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Pot stewed vegetables


Ingredients for cooking pot stewed vegetables

  1. Eggplant 1 piece
  2. Potatoes 4-6 pieces (depending on size)
  3. Carrot 1 piece (large)
  4. Onion 2 pieces
  5. Bulgarian pepper 1 piece (large)
  6. Fresh mushrooms (any) 100 grams
  7. Vegetable oil as required
  8. Salt to taste
  9. Ground black pepper to taste
  10. Fresh or dried herbs to taste
  11. Boiled water optional
  • Main Ingredients: Potato, Onion, Carrot, Pepper, Mushrooms
  • Portion 3-4
  • World Cuisine

Inventory:

Oven, pots - 3-4 pieces (depending on their size), kitchen knife, chopping board, colander, frying pan - 2 pieces, spatula, grater, knife for cleaning vegetables, disposable paper towels, hot pot holders.

Cooking vegetables stewed in a pot:

Step 1: prepare the eggplant.


Rinse the eggplant, dry it with paper towels, cut into cubes or plump strips, that's how you like it more. Then put the slices of the vegetable in a colander, sprinkle with a small amount of salt, mix and leave on 15-20 minutes. After that, the eggplant will need to be washed several times with cold running water and dried again with paper towels.

Step 2: prepare the potatoes.


Rinse the potatoes with water, then peel and rinse again. Cut peeled and washed potatoes into medium-sized cubes.

Step 3: prepare the carrots.


Rinse and peel the carrots in much the same way as the potatoes, and then grate on a medium or large grater.

Step 4: prepare onions.


Peel the onions, cut off the remaining roots, rinse with cold water and, without wiping dry, immediately cut into cubes. And so that the onion juice splashes even less to the sides, moisten the kitchen knife too.

Step 5: prepare bell peppers.


Peel sweet peppers from seeds and remove the green tail, rinse inside and out, dry with towels and cut into cubes, just do not grind very much.

Step 6: prepare the mushrooms.


Sort out fresh mushrooms, rinse and clean. It’s better to take forest ones, but at the moment I have only purchased mushrooms.
Cut the prepared mushrooms into small pieces and fry in a pan in vegetable oil until fully cooked.

Step 7: prepare the roasting.


While mushrooms are fried, eggplant with onions and peppers can also be prepared. To do this, heat vegetable oil in a pan, pour onion into it and fry until golden brown. Then put eggplant and slices of bell pepper there. Simmer vegetables in the same way as mushrooms over medium heat, i.e. until cooked. Do not forget to mix so that nothing burns.

Step 8: stew the vegetables in a pot.


Set the oven to warm up 180 degrees Celsius. Lay the prepared vegetables in peas. That is, potatoes to the very bottom, then carrots, eggplant and pepper fried with onions, and mushrooms to the top. Do not forget to add pepper, salt and greens between layers. Pour the vegetables with boiled water, close the pots with lids and put in the oven on 40-60 minutesuntil the potatoes are cooked and soft. Hot pots can be served as soon as you remove them from the oven.

Step 9: serve the vegetables stewed in a pot.


Vegetables stewed in a pot is an independent lunch or dinner, but if you do not understand how to consider a complete meal without meat, use them as a side dish. Serving can be done in hot pots, which is certainly more interesting and arouses appetite, and putting them on a plate. After cooking, vegetables can be sprinkled with fresh dill or green onions, add sour cream or tomato paste, here already to each his own.
Enjoy your meal!

Recipe Tips:

- In fact, you can add almost any vegetables that are now at your disposal. It can be zucchini, and tomatoes, and fresh cabbage.

- Add seasonings as you like. And, if you really want to, you can even add a bouillon cube.

- Of course, the tastiest thing is fresh, young vegetables.