Question

Складіть рецепт і приготування овочевого рагу на англ .мові

Answer 1

Vegetable stew with potatoes and eggplant

Eggplant - 500 g

Potatoes - 400 g

Bulgarian pepper - 300 g

Onions - 100 g

Carrots - 150 g

Green beans - 200 g

Tomatoes - 250 g

Garlic - 2 cloves.

Vegetable oil - 40 ml

Salt - to taste

Sugar - 1 dessert.l.

Ground black pepper - to taste

Greens - to taste

Peel the potatoes, carrots, onions and garlic. Cut bell peppers in half, remove stalks and seeds, beans cut into small pieces.

Chop the onion into medium-sized cubes, grate the carrots on a large grater, and cut the bell peppers into large cubes.

It is better to cook stew in a pan with a thick bottom and edges. Heat the oil in it, send the onions and fry the carrots over high heat, stirring constantly.

After a minute or two add the bell peppers. Fry the vegetables for another minute, stirring.

Tomatoes cut into large cubes (if desired, you can peel the tomatoes). Add one tablespoon of tomato paste or tomato paste, as well as a pinch of sugar. Add salt, mix everything thoroughly. Leave to simmer over medium heat for about 5 minutes.

Meanwhile, prepare the eggplant. Pour blue cubes cut into large cubes with salt water and leave to soak for a while. Drain the water and squeeze the eggplant lightly with your hands from the excess liquid.

Put eggplant and beans in a saucepan. Add diced potatoes, mix everything, add salt if necessary. Cover the pan with a lid, reduce the heat to a minimum and leave the vegetables to simmer until the potatoes are ready (about 15-20 minutes). Sometimes open the lid and mix the stew gently. If the liquid from the vegetables is small, you need to add a little boiling water.

Sprinkle the dish with finely chopped greens and garlic, passed through a press or chopped by hand. Stir well, cover the pan with a lid, remove the stew from the heat and leave to infuse for at least 5 minutes.

Sprinkle the finished dish with allspice or hot ground chili.

Answer 2

Ось рецепт та інструкції для приготування овочевого рагу на англійській мові:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 eggplant, diced
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent and the garlic is fragrant.
3. Add the diced carrots, celery, red bell pepper, and yellow bell pepper to the pot. Sauté for about 5 minutes until the vegetables start to soften.
4. Add the diced zucchini and eggplant to the pot and cook for another 5 minutes, stirring occasionally.
5. Pour in the can of diced tomatoes and their juices. Stir well to combine.
6. Add the dried thyme, dried oregano, bay leaf, salt, and pepper to the pot. Stir to distribute the seasonings evenly.
7. Reduce the heat to low, cover the pot, and let the ragu simmer for about 20-30 minutes, or until the vegetables are tender and the flavors have melded together.
8. Once the ragu is done cooking, remove the bay leaf and taste for seasoning. Adjust the salt and pepper if needed.
9. Serve the vegetable ragu hot, garnished with fresh parsley. It can be enjoyed on its own as a vegetarian main dish or served over cooked pasta, rice, or crusty bread.

Enjoy your delicious vegetable ragu!