Vegetable stew with zucchini

When lunch time came quietly, and in the fridge - only zucchini yes pods, it's time to remember the universal recipe vegetable ragout!
British writer Jerome K.Dzherom could not even assume that his novel "Three Men in a Boat 'renewed interest in vegetable stew in Russia. Moviegoer movie adaptation of the book remember the words of George, who "offered to cook vegetables, cold meats and various residues Irish stew." A sort of a variation of "porridge from an ax!" What could be better?

Since then, Russian mistress, feeding on the table, stew, can not get enough of the simplicity of its preparation. As they say, I did STTS of what happened.
Meanwhile, the name of the dish gave the French. "Ragout" in translation - "appetizing". But meticulous researchers, given the impact on French cuisine traditions of ancient Rome, suggest that more stew cooked in the "eternal" city and its surroundings. It's well saturable dish could easily cook at home, and in military campaigns. A Roman cuisine, in turn, was the full impact of the Sumerians, Babylonians and Phoenicians. What more Phoenicians prepared something similar to stews, proves the Tunisian and Moroccan cuisine. Only this dish they called tagine and cooked in a clay pot. In burning ash resulting from the combustion chamber baths, bury the pot with pieces of meat, vegetables, oils and spices and leave everything to languish for a few hours.
But what stew - classic, time-tested, proven conclusively data of the last archaeological finds: Amazonian Indians prepared similarity of this dish more 8000 years ago.
Prevalence and variability of dishes in the kitchens of various peoples says that stew - it's not even the name of the dish, but Coming soon, the technology of preparation. Needless to stew in France prepared by quenching the fire long pieces of meat, which is sometimes added beans, mushrooms and vegetables. Give the sauce is thickened slices of bread, wine or beer. The French, the most active in culinary terms, influenced the cuisine of other peoples and, primarily, to the kitchen Russian. In "The Book of Tasty and Healthy Food" in 1955 have already 5 recipes of dishes, including even "ragout hematogen." Unexpected ingredient - present Soviet invention, a dish with it was supposed to power supply of people with anemia.
Whatever it was, even with the pre-Christian era became obvious as not spoil porridge with oil and stew will not spoil any one ingredient. You can experiment by adding each time something new - this concoction will benefit. Consider as "winning" stew with zucchini. The formula of this dish is simple: squash, any vegetable oil.
Surprisingly, and vegetable stew with squash can be cooked so that it can satisfy both adults and children, and meat eaters and vegans, and Weight Watchers, and lovers tight and eat. In addition, a stew can be as a side dish, and a separate dish. It is perfectly absorbed by the body, adjusting the digestive tract, because the quenching involves the maximum preservation of the ingredients useful veschestv.I, more importantly, because of the low calorie squash can be eaten in unlimited quantities.
Vegetable stew with zucchini get tastier if all its components are pre-fry. You can cook in a cauldron, a frying pan, saucepan or pot, but if you cook stew in Multivarki behind him can never watch - not prigorit under any circumstances. You can use any variety of squash. It should be remembered that this vegetable during heat treatment allocates plenty of fluids, do not let the stew turned into soup!
For this dish is ideal juice advance stew, soups. You can use an acidic environment, such as wine (just do not use wine, if among the ingredients eat potatoes!). After the stew Remove from heat, it is desirable to cover and let stand for 5 minutes If the stew without meat, it can bring to the table as a hot or cold - with sour cream and herbs.

Vegetable stew recipe with zucchini

Tip: The size of the pieces should be directly proportional to the cooking time. If you are looking forward to "accelerated version of" vegetables should be cut into small, and vice versa. For cooking in pottery sliced vegetables to obtain the greatest. The less light, the more carefully prepared meals. In addition, the first extinguished more solid vegetables - potatoes, carrots, and then a more gentle - zucchini, tomatoes.

Ingredients:

• zucchini - 3 pcs. (Small size)
• fresh bell pepper - 2 pcs.
• carrots - 2 pcs. (Small size)
• Onions - 1 pc. (Average size)
• fresh tomatoes - 4 pcs.
• fresh parsley - beam
• salt and ground black pepper - to taste
• vegetable oil - for frying

Preparation:
Onions cleaned from the husk, wash and finely chop. Carrots are clean, wash, cut into four pieces and slice the quarters (large). Fry the carrots and onions until soft in a pan with preheated oil. Wash peppers, remove seeds and cut into large chunks. Send peppers in the pan for vegetables. Zucchini peel and cut into large cubes, add to the pan, season with salt vegetables and mix well. Simmer covered until until released from the liquid is reduced squash of approximately twice. Wash the tomatoes, cut into large pieces and send to the vegetables. Chop the parsley. Greens, add five minutes until tender. All mix well.
All our zucchini stew is ready. Give him a little brew, cool and serve.
Bon Appetite!

Videoretsept vegetable stew with zucchini