Stew in Russian

Stew in Russian


Stew - first hot meals, which are essentially strong vegetable broths. In contrast, soups and soup, cooked in meat broth, stew - light soups, which are based on water and vegetables. Therefore, in principle, are occasionally wrong name of the first restaurant meal with meat - stew meat (or chicken).

In the stew is always dominated by vegetable components, on whose behalf they are called: onion, potato, repyanaya, bryukvennaya, lentil, etc. Preference is given vegetables are tender, which does not require long cooking, with its own distinctive flavor. Never use in soup beans, beets, sauerkraut.

The structure consists of onion stew necessarily and spices, which are different for the selection of each type of stew. Spicy parsley, dill and celery, and garlic - the most common components. Salt stew must be carefully and in different ways depending on the main component of vegetable: the potato - in the beginning of cooking, lentils - After cooking, the rest - in the cooking process.

Characteristic of preparation technology stew is the fact that vegetables are not laid in cold water, and steep in boiling water required (you can also dissolve it with chopped onions). Despite the seeming ease and speed (they cook approximately 20-30 minutes) cooking stew requires special attention and skills, greater care in handling vegetables.

It is necessary to preserve and bring to the table a light flavor stew, the smell of which can not hurt badly washed or peeled vegetables. Need to know the order of bookmarks and cooking time of vegetables and spices. Stew can not digest, because then all the flavor will evaporate, and the broth turbid.

These stew always transparent, and each has its own color. In contrast to their own soups, prepared without fat, without oil, the pure vegetable broths. Allowed subsequent podbelka sour cream, cream and more. But podbelka, and especially the addition of oil, even butter, yet changes the taste of stew.

Eat stew with black rye bread, fresh is better to completely and immediately after their preparation, hot.

Leave a stew the next day and the heat is not recommended.

 Stew onion


1.25 liters of water, 4-6 onions, 1 leek, 1 parsley, 1 celery, 1 tbsp. Spoon dill, 4-6 peas of black pepper, 1 teaspoon salt.
Roots cut into strips, place in boiling water. Onion and leek finely chopped namelko (but not the rings), to rub the salt in a porcelain dish and pour in the boiling broth.
Put the peppers. When the onions and broth bloom will turn green, salt, chopped spicy greens fall asleep after 3 minutes and remove from heat.
Close, let stand for 5 minutes.

potato stew


1.5 liters of water, 5-6 potatoes, 1 onion, 0.5 garlic cloves, 3 bay leaves, 1 tbsp. Spoon dill, 1 tbsp. spoonful of parsley, 6-8 peas of black pepper.

In salted boiling water put crushed onion, diced potatoes and cook until cooked potatoes.
Spices and spicy greens make, respectively, for 5-7 and 2 minutes until tender.

 Stew repyanaya (repnitsa)


1.5 liters of water, 5-6 reps, 1 small turnip, 1 onion, 2 Jamaican peas (sweet) pepper, 2 cloves buds, 4 peas black pepper 2 bay leaves, 1 tbsp. spoonful of parsley, 1 tbsp. Spoon dill 4 cloves of garlic.


Cook just like potato soup.
Spices make in 10 minutes, and spicy greens for 2-3 minutes until tender.

stew lentil


1.5-1.75 liters of water, 1 cup lentils, 1 onion, 1 carrot, 1 parsley 3 bay leaves, 6 peas of black pepper, 0.5 garlic cloves, 1 tbsp. Spoon green savory.


Lentils, soaked for days in cold water. Before preparing once again to wash out, cover with cold water and put on a moderate fire.
When boiled, crushed roots and bring to boil until the lentils cooking (there should be 1,25-1 liters).
Then add the onions and other spices, garlic and savory addition, salt and cook over very low heat for 10-12 minutes, then season with garlic and savory, remove from heat and let stand 5-8 minutes.