It stands on the stove, tickles with appetizing aromas,winks and is tempted to eat another spoon, and more, and more ... Riddle? By no means! It's just a vegetable stew! The recipe for this dish is simple to the point of insanity, the spent efforts are justified a hundredfold. A praise is expressed, as a rule, a crunch behind the ears of feasting.
I suspect that originally this dish waswas invented by a very lazy person who was hungry, but he did not want to stand at the stove for a long time (options: near a fire, near a stove, near a fireplace, etc.). Most likely, it was a Frenchman. He had vegetables, he tried to grind them, put them all together, sprinkled with vegetable oil and after half an hour the dish, which after this moment had survived centuries, smelled aromatically in his plate.
Yes, actually the name itself is "ragout", intranslation from French means "to arouse appetite". So this is a terrific dish, the varieties of which in different nations of the world simply can not be counted: fricassee, Zurich stew, Bologna stew, Finnish stag, Hungarian perkelt. By the way, all your favorite goulash and beef stroganoff are nothing but varieties of ragout. The British call this dish, and the most popular there is the Irish stew.
This dish is very easy to prepare, andprovides for an infinite variety of variations. What is a stew essentially? This is a set of vegetables, meat, fish, mushrooms - any products - brawn together. Depending on the ingredients, the stew can be lean and greasy, with or without meat. The golden rule of stew: the more ingredients - the more delicious and rich the dish will turn out. In your refrigerator, a few potatoes, a couple of carrots, zucchini, eggplants? Waiting for his time the head of cabbage? Is not the first day a jar of canned beans opened? No problem! And worry about the fact that the products will remain unclaimed, it's not worth it. The easiest way to cook a stew is to add all the ingredients to a pan, add a little water, salt and pepper and leave to stew under the lid until ready (until the potatoes become soft). If desired, you can add a tomato paste or juice to give the taste a piquancy. This is the most lean and simple option.
Another way is to roast the vegetablesisolation. Vegetables are cut and fried separately, slightly salted, until half cooked. Then everything is combined in a saucepan, seasonings are added to taste, tomato paste - and in 20-30 minutes vegetable stew is ready. The recipe, as you can see, is absolutely not complicated.
If you add garlic and greens to the already prepared dishdill or parsley, it will generally be an excellent vegetable stew! The recipe for a chicken is no more complicated than a simple stew. The chicken is fried separately, and is added to the pan to the vegetables. The best option for a stew is a brisket (fillet), which has a mild taste and is easily digestible.
A wonderful lean option is vegetableEggplant Stew: The recipe is no different from regular stew, but pieces of fleshy eggplant that melt in the tongue harmoniously complement the taste of the dish, making you forget about meat and fish. When preparing vegetable stew, the recipe leaves a huge space for a flight of fancy: do you want to add zucchini? Wonderful! Do not like carrots? Do not put! Sly winking mushrooms from the shelf? Please - the stewpan will be glad to them!
Important:Stew can be served as a separate dish or side dish. A wonderful combination will be a piece of meat (fried or baked) and a portion of lean stew - and easy, and tasty. If you cook a stew with meat or chicken - you get a wonderful self-contained dish. How you play with spices depends on how you get the dish: savory, Mexican spicy, or with a delicate vegetable flavor. Depending on the availability of tomato or tomato paste, the stew will be slightly mild or slightly sweet. When you are cooking vegetable stew - the recipe is not needed: the main thing is to feel with your heart. In a word, the magic wand is in your hands, and it depends only on you, what will please your loved ones.
