A delicious lunch can be cooked, even if there was neither meat nor fish in the fridge. Potato stewed with vegetables is a hearty dish with excellent organoleptic qualities. Preparing food is simple, inexpensive, but quite capable of replacing a full dinner.
Cooking Features
Potatoes can be cooked with almost any vegetable. Dishes of stewed potatoes can vary not only the composition, but also the technology of cooking. To please the result, you need to know a few points that do not depend on the selected recipe:
- If you fry the vegetables before stewing, they will better keep their shape. It will also have a positive effect on the taste of the finished dish, but its caloric content will increase.
- The shape of cutting vegetables should be similar, then the prepared stew looks more appetizing.
- Vegetables may require different heat treatment times. In order for some of them not to be digested, while others are not turned into porridge, you must follow a certain order of their tabs or cut them into pieces of different sizes.
- You can stew potatoes with vegetables without adding sauce, in tomato juice, broth, or even water. Adding sour cream, mayonnaise or other sauce will make the taste of the finished dish more expressive. Spicy herbs and spices successfully cope with this task.
- Vegetable mix can be supplemented with green beans, green peas, mushrooms - these products are well combined with potatoes.
- If you simmer potatoes with vegetables in a cauldron or thick-walled saucepan on a very slow fire, the vegetables are soaked with the taste and aroma of each other, which favorably affects the organoleptic qualities of the finished dish.
Potatoes stewed with vegetables can be served as a separate dish or as a side dish to meat and fish dishes. This stew goes well with sausages.
Potato stewed with seasonal vegetables
Composition:
- potatoes - 0.5 kg;
- zucchini - 0, 2-0, 25 kg;
- eggplant - 0, 2 kg;
- onions - 100 g;
- carrots - 100 g;
- tomato paste - 20 ml;
- vegetable oil - 60 ml;
- water - 0, 5 l;
- salt, pepper, spices - to taste.
Method of preparation:
- Clean the eggplant, cut into cubes about 1-1,5 cm in size. Prepare a solution of 1 liter of water and a tablespoon of salt. Dip the eggplant pieces in it, leave for 15 minutes.
- Wash the remaining vegetables, pat dry.
- Peel the carrots, cut them into small cubes.
- Remove the husks from the onion, finely chop the onion.
- Rinse the eggplants, let them dry.
- Heat 40 ml of vegetable oil in a pan. Put onions, carrots and eggplants in it. Cook them for 5 minutes.
- Add the tomato paste, sauté the vegetables in the tomato for 5 minutes.
- Peel potatoes, cut into approximately the same cubes as eggplants.
- In a cauldron, heat the remaining butter, put potato cubes in it, lightly roast.
- Add browned vegetables and water. Simmer for 10 minutes.
- While the potatoes are stewing with onions, carrots and eggplants, prepare the zucchini. It must be cleaned of coarse skins, remove from it the pulp with large seeds. If the vegetable is young, it can not be peeled.
- Cut the zucchini into cubes, put it in a cauldron with the rest of the vegetables. Salt and season the stew to taste.
- Continue stewing the vegetables for 15 minutes, until they are all soft.
- Remove the cauldron from the heat, cover it with a lid, let the stew brew for 15 minutes and serve it to the table.
Instead of water for stewing vegetables in this recipe, you can use vegetable broth or tomato juice, then the stew will turn out even more tasty and appetizing.
Potatoes stewed with vegetables in sour cream
Composition:
- potatoes - 1 kg;
- carrots - 0, 2 kg;
- onions - 0, 2 kg;
- tomatoes - 0, 3 kg;
- salt, spices, fresh herbs - to taste;
- vegetable oil - 20 ml;
- sour cream - 100 ml.
Method of preparation:
- Wash, dry and peel the vegetables.
- Cut potatoes into small pieces or semicircles.
- In about the same slices as potatoes, cut the tomatoes.
- Cut onion into thin half rings.
- Cut the carrots into strips or chop them in a grater for preparing Korean salads.
- Oil the bottom of the cauldron or non-stick pans.
- Put half the potatoes, salt it and pepper. m
- From above pour out half rings of onions and carrots.
- Put half of the remaining potatoes. Pepper and salt it.
- In the next layer, place the tomatoes and place the remaining potatoes on them.
- Salting it and peppering, cover with sour cream.
- Put the cauldron with vegetables on a slow fire. Simmer the vegetables for 30-40 minutes after the juice released from them begins to boil.
When serving, the stew is sprinkled with chopped greens. It looks appetizing. You can prepare it in a slow cooker, using the program “Quenching”, or in the oven.
Potato stewed with vegetables and green beans
Composition:
- potatoes - 0.75 kg;
- green beans, fresh or frozen - 0.5 kg;
- tomatoes - 0, 75 kg;
- carrots - 0, 2 kg;
- onions - 0, 2 kg;
- canned olives - 100 g;
- green onions - 50 g;
- olive oil - 100 ml;
- feta cheese - 50-100 g;
- salt, pepper - to taste.
Method of preparation:
- Peel and chop the potatoes, as for cooking french fries.
- Cut beans into 2-3 cm pieces.
- Boil in tomatoes, peel, cut into cubes.
- Grind carrots on a coarse grater.
- Onion cut into thin halves of the rings.
- In the cauldron pour oil, fry in it onions with carrots.
- Add beans and potatoes. Cook them for 10 minutes.
- Add tomatoes, reduce heat. Simmer the vegetables for 30 minutes. 10 minutes before cooked salted and seasoned to taste.
When serving, sprinkle with chopped olives, finely chopped green onions and cheese. Such a treat is not ashamed to submit even to the festive table.
Potato stewed with vegetables in a slow cooker
Composition:
- potatoes - 0, 3 kg;
- white cabbage - 0, 2 kg;
- zucchini - 0, 2 kg;
- carrots - 100 g;
- tomato juice (or tomato paste diluted with water) - 0, 25 l;
- butter - 50 g;
- salt, spices - to taste.
Method of preparation:
- Smear the bowl of the multicooker.
- Wash the zucchini, cut it into cubes about 1 cm in size. If the vegetable is ripe, it must first be peeled, removed the pulp with large seeds.
- Peel the potatoes, cut them into the same cubes as the zucchini.
- Stir the potatoes with the zucchini and place the vegetables in a slow cooker.
- Scrape carrots, wash, dry with a kitchen towel, coarsely rub.
- Wash the cabbage, remove the top leaves. Finely chop the cabbage.
- Mix cabbage with carrots, put them on other vegetables.
- Salt, season vegetables to taste, put the remaining oil on top.
- Pour tomato juice into the multicooker bowl, lower the lid and start the unit by selecting the “Quenching” program. Set the timer for 40-50 minutes depending on the power of your device.
Such a vegetable stew will appeal to supporters of a healthy diet, since it is prepared without frying the ingredients. Excluding the butter from the composition, you will also get a low-calorie version of this dish, but a little less tasty. If you are fasting or not using animal products for another reason, butter in the recipe can be replaced with margarine or olive oil.
Potato stewed with vegetables in a pan
Composition:
- potatoes - 0.5 kg;
- zucchini - 0, 35 kg;
- tomatoes - 0, 2 kg;
- sweet pepper - 0, 2 kg;
- carrots - 150 g;
- onions - 100 g;
- salt, spices, fresh herbs - to taste;
- refined vegetable oil - 100 ml;
- boiled water - how much will leave.
Method of preparation:
- Wash the carrots, peel them, cut into slices. If large, you can cut into quarters circles.
- Peel the onion, cut into small cubes.
- Dice the peeled zucchini and potatoes into cubes about 1 cm in size. If the zucchini is ripe, it is necessary to extract the pulp with large seeds before chopping.
- Remove seeds from pepper, cut pulp into squares about 1 cm.
- Dip the tomatoes with boiling water, peel them off, cut the flesh into small pieces of arbitrary shape.
- At the bottom of the pan with a good non-stick coating, pour the oil, fry the onion until golden brown.
- Add carrots, fry them for 5-7 minutes.
- Add pepper. Continue to fry vegetables for another 5-7 minutes.
- Place the potatoes, zucchini and tomatoes with the fried vegetables. Salt and season vegetables to taste. Stir.
- Cover the pan with a lid and simmer the vegetables on low heat until cooked. If it seems to you that the juice released from the vegetables is not enough and the food can burn, you can add a little water, about half a glass.
Potatoes prepared according to this recipe have a rich taste and aroma and will become even more appetizing if sprinkled with chopped greens when serving.
Potato stewed with frozen vegetables
Composition:
- frozen vegetable mix (ideally for a saute or ratatouille) - 0, 4 kg;
- potatoes - 0, 3 kg;
- water - 120 ml;
- refined vegetable oil - 60 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash the potatoes, peel them, cut them into centimeter-sized cubes or in small blocks.
- Heat the oil in a deep frying pan, fry the potatoes until browning (7-8 minutes).
- Pour out the vegetable mixture to the potatoes (no need to thaw them). 7-8 minutes fry the vegetables together.
- Add water, salt and spices. Reduce heat, cover the pan with a lid and simmer the vegetables for another 10-15 minutes.
Cooking stews from potatoes and frozen vegetables does not take much time and does not require the use of kitchen equipment, but still, if desired, food can be made in a slow cooker. At the first stages of cooking (before adding water), use the program “Frying” or “Baking”. At the last stage, the food is cooked in quenching mode. You can take any frozen vegetables, but kits, eggplants, sweet peppers, green peas, corn, and tomatoes are particularly well suited.
Potatoes stewed with vegetables, cooked easily and relatively short. For the preparation of food does not require expensive products, but it turns out tasty and satisfying.
