Vegetable stew with cauliflower
4 servings
60 minutes
Vegetable stew with cauliflower is a light, aromatic, and vitamin-rich dish of Russian cuisine. Its history roots back to traditional village recipes where vegetables were stewed together to reveal their natural flavors. The base of the stew is cauliflower, tender and slightly nutty, complemented by juicy tomatoes, sweet peppers, and young zucchini. Garlic adds spiciness while herbs refresh the taste. Thanks to the gentle cooking method, the vegetables retain their texture and natural juice, creating a rich composition. This versatile dish works well as a standalone lunch or a side for meat. It can be served hot or slightly cooled – the flavor will be excellent. Perfect for those who appreciate healthy eating and rich vegetable aromas.
1
Chop the onion finely. Grate the carrot on a medium grater. Break the cabbage into florets. Peel the zucchini and cut into cubes. Remove the seeds from the pepper and cut into strips. Cut the tomatoes into cubes.
- Onion: 250 g
- Carrot: 200 g
- Cauliflower: 1 kg
- Baby courgettes: 1 piece
- Bell pepper: 700 g
- Tomatoes: 500 g
2
Fry the onion in vegetable oil, then add the carrot.
- Vegetable oil: to taste
- Onion: 250 g
- Carrot: 200 g
3
Add cabbage, zucchini, and pepper, simmer covered for about 10 minutes (no water needed, the vegetables will release juice).
- Cauliflower: 1 kg
- Baby courgettes: 1 piece
- Bell pepper: 700 g
4
Then add the tomatoes, season with salt and pepper, add finely chopped garlic, and simmer (covered) until cooked (I can't tell the exact time).
- Tomatoes: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
5
Sprinkle the finished stew with finely chopped greens.
- Fresh herbs: to taste
