Vegetable stew for winter

Vegetable stew for winter - an authentic and healthy delight

I propose a recipe for vegetable stew for winter, which will not only warm your soul on chilly days but will also fill your pantry with rich aromas and vibrant colors. This stew is a perfect choice for preserving the taste of fresh vegetables and enjoying them throughout the winter. Although it requires a bit of effort, the final result will reward you with a delicious and nutritious dish that you can savor with your loved ones. Let's embark on this culinary journey!

Preparation time: 1 hour
Cooking time: 6-7 hours
Total time: 7-8 hours
Number of servings: 12-15 servings

Ingredients

- 6 kg bell peppers (or a combination of bell peppers and kapia)
- 2.5 kg yellow peppers
- 2 kg onions
- 2 kg carrots
- 250 g rice
- 500 ml oil
- 2 kg country tomatoes (or 250 g tomato paste)
- Peppercorns (or ground, to taste)
- Coarse salt
- Bay leaves

A brief history

Vegetable stew is a traditional recipe, appreciated in many kitchens around the world. It reflects the richness and diversity of seasonal vegetables, as well as the craft of preserving food for winter. A well-prepared stew not only offers excellent taste but also an efficient way to use the vegetables that grow abundantly in the warm season.

Preparing the ingredients

1. Vegetables: Start by washing all the vegetables. Then, prepare the tomatoes. Put water in a pot on the stove and, when it boils, add the tomatoes to blanch for 5 minutes. Remove them with a slotted spoon and let them cool. Once cooled, peel them and remove the stems, then puree them in a food processor until you obtain a fine paste.

2. Onions and carrots: Peel the onions and chop them finely. The carrots should be peeled and grated with small holes. These vegetables will add sweetness and texture to the stew.

3. Peppers: Wash the bell peppers and yellow peppers, remove the stems and seeds, then puree them in the processor, but leave them in larger pieces for a more pleasant texture.

Preparing the stew

1. In a large cast-iron pot, pour in the oil and heat it over medium heat. When the oil is hot, add the chopped onions and sauté for 10 minutes, stirring occasionally, until they become translucent.

2. Add the grated carrots and let them sweat for a few minutes. Then, add the chopped peppers and bell peppers. Continue to cook over medium heat, stirring occasionally, until the vegetables begin to soften.

3. After about 3-4 hours of cooking, when the mixture has reduced by about a quarter, add the tomato juice. Here you can opt for fresh tomatoes or tomato paste, depending on your preferences.

4. Let the stew simmer over moderate heat until the sauce begins to thicken. At this point, wash the rice well under cold running water and add it to the stew about 30 minutes before turning off the heat.

5. Sprinkle coarse salt to taste, a few peppercorns, and break 4-5 bay leaves into small pieces. Continue to cook until the rice is fully cooked and the oil begins to rise to the surface, indicating that the stew is ready.

Preserving the stew

Once the stew is ready, it is important to let it cool slightly. Transfer it to sterilized jars, but do not fill them to the brim, leaving a space of 1-2 cm. Close the jar lids tightly and wrap them in paper. Place the jars in a larger pot, fill with water up to 3/4 the height of the jars, and cover everything with a kitchen towel.

Sterilize the jars for 30-40 minutes from the moment the water starts to boil. After sterilization, remove the jars and cover them with a thick blanket until the next day. Then, store them in a cool place.

Practical tips

- Vegetables: Choose fresh, quality vegetables to achieve the best taste. You can vary the proportions between bell peppers and other peppers, depending on your preferences.
- Oil: Use sunflower oil or olive oil for a more aromatic flavor.
- Spices: You can also add other spices, such as thyme or basil, for added aroma.
- Variations: Replace rice with quinoa for a gluten-free option or add other vegetables such as zucchini or eggplant, depending on the season.

Frequently asked questions

- How long can I keep the stew? If stored properly in sterilized jars, it can last up to a year.
- Can I freeze the stew? Yes, you can freeze the stew in an airtight container for up to 3 months.
- How can I serve it? Vegetable stew is delicious served plain or alongside a slice of fresh bread, a green salad, or with a portion of rice or mashed potatoes.

Calories and nutritional benefits

A serving of vegetable stew (approximately 200 g) contains about 150-200 calories, depending on the amount of oil used. This stew is rich in vitamins, fiber, and antioxidants, thanks to the fresh vegetables used. It is an excellent option for a healthy diet and a good source of energy for active days.

Serving suggestion

For a complete culinary experience, serve the vegetable stew alongside fresh sour cream or cottage cheese. A summer salad with tomatoes and cucumbers will add a fresh and crunchy contrast. If you want a drink to complement this dish, a dry white wine would be the perfect choice.

This vegetable stew is more than just a simple recipe; it is a tradition, a story, and a way to enjoy the richness of nature, even on cold winter days. So, embrace this recipe and let your creativity shine in the kitchen!

 Ingredients: 6 kg bell peppers (or bell peppers and kapia) 2.5 kg yellow peppers 2 kg onions 2 kg carrots 250 g rice 500 ml oil 2 kg country tomatoes (or 250 g tomato paste) whole pepper (or ground) coarse salt bay leaves

 Tags:  stew vegetables