Vegetable stew
2 servings
20 minutes
Vegetable stew is a simple yet exquisite dish of Russian cuisine filled with vibrant flavors of fresh vegetables. Zucchini and tomatoes create a tender texture, while garlic and parsley add rich aromatic notes. This dish reveals its essence perfectly with a spoonful of thick sour cream, giving it a velvety softness. Historically, stew emerged as a rustic meal that allowed the use of seasonal vegetables to create hearty and healthy dishes from simple ingredients. It is versatile—can be served as a standalone dish, side dish, or light dinner. Bay leaf and black pepper add depth of flavor, while a light caramel note of sugar provides a harmonious finish. This stew embodies the warmth and care of home cooking infused with the warmth of traditional Russian cuisine.
1
Cut zucchini and tomatoes into cubes and sauté in a deep pan for 2-3 minutes, stirring gently.
- Courgette: 2 g
- Tomatoes: 3 pieces
- Olive oil: 50 ml
2
Reduce the heat and add sugar, bay leaf, and ground pepper. Simmer for 3 minutes, then add salt. Stir, trying not to turn it into zucchini caviar. Simmer for another 2 minutes. Then finely chop parsley and garlic, add, and mix. Remove from heat and serve with sour cream.
- Sugar: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
- Parsley: 50 g
- Garlic: 1 head
- Sour cream 20% fat: 250 g
