Table of contents:
- Ingredients for making summer stew with young vegetables
- Method for preparing summer stew from young vegetables
Video: Summer Stew Made From Young Vegetables. Step-by-step Recipe With Photo
Every year we look forward to June to prepare our summer stew with young vegetables. This is a real hit of early summer: a bright and tasty dish, vitamin and light, and if you add meat, then it is also hearty. By the way, meat is best assimilated in a vegetable company, so it is more correct to cook and serve it not with pasta or just potatoes, but with a variety of vegetables. And the June stew can boast of the richness of its composition. Zucchini, young cabbage, carrots, potatoes, an abundance of various greens and even peas - everything is harmoniously and deliciously combined in this summer dish.
Vegetables for stews are not fried, so the recipe can be called dietary. On meat or chicken broth it turns out very tasty even without frying. And to make it more casual, you can add a little aromatic vegetable oil or a slice of butter to an almost finished stew. Option with chicken is possible. Or with sausages, if you are in a hurry (although in terms of benefits it is still better to slowly make a stew with meat). And if you want to cook a vegetarian version - do not add meat, cook in vegetable broth.
The stew can be served as a first or second course: if you add more water or broth, it will be like a thick soup, and if you take a little water and more vegetables, you get the second.
This assorted stew can be cooked even for babies from 7-8 months, given which vegetables your baby is already familiar with. And, of course, for the little ones, you need to grind the stew in mashed potatoes. And older kids, from 1.5 years old, can already be offered a stew with small pieces of tender zucchini, tiny young carrots. It is advisable that the vegetables are from your garden.
If you are cooking for a baby or have doubts about the quality of market vegetables, you can use old-crop potatoes-cabbage-carrots for the stew. It will turn out just as tasty. But if you pick up everything young, you get a real summer platter!
Ingredients for making summer stew with young vegetables
- 5 medium potatoes;
- 1-2 carrots;
- 1-2 young zucchini;
- 0.5 head of cabbage (or less if large);
- 500 g of meat (beef or pork);
- Fresh green peas;
- Young onions;
- Green onion feathers, dill, parsley;
- Vegetable oil;
- Some water;
Method for preparing summer stew from young vegetables
I cook the meat separately and then add it to an almost finished stew. You can do otherwise, first stewing the meat almost until cooked, and then adding vegetables to it one by one: first, those that cook longer, then those that cook faster.
So, cut the meat into cubes, put it in cold water, bring to a boil and boil for a couple of minutes. Then we drain the first water, collect water again so that it covers the meat, and cook on fire for less than average 40-50 minutes, until soft. At the end of cooking, salt to taste.
Wash the vegetables thoroughly. Peel and rinse the potatoes, zucchini and carrots, remove the top leaves from the cabbage, wash the peas and remove them from the pods.
Cut the potatoes into small cubes and the carrots into thin circles. Send them to the pot first, cover them and cook at a low boil so that the water slightly covers the vegetables.
Meanwhile, chop the cabbage. After 7-10 minutes, when the potatoes and carrots are half done, add the cabbage and mix.
Cut the zucchini into cubes and add to the pan - young cabbage is cooked quickly, and the time you cut the zucchini will be enough for it to become soft. Likewise, the zucchini is prepared very quickly, you need not hesitate so that the tender early vegetables do not boil in mashed potatoes.
Therefore, putting the zucchini, we immediately cut the onion - with feathers and onions, and pour it into the pan together with the peas. Mix again. At the same stage, you can add ready-made meat to the summer stew with young vegetables, if you cooked it separately.
After another minute or two, add chopped pure greens, salt to taste and pour in a little sunflower oil - for taste and aroma. Vegetable stew does not require other spices: it is delicious without pepper, bay leaves and other spices. Salt, oil and herbs create a pleasant, harmonious taste.
Stir the stew, simmer for a couple of minutes and turn it off.
Serve summer stew of young vegetables with sour cream.