The wonderful dish, the recipe for which I will tell you today, appeared on the list of my favorite foods absolutely by accident. One day I decided to cook delicious stewed cabbage for dinner, but since the carrots added to the dish turned out to be too pale and did not give the stewed vegetable the necessary appetizing appearance, I began to think about how to correct the situation. Luckily, there was half a jar of pickled beets in the refrigerator, which was left over after preparing the delicious beetroot soup. So I decided to add this wonderful preparation to cabbage. The dish turned out simply amazing! The rich color, pleasant taste and alluring aroma of stewed cabbage with beets appealed to all members of my family!
Despite the fact that in the initial version of preparing cabbage I used pickled beets, experiments conducted a little later with boiled or baked root vegetables also turned out to be excellent! Try the delicious cabbage stewed with beets!
To prepare stewed cabbage with beets, you will need:
cabbage – ½ head
beets – 1-2 pcs.
carrots – 1 pc.
onions – 1 pc.
garlic – 2-3 cloves
tomato paste – 2-3 tbsp. l.
sunflower oil – 2 tbsp. l.
bay leaf – 1-2 pcs.
mixture of peppers - to taste
sugar - to taste
salt - to taste
How to cook stewed cabbage with beets:
1. Wash the beets, place them in a pan with hot water and boil until tender. Drain the water from the pan and let the vegetable cool.
2. Chop half a small head of cabbage into thin strips. In order to chop the vegetable smaller and more accurately, use a sharp knife, a special grater or a food processor.
3. To make the cabbage softer and juicier, you need to transfer the shredded vegetable into a bowl, add a little salt and lightly mash it with your hands.
4. Peel the carrots and onions, wash and dry. Grate the carrots on a coarse grater, cut the onions into halves or quarters of rings (depending on the size of the vegetable).
5. Peel the garlic and finely chop it with a knife.
6. Place onions and carrots in a cauldron with preheated sunflower oil. Stirring occasionally, fry the vegetables until light golden brown.
7. Add shredded cabbage to the fried vegetables. Salt and pepper the vegetable mass, add sugar to taste and bay leaf, mix. Pour 1 tbsp into the dish. water, cover the cauldron with a lid and simmer the vegetables over low heat for 30 minutes.
8. After half an hour, transfer boiled beets, previously peeled and grated on a coarse grater, chopped garlic (pass through a press or grate on a fine grater) and tomato paste diluted with a small amount of hot water into a cauldron. Stir the dish again and cook for another 5 minutes.
9. Place the finished dish into portioned plates and serve immediately.
Vegetable stew with potatoes and beets - nothing tastier has ever been invented!
Vegetable stew with potatoes and beets is incredibly tasty, as long as it is prepared correctly! Read the recipe :)
Vegetable stew with beets - the recipe is just what you need! The first time I tried this stew was when I was a student at the grandmother of my classmate Zhenya. To save time, we went to her grandmother's for a quick bite. After classes, a tedious trip to the library was planned to prepare for an equally tedious philosophy seminar. Zhenya’s grandmother fed us so much that the last thing I wanted to think about was philosophy and most of all I wanted to sleep. It was impossible to leave the table without finishing the refill. Granny believed that students should eat, perhaps balanced, but definitely a lot: so that their brains work better.
In general, then I called Zhenya and asked how to cook vegetable stew according to her grandmother’s recipe. Zhenya brushed it off because she didn’t cook at all, didn’t know how to cook and didn’t like stew or anything else. She finally asked grandma, and I got hold of vegetable stew with beets, Zhenya’s grandmother’s recipe =) Actually, everything is simple here. But I couldn’t cook the stew so that the beets were both soft and did not lose color.
Vegetable stew with potatoes and beets - ingredients:
- White cabbage - 600 g
- 400 g
- Tomatoes or thick tomato juice - 200 g
- Beetroot – 300 g
- Onion – 150 g
- Bell pepper – 100 g
- Carrots – 50 g
- Vegetable oil - 2 tbsp.
- Vinegar 9% - 1 tbsp.
- Salt, spices, seasonings - to taste
How to cook vegetable stew - step-by-step recipe with photos
Peel the potatoes, cut them into cubes/slices/slices and set to cook.
You need to pour in enough water to be just above the potatoes.
Cook the beets in a separate saucepan. Simmer the chopped beets in a small amount of water with 1 tablespoon of vinegar. Simmer until the beets are ready.
You can prepare beets for vegetable stew in another way. You can wash it thoroughly and boil it in its uniform, and then just cut it. I even like it better - the beets are tastier, special young ones from the new harvest. The same method of cooking beets will suit you if you want to prepare vegetable stew with potatoes for a child.
While the potatoes are boiling and the beets are stewing, make vegetable dressing No. 1.
Fry finely chopped onion.
When the onion is fried until golden brown, add bell peppers and carrots to the dressing.
Fry the vegetables lightly, then add a little water and simmer over low heat until cooked.
At the end you can add a little salt.
We finished with vegetable dressing No. 1 and immediately proceed to dressing No. 2.
Shred the cabbage.
Pass the tomatoes through a meat grinder. Place the cabbage in a saucepan, pour the chopped tomatoes on top and simmer the cabbage until it is ready. Let's add a little salt.
In winter, I use thick homemade tomato juice instead of fresh tomatoes to make my vegetable stew.
All that remains is to combine all the ingredients. Place stewed vegetables and beets into the prepared potatoes.
Place stewed cabbage on top.
Gently mix our vegetable stew with potatoes and bright beets, put it on the stove and bring to a boil.
There is no need to stew or cook anything else. If there is not enough salt, add some salt.
This is how a wonderful stew with beets turns out, the recipe for which I have specially prepared for those who love vegetables and beets especially.
Now you will figure out how to cook vegetable stew - as you can see, nothing complicated. Vegetable stew with potatoes and beets goes well both as an independent dish and as a side dish for meat. In my opinion, it goes best with boiled beef.
Calorie content of our vegetable stew with potatoes and beets = 40 kcal
- Proteins - 1.2 g
- Fats - 0.8 g
- Carbohydrates - 6.3 g
Cooking time: 1 hour, 30 minutes
That's the whole story about how to cook vegetable stew with potatoes and beets. Subscribe to blog updates if you haven't already, and see you next time!
Stewed cabbage is an ordinary Russian dish. However, cabbage stewed with beets according to this recipe amazes with its beautiful and original appearance.
Cabbage stewed with beets is a fairly simple, everyday dish that does not pretend to be sophisticated. However, for those who love stewed cabbage, I suggest you try to modernize the usual way of preparing cabbage, make it brighter and more appetizing.
Number of servings: 3-4
Recipe Specifications
- National cuisine: Russian kitchen
- Type of dish: Hot dishes, Snacks
- Recipe difficulty: Simple recipe
- Features: Diet Recipe
- Preparation time: 9 minutes
- Cooking time: 45 min
- Number of servings: 3 servings
- Calorie Amount: 287 kilocalories
- Occasion: For lunch
Ingredients for 3 servings
- Cabbage - 1/1, Pieces (head)
- Onion - 1 piece
- Carrot - 1 piece
- Beetroot - 1-2 pieces
- Garlic - 2-3 cloves
- Olive oil - - To taste
- Spices, pepper, salt - - To taste
- Greens - - To taste
- Tomato paste - 2 tbsp. spoons
Step by step
- Put the beets to cook, at this time peel the carrots, grate them, cut the onion into half rings. Then pour oil into the frying pan and fry the vegetables until half cooked.
- Chop the cabbage and add to the frying pan. Season the vegetables with salt, pepper, add spices and fry, stirring all the time. Then pour water into the frying pan and simmer over medium heat under the lid for about 15 minutes.
- Then peel the beets, grate them, add them to the frying pan, then add finely chopped garlic and two tablespoons of tomato paste, mix all the vegetables and simmer under the lid for about 5 minutes.
- Serve cabbage as a side dish or as a separate dish.
I don’t even remember where I came across this recipe, but this is how I stew cabbage now. A dish without pretense of sophistication, simple, homemade, everyday, but tasty.
Ingredients (for 4-5 servings):
Cabbage – 0.5 small heads,
Onion – 1 pc.,
Carrots – 1 pc.,
Beetroot – 1-2 pcs.,
Garlic – 2-3 cloves,
Vegetable oil,
Tomato paste – 2-3 spoons,
Salt, sugar, red pepper, paprika, seasonings, bay leaf - to taste,
Boil the beets. Cut the onion into half rings, chop or grate the carrots. Heat vegetable oil in a frying pan, add onions and carrots and fry until half cooked.
Cut the cabbage into strips and add to the vegetables. Salt and sugar the vegetables, add spices or just half a spoon of any universal seasoning such as Vegeta.
Pour a glass of water over the vegetables, cover with a lid and simmer for 15-30 minutes over medium heat. Cooking time depends on the type of cabbage, cutting and, in fact, your preferences. Personally, I don’t like it too soft, so I don’t simmer for long.
Peel the boiled beets, grate or cut into strips, and add to the cabbage. If I don’t have time to cook beets, I do this: I peel and wash fresh beets, put them in a plate, put a plastic bag on the plate with beets and put everything in the microwave for a few minutes. You can also use ready-made preparations, for example, pickled beets. Lastly, add tomato paste and garlic to the vegetables.
Simmer covered for 5 minutes. I also add a lot of pepper, because I like it spicier, but you can get by with paprika and sugar.
Serve sprinkled with herbs as an independent dish or as a side dish.
