Vegetable stew of zucchini with potatoes
6 servings
40 minutes
Vegetable stew with zucchini and potatoes is a simple yet surprisingly delicious dish of Russian cuisine, full of the aroma of summer vegetables. Its roots trace back to traditional village recipes where housewives cooked with what was on hand, creating nutritious and flavorful meals. In this stew, tender zucchini, potatoes, and juicy tomatoes harmoniously combine with onions, carrots, and green peppers to create a rich and slightly sweet taste with a hint of garlic and pepper's spiciness. This dish is versatile: it can be served as a standalone meal, as a side dish to meat, or enjoyed on fasting days. Stewing helps the vegetables retain their softness and juiciness while deepening the aroma. It's an ideal option for a cozy family dinner that warms and enriches with the flavors of Russian nature.
1
Fry chopped onion and grated carrot in a deep pan with vegetable oil.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 50 ml
2
Peel the potatoes, cut them into large pieces, and fry them with onions and carrots.
- Potato: 4 pieces
- Onion: 1 piece
- Carrot: 1 piece
3
Remove seeds from the pepper, cut into strips, and add to the vegetables.
- Green pepper: 1 piece
4
Peel the zucchini, remove the seeds, cut into cubes, and add to the pan with the other vegetables.
- Zucchini: 1 piece
5
Fry everything together for 10-15 minutes, stirring occasionally.
- Vegetable oil: 50 ml
6
Cut the tomatoes into wedges and add them to the stew. Add salt, pepper, and garlic pressed through a garlic press.
- Tomatoes: 3 pieces
- Salt: 10 g
- Ground black pepper: 5 g
- Garlic: 2 cloves
7
Mix everything, reduce the heat, cover the pan with a lid, and simmer for 15-20 minutes, stirring occasionally. When all the vegetables are ready, turn off the heat and let the stew rest under the lid.
- Vegetable oil: 50 ml