15 step-by-step recipes for vegetable stew for the winter with and without sterilization

You can treat yourself to a delicious vegetable stew for the winter during the cold season. You can prepare it quickly and tasty using a variety of recipes and cooking methods. Using stewing, frying, boiling, baking in the oven or microwave, you can get a rich set of aromatic preparations, varied due to the assortment of ingredients.

What dishes are served with vegetable stew?

Most housewives use the product as a side dish for a meat dish for the main course. It goes well with meat, chicken and fish. They eat the stew with bread, preferably rye. This is how they use it during the fasting period. Options for using vegetable stew:

• an independent dish, eaten hot or cold;
• stew with side dish - boiled potatoes, pasta, buckwheat, pea porridge are suitable;
• assorted vegetables as a side dish for a meat dish. If you stew the meat together with the stew, it will turn out softer and will be saturated with the aroma of the dish.

The hostess will decide what to serve the vegetable stew with, based on personal preferences.

Preparing the main ingredients

There are many options for assorted vegetables. This is due to the fact that everyone puts in their favorite side dish those vegetables that are on hand or used in the family. Any component has its own cooking period and may require pre-treatment. Vegetables are cut into identical large cubes to give the dish a finished, uniform look. Use:

• onion. It is peeled, cut into cubes or half rings;
• carrots are peeled, grated, cut into slices or strips
• potatoes are cut into cubes. Do not cook it too early to avoid changing the color of the product;
• Bell pepper. You can choose any color - red or yellow, you can use green fruits. They are cleared of the stalk and seeds and washed. It is more convenient to use cutting in the form of slices;
• The eggplant is washed and destemmed. It is more convenient to cut it into rings, or cubes. If the product is bitter, it should be soaked in salted cold water for 20 minutes;
• Zucchini is cut depending on the degree of maturity. The young vegetable can only be peeled and chopped. When ripe, all seeds must be removed. Young zucchini cooks faster;
• the cabbage is not chopped very finely;
• Some people prefer to use tomatoes without peel, removing it by blanching. However, the product is suitable for consumption with the peel. To quickly peel the skin, cut the vegetable from the side of the stalk crosswise and place it in boiling water for 1 minute. Remove using a slotted spoon and carefully remove the film;
• The garlic is peeled and crushed to add flavor to the dish.

Preparing stew for the winter: recipes

Anyone can cook stew in the summer. But not everyone can open a jar of prepared assorted food in winter, which has a unique taste and combines a lot of useful vitamins. To do this, you will have to work hard in the summer and stock up on this wonderful product.

Recipe for stew in a slow cooker

Dishes prepared in a slow cooker have an undeniable advantage. Thanks to long simmering with low heat treatment, the maximum beneficial properties are retained in the products. In addition, the minimum amount of added oil will allow you to prepare a dish imbued with the aroma and juice of the ingredients, and not overpowered by the taste of oil. The dish option is complemented by any vegetable included in the composition.

For cooking you need:

1. Medium-sized eggplants - 8 pieces.
2. Potatoes of one variety - 16 pieces.
3. Tomatoes, ripe but not cracked—16 pieces.
4. Onions - 4 pieces.
5. Large garlic - 12 cloves.
6. Vegetable oil - 4 tablespoons.
7. Spices and herbs - according to taste preferences.

Preparation:

Lay out the prepared components in layers.You need to start with the onion. Then - carrots, potatoes, eggplants and tomatoes. Lightly salt each layer, add some spices and herbs for flavor. Turn on the multicooker in the “Baking” mode for 1 hour. After the end of the period, simmer the dish in the “Heating” mode for another 20 minutes.

If your family prefers not to eat stewed onions, you can first fry them in the “Baking” mode for 10-15 minutes, and then follow the remaining steps according to the recipe.

All recipes require preservation in sterilized jars with metal lids, unless otherwise specified in the recipe itself.

Vegetable stew with mushrooms

A dish prepared with the addition of mushrooms has special preparation features. If you do not take them into account, the resulting brew will be impossible to eat. It is especially important to follow the cooking technology for stews, which should be stored until spring. Of course, in winter you can prepare a stew from available vegetables by purchasing fresh champignons in the store. But it will be much tastier to open the preparation in the form of an assortment of wild mushrooms. To prepare 2 cans of assorted honey mushrooms, each with a capacity of 700 milliliters, you will need:

• honey mushrooms - 1.5 kilograms;
• zucchini - 2 kilograms;
• carrots - 600 grams;
• onion - 450 grams;
• large pepper - 600 grams;
• tomato - 200 grams;
• hot pepper, preferably green - 200 grams;
• paprika - 12 grams;
• salt - 30 grams;
• vegetable oil - ½ cup.

Coarsely grate the zucchini.

Cooking method:

1. Rinse the mushrooms under water and cook for 35 minutes, dry. You can additionally fry it to add flavor and crust.
2. Simmer the vegetable mixture in a sealed container for 30 minutes. Preheat the mold, pour in the oil.
3. Combine mushrooms and vegetables, stir, simmer for 5 minutes with the lid closed.
4. Add spices, mix thoroughly, leave for 15 minutes over medium heat in an open cauldron.

The assortment is ready. It is stored at a temperature of 2-8 degrees.

Vegetable stew with vinegar

Assorted items can be prepared for winter storage using vinegar.

Components:

• eggplants - 800 grams;
• ripe sweet pepper, yellow or red—800 grams;
• ripe, soft tomatoes - 800 grams;
• onion - 600 grams;
• salt - 4 teaspoons;
• sugar - 10 teaspoons;
• water - 100 milliliters;
• vinegar 9% - 60 milliliters;
• vegetable oil - ½ cup.

Lay out the ingredients (except vinegar essence) in layers. Cook for 20 minutes without disturbing. Stir thoroughly, add vinegar and cook for another 25-30 minutes. A delicious vegetable stew is ready.

Stew without vinegar

Assorted vegetables are prepared without the use of vinegar. The resulting dish will be natural, and the taste of the ingredients will be bright and clear.

They are taken in the same weight:

1. Bulb onions.
2. Ripe sweet pepper.
3. Carrot.
4. Tomatoes.
5. Eggplant.
6. Vegetable oil.
7. Bay leaf (1 piece per 1 liter of finished product).
8. Hot pepper, salt to taste.

We prepare the ingredients according to taste preferences. At the same time, cut the pepper into stripes and grate the carrots coarsely. Mix in a large vessel and place on the stove over hot oil. The assortment is stewed until cooked over medium heat, then immediately laid out for storage.

With green beans and eggplants

Many vegetarians or people following certain diets want to limit themselves to vegetables and at the same time consume a sufficient dose of protein for the body. The solution would be a stew with beans and eggplant. For 8 servings you need:

• zucchini - 700 grams;
• green beans - 300 grams;
• eggplants - 350 grams;
• carrots - 250 grams;
• onion - 280 grams;
• sweet pepper, green can be used - 170 grams;
• dill - 60 grams;
• parsley - 60 grams;
• tomato - 1 piece;
• garlic - 2 cloves;
• water - 1 glass.

If the dish is prepared in winter, you can use dried garlic and powdered tomatoes. Frozen beans will also work. In addition, for the winter the mixture can be prepared in advance, divided into portioned freezer bags and stored in the freezer. Eggplants and zucchini are shaped into strips, and beans are shaped into logs.

Preparation:

1. Simmer the carrots and onions in a frying pan with water for 10 minutes.
2. Add beans, garlic, salt for 5 minutes. If the water has evaporated, add a little.
3. Pour the zucchini, eggplant, and tomato into a container and continue cooking until the vegetables are completely cooked.
4. 5 minutes before the end of cooking, use sweet peppers and herbs. Add other spices to add flavor and aroma.

With zucchini in jars

Zucchini is a picky plant that produces a rich harvest. There are plenty of recipes for preserving zucchini stews. A popular option is the following.

You need to prepare:

• zucchini - 3 kilograms;
• tomatoes - 1 kilogram;
• onion - 200 grams;
• Sunflower oil - 200 grams;
• vinegar 9% - 100 grams;
• salt - 80 grams;
• garlic - 4 cloves;
• sweet pepper - 1 kilogram.

The cooking method is quite simple.

Let the tomato mixture boil. After boiling, add everything except vinegar to the tomatoes and cook over low heat for 30 minutes, closing the lid. Then use vinegar, let it boil, cook for another 10 minutes. When hot, pack into jars.

Vegetable stew with cabbage

A dish with cabbage served on the table will surprise everyone. This is an original recipe in which cabbage reveals its taste. The combination of several types of product gives the dish a special, specific note.If desired, you can use other types of this vegetable available at home.

You need to prepare:

• two types of cabbage, it is better to take cauliflower and white cabbage - 500 grams;
• zucchini - 1 piece;
• sweet peppers - 4 pieces;
• carrots - 2 pieces;
• onions - 2 pieces;
• vegetable oil - 3 tablespoons;
• spices, salt - to taste.

Choose medium-sized vegetables. Cabbage is separated by inflorescences.

Cooking method:

1. Fry carrots and onions.
2. Then add peppers and zucchini.
3. After 10 minutes, add cabbage and spices.
4. Simmer with the lid closed for 13-15 minutes. Then simmer without it until the vegetables are ready. Constantly stir.

From carrots

Carrots are a product enriched with vitamins that are beneficial to the body. Ingredients for the assortment:

• salt - 50 grams;
• medium zucchini - 3 pieces;
• bell pepper - 3 pieces;
• carrots - 5 pieces;
• onions - 3 pieces;
• tomatoes - 5 pieces;
• vegetable oil - 0.5 liters;
• sugar - 50 grams.

Chop the carrots into large strips.

The ingredients are brought to a boil, then simmered for 30 minutes. For storage, add vinegar 5 minutes before turning off the stove. Immediately after turning off, pour into jars.

How to cook squash stew

Patisson adds his own twist to the prepared dish. There are specifics to preparing dishes from squash. Preliminary blanching in boiling water followed by accelerated cooling will preserve the elasticity of the squash.

Ingredients for winter squash stew:

• squash of any size—1.2 kilograms;
• tomato paste or tomatoes, you can use crushed overripe fruits - 4 tablespoons;
• onions - 0.5 kilograms;
• vegetable oil - 3 tablespoons;
• vinegar - 1 teaspoon;
• spices - to taste.

The dish is prepared like this:

1. The squash is baked in the oven.
2. It is highly crushed with a knife or mechanically.
3. Onions are fried with tomatoes and added to squash. Cook for 40 minutes with the lid closed, stirring occasionally.
4. Season with spices, add vinegar and after 5 minutes roll up in a boiling state.

Vegetable chanterelle stew

Preparing assorted vegetables with the addition of wild chanterelle mushrooms is simple and quick. They will add a slight sourness and aroma to the usual dish. Necessary:

• chanterelles - 1 kilogram;
• ripe tomatoes, you can use crushed ones - 2 kilograms;
• large onions - 3 pieces;
• medium-sized eggplants - 4 pieces;
• garlic - 4 cloves;
• large ripe sweet pepper - 4 pieces;
• salt - ½ tablespoon;
• sugar - ½ teaspoon;
• ground pepper - to taste;
• vegetable oil - 2/3 cup;

Chanterelles need to be thoroughly washed to remove debris and leaves.

Preparation:

1. Fry the mushrooms over low heat in a sealed container. Place in another container and cover to prevent rapid cooling.
2. Add oil to the same pan and fry the onion until soft.
3. Add peppers and eggplants. Simmer slowly until done with the lid closed, stirring.
4. At the same time, puree the tomatoes, first peel them. Boil.
5. Pour all the ingredients into the tomato and cook for 30 minutes, waiting for it to boil.
6. Immediately put into jars. When closed, they should cool slowly in the warmth.

Vegetable stew with rice

Rice is in harmony in taste with many vegetables. For this reason, it is a common ingredient in vegetable stews, making them more filling.

Ingredients:

• rice - 2 cups;
• tomatoes - 3 kilograms;
• sweet pepper - 1.5 kilograms;
• carrots - 1 kilogram;
• onions - 1 kilogram;
• vegetable oil - 0.5 liters;
• spices - to taste.

Grind vegetables evenly

Preparation: let the oil boil and fry the vegetables for 10 minutes in the following order: carrots, onions, peppers. Then add rice and tomatoes and simmer until the rice is completely cooked. Once cooked, the product can be sealed.

Vegetable stew from green tomatoes

Every summer resident has a lot of green tomatoes left in the fall. Of course, they can ripen if the variety has good keeping quality. But it’s better to finish them with a wonderful dish - green tomato stew.

Ingredients:

• tomatoes without cracks, medium size - 6 pieces;
• medium sweet pepper - 1 piece;
• carrots - 3 pieces;
• onions - 3 pieces;
• vegetable oil - 3 tablespoons;
• flour - 2 tablespoons;
• sugar - 1 teaspoon;
• spices - to taste.

The tomato is cut into circles.

Preparation:

1. The tomato is rolled in flour and fried in a frying pan.
2. The onions are fried.
3. Stir the vegetables and simmer for 15 minutes after boiling.
4. Add sugar, salt. Start rolling.

Recipe without sterilization

You can preserve vegetable stew without using sterilization. To do this, it is important to properly sort through the vegetables and remove all spoiled and rotten ones. Using vinegar will help keep the product fresh. The correct storage method is to choose a dark, cool place without drafts.

For the stew you will need:

• eggplants - 1 kilogram;
• tomatoes - 1 kilogram;
• sweet pepper - 1 kilogram;
• salt - 5 teaspoons;
• onion - 750 grams;
• vegetable oil - 150 milliliters;
• vinegar 9% - 50 milliliters;
• sugar - 8 teaspoons;
• water - 2.5 liters.

Arrange the ingredients into 1x1 centimeter portions.

Preparation:

1. Layer the vegetables. To fill with water. Add vinegar, oil, salt, sugar.
2. Cook over medium heat until boiling.
3. Simmer for 40 minutes, closing the lid, over low heat.

When hot, place into jars. Cool slowly in a warm place.

Spanish stew

Pisto, or Spanish stew, is a national dish served as a side dish for scrambled eggs. You will need:

• zucchini - 250 grams;
• tomatoes - 0.5 kilograms;
• sweet pepper - 250 grams;
• champignons - 150 grams;
• onion - 200 grams;
• olive oil - 50 milliliters;
• carrots - 150 grams;
• chopped greens - 2 tablespoons;
• spices, salt - to taste.

Cooking method:

1. Sauté the onion for 5-8 minutes.
2. It is fried with mushrooms for 5 minutes.
3. Then add carrots and fry for about 5 minutes.
4. Add the zucchini and simmer in a closed pan for the same amount of time.
5. Add pepper, salt, spices, herbs.
6. After 5 minutes, add the tomato. Simmer until the vegetables are ready - about 15 minutes.

Vegetable stew “Like from a store”

The specificity of preparing store-bought vegetable stew is to use only fresh ingredients that grow locally. Ingredients:

• zucchini - 1 kilogram;
• carrots - 1 kilogram;
• eggplants - 1 kilogram;
• onions - 1 kilogram;
• sweet pepper - 500 grams;
• garlic - 1 piece;
• celery - 200 grams;
• salt - 20 grams;
• sugar - 40 grams;
• vegetable oil;
• ground pepper - to taste.

Step by step you need to do this:

1. Place the vegetables in a deep frying pan, sprinkle with spices and pour out the oil.
2. Place in a hot oven for 1 hour.
3. Stir occasionally.
4. Place into prepared jars.

Store in a cool place or refrigerator.

How to store preserves

There are a few simple tips that will help you preserve homemade food until spring. If there is a cellar, there will be no problem.It creates the best conditions for storing any preserved food. If it is not available in a private home, an underground floor will do.

In the apartment, storage space is equipped on the glazed balcony. In this case, a box is created that does not allow sunlight to pass through, in which a stable temperature is maintained.

You can equip a built-in closet located away from heating appliances, doors and drafts. It is important to properly arrange the shelves and access to them. Important: cans are heavy, they must be placed on reliable, strong shelves.

If there are no other storage places, the jars are placed in the room under the bed, having previously placed them in a cardboard box. This storage method is the most unreliable. You should not leave jars indoors for a long time.