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Vegetable Stew
LOW CALORIE

Vegetable Stew

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Main Dishes | Bulgarian cuisine

⏳ Time

30 minutes

🥕 Ingredients

19

🍽️ Servings

8

Description

Chicken broth can be replaced with vegetable broth.

Ingredients

  • Olive Oil - ¼ cup
  • Onion - 2 heads
  • Orange Bell Peppers - 1 piece
  • Orange Bell Peppers - 1 piece
  • Eggplants - 1 piece
  • Salt - to taste
  • Ground Black Pepper - to taste
  • Tomatoes - 24 oz
  • Paprika - ½ teaspoon
  • Salad Potatoes - 15.9 oz
  • Chinese green beans - 3.9 oz
  • Turnips - 2 pieces
  • Passata Tomato Sauce - 3 tablespoons
  • Chicken Broth - ¾ cup
  • Sugar - ¼ cup
  • Cumin leaves - 1 teaspoon
  • Garlic - 1 clove
  • Chopped Sage Leaves - 2 tablespoons
  • Chili Flakes - ½ teaspoon

Step by Step guide

Step 1

Boil the potatoes in salted boiling water until soft. Drain, cool, and cut into cubes.

Step 2

Heat 2 tablespoons of olive oil in a large skillet. Add finely chopped onion and peppers and sauté over medium heat until the onion is golden, about 7 minutes. Transfer to a plate.

Step 3

Heat the remaining oil in the skillet and add the cubed eggplant, season with salt and pepper to taste, and sauté, stirring, for 3-4 minutes. Transfer to another plate.

Step 4

In the skillet, add the cubed tomatoes and paprika and cook for 10 minutes.

Step 5

Grease 2 ovenproof dishes with oil and layer half of the onion mixture in the dishes. Then add a layer of potatoes, followed by green beans and carrots. Sprinkle each layer with a little salt and pepper. Then add a layer of tomatoes, followed by eggplant and the remaining onion mixture.

Step 6

Mix the tomato paste, 0.5 cup of broth, salt, pepper, sugar, cumin, minced garlic, and chili. Pour the mixture over the vegetables. Then pour in the remaining broth.

Step 7

Preheat the oven to 356°F. Cover the dishes with lids and bake for 30 minutes, adding more broth if necessary, and bake for another 30 minutes until the vegetables are tender.

Step 8

Serve hot or cold, sprinkled with parsley.

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