photo: niftyrecipe.com Russian Vegetable Saute

Russian Vegetable Saute

Let us cook delicious and aromatic vegetable sauté. In the summer, I often cook it as a side dish for oven-baked meat, shashlik, turkey or homemade chicken. Saute vegetables in this recipe can be preserved for the winter. To do this, 5 minutes before the end of cooking sauté, you must add 50 ml of 9% table vinegar. After mixing and stewing the vegetables for 5 minutes, put them in sterilized glass jars, cover them with metal lids and roll them up using a typewriter. Wrap the blanks in a blanket and leave to cool. Ready preservation can be stored all winter in a cool dark place.
Ingredients
75 min
8 servings


Ingredients

  • Eggplant
    1 kg
  • Tomato
    1 kg
  • Zucchini
    250 g
  • Onion
    250 g
  • Bell pepper
    250 g
  • Carrot
    250 g
  • Hot pepper
    1 pcs
  • Vegetable oil
    100 ml
  • Salt
    1.5-2 tbsp
  • Paprika
    1 tsp
  • Black pepper
    1 tsp
  • Provencal herbs
    1 tsp
  • Parsley
    - to taste



Steps

  • Russian Vegetable Saute

    1. Wash and peel eggplants, cut vegetables bars of 3–4 cm long. Transfer the sliced ​​eggplants to a deep bowl, salt thoroughly, mix and leave for 15 minutes to let the juice run.
  • Russian Vegetable Saute

    2. Then squeeze the eggplants from the juice and transfer them to a deep frying pan with heated vegetable oil. Stirring, fry vegetables until golden brown. Then transfer them to a deep saucepan or pan, in which you stew the sauté.
  • Russian Vegetable Saute

    3. Wash zucchini, cut the tails, cut cubes of small size. If the zucchini is young with a thin peel, then it cannot be pre-cleaned.
  • Russian Vegetable Saute

    4. Fry the zucchini in a small amount of vegetable oil, stir occasionally. Then add it to the pan with eggplants.
  • Russian Vegetable Saute

    5. Wash bell pepper, remove the stalk with seed box. Cut vegetables thin quarter rings.
  • Russian Vegetable Saute

    6. Fry chopped bell pepper to softness in a small amount of vegetable oil. Add fried peppers to the eggplant and zucchini.
  • Russian Vegetable Saute

    7. Peel carrots and grind on a coarse grater.
  • Russian Vegetable Saute

    8. Fry grated carrots until soft, like other vegetables. Then put carrots in the pan with the rest of the ingredients.
  • Russian Vegetable Saute

    9. Peel the onions, wash them and cut them into small cubes.
  • Russian Vegetable Saute

    10. Shift the chopped onion into the pan with a small amount of sunflower oil. While stirring, pass the onion until transparent.
  • Russian Vegetable Saute

    11. Combine the onions with the rest of the vegetables. For the sharpness, add a pod of hot pepper in a honeycomb.
  • Russian Vegetable Saute

    12. Wash the tomatoes, cut them half and remove the stem. Crush tomatoes with a blender or meat grinder. Transfer the crushed tomatoes on a frying pan. Add salt and spices to them.
  • Russian Vegetable Saute

    13. Bring the tomato mixture to a boil, then add it to the pan with the roasted vegetables.
  • Russian Vegetable Saute

    14. Mix the vegetables, cover them and simmer over low heat for 40 minutes. At the end of cooking, add chopped fresh greens to the vegetable sauté. You can use parsley, basil, cilantro or dill.
  • Russian Vegetable Saute

    15. Bon appetit!




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