Vegetable Stew with Corn
A hearty, nearly meatless stew where sweet corn kernels set the tone for the whole pot. Potato and carrot give it body, zucchini brings softness, and chicken broth ties it all into one fragrant base — an easy choice for high summer, when you want something warm but not heavy. If you’re short a bouillon cube, water plus a splash of soy or a spoonful of tomato paste keeps it savory.
The order the vegetables go in is no accident: onion and carrot are browned first for a sweet foundation, then potato and zucchini join, and only at the end come the tomato and broth. The corn goes in last, with the liquid from the can, so the stew is done the moment it returns to a boil — overcooking the corn just turns it mealy.
Swaps and tips
Fresh or frozen corn works beautifully in place of canned; just simmer it a little longer with the potato. Add the garlic at the very end so its bite survives. For a more filling pot, toss in a handful of beans or some diced bell pepper. Serve hot under a generous scatter of parsley.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Peel the zucchini and remove the seeds, then cut into small slices. Dice the onion and carrot, and cut the potato and tomato into wedges.
Heat the oil in a deep pan or saucepan and lightly brown the onion with the carrot, adding black pepper.
Add the potato and zucchini and fry a little longer, stirring. Then drop in the tomato wedges, pour in the broth, and lower the heat.
Simmer the vegetables covered over medium heat until the potato and carrot are soft.
Add the corn along with its juice, the finely minced garlic, and salt and pepper to taste. The stew is ready as soon as the corn juice comes to a boil. Sprinkle each bowl with chopped parsley.
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