This vegetable stew I cook very often in the summer season, courgettes and immediately in a large saucepan, then store in the refrigerator and when you need to serve. In my opinion it is cold even tastier.
INGREDIENTS
Marrow kg -1. (2-3sht)
Onion 1pc.
1pc carrots.
Figure -50gr.
-50ml water.
Sol -1 / 2ch.l
Garlic -2-3zub.
tomatoes -2pieces
Bay leaf -1-2sht.
Black pepper - to taste
dill - to taste
Vegetable oil - 6st.l.
COOKING METHOD
Courgettes cleaned. Weight peeled zucchini I have 1 kg. Cut the zucchini into cubes.
Cleanse the onion cut into cubes.
Carrots grate. In a saucepan pour a little vegetable oil. Put squash in a saucepan and simmer over low heat for 10-15 minutes.
Courgettes should be reduced in volume. During this time the pan pour vegetable oil mute put onions fry it until translucent, add the carrots fry 1-2 minutes still together.
2 small tomatoes cut into 2 pieces and rub each half on a coarse grater.
Add the tomatoes to the onions and carrots.
Add the onions and carrots to zucchini. Adding 50 grams of rice, previously it after washing. Add salt, bay leaves, pouring water 50 ml.
Mix, diminish the heat and simmer all together until cooked rice about 20-30 minutes. Will cut dill. To have ready-made vegetable stew add 2-3 cloves of garlic passed through the press, herbs, black pepper, salt to try if you want to add.
Stir and remove from heat. Post can be hot and cold. It is very tasty and quite satisfying! And in the summer heat also helps.
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Details and cooking detail you can see in my very brief video below. Bon Appetit!