Sotya refers to French dishes. Traditionally, it is prepared from a bird with the addition of onions and tomatoes in a fragrant gravy. Modern housewives adapted the honeycomb in the form of ordinary stew, which can be prepared from seasonal vegetables. As a sauce to the dish, use fresh tomatoes or tomato paste. A multicooker will help you evenly cook vegetables, and even save time.

Sote from zucchini with fresh tomatoes in a slow cooker

Vegetable stroke is prepared with a large amount of tomato gravy. For its base, it is better to use fresh tomatoes. They will give the dish an original taste with a small sourness. To make the sauce fragrant, fry some vegetables before extinguishing in a small amount of vegetable oil.

For 8 servings, prepare such an amount of ingredients:

• zucchini young fruits - 1 kg.;
• fresh tomatoes - 0.5 kg.;
• salad pepper - 250 g.;
• raw carrots and onion onion-150 g. Each vegetable;
• fresh garlic - 3 slices;
• spices, sugar and salt to taste;
• any fresh greens - to taste;
• any vegetable oil - 5 tbsp. l.

How to cook a honeycomb from zucchini with tomatoes in a slow cooker:

1. An important condition for making stew is that all vegetables should be cut the same shape. Therefore, select the type of cut in advance. Also prepare products of different colors to give the dish beauty.
2. All vegetables must be washed in running water from the remains of sand and dust. For a dish, use young zucchini fruits. Their seeds are small, so the pulp can be cut with them. The peel of this type is also soft. It is not removed, but used with pulp. Cut the zucchini with a cube, transfer it to a deep dish and leave for 15-20 minutes so that excess moisture leaves the vegetable.
3. Close the purified carrots first into the layers, then chop into a cube. Peel the shawl on the husk, cut in half, then cut each part like a fry. Cut the bottom of the pepper, remove the seeds and membranes. Grind the pulp of the vegetable with a cube.
4. Pay special attention to the preparation of tomatoes. So that their peel does not spoil the taste of the dish, it must be previously removed from fresh fruits. This can be done quickly if you dip the tomatoes in boiling water for 5-7 seconds. Then carefully remove them with a slotted spoon, cool and remove the skin with your hands. Cut the pulp in the form of a cube. If you want to get a gravy with a homogeneous structure, then beat the pulp of tomatoes with a mixer or rub on a fine grater.
5. First you need to prepare a tomato base for the honeycomb. To do this, fry the onion with carrots in a slow cooker on the "Frying" program for 5-7 minutes, depending on the quality of vegetables. Use any vegetable oil for cooking. So if you want to get a fragrant dish, then fry in olive or corn oil.
6. Then add tomatoes to vegetables. Mix the ingredients thoroughly and continue to fry them for 10 minutes. During this time, tomato mass will thicken. Switch the menu to the "extinguishing" mode.
7. Uplate zucchini with sweet pepper into the bowl, add spices and salt. Ground black pepper and fragrant pepper with peas will be complemented by vegetable soot. Salt use large grinding. It will slowly melt during cooking and thereby gradually saturate the vegetables with taste. Also add a little sugar to soften tomato acid.
8. Mix the vegetable mass well, put it on the menu for 25 minutes and press the "Start". You need to cook the dish with a closed multicooker lid. Grind the garlic in any way, wash and dry the greens, then chop finely. After 15 minutes from the start of the program, load the greens with garlic into the bowl, mix the ingredients again and cook to the signal.

Sotya from zucchini and tomato paste in a slow cooker

Tomatoes in a vegetable honeycomb can be replaced with tomato paste. In this case, the dish will turn out to be more satisfying. At the same time, the gravy based on tomato paste will nourish all pieces of vegetables with its taste and make them softer, and also retain juiciness.

For 2 portions, prepare the following products:

• small young zucchini - 1 pc.;
• large onions are large - 1 pc.;
• medium carrots - 1 pc.;
• garlic fresh cloves - 2 pcs.;
• tomato paste without additives - 1 tbsp. l.;
• boiled water - 200 ml.;
• frying oil - 3 tbsp. l.;
• red pepper ground, ginger powder, salt to taste;
• sugar - 1 tbsp. l.

Step -by -step recipe with a tomato paste in a slow cooker:

1. Rinse the young zucchini well, since in the dish it will be used with the peel. Wipe the vegetable with a napkin to remove excess moisture. Cut the pulp with rings, then cut each part again in half.
2. Peel the onions with carrots, chop in half rings. Remove the husk from the garlic lobard, pass through the press. Pour the vegetable oil at the bottom of the multichanes, select the "Frying" program. Instead, you can use the Baking option.
3. When the oil becomes hot, fry the onion first to a transparent shade, then add the carrots and cook for 5 minutes. Stir the ingredients constantly, so they will be fried evenly.
4. Repair the menu to the “Extinguishing” option, load the zucchini. Dilute tomato paste with hot water and stir thoroughly. It is undesirable to use cold water for the dish, since the sauce will pour into a hot bowl, which can ruin its coating.
5. In a tomato paste, dilute spices with salt, sugar and garlic, pour it into a multicash. Do not add too much liquid, since the zucchini during the extinguishing will additionally secrete it. Mix vegetables. Now close the lid, set the time for 60 minutes. Cook to the signal. You can serve a honeycomb from the zucchini in hot or cold form.

Sotya from zucchini and eggplant in a slow cooker

You can diversify the taste of vegetable cells from zucchini when using eggplant. Such a vegetable must be pre -treated to remove unpleasant bitterness. This recipe is different from others. All vegetables are fried before extinguishing.

List of ingredients for honeycomb:

• eggplant and zucchini, young fruits - 0.5 kg each;
• carrots - 250 g.;
• salad pepper - 250 g.;
• ripe tomatoes - 300 g.;
• onion - 1 pc.;
• raw grind garlic - 2 pcs.;
• greens of parsley and dill - to taste;
• sunflower oil - 4 tbsp. l.;
• whole leaves of the laurel - 2 pcs.;
• fragrant pepper with peas - 2 pcs.;
• coriander is ground - a pinch;
• black and red pepper ground, salt to taste;
• white sugar - 1 tbsp. l. Without a hill.

How to cook a honeycomb with eggplant and zucchini in a slow cooker:

1. First of all, you need to prepare eggplant. Their pulp has a bitterness and you need to get rid of it for a dish. To do this, rinse the fruits with water. Some housewives leave the peel at the eggplant. But if the vegetables are ripe, then it must be cut off, since the peel is rough and spoil the dish.
2. Cut the pulp of the vegetable with a cube, salt well and leave for 10 minutes. Then transfer the pieces of eggplant into a colander and rinse thoroughly under running water. Since the vegetable will be fried, it is necessary to dry it from excess fluid, otherwise there will be oil spray. To do this quickly, put the eggplant on paper towels. Do not leave them on the table for a long time. They blacken quickly.
3. Wash the zucchini very thoroughly with clean water. Young fruits can be used in the honeycomb with the peel and seeds. Cut the vegetable with a cube. Wash the pepper, cut the stalk and remove the seeds with membranes. Grind the pulp with a cube.
4. Peel the carrots, cut in the form of a large cube. Grind the onion as for preparing the roasts on borsch, but not too small. Remove the husk from the garlic slices and pass through the garlic. Wash the greens and leave to dry.
5. Fresh tomatoes will give the dish light sourness and complement the taste of other vegetables. In order to not feel the skin of tomatoes in the dish, it should be removed before adding a vegetable to the multicash. To do this, boil water on the stove, make small cuts on the tomatoes and lower them into boiling water. Keep the fruits in water for 10-15 seconds, then take it out with a spoon, cool. The film can easily be removed from the pulp, so you can do it with your hands.
6. Finely chop tomatoes. During the preparation, they should break up and turn into gravy. If you prefer a more uniform sauce to the dish, then chop the pulp of the vegetable in a blender.
7. This recipe involves alternate frying products. Therefore, you first have to fry vegetables in several stages, and only then extinguish everything together. Turn on the multicooker on the program "Frying" or "Baking".
8. Pour half the oil, leave it to warm up. Download the onion, fry it until a transparent color appears, then add carrots. Constantly stirring, cook vegetables for 5 minutes. The next bookmark is sweet pepper. It has a delicate structure, so it needs less time to cook than for carrots and onions. Fry all together for 4-5 minutes.
9. At this stage, add chopped tomatoes and let them prepare for 7-10 minutes, depending on the density of the mass. You should get a thick tomato fill. Pour vegetables into a separate bowl. Multichash can not be washed.
10. Now pour 1 tbsp. l. vegetable oil. After it warms up to the "Frying" option, load eggplant. They must be completely dried from excess moisture. Cook them until an appetizing crust appears on the surface of the vegetable. In the same way, fry the zucchini in the remaining oil, but only separately from eggplant. In time preparation, the volume of vegetables will decrease several times.
11. After frying all the vegetables, transfer them to multicash, add spices, bay leaf, sugar and salt. Mix the ingredients well. Be sure to taste the gravy to taste and, if necessary, add seasonings or salt. Grind the greens, add to the vegetables. Stir again, close the multicooker lid.
12. Prepare the soot from vegetables for 30 minutes on the functions of "extinguishing". For too long you do not need to stew the dish, as the ingredients have previously fried. After cooking, let Sota cool slightly and take out a bay leaf. If you leave it in a dish, then vegetables will purchase a bitter taste. You can serve in any form.

Sotya from zucchini and colored cabbage in a slow cooker without frying

A multicooker will help you make vegetable soot with a more dietary dish. Vegetables are not pre -fried, but cooked in their juice. The gravy remains inside the multicacha, does not evaporate and retains the juiciness of each piece of vegetables. This recipe is also suitable for canning.

The number of ingredients for the recipe is Sotya:

• the fruits of zucchini are young - 2 pcs.;
• ripe tomatoes - 4 pcs.;
• carrots, salad pepper, onions - 1 pc. each vegetable;
• color cabbage of inflorescence - 0.5 kg.;
• fresh parsley - to taste;
• garlic fresh teeth - 1 pc .;
• vegetable oil for cooking - 4 tbsp. l.;
• sugar is ordinary, salt, a mixture of peppers is ground to taste.

How to make a honeycomb from zucchini and colored cabbage:

1. Cutting vegetables in this recipe will be made in the form of rings. Wash all the products thoroughly and wipe with wipes or put on a kitchen towel for drying. Use young zucchini so as not to cut the skin and you could leave the seeds. In addition, the pulp of such zucchini is more tender.
2. Peel the carrots with onions, cut the pepper in half and remove the seeds with membranes. Cut the zucchini and carrots in circles, onions with pepper half rings. Color cabbage must be divided into small inflorescences. Previously, it is not boiled, she will have enough time to cook.
3. Remove the skin from the tomato. To do this, lower them for 15 seconds in very hot water. Remove and after they cool, remove the film with your hands. Cut the pulp in half rings. Grind clean herbs, finely chop the garlic.
4. In this recipe, all vegetables are laid in layers, as for casserole. But there is a rule: the first and last layer should consist of tomatoes. Oil in the volume of 2 tbsp. l. Pour into the bowl, put half the tomato with an even layer.
5. Put the zucchini, carrots and onions with pepper on top. Pour the greens and garlic. Try to cover vegetables evenly. Sprinkle everything with sugar spices, salt. Use large grinding sea salt. It is more nutritious and will gradually melt, saturating the ingredients with the taste. Sugar neutralizes tomato acid.
6. In the bowl, lay out cauliflower and lay the rest of the tomatoes with the last layer. Pour vegetables on top 2 tbsp. l. vegetable oil. You can use sunflower oil. But the dish will receive a special aroma if you cook it in olive or sesame oil.
7. Close the slow cooker. To obtain a thicker gravy, open a hole for steam on the lid. An excess fluid will come out through it during cooking. For a large amount of sauce, close the hole.
8. Prepare vegetable soot on the extinguishing program for about 30-40 minutes. Adjust the time depending on the thickness of the cutting of vegetables. After preparing the dish, leave it to infuse under a closed lid for another 10 minutes. You can serve with potatoes. Sotya is equally tasty both warm and cold.
9. If you add 3 tbsp. l. 6 % vinegar, then the honeycomb can be preserved for the winter. Only in this case, be sure to taste it before rolling it with lids. Pour the dish only in sterile jars and hot. You can also add eggplant to zucchini.

Tasty and appetizing honeycomb with zucchini can now be cooked in a slow cooker. You can serve a vegetable dish yourself or as a side dish for meat. You can also add other vegetables in the honeycomb to your taste, just consider the time to extinguish them. Enjoy your meal!

Simple recipe for huts from zucchini and eggplant in a slow cooker, video