Vegetable stew
Description
The dish is prepared without unnecessary complications. Vegetable ragout is a great side dish for meat or fish. Moreover, vegetable ragout is an excellent standalone dish on its own. The most important thing during cooking is to carefully stir the vegetables so that the ragout doesn't turn into a puree. The vegetable pieces should keep their shape, so watch this carefully. Preparing vegetable ragout at home is very simple—you can use any vegetables. I suggest you try this version. I hope this photo recipe of vegetable ragout will help you cook it deliciously. The ready dish can now be served.
Instructions
- 1
Step 1
Wash the eggplants and cut them into small cubes. Place them in a bowl and sprinkle with salt. Set aside for a while so they release their juice and the bitterness comes out.
- 2
Step 2
Peel the onion and carrot. Finely chop the onion, slice the carrot into thin strips.
- 3
Step 3
Remove the core with seeds from the pepper. Cut the pepper into strips.
- 4
Step 4
We will cook the stew in a pot or a cauldron. Pour in vegetable oil and heat it up. Add onion, carrots, bell pepper, beans, and washed eggplants. Fry over medium-high heat for about 15 minutes, stirring constantly.
- 5
Step 5
Cut the tomatoes into cubes. You can remove the skin beforehand.
- 6
Step 6
Dilute the sour cream with 1 cup of water.
- 7
Step 7
Season the vegetables with salt and pepper, pour over the diluted sour cream. Cover with a lid and cook over medium heat for about 15–20 minutes.
- 8
Step 8
Peel the garlic cloves and finely chop. Add to the vegetable stew and continue cooking for another 10 minutes.