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Vegetable stew

Vegetable stew

Fry the onion with the grated carrot, then add the peppers, the zucchini, the parstanac and the rice that was previously soaked in water, leave it to cook for 15 minutes, then add the tomato sauce and 2 glasses of water.

let it boil until the rice boils and reduce a little

put the bay leaves and parsley


Vegetable stew with rice, handmade, according to an old recipe. It is prepared by the housewives from Bucovina, who sacredly prepare this recipe, every autumn and for their pantry. It is a staple on fasting days. It is eaten cold, with or without bread. A jar can easily feed two people.

We make vegetable stew with rice according to a traditional recipe, passed down from generation to generation. It does not contain dyes, preservatives or additives.

It is obtained from fresh vegetables, harvested only when they have reached maturity. This product is made only in autumn, only from fresh vegetables. Before putting it in jars, sprinkle a handful of chopped green parsley over the stew. Once the jars are sealed, they keep the freshness of the vegetables and the unmistakable aroma of the garden vegetables until they reach your table. It is suitable if you do not have time to cook, or if you want a healthy but consistent snack.

Ingredients vegetable stew with rice: rice, peppers, donuts, kapia peppers, carrots, onions, tomato juice, oil, salt, pepper.

Values ​​per serving: Calories 72.2, Total fat 4.1g, Saturated fat 0.4g, Cholesterol 0mg, Sodium 240.4mg, Potassium 126.4mg, Total carbohydrates 8.6g, Fiber 1.7g, Sugar 2.6g, Protein 1.1g, Vitamin A 37.7%, Vitamin C 106.0%, Calcium 1.0%, Iron 2.3%.

Daily values ​​are based on a 2000-calorie diet.

It is recommended to keep in a cool place, away from direct sunlight and, if possible, with low humidity. If you do not have a cool pantry, the best place to keep this stew is in the refrigerator. Thus, you will always have it at hand, whenever you feel like it.

If you are used to a diet based on vegetables and fruits, you may also appreciate Zacusca bean made from white beans with large grains, full of protein and nutrients.


Vegetable stew with rice, handmade, according to an old recipe. It is prepared by the housewives from Bucovina, who prepare this recipe with holiness, every autumn and for their pantry. It is a staple on fasting days. It is eaten cold, with or without bread. A jar can easily feed two people.

We make vegetable stew with rice according to a traditional recipe, passed down from generation to generation. It does not contain dyes, preservatives or additives.

It is obtained from fresh vegetables, harvested only when they have reached maturity. This product is made only in autumn, only from fresh vegetables. Before being put in jars, sprinkle a handful of chopped green parsley over the stew. Once the jars are sealed, they keep the freshness of the vegetables and the unmistakable aroma of the garden vegetables until they reach your table. It is suitable if you do not have time to cook, or if you want a healthy but consistent snack.

Ingredients vegetable stew with rice: rice, peppers, donuts, kapia peppers, carrots, onions, tomato juice, oil, salt, pepper.

Values ​​per serving: Calories 72.2, Total fat 4.1g, Saturated fat 0.4g, Cholesterol 0mg, Sodium 240.4mg, Potassium 126.4mg, Total carbohydrates 8.6g, Fiber 1.7g, Sugar 2.6g, Protein 1.1g, Vitamin A 37.7%, Vitamin C 106.0%, Calcium 1.0%, Iron 2.3%.

Daily values ​​are based on a 2000 calorie diet.

It is recommended to keep in a cool place, away from direct sunlight and, if possible, with low humidity. If you do not have a cool pantry, the best place to keep this stew is in the refrigerator. Thus, you will always have it at hand, whenever you feel like it.

If you are used to a diet based on vegetables and fruits, you may also appreciate the bean zacusca made from white beans with large grains, full of protein and nutrients.


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Vegetable stew

Abetina sent a wonderful recipe to our Contest: Vegetable Stew. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

ingredients

5 kg.gogosari,
5kg.ardei grasi,
3 kg. Onion,
3 kg.morocv.cooked separately and put at the end
3 kg. Eggplant,
salt to taste,
Bay leaves,
300 gr. Boiled rice separately and put at the end,
600.ml.ulei,
a box of 800 gr. sweet tomato paste,
peppercorns

Method of preparation
Peel the onion and cut the scales and put it in a large bowl, I have a 30 kg one with the oil, then we add the donuts, bell peppers, eggplant, when they are well penetrated we add the tomato paste then the rice as I said we boil it separately, the carrot all separately and we combine them towards the end, we add salt to taste, bay leaves, peppercorns and when we consider that it is very well done we put it in jars, we seal them and we put them under the beds for at least 24 hours.


Vegetable stew with rice and cucumbers & # 8211 a simple and easy recipe for all housewives

The vegetable stew with rice and cucumber is very tasty. You can serve it on bread or add it to food, to give it a delicious taste.

Ingredient:

  • 3 kg cucumber, 500 gr rice
  • 2 teaspoons tomato paste, 1 onion
  • 1 carrot, 2 teaspoons coarse salt
  • 4 tablespoons sugar, 160 ml of sunflower oil
  • 100 ml vinegar 9%

Method of preparation:

For starters you will need to prepare the jars in which we will put vegetable stew with rice and cucumbers. We wash all the jars and soak them in boiling water. Boil the metal lids in a saucepan for 5-7 minutes.

Boil the rice, drain it, let it cool then put it in the fridge.

Peel the carrots and grate them. Peel an onion and finely chop it.

Pour the sunflower oil into a deep frying pan. Add the carrots and onions to the pan to fry.

Wash the cucumbers, cut them into cubes and add them to the pan. It would be good to check the cucumbers before adding them to the pan, to make sure they are not bitter.

Add the tomato paste, sugar and salt to the pan. We mix. Finally, add the boiled rice and vinegar. Leave the pan on the fire for about 10 minutes.

Taste the vegetable stew, and if necessary, add more salt, sugar or vinegar. We transfer the stew to the previously prepared glass jars and we make sure that there are no air bubbles inside.

Close the jars with lids and let them cool. After they have cooled, we store them in a dark and cold place, preferably in the cellar or pantry.


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Dobrogea stew recipe with rice and various vegetables (tomatoes, bell peppers, onions, celery and carrots)

Pots of fasting vegetables

Recipe for fasting vegetable pots, prepared with potatoes, carrots, white cabbage, celery root, onion, bell pepper, green peas and beans, eggplant and pumpkin

Bulgarian pot

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Vegetable stew with rice and cucumbers & # 8211 a simple and easy recipe for all housewives

The vegetable stew with rice and cucumber is very tasty. You can serve it on bread or add it to food, to give it a delicious taste.

Ingredient:

  • 3 kg cucumber, 500 gr rice
  • 2 teaspoons tomato paste, 1 onion
  • 1 carrot, 2 teaspoons coarse salt
  • 4 tablespoons sugar, 160 ml of sunflower oil
  • 100 ml vinegar 9%

Method of preparation:

For starters you will need to prepare the jars in which we will put vegetable stew with rice and cucumbers. We wash all the jars and soak them in boiling water. Boil the metal lids in a saucepan for 5-7 minutes.

Boil the rice, drain it, let it cool then put it in the fridge.

Peel the carrots and grate them. Peel an onion and finely chop it.

Pour the sunflower oil into a deep frying pan. Add the carrots and onions to the pan to fry.

Wash the cucumbers, cut them into cubes and add them to the pan. It would be good to check the cucumbers before adding them to the pan, to make sure they are not bitter.

Add the tomato paste, sugar and salt to the pan. We mix. Finally, add the boiled rice and vinegar. Leave the pan on the fire for about 10 minutes.

Taste the vegetable stew, and if necessary, add more salt, sugar or vinegar. We transfer the stew to the previously prepared glass jars and we make sure that there are no air bubbles inside.

Close the jars with lids and let them cool. After they have cooled, we store them in a dark and cold place, preferably in the cellar or pantry.


Vegetable stew with rice and garlic - it is so tasty that it can be eaten only with toast

The vegetable stew with rice and garlic is so good that it can be eaten only with toast. When you don't know what to eat, open a jar of vegetable stew. I recommend you try the recipe below, it's very simple.

Ingredient:

  • 1 kg tomatoes, 1 kg bell peppers
  • 1 kg carrots, 500 gr onions
  • 200 gr long grain rice, 400 ml sunflower oil
  • 2 tablespoons salt, 1 tablespoon sugar
  • 2-3 cloves garlic, 2 tablespoons 9% vinegar

Method of preparation:

Wash the tomatoes, then cut them in half. We give them through a blender or a meat grinder. Peel an onion and cut it in half into rings.

Remove the spine with the pepper seeds. Rinse the peppers well, then cut them into thin strips. Peel a squash, grate it and squeeze the juice.Pour sunflower oil into a deep saucepan. Wait for the oil to heat up, then add the onion. Cook the onion for 10 minutes. Stir frequently.

Then add the carrots to the pan with the onion.Fry the vegetables for 10 minutes. Add the bell peppers and cook the vegetables for another 10 minutes. Now add the tomato puree. Boil the whole mixture for about 3 minutes.

Wash the rice and add it to the pan with the vegetables. Add salt and sugar. Mix well until dissolved.Reduce heat to low and cook stew for 35 minutes. After half an hour, add the vinegar and garlic, peeled and crushed through a press. Let the stew simmer for another 5 minutes.

We transfer the vegetable stew into sterile jars. Seal the jars with lids and turn them upside down. Cover the jars with a thick blanket and let them cool. After they have cooled completely, we store them in a dark and cool place and keep them for the winter.


Vegetable stew with potatoes!

A wonderful preparation, the vegetables are smothered without water in their own juice. Try the recipe urgently! It is very tasty!

INGREDIENT:

-1 tablespoon tomato paste or 1 glass of tomatoes given through a grater

-1 link of purple basil

METHOD OF PREPARATION:

1.Cut the eggplant into large pieces, sprinkle with salt and leave for 20-30 minutes. Then rinse, squeeze and dry with a paper towel.

2.Cut the potatoes into eggplant-sized pieces.

3. Cut the onion into large pieces, chop the greens.

4. Remove the stalk and peppercorns, then cut them into large pieces.

5. Blanch the tomatoes, peel them and cut them into slices.

6. Peel the garlic and press it.

7. Pour a sufficient amount of oil into a deep cast iron skillet or cauldron, heat it well and fry the potatoes over high heat until they are almost ready.

8. Remove the potatoes with the whisk and fry the eggplant in the same oil.

9. In 5-7 minutes, add the onion.

10.When the onion becomes translucent, add the bell pepper and, optionally, the hot pepper.

11. Transfer the potatoes back to the pan, add half the garlic, salt, ground black pepper, tomato paste, tomato slices, sugar and half the greens. Mix the ingredients and continue to cook over high heat.

12. Cover the pan with the lid for 5 minutes, then add the remaining garlic and greens and press lightly with the back of the spoon. Put the lid on for a few more minutes.

13. Turn off the flame and leave the stew for 20 minutes - 2 hours, to soak up all tastes and flavors.

Serve the vegetable stew hot or warm. It is very fragrant and very tasty.


Video: Στρούντελ Λαχανικών. Άκης Πετρετζίκης (December 2021).