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Monday, July 20, 2026

How long to cook fresh vegetables on the stove? (Koliko dugo se kuva sveze povrce na sporetu?)

List for fresh vegetables (cooking in water, from the moment the water boils):

 Leafy vegetables 

1. SPINACH 

  • Spinach (leaves) – 2–3 minutes

2. Swiss chard

  • Swiss chard (leaves and stems cut to 3–5 cm) – 5–8 minutes

3. KALE

  • Kale (leaves cut into 4–5 cm) – 8–12 minutes
3b. COLLARD GREENS 
  • Collard greens (leafy kale) young leaves: about 15–25 minutes
  • Collard greens (leafy kale) more mature, thicker leaves: about 30–45 minutes
  • Collard greens (leafy kale) very firm leaves: up to 60 minutes

4. NETTLE

  • Nettles (leaves) – 3–5 minutes

5. GREENS

  • Greens (leaves cut into 2–3 cm strips) – 5–8 minutes

6. BOK CHOY

  • Bok choy (pak choy): leaves – 2–3 minutes
  • Bok choy: stems cut to 2–3 cm – 4–6 minutes
  • Bok choy: whole small head - 5-7 minutes

 Cruciferous vegetables (brassica vegetables) 

7. BROCCOLI

  • Broccoli (florets 3–5 cm) – 4–6 minutes
  • Broccoli (stalks, rings or sticks 1–2 cm) – 8–12 minutes

8. CAULIFLOWER

  • Cauliflower (flowers 3–5 cm) – 6–8 minutes
  • Cauliflower (stalks, rings or sticks 1–2 cm) – 10–15 minutes

9. CABBAGE

  • Cabbage (roughly cut, strips 2–3 cm) – 10–15 minutes

10. BRUSSEL SPROUTS 

  • Brussels sprouts (whole heads) – 8–10 minutes

11. KOHLRABI

  • Kohlrabi (cubes 2–3 cm) – 15–20 minutes
  • Kohlrabi (1 cm rings) – 10–15 minutes

 Root and bulb vegetables 

12. CARROT

  • Grated carrots - 1-2 minutes (or not cooked)
  • Rings 0.5 cm – 6–8 minutes
  • Rings 1 cm – 8–10 minutes
  • Cubes 1 × 1 cm – 8–10 minutes
  • Cubes 2 cm – 10–12 minutes
  • Carrot (whole medium, 15–20 cm) – 20–30 minutes

13. CELERY (ROOT)

  • Celery root (cubes 2–3 cm) – 10–15 minutes

14. PARSNIP

  • Parsnips (2–3 cm rings or cubes) – 10–15 minutes

15. BEETROOT 

  • Beetroot (whole medium) – 40–60 minutes
  • Beetroot (cubes 2–3 cm) – 20–30 minutes

16. LEEK

  • Leek (rings 1–2 cm) – 8–10 minutes

17. ONION

  • Onion (quarters or large pieces) – 10–15 minutes

18. PARSLEY (ROOT)

  • Parsley root (rings 0.5–1 cm) – 10–12 minutes
  • Parsley root (cubes 2–3 cm) – 12–15 minutes

19. TURMERIC (ROOT)

  • Turmeric root (thin rings 0.5 cm) – 5–8 minutes
  • Turmeric root (3–5 cm piece) – 10–15 minutes

20. GINGER (ROOT)

  • Ginger root (thin rings 0.3–0.5 cm) – 5–10 minutes
  • Ginger root (piece 3–5 cm) – 10–15 minutes

21. CHICORY (ROOT)

  • Chicory root (1 cm rings) – 10–15 minutes
  • Chicory root (cubes 2–3 cm) – 15–20 minutes

22. GARLIC

  • Garlic (whole clove) – 5–8 minutes
  • Garlic (chopped) – 1–2 minutes (usually added towards the end of cooking)

23. HORSERADISH (ROOT)

  • Horseradish root (rings 0.5–1 cm) – 10–15 minutes
  • Horseradish root (cubes 2–3 cm) – 15–20 minutes

24. SPRING ONION

  • Spring onion (white part, rings 1–2 cm) – 5–7 minutes
  • Spring onion (green part, cut 2–3 cm) – 2–3 minutes

25. TURNIP

  • Turnips (cubes 2–3 cm) – 15–20 minutes

Turnips (1 cm rings) – 10–15 minutes

26. RADISH

  • Radish (whole small) – 8–10 minutes
  • Radish (rings 0.5–1 cm) – 3–5 minutes

 Starchy vegetables 

27. POTATO

  • Potatoes (cubes 2–3 cm) – 10–15 minutes
  • Potatoes (whole medium, 150–200 g) – 20–30 minutes

28. SWEET POTATO

  • Sweet potato (cubes 2–3 cm) – 10–15 minutes

29. PEAS

  • Peas (grains) – 3–5 minutes

30. CORN

  • Sweet corn (grains) – 5–7 minutes
  • Corn on the cob (young sweet corn) – 8–10 minutes
  • Corn on the cob (older sweet corn) – 10–15 minutes
  • Corn on the cob (fodder or very ripe) – 20–30 minutes

 Above-ground vegetables 

31. ZUCCHINI

  • Zucchini (rings or crescents 1–2 cm) – 5–7 minutes

32. PEPPER

  • Peppers (strips 1–2 cm or cubes 2 cm) – 5–8 minutes
  • Whole small bell pepper – 8–10 minutes
  • Whole medium bell pepper – 10–12 minutes
  • Whole large bell pepper – 12–15 minutes
  • Stuffed peppers for 5-8 minutes to soften, then stuffed and finished cooking in a sauce or baked in the oven.

33. EGGPLANT 

  • Eggplant (cubes 2–3 cm) – 8–10 minutes
  • Eggplant (rings 1–2 cm) – 6–8 minutes

34. TOMATO

  • Whole tomatoes (medium, for peeling) - 30-60 seconds
  • Tomatoes in quarters – 5–10 minutes
  • Diced tomatoes 2–3 cm – 10–15 minutes
  • Tomatoes for sauce (cut into pieces) – 20–30 minutes
  • Whole tomatoes for cooking in dishes (e.g. soups, stews) – 10–15 minutes

35. GREEN TOMATO

  • Green tomatoes (1 cm rings) – 5–8 minutes
  • Green tomatoes (quarters) – 8–12 minutes

36. TOMATILLO

  • Tomatillo (whole fruit) – 5–7 minutes
  • Tomatillo (cut in half) – 3–5 minutes

 Legumes 

37. GREEN BEANS

  • Green beans (whole or halved) – 10–15 minutes

 Mushrooms 

38. MUSHROOMS

  • Mushrooms: whole small ones (champignons 3–4 cm) – 8–10 minutes
  • Mushrooms: halves – 6–8 minutes
  • Mushrooms: leaves about 0.5 cm thick – 4–6 minutes
  • Mushrooms: diced 2 cm – 5–7 minutes

 Other vegetables and shoots 

39. ASPARAGUS 

  • Asparagus thin stalks (up to 1 cm in diameter) – 2–4 minutes
  • Asparagus medium stalks (1–1.5 cm in diameter) – 3–5 minutes
  • Asparagus thicker stalks (more than 1.5 cm in diameter) – 5–7 minutes

Flowering vegetables


40. ARTICHOKE 

  • Whole small artichoke (up to 8 cm in diameter) – 20–30 minutes
  • Whole medium artichoke (8–10 cm in diameter) – 30–40 minutes
  • Whole large artichoke (over 10 cm in diameter) – 40–50 minutes
  • Artichoke heart (fresh, whole) – 10–15 minutes
  • Artichoke hearts (halves or quarters) – 8–12 minutes


Lista za sveze povrce (kuvanje u vodi, od trenutka kada voda provri):

 Lisnato povrce 

1. SPANAC

  • Spanać (listovi) – 2–3 minuta

2. BLITVA

  • Blitva (listovi i stabljike isečeni na 3–5 cm) – 5–8 minuta

3. KELJ

  • Kelj (listovi isečeni na 4–5 cm) – 8–12 minuta
3b. RAŠTAN ILI LISNATI KELJ 
  • Rastan (lisnati kelj)  mladi listovi: oko 15–25 minuta
  • Rastan (lisnati kelj) zreliji, deblji listovi: oko 30–45 minuta
  • Rastan (lisnati kelj) veoma čvrsti listovi: do 60 minuta

4. KOPRIVA

  • Kopriva (listovi) – 3–5 minuta

5. ZELJE

  • Zelje (listovi isečeni na trake 2–3 cm) – 5–8 minuta

6. BOK COJ

  • Bok coj (pak coj): listovi – 2–3 minuta
  • Bok coj: stabljike isečene na 2–3 cm – 4–6 minuta
  • Bok coj: cela mala glavica – 5–7 minuta

 Kupusnjace 

7. BROKOLI 

  • Brokoli (cvetići 3–5 cm) – 4–6 minuta
  • Brokoli (drške, kolutovi ili štapići 1–2 cm) – 8–12 minuta

8. KARFIOL

  • Karfiol (cvetići 3–5 cm) – 6–8 minuta
  • Karfiol (drške, kolutovi ili štapići 1–2 cm) – 10–15 minuta

9. KUPUS

  • Kupus (krupno sečen, trake 2–3 cm) – 10–15 minuta

10. PROKELJ

  • Prokelj (cele glavice) – 8–10 minuta

11. KELERABA 

  • Keleraba (kockice 2–3 cm) – 15–20 minuta
  • Keleraba (kolutovi 1 cm) – 10–15 minuta

 Korenasto i lukovicasto povrce 

12. SARGAREPA

  • Rendana šargarepa – 1–2 minuta (ili se ne kuva)
  • Kolutovi 0,5 cm – 6–8 minuta
  • Kolutovi 1 cm – 8–10 minuta
  • Kockice 1 × 1 cm – 8–10 minuta
  • Kockice 2 cm – 10–12 minuta
  • Šargarepa (cela srednja, 15–20 cm) – 20–30 minuta

13. CELER (KOREN)

  • Celer koren (kockice 2–3 cm) – 10–15 minuta

14. PASKANAT

  • Paškanat (kolutovi ili kockice 2–3 cm) – 10–15 minuta

15. CVEKLA

  • Cvekla (cela srednja) – 40–60 minuta
  • Cvekla (kockice 2–3 cm) – 20–30 minuta

16. PRAZILUK

  • Praziluk (kolutovi 1–2 cm) – 8–10 minuta

17. CRNI LUK

  • Crni luk (četvrtine ili krupni komadi) – 10–15 minuta

18. PERSUN (KOREN)

  • Koren peršuna (kolutovi 0,5–1 cm) – 10–12 minuta
  • Koren peršuna (kockice 2–3 cm) – 12–15 minuta

19. KURKUMA (KOREN)

  • Koren kurkume (tanki kolutovi 0,5 cm) – 5–8 minuta
  • Koren kurkume (komad 3–5 cm) – 10–15 minuta

20. DJUMBIR (KOREN)

  • Koren djumbira (tanki kolutovi 0,3–0,5 cm) – 5–10 minuta
  • Koren djumbira (komad 3–5 cm) – 10–15 minuta

21. CIKORIJA (KOREN)

  • Koren cikorije (kolutovi 1 cm) – 10–15 minuta
  • Koren cikorije (kockice 2–3 cm) – 15–20 minut

22. BELI LUK

  • Beli luk (ceo čen) – 5–8 minuta
  • Beli luk (iseckan) – 1–2 minuta (najčešće se dodaje pred kraj kuvanja)

23. REN (KOREN)

  • Koren rena (kolutovi 0,5–1 cm) – 10–15 minuta
  • Koren rena (kockice 2–3 cm) – 15–20 minuta

24. MLADI LUK

  • Mladi luk (beli deo, kolutovi 1–2 cm) – 5–7 minuta
  • Mladi luk (zeleni deo, isečen 2–3 cm) – 2–3 minuta

25. REPA

  • Repa (kockice 2–3 cm) – 15–20 minuta
  • Repa (kolutovi 1 cm) – 10–15 minuta

26. ROTKVICA

  • Rotkvica (cela mala) – 8–10 minuta
  • Rotkvica (kolutovi 0,5–1 cm) – 3–5 minuta

 Skrobno povrce 

27. KROMPIR

  • Krompir (kockice 2–3 cm) – 10–15 minuta
  • Krompir (ceo srednji, 150–200 g) – 20–30 minuta

28. BATAT

  • Batat (kockice 2–3 cm) – 10–15 minuta

29. GRASAK

  • Grašak (zrna) – 3–5 minuta

30. KUKURUZ

  • Kukuruz šećerac (zrna) – 5–7 minuta
  • Kukuruz u klipu (mladi šećerac) – 8–10 minuta
  • Kukuruz u klipu (stariji šećerac) – 10–15 minuta
  • Kukuruz u klipu (stočni ili vrlo zreo) – 20–30 minuta

 Nadzemno povrce 

31. TIKVICE

  • Tikvice (kolutovi ili polumeseci 1–2 cm) – 5–7 minuta

32. PAPRIKA

  • Paprika (trake 1–2 cm ili kockice 2 cm) – 5–8 minuta
  • Cela manja paprika – 8–10 minuta
  • Cela srednja paprika – 10–12 minuta
  • Cela veća paprika – 12–15 minuta
  • Paprika za punjenje  5–8 minuta da omekša, a zatim se puni i završava kuvanje u sosu ili peče u rerni.

33. PATLIDZAN 

  • Patlidžan (kockice 2–3 cm) – 8–10 minuta
  • Patlidžan (kolutovi 1–2 cm) – 6–8 minuta

34. PARADAJZ 

  • Paradajz ceo (srednji, za skidanje ljuske) – 30–60 sekundi
  • Paradajz na četvrtine – 5–10 minuta
  • Paradajz na kockice 2–3 cm – 10–15 minuta
  • Paradajz za sos (isečen na komade) – 20–30 minuta
  • Paradajz ceo za kuvanje u jelu (npr. čorbe, paprikaš) – 10–15 minuta

35. ZELENI PARADAJZ 

  • Zeleni paradajz (kolutovi 1 cm) – 5–8 minuta
  • Zeleni paradajz (četvrtine) – 8–12 minuta

36. TOMATILJO

  • Tomatiljo (ceo plod) – 5–7 minuta
  • Tomatiljo (prepolovljen) – 3–5 minuta

 Mahunasto povrce 

37. BORANIJA

  • Boranija (cela ili prepolovljena) – 10–15 minuta

 Pecurke  

38. PECURKE

  • Pečurke: cele male (šampinjoni 3–4 cm) – 8–10 minuta
  • Pecurke: polovine – 6–8 minuta
  • Pecurke: listići debljine oko 0,5 cm – 4–6 minuta
  • Pecurke: kockice 2 cm – 5–7 minuta

 Ostalo povrce i izdanci 

39. SPARGLE

  • Spargle tanke stabljike (do 1 cm prečnika) – 2–4 minuta
  • Spargle srednje stabljike (1–1,5 cm prečnika) – 3–5 minuta
  • Spargle deblje stabljike (preko 1,5 cm prečnika) – 5–7 minuta

 Cvetno povrce 

40. ARTICOKA 

  • Cela mala artičoka (do 8 cm prečnika) – 20–30 minuta
  • Cela srednja artičoka (8–10 cm prečnika) – 30–40 minuta
  • Cela velika artičoka (preko 10 cm prečnika) – 40–50 minuta
  • Srce artičoke (sveže, celo) – 10–15 minuta
  • Srce artičoke (polovine ili četvrtine) – 8–12 minuta


Posted by The Minuette Food Recipes at 9:14 PM
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