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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.

75 min
8 servings

Steps

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

  • 5. Wash bell pepper, remove the stalk with seed box. Cut vegetables thin quarter rings.
  • 6. Fry chopped bell pepper to softness in a small amount of vegetable oil. Add fried peppers to the eggplant and zucchini.
  • 7. Peel carrots and grind on a coarse grater.
  • 8. Fry grated carrots until soft, like other vegetables. Then put carrots in the pan with the rest of the ingredients.

  • 9. Peel the onions, wash them and cut them into small cubes.
  • 10. Shift the chopped onion into the pan with a small amount of sunflower oil. While stirring, pass the onion until transparent.
  • 11. Combine the onions with the rest of the vegetables. For the sharpness, add a pod of hot pepper in a honeycomb.
  • 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.
  • 13. Bring the tomato mixture to a boil, then add it to the pan with the roasted vegetables.
  • 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.
  • 15. Bon appetit!


Appetizers

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

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