desirable that it be a young vegetable that does not have to be peeled from the hard crust. After all, everything in an eggplant is healthy, and the skin with its beautiful shade will decorate the dish very nicely. Cut the eggplant into circles, then, after adding salt, let it sit for a while while we prepare the other ingredients.

And we'll take on the zucchini. Now they are brought to the market not ripe, which is also beneficial. Tender zucchini in a stew it will be simply incomparable. What can we say about its benefits! So, let's cut the zucchini, like the eggplant, into circles, you can then halve them.

Since the onion and carrot are almost ripe (both in the process of stewing in water and during the frying process), we will add chopped vegetables to them in the frying pan. Or you can start cooking everything together - onions, carrots, zucchini and eggplants.

Always present in vegetable stew. Since young cabbage is now sold on the market and in stores, we will put it last in the pan, along with the rest of the vegetables.

Let's cut the cabbage into strips and start chopping other vegetables.

We have a few ingredients left, without which the stew will not turn out tasty, satisfying and so healthy! Tomato and pepper.

To prevent them from falling apart during the cooking process, we left them for last. In a word, we cut into strips first bell pepper, because we will send it before the pomodoro.

In the same way, cut the tomato into strips. It is desirable that the fruit is not juicy, but harder. Well, this is if you want our dish to look top five in appearance! And then - how it turns out.

First put the cabbage in the pan, after five minutes - the pepper, and after a minute - the tomato. And immediately chop up more greens. The choice is not limited to - dill, parsley, leaf celery, green onions and, which can be placed directly with a green feather, and so on.

Pour everything into the frying pan, cover with a lid and simmer for two minutes over low heat.

As you understand, the dish is prepared within 15-20 minutes. There's no point in doing this any longer. After all, the vegetables you bought are young and do not require prolonged heat treatment. It’s just that each one goes almost immediately into the frying pan, so we don’t delay slicing.

Have the incomparable aromas already attracted the attention of the family? Of course, it will be even tastier! Let's put the stew beautifully on plates.

By the way, this is also an important factor in the presentation Lenten dishes. A delicious-smelling and beautiful-looking dish always attracts!

• You can do without salt - everything in fasting should be healthy. No one will notice the lack of salt, because the stew will turn out magically tender!
• We serve it to the table, not forgetting to add, say, croutons or something similar to the stew.
• There is no need to overcook or overcook vegetables. They should crunch a little - this is not a mandatory requirement, but desirable. After all, then the vegetables will retain more of everything useful, and they will taste better.
• Vegetable stew for breakfast, as a second course for lunch, and even better - for dinner is simply ideal.
• You can add mushrooms to the stew, it will be even healthier and more satisfying!

Calories: Not specified
Cooking time: Not specified

German cuisine has very delicious dish with the funny name “shukrut”. The cooking principle resembles both a roast and a stew at the same time, and appearance very similar too. The required components in German choucroute are meat, potatoes, tomato and cabbage, and then each housewife has her own additives and additions. So, a lean stew with mushrooms, cabbage and potatoes is most likely choucroute, only in a lighter version, Lenten version. Vegetables are fried in oil and then cooked until cooked using the stewing method, adding water or broth. Of course, there is also tomato for brightness and taste, and mushrooms are added instead of meat. This is preparing delicious and hearty dish It’s simple, no cost or effort is required from you. If you fast or prefer to cook simple and affordable recipes– this recipe is just for you.
As for the tomato, in winter you can add twisted tomatoes to the stew, tomatoes in own juice, frozen sliced ​​tomatoes, tomato juice or tomato sauce. Even homemade adjika will do, if it’s not very spicy. And in the summer, cook with fresh tomatoes.

Ingredients:
- white cabbage – half a small fork;
- potatoes – 2-3 medium tubers;
- fresh champignons – 8-10 pcs. medium size;
- carrots – 2 pcs;
- onion – 1 large onion;
- crushed tomatoes – 0.5 cups;
- salt - to taste;
- vegetable oil – 50 ml;
- ground black pepper – half a teaspoon (to taste);
- garlic – 2 cloves (optional);
- any fresh greens - a large bunch.

Recipe with photos step by step:

Chop the carrots and onions quite coarsely: cut the onion in half, then into three parts and cut into strips across, about 1 cm thick. Cut the carrots into large cubes or segments.

Shred white cabbage into large strips, larger than for borscht or cabbage soup.

Pour the onion into the frying pan, after heating the vegetable oil in it. Stirring, saute the onion until soft, but do not fry it, leave it light.

Add carrot cubes. Sauté together with the onion for several minutes until the carrots absorb the oil.

Add cabbage to the pan in portions, mixing it with vegetables and oil so that it quickly loses volume and settles. When all the cabbage has been added, cover the pan with a lid and simmer for 15 minutes until half cooked. During stewing, the cabbage will soften, the juice will evaporate, and to prevent the vegetables from burning, you need to stir everything once or twice.

Add grated tomatoes or tomato puree and juice. If you use thick tomato sauce, then you need to fry it and then add water; if you use tomato paste, then immediately dilute it with water. Fry the vegetables and tomatoes for about five minutes.

At this time, peel the potatoes and cut them into small pieces. The shape is arbitrary - cubes, circles, slices. Add to the fried vegetables, stir and continue frying for a few minutes. When the potatoes are soaked in tomato and oil, add a little water (half a glass) and salt to taste. Simmer covered over low heat for 20 minutes until the potatoes and cabbage are fully cooked. If the water has evaporated and the potatoes are still a little hard, add water and cook the potatoes until soft.

Cut the champignons into quarters. Pour a tablespoon of oil into the pan, add the mushrooms and fry over low heat. First, the mushrooms will be stewed in the released juice, gradually it will evaporate, and the champignons will begin to fry. During frying, do not forget to salt the mushrooms. Fry until almost done.

Transfer the mushrooms to stewed vegetables, season with black pepper or other spices of your choice. Simmer for five minutes over low heat. According to the recipe, the stew turns out thick, almost without gravy. If you like it when there is sauce, then after adding the mushrooms, pour in a little water or broth. Simmer until the mushrooms are ready. Add finely chopped garlic when everything is ready, a minute or two before turning off the heat.

It is better to serve mushroom stew with cabbage and potatoes hot, but not immediately, but let it brew for 10-15 minutes. The best addition would be fresh herbs, vegetable salad or glass

Salads are a light, tasty and nutritious dish. On fasting days, salads can become the basis of nutrition and help you withstand this test with dignity. Salads, which contain essential foods (fresh, canned or pickled vegetables), are good for breakfast and dinner, and also as a complement to lunch.

For salads, you can use both fresh and boiled vegetables. On days of non-strict fasting, you can add fish (boiled, salted, smoked or canned) to salads. If fasting prohibits dressing the salad with sour cream or mayonnaise, you can use other dressings for this purpose, for example, vegetable oil, horseradish or mustard. You can flavor salads with all kinds of combined dressings.

If you decide to fast, try to use as many of all types as possible, carrots, beets, turnips, radishes, as well as onions, garlic and herbs. These vegetables, like pumpkin and zucchini, are available to each of us on winter days and will help diversify our diet at our own expense.

Fresh salads white cabbage can be prepared by modifying the composition of vegetables. I offer several options for this salad (all salads are designed for 4-5 servings).

You will need: 200 g of cabbage, 1 apple, 1 carrot, 1 onion, 150 g of sour cream (on days of strict fasting, it can be replaced with vegetable oil or salad dressing), pepper, vinegar, sugar and salt to taste.

Chop the cabbage, add salt, add vinegar and heat, stirring, until it settles to the bottom. Drain the juice, add finely chopped or chopped carrots, onions and apples to the cabbage. Season with sugar, salt and pepper. Season with sour cream.

You will need: 200 g cabbage, 1-2 pickled cucumbers, cucumber pickle, 2 tbsp. spoons of vegetable oil, sugar and salt to taste.

Chop the cabbage and add salt. Peel the cucumber and grate it on a coarse grater. Stir, season with brine and vegetable oil, add sugar and salt to taste.

You will need: 200 g cabbage, 1 boiled beets, 1 tbsp. a spoonful of vegetable oil, sugar, citric acid, salt to taste.

Salt the finely shredded cabbage, squeeze and mix with chopped boiled beets. Add sugar diluted in water with citric acid, season with vegetable oil.

These are just a few options for preparing the salad. In a similar way, you can prepare salads with red or cauliflower by mixing it with beans, pumpkin or zucchini. If desired, you can add garlic to the salad.

Sauerkraut salads on fasting days - a real find. By extinguishing the feeling of hunger, they will also allow the body to replenish the lack of other useful substances.

Sauerkraut salad with onions

This is the simplest salad that can be served with... boiled potatoes or rice, or any lean porridge.

You will need: 350 g cabbage, 1 onion, 2-3 tbsp. spoons of vegetable oil, parsley, sugar to taste.

Finely chop the cabbage, add sugar, mix with chopped onion and vegetable oil. Sprinkle with parsley and decorate with rings onions.

Sauerkraut and pumpkin salad

You will need: 200 g each of cabbage and pumpkin, 3-4 tbsp. spoons of vegetable oil, sugar, parsley.

Peel and grate the pumpkin, mix with finely chopped cabbage, add sugar to taste. Season the salad with vegetable oil. Garnish with greens and pumpkin.

Sauerkraut salad with honey

You will need: 500 g cabbage, 2 apples, 2 tbsp. spoons of honey, 100 g of sour cream or salad dressing.

Chop the cabbage, add sliced ​​apples, season with honey and sour cream.

To prepare sauerkraut salads, you can mix it with apples and carrots, beets and cucumbers, turnips, radishes or tomatoes. It all depends on your taste and desire.

But not only salads can be prepared with cabbage. Both fresh and sauerkraut are tasty when stewed, they add it to vegetable stews, and prepare aromatic cabbage soup and borscht with it, which are also good in lean form.

Well, we’ll look at another salad recipe, which, despite the name, can be prepared at any time of the year, including during Lent.

Salad "Autumn"

You will need: 500 g potatoes, 1 onion, 3 large tomatoes, 3 sweet peppers, 2 pickled or pickled cucumbers, salt, pepper, vinegar, vegetable oil.

Boil potatoes, peel, cut into slices. Also cut onions, tomatoes, cucumbers and peppers into slices. Place everything in layers in a salad bowl, add salt and pepper. Pour in oil and vinegar. If desired, you can add 1-2 teaspoons of prepared mustard to the oil and vinegar dressing.

True believers know that vegetarian and lenten foods are not the same thing. They exclude only meat from their diet and eat the rest. Lenten food, according to strict religious rules, includes only plant-based dishes. Neither milk, nor eggs, nor meat are included in it.

Vegetables can be used to prepare not only salads, but also other vegetable dishes, for example, stew. The more varied the set of vegetables, the tastier than stew. And the stew cooked in a pot turns out to be especially tasty.

Lenten vegetable stew

The number of products is arbitrary.

Sauté onion cut into half rings and carrots grated on a coarse grater in vegetable oil. Place in a pot in layers: diced potatoes, shredded carrots (they can be added either fresh or stewed), sliced ​​zucchini or pumpkin. Top each layer with sautéed onions and carrots (you can add chopped tomatoes or tomato paste). If the quantity of products allows, repeat the layers.

Add water to the pot or vegetable broth so that the liquid reaches half of the ingredients (during cooking, the vegetables will release their juice), add salt and pepper to taste, close the pot with a lid (can be made from dough) and put it in a heated oven to simmer. Simmer until the vegetables are ready. Ready dish sprinkle with chopped herbs. Between the vegetables you can add layers of cereal (rice or millet).

Legumes (beans, beans, peas and lentils) are also good for preparing meatless dishes.

White bean stew

You will need: 400 g white beans, 200 g carrots, 400 g tomatoes, 100 g sweet peppers, 120 g onions, 75 g vegetable oil, 10 g garlic, 5 g starch, parsley, salt to taste.

Soak overnight in cold boiled water (or beer), then cook until almost done, add salt. Add grated carrots, diced tomatoes, strips of pepper, fried onion rings in oil, crushed garlic and cook for another 30 minutes. Season the finished dish with starch diluted in cold water, bring to a boil and sprinkle with finely chopped herbs.

Greek beans

You will need: 150 g dry beans, 400 g onions, 120 g vegetable oil, 500 g water, ground black and red pepper, salt to taste.

Soak the beans overnight, boil the next day and drain the liquid into a separate bowl. Cut the onion into rings and lightly fry in some oil, then season well with salt and pepper with black and red pepper. Place the beans and fried onions, alternating layers, in a fireproof dish (there should be a layer of beans on top), pour in the remaining oil and pour in the water in which the beans were cooked. Bake in the oven at medium temperature for 20 minutes and serve in the same dish.

Bulgarian beans

You will need: 100 g beans, tomato puree, herbs, vegetable oil, onions, salt.

Sort the beans, rinse and cook until tender, add salt, season with sautéed onions and tomatoes and mix. When serving, drizzle with oil and garnish with herbs.

Lentils with fruit

You will need: 500 g lentils, 80 g vegetable oil, 60 g onions, 150 g prunes, or apples, or pears, 0.5 l water, lemon zest, salt to taste.

Soak the prunes, then boil them in the same water, seasoning them with zest. Boil the lentils with onions and half the amount of vegetable oil until tender, then mix with prunes and add salt. Season the finished dish with the remaining oil. You can also cook white beans.

A large number of Lenten dishes are prepared with, which, thanks to their beneficial properties, elevate even the simplest dish. Mushroom dishes allow fasting people to sufficiently saturate the body and fully indulge in spiritual cleansing.

Boiled with mushrooms (fresh and dried, salted and pickled) lean soups and borscht, solyanka, are prepared very delicious salads and second courses.

Mushroom stew

For 4 servings you will need: 300 g mushrooms, 3 potatoes, 1 carrot, 1 onion, 2 tbsp. spoons of canned green peas, 2 tbsp. spoons of vegetable oil, 1 tbsp. spoon of tomato puree, green onions, herbs.

Peel, rinse and coarsely chop mushrooms (can be champignons or oyster mushrooms). Cut the onion into half rings and simmer together with the mushrooms in vegetable oil for 10 minutes. Add salt, pour in tomato puree diluted with 3 cups of hot water and bring to a boil. Add diced potatoes and carrots, green peas and heat over low heat for 20 minutes. Before serving, sprinkle the stew with finely chopped green onions.

Sauerkraut, stewed with mushrooms

You will need: 50 g white dried mushrooms, 800 g sauerkraut, vegetable oil, 1 onion, 2 teaspoons flour.

The recipe calls for another ½ cup of sour cream, but I assure you that the dish turns out great even without sour cream.

White dried mushrooms rinse, soak and boil in the same water until tender. Strain the broth and chop the mushrooms. Finely chop the onion and fry in oil. Brown the flour in oil, boil with a glass of mushroom broth. Stew out shredded sauerkraut in its juice with the addition of mushroom broth. Add fried onions, mushrooms, sour cream, mushroom broth with flour to the finished cabbage. Boil everything until done.

To be continued…

Page 3 of 5

Vegetable stew with tomato

You will need:

300 g potatoes;

200 g turnips (or pumpkin);

200 g carrots;

200 g zucchini;

200g cabbage;

150 g each of green and red sweet pepper (this is approximately 1 piece each);

2 onions;

300 g canned (or frozen) green peas;

1 cup vegetable broth;

vegetable oil;

2 tbsp. wheat flour;

1 tbsp. tomato paste or ketchup;

garlic;

ground black pepper;

salt;

greens (any).

Wash and peel all vegetables thoroughly. Sweet pepper remove the seeds and also zucchini cut into cubes potato also in cubes, only larger.

Carrot cut into small cubes (or grate on a coarse grater), onion chop and saute oil until golden brown. Cabbage chop and simmer until done. Potato fry in oil until golden brown.

For the sauce flour saute until light golden brown in a dry frying pan, cool. Dilute warm broth , simmer over low heat for 15 minutes, then add tomato paste (or ketchup).

Combine potatoes, carrots and onions, add sauce and simmer for 15 minutes. Then add chopped zucchini, turnips (or pumpkin , grated or cut into small cubes), poached cabbage and continue to simmer for another 15 minutes. At the end of cooking add bell pepper, green peas without filling, garlic (squeeze or grate on a fine grater), pepper and salt. When serving, sprinkle with chopped greens.

Bright mushroom stew with vegetables

You will need:

300 g fresh or frozen champignons;

1 medium sized onion;

4 tbsp canned green peas;

4 small potatoes;

1 tbsp. tomato puree;

50 g vegetable oil;

1 coffee cup of rice;

salt;

ground black pepper;

parsley for decoration.

Mushrooms peel off films, wash and chop coarsely. Place them in a deep frying pan and simmer foroil 15 minutes covered.

Onion peel, wash and finely chop, add to the frying pan with the mushrooms. Salt and pepper and mix well. Then fill in 3 coffee cups hot water, in which to dilute the tomato puree beforehand. Bring to a boil.

While the mushroom mixture is boiling, potato peel, wash and cut into small cubes. Add to mushrooms. After about 5 minutes add rice , first thoroughly rinsed in cold water (until the water is clear), and simmer for about 20 minutes over low heat.

Green peas Place in a colander and let the liquid drain. 5 minutes before the end of stewing, add the peas to the stew and stir gently.

Serve the stew hot, sprinkled with washed and chopped parsley.

Vegetable stew

You will need:

400g carrots;

400 g potatoes;

100 g turnip (or pumpkin);

2 parsley roots;

2 celery roots;

1 can of canned green peas;

1 zucchini;

2 onions;

2 glasses of tomato juice;

1 bay leaf;

dill or parsley;

cloves (optional);

ground black pepper;

salt;

vegetable oil.

Vegetables except potatoes, peel, wash and cut into cubes, lightly fry in oil . Potato peel, wash, chop, mix with fried vegetables, add green peas, pour tomato juice, add bay leaf, salt, pepper, cloves and simmer for 15 minutes.

Before serving, sprinkle with washed and chopped herbs.

Vegetable stew

You will need:

9 potatoes;

700 g eggplants;

5 tomatoes;

2 sweet peppers;

1 onion;

5 tbsp. vegetable oil;

green;

salt;

ground black pepper (optional).

Peel, wash and finely chop the onion into half rings. Peel, wash and cut the potatoes into cubes. Wash the eggplants, remove stems and peels and cut into cubes.

Combine potatoes, onions and eggplants and fry in oil, then add washed and stemmed tomatoes, cut into 4 parts. Wash the pepper, remove the stalk and seeds, cut into squares and add to the vegetables, add salt and simmer until tender. When serving, sprinkle with washed and chopped herbs.

Appetizing stew

You will need:

200 g eggplants;

200 g zucchini;

1 small head of cauliflower;

3 sweet peppers of different colors;

3 tomatoes;

1/2 cup canned corn;

1 carrot;

2 onions;

1/2 cup vegetable oil;

1 tbsp. mixtures of ground herbs;

salt;

ground black pepper;

green salad leaves.

Wash all vegetables thoroughly and remove stems and, if necessary, seeds (pepper). Eggplant peel the skin and cut into circles,zucchini - cubes, pepper and onion - rings, tomatoes - in slices, cauliflower disassemble into inflorescences, carrot grate on a coarse grater.

Onions and carrots fry over high heat. Add the rest of the vegetables, salt, pepper, sprinkle with herbs, add a little water and simmer for 15 minutes under the lid, then let it brew. Serve the stew warm on lettuce leaves.

Adviсe:

N The thick-sided, fleshy peppers are the most delicious; they should be used in salads and stews. Peppers with thin sides are suitable for stuffing.

H To avoid severe softening, blanch the pepper for no more than 2 - 3 minutes.

N Sprinkle unused pieces of pepper with salt and store in the refrigerator, then it will not rot or wither.

Vegetable stew with beans in a slow cooker

Lenten vegetable stew is the basis of nutrition during Lent. How to cook a delicious lean vegetable stew? You can find recipes for lean vegetable stew here.

Lenten vegetable stew with lentils

Ingredients:

• 1 tbsp lentils (any kind you like)
• 3 pieces of carrots and onions (choose larger ones)
• 300 grams each of white cabbage and pumpkin
• 3 tbsp vegetable oil
• salt and spices to taste

Step-by-step cooking recipe

1. Wash the lentils thoroughly and cook for 20 minutes over low heat.
2. Peel the carrots and onions and chop them as you like
3. Fry onions and carrots in a thick-bottomed pan
4. Chop cabbage coarsely
5. Add cabbage to fried vegetables
6. Close the lid and simmer with the addition of small quantity water
7. Be careful not to burn
8. Grate the pumpkin on a coarse grater
9. 20 minutes after the start of stewing, add pumpkin to the vegetables
10. Continue to simmer
11. When the vegetables are soft, add the lentils to the pan.
12. Add salt. Add spices. Simmer for another 10 minutes.

Lenten vegetable stew is ready.

Ingredients:

• bulb
• carrot
• 2 potatoes
• zucchini
• eggplant
• bell pepper
• tomato
• garlic and other spices - to taste
• 3 tablespoons vegetable oil

1. Cut the onion into rings
2. Grate carrots on a coarse grater
3. Fry in vegetable oil
4. Peel the potatoes and cut them into large pieces and add them to the fried vegetables.
5. Pour half a glass of water into the pan, cover with a lid and simmer for 15 minutes
6. Remove the core of the pepper and cut it into strips
7. Cut the tomato into slices
8. Add pepper and tomato to the pan with vegetables
9. Salt and pepper
10. Simmer for 20 minutes with open lid(so that half the liquid evaporates)
11. Add chopped garlic. Mix. Remove from heat.

All. Lenten stew is ready.

No matter how tasty the dish is, it will certainly become boring. Therefore, we have prepared for you another recipe for lean vegetable stew.

Lenten vegetable stew with red currants

Ingredients:

• 300 g each eggplant, tomato, mushrooms (preferably champignons)
• 400 g bell pepper
• 200 g red currants
• 1.5 tbsp tomato paste
• 1 head of garlic
• 1 tsp sugar
• salt, spices - to taste
• 3 tablespoons vegetable oil

Step-by-step cooking recipe:

1. Wash the champignons and cut them as you like
2. Fry in half the vegetable oil
3. Cut the eggplants into cubes, soak in cold water for 20 minutes to remove the bitterness.
4. Cut tomatoes into slices, pepper into strips
5. Place the vegetables in a deep frying pan with a thick bottom and simmer, adding a third glass of water, for 20 minutes.
6. Lightly crush the currants with a masher
7. Add it to stewed vegetables
8. Send mushrooms there too
9. Mix everything. salt, pepper
10. Finely chop the garlic (very finely! You can even put it through a press) and put it in a frying pan
11. Remove from heat immediately
12. Cover with a lid and let simmer for at least half an hour.

Bon appetit!

Calories: 291.4
Cooking time: 70
Proteins/100g: 2.29
Carbohydrates/100g: 7.46

An excellent healthy ingredient that allows you to make a lean vegetable stew more satisfying is beans. The only drawback is that the beans take quite a long time to cook. But there is also a plus - a healthy bean broth can be used in other dishes. The same broth will allow you to prepare a lean stew without adding oil at all - vegetables can be stewed in bean broth. It turns out no less tasty, which is also easy to prepare.

Ingredients:
- 1 glass of beans,
- 2 carrots,
- half an eggplant,
- 1 sweet pepper,
- a quarter of an onion,
- 1 clove of garlic,
- a bunch of parsley,
- 3 tbsp. tomatoes in their own juice,
- salt to taste,
- 0.5 tsp. paprika,
- 0.5 tsp. curry,
- a pinch of red pepper,
- 4 sage leaves.

How to cook at home

To make the beans cook faster, it is better to soak them in water overnight or at least for a couple of hours at least. After soaking, you need to change the water and boil the beans for an hour, adding salt at the very end.

When the beans are almost ready, let's start with the vegetable part of the stew. In a frying pan, simmer finely chopped onion and garlic, as well as carrots, cut into slices. You can stew vegetables without oil by adding a couple of tablespoons of bean broth.

After stewing the carrots for five minutes, add tomatoes in their own juice (or fresh tomatoes without skin, or tomato paste). Season the tomatoes with spices and salt and bring to a boil.

While the tomato sauce is simmering, cut the eggplant and bell pepper into medium-sized pieces.

Place the chopped vegetables in the boiling tomato sauce. Cover with a lid and simmer for five minutes.
If necessary, add a little more bean broth.

When the beans become soft, transfer them to a frying pan, mix with vegetables and tomato sauce. Simmer the vegetables and beans together for another 7-10 minutes. During this time, the vegetables will become soft and the beans will be saturated with the aroma of the sauce.

Finely chop the parsley and add it at the very end of cooking. It's better even after the pan has been removed from the heat. This way the parsley will retain more vitamins. Mix vegetable stew with parsley.

Serve vegetable stew