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

Housewives often prepare vegetables for the winter and preserve them. One popular method of preserving vegetables is making a stew. Preparing a vegetable stew for the winter is a wonderful appetizer, containing a wide variety of ingredients. This mouth-watering stew has a rich flavor and preserves the valuable properties of fresh vegetables.

What dishes are served with stew?

Vegetable stew is a beloved and popular dish with a wealth of interesting ingredients. This culinary delight is especially popular during the summer and fall seasons, as garden beds and vegetable plots are overflowing with vegetable harvests.

Vegetable stew is enjoyed as a standalone dish, but it's also often paired with main side dishes and appetizers. This preparation can be added to various soups and pastas, and served with grains, macaroni, and potatoes. Each time, vegetable stew adds a new flavor to the dish. It's best served with meat or fish. You can also season the stew with a sauce. It can be enjoyed both chilled and warm.

Prepare the main ingredients

The taste of preserves directly depends on the proper selection and preparation of the main ingredients. To ensure the ultimate winter snack is as tasty and flavorful as possible, it's essential to choose young, fresh produce. The best option is home-grown vegetables.

Zucchini, eggplant and other vegetable components must be washed under water.

Next, trim off the stems and cut the vegetables into the desired size. The thick skin must be peeled off, and the seeds must be removed.

Preparing stews for the winter: recipes

During the summer and fall harvests, it's important to plan ahead for future storage. The simplest option is to preserve vegetable stew for the winter. There are many ways and recipes for preparing this delicious snack.

Recipe for a multicooker

A multicooker is a versatile and extremely useful appliance that has become a staple in many kitchens. Vegetable stews are just a small part of what can be made with this appliance.

Ingredients:

• 2 kilograms of eggplants;
• 2 large carrots;
• 4 bell peppers;
• 5 heads of garlic;
• a large spoon of salt;
• 6 large spoons of refined sugar;
• 4 tablespoons vinegar;
• vegetable oil;

Directions: Cut the eggplant into medium-sized pieces and place them in a special container in the kitchen appliance. Then add the bell pepper, chopped carrots, and garlic. Sprinkle the vegetables with salt and sugar. Then pour in the oil and vinegar.

At the end, you can add a little water. Then, turn on the simmer mode for one hour. After half an hour, stir the vegetables. Place the finished dish in sterile containers and cover. Store at room temperature.

With mushrooms

A vegetable preserve with mushrooms is a great option for a quick and filling snack. However, it's important to keep in mind that many mushroom varieties require pre-preparation. White mushrooms, often found in the forest, are often chosen for this method.

Ingredients:

• 8 pieces of champignons;
• 3 large carrots;
• 4 onions;
• 350 grams of sweet pepper;
• 100 grams of tomatoes;
• hot pepper;
• a spoonful of salt;
• 40 milliliters of olive oil.

How to make: Prepare the mushrooms thoroughly. After washing them under the tap, place them in a container of boiling water and simmer for half an hour. Then drain the liquid and let the mushrooms dry.

Meanwhile, prepare all the other vegetables: finely chop, grate, or mince. Peel the tomatoes. Heat the oil in a separate pan, add the vegetables, and simmer for half an hour. Then add the cooked mushrooms, season with spices, and mix. Let simmer for another 10 minutes. Then, spoon the finished stew into clean jars.

Vegetable stew with vinegar

This option is considered a traditional method for preserving vegetables and is used much more often than other recipes. It doesn't require much time or effort to prepare, but everyone will love the results.

Ingredients:

• 6 pieces of zucchini;
• 200 grams of bell pepper;
• 4 onions;
• 500 grams of tomatoes;
• a spoonful of salt;
• 2 large carrots;
• vegetable oil;
• black pepper;
• 30 grams of table vinegar.

Directions: First, peel and slice the onion into rings, then lightly fry. Grate the carrots and add them to the pan with the onions. Dice the zucchini and bell pepper, add them to the pan with the remaining ingredients, and lightly fry. Grate the tomatoes on a medium grater. Add the spices and pepper to the vegetables. Pour in the specified amount of vinegar. After frying for 20 minutes, let the vegetables cool slightly, then transfer them to sterile containers. Cover and set aside.

Stew without vinegar

Methods for preparing vegetable preserves without vinegar are not very popular and are used very rarely. However, this is a rather healthy recipe, in which other ingredients act as natural preservatives.

Ingredients:

• 4 onions;
• 300 grams of sweet pepper;
• 3 medium carrots;
• a kilogram of eggplants;
• 500 grams of tomatoes;
• frying oil;
• bay leaf;
• spices as needed.

Directions: First, slice the onion into rings, and thoroughly peel and chop the pepper into medium pieces. Chop the carrots, peel the tomatoes, and chop them as well. Cut the eggplant into medium cubes. Mix the vegetables, add the spices, and toss in the bay leaf. Transfer the ingredients to a frying pan with heated oil. Simmer the vegetables for 40 minutes, then roll the boiling mixture into sterilized jars. Cover with a blanket and then store.

With green beans and eggplant

This recipe makes a wonderful side dish for meat dishes. Be sure to soak the beans overnight in ice water.

Ingredients:

• 3 kilograms of bell pepper;
• 500 grams of beans;
• 4 medium carrots;
• vegetable oil for frying;
• a liter of tomato sauce or 2 kilograms of tomatoes;
• salt;
• bay leaf.

How to prepare: First, boil the beans, soaked overnight, until fully cooked. Then peel and chop the bell pepper. Next, wash, peel, and chop the onion and carrot. Combine the onion, carrot, and pepper in a saucepan. Simmer for 10 minutes, stirring and adding the tomato sauce. Once boiling, reduce the heat and add the spices. Simmer for another 20 minutes, then add the beans. Let simmer for another 20 minutes and remove from heat. Transfer to sterilized containers and seal.

With zucchini in jars

Appetizing zucchini preserves are a unique and delicious appetizer that doesn't require much effort or ingredients. This recipe is considered the most budget-friendly.

Ingredients:

• 2 kilograms of zucchini;
• 50 milliliters of vinegar;
• 300 grams of onion;
• 450 grams of carrots;
• 150 milliliters of water;
• 30 grams of salt;
• 100 grams of refined sugar;
• a pinch of citric acid.

Directions: Prepare the onions and carrots for canning: peel, chop, or grate. Fry over low heat. Add the carrots when the onions have slightly changed color. Peel the zucchini, cut into medium cubes, and add them to the pan with the rest of the ingredients. Let the ingredients simmer for 40 minutes over low heat, stirring and adding water. Then add salt, sugar, citric acid, and vinegar. Let simmer for a couple more minutes and turn off the heat. Pour into sterilized jars and wrap tightly.

With cabbage

Another unusual way of preserving a set of vegetables.

Ingredients:

• a kilogram of cabbage;
• 500 grams of carrots;
• 500 grams of tomatoes;
• 300 grams of onion;
• a small spoon of vinegar;
• 400 grams of sweet pepper.

Directions: Thinly slice the cabbage, onion, tomatoes, and carrots. Chop the pepper into thin strips as well. Then mix all the ingredients, add the spices, and simmer for an hour in a pan. Add the vinegar at the very end of cooking. Season the containers and fill them with the vegetables. Wrap them up.

From carrots

This recipe makes a bright and appetizing preparation for the winter.

Ingredients:

• a kilogram of carrots;
• 4 kilograms of eggplants;
• 300 grams of onion;
• a kilogram of bell pepper;
• sunflower oil;
• fresh herbs;
• tomato juice.

Directions: Wash all ingredients and cut into medium cubes. Fry each ingredient separately. Pour in a glass of tomato juice and bring the mixture to a boil. Add salt and refined sugar. Mix thoroughly and transfer to sterile containers. Wrap and let cool. Set aside.

From squash

An unusual and original way to prepare squash is as a vegetable stew. The main ingredient is a healthy vegetable that can enhance any dish.

Ingredients:

• a kilogram of squash;
• 300 grams of onion;
• 400 grams of carrots;
• 500 grams of tomatoes;
• 2 heads of garlic;
• salt.

Directions: Peel and prepare all ingredients: chop the onion, carrot, and squash. Mix everything together and add to the pan to fry. When the squash is soft, add the medium-sized tomatoes. Simmer for 5 minutes. Season with salt and garlic. Place in sterilized containers and seal.

With chanterelles

A simple way to prepare delicious vegetables combined with mushrooms.

Ingredients:

• a kilogram of chanterelles;
• 3 onions;
• 2 kilograms of tomatoes;
• 4 eggplants;
• 5 heads of garlic;
• a tablespoon of salt;
• vegetable oil.

Directions: Wash the mushrooms. Chop the remaining vegetables into medium-sized pieces. Sauté the mushrooms in a deep bowl with heated oil. Transfer to a separate bowl and cover. In the same bowl, simmer the vegetables until soft. Add the chopped tomato. Once boiling, add the mushrooms and spices. Simmer on low heat for half an hour. Transfer to sterile containers. The jars can be pre-treated with boiling water or heated in the oven.

Stew with rice

This type of preserve turns out to be a rather filling snack that can be consumed as a complete and independent meal.

Components:

• 3 kilograms of tomatoes;
• 1.5 kilograms of bell pepper;
• 2 large heaping spoons of rice;
• 5 onions;
• 500 grams of carrots;
• 0.5 liters of sunflower oil;
• spices as needed.

What you need to do: Take the specified amount of tomatoes and cut them into medium cubes. Then chop the onion and bell pepper. Grate the carrots as well. In a deep bowl, combine the well-heated oil and carrots. Simmer for 10 minutes, then add the onion and simmer for another 10 minutes. Finally, add the peppers and simmer for 15 minutes.

Then add the chopped tomatoes and rice. Simmer over low heat until the rice is cooked. Near the very end, sprinkle the mixture with salt and other spices. Transfer the stew to sterilized containers, seal, and store in a warm place.

From green tomatoes

Green tomatoes add a slightly tart flavor to the preserves, but the final product remains just as delicious. Ingredients:

• 2 kilograms of green tomatoes;
• 4 onions;
• 5 carrots;
• 3 zucchini;
• sweet pepper;
• vegetable oil;
• salt;
• a tablespoon of vinegar.

Directions: Chop the onion, grate the carrots, and fry them in a frying pan. Thinly slice the tomatoes and add them to the pan. Simmer the vegetables for 3 minutes and add the chopped pepper. Let it simmer for another 5 minutes. Pour in the vinegar, add the spices, and simmer for another 15 minutes. Roll into jars. Cover with a blanket. Store.

Recipe without sterilization

This method of preservation helps to significantly reduce cooking time.

What you need:

• a kilogram of eggplants;
• 3 medium carrots;
• 3 bell peppers;
• vegetable oil;
• 80 milliliters of table vinegar;
• 2 large spoons of salt;
• red pepper.

Directions: Prepare the vegetables: wash, peel, and chop. Place the carrots and onions in a preheated frying pan with hot oil. Add the eggplant and simmer for 5 minutes. Add the pepper, stir, and continue simmering. Add the hot pepper and spices. Simmer for another 10 minutes, pour in the vinegar, and immediately roll into containers while hot. Cover with a warm blanket and let cool.

Spanish stew

This original dish is often used as a complement to main dishes or served alongside scrambled eggs.

What to take:

• 5 zucchini;
• 3 pieces of sweet pepper;
• 7 pieces of champignons;
• half a kilo of tomatoes;
• 3 onions;
• 2 large carrots;
• Provencal herbs;
• olive oil.

How to prepare: First, prepare the vegetables: wash, peel, and chop. Cut the mushrooms into medium-sized slices. Sauté the onion in a preheated frying pan with oil for 5 minutes. Then add the mushrooms, stir, and simmer for 4 minutes. Add the grated carrots and sauté all ingredients for another 5 minutes. Then add the sliced ​​zucchini and mix thoroughly. Sprinkle with spices. After 5 minutes, add the tomatoes and simmer for another 10 minutes. Roll up in sterilized containers.

A recipe for a "store-bought" stew

Many people prefer store-bought products to homemade preserves. However, even at home, you can prepare an equally delicious winter snack if you follow the step-by-step instructions.

Ingredients:

• 3 medium carrots;
• 5 zucchini;
• 5 large tomatoes;
• 3 onions;
• 2 eggplants;
• 4 sweet peppers;
• 5 heads of garlic;
• vegetable or olive oil;
• ground pepper;
• salt.

Directions: Peel and chop the onion and carrot. Fry the ingredients in a preheated pan with vegetable oil. Cut the zucchini and eggplant into medium cubes. Add them and simmer for 5 minutes. Add a liter of water to the pan and add the spices. Cook the mixture for 20 minutes. Then add the chopped tomatoes and peppers to the remaining ingredients. Simmer the mixture for 15 minutes. Add the garlic. Pour into containers while hot.

How to store canned food

Canned vegetables from the vegetable set can be stored year-round. Canned vegetables with the addition of table vinegar can be stored for almost two years..

The basic storage requirements are the same as for similar winter preparations: a cool, dark place is required. In some cases, storing in the refrigerator or at room temperature is suitable.