Potato, Green Pea, Carrot, and Vegetable Marrow Stew

Summer time is the time when we can cook various vegetable dishes – light and rich, useful and tasty, bright, appetizing, and so different!

To help you vary your usual menu, we offer a new solution for vegetable summer stew. This dish doesn’t contain meat but is no less tasty or nourishing.

One more advantage of this stew is that it can be served hot, warm or even cooled.


  • 2 carrots
  • 1 bulb onion
  • 1 cup of water
  • 5-7 young potatoes
  • 2 vegetable marrows
  • 1/2 tsp red ground pepper
  • 300 g (10,5 oz) green peas
  • vegetable oil (for frying)
  • fresh basil leaves – to taste
  • fresh parsley – to taste
  • salt – to taste


Wash, peel, and slice vegetable marrows. Preheat vegetable oil and fry them slightly. Set aside vegetable marrows for a while.

Rinse, peel, and slice carrots. Peel and chop a bulb onion finely. Combine the carrot with onion and fry the ingredients until soft.

Peel and wash potatoes. Cut them into medium pieces. Add the potato and green peas to the vegetables. Adjust red ground pepper and salt to your taste. Then add chopped parsley and basil leaves. Cook until the potato becomes soft. Transfer the ingredients to the pan and pour 1 cup of water above. Stir to combine, cover the pan with a lid, and stew everything for 15-20 minutes.

Add the vegetable marrows to the stew and mix everything. Cook the stew for 5 minutes more.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for vegetable stew? If so, please let us know in the comments below or write us an e-mail.