Vegetable stew with cauliflower

Step-by-step cooking

1. Step 1:

   

   Prepare the specified ingredients for cooking vegetable stew. Vegetables are preferable to take fresh, not previously frozen. If frozen vegetables are used, then they do not need to be thawed beforehand. To prepare a stew with cauliflower, you can use vegetables to your liking. Tomatoes I use in my own juice sliced without skin, if fresh tomatoes are used, then 1 tsp of tomato paste can be added to them.

2. Step 2:

   

   For cooking vegetable stew, you can take a deep frying pan or a saucepan / saucepan with a thick bottom. Put the frying pan on the fire, pour vegetable oil and reheat. Wash and peel onions, carrots, celery. Chop the onion and celery, grate the carrots on a coarse grater. Put the chopped vegetables in a frying pan and fry them together, stirring constantly, until the onion is transparent.

3. Step 3:

   

   Wash cauliflower under running cold water. Cut off the stalk and the upper leaves. Cut off all the inflorescences and disassemble them into smaller ones, if desired, cutting off their thicker stems (cooking time may increase if you use them in cooking; cutting them, you can make vegetable broth or soup from them). Add the cabbage and beans (I cut them) to the pan and simmer on low heat under the lid for 6 - 8 minutes.

5. Step 4:

   

   Wash the zucchini under running cold water. If the zucchini are very young, then you can not cut off the skin from them, for more mature fruits, cut off the skin. Peeled zucchini cut into cubes. Add the sliced zucchini to the vegetables in the pan and continue to simmer under the lid for another 6-8 minutes.

6. Step 5:

   

   If fresh tomatoes are used in cooking, then before adding them to a vegetable stew, it is better to remove the skin from them by making a cross-shaped incision at the base of the stalk and placing it in boiling water for a few minutes. Add chopped tomatoes to the vegetables in the pan. Add salt and pepper to taste, stir and continue to simmer the vegetable stew under the lid until the vegetables are ready.

7. Step 6:

   

   Ready-made vegetable stew to serve hot. This is an independent dish that pleasantly diversifies dinner on normal and fast days. When serving a dish on the table, you can sprinkle it with chopped fresh dill or parsley.