Vegetable stew with cucumber
4 servings
40 minutes
Vegetable stew with cucumber is a light yet flavor-rich dish of European cuisine. It combines the freshness of cucumbers, the gentle tartness of tomatoes, and the sweet notes of bell peppers. Onion adds a piquant touch, while vegetable oil makes the texture soft and velvety. This stew is perfect for a summer lunch or dinner as it doesn't overload the body and provides a feeling of lightness. Historically, such dishes were prepared in rural areas using seasonal vegetables to preserve their natural taste. The stew can be served as a standalone dish or as a side to meat or fish. Its simplicity in preparation makes it an excellent choice for those who value healthy eating and vibrant flavor combinations.
1
Slice cucumbers and tomatoes thinly; cut the pepper into strips; slice the onion into rings.
- Tomatoes: 300 g
- Cucumbers: 300 g
- Bell pepper: 200 g
- Onion: 2 pieces
2
Layer the prepared vegetables in the pot: cucumbers, tomatoes, peppers, onions.
- Cucumbers: 300 g
- Tomatoes: 300 g
- Bell pepper: 200 g
- Onion: 2 pieces
3
We put it on low heat. We salt it, pour vegetable oil so that the vegetables are soaked. We stir everything slightly.
- Salt: to taste
- Vegetable oil: 3 tablespoons
4
Cover with a lid and simmer for 25-30 minutes.
