15 step-by-step recipes for a vegetable stew for the winter with and without sterilization

You can treat yourself to a delicious vegetable stew for the winter in 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 the oven or microwave, you can get a rich set of fragrant preparations, various thanks to the assorted ingredients.

What dishes are vegetable stews served with

Most housewives use the product as a side dish for a meat dish for the second. Meat, chicken and fish are combined with it. They eat stew with bread, preferably rye. So they use it during the fasting period. Eating options for vegetable stew:

• a separate dish, consumed hot or cold;
• stew with a side dish - boiled potatoes, pasta, buckwheat, pea porridge are suitable;
• assorted vegetables as a side dish for meat dishes. If the meat is stewed along with the stew, it will turn out to be softer, saturated with the aroma of the dish.

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

Preparation of 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. Each component has its own cooking period and may need pre-treatment. The vegetables are cut into equally large cubes to give the dish a complete uniform look. Use:

• onion. It is peeled, cut into cubes or half rings;
• carrots are peeled, rubbed on a grater, cut into slices or strips
• the potatoes are cut into cubes. Do not cook it too early to avoid discoloration of the product;
• Bell 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 slices;
• the eggplant is washed, peeled from the stalk. It is more convenient to cut it into rings, or into cubes. If the product is bitter, it should be soaked in salted cold water for 20 minutes;
• squash is cut depending on the degree of ripeness. A young vegetable can only be peeled and chopped. When ripe, it is required to remove all seeds. Young zucchini cooks faster;
• cabbage is not chopped very finely;
• some people prefer to use tomatoes without the peel, removing it by blanching. However, the product is also suitable for consumption with the peel. To quickly cleanse the skin, cut the vegetable crosswise from the side of the stalk, immerse it in boiling water for 1 minute. Take it out with a slotted spoon and carefully remove the film;
• the garlic is peeled and minced to add flavor to the dish.

Preparing stew for the winter: recipes

Anyone can cook a 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.

Stew recipe in a slow cooker

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

For cooking you need:

1. Medium-sized eggplants - 8 pieces.
2. Potatoes of the same type - 16 pieces.
3. Ripe tomatoes, but not cracked - 16 pieces.
4. Onions - 4 pieces.
5. Large garlic - 12 cloves.
6. Vegetable oil - 4 tablespoons.
7. Spices and herbs - according to taste.

Preparation:

Lay out the prepared components in layers. You need to start with an onion. Then - carrots, potatoes, eggplant and tomato. Lightly salt each layer, add some spices and herbs for flavor. Turn on the multicooker for 1 hour in the "Baking" mode. After the expiration of the period, simmer the dish for another 20 minutes in the "Heating" mode.

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

All recipes involve conservation in sterilized jars under metal lids, unless otherwise specified in the recipe itself.

Vegetable stew with mushrooms

A dish prepared with the addition of mushrooms has cooking peculiarities. 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 the winter you can make a stew from the available vegetables by purchasing fresh mushrooms at the store. But it will be much tastier to open the blank in the form of an assorted forest mushrooms. To prepare 2 cans of assorted mushrooms with a capacity of 700 milliliters, you will need:

• honey agarics - 1.5 kilograms;
• zucchini - 2 kilograms;
• carrots - 600 grams;
• onions - 450 grams;
• large pepper - 600 grams;
• tomato - 200 grams;
• hot pepper, better than green - 200 grams;
• paprika - 12 grams;
• salt - 30 grams;
• vegetable oil - ½ cup.

Grate the zucchini coarsely.

Cooking method:

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

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

Vegetable stew with vinegar

The platter can be prepared for winter storage using vinegar.

Components:

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

Lay the components (except for the vinegar essence) in layers. Cook for 20 minutes without interfering.Stir well, pour in vinegar and cook for another 25-30 minutes. A delicious vegetable stew is ready.

Stew without vinegar

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

They come in the same weight:

1. Bulb onions.
2. Ripe sweet peppers.
3. Carrot.
4. Tomatoes.
5. Eggplant.
6. Vegetable oil.
7. Bay leaf (1 piece per 1 liter of finished product).
8. Hot pepper, salt to taste.

We prepare the ingredients according to taste preferences. In this case, cut the pepper in the form of stripes, and rub the carrots coarsely. Stir in a large vessel and place on the stove over hot oil. The platter is stewed until tender over medium heat, then immediately laid out for storage.

With green beans and eggplant

Many vegetarians or people who adhere to certain diets want to limit themselves to vegetables and at the same time consume a sufficient dose of protein. 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;
• onions - 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.

Dried garlic and powdered tomatoes can be used for cooking in winter. Frozen beans are also fine. In addition, for the winter, the mixture can be prepared in advance, put into portioned freezer bags and stored in the freezer. Eggplants and zucchini are made into strips, beans - in the form of logs.

Preparation:

1. Simmer carrots with onions in a pan with water for 10 minutes.
2. Add beans, garlic, salt for 5 minutes. If the water has evaporated, add a little.
3. Pour zucchini, eggplant, tomato into a container, continue cooking until vegetables are fully cooked
4. 5 minutes before the end of cooking, use sweet pepper, herbs. 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. The popular option is as follows.

You need to prepare:

• zucchini - 3 kilograms;
• tomato - 1 kilogram;
• onions - 200 grams;
• sunflower oil - 200 grams;
• vinegar 9% - 100 grams;
• salt - 80 grams;
• garlic - 4 cloves;
• sweet pepper - 1 kilogram.

The cooking method is quite simple.

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

Vegetable stew with cabbage

A dish with cabbage served on the table 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 touch. If desired, you can use other types of this vegetable available at home.

You need to prepare:

• cabbage of two types, 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, salt - to taste.

Choose medium-sized vegetables. Cabbage is separated by inflorescences.

Cooking method:

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

From carrots

Carrots are a product enriched with vitamins that are beneficial to the body. Ingredients for the assortment:

• salt - 50 grams;
• medium zucchini - 3 pieces;
• bulgarian pepper - 3 pieces;
• carrots - 5 pieces;
• onions - 3 pieces;
• tomatoes - 5 pieces;
• vegetable oil - 0.5 liters;
• sugar - 50 grams.

Chop the carrots into coarse strips.

The ingredients are brought to a boil, then stewed for 30 minutes.For storage, add vinegar 5 minutes before turning off the stove. Pour into jars immediately after switching off.

How to make a squash stew

Patisson brings its zest to the prepared dish. There are features of cooking squash dishes. Pre-blanching in boiling water, followed by accelerated cooling, will preserve the elasticity of the squash.

Ingredients for the squash stew for the winter:

• squash of any size - 1.2 kilograms;
• tomato paste or tomatoes, you can use crumpled overripe fruits - 4 tablespoons;
• onions - 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. Strongly chopped with a knife or mechanically.
3. Onions are fried with tomatoes, added to squash. Cook for 40 minutes with the lid closed, stirring occasionally.
4. Season with spices, add vinegar and after 5 minutes, roll in a boiling form.

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Chanterelle vegetable stew

Preparing a vegetable platter with the addition of chanterelle mushrooms is simple and quick. They will add a little sourness and aroma to the usual dish. It is necessary:

• chanterelles - 1 kilogram;
• ripe tomatoes, crumpled can be used - 2 kilograms;
• large onions - 3 pieces;
• medium-sized eggplants - 4 pieces;
• garlic - 4 cloves;
• large ripe sweet pepper - 4 pieces;
• salt - ½ tablespoon;
• sugar - ½ teaspoon;
• ground pepper - to taste;
• vegetable oil - 2/3 cup;

Chanterelles need to be thoroughly washed from debris and leaves.

Preparation:

1. Fry the mushrooms over low heat in a sealed container. Place in another container and cover to avoid rapid cooling.
2. Add oil to the old saucepan, fry the onion until soft.
3. Add pepper and eggplant. Simmer slowly until tender with the lid closed, stirring occasionally.
4. At the same time make mashed tomatoes, peel them first. Boil.
5. Pour all the ingredients into the tomato and cook for 30 minutes, waiting for it to boil.
6. Put into jars immediately. Closed they should cool slowly while warm.

Vegetable stew with rice

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

Ingredients:

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

Grind vegetables uniformly

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

Vegetable stew of 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 a wonderful dish of them - a stew of green tomatoes.

Ingredients:

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

The tomato is cut into circles.

Preparation:

1. The tomato is doused in flour and fried in a pan.
2. The onions are fried.
3. Stir vegetables, simmer for 15 minutes after boiling.
4. Add sugar, salt. Start rolling.

No sterilization recipe

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

For the stew you will need:

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

Arrange the components into 1 x 1 centimeter portions.

Preparation:

1. Arrange the vegetables in layers. To fill with water. Add vinegar, oil, salt, sugar.
2. Cook over medium heat until boiling.
3. Simmer for 40 minutes, closing the lid, on low heat.

While hot, put in 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;
• champignons - 150 grams;
• onions - 200 grams;
• olive oil - 50 milliliters;
• carrots - 150 grams;
• chopped greens - 2 tablespoons;
• spices, salt - 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 minutes.
4. Add zucchini, simmer in a closed saucepan for the same time.
5. Add pepper, salt, spices, herbs.
6. After 5 minutes, add the tomato. Simmer until vegetables are cooked - about 15 minutes.

Vegetable stew "Like from the store"

The specificity of cooking shop vegetable stew is to use only fresh ingredients that grow in the area. Ingredients:

• zucchini - 1 kilogram;
• carrots - 1 kilogram;
• eggplant - 1 kilogram;
• onions - 1 kilogram;
• sweet pepper - 500 grams;
• garlic - 1 piece;
• celery - 200 grams;
• salt - 20 grams;
• sugar - 40 grams;
• vegetable oil;
• ground pepper - to taste.

Step by step you need to do this:

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

Store in a cool place or refrigerator.

How to store preservation

There are some simple tips to keep your homework 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 absent in a private house, an underground floor is also suitable.

In the apartment, 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.

It is possible to equip a built-in cabinet located away from heaters, doors and drafts. It is important here to properly arrange shelves and access to them. Important: the jars are heavy, they should be placed on secure sturdy 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. You should not leave cans indoors for a long time.