Vegetable stew (easy recipe)

Vegetable stew for winter - an easy and delicious recipe

When it comes to dishes that remind us of summers full of flavors and colors, vegetable stew proves to be a perfect choice. This simple recipe not only helps us preserve fresh vegetables but also brings a special taste to the plate. Moreover, preparing it is a pleasant ritual that connects you with the culinary traditions of the season. Additionally, vegetable stew is a perfect example of a versatile recipe that can be adapted based on personal preferences or available ingredients.

Total preparation time: 2 hours
Cooking time: 1 hour
Number of servings: approximately 15 servings

Ingredients:
- 1 bucket of peeled and sliced tomatoes (approximately 5 kg)
- 1 bucket of diced bell peppers (approximately 2-3 kg)
- 1 bucket of diced eggplants (approximately 2-3 kg)
- 1/2 bucket of sliced onions (approximately 500 g)
- 1/4 bucket of sliced carrots (approximately 250 g)
- 1/2 bucket of diced zucchini (approximately 1 kg)
- 1 bunch of celery leaves and stalks
- 5 hot peppers (optional) sliced
- 5 cloves of garlic (optional) sliced
- 1 tablespoon of ground pepper
- 10 tablespoons of salt
- 1 cup of sugar
- 1 liter of oil

Preparation:

1. Preparing the ingredients: Make sure all vegetables are well washed. Peel the tomatoes, bell peppers, eggplants, zucchini, carrots, and onions. Cut them into suitable pieces so they cook evenly. It is important to have all ingredients at hand to avoid wasting time during cooking.

2. Sautéing the vegetables: Heat the oil in a large pot or a deep pan. Add the onions and sauté them over medium heat, stirring constantly until they become translucent. This step is essential, as caramelized onions will add a sweet and deep flavor to your stew.

3. Adding the vegetables: Once the onions are ready, add the bell peppers and carrots. Sauté them together for 5-7 minutes, stirring occasionally. Then, add the eggplants and, after 5 minutes, the zucchini. Allow everything to cook until the vegetables start to soften.

4. Including the tomatoes: Now is the time to add the chopped tomatoes. Mix well so that all vegetables combine. Let the stew simmer over medium heat, stirring frequently to prevent sticking. It is important to be patient at this stage, as the vegetables will release their natural juices, and the flavors will blend.

5. Seasoning: After about 20-30 minutes of simmering, add the celery, hot pepper (if using), garlic, salt, pepper, and sugar. The sugar will balance the acidity of the tomatoes and enhance the sweetness of the vegetables. Continue to simmer the stew until the oil rises to the surface, indicating it is ready.

6. Preserving: Prepare well-washed and dried jars. Pour the hot stew into jars, filling them almost to the top. Put on the lids and place the jars upside down in a stainless steel container. Cover them with a thick blanket to cool slowly. The next day, wipe the jars with a damp cloth and store them in the pantry. These jars of stew can last 2-3 years, providing you with a delicious reserve for winter.

Useful tips:
- You can experiment with various vegetables depending on the season. Add pumpkin or potatoes to enrich the texture.
- If you prefer a spicier taste, feel free to add more hot peppers or spices like paprika.
- Use a cast iron pot or a heavy pot for even heat distribution.

Nutritional benefits:
Vegetable stew is rich in vitamins, minerals, and antioxidants due to the variety of vegetables used. Tomatoes are an excellent source of vitamin C, while other vegetables provide fiber, potassium, and other essential nutrients.

Calories:
A serving of vegetable stew (approximately 200g) contains about 150-200 calories, depending on the amount of oil used and the type of vegetables.

Serving suggestions:
Vegetable stew pairs perfectly with a slice of fresh bread or mashed potatoes. It can be served hot or cold, making it an excellent choice for lunch or dinner. Additionally, it can be used as a side dish for meat or fish.

Frequently asked questions:
1. Can I add other spices?
Of course! You can experiment with herbs like basil, oregano, or thyme to add extra flavor.
2. How can I tell if the stew is ready?
When the oil rises to the surface and the vegetables are well cooked, the stew is ready for preservation.
3. Can vegetable stew be frozen?
Although it is better to preserve it in jars, you can freeze the stew in small portions for later use.

In conclusion, vegetable stew is more than just a simple recipe; it is a culinary tradition that will bring you joy and comfort on cold winter days. I encourage you to try this recipe and enjoy its rich flavors and the satisfaction of preserving your favorite vegetables. Enjoy your meal!

 Ingredients: 1 bucket of peeled and sliced red peppers, 1 bucket of diced larger bell peppers, 1 bucket of diced eggplants, 1/2 bucket of chopped onions, 1/4 bucket of sliced carrots, 1/2 bucket of diced zucchini, 1 bunch of celery leaves and stalks, 5 hot peppers (optional) sliced into rounds, 5 heads of garlic (optional) sliced, 1 tablespoon ground pepper, 10 tablespoons of salt, 1 cup of sugar, 1 liter of oil.

 Tags:  stew vegetables