Vegetable stew
4 servings
40 minutes
Vegetable stew is a warm, cozy dish of Russian cuisine that combines a variety of flavors and aromas of fresh vegetables. Its history roots back to village traditions when housewives used seasonal products to create nutritious and hearty meals. Zucchini, eggplants, sweet peppers, carrots, onions, and tomatoes are stewed together, releasing their natural juices and filling the dish with juiciness. Light yet rich in flavor, it is perfect as a standalone dish or as a side to meat. The vegetable stew impresses with its tenderness and depth of taste where the sweetness of peppers and tomatoes is balanced by the mild spiciness of spices. It can be served hot or cold, and the combination of simple ingredients makes it versatile and accessible for any occasion.
1
We cut the vegetables into cubes. In a pot or cauldron, we pour fragrant vegetable oil, add the diced zucchini, and cover with a lid. After 7-10 minutes, we add the eggplants.
- Zucchini: 3 pieces
- Eggplant: 3 pieces
- Vegetable oil: 2 tablespoons
2
While the zucchini and eggplants are stewing, we sauté the onion and carrot.
- Onion: 1 piece
- Carrot: 1 piece
3
Next, add pepper and sauté to the vegetables. Simmer for 10 minutes. Finally, add the tomatoes. Season with salt and pepper. Let it simmer for 15 minutes.
- Bell pepper: 2 pieces
- Tomatoes: 5 piece
- Salt: to taste
- Ground black pepper: to taste
