Stewed vegetables
8 servings
35 minutes
Stewed vegetables are a simple yet surprisingly aromatic and flavorful recipe from Russian cuisine. Stewing vegetables is a traditional cooking method that preserves their juiciness and natural sweetness. In this dish, the tenderness of zucchini, the freshness of cucumbers, and the rich aroma of tomatoes harmoniously blend with the spiciness of garlic and spices. Bell peppers add bright notes and a hint of sweetness, while bay leaves give depth to the flavor. Stewed vegetables are a versatile dish suitable for both standalone meals and as a side to meat or fish. It fits perfectly into summer menus when lightness and freshness are desired. It is best served hot with herbs and slices of fresh bread. This is a taste that warms and delights with its homely simplicity.
1
Peel the zucchini, cut it into cubes, and send it to the pan with hot oil.
- Zucchini: 1 piece
- Bay leaf: 1 piece
2
While the zucchini is frying, peel the cucumbers. Cut them into small cubes and add them to the zucchini.
- Cucumbers: 2 pieces
3
Make a cross cut at the base of the tomatoes and blanch them in boiling water. Peel off the skin and cut into large pieces.
- Tomatoes: 2 pieces
4
Put the tomatoes in the pan with the other vegetables and simmer for 10-15 minutes.
- Tomatoes: 2 pieces
5
Peel the garlic and add it to the pan (you can crush it without chopping).
- Garlic: 3 cloves
6
Add salt, black and red pepper, a little chili sauce, and put in a bay leaf (don't forget to remove it at the end of cooking).
- Salt: to taste
- Ground red pepper: to taste
- Ground black pepper: to taste
- Chili sauce: to taste
- Bay leaf: 1 piece
7
Remove seeds from bell peppers, red and yellow, and cut them into large squares.
- Bell pepper: 2 pieces
8
Add peppers to the vegetables and continue to simmer until the pepper is soft.
- Bell pepper: 2 pieces
