Vegetable Stew with Green Peas
There’s something deeply comforting about a pot of vegetable stew with green peas simmering on the stove. This is the kind of dish you throw together on a busy weeknight using whatever you have on hand: a couple of young zucchini, a carrot, a sweet pepper, a wedge of cabbage, and a half-can of peas tucked in the back of the pantry. In under an hour, you end up with a juicy, fragrant skillet of tender vegetables that tastes like summer no matter the season. It’s light, it’s wholesome, and it asks almost nothing of you in return.
Stews like this one have long been a staple of Ukrainian home kitchens, where cooks have always known how to coax a satisfying meal out of a modest garden harvest. In late summer, when zucchini and cabbage overflow the markets and peas are at their peak, a simple rahu (stew) was the practical, thrifty way to use up the bounty before it spoiled. The beauty of the dish is its flexibility, so no two versions are ever quite the same, and that improvisational spirit is exactly what makes it feel like home cooking.
The key to getting it right is patience and a little layering. You want to start the zucchini in hot oil so they pick up a touch of golden color, then add the harder vegetables like carrot and pepper before the cabbage, which needs time to wilt down and soften. A splash of boiled water and a lid lets everything braise gently in its own juices, and a generous spoonful of paprika brings a warm, slightly smoky depth. Hold the garlic and peas until the very end so the garlic stays mellow and the peas keep their bright, fresh bite.
Tips & Substitutions
- Zucchini: Young, tender zucchini work best; if yours are large, scoop out the spongy seed core first so the stew doesn’t turn watery.
- Peas: Frozen peas work just as well as canned. Add them straight from the freezer in the last minute or two of cooking.
- Cabbage: Swap in savoy or even a handful of shredded napa cabbage if that’s what you have.
- Make it heartier: Stir in a diced potato with the carrot, or a can of drained white beans at the end, to turn this into a full meal.
- Add color: A spoonful of tomato paste or a chopped fresh tomato added with the spices gives the stew a richer, redder sauce.
Serve this stew warm, showered with plenty of fresh chopped dill or parsley, either on its own as a light main or alongside crusty bread, rice, or a dollop of sour cream. It keeps beautifully, too: tuck leftovers into an airtight container in the fridge for up to three days, where the flavors only deepen overnight. Gently reheat in a skillet with a splash of water, and enjoy it all over again. Smachnoho, or as we’d say, enjoy your meal!
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Wash the zucchini and cut them into small cubes. Add them to a skillet with hot oil and lightly saute.
Grate the carrot and cut the bell pepper into strips or cubes. Add them to the zucchini and saute everything together for 3-4 minutes, stirring occasionally.
Chop the onion and shred the cabbage. Add them to the skillet with the rest of the vegetables.
Stir the vegetables and let them braise a little, so the cabbage settles and softens.
Add salt, pepper, paprika, and a little boiled water. Cover and simmer until the vegetables are tender and the excess liquid has evaporated.
At the end, add the chopped garlic and green peas, and heat through for another minute or two.
Sprinkle the finished stew with freshly chopped herbs. Enjoy your meal!
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