Vegetable stew
Description
Traditionally, stew is slowly simmered over low heat in a cauldron, but personally, I will be using a multicooker for this recipe—however, the choice is yours. Either way, be assured you'll end up with a delicious vegetable dish that will easily become one of your favorites. To make the stew more nutritious, I add a cup of chicken broth. You can use any other broth or simply water. Simple, tasty, and perfect for fasting days.
Instructions
- 1
Step 1
1. Prepare all the ingredients.
- 2
Step 2
2. Shred the cabbage and place it in the multicooker.
- 3
Step 3
3. Add the coarsely chopped onion and carrot. Pour in the oil and add salt to taste. Simmer the vegetables until cooked.
- 4
Step 4
4. Dice the pattypan squash, zucchini, and eggplants, and slice the pepper into strips.
- 5
Step 5
5. Sauté the vegetables in a pan until soft.
- 6
Step 6
6. Grate the tomatoes on a grater and add the pulp to the vegetables. Also add tomato paste, minced garlic, salt, and spices to taste.
- 7
Step 7
7. Simmer everything together for a few minutes.
- 8
Step 8
8. Add the sautéed vegetables to the stewed cabbage. Mix well.
- 9
Step 9
9. In the same skillet, sear the cubed potatoes over high heat until golden brown.
- 10
Step 10
10. Add the potatoes to the other vegetables. Pour in the broth and add the chopped fresh herbs.
- 11
Step 11
11. Mix and simmer the vegetables together for about 15–20 minutes. During this time, they will "blend well," absorbing each other's flavors and aromas.
- 12
Step 12
12. The vegetable stew is ready.