Vegetable stew for the winter: TOP 15 recipes with and without sterilization, with photos and videos

Delicious vegetable stew for the winter can be pampered during the cold season. It will be possible to prepare it quickly and tasty using a variety of recipes and cooking methods. Using stewing, frying, boiling, baking in an oven or microwave, you can get a rich set of fragrant preparations, diverse, thanks to the assorted components.

What dishes are served with vegetable stew

Most housewives use the product as a side dish for a meat dish for the second. It goes well with meat, chicken and fish. They eat stew with bread, preferably rye. So they use it during fasting. Vegetable stew options:

• a separate dish, eaten hot or cold;
• stew with garnish - boiled potatoes, pasta, buckwheat, pea porridge are suitable;
• Assorted vegetables as a side dish for a meat dish. If the meat is stewed together with the stew, it will turn out softer, soaked with the aroma of the dish.

The hostess will decide what to serve vegetable stew with, based on personal preferences.

Preparing the main ingredients

There are many options for assorted vegetables. This is due to the fact that everyone puts in their favorite side dish those vegetables that are at hand, or are used in the family. Any component has its own cooking period and may need pre-treatment. Vegetables are cut into identical large cubes to give the dish a finished homogeneous look.Use:

• onions. It is cleaned, cut into cubes or half rings;
• carrots are peeled, grated, cut into slices or strips
• potatoes are cut into cubes. Do not cook it too early to avoid discoloration of the product;
• sweet pepper. Any color is chosen - both red and yellow, you can use green fruits. They are cleaned of the stalk and seeds, washed. It is more convenient to use cutting in the form of slices;
• eggplant is washed, peeled from the stalk. It is more convenient to cut it into rings, you can also cubes. If the product is bitter, soak it in s alted cold water for 20 minutes;
• zucchini is cut depending on the degree of maturity. A young vegetable can only be peeled and chopped. When ripe, all seeds must be removed. Young zucchini cooks faster;
• cabbage is not chopped very finely;
• tomatoes, some prefer to use without peel, removing it by blanching. However, the product is also suitable for consumption with the peel. For quick cleansing of the skin, cut the vegetable crosswise from the side of the stalk, lower it into boiling water for 1 minute. Remove with a slotted spoon and carefully remove the film;
• garlic is peeled and crushed to add flavor to the dish.

Preparing stew for the winter: recipes

Everyone can cook stew in summer. But not everyone can open a jar of prepared assortments in winter, which has a unique taste that combines a lot of useful vitamins. To do this, in the summer you will have to work hard and stock up on this wonderful product.

Slow cooker stew recipe

Dishes cooked in a slow cooker have an undeniable advantage. Due to long-term languishing with low heat treatment, the products retain a maximum of useful properties. In addition, the minimum amount of added oil will allow you to cook a dish saturated with the aroma and juice of the ingredients, and not interrupted by the taste of the oil. The variant of the dish is complemented by any vegetable included in the composition.

For cooking you need:

1. Medium eggplant - 8 pieces.
2. Potatoes of one variety - 16 pieces.
3. Tomatoes are ripe but not cracked - 16 pieces.
4. Onion - 4 pieces.
5. Garlic large - 12 cloves.
6. Vegetable oil - 4 tablespoons.
7. Spices and herbs - according to taste preferences.

Cooking:

Lay out the prepared components in layers. You need to start with onions. Then - carrots, potatoes, eggplants and tomatoes. Lightly s alt each layer, add some spices and herbs for flavor. For 1 hour, turn on the multicooker in the “Baking” mode. After the end of the term, simmer the dish for another 20 minutes in the "Heating" mode.

If the family prefers not to eat stewed onions, you can first fry it in the “Baking” mode for 10-15 minutes, and then do the rest of the steps according to the recipe.

All recipes require preservation in sterilized jars with metal lids, unless otherwise specified in the recipe itself.

Vegetable stew with mushrooms

A dish cooked with mushrooms has special cooking features. If they are not taken into account, the resulting brew will be impossible to eat. It is especially important to follow the cooking technology for the stew, which should be stored until spring.Of course, in winter you can cook a stew from available vegetables by buying fresh champignons in the store. But it will be much tastier to open a blank in the form of assorted forest mushrooms. To prepare 2 jars of assorted mushrooms, with a capacity of 700 milliliters, you will need:

• again - 1.5 kilograms;
• zucchini - 2 kilograms;
• carrots - 600 grams;
• onion - 450 grams;
• large size pepper - 600 grams;
• tomato - 200 grams;
• hot pepper, better than green - 200 grams;
• paprika - 12 grams;
• s alt - 30 grams;
• vegetable oil - ½ cup.

Coarsely grate zucchini.

Cooking method:

1. Rinse the mushrooms under water and cook for 35 minutes, dry. To add flavor and crust, you can additionally fry.
2. Simmer a mixture of vegetables for 30 minutes in a sealed container. Preheat the mold, pour in the oil.
3. Combine mushrooms and vegetables, mix, simmer for 5 minutes with the lid closed.
4. Add spices, mix thoroughly, leave for 15 minutes over medium heat in an open cauldron.

Assorted ready. It is stored at a temperature of 2-8 degrees.

Vegetable stew with vinegar

Assorted can be prepared for winter storage using vinegar.

Components:

• eggplant - 800 grams;
• pepper sweet ripe, yellow or red - 800 grams;
• ripe, soft tomatoes - 800 grams;
• onion - 600 grams;
• s alt - 4 teaspoons;
• sugar - 10 teaspoons;
• water - 100 milliliters;
• vinegar 9% - 60 milliliters;
• vegetable oil - ½ cup.

Components (except vinegar essence) lay out in layers. Cook for 20 minutes without stirring. Stir thoroughly, pour in the vinegar and cook for another 25-30 minutes. Delicious vegetable stew is ready.

Vinegar-free stew

Vegetable platter is prepared without the use of vinegar. The resulting dish will be natural, and the taste of the ingredients will be bright and clear.

They are taken in the same weight:

1. Onion.
2. Sweet pepper ripe.
3. Carrot.
4. Tomatoes.
5. Eggplant.
6. Vegetable oil.
7. Bay leaf (1 piece per 1 liter of finished workpiece).
8. Hot pepper, s alt - to taste.

We prepare the ingredients according to taste preferences. In this case, cut the pepper in the form of stripes, and grate the carrots coarsely. Mix in a large bowl and put on the stove over hot oil. Assorted stew until cooked through on medium heat, then immediately laid out for storage.

With green beans and eggplant

To be limited to vegetables and at the same time to consume a sufficient dose of protein for the body is desired by many vegetarians or people who follow certain diets. The solution is a stew with beans and eggplant. For 8 servings you need:

• zucchini - 700 grams;
• green beans - 300 grams;
• eggplant - 350 grams;
• carrots - 250 grams;
• onion - 280 grams;
• sweet pepper, you can use green - 170 grams;
• dill - 60 grams;
• parsley - 60 grams;
• tomato - 1 piece;
• garlic - 2 cloves;
• water - 1 glass.

If the dish is prepared in winter, you can use dried garlic and powdered tomatoes. Frozen beans will work too. In addition, for the winter, the mixture can be prepared in advance, decomposed into portioned freezer bags and stored in the freezer. Eggplants and zucchini are decorated with straws, beans - in the form of logs.

Cooking:

1. Simmer carrots with onions in a pan with water for 10 minutes.
2. Add beans, garlic, s alt for 5 minutes. If the water has evaporated, add a little.
3. Pour zucchini, eggplant, tomato into a container, continue to cook until vegetables are fully cooked
4. 5 minutes before the end of cooking, use sweet pepper, greens. Add other spices to add flavor and aroma.

With zucchini in jars

Zucchini is a picky plant that gives a rich harvest. There are a lot of preservation recipes for zucchini stew. A popular variation is as follows.

Need to prepare:

• zucchini - 3 kilograms;
• tomato - 1 kilo;
• onion - 200 grams;
• sunflower oil - 200 grams;
• vinegar 9% - 100 grams;
• s alt - 80 grams;
• garlic - 4 cloves;
• sweet pepper - 1 kilo.

The cooking method is quite simple.

Let the tomato mass boil. After boiling, put everything except vinegar into the tomatoes, and cook for 30 minutes over low heat, closing the lid. Then use vinegar, let it boil, cook for another 10 minutes. Pack hot in jars.

Vegetable stew with cabbage

Served on the table dish with cabbage will surprise everyone. This is an original recipe in which cabbage reveals its taste. The combination of several types of product gives the dish a special specific note. If desired, you can use other types of this vegetable available at home.

Need to prepare:

• two types of cabbage, it is better to take cauliflower, white cabbage - 500 grams;
• zucchini - 1 piece;
• sweet peppers - 4 pieces;
• carrots - 2 pieces;
• onions - 2 pieces;
• vegetable oil - 3 tablespoons;
• spices, s alt - to taste.

Choose medium-sized vegetables. The cabbage is separated by inflorescences.

Cooking method:

1. Fry carrots, onions.
2. Then add pepper and zucchini.
3. After 10 minutes put cabbage, spices.
4. Simmer with lid closed for 13-15 minutes. Then stew without it until the vegetables are ready. Stir constantly.

From carrots

Carrot is a food enriched with vitamins that are beneficial to the body. Assorted Ingredients:

• s alt - 50 grams;
• zucchini medium - 3 pieces;
• bell pepper - 3 pieces;
• carrot - 5 pieces;
• onion - 3 pieces;
• tomatoes - 5 pieces;
• vegetable oil - 0.5 liters;
• sugar - 50 grams.

Chop the carrot into coarse strips.

The components are brought to a boil, then stewed for 30 minutes. For storage, add vinegar 5 minutes before turning off the stove. Immediately after turning off, pour into jars.

How to cook squash stew

Patisson brings its flavor to the cooked dish. There are features of cooking dishes from patisson. Preliminary blanching in boiling water followed by accelerated cooling will preserve the elasticity of the squash.

Ingredients for squash stew for the winter:

• squash of any size - 1.2 kilograms;
• tomato paste or tomatoes, you can use crushed overripe fruits - 4 tablespoons;
• onion - 0.5 kilograms;
• vegetable oil - 3 tablespoons;
• vinegar - 1 teaspoon;
• spices - to taste.

The dish is prepared like this:

1. Patisson is baked in the oven.
2. Heavily minced with a knife or mechanically.
3. Onion fried with tomatoes, added to squash. Cook for 40 minutes with the lid closed, stirring occasionally.
4. Season with spices, add vinegar and boil after 5 minutes.

Vegetable chanterelle stew

Cooking a vegetable platter with wild chanterelle mushrooms is quick and easy. They will add a little sourness and aroma to the usual dish. Required:

• chanterelles - 1 kilo;
• ripe tomatoes, you can use crushed - 2 kilograms;
• large onion - 3 pieces;
• medium sized eggplant - 4 pieces;
• garlic - 4 cloves;
• large ripe sweet pepper - 4 pieces;
• s alt - ½ tablespoon;
• sugar - ½ teaspoon;
• ground pepper - to taste;
• vegetable oil - 2/3 cup;

Chanterelles need to be thoroughly washed from debris and leaves.

Cooking:

1. Fry the mushrooms over low heat in a sealed container. Place in another container and cover to prevent rapid cooling.
2. Adding oil to the old pan, fry the onion until soft.
3. Sprinkle pepper and eggplant. Slowly simmer until tender with the lid closed, stirring.
4. At the same time, mash the tomatoes, peel them first. Boil.
5. Pour all the ingredients into the tomato and cook for 30 minutes, waiting for the boil.
6. Immediately put into jars. Closed, they should slowly cool in the warmth.

Vegetable stew with rice

Rice harmonizes in taste with many vegetables. For this reason, it is a frequent ingredient in vegetable stews, making them more satisfying.

Ingredients:

• rice - 2 cups;
• tomatoes - 3 kilograms;
• sweet pepper - 1.5 kilograms;
• carrot - 1 kilo;
• onion - 1 kilogram;
• vegetable oil - 0.5 liters;
• spices - to taste.

Chop vegetables evenly

Preparation: let the oil boil and fry the vegetables for 10 minutes in the following order: carrots, onions, peppers. Then add rice and tomatoes and simmer until the rice is fully cooked. After cooking, the product can be closed.

Vegetable stew with green tomatoes

A lot of green tomatoes remain in the fall for every summer resident. Of course, they can ripen if the variety has good keeping quality. But it is better to close one of them with a wonderful dish - green tomato stew.

Ingredients:

• tomatoes without cracks, medium size - 6 pieces;
• medium sweet pepper - 1 piece;
• carrots - 3 pieces;
• onion - 3 pieces;
• vegetable oil - 3 tablespoons;
• flour - 2 tablespoons;
• sugar - 1 teaspoon;
• spices - to taste.

The tomato is cut into circles.

Cooking:

1. The tomato is rolled in flour and fried in a pan.
2. Onions are fried.
3. Stir the vegetables, simmer for 15 minutes after boiling.
4. Add sugar, s alt. Start rolling.

Recipe without sterilization

You can save vegetable stew without using sterilization. To do this, it is important to properly sort out the vegetables, remove all spoiled and rotten ones. Using vinegar will help keep the product fresh. The correct way to store is to choose a dark, cool place without drafts.

For the stew you will need:

• eggplant - 1 kilo;
• tomatoes - 1 kilo;
• sweet pepper - 1 kilogram;
• s alt - 5 teaspoons;
• onion - 750 grams;
• vegetable oil - 150 milliliters;
• vinegar 9% - 50 milliliters;
• sugar - 8 teaspoons;
• water - 2.5 liters.

Arrange the components into portioned pieces 1x1 centimeter.

Cooking:

1. Lay out the vegetables in layers. To fill with water. Add vinegar, oil, s alt, sugar.
2. Cook over medium heat until boiling.
3. Simmer for 40 minutes with lid closed over low heat.

Spread hot into jars. Cool slowly in a warm place.

Spanish stew

Pisto, or Spanish stew, is a national dish served as a side dish with scrambled eggs. You will need:

• zucchini - 250 grams;
• tomatoes - 0.5 kilograms;
• sweet pepper - 250 grams;
• mushrooms - 150 grams;
• onion - 200 grams;
• olive oil - 50 milliliters;
• carrot - 150 grams;
• chopped greens - 2 tablespoons;
• spices, s alt - to taste.

Cooking method:

1. Pass the onion for 5-8 minutes.
2. It is fried with mushrooms for 5 minutes.
3. Then add the carrots and fry for about 5 more minutes.
4. Pour in zucchini, simmer in a closed pot for the same amount of time.
5. Add pepper, s alt, spices, herbs.
6. After 5 minutes, put the tomato. Simmer until vegetables are tender, about 15 minutes.

Vegetable stew "Like from the store"

The specificity of the preparation of store-bought vegetable stew is to use only fresh ingredients growing in the area. Ingredients:

• zucchini - 1 kilo;
• carrot - 1 kilo;
• eggplant - 1 kilo;
• onion - 1 kilogram;
• sweet pepper - 500 grams;
• garlic - 1 piece;
• celery - 200 grams;
• s alt - 20 grams;
• sugar - 40 grams;
• vegetable oil;
• ground pepper - to taste.

Step by step you need to do this:

1. Put the vegetables into a deep frying pan, sprinkle with spices and pour in the oil.
2. Put in a hot oven for 1 hour.
3. Stir occasionally.
4. Spread into prepared jars.

Keep cool or refrigerate.

How to store preservation

There are a few simple tips to help keep your homemade stock ready for spring. If there is a cellar, there will be no problem. It has the best conditions for storing any preservation. If it is not available in a private house, the underground is also suitable.

In the apartment, a storage space is equipped on a glazed balcony. In this case, a box is created that does not let the sun's rays through, in which a stable temperature is maintained.

You can equip a built-in wardrobe, located away from heaters, doors and drafts. It is important to properly line up the shelves and access to them. Important: jars are heavy, they must be placed on reliable strong shelves.

In the absence of other storage places, the jars are placed in the room under the bed, after placing them in a cardboard box. This storage method is the most unreliable. Do not leave jars indoors for long periods.

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