Frozen pumpkin stew. Vegetable stew with pumpkin and cabbage. Cooking vegetable stew with pumpkin and zucchini
Perhaps every family has its own signature recipe for a delicious vegetable stew. And every family has its own peculiarities of preparing it, because the dishes turn out so different from each other. Take this recipe for this pumpkin and cabbage stew: it's lean and incredibly easy to make. It won’t take you much time to cook, because it contains neither meat nor potatoes, and the cooking time will depend only on how quickly the main ingredient of the dish, pumpkin, is ready.
Pumpkin is the highlight and main ingredient of the dish. Therefore, it is cut larger than other vegetables in the stew. Based on the solo role of the pumpkin, the appropriate spices for the dish are selected: in this case, the main flavoring and aromatic ingredient is a mixture of curry spices. The rest of the vegetables complement the taste of pumpkin, creating a single composition: onions, carrots, celery root, sweet peppers, a little cabbage and green peas.
Vegetable stew with pumpkin will turn out aromatic, juicy and tender and will appeal even to those who adhere to a low-calorie diet. It can be eaten either hot or warm, or chilled according to your desire.
Ingredients
- 300 grams of pumpkin pulp (peeled and seeds removed)
- 150 grams of cabbage
- 100 grams frozen green peas
- 80 grams of sweet pepper
- 40 grams celery root
- 2 small onions
- 1 medium sized carrot
- 1 tbsp. spoon of vegetable oil
- 1 teaspoon tomato paste
- 1 teaspoon curry
- 1 bay leaf
- salt, pepper to taste
Yield of finished product: 4 servings
Preparation
First, cut the onion into thick quarter rings and the carrots into small cubes.
Heat vegetable oil in a frying pan and fry the onions and carrots until soft.
Add diced celery root and continue cooking for 3-4 minutes.
Now shred the cabbage and add it to the pan.
After a couple of minutes, add spices and stir.
Now roughly chop the pumpkin. Chop the sweet pepper finely. Place these vegetables in the pan.
Cook for another 4 minutes, then add tomato paste.
Pour some water into the pan and simmer the vegetables under the lid until the pumpkin is soft.
Pumpkin stew with vegetables is not only very tasty, but also a healthy dish. It will be a wonderful decoration for any Lenten table. This stew can be an excellent side dish for any meat dish, but many recommend eating it as a separate dish.
A distinctive feature of this dish is that it is prepared from any vegetables that are always available in the home refrigerator. Cabbage, zucchini, potatoes, eggplants, sweet peppers and beans are added to it. Its constant components are carrots and onions.
Required Ingredients
How to cook vegetable stew with pumpkin?
Vegetable stew with pumpkin, the recipe for which begins with the fact that all vegetables need to be washed well with plain water and peeled. Next they need to be cut. This must be done in cubes or cubes 1.5 cm thick. Cut the onion into thin strips.
Add a small amount of oil to the frying pan in which the dish will be cooked and heat over medium heat. Next, you need to put the onion in it and fry it until it becomes translucent.
Next, vegetables are added to the pan. You need to start with those vegetables that require more time to process. The pumpkin is usually placed at the very end. Next, liquid is added to the vegetables. They need to simmer for half an hour.
Then canned white beans are added to the vegetables. The dish should be salted and pepper added to taste. Vegetables continue to simmer for about 15 minutes.
For young children, the ideal option would be vegetable stew with pumpkin, baked in the oven. This way it will acquire a richer taste and become very soft and tender.
Pumpkin stew with vegetables in the oven
The recipe for making pumpkin stew with vegetables in the oven is very simple: you will need the same ingredients as in the previous recipe.
Initially, you need to preheat the oven to 200 degrees. Then you need to wash and peel all the vegetables.
Place the softer ingredients in the first layer in the dish. At the top there will be vegetables that require longer processing.
Then the dish must be salted and all the spices added. Place the vegetables in the oven for 20 minutes.
10 minutes before the end of cooking, you can add a little butter to the dish. This will give the vegetables a richer flavor and become softer.
You can add herbs or a spoonful of sour cream to the finished dish.
Bon appetit!
Step 1: prepare the ingredients.
So, you've decided to make this delicious vegetarian dish and have all the ingredients you need on hand, then let's get started. First, put a full kettle of purified water on medium heat and let it boil. Without wasting a minute, take a small pumpkin weighing one kilogram, wash it, dry it with paper kitchen towels, place it on a cutting board and cut it into 2 equal parts with a sharp kitchen knife.
Using a tablespoon, remove the seeds and fibers from this vegetable and remove the hard peel. Then cut the pulp into medium cubes, slices or sticks measuring from 1.5 to 2 centimeters and place them in a clean bowl.
Next, we wash the tomatoes, make a cross-shaped cut on each, put them in a deep bowl, pour boiling water from the kettle so that it completely covers, and leave them in it for 40–60 seconds. After this, put the tomatoes in a bowl of ice water, cool, dry, carefully remove the skin from the tomatoes, divide them one by one into 4-6 equal parts, throw them into the blender bowl and grind at high speed to a liquid puree.
Now we remove the stalks from the sweet salad peppers, gut them from the seeds, rinse them, dip them in paper towels and chop them into strips or randomly shaped pieces up to 1 centimeter thick.
Then peel the onions, carrots and garlic. We also wash them under running cold running water, dry them, place them one by one on a board and chop them. The first is in cubes, quarters or strips, and the second is in rings, half rings or simply shredded on a coarse grater.
Squeeze the cloves through a special press into a small bowl. After that, put the remaining ingredients on the countertop and proceed to the next step.
Step 2: prepare vegetable stew with pumpkin.
Place a deep frying pan, cauldron or non-stick pan over medium heat and pour in the required amount of vegetable oil. After a few minutes, dip the onions and carrots into well-heated fat and fry them until they turn golden brown for about 4–5 minutes, stirring constantly with a wooden kitchen spatula. As soon as these vegetables are slightly browned, add pumpkin and sweet bell pepper to them. Loosen everything until smooth and simmer 5 minutes.
Then we season the semi-finished dish with crushed tomatoes, garlic squeezed through a press, paprika, bay leaf, salt and two types of pepper: chili flakes and ground black pepper. Mix everything again, cover with a lid so that there is a very small gap left, and simmer over very low heat. 30 minutes, during which the stew will be completely cooked. As soon as it reaches the desired consistency, all components of the dish will soften, becoming tender, turn off the stove and let the aromatic dish brew 10–12 minutes. Then we put it in portions on plates and start tasting.
Step 3: serve vegetable stew with pumpkin.
Vegetable stew with pumpkin is served hot as the second main vegetarian dish, although cold it can be served as a good salad appetizer or side dish for meat, poultry, fish or game. Before tasting, each serving of this aromatic dish can be sprinkled with fresh finely chopped dill, parsley, cilantro, basil, green onions, and seasoned with cream, sour cream or mayonnaise. This stew is not very filling, so it is better to savor it with unleavened or rich rolls, pita bread, flatbread, but bread is also suitable. Cook with love and enjoy healthy homemade food!
Bon appetit!
If desired, you can add fresh peas, cauliflower, broccoli, peeled zucchini or eggplant to the set of vegetables; they should be stewed simultaneously with the pumpkin and sweet pepper;
The spices indicated in the recipe are not essential, but they give the finished dish a pleasant flavor; if desired, they can be replaced with any other spices, as well as dried herbs that are used when preparing vegetable dishes;
An alternative to vegetable oil is any animal or butter fats.
Delicious, satisfying and very attractive-looking vegetable stew with pumpkin and zucchini. To these main ingredients are added carrots, potatoes, onions, as well as some white cabbage, cauliflower or celery stalks. Vegetable stew can be either an independent main course or an excellent side dish for meat and fish. This healthy dish is also very useful for those who are fasting.
Depending on your preferences, vegetable stew with pumpkin and zucchini can be dietary: a minimum of oil, a minimum of frying, basically everything is stewed under a lid over low heat. Or you can separately fry potatoes until golden brown, carrots and onions, add more hot spices and a couple of cloves of garlic to the vegetable stew. The result is a piquant and spicy vegetable stew with pumpkin and zucchini.
Recipe
Option 1. In this option, in addition to pumpkin and zucchini, white cabbage and other vegetables are used to prepare the stew. The combination of a variety of vegetables adds not only unusual taste to the stew, but also additional beneficial properties.
Ingredients:
- 500 grams of pumpkin
- 1 young zucchini
- 150-200 grams of white cabbage
- 1-2 carrots
- 1-2 onions
- 3-4 potatoes
- salt, pepper to taste
- refined vegetable oil for frying
- 0.5 teaspoon cumin
- parsley
Cooking vegetable stew with pumpkin and zucchini
- Cut off the rough skin of pre-washed pumpkin and thick-skinned squash and remove the seeds. If the zucchini is young, just wash it well and remove any visible damage.
- Peel and wash raw potatoes, carrots, and onions.
- Pour 3-4 tablespoons of refined sunflower oil into a deep frying pan or cauldron, add half a teaspoon of cumin and heat the oil with cumin for 1-2 minutes over low heat. Calcined cumin will add a pleasant spicy aroma to the oil, as well as to the entire vegetable stew.
- Grate the peeled carrots on a coarse grater, cut the onion into half rings. Place carrots and onions in boiling oil and fry until a light golden brown crust appears on the onions and a specific smell of fried carrots appears.
- Cut the pumpkin, potatoes and zucchini into strips; it is advisable to rinse the chopped potatoes with cold water. Then place all these chopped vegetables in a frying pan with carrots and onions, salt and pepper to taste.
- Lightly fry everything together over low heat for 10 minutes, stirring frequently.
- Finely chop a piece of white cabbage and add to the frying vegetables, then cover the cauldron (saucepan or deep frying pan) with a lid and simmer the vegetable stew with pumpkin and zucchini for 10-12 minutes.
- Finely chop the parsley or dill and add to the stew, cover the cooking container with a lid and simmer until the potatoes and pumpkin are ready for another 5-7 minutes.
- Place the prepared vegetable stew in a dish and garnish with fresh herbs.
Option 2. This vegetable stew with pumpkin and zucchini is prepared similarly to the previous one, only as an additional ingredient instead of white cabbage, three pre-chopped celery stalks are added. It is they who give the spicy aroma and taste to this very appetizing vegetable dish, and celery is stewed no longer than white cabbage.
This stew can be made spicier by adding hot spices (ground black or red pepper, coriander) and chopped garlic 5-10 minutes before the end of stewing.
Option 3. A tender, almost dietary vegetable stew with pumpkin, zucchini and fresh or frozen cauliflower is suitable for both children and adults. This stew is prepared according to the same scheme, but cumin with its spicy aroma can be replaced with turmeric, which will not only add a golden color to the vegetable stew, but also a subtle aroma.
It is better to divide fresh cauliflower into small inflorescences and rinse under running water; for frozen cauliflower, pour boiling water over it and cut into small pieces.
Cooking: on the stove in a cauldron or saucepan. Cooking time: about 60 minutes. Exit: 6-8 servings of vegetable stew with pumpkin and zucchini.
