Vegetable Stew with Mushrooms and Meatballs Recipe
A simple, flavorful dish. A big plus is that you can serve it without a side dish. Delicious, beautiful, healthy.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Wash, peel, and dry vegetables and mushrooms. Cut the onion into thin half-rings, mushrooms (I have champignons) into large plates.
  2. Pepper cut into strips, eggplant and carrot, depending on the size, rings or half rings. Garlic cut in half, hot pepper – rings.
  3. In the minced meat, I have pork, put salt, coriander, a mixture of peppers, knead well.
  4. From minced meat, make meatballs the size of a walnut.
  5. Take a cauldron or a frying pan, a frying pan with a thick bottom, heat it up, pour oil and fry the meatballs on all sides until golden brown over high heat. Place the meatballs on a plate.
  6. In a saucepan, if necessary, add more oil, fry the onion until transparent, put the chopped mushrooms and fry over medium heat for 5 minutes.
  7. Next, lay out layers of carrots, pepper, garlic, eggplant. Put thinly sliced slices of tomatoes between the layers. If there are no tomatoes, you can replace them with tomatoes in their own juice. I have my own tomatoes, chopped with a blender. Put salt, sugar, bay leaf, finely chopped dill. Bring to a boil and cook the vegetables under a closed lid over medium heat for 30 minutes.
  8. Then put the fried meatballs on top. Bring the meatballs in vegetable sauce to readiness for 15 minutes over medium heat.
  9. The dish is served hot. Enjoy your meal!
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