Potato Stew (Multicooker)

Name: Potato Stew (Multicooker) - Carina C.
Ingredients: 500 g potatoes; 3 l vegetable soup; 3; 4 carrots; 2 tablespoons of oil; one small parsnip; 2; 3 cloves of garlic; 10 medium tomatoes; 2 green onions; half a red bell pepper; half a green bell pepper; a sprig of dried thyme; fresh dill or parsley; spices: salt to taste and a pinch of ground pepper.

Savory - Potato Stew (Multicooker) by Carina C. - Recipia

Potato stew in a multicooker I made this potato stew following a recipe I saw from Laura, with a few adaptations after checking what I had in the fridge. There were no baby carrots or special utensils, but the result turned out very well with what I had on hand. I didn't take step-by-step photos, but I noted the details for anyone who wants to cook simply, without unnecessary complications. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time (multicooker): 40-45 minutes Servings: 4-6 Difficulty: easy Recipe type: lunch or dinner, basic vegetarian dish Ingredients 500 g potatoes 3 l vegetable broth (I only use as much as needed to cover, usually some remains) 3-4 carrots 2 tablespoons oil 1 small parsnip 2-3 cloves of garlic 10 medium tomatoes (regular, not baby; some chopped, some grated) 2 green onions half a red bell pepper half a green bell pepper a sprig of dried thyme dill or parsley, at the end salt to taste a pinch of ground black pepper Preparation method 1. Wash and peel all the vegetables. Cut the potatoes into medium-sized cubes, not too big or too small. Cut the carrots lengthwise, into halves or quarters, or into slices, according to preference. Cut the parsnip into rounds or sticks. 2. Chop the green onions into rounds. Cut the bell peppers into cubes or strips. Divide the tomatoes: chop some finely at the beginning, the rest I grate or blend at the end. 3. Peel and finely chop the garlic. 4. In the multicooker pot, add the 2 tablespoons of oil, then add the green onions, bell peppers, chopped tomatoes, parsnip, and garlic. Select the FRY function and let everything sauté for 5 minutes, just enough for the vegetables to soften a bit. 5. After 5 minutes, add the potatoes and carrots. Fill with vegetable broth enough to cover the vegetables well (I don't add all the liquid at the beginning if it seems too much for the volume). 6. Select the STEW function and start the multicooker. Let it cook for the time indicated by the program (for mine, it takes about 40 minutes). 7. 10 minutes before the end, lift the lid and add the remaining grated tomatoes, plus salt and pepper to taste. Stir gently and close it again. 8. Finally, turn off the multicooker and add the sprig of thyme, chopped dill or parsley. 9. Serve hot, possibly with a simple cabbage salad. Why I make the recipe often I like it because it doesn't require much attention, can be adapted quickly, and turns out well with regular ingredients. I can use broth or water, and the taste remains suitable. It's hearty, especially on days when I want something warm without spending too much time in the kitchen. Tips and variations Tips Don't use too much broth at the beginning; add more if it reduces too much towards the end. Cut the potatoes and carrots as uniformly as possible so they cook evenly. Add herbs only at the end, so they don't lose their aroma. Substitutions If you don't have green onions, yellow onion, finely chopped, works too. The bell peppers can be omitted, but it changes the taste a bit – you can replace them with sweet pepper or leave them out entirely. Parsnip gives a slightly sweet taste, but if you don't have it, use parsley root. Variations You can add celery or zucchini if you want something different. For a heartier version, add a handful of peas towards the end. When serving, some add a spoonful of sour cream directly into the plate. Serving ideas It pairs well with white cabbage salad or pickles. It also goes well with homemade bread or polenta. It can be a side dish to a simple roast if you don't want just vegetarian food. Frequently asked questions What if I don't have a multicooker? You can use a regular pot on low heat. Sauté the vegetables in oil, then add the rest and simmer covered, checking the liquid level. The time may vary, but around 1 hour is sufficient. How liquid should the stew be? It should have sauce but not swim in liquid. Adjust the amount of broth to your preference. If you want it thicker, leave the lid off for a few minutes at the end. Can I add meat? This recipe is vegetarian, but if you want, you can add chicken cubes from the beginning, along with the potatoes. The cooking time remains similar. What kind of potatoes are suitable? White or yellow potatoes that are not too starchy hold up best when boiled. Avoid red potatoes as they may remain hard. Nutritional values The values are estimates for one serving out of 6, without sour cream or bread: Calories: 170-190 kcal Protein: 4-5 g Carbohydrates: 32-35 g Fats: 3-4 g The nutritional profile varies depending on how much broth you leave and whether you add sour cream when serving. It's quite a light dish, without fatty or fried ingredients. Storage and reheating The stew can be stored in the fridge for 2-3 days in a closed container. Reheat on the stove or in the microwave, adding a little water if it thickens too much. I don't recommend freezing as the texture of the potatoes changes. It's better fresh, but it doesn't spoil if there's some left for the next day.

Potato Stew (Multicooker)

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