Every year we look forward to June to cook summer stew of young vegetables. This is a real hit of the early summer: a bright and tasty dish, vitamin and light, and if you add meat, it is also nourishing. By the way, the meat is best absorbed by the vegetable company, so cook-serve it correctly, not with pasta or just one potato, but with a variety of vegetables. And the richness of the composition of the June stew boasts. Zucchini, young cabbage, carrot, potatoes, an abundance of different greens and even peas - all harmoniously and tasty combined in this summer dish.
Vegetables for stews are not fried, so the recipe can be called dietary. On meat or chicken broth it turns out very tasty, even without zazharki. And in order to make it more interesting, you can add a little fragrant vegetable oil or a piece of cream in an almost ready-made stew. Chance with chicken. Or with sausages, if you are in a hurry (although in terms of benefits, it is still better to slowly make a stew with meat). And if you want to cook a vegetarian option - do not add meat, cook in vegetable broth.
Stew can be made as a first or second dish: if you add more water or broth, it will be like a thick soup, and if you take some water and more vegetables, you get the second one.
This assorted stew can be cooked even for children from 7-8 months, considering what vegetables your baby is already familiar with. And, of course, for the smallest, you need to grind the stew in mashed potatoes. And older kids, from 1, 5 years old, can already be offered stews with small pieces of tender squash, tiny young carrots. It is desirable that the vegetables were from your garden. If you are cooking for your baby, or if you are in doubt about the quality of market vegetables, you can take cabbage-carrot potatoes for the old crop. It will turn out just as tasty. But if you pick up all the young, it turns out this summer assorted!
Ingredients for cooking summer stew of young vegetables
- 5 medium potatoes;
- 1-2 carrots;
- 1-2 young zucchini;
- 0, 5 head of cabbage (or less, if large);
- 500 g of meat (beef or pork);
- Fresh green peas;
- Young onions;
- Green onions, dill, parsley;
- Vegetable oil;
- Some water;
- Salt.
Method of cooking summer stew of young vegetables
I boil the meat separately, and then add it to the practically cooked stew. You can do it differently, first stewing the meat almost to readiness, and then add vegetables to it alternately: first, those that cook longer, then those that cook faster.
So, diced meat, dip in cold water, bring to a boil and boil for a couple of minutes. Then we pour out the first water, recruit the water again so that it covers the meat, and cook on the fire less than an average of 40-50 minutes, until soft. At the end of cooking salt to taste.
Wash vegetables thoroughly. Peel and rinse the potatoes, zucchini and carrots, remove the top leaves from the cabbage, wash them with peas and remove them from the pods.
Cut the potatoes into small cubes, and the carrot into thin circles. Send them to the pan first, cover with a lid and cook with a slight boil so that the water slightly covers the vegetables.
Meanwhile, we chop cabbage. After 7-10 minutes, when the potatoes and carrots are half ready, add the cabbage, stir.
We cut the zucchini into cubes and add it to the pan - the young cabbage is boiled quickly, and the time you cut the zucchini will be enough for it to become soft. Likewise, the zucchini is cooked very quickly, you need not to delay, so that the tender early vegetables are not mashed.
Therefore, putting the zucchini, immediately cut the onion - with feathers and onion, and together with the peas pour out into the pan. Stir again. At the same stage, you can add prepared meat to the summer stew with young vegetables if you cook it separately.
After another minute or two, add chopped pure greens, salt to taste and pour in some sunflower oil for taste and aroma. Vegetable spice does not require other spices: it is tasty without pepper, bay leaf and other spices. Salt, oil and herbs create a pleasant, harmonious taste.
Stir the stew, simmer another couple of minutes and turn it off.
Serve summer stew of young vegetables with sour cream.
