Vegetable stew is rather nourishing, very tasty and fragrant dish which is cooked easily and quickly. It is possible to prepare it practically from any vegetables depending on a season. Here the classical recipe of this dish will be provided.
It is required to you
- ½ kg of potato tubers;
- 1 large onion;
- 1 young squash;
- 2 paprikas of the average size;
- the black ground pepper and salt;
- ½ kg of a white cabbage;
- 1 small carrot;
- 2 ripe tomatoes;
- 2 garlic cloves;
- a small bunch is fresher than some fennel greens.
Instruction
1. For preparation of this dish you need either a deep frying pan, or a cauldron and also it is possible to use the multicooker.
2. Before starting direct preparation of ragout, you should prepare all ingredients. So, wash out and clean a napiform bulb. Onions should be cut on cubes of the small size, having used for this purpose a sharp knife.
3. From carrot clean off a peel and well wash out it. It should be cut also on small cubes. At pepper to remove a seed plant, all seeds and a fruit stem. After that vegetable should be cut on small small squares.
4. It will be necessary to rind tomatoes. Rather just to make it, having scalded them just boiled water. After the peel is removed, cut tomatoes on not really big pieces.
5. In ware in which you will cook ragout it is necessary to pour in sunflower oil and to put it on the heated plate. After oil heats up, it is necessary to pour the prepared carrot and onions into it. 2 minutes later pour also a paprika. Fry vegetables to semi-readiness.
6. Peel potato tubers and cut on small cubes. Then fill up them to other vegetables and fry at regular stirring.
7. Cabbage should be washed out in flowing water, to allow to flow down excess liquid, and then to chop small. At a squash it is destemed, then it is cut on small cubes. Pour a squash and cabbage into the fried vegetables and also it is a little salt. After that cover capacity and you extinguish about half an hour on small fire.
8. Right at the end small chopped fennel, the cleaned, washed out and crushed garlic cloves and also the black ground pepper is added to ragout. Everything mixes properly up and left on a quarter of hour, at the same time don't forget to disconnect fire and to cover capacity.