Vegetable stew

To prepare a delicious vegetable stew, we start by thoroughly washing all the ingredients. Cabbage, an essential ingredient, is sliced into thin strips so that it softens perfectly during cooking. The bell pepper, rich in vitamins, is deseeded, washed, and cut into long, thin pieces, adding a splash of color and flavor. Celery, often an underestimated ingredient, is peeled, washed, and chopped into small pieces to provide an intense taste.

The cucumber, fresh and crunchy, is peeled, washed, and cut into thick slices, adding a pleasant texture to the stew. The carrot, rich in beta-carotene, is peeled, washed, and sliced into rounds to give a more attractive appearance. The onion, a fundamental ingredient, is peeled, washed, and julienned to release its unmistakable aroma.

We don’t forget the peas, which are carefully washed, and to add a touch of flavor, we snap the tops off the pods and wash them well. The zucchini, a versatile ingredient, is peeled and seeded, washed, and diced, while the potato is peeled, washed, and also diced, contributing to the consistency of the dish.

Once all the vegetables are prepared, we put them in a large pot, covering them with enough water, adding oil and salt to taste. During boiling, it is essential to check constantly and top up with water if necessary to ensure that the vegetables cook evenly and do not stick to the bottom of the pot.

After about 30-40 minutes, when all the vegetables are tender, we add the tomatoes, which have been washed, peeled, and finely chopped, providing a fresh taste and pleasant acidity. After removing the dish from the heat, we add the fresh dill, washed and chopped, which will give a fragrant and refreshing finish to our dish.

This mix of vegetables is not only healthy but also full of colors and flavors that blend perfectly. It can be served both hot and cold, making it ideal for hot summer days or as a side dish to roasted meats. Enjoy this vegetable stew with your loved ones, savoring every bite!

 Ingredients: 100 g cabbage; one bell pepper; 50 g celery root; one cucumber; one carrot; one onion; 270 g green beans; one zucchini; one potato; 100 g peas; 4 tomatoes; 5-6 tablespoons of oil; salt; enough water to cover the vegetables; a bunch of dill.

 Tags:  onion carrots cabbage tomatoes potatoes bean pepper oil peas zucchini cucumbers