Summer vegetable stew with potatoes in a multicooker

4 servings

120 minutes

Summer vegetable stew with potatoes is a classic Russian dish infused with the spirit of rustic cuisine and the simple joys of summer harvest. It features fresh, aromatic vegetables: potatoes, young zucchini, eggplants, sweet peppers, and carrots that combine with tomato paste to create a rich, slightly tangy sauce. A light garlic hint adds zest to the dish while cooking in a multicooker helps retain the juiciness and natural flavor of each ingredient. This stew is a true anthem to summer, perfect for a light dinner or as a side to meat dishes. It's easy to prepare, nutritious and warming, evoking nostalgia for grandma's kitchen. Serve it with herbs and fresh bread to enhance the taste with pleasant textural contrasts.

Energy value per serving

• Calories: 203.3
• Proteins: 6.4g
• Fats: 1.2g
• Carbohydrates: 44.2g

Ingredients

• Eggplants: 1 g
• Sweet pepper: 2 pc
• Young zucchini: 2 pc
• Potato: 5 pc
• Carrot: 1 pc
• Onion: 2 pc
• Salt: to taste
• Tomato paste: 2 tbsp
• Garlic: 1 clove

Cooking steps

1. Peel the carrot and cut it into large pieces. Also cut the onion, potato, zucchini, eggplant, and pepper into large pieces.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 2 pieces
   • Potato: 5 piece
   • Young zucchini: 2 pieces
   • Eggplants: 1 g
   • Sweet pepper: 2 pieces

2. Layer in the multicooker sequentially: onion (frying mode), then switch to stewing mode, add carrot, after 10 minutes potato, after 20 minutes zucchini, eggplant, pepper. After another 15-20 minutes add tomato paste and finely chopped garlic.

   Required ingredients:

   • Onion: 2 pieces
   • Carrot: 1 piece
   • Potato: 5 piece
   • Young zucchini: 2 pieces
   • Eggplants: 1 g
   • Sweet pepper: 2 pieces
   • Tomato paste: 2 tablespoons
   • Garlic: 1 clove

3. Cook until done.

4. Salt to taste.

   Required ingredients:

   • Salt:  to taste