Vegetable stew in a multicooker
4 servings
80 minutes
Vegetable stew in a multicooker is a tender and aromatic dish embodying the coziness of Russian cuisine. The roots of this recipe trace back to traditional village kitchens where stewed vegetables were a staple. Thanks to the multicooker, the cooking process becomes easier while preserving the natural juiciness of the ingredients. Potatoes add heartiness, cabbage brings lightness, eggplants add softness, and carrots with onions enrich the flavor with a sweet note. Butter gives a velvety texture, while garlic and spices add zest. This dish is perfect for family dinners, warming both the soul and stomach. It can be served as a standalone dish or paired with meat and fresh herbs. Enjoy your meal!
1
Cut potatoes, cabbage, eggplants, and tomatoes into 2 cm cubes; cut carrots and onions into 1 cm cubes; chop garlic with a knife.
- Potato: 600 g
- White cabbage: 500 g
- Eggplants: 400 g
- Tomatoes: 150 g
- Carrot: 150 g
- Onion: 100 g
- Garlic: 10 g
2
Place all ingredients in the multicooker bowl, add water, butter, salt, spices, and mix.
- Potato: 600 g
- White cabbage: 500 g
- Eggplants: 400 g
- Tomatoes: 150 g
- Carrot: 150 g
- Onion: 100 g
- Garlic: 10 g
- Butter: 50 g
- Water: 200 ml
- Salt: 1 g
- Spices: 1 g
3
Close the lid. Set the steam valve to position 'I'. Set the program to 'Stewing/Jelly', product type to 'Vegetables'. Cooking time is 1 hour.
4
Press the 'Start' button. Cook until the program ends.