I've made this vegetable stew dozens of times, especially when I have all sorts of leftover vegetables in the fridge. Onion, bell pepper, carrot, zucchini, mushrooms, sometimes potatoes, and occasionally green beans. I love that you don't need any special technique or cookware – it works in a regular pot. I usually eat it fresh, with pickles. It's hearty, not too expensive, and stays good the next day.
Quick info
Total time: 55-60 minutes
Servings: 4
Difficulty: easy
Ingredients
1 large white onion
1 medium carrot
250 g mushrooms (white or brown champignons)
1/2 zucchini (approx. 200 g)
2 medium potatoes
1 red bell pepper (kapia or sweet)
2 cloves of garlic
1 cup peas (approx. 100 g, fresh or canned)
400 g diced tomatoes (canned or finely chopped)
2-3 tablespoons oil (I prefer sunflower or olive oil)
fresh dill (1 small bunch)
salt
pepper
1/4 teaspoon ground ginger (optional, for flavor)
Preparation method
1. Peel and finely chop the onion. Sauté it in a large pot with oil over low heat, stirring occasionally.
2. Wash and chop the bell pepper into cubes. Add it to the onion after 2-3 minutes. Let the vegetables soften a bit without burning them.
3. Peel the carrot and slice it thinly so it cooks quickly. Add it after the bell pepper. Keep everything on the heat for 3-4 minutes, stirring occasionally to prevent sticking.
4. If the zucchini is young, it doesn't need peeling. Wash it, cut it into cubes or half-moon slices. Peel and cube the potatoes, not too large.
5. Wipe the mushrooms with a damp cloth (or rinse quickly under running water), remove their skin if they have it, and cut them into quarters or halves, depending on their size.
6. Add the zucchini, potatoes, mushrooms, and drained peas if using canned. Stir, then pour in about 2 cups of water (approx. 400 ml) – enough to cover the vegetables three-quarters of the way.
7. Season with salt, pepper, and a bit of ginger if using. Cover with a lid and let it simmer over low to medium heat for about 25-30 minutes, until the vegetables are tender and the liquid reduces.
8. When the vegetables are cooked, add the diced tomatoes and the thinly sliced garlic. Let it simmer uncovered for another 8-10 minutes, just enough for the sauce to thicken. Taste and adjust the salt.
9. Finally, turn off the heat and add the chopped dill. Don't cook it, leave it fresh for flavor.
Why I make this recipe often
The vegetable stew is versatile – I use any vegetables I have on hand. It's not fussy, it can be stored for a few days in the fridge, and it doesn't require expensive ingredients. It's filling and also works as a side dish. I especially like it on days when I want something lighter or when I'm cooking for fasting.
Tips and variations
Tips
- If using frozen peas, add them directly without thawing.
- The vegetables don't need to be fried, just softened at the beginning. For a richer texture, I sometimes add 1 tablespoon of tomato paste along with the diced tomatoes.
- Garlic doesn't need to boil for long, otherwise it loses its flavor.
- If you like it spicier, add a pinch of chili pepper or paprika.
Substitutions
- You can use yellow zucchini or even eggplant (small cubes) if you don't have classic zucchini.
- Canned peas can be replaced with green beans or even corn.
- Canned diced tomatoes can be substituted with fresh peeled and chopped tomatoes in summer.
Variations
- For more substance, I sometimes add cooked lentils or chickpeas at the end.
- In season, cauliflower or broccoli florets work well too.
- During fasting, it's good with a bit of rice added towards the end, about 2-3 tablespoons, to absorb some of the sauce.
Serving ideas
- It's good warm, with pickles or a simple cabbage salad.
- It also goes well with a slice of toasted bread.
- As a main dish or a side with meat.
Frequently asked questions
1. Can I freeze it?
Yes, the stew freezes well. Portion it into small containers, so you can thaw just what you need. The texture of some vegetables (like potatoes) may become softer after thawing, but the taste remains fine.
2. Can I add other vegetables?
Yes, you can add or replace almost anything: green beans, eggplant, celery, parsnip. Just keep in mind the cooking time for each.
3. What if the sauce has reduced too much?
You can add a bit of hot water and let it boil for a few minutes. If it's too liquid, simmer uncovered for the last 10 minutes.
4. Is dill mandatory?
No. If you don't like it or don't have it, you can use parsley or lovage, or skip the herbs altogether.
5. Can it be made in a slow cooker?
Yes, but I recommend sautéing the onion and bell pepper separately first, then adding them to the slow cooker with the rest of the ingredients to develop the base flavor.
Nutritional values (approximate, per serving)
Calories: 160-180 kcal
Protein: 5-6 g
Carbohydrates: 30 g
Fats: 4-5 g
The stew is rich in fiber, vitamins, has a medium glycemic index, and contains low fats. Nutritional value may vary depending on the amount of oil, type of vegetables, and whether you add other ingredients.
Storage and reheating
It keeps well for 3-4 days in the fridge, in a closed container. When reheating, add a tablespoon of water or broth if it has reduced too much. It can be heated on the stove or in the microwave. If you want to keep it longer, freeze small portions.
This is the basic recipe. It's easy to adapt, doesn't require much attention, and uses common vegetables. No complicated steps, no hard-to-find ingredients.
Quick info
Total time: 55-60 minutes
Servings: 4
Difficulty: easy
Ingredients
1 large white onion
1 medium carrot
250 g mushrooms (white or brown champignons)
1/2 zucchini (approx. 200 g)
2 medium potatoes
1 red bell pepper (kapia or sweet)
2 cloves of garlic
1 cup peas (approx. 100 g, fresh or canned)
400 g diced tomatoes (canned or finely chopped)
2-3 tablespoons oil (I prefer sunflower or olive oil)
fresh dill (1 small bunch)
salt
pepper
1/4 teaspoon ground ginger (optional, for flavor)
Preparation method
1. Peel and finely chop the onion. Sauté it in a large pot with oil over low heat, stirring occasionally.
2. Wash and chop the bell pepper into cubes. Add it to the onion after 2-3 minutes. Let the vegetables soften a bit without burning them.
3. Peel the carrot and slice it thinly so it cooks quickly. Add it after the bell pepper. Keep everything on the heat for 3-4 minutes, stirring occasionally to prevent sticking.
4. If the zucchini is young, it doesn't need peeling. Wash it, cut it into cubes or half-moon slices. Peel and cube the potatoes, not too large.
5. Wipe the mushrooms with a damp cloth (or rinse quickly under running water), remove their skin if they have it, and cut them into quarters or halves, depending on their size.
6. Add the zucchini, potatoes, mushrooms, and drained peas if using canned. Stir, then pour in about 2 cups of water (approx. 400 ml) – enough to cover the vegetables three-quarters of the way.
7. Season with salt, pepper, and a bit of ginger if using. Cover with a lid and let it simmer over low to medium heat for about 25-30 minutes, until the vegetables are tender and the liquid reduces.
8. When the vegetables are cooked, add the diced tomatoes and the thinly sliced garlic. Let it simmer uncovered for another 8-10 minutes, just enough for the sauce to thicken. Taste and adjust the salt.
9. Finally, turn off the heat and add the chopped dill. Don't cook it, leave it fresh for flavor.
Why I make this recipe often
The vegetable stew is versatile – I use any vegetables I have on hand. It's not fussy, it can be stored for a few days in the fridge, and it doesn't require expensive ingredients. It's filling and also works as a side dish. I especially like it on days when I want something lighter or when I'm cooking for fasting.
Tips and variations
Tips
- If using frozen peas, add them directly without thawing.
- The vegetables don't need to be fried, just softened at the beginning. For a richer texture, I sometimes add 1 tablespoon of tomato paste along with the diced tomatoes.
- Garlic doesn't need to boil for long, otherwise it loses its flavor.
- If you like it spicier, add a pinch of chili pepper or paprika.
Substitutions
- You can use yellow zucchini or even eggplant (small cubes) if you don't have classic zucchini.
- Canned peas can be replaced with green beans or even corn.
- Canned diced tomatoes can be substituted with fresh peeled and chopped tomatoes in summer.
Variations
- For more substance, I sometimes add cooked lentils or chickpeas at the end.
- In season, cauliflower or broccoli florets work well too.
- During fasting, it's good with a bit of rice added towards the end, about 2-3 tablespoons, to absorb some of the sauce.
Serving ideas
- It's good warm, with pickles or a simple cabbage salad.
- It also goes well with a slice of toasted bread.
- As a main dish or a side with meat.
Frequently asked questions
1. Can I freeze it?
Yes, the stew freezes well. Portion it into small containers, so you can thaw just what you need. The texture of some vegetables (like potatoes) may become softer after thawing, but the taste remains fine.
2. Can I add other vegetables?
Yes, you can add or replace almost anything: green beans, eggplant, celery, parsnip. Just keep in mind the cooking time for each.
3. What if the sauce has reduced too much?
You can add a bit of hot water and let it boil for a few minutes. If it's too liquid, simmer uncovered for the last 10 minutes.
4. Is dill mandatory?
No. If you don't like it or don't have it, you can use parsley or lovage, or skip the herbs altogether.
5. Can it be made in a slow cooker?
Yes, but I recommend sautéing the onion and bell pepper separately first, then adding them to the slow cooker with the rest of the ingredients to develop the base flavor.
Nutritional values (approximate, per serving)
Calories: 160-180 kcal
Protein: 5-6 g
Carbohydrates: 30 g
Fats: 4-5 g
The stew is rich in fiber, vitamins, has a medium glycemic index, and contains low fats. Nutritional value may vary depending on the amount of oil, type of vegetables, and whether you add other ingredients.
Storage and reheating
It keeps well for 3-4 days in the fridge, in a closed container. When reheating, add a tablespoon of water or broth if it has reduced too much. It can be heated on the stove or in the microwave. If you want to keep it longer, freeze small portions.
This is the basic recipe. It's easy to adapt, doesn't require much attention, and uses common vegetables. No complicated steps, no hard-to-find ingredients.