Vegetables in a cauldron stewed on the stove

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to stew vegetables in a cauldron on the stove? Prepare all the necessary ingredients. Wash all vegetables thoroughly and dry.

2. STEP 2

   

   Cut the potatoes into large cubes. If the potatoes are young, with thin skin, then you don’t even need to peel them, just rub them thoroughly with a brush to wash off all the dirt.

3. STEP 3

   

   Cut the carrots into large cubes. If the carrot is young and of small diameter, then you can chop it into medium circles.

4. STEP 4

   

   Cut the eggplant into large cubes. If you wish, you can peel it, but in this case the eggplant will most likely be completely boiled.

5. STEP 5

   

   Cut the zucchini into large cubes. Young zucchini does not need to be peeled.

6. STEP 6

   

   Cut the tomatoes into large slices. This dish requires strong, juicy and ripe tomatoes.

7. STEP 7

   

   Peel the head of garlic and separate it into individual cloves. Cut large cloves in half lengthwise.

8. STEP 8

   

   Remove seeds and stems from bell peppers. Cut the pulp into large squares.

9. STEP 9

   

   Wash the greens, dry and finely chop. In addition to parsley, you can also take dill and fresh spinach. The more greens, the better.

10. STEP 10

    

    Heat vegetable oil in a cauldron over medium heat. For this amount of vegetables you need a cauldron with a volume of 4.5 liters. Add potatoes and half the garlic. Sprinkle with dried paprika, salt and pepper.

11. STEP 11

    

    Place carrots and some tomatoes on top of the potatoes. Sprinkle everything with spices.

12. STEP 12

    

    Place the zucchini on top of the carrots and also sprinkle with spices.

13. STEP 13

    

    Place the eggplant cubes on top, the remaining garlic cloves and sprinkle the spices on top again.

14. STEP 14

    

    Place the remaining tomatoes and bell peppers on the eggplants.

15. STEP 15

    

    Sprinkle everything with spices and chopped herbs.

16. STEP 16

    

    Cover the cauldron with a lid, reduce the fire to a small one (I have this mode 3 out of 9) and simmer the vegetables for about an hour and a half. You don’t need to twist them. You also do not need to add them, because in the cauldron they are stewed in their own juice.

17. STEP 17

    

    Place the finished stewed vegetables on plates and serve. Bon appetit!

Comments on the recipe

TaTa

25.12.2023

5

No hassles, tasty and satisfying! This is the only way I cook in the summer. And for those who don’t have a cauldron, a recipe for vegetables stewed in a frying pan will help out.

Natalia M

25.12.2023

4.7

I liked the recipe for vegetables stewed in a cauldron on the stove. I generally like food stewed in a cauldron; everything tastes better in it. This time I loaded a 6-liter cauldron with juicy vegetables, they boiled down to about a third of the total volume. I cut all the vegetables into large pieces. I pre-salted the eggplants and rinsed them with water after 20 minutes. For spices I used paprika, a mixture of peppers and a mixture of dried vegetables for a richer taste. I placed a spoonful of tomato paste at the bottom of the cauldron to make the gravy more “tomato-like.” Vegetables were stewed under the lid for 1.5 hours. Readiness can be easily determined by appearance, as well as by piercing the potatoes with a fork. The cooking method is extremely simple! I like to cut colorful, bright vegetables and layer them). And the taste is excellent! Very juicy, aromatic and healthy!

Izhik

25.12.2023

4.5

I love dishes like this, it’s satisfying and there’s little hassle.

Hope

25.12.2023

5

I also decided to cook vegetables according to this recipe, especially since I had all the necessary ingredients in the refrigerator. I did everything as in the recipe. I stewed it the same way for about an hour and a half. The fragrant smell of vegetables permeated the entire apartment. The pieces turned out whole, not overcooked, and overall beautiful and tasty. I liked tossing the vegetables with spices as I layered them. Nothing superfluous, but the garlic and paprika did their job and added the necessary piquancy. You can taste every bite. Thanks for the recipe and cooking method