home → Fish and seafood How to make vegetable sauté. Vegetable sauté: recipe, ingredients, cooking secrets. To prepare you will need

How to make vegetable sauté. Vegetable sauté: recipe, ingredients, cooking secrets. To prepare you will need

When the summer-autumn period arrives, and various vegetables appear on the tables in abundance, many housewives try to prepare dishes from such ingredients. Particularly popular vegetable sauté because it is easy to prepare. Even a not very experienced housewife can handle it; it will take a little time, but the result is divinely tasty.

There are many various options preparing such a dish, since it may contain a variety of ingredients.

What it is?

Vegetable sauté is gourmet dish, which is distinguished by a special method of preparation. The main components that the hostess chose can be fried in a frying pan or in a saucepan.

Initially, cooks did not stir them with a spatula when frying vegetables, but directly shook the container in which the dish was being prepared. This is where this dish got its name “sauté” (it is translated from French as “jump”).

This cooking method ensures juiciness for the vegetable sauté, since the vegetables are not damaged during the stirring process, which means they contain a large amount of juice.

This dish is prepared quite quickly, and you need to make sure that the pan is hot and the fire is high.

Since vegetable sauté is cooked in vegetable or olive oil, it has a significant calorie content. In addition, the vegetables that are part of the dish also have a certain amount of calories. This fact must be taken into account by people who adhere to a strict diet and count every calorie.

The total calorie content of such a dish can be calculated based on the ingredients that you use in the cooking process. Calories are calculated per 100 grams of various components:

eggplant contains 240 kcal;
carrots contain 64 kcal;
tomato differs 95 kcal;
onion contains 123 kcal;
sweet pepper is characterized by 156.6 kcal.

The most high-calorie product is vegetable or olive oil, its calorie content reaches 899 kilocalories.

To get the final calorie content of the dish, these indicators must be multiplied by the weight of the products that are used in the process of preparing the vegetable sauté.

How to prepare products?

The main components of this dish are eggplants, sweet peppers, onions and tomatoes. Depending on the recipe, carrots or zucchini may also be present. In addition, many housewives prefer to add various spices, for example, peppercorns or ground pepper, bay leaf, parsley or garlic.

Preparing food consists of choosing the right ingredients - these should be ripe vegetables that show no signs of damage or spoilage. Opt for medium-sized fruits, especially eggplants. Following this recommendation will allow you to purchase eggplants with a minimum number of seeds.

All vegetables must be thoroughly washed under running water. Bell peppers must be cleared of seeds and stalks.

Since the vegetable sauté contains eggplants, they can add bitterness to the dish. To get rid of this drawback, cut eggplants must be thoroughly sprinkled with salt and left to stand for 10-15 minutes. During this time, they will release the juice, and with it the bitterness inherent in these fruits will go away. After the specified time has passed, the eggplant pieces must be lightly squeezed and rinsed under the tap.

In addition to vegetables, you need to acquire a special container for preparing such a dish. Ideally, you need to take a frying pan or saucepan with a handle and thick walls. Many housewives prefer to use cast iron kitchen utensils in this case.

Recipes

Let's look at the most popular recipes for making sautes from various vegetables.

Classic technology

To prepare vegetable sauté according to the classic method you will need:

4 eggplants;
1 onion;
2 carrots;
2 sweet peppers;
4 tomatoes;
3-4 cloves of garlic;
olive oil;
parsley, salt.

Let's look at the preparation process step by step.

Eggplants are cut into circles 5 millimeters thick.
Peel onions, sweet peppers and tomatoes. To avoid fiddling with the skins of tomatoes for a long time, it is recommended to pour boiling water over them.
Tomatoes should be cut into small cubes, and onions and sweet peppers should be cut into half rings. These components need to be mixed thoroughly.
The carrots also need to be peeled and cut into small cubes.
The vegetables will be fried in a frying pan with hot olive oil.

The first step is to fry the carrots. When it is almost ready, it must be carefully removed from the pan and transferred to a saucepan or saucepan for further cooking.
Next you need to fry the onions, peppers and tomatoes. When the vegetables are ready, they need to be placed on top of the carrots.
Eggplants are fried on both sides until golden brown. They are also placed on top of the rest of the ingredients.
Pre-peeled garlic must be passed through a garlic press. The greens need to be chopped.
You need to sprinkle chopped garlic and herbs on the vegetables, cover the pan with a lid and place on the burner with low heat. When the vegetable ingredients are ready, the dish must be salted, spices added, and it can be served. It will be a great addition to fried, stewed or baked meat.

Vegetable sauté for the winter

If you want to pamper your loved ones with vegetable sauté when the vegetable season ends, then you should take care of preparing this dish for the winter. Required ingredients:

eggplants – 5 kilograms;
sweet pepper – 1.5 kilograms;
hot pepper – 1 pod;
onion – 500 grams;
garlic – 1 piece;
vinegar – 1 tablespoon;
oil;
salt and herbs.

The step-by-step procedure for preparing such a dish for the winter is quite simple.

Peppers (sweet and bitter), need to be seeded. The onion should be peeled.
Peppers, tomatoes and onions need to be chopped in a blender or passed through a meat grinder.
The garlic is squeezed through a garlic press, and the greens are finely chopped.
All crushed ingredients are fried in a frying pan in vegetable oil. It should be closed with a lid and the components simmered for approximately 30 minutes. When the vegetables are ready, they need to be salted. Vinegar is added at the very end.
Eggplants need to be cut into slices, salted and wait until they release their juice. After you wash them from bitterness, they should be fried on both sides.
Wash the jars thoroughly and sterilize them in any way.
Fried eggplants should be placed in a jar, a layer of stewed vegetables should be poured on top. It is necessary to alternate layers of eggplant and other vegetables until the jar is full.
Filled jars must be sealed with sterile lids. After cooling, the containers are removed to a special storage place.

Sauté of baked vegetables

If you want to get extraordinary delicate dish, then cook it from baked vegetables. Main ingredients:

eggplant;
sweet pepper;
tomatoes;
carrot;
garlic;
olive oil;
1 tablespoon each of vinegar and sugar;
salt, herbs.

All components, except garlic, must be taken in equal proportions in quantities of 2 pieces. To avoid making the vegetable sauté too spicy, take 3 small cloves of garlic.

You need to peel the eggplants and cut them into half rings. As always, they are sprinkled with salt and left to release their juices.
Tomatoes also need to be peeled. Cut each fruit into 6 equal pieces.
The pepper also needs to be removed from the seeds and stalk, cut into 6 approximately equal slices.
The carrots need to be peeled and cut into small cubes.
Peppers, eggplants and tomatoes should be fried in a frying pan separately from each other over maximum heat, devoting just a few minutes to this process.

Next, the vegetables need to be transferred to a saucepan and placed in the oven, which should be heated to 180 degrees.

While the main ingredients are baking in the oven, fry the carrots and onions in olive oil until they turn golden.
When the onions and carrots are almost ready, you need to add sugar and vinegar. Reduce the flame of the burner to the minimum value, and simmer the vegetables under the closed lid for another 1 minute.
Transfer the prepared onions and carrots to the rest of the vegetables that are in the oven. Sprinkle finely chopped garlic on top.
In total, the vegetable sauté should remain in the oven for no more than 50 minutes. The finished dish is sprinkled with chopped herbs and served to the table.

Original vegetable sauté

You will need:

bell pepper, onion and carrot 1 piece each;
200 grams of zucchini;
100 grams of green peas and cherry tomatoes;
1 clove of garlic;
vegetable oil, salt.

Carrots and peppers should be cut into strips. Zucchini is cut into not very thick half rings. The onion is peeled and also cut into half rings. Heat a frying pan with vegetable oil and add peppers, carrots, onions and zucchini.

The ingredients should be fried at maximum heat for two minutes. Shake the pan periodically to prevent the vegetables from burning. After the specified time has passed, add green pea, fry everything for two minutes.

Cherry tomatoes should be cut into 2 parts and added to the rest of the ingredients. You still need to wait 3 minutes. Then add chopped garlic, herbs and salt. Wait a couple more minutes, shaking the vegetables occasionally. The finished dish can be served to the table.

To learn how to prepare vegetable sauté, watch the following video.

A classic vegetable sauté is a dish that is prepared in the summer or early fall, when you can pick from the garden or buy fresh ingredients. The recipe is popular because it is relatively simple, because to prepare sautéed vegetables you will need: fresh zucchini or eggplant, peppers, carrots, tomatoes, peas (depending on the recipe), and from equipment - oven, slow cooker or stove. Vegetable stew retain their shape and natural taste.

What is sauté

A sauté recipe involves preparation, processing of vegetables, cooking and serving, and in essence it is a multi-component vegetable dish. By the names of dishes of this type, you can understand what the main components are included in the composition. For example, to make a vegetable sauté with eggplants and zucchini at the base, you need to pay special attention to preparing the products: wash thoroughly, peel, soak in salt water, cut or grate - this is the usual list of actions.

Food preparation

Initially, take all types of vegetables indicated in the recipe. Eggplant, carrots, and onions need to be peeled, but zucchini does not need to be peeled. Remove stems and seeds from peppers and rinse. Cut everything into small cubes, mix in one container, add a little salt. Chop the greens so that they are on hand at the final stage. If used canned peas, you need to open the jar in advance and drain the liquid, and add the frozen one directly without defrosting. It is important to maintain the same size when cutting so that all products are cooked evenly.

Cooking features

The basis of cooking is stewing the ingredients in one or several stages. Using this procedure, sautéing fresh vegetables will retain the juice of all components. The consistency is visible in the photo and video. The dish is used for seaming, complemented with meat or the side dish itself. The vegetable sauté takes no more than an hour to prepare. This dish originally appeared in French cuisine, today there are analogues in Georgia and Azerbaijan (for example, the dish ajapsandali).

Vegetable sauté - recipe

The simplest recipe for such a dish involves first frying vegetables and then cooking them in a special container - a saucepan. Initially, you need to prepare all the components, salt and pepper each layer. In order to receive new taste already familiar dish, experiment by adding other vegetables (it is better to cut into half rings or small pieces). Keep in mind that you will have to simmer them for about 20 minutes and add chopped herbs at the end. Select best recipe and start cooking.

With eggplants and zucchini

Time: 55 minutes.
Number of servings: 6 persons.
Calorie content: 87 kcal per 100 g (in all recipes).
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The preparation of such a dish of zucchini and eggplants is considered traditional for Russian cuisine. All ingredients are available in summer and early autumn and are inexpensive, so sauté can be prepared as an additional dish for lunch or dinner. As with any recipe for sautéed vegetables, you need to prepare the ingredients, cut them into strips or slices, place each type of vegetable separately in a heated frying pan, and fry a little (5 minutes over high heat).

Ingredients:

eggplants – 300 g;
zucchini – 450 g;
carrots – 2 medium;
tomatoes – 2 large;
sweet pepper – 2 pcs.;
onion – 1 or 2 heads (as you like);
oil – 100 ml;
salt, pepper, spices - to taste.

Cooking method:

Peel the carrots, wash all the vegetables. Cut into rings.
Then peel the onion, rinse it with cold water and chop it too.
Each element is fried separately for 5 minutes (pre-pour vegetable oil into the pan), after which everything is put into a common container.
Cover the pan with a lid. Simmer without adding oil for a little more than a quarter of an hour (the vegetables will release their juice). Add salt. Let sit for 10-15 minutes before serving as a side dish.

Pumpkin sauté

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content: 75 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The peculiarity of this pumpkin sauté is that it does not need to be pre-fryed or placed on high heat. Peeled pumpkin produces a lot of juice during cooking and makes the consistency soft. For flavor, you can add parsley, sesame seeds or nuts, then stir. Many housewives prefer to put all the vegetables in the oven for 15 minutes, then transfer them to a saucepan and simmer with spices.

Ingredients:

pumpkin – 0.5 kg;
carrots – 3 pcs. (average);
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head;
garlic – 1 clove;
oil – 50-100 ml;
citric acid - a pinch;
salt - to taste.

Cooking method:

Make a preparation of all the elements, peel the pumpkin, rinse it, and remove all the seeds.
Place the pumpkin, tomatoes, carrots, and sweet peppers on a greased oven tray (preheated), without mixing the products.
Fry for 15 minutes. Temperature should not exceed 180 degrees.
Next, you need to put everything in layers in a saucepan, add garlic.
Mix citric acid with water (a quarter cup), add to the rest of the ingredients.
Simmer for some more time until done.

Vegetable sauté in the oven

Time: 60 min.
Number of servings: 4 persons.
Calorie content: 72 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The main difference from the classic cooking method is the use of an oven. The components cut into circles and slices should be placed on a baking sheet greased with vegetable oil. The vegetables used are the same as in classic recipe, but the taste is more piquant due to the addition of garlic and ground pepper. Serve the finished sauté of fresh vegetables with meat or as an addition to a cereal side dish.

Ingredients:

eggplants – 400 g;
zucchini – 500 g;
carrots – 3 pcs.;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onions – 2 pcs.;
oil – 50-100 ml;
garlic – 2-3 cloves;
salt, ground pepper - to taste.

Cooking method:

Before washing and peeling all the vegetables, preheat the oven to 160-180 degrees.
Place the pieces on a greased baking sheet. You can sprinkle salt and spices on top.
Fry the vegetables at 180 degrees for 15 minutes, after which you need to slightly reduce the heat and cover the sheet with foil. Everything is stewed for another 20-25 minutes, then the foil is removed and the grill mode is set (this will give the vegetables an attractive crust). In the photo of the finished dishes you can see the finished result.

In a slow cooker

Time: 45 min.
Number of servings: 6 persons.
Calorie content: 80 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

To cook this dish deliciously, you don’t necessarily need an oven; you can also use a slow cooker for this. Preparation takes only 40-45 minutes. Initially, you need to put all the washed, peeled and cut components into a container. Then add vegetable oil and fry on the “Frying” program. After this, you can add a little more oil, close the lid and turn on the “Stew” mode for 20 minutes so that the juice does not evaporate.

Ingredients:

eggplants – 450 g;
zucchini – 350 g;
carrots – 3 small;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onions – 2 pcs.;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Prepare all the ingredients from the list, peel them and cut them into medium pieces (not finely).
Pour vegetable oil (2-3 tablespoons) into the multicooker container, add all the ingredients and add salt. You can add mushrooms.
Roast with the lid open for 10 minutes until lightly crusted.
Turn on the “Extinguishing” mode and close the lid. Cook for about 20 minutes more. At the end you can add green onions.

Sauteed vegetables for the winter

Time: 55 min. (excluding seaming).
Number of servings: 4 cans of 0.5 l.
Calorie content of the dish: 67 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: medium.

Sauté of fresh vegetables for the winter is a popular appetizer for meat and side dish during the cold season. The peculiarity of this recipe is that the dish will turn out tender and with a lot of juice, making it easier to roll it into jars. There are many options for preparing “winter” sauté from fresh ingredients. The peculiarity is this: you don’t need to pre-fry the ingredients, you just need to simmer them and put them in jars.

Ingredients:

eggplants – 400 g;
zucchini – 350 g;
tomato paste – 200 g;
carrots – 3 small;
tomatoes – 1 or 2 pcs.;
sweet pepper, onion – 2 pcs.;
garlic – 1-2 cloves (per jar);
peppercorns – 2-3 pcs. (per jar);
vegetable oil – 50 ml;
salt - to taste.

Cooking method:

Wash the eggplants as you would the other ingredients. Cut into large cubes or circles.
Combine all ingredients in a saucepan, add hot oil. Put on fire and simmer for 15 minutes. Add salt and cook for another quarter of an hour.
Pour in tomato paste and simmer over low heat for another 15 minutes.
Roll hot into jars. In the finished dish you will feel a special tomato flavor and sourness. Add a little sugar if desired.

Chicken with vegetables

Time: 60 min.
Number of servings: 5 persons.
Calorie content: 113 kcal.
Purpose: lunch, dinner, cold appetizer.
Cuisine: Russian.
Difficulty: medium.

This vegetable dish is easy to use as a snack or main dish in the summer. In some cases this vegetable salad with meat can complement porridge. First you need to place the cubes in a deep frying pan. chicken meat and bell pepper, lightly fry them until half cooked. A juicy base will guarantee that the dish will be tasty and aromatic, soaked in the juices of all products.

Ingredients:

eggplants – 300 g;
chicken fillet– 400 g;
zucchini – 350 g;
carrots – 3 pcs.;
peas – 200 g;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head;
celery - a bunch;
tomato paste (optional) – 200 g;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Fry the chopped chicken with onions and peppers until the meat turns white, until lightly browned.
Place in a container along with the peas and other diced ingredients.
Add tomato paste, garlic, peppercorns.
Season with salt and pepper and leave to cool for several hours after cooking. Do not add vegetable oil - everything will cook in its own juice.
Finally, sprinkle with chopped celery.

Sauté dietary

Time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 61 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

Classic vegetable sauté for connoisseurs proper nutrition– a good and healthy addition to winter and summer dishes. The secret of cooking is long stewing in water. Here you don’t have to use even a minimal amount of vegetable oil, which makes the salad completely dietary, and the abundance of vegetables will saturate the body with vitamins and minerals.

Ingredients:

eggplants – 400 g;
zucchini – 250 g;
tomato juice or paste – 200 mg;
carrots – 2 pcs.;
tomatoes – 2 pcs.;
sweet pepper and onion – 2 pcs.;
greens - a small bunch;
salt - to taste.

Cooking method:

Wash the eggplants, tomatoes, carrots and zucchini and cut into large cubes. It is better to cut peppers and onions into half rings.
Place it all in a saucepan, cover with a lid, leaving a small gap, and simmer over low heat for half an hour. The tomatoes should give their juice, you can add more if desired tomato juice or pasta.
Let the dish cool, serve with meat, salads, and cereals as a side dish.

Vegetables with potatoes

Time: 65 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 89 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

By adding potatoes, fresh herbs, and a little sweet pepper, you can diversify the taste and make the base more satisfying. Only 2-3 tablespoons of vegetable oil are added to the pan. For the first 15 minutes, the ingredients are simmered in the baking or frying mode at high speed. This is necessary so that the potatoes reach the half-cooked stage. For an appetizing aroma, you can chop the garlic finely and sprinkle with ground black pepper.

Ingredients:

eggplants – 500 g;
potatoes – 500 g;
zucchini – 350 g;
carrots – 3 pieces;
tomatoes and onions - 1 or 2 pcs.;
sweet pepper – 2 pcs.;
garlic – 2-3 cloves;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Cut the ingredients into circles, potatoes into cubes. Fry all this in a frying pan or oven for 10-15 minutes until the potatoes become softer.
Place in a saucepan, pour a little oil, add tomato paste.
Simmer over medium heat for 20 minutes, stirring. Wait until the potatoes are soft and completely cooked.

Japanese sautéed vegetables

Time: 50 min.
Number of servings: 5 persons.
Calorie content of the dish: 80 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

Prepared vegetables are cut into large pieces. They should be laid out in layers immediately in a frying pan with vegetable oil. This includes onions and other ingredients. It's all poured soy sauce and simmer immediately over low heat. To get a more satisfying option, you can add meat - chicken or beef. To do this, the pieces are pre-fried.

Ingredients:

eggplants – 300 g;
zucchini – 350 g;
soy sauce – 100 ml;
carrots – 3 small and sweet;
tomatoes and onions - 1 or 2 each (optional);
sweet pepper – 2 pcs.;
meat (to choose from) – 400 g;
oil – 100 ml;
salt - to taste.

Cooking method:

Recipes for preparing Japanese stew or sauteed fresh vegetables are distinguished by the use of soy sauce as an additive. Prepared and chopped ingredients need to be simmered in a frying pan (sprinkle with salt and spices first).
The meat is prepared separately - it is fried in pieces with the addition of cream (optional).
All this is combined and simmered for another 10 minutes until cooked in soy sauce.

From vegetables and beans

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: side dish, main dish.
Cuisine: Russian.
Difficulty: medium.

This vegetable stew takes longer to prepare than usual. It is better not to use an oven; a frying pan is ideal for frying ingredients in a sauté of fresh vegetables. Eggplant and beans go well in taste, and they also add richness to the dish, making it good to serve as a main course for lunch or dinner. The sauté has a rich taste.

Ingredients:

eggplants – from 300 g;
tomato paste – 150 g;
carrots – 2 small;
tomatoes – 3 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head (large);
beans – 150 g;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Peel the peppers, rinse and cut into strips. It is better to cut the remaining components into cubes.
Pour them into a frying pan (you can use a slow cooker).
Next, use a thick-bottomed saucepan or stewpan for stewing. The beans should be soaked for softness (like borscht).
Simmer for 20 minutes. Salt at the end.

Video

The beautiful word “sauté” came to us from the French language; in literal translation it means “to jump”, but is used in the sense of “fry in a small amount of oil”. I wonder why the dish was called such an unusual word in reality? The fact is that for sauteing, vegetables, meat, fish and mushrooms are fried over high heat, and to prevent them from burning, they need to be stirred and shaken more often. As a result, the food does not lie in the pan, but constantly “bounces”. This dish is prepared in a cauldron, saucepan or any thick-walled frying pan; if everything is done correctly, the vegetables become very beautiful, rosy, with an appetizing crust. Sauté in the oven turns out aromatic and rich, and in a slow cooker you can speed up the cooking process and do without constant stirring. Sometimes vegetables are fried or stewed together, since there are different recipes this dish. Today we will talk about how to cook sauté and what secrets professional chefs have to make this dish especially tasty.

Homemade sauté of zucchini and eggplant: subtleties of preparation

This is the most popular type of saute in the autumn season, when zucchini, eggplant and zucchini ripen. To prepare the dish you will need 3 medium-sized eggplants, 1 large zucchini, 2-3 small zucchini, 2 medium-sized carrots, 3-5 bell peppers (the more, the tastier), 2-4 tomatoes, 2 onions, a clove of garlic and any seasonings . We wash all the vegetables well, peel the carrots, eggplants, zucchini and zucchini, and cut them into small pieces. Cut onions, peppers and tomatoes into rings.

As already mentioned, vegetables are fried in a hot frying pan in a small amount of vegetable oil, but they must be fried one at a time, without mixing. This is an important point in the art of sauteing, because each product requires a different frying time; To ensure that all the vegetables remain whole, you should not cook them together. While frying, stir the ingredients constantly so that they cook evenly.

First, fry carrots for 8 minutes, then eggplants, zucchini and zucchini for 9–10 minutes, tomatoes, peppers and onions for 5–6 minutes. Some housewives first fry the onion until amber in color, and only then all the other vegetables, believing that in this case the sauté acquires a special taste and aroma. Place each batch of fried vegetables in a sieve or colander on paper towels, removing excess fat. Mix the vegetables together, add finely chopped garlic, salt and serve the dish. Garlic is sometimes introduced when frying tomatoes - in this case, the taste of the sauté will be a little softer and more delicate.

You can fry the vegetables until half cooked, and then place them on a baking sheet and bake in the oven for 50 minutes.

How to easily peel eggplants and tomatoes

Everyone knows how difficult it is to peel tomatoes, and for sautéing it is best to remove it, since sometimes the skin can be tough and spoil the pleasant impression of the dish. We make a cross-shaped cut on the top of each tomato, lower it into boiling water for a few seconds, pour over it with cold water and easily remove the skin.

Cut the eggplants into rings 1 cm thick, rub with salt and leave for 20 minutes - this not only helps to easily remove the flesh from the skin, but also gives them a special piquancy and richness.

How to make a quick chicken and mushroom sauté

So simple and delicious snack It cooks quickly and is a universal dish if you want to prepare a hearty and healthy meal. You will need a chicken breast and one piece of vegetables - zucchini, carrots, bell pepper and tomato, as well as 200 g of any mushrooms.

In this recipe, all products are prepared not separately, but together. First, fry the chicken pieces, then add the carrots cut into cubes, and after 5 minutes put the mushrooms in the frying pan. Next, the order of adding ingredients is as follows: zucchini cut into rings, tomato chopped in a blender, bell pepper cut into half rings, onion rings and any spices. At the very end, pour a little water into the honeycomb and simmer for 10 minutes. Time between additions different vegetables is 5–10 minutes. Rice, pasta or potatoes are served as a side dish for the sauté. Try it - very tasty!

Sautéed cod: a noble and healthy appetizer

Sautéed fish is a real delicacy and is easy to prepare. We cut up cod weighing 800 g, cut it into pieces and fry in vegetable oil until golden brown. Fry 2 onions and 2 cloves of garlic together, add tomato paste, simmer and pour this over aromatic sauce fish. Sprinkle 2 tbsp sauté on top. l. grated cheese, mix. The fish can be stewed with carrots, celery and other vegetables or baked in broth with cloves and parsley. Everyone will love sauteed trout, salmon or salmon - this dish can be prepared with a variety of vegetables and served with a white wine sauce with lemon and spices.

Sauteed red cabbage: minimum products - maximum benefits

There is nothing simpler than cabbage sauté. Cook this dish at least once and it will become a traditional side dish in your daily diet. Cut 1 onion into thin half rings and fry it until golden brown in a saucepan with vegetable oil. Finely chop the cabbage, knead it with your hands, mix with the browned onion and fry, stirring constantly, for 5 minutes. Next, add 2 tbsp to the saucepan. l. sugar, ¼ cup vinegar and simmer, a little later season the cabbage with 1 tsp. mustard seeds, salt and pepper, continuing to simmer until soft. Decorate the finished cabbage sauté with fresh herb leaves and serve with meat or fish.

Vegetable sauté with seafood and sausages: spicy and original

Sausages and shrimp are an unexpected combination, right? Let's try to prepare this delicious and satisfying sauté, which can feed a large family. Fry 230 g homemade sausage, cut into pieces, until it is browned, add 2 cups of chopped onion, 1 cup of finely chopped celery stalk and 1 cup of chopped bell pepper to the saucepan. After 5 minutes, mix the vegetables with 2 tsp. chopped garlic and ½ kg peeled boiled shrimp. Let the sauté fry a little (don’t forget to stir it), then pour in 4 cups of diced tomatoes, with the skin removed, and 2 cups of boiled rice. Season the sauté with 1–2 tsp. Tabasco sauce and enjoy the exquisite taste.

Pork sauté with cherries: delicious exotic

Cherry perfectly complements meat, like all fruits, and the taste of the sauté only benefits from this. Try cooking this unusual dish, which will diversify your family’s diet and is suitable for Sunday lunch or holiday table.

Fry 2 onions, cut into rings, in olive oil, at this time cut 800 g of fresh pork into cubes, not very finely. Place the prepared onion in a bowl and cook the meat in a frying pan, browning it until golden brown. Add 100 ml of red vinegar, 1 tbsp. l. honey, salt and pepper to taste and simmer until the liquid is reduced by 2 times. Add 150 ml of water to the saucepan and continue cooking until the meat becomes tender, and then put 200 g of thawed cherries in the saucepan, heat it up and call everyone to the table. This dish looks bright and impressive, and the taste will not disappoint you. You can serve with fresh vegetables or scalded sprazha.

Cooking sauté with spices from “Eat at Home”

Sauté is usually served in a deep bowl, garnished with herbs and lemon slices. This dish is both an independent snack and a side dish - depending on what is included in its composition. And as you have already seen, sauté is prepared from different products, so the usual dish for every day will easily become a signature dish. At home, you can experiment with sauté: add various vegetables, seasonings and your favorite spices, for example from. Be creative and fantasize, share your successful finds with us!

Every housewife who loves to please her family members with tasty and nutritious dishes should know how this dish is prepared. The advantage of sautéing is that you can use almost any ingredients for it, the main thing is that they combine to taste and cook quickly. A selection of recipes will tell you how to quickly prepare a hearty meal for the whole family.

Sauté dish

Translated from French, saute means jump, jump. Saute is a type of stew that is made from vegetables, fast-cooking poultry, meat, game and even fish or mushrooms. The principle of preparing such a dish is to prepare the ingredients (marinating, processing) to speed up their heat treatment and the actual preparation itself. Between these two types of processing there is always an exposure lasting 30 minutes - 2 hours, during which the component matures. Thanks to this, the name “jump” appeared, because the product is prepared intermittently, spasmodically.

During heat treatment, the components need to be shaken and not mixed with a spatula - if this condition is met, the pieces will turn out beautiful and will not lose their shape. In addition, an important point in cooking is that all ingredients undergo heat treatment one at a time, without mixing with each other, because the frying time required for each product is different. The dish is often served in a deep bowl, decorated with herbs and lemon slices or topped with sauce. Depending on the components, it is a separate dish or a side dish.

How to make sauté at home

Once you understand what kind of dish it is, you can move on to the next step: figuring out how to make it correctly. Several recommendations will tell you what products can be used, how to process and cut certain components. So, experienced chefs claim that:

You can prepare the dish from snipe, flounder, chicken, goose or veal liver, and chicken fillet. A combination of chicken with mushrooms, pork with cherries, and various vegetables is considered delicious, even without the addition of meat products.
Cutting is always done in natural pieces: breasts, legs of small game or poultry (without large bones), whole goose liver, veal - in pieces, whole halves of small flounder fillets - in the finished mixture it should be visible what kind of part it is and what animal it belonged to.
The fish is first seasoned, lightly sprinkled with lemon juice, then breaded and fried.
The fillet of small game is cut into veins, then beaten and dipped in vegetable oil to soak in fat. After this, the meat is fried on a rasp or grill.
The liver is processed like game fillet, but is not beaten. Heat treatment of the product consists of sautéing over low heat.
The dish is prepared mainly in a saucepan, a thick-bottomed frying pan or a cauldron. You can also use a rasp, grill, grater.

Sauté recipe

Thanks to the variety of types of vegetables, meat and fish, many variety of recipes such a dish for every taste. The advantage of sauté is that you can use almost any product you like to prepare it - with the right combination, the dish turns out delicious. Consider the simplest and delicious recipes saute.

Chicken with mushrooms

Time: 60 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 67 kcal/100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

You can’t help but prepare such a dish during the vegetable season, because it turns out to be very beautiful to look at, and also tasty and nutritious. It is worth noting that sauté with chicken breast, champignons and a variety of vegetables are low-calorie, so it can be consumed even by those who are on a diet or adhere to healthy eating rules. Check out the recipe on how to make this sauté.

Ingredients:

bell pepper – 1 pc.;
red hot pepper – 1 tsp;
champignons – 250 g;
chicken breast – 1 pc.;
carrots – 1 pc.;
vegetable oil – 50 ml;
salt, pepper - to taste;
zucchini – 1 pc.;
onion – 1 pc.;
tomato – 1 pc.

Cooking method:

Heat the oil in a frying pan and fry the chicken fillet, cut into slices. Cook the product for 5 minutes.
Chop the carrots into not too thin strips and set aside to fry.
Chop the mushrooms and add them to the pan.
Cut the zucchini into strips and fry with the rest of the ingredients.
Grate the tomato and mix with the vegetables in the pan.
Finely chop the chili and cut the onion into half rings. Add both components to those being prepared.
Season the workpiece. Leave to simmer for 10 minutes, covering the dishes.

Vegetable with chicken breast

Time: 25 minutes.
Number of servings: 3 persons.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

Sauteed vegetables with the addition of fillet harmonize perfectly with fresh tomatoes and canned artichokes - prepare the dish according to the recipe presented and you will see for yourself, enjoying the combination of these products. Check out step by step instructions, how to make a tender, tasty, satisfying, but not too high-calorie dish at home.

Ingredients:

fresh lemon zest – 1 tsp;
olive oil – 3 tsp;
arugula – 150 g;
garlic – 2 cloves;
pepper, salt - to taste;
cream tomatoes (very small) – 0.5 kg;
chicken fillet – 0.6 kg;
artichokes cons. – 400 g;
lettuce leaves - for serving;
chicken broth – 0.5 tbsp;
dry white wine – 0.5 tbsp.

Cooking method:

Cut each fillet half into 4 pieces and season them.
In oil poured into a deep frying pan, fry the meat over high heat for 8 minutes, turning the pieces over to ensure even frying. Transfer the meat preparation to a clean plate.
Instead, add sliced garlic to the roasting pan, adding a little more oil. Cook the product for 30 seconds.
Add the quartered artichokes to the garlic and cook for another 4 minutes. Pour wine over the food and simmer for 1 minute.
Pour broth and washed tomatoes into the artichokes. Cover the dish with a lid and leave on the fire for 4 minutes.
Turn off the burner, add the prepared fillet to the ingredients and mix.
Serve the contents on fresh lettuce leaves.

Pork and cherry

Time: 60 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 321 kcal/100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

The calorie content of such a dish is high, but it turns out simply amazing. By preparing the dish according to the presented recipe, you will be able to enjoy an amazing bouquet of flavors - juicy soft pork and spicy sauce, made with the addition of dried cherries. Check out step by step recipe, how to prepare a sauté that is aromatic and has a subtle spiciness.

Ingredients:

dried cherries – 100 g;
dry red wine – 50 ml;
onions – 2 pcs.;
meat – 400 g;
honey - 1 tbsp. l.;
olive oil – 2 tbsp. l.;
hot pepper – 0.5 pods;
water – 250 ml;
vinegar red – 50 ml;
ginger root – 2 cm.

Cooking method:

Remove the skin from the ginger and cut it into strips.
Chop the onions into cubes.
Cut the chili into 2 parts, remove the seeds and chop very finely.
Cut a piece of pork into large cubes.
Fry the onion in a saucepan, adding oil first. Transfer to another container.
Place the meat in a saucepan and fry until beautifully golden brown. Return the onion, add more chili and ginger. Season the mixture.
Pour in the liquids indicated in the recipe and leave to reduce by half.
Pour water over the food and simmer over low heat for min. thirty.
Add cherries to the meat, cook without covering the container for another 10 minutes, stirring the ingredients.
Serve the meat, pouring the resulting sauce over the portion.

From flounder

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 94 kcal/100 g.
Purpose: for lunch.
Cuisine: French.
Difficulty: easy.

If you are a follower of a healthy diet or just a lover of tasty food, be sure to make a fish sauté according to the recipe presented. Flounder turns out tender in almost any heat treatment, but it becomes especially tasty if you cook it on the grill. Read the detailed instructions on how to deliciously marinate this fish and prepare a sauté from it.

Ingredients:

shallots – 70 g;
soy sauce – 60 ml;
fresh cucumber – 100 g;
red chilli pepper – 5 g;
rast. oil – 30 ml;
water – 3 tbsp. l.;
flounder – 800 g;
salt – 5 g;
fresh ginger – 10 g;
sugar – 40 g;
garlic – 3 cloves;
wine vinegar – 40 ml.

Cooking method:

Rinse the fish well, remove the entrails (it will be better if you first take flounder fillet). Cut the flounder into strips, place each on a skewer with an accordion.
Prepare the marinade: mix finely chopped garlic with ginger, pour soy sauce over the ingredients. Add some of the vinegar and pour the resulting mixture over the fish strung on skewers.
Chop the capsicum very finely.
Chop the cucumber into thin rings and chop the onion using a knife. Mix the products, adding more capsicum.
Mix the remaining vinegar with salt, herbs, and water. Pour the sauce into a bowl with cucumber salad, then put the preparation in the cold for 25 minutes.
Clean the fish from the marinade, grease the pieces with vegetable oil. oil, place on a hot grill, fry for 1 minute. at both sides.
Serve the finished dish in portions, adding cucumber salad to the plates.

Seafood

Time: 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 107 kcal/100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

This saute is an analogue of lecho or lecho, which is familiar to Slavic people. vegetable stew. Homemade sauté with seafood turns out to be very tender, aromatic and nutritious due to the content of a large amount of protein products - scallops, shrimp, mussels, octopus. Find out how to make this dish yourself.

Ingredients:

octopuses (small) – 8 pcs.;
own tomatoes juice – 400 g;
onion – 1 pc.;
cuttlefish/small squid – 8 pcs.;
garlic – 2 cloves;
drain butter – 100 g;
scallops – 8 pcs.;
salt - to taste;
dry white wine – 150 ml;
greens - to taste;
corn starch - 1 tbsp. l.;
large shrimps – 8 pcs.;
mussels – 200 g;
oregano, marjoram, thyme, rosemary - to taste.

Cooking method:

Thaw frozen seafood, wash and dry with a towel.
Finely chop the onion, chop the garlic cloves in any way. Fry these two components by placing them in a frying pan with butter.
After a couple of minutes, add tomatoes, juice and wine to the garlic-onion mixture. Simmer ingredients for 10 minutes.
Place all prepared seafood in the pan and continue the process for another 7 minutes.
Mix dry spices with starch, salt, pour the mixture into vegetables and seafood, and then quickly mix everything.
Sprinkle everything with chopped herbs, preferably serve in a frying pan.

From eggplant

Time: 1 hour 25 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 64 kcal/100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

This dish is the most common sauté option, which is recommended to be prepared during the vegetable season, because during this period they are filled with healthy vitamins. Make a vegetable sauté in the oven - the taste of the products from this type of heat treatment will become even brighter and richer. Read the detailed instructions for preparing this sauté.

Ingredients:

garlic – 3 cloves;
greens - for serving;
shallots – 3 pcs.;
pepper, salt - to taste;
sugar – 1 tbsp. l.;
tomatoes – 2 pcs.;
bell pepper – 2 pcs.;
eggplants – 2 pcs.;
carrots – 2 pcs.;
vinegar - 1 tbsp. l.;
olive oil – 2 tbsp. l.

Cooking method:

Cut the blue ones into rings so that their thickness is about 1 cm. Rub the pieces with salt and leave for now.
Remove the skins from the tomatoes in any way - put them in boiling water, then place them under cold water or treat the surface of the fruit with the back of the knife. Cut each peeled vegetable into 6 pieces.
Remove seeds from the peppers and cut the flesh into 6 slices.
Cut the carrots into long large bars.
Rinse the eggplants from salt and place them on the hot surface of the frying pan. After frying the preparations until golden brown, add peppers and tomatoes to them.
Place semi-finished products on a baking sheet and place in the oven, preheated to the optimal temperature.
Pour a little oil into a clean frying pan, fry the peeled shallots and carrots until they turn golden. Reduce heat and add sugar and vinegar.
Simmer the ingredients for a few minutes, then add them to the baking vegetables, spreading them out in an even layer. Immediately add garlic to the preparation (chopped or crushed - it doesn’t matter).
Leave everything to bake for another 40 minutes. Sprinkle the finished sauté with herbs.

Eggplant with zucchini and pepper

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 123 kcal/100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

In the warm season there is an abundance of bright delicious vegetables inspires you to create culinary masterpieces, so you better save the presented recipe in your cookbook. In such a honeycomb, all the connected components are saturated with each other’s aromas and juices, while each of them retains its color and shape - a dish that amazes not only with taste, but also with appearance.

Ingredients:

garlic – 4 cloves;
bell pepper – 200 g;
salt – 3 tsp;
zucchini – 300 g;
onion – 1 pc.;
greens - to taste;
vegetable oil – 60 ml;
carrots – 2 pcs.;
tomatoes – 2 pcs.;
eggplants – 300 g.

Cooking method:

Peel the eggplants, cut into circles, the thickness of which will be no more than 7 mm. Sprinkle the workpiece with 2 tsp. salt, leave for 15 minutes to neutralize the bitterness of the product. After this, rinse the circles and pat them with a towel.
Heat a frying pan, pour a little oil. Fry the eggplants, placing the mugs along the bottom in one layer.
Peel zucchini (preferably young ones), cut into circles or slices, and add salt. Fry the zucchini on both sides, just like the blue ones.
Bell pepper peel, chop into thin rings. Fry them until a crust forms, adding oil to the pan if necessary.
Also turn the carrots into circles, then fry over medium heat for 2 minutes.
Cut the tomatoes crosswise to form neat circles. Fry the workpiece for 1 minute. from each side.
Finely chop the onion and fry for 2 minutes. Chop the garlic cloves finely.
Place all the fried ingredients in a saucepan, sprinkle garlic on top, and bring the mixture to a boil. Simmer for 20 minutes. over low heat, covering the dishes.
Sprinkle each serving with herbs.

Made from corn and peppers

Time: 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 170 kcal/100 g.
Purpose: for lunch.
Cuisine: French.
Difficulty: easy.

This simple but tasty saute will appeal to adults and children - the dish is nutritious, bright and appetizing. The mixture made according to the presented recipe can be served with fish or meat as a side dish or used as an independent snack. It is recommended to add fresh (only separated from the cob) corn or frozen corn to such a sauté, because with canned corn the taste of the dish will not be the same as it should be in the original.

Ingredients:

bacon – 20 g;
ground pepper, salt - to taste;
bell pepper – 1 pc.;
olive oil – 3 tbsp. l.;
corn - 2 tbsp.;
parsley - 0.3 bunches.

Cooking method:

Finely chop the meat ingredient, fry in a frying pan with high sides, preheating the oil in it. After 2 min. you will get a product like cracklings.
Remove the seeds from the pepper, chop the pulp into cubes, and add it to the frying pan.
Place corn kernels on roasting pan and season mixture.
Leave the future saute to fry, covering the dishes and turning the heat to minimum.
Finely chop the greens, add to the food, mix everything, remove from the stove.
Serve warm as a side dish for a fish or meat dish.

Vegetable with mushrooms

Time: 1 hour 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 59 kcal/100 g.
Purpose: for lunch.
Cuisine: French.
Difficulty: easy.

This dish is one of the healthiest because it contains many different vegetables. The dish acquires special flavor and aroma notes by adding mushrooms - the type of mushrooms depends only on your preferences. Check out the presented step-by-step recipe with which you can make a nutritious and beautiful saute, as in the photo.

Ingredients:

zucchini – 2 pcs.;
carrots – 2 pcs.;
greens – 30 g;
vegetable oil – 50 ml;
mushrooms – 400 g;
bell pepper – 3 pcs.;
salt, pepper - to taste;
tomatoes – 6 pcs.;
onions – 2 pcs.;
eggplants – 3 pcs.

Cooking method:

Wash blue peppers, tomatoes and eggplants and chop into small cubes.
Salt the eggplant pieces and leave for 20 minutes. stand for the bitterness to go away. After the specified time has passed, rinse the workpiece with clean water.
Grate the carrots, chop the mushrooms into not too thin slices, and dice the onion.
Place the ingredients one by one in a heated frying pan with oil: first, until the zucchini is half cooked, then add the blue zucchini, mushrooms, onions, and peppers. It should take about 30 minutes to fry the ingredients.
Transfer the half-finished ingredients into a saucepan, followed by the tomatoes. Salt the mixture, cover the pan, leave to cook for 30 minutes. Stir the food from time to time.
A couple of minutes before the end of cooking, add chopped herbs to the ingredients.
Before serving, the dish should be min. 10 brew.

From onions and green beans

Time: 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 52 kcal/100 g.
Purpose: for lunch.
Cuisine: dietary.
Difficulty: easy.

This version of sauté is not only tasty, but also low-calorie - just what you need for those who are on a diet or adhere to the rules of PP. This aromatic mixture of pearl onions and green beans is prepared very quickly, and turns out juicy and satisfying. Check out these step-by-step instructions to show you how to easily make a low-calorie lunch or dinner.

Ingredients:

olive oil – 2 tbsp. l.;
green beans – 450 g;
pepper, salt - to taste;
Frozen pearl onions – 1 cup.

Cooking method:

Boil the bean pods in slightly salted water for 5 minutes.
Drain the beans in a colander, place the pods in ice water, leaving them there for a few minutes. After this time, drain the liquid.
Heat the amount of oil specified in the recipe in a deep frying pan and add the onion to fry. The product should turn golden in about 5 minutes.
Add beans to the onion, simmer the ingredients together for 5 minutes.
Turn off the heat and season the finished dish.

From potatoes and beans

Time: 1 hour 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 232 kcal/100 g.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

To prepare such a dish you need to have a minimum of ingredients, and in return you will get a hearty and not too high-calorie lunch. Important: the recipe calls for frying in olive oil, but it must be chosen extra-class, which means that the product can be heat-treated. Check out step-by-step instructions for preparing a delicious potato and vegetable sauté.

Ingredients:

hot water – 150 g;
potatoes – 2 pcs.;
onion – 1 pc.;
green beans– 800 g;
olive oil – 50 ml;
fresh parsley – 50 g;
cheese - optional;
fresh tomatoes – 700 g;
garlic – 2 cloves;
pepper, salt - to taste.

Cooking method:

Cut the bean pods into two halves, fill the workpiece with ice water.
Chop the onion into half rings.
Cut potatoes and tomatoes into neat cubes.
Chop the garlic cloves. Do the same with parsley.
Heat oil in a large frying pan and add onion. Cook for a few minutes.
Add garlic to the pan, fry the ingredients for another 30 seconds, then add potato cubes to them.
Mix the ingredients and cook for 3-5 minutes.
Add tomato cubes, add water to the mixture, leave on fire for 5 minutes.
Strain the beans from the water and add to the potatoes and vegetables. Season the mixture and leave to simmer with the lid closed for 30 minutes.
Sprinkle everything with chopped parsley. If the beans are hard, add a little more water to the bowl and cook until all the ingredients are soft.
Serve the dish hot, placing a few slices of cheese on a plate if desired.

Video

To prepare sautéed vegetables, prepare the ingredients according to the list.

Eggplants should be cut into convenient slices, salted and left for 30 minutes.

Cut the carrots into strips and the onion into half rings.

Remove seeds from bell peppers and cut into strips. Finely chop the hot pepper.

Heat in a frying pan sunflower oil, add the onions and carrots and simmer a little. Squeeze excess moisture from eggplants and add to pan. Stir and fry for 5 minutes. Then cover with a lid and simmer for another 10 minutes.

Add Bulgarian and hot peppers. Continue to simmer covered for 5 minutes.

Peel the tomatoes and cut into cubes. Add tomatoes to the pan, also add sugar and salt to taste. Simmer for another 5 minutes.

Add finely chopped garlic and parsley to the vegetables, stir. Leave the vegetable sauté to brew.

It is recommended to refrigerate the cooled vegetable sauté for 2 hours and then consume it, but we usually eat right away. If I’m preparing a large portion, I put some of it in the refrigerator and then eat it cold. Very tasty sauté, I recommend it!

Bon appetit!

This is interesting: