2020-08-13 / test@t
Vegetable stew with mushrooms
Delicious and aromatic stew with mushrooms will delight lovers of vegetable dishes.
- water 800 ml
- potatoes 8 pcs.
- carrots 2 pcs.
- large onion 1 pc.
- mature zucchini 1 pc.
- eggplant 1 pc.
- sweet red pepper 2 pcs.
- garlic cloves 2 pcs.
- parsley 0.5 bunch
- dill 0.5 bunch
- champignons 200 g
- vegetable oil 4 tablespoons
- salt to taste
- ground black pepper to taste
STEP-BY-STEP COOKING RECIPE
Peel, wash and dry onions and carrots with a paper towel. Chop carrots and onions into large cubes.
Heat half of the oil in a frying pan, put onions and carrots and fry until soft.
Wash and peel potatoes. Cut into large pieces. Put in hot water and cook until half cooked.
Wash and dry the zucchini and eggplant. Cut the middle of the vegetable marrow with seeds. Cut the courgette and eggplant into large cubes.
Put the fried onions with carrots in a saucepan with potatoes.
Place sliced zucchini and eggplant in a saucepan. Continue simmering until vegetables are soft.
Wash the champignons, dry. Slice lengthwise into thin slices.
Heat the remaining vegetable oil. Place the mushrooms and fry until golden brown.
Peel the sweet pepper from seeds and partitions, cut into large cubes. Peel the garlic, cut into plates.
Wash parsley and dill, dry, chop finely.
Add fried mushrooms, chopped peppers, herbs and garlic to the stew. Salt and pepper to taste. Cook for 5 - 7 minutes and turn off the heat.
Arrange the stew on plates and serve. Delicious with fresh vegetable salad.