In the question section Hello everyone! Tell me, how to cook vegetable stew like in kindergarten? given by the author Elenka korneeva the best answer is How do we know how they cooked it in YOUR kindergarten!?
Reply from Evgenia Zaitseva[expert]
throw the vegetables into a saucepan, add a little water, salt, spices and simmer until tender, use whatever vegetables you want
Reply from European[guru]
look at the ratatouille recipe
Reply from catch a cold[guru]
RAGU FROM VEGETABLES AND GREENS Cut the processed and washed roots into cubes or slices, onions into slices, zucchini into cubes and lightly fry in oil. Cut the potatoes into slices and fry in oil. Boil cauliflower, disassembled into small buds, and green peas in salted water. Mix all products except cauliflower, pour in red or tomato sauce, add spices (bay leaf, pepper, cloves, cinnamon) and simmer for 10-15 minutes. Before serving, add boiled cauliflower to the stew, mix gently, place in a frying pan, in a lamb or on a plate, sprinkle with dill or parsley. In the same way, you can prepare stew in sour cream sauce. Potatoes 100, carrots 40, turnips or rutabaga 25, parsley and celery 15, green peas 15, zucchini 30, onions 25, cauliflower 50, butter 10, red or tomato sauce 100 or sour cream 75, spices, herbs.
Vegetable stew with zucchini– a universal dish that is suitable for both children and adults. By preparing vegetable stew for lunch, you will “kill two birds with one stone” by feeding not only the child, but also other family members.
Vegetable stew is very healthy, because vegetables stewed with a minimum of oil can be considered a dietary dish, secondly, it is great for children’s menus, you just need to cut the ingredients a little smaller than for adults, thirdly, you can cook it at any time of the year (assortment modern stores allow this), and in the summer, as they say, “God himself commanded.” Well, there’s another important “plus” - vegetable stew is incredibly easy to prepare, and it’s almost impossible to spoil it during the cooking process.
The most common ingredients for vegetable stew are zucchini, potatoes, onions, carrots and cabbage, however, by adding other vegetables to your liking, you can make the taste of the dish richer and more interesting.
To prepare a delicious stew, it is not necessary to take the ingredients in exact proportions; its quality will not change much if you take 50-70 grams more or less potatoes or cabbage, and both results will be very appetizing.
Ingredients:
potatoes - about 400-500 gr.
white cabbage - 400 gr.
medium sized onion - 1 onion
small young zucchini – 1 pc.
sweet bell pepper – 1 pc.
carrots – 1 pc.
salt
dried or fresh herbs (dill, parsley, basil)
vegetable oil - 70 gr.
sour cream - 3 tbsp.
Vegetable stew with zucchini, recipe:
You need to start by preparing the vegetables. Wash and peel carrots, potatoes and zucchini. Wash the pepper, remove its stem and seeds, remove the top dirty and chopped leaves from the cabbage, peel the onion.
Next you need to chop the vegetables. Chop the onion as finely as possible, grate the carrots on a coarse grater, cut the potatoes and zucchini into medium-sized cubes, finely chop the cabbage, and cut the peppers into small cubes.
For stewing vegetables, a fairly deep frying pan, preferably with a thick bottom, is better suited. Heat the oil in a frying pan, add the carrots and onions, turn the heat to medium and stir until the onions are transparent.
Add potatoes to the onions and carrots, pour in half a glass of water, cover the pan with a lid and simmer for about 10 minutes.
Here it must be said that the sequence of adding vegetables during cooking is very important, because if cabbage is added to the stew before the potatoes, then it will remain hard, no matter how long the stew is cooked. When the potatoes are half cooked, you can add cabbage, zucchini and pepper to the pan.
Mix the vegetables very well, add another half glass of water and simmer with the lid closed for another 10-15 minutes. It happens that when adding cabbage, not all of it goes into the pan, there is nothing wrong with that, the vegetables will stew a little (about 5 minutes), and there will be room for the rest of the cabbage.
Add salt, herbs and sour cream to the stew, stir, reduce heat, simmer for another 7-10 minutes.
When I baked these meatballs, my whole apartment smelled like a cafeteria!
So interesting...
In general, I wanted to say that for children to have adequate nutrition, they need to eat both fish and vegetables... I suggest trying delicious fish balls with vegetable stew. Everyone liked mine!
Author's words: "Very tender and tasty meatballs made from lean fish (hake, cod, pike, pink salmon, etc.) go well with vegetable stew. This is the kind of stew and meatballs baked in the oven that was given in our Kindergarten."
Words by the author, photos are mine
Fish balls
- 5-6 plates of fish fillet, dry frozen or fresh - 500-600 g
- 1 onion
- 2-3 slices of dry white bread (fresh is also possible)
- Milk for soaking bread - 100-150ml.
- 1 egg.
- Salt to taste (I have about half a teaspoon)
- 1 incomplete st. spoon of semolina for greater viscosity of minced meat (optional)
Soak the bread in milk. Cut the onion into 4 parts. Grind the fish fillet, onion, and soaked bread through a meat grinder.
Add salt, egg and, if desired, some natural gluten-free seasoning for fish. 
Knead well with a tablespoon, add semolina and mix again. 
Let it sit for half an hour and let it swell. 
Prepare a baking container. Grease it with oil and carefully lay out the meatballs with a spoon, helping with a second spoon, or mold with your hands if the minced meat is sticky. You can add a little boiling water to the container so that the meatballs do not fry too much. They should always be in the broth. You can lay out all the minced meat entirely, smooth it out and make a fish casserole.
Preheat the oven to 200-220 degrees and bake the meatballs for 20-30 minutes until golden brown. You can take them out 15 minutes before the end and pour them with sour cream, mixed in half with milk and flour, and put them in the oven (warm milk 0.5 cup, flour 1-2 tsp, sour cream 0.5 cup)
The balls are ready.
(I actually forgot to fill them in! But next time I will definitely...) 
Vegetable stew
Try to make a little so that you can eat that day.
- Cabbage - 300 grams (approximately). It is better to take juicy, white, flat cabbage.
- 1 onion
- 1 carrot
- 1 potato
- 1 tomato or 1 tsp tom. pastes
- 1-2 tbsp. tablespoons canned green peas
- 1 tbsp. spoon of sour cream optional.
- 1 tsp flour
Cut carrots, onions, tomatoes into cubes (you can do without them if there is tom. pasta) Pour vegetable oil into the pan so that the bottom is covered and simmer in oil - first the onions with carrots,
then tomatoes. For kids, do not fry, but put everything together with the cabbage, adding some water...
Add diced cabbage. If you feel that the cabbage is a bit rough and not very juicy, you can mash it with your hands and add a little salt. Top up the floor. start with a glass of water and simmer, closing the lid, until the cabbage is half cooked, trying to press it during the cooking process so that the juice is on the surface. Young cabbage is stewed without water at all, in its own juice. But if the cabbage turns out to be not very juicy, then, if necessary, you need to add water a little at a time during the cooking process. So that the cabbage is not fried, but stewed and is always slightly covered with liquid. But I didn't swim much in the water...
Then add salt, diced potatoes, peas, and bay leaf to taste. Cover with a lid and simmer until the cabbage and potatoes are ready. The cabbage should be very soft. 
Ideally, of course, at the end you need to add a teaspoon of tomato paste and you can add 1 tbsp. a spoonful of sour cream, this makes the dish more beautiful 
You can add more water, but not much. Try to let it stew in its own juice. Stir occasionally. You can add greens at the end. The stewing time depends on how rough the cabbage is. If the cabbage is juicy, then, as a rule, it softens faster, and if it is very rough, then it is not stewed, it may not remain very tender... The approximate cooking time is about an hour.
When the dish is ready, dilute 1 tsp of flour with a small amount of water - 50g, for example, and pour into the stew, stir. This is necessary in order to combine all our vegetables. 
The stew is ready.
Place on a plate with meatballs.
This stew goes very well with sausages...
Bon appetit to you and your children!
Fish balls with vegetable stew (as in the garden)
Author's words: "Very tender and tasty meatballs made from lean fish (hake, cod, pike, pink salmon, etc.) go well with vegetable stew. This is the kind of stew and meatballs baked in the oven that was given in our Kindergarten."
For proper nutrition, children need to eat both fish and vegetables... I suggest trying delicious fish balls with vegetable stew.
5-6 plates of fish fillet, dry frozen or fresh - 500-600 g
1 onion
2-3 slices of dry white bread (fresh is also possible)
Milk for soaking bread - 100-150ml.
1 egg.
Salt to taste (about half a teaspoon)
1 incomplete st. a spoonful of semolina for greater viscosity of the minced meat (you can do it without
Take fish fillet 
Soak the bread in milk. Cut the onion into 4 parts. Grind the fish fillet, onion, and soaked bread through a meat grinder.
Add salt, egg and, if desired, some natural gluten-free seasoning for fish. 
Knead well with a tablespoon, add semolina and mix again. 
Let it sit for half an hour and let it swell. 
Prepare a baking container. Grease it with oil and carefully lay out the meatballs with a spoon, helping with a second spoon, or mold with your hands if the minced meat is sticky. You can add a little boiling water to the container so that the meatballs do not fry too much. They should always be in the broth. You can lay out all the minced meat entirely, smooth it out and make a fish casserole. 
Preheat the oven to 200-220 degrees and bake the meatballs for 20-30 minutes until golden brown. You can take them out 15 minutes before the end and pour them with sour cream, mixed in half with milk and flour, and put them in the oven (warm milk 0.5 cup, flour 1-2 tsp, sour cream 0.5 cup)
The balls are ready. 
Vegetable stew
Try to make a little so that you can eat that day.
Cabbage - 300 grams (approximately). It is better to take juicy, white, flat cabbage.
1 onion
1 carrot
1 potato
1 tomato or 1 tsp tom. pastes
1-2 tbsp. tablespoons canned green peas
1 tbsp. spoon of sour cream optional.
1 tsp flour
Cut carrots, onions, tomatoes into cubes (you can do without them if there is tom. pasta) Pour vegetable oil into the pan so that the bottom is covered and simmer in oil - first the onions with carrots, 
then tomatoes. For kids, do not fry, but put everything together with the cabbage, adding some water.. 
Add diced cabbage. If you feel that the cabbage is a bit rough and not very juicy, you can mash it with your hands and add a little salt. Top up the floor. start with a glass of water and simmer, closing the lid, until the cabbage is half cooked, trying to press it during the cooking process so that the juice is on the surface. Young cabbage is stewed without water at all, in its own juice. But if the cabbage turns out to be not very juicy, then, if necessary, you need to add water a little at a time during the cooking process. So that the cabbage is not fried, but stewed and is always slightly covered with liquid. But I didn't swim much in the water... 
Then add salt, diced potatoes, peas, and bay leaf to taste. Cover with a lid and simmer until the cabbage and potatoes are ready. The cabbage should be very soft. 
Ideally, of course, at the end you need to add a teaspoon of tomato paste and you can add 1 tbsp. a spoonful of sour cream, this makes the dish more beautiful 
You can add more water, but not much. Try to let it stew in its own juice. Stir occasionally. You can add greens at the end. The stewing time depends on how rough the cabbage is. If the cabbage is juicy, then, as a rule, it softens faster, and if it is very rough, then it is not stewed, it may not remain very tender... The approximate cooking time is about an hour. 
When the dish is ready, dilute 1 tsp of flour with a small amount of water - 50g, for example, and pour into the stew, stir. This is necessary in order to combine all our vegetables. 
The stew is ready.
Place on a plate with meatballs. 
This stew goes very well with sausages...
Bon appetit to you and your children!
