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Vegetable stew 2

Vegetable stew 2


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First of all, wash all the vegetables well and peel the onion, zucchini, eggplant and tomatoes. You can also use zucchini and eggplant in the peel, but I personally don't like it that way. To peel the tomatoes more easily, put them in hot water for a few minutes.

Peeled, washed and diced potatoes are boiled in water with a little salt.

Heat a wok with 4-5 tablespoons of oil. Chop the onion, pepper and donut and cook for 5 minutes, stirring.

Cut the zucchini into slices and then cut them into cubes (see picture) and add the onion and hot pepper.

We do the same with eggplant.

Cut the peeled tomatoes into small pieces and add them to the wok.

Let it cook for about 5-8 minutes, then put 1-2 cups of water (depending on how long it takes until the vegetables are cooked) and let it boil.

Add the bay leaves and salt and pepper to taste.

Stir occasionally so it doesn't stick.

Towards the end, add the chopped garlic and the chopped celery leaves and let it boil for another 5 minutes.

The potatoes, which in the meantime should be boiled, strain the water and pour them over the vegetables. Stir and remove from the heat.

Serve hot immediately or even cold.

It is a very tasty stew both hot and cold.



Vegetable stew

Vegetable stew is a very tasty food and suitable for fasting periods, but it can be eaten at any time, including on frosty winter days, the recipe being similar to zacusca. The vegetable stew is relatively easy to prepare and can be stored in jars.

It is a classic Romanian recipe that every housewife must know how to prepare. It doesn't take long, and in winter it will be welcome at almost any meal.

  1. The night before, boil the rice in 400 ml of water.
  2. Finely chop the onion, grate the carrot and cut the capsicum and donut into thin slices.
  3. Heat the oil and add the onion and carrot.
  4. When the onion and carrot have softened, add the capsicum and the donut.
  5. After the vegetables are cooked, add the tomato sauce and mix.
  6. Add salt and pepper to taste.
  7. Add the rice and cook for 10 minutes.
  8. After cooling, put the vegetable stew in jars.
  9. The jars with vegetable stew are put in the oven, in a bain marie, and after the water starts to boil, it is left for about 15-20 minutes.
  10. The jars must be left in the oven until the next day.
3.5 / 5 - 4 Review (s)

WINTER stew for WINTER

A practical way to preserve vegetables over the winter is stew. If we add to the preparation and rice, we get a food all right, which can be removed from the pantry at the right time, especially in Wednesdays and Fridays when fasting.

It is a popular recipe in many homes. It is prepared in autumn, when the abundance of seasonal vegetables is very high.

Vegetable Stew For Winter & # 8211 Recipe

Mandatory vegetables for a stew are carrots, peppers or donuts, tomatoes and onions. You can add others, as you prefer, such as eggplant, pumpkin, cauliflower, mushrooms or even beans.

Vegetable and rice stew for winter - recipe

• 750 g of tomatoes
• 1 kg of carrots
• 5 bell peppers
• 200 g of peas
• 2 eggplants
• 1 kg of onion
• 175 g of round rice
• 150 ml of oil
• 1 liter of water or vegetable soup
• parsley, dill, oregano, salt and pepper to taste

Pick and wash the rice. Boil it with twice the amount of water and a little salt. After boiling and softening, allow to cool.

Vegetables are washed, seeds, tails, shells and other unusable parts are removed and diced. Carrots are cut into rounds in half and the onion as fine as possible.

Put the oil in a large saucepan. Add the onion and cook for a few minutes, until transparent. Add the carrots and peppers. Allow to soften, then quench with 1 glass of water or vegetable broth.

Then add the eggplant and peas. Pour in the rest of the water or soup. Leave everything to boil until the vegetables are well cooked. Towards the end, add the boiled rice and spices.

Mix lightly with a wooden spoon, then cover the pot with the lid and turn off the heat. Let the stew soak for 10 minutes.

Then transfer it to pre-sterilized glass jars. Seal them tightly and cover them with thick blankets. Allow the stew to cool to room temperature, then move it to the pantry.

You can keep a little stew to serve fresh.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


LENT RECIPES: loboda soup, vegetable stew and Greek eggplant

POST RECIPES. LENT, the longest and most important of the four lasting fasts of the Orthodox Church, will end on May 5, the day when the Resurrection of the Savior Jesus Christ will be celebrated this year.

THE POST of 40 days of EASTER it began on Monday and is the harshest of the year, without meat and dairy, with only two days of release to the fish, on March 25, the Annunciation, and on April 8, when the Lord's Entry into Jerusalem - the Flowers is celebrated.

POST RECIPES. LENT it is without meat and dairy, and in the 40 days there are only two days of release to fish, compared to the Christmas fast, when there are 15 days with release to fish. Also, during Lent, the commemoration of the dead takes place every Saturday.

Below you will find three prescription simple DE POST.

LETTER RECIPE 1 - Lobster and stevia soup

Lobster and stevia soup is a POST RECIPE which does not require much time to be prepared. Nutritionists say this POST RECIPE is an inexhaustible source of vitamins.

INGREDIENTS for POST RECIPE:

â— a bunch of green onions,

â— a box of 400 grams of tomatoes in broth,

â— a bunch of green larch.

METHOD OF PREPARATION of POST RECIPE:

Boil 4 liters of water in a large pot. Add the pre-cleaned vegetables and after they are cut into cubes. Then, the stevia and loboda are washed well, cleaned - the stevia must be removed from the thick rib in the middle, then scalded with hot water. Allow to soak in water for a while, then drain and finely chop.

When vegetables for this POST RECIPE they are almost cooked, put the washed rice and let it boil a little longer. Then add the fresh borscht and finely chopped tomatoes. After boiling, turn off the heat and add the finely chopped larch.

LETTER RECIPE 2 - Vegetable stew with rice

The vegetable stew with rice is another POST RECIPE which is worth trying in LENT. This POST preparation can be served both hot and cold.

INGREDIENTS for POST RECIPE

â— 100 milliliters of tomato juice,

â— a bunch of green parsley,

METHOD OF PREPARATION of POST RECIPE:

For the beginning, scald the tomatoes, peel them and cut them into small pieces. Separately, boil the rice in a pot with a pinch of salt. After boiling, we do not drain the rice, but it is left in the water in which it boiled, until almost the end, with a plate on top.

Then heat the oil in a saucepan and add the finely chopped onion. When the onion has turned golden, add a little water, diced peppers, tomato juice and broth. POST RECIPE provide that all these ingredients are simmered for 10 minutes, and then add the rice, tomatoes, crushed garlic, finely chopped parsley and salt to taste. Leave it on the fire for a few more minutes, and then turn off the heat, and after it cools down a little, the vegetable stew with rice can be served.

LETTER RECIPE 3 - Greek eggplant

Eggplants help the body cope with oxidative stress, because they have a high content of antioxidants. In order for the body to cope with this period, Greek eggplants represent a POST RECIPE which must be prepared.

INGREDIENTS for POST RECIPE:

â— a kilogram and a half of tomatoes,

METHOD OF PREPARATION of POST RECIPE:

Cut the eggplant into suitable pieces, scald in boiling salted water for a few minutes. POST RECIPE provides that the eggplants are then drained well, and then they are passed through flour and fried a little in hot oil. Then remove on paper towels to remove excess oil from frying.

Scald the tomatoes, peel and cut into pieces. Then fry the garlic with a tablespoon of oil, add the tomatoes, sugar and parsley. POST RECIPE shows that salt and pepper are added to the eggplant, to taste, and left on the fire for 4-5 minutes.

Place the eggplant in a bowl that can be put in the oven and suitable POST RECIPE, pour the sauce and put in the oven for 25-30 minutes.


A slightly different "General Assembly" - baked vegetable stew

At a time when military service was mandatory in Romania, the barracks menu was quite dull and predictable. The dishes had coded names, so that the enemy would not understand what goodies the Romanian soldier ate. Thus, the rice was called "ballast", the macaroni was caressed "pipes", and the vegetable stew was called "general assembly". A slightly tastier "general assembly" than the one I remember from when I was a terrorist (short-term military & # 8211 for those who were born later) I embodied based on a traditional Greek recipe, which I told you about here earlier.

What do you need?

  • 800 g potatoes (about 3-4 potatoes larger)
  • 500 g celery (or a celery of the right size)
  • 250 g mushroom mushrooms (4 - 5 medium mushrooms)
  • 2 zucchini (about 150 g each)
  • 3 - 4 carrots
  • 2 onions (red ones would be preferable, but yellow onions are missing)
  • 6 to 8 cloves of garlic
  • 1 large bell pepper (red or yellow)
  • 150 g green bean pods (can also be frozen)
  • 150 g peas (the same goes for the frozen one)
  • 2-3 sprigs of green onions
  • 1 - 2 cloves of green garlic
  • 2-3 tomatoes
  • ½ parsley link
  • ½ dill connection
  • 2-3 suitable tomatoes
  • 1-2 teaspoons of dried oregano
  • 3-4 tablespoons of olive oil
  • Salt and pepper - to taste.

How do you proceed?

  • Preheat the oven to 160 ˚C and prepare a large, high-edged pan, which you grease with 1-2 tablespoons of oil.
  • Add one by one to the pan (note one important thing: do not add water to the pan. All ingredients contain enough water for the intended purpose and will boil quietly "in their own juice"):
    • peeled and long-cut potatoes into 6 or 8 slices
    • mushrooms washed, drained and cut into quarters
    • old onion cleaned and cut into quarters
    • peel the garlic cloves and leave them whole
    • peeled and sliced ​​carrots
    • peeled zucchini (or just washed well if you like the peel) cut into large cubes (2 cm)
    • cleaned celery, also cut into large cubes
    • bell pepper washed and cut into pieces of 1.5 - 2 cm
    • beans and peas - if they are frozen put them directly so if they are fresh, wash and drain them

    After all this time (ie almost 2 and a half hours), the "general assembly" is only good to eat. If you are a vegetarian or fast, I tell you from now on "Good appetite!". If you do not belong to any of the mentioned categories, look at the following images, which speak for themselves.

    Have fun and see you healthy again!


    Vegetable stew 2 - Recipes

    In all the authentic recipes from Bucovina, you can fully feel the influences of the 11 ethnic groups that have coexisted, over time, in this legendary historical region of Romania. A tender veal stew, very tasty and nutritious at the same time - which brings a lot of Hungarian goulash - has been cooked for centuries, on holidays and not only, in the proud area of ​​Moldova.

    • Ingredients: about 1 kg of ground beef, a piece of bone marrow (for extra flavor), 3 potatoes, 2 onions, 2 carrots, a slice of celery root, 3 peeled tomatoes, 1 red bell pepper or kapia, 4 garlic cloves, half hot pepper (or one whole, to taste), salt and pepper (to taste), 1 tablespoon paprika, 1 teaspoon dried thyme, 2 bay leaves, 1 teaspoon sugar, freshly chopped parsley, half cup sour cream (minimum 25%), oil and butter for frying.
    • Preparation: in a cast iron pot (tuci) brown on all sides the beef pulp cut into cubes, in hot oil. Then remove the meat and set aside a little. In the same pot, fry, in oil with a little butter, cleaned and chopped onion, along with finely chopped garlic, sliced ​​carrots, celery and red pepper in small cubes. After the vegetables are well cooked, add the chopped peeled tomatoes and 1 teaspoon of sugar, the previously browned meat, the bone with the marrow, as well as two tablespoons of hot water, after which the stew is left to simmer, with a lid, over low heat. . After an hour of cooking, put the diced peeled potatoes in the pot, along with spices (salt, pepper, paprika, bay leaves, dried thyme) and finely chopped hot pepper. If necessary, pour 1-2 more cups of hot water into the pot, then put the lid on top, sealed at the edges with a thin ribbon made of dough, leaving the pot in the oven over low heat for another 1.5 -2 hours. Towards the end, lift the lid, remove the bone that has already left its taste, then add the sweet, liquid cream, then sprinkling the fragrant, freshly chopped parsley. Leave it in the oven for about 5 minutes, at the right heat, then the beef stew with vegetables is ready.
    • How to serve: beef stew with vegetables is served hot, with a thicker polenta and a glass of dry red wine.

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    Preparation:

    Cook the onion for 5 minutes.
    Add the vegetable bag to the pan over which put half the amount of spices and 200 ml of water and leave to boil for 10 minutes.
    Add the contents of the other 2 bags of vegetables (broccoli, cauliflower, carrot) another 100 ml of water and leave for 20 minutes on the steam program, finally pour the chopped tomatoes and the rest of the spices and leave for another 5 minutes to steam for mix the flavors.
    Cook the bacon for 5 minutes and place it directly in the bowls before serving.


    Peel an onion and cut it into scales. Put to harden in oil in a large saucepan. Add a teaspoon of coarse salt while cooking. Stir occasionally. When it becomes glassy, ​​remove from the heat.

    The donuts are washed, peeled and seeded and cut into thin strips.

    In a stainless steel pot (in which all the stew will be boiled) put the donuts to harden in oil. Stir from time to time, until it leaves its juice and lightens in color.

    Carrots, parsley, celery and parsnips are peeled, washed and put on the grater with large holes. Separately put together to harden in oil.

    Meanwhile, the tomatoes are washed, scalded and peeled. Cut into cubes.

    Put the hardened onion over the donuts, mix, add the vegetable mixture and then the diced tomatoes. Bring to the right heat to boil until the juice drops a little and soften the vegetables.

    Boil the rice separately in salted water, only halfway. Strain, place under a stream of cold water and allow to drain.

    Pour the rice over the stew and mix. Season with salt to taste, add peppercorns and bay leaves. Allow to boil until the juice decreases and the oil comes to the surface.

    When ready, turn off the heat and add the chopped green parsley. Mix well and then pour into previously washed and sterilized jars.

    Cover the jars, then dust for an hour. Place in warm beds until cool, then store in the pantry.


    Vegetable stew in the sleeve (in the oven)!

    It's great when you don't have to think long about what to prepare for lunch or dinner. In the summer these questions are decided quickly. You can always cut vegetables for a salad or cook them. With minimal effort, the tasty food is already on the table. And with the stew in the sleeve, everything is even simpler. If you work hard, you may not have to wash dishes.

    The stew is wonderful in that you can use any vegetable you prefer. The sauce will make the dish juicier and give it a slightly sour taste. In the sleeve, the vegetables are cooked in their own juice, which allows them to keep all the flavors. A light appetizer to everyone's liking.

    INGREDIENT:

    METHOD OF PREPARATION:

    1. Wash and cut the zucchini, eggplant and tomatoes into cubes. Peel the onion and pepper, cut them into smaller cubes, and the pepper capsicum and carrot - thin straw.

    2. Mix the vegetables in a large bowl, add the garlic given through the press and the other ingredients, apart from the greens. Stir again.

    3. Transfer the vegetable mixture to the sleeve. Tie the ends and place the sleeve in the baking tray. Cook the vegetables in a preheated oven at 190 ° C for 1 hour.

    4. You can serve hot stew. Or let it cool, sprinkle with chopped greens and serve as an appetizer.

    Prepare the stew according to our recipe and you will get a universal dish. It is perfect as a side dish to meat for dinner or can become a summer snack. In any case, it will be very tasty!