Vegetable stew with potatoes and mushrooms
Источник фото: https://ru.123rf.com/profile_liudmilachernetska
Juicy, incredibly tasty and healthy stew with new potatoes, sweet peppers, tomatoes, zucchini and champignons.
This appetizing dish is quite satisfying thanks to mushrooms and potatoes, and garlic and hot pepper add a slight piquancy. Prepare all ingredients. You can also use more traditional greens - green onions, dill, parsley. Rinse vegetables and herbs thoroughly and dry. Peel the carrots, onions and garlic. You will also need 150 ml of hot water.
Ингредиенты
Potatoes - 350 g (3 pcs.)
Champignons - 300 g
Zucchini - 250 g (1 pc.)
Bell pepper - 150 g (1 pc.)
Tomatoes - 150 g (1-2 pcs.)
Carrots - 130 g (1 pc.)
Onions - 80 g (1 pc.)
Garlic - 2-3 cloves
Vegetable oil - 30 ml
Salt - 1 teaspoon
Ground black pepper - 1/3 pcs.
Hot red pepper (flakes) - 3-4 pinches
Fresh rosemary (optional) - 1-2 sprigs
Рецепт
1. Cut the onion into small cubes, carrots into cubes, garlic into arbitrary pieces. Remove the seeds from the bell pepper and cut into small pieces.
2. Heat vegetable oil in a deep frying pan or saucepan, fry the onions and carrots until soft, about 5 minutes over medium heat.
3. During this time, cut the champignons into quarters. Peel the zucchini or zucchini and cut into semicircles. Peel the new potatoes and cut into large pieces.
4. Add mushrooms and garlic to the vegetables in a frying pan, fry over medium heat for 5-7 minutes until the released liquid has evaporated.
5. Add potato pieces to the pan.
6. Pour in 150 ml of hot water, add salt, ground black pepper and spices to taste. I had red pepper flakes, which can be used too if you like spicier dishes. Simmer vegetables and mushrooms, covered, over low heat for 10 minutes.
7. Add bell pepper to the pan and simmer, covered, for another 5-6 minutes.
8. Then add the chopped zucchini and stir. Cook for another 5-7 minutes until the zucchini is soft.
9. Cut the tomato into large pieces (you can pour boiling water over the tomato and remove the thin skin, but this is not necessary). Remove the rosemary leaves from the stem.
10. Add tomatoes and herbs to the pan, stir and heat for another 2-3 minutes.
11. Then remove the stew from the heat and leave it on the table for 10 minutes, covering it with a lid.
12. Vegetable stew with mushrooms and potatoes is ready. Place on plates and serve hot while the juice remains in the vegetables. But the stew is also very tasty when cold.
13. A colorful, appetizing, vitamin-rich dish that is easy and quick to prepare. Thanks to the seasonality of the products used, the stew turns out to be budget-friendly and very healthy.
14. Bon appetit!