2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the traditional Bulgarian dishes is stew. It is delicious and nutritious and easy to prepare.
The stew is characterized by the stuffing with red pepper. It is made in cases when rice is not added to the dish. When rice is added, the stew is white. In both cases, however, a large amount of onion is added.
Stews can be lean or meat, and meat needs more time to prepare and pre-process the meat.
Lean bean stew is delicious and nutritious and suitable for vegetarians.
Necessary products: 2 large onions, half a kilo of ripe beans, 1 red pepper, 1 carrot, 5 cloves garlic, a little celery - from the green part, 4 tomatoes or 4 tablespoons tomato paste, 80 ml oil, salt, 1 tablespoon red pepper, chopped mint leaves.
Put the beans on the stove and as soon as it boils, pour the water. Wash, return to the pan and pour 1.5 liters of water. Onions, carrots, peppers, celery and garlic are finely chopped and poured over the beans when they boil.
Leave on low heat for about two hours until the beans soften. Add salt and remove from the heat. Make the stuffing in a suitable dish - fry the flour in the heated oil until golden, add the red pepper.
Stir in the grated tomatoes or tomato paste, stirring constantly. Pour the porridge into the pot with the beans, mix well and bring to the boil.
Before removing from the heat, pour the mint. You can also add dried hot pepper to make the stew more spicy.
Pop stew with pork is one of the most delicious stews.
Necessary products: 1 kg of balochka, 500 g of boned pork, 1 onion, 4 cloves of garlic, 30 ml of oil, 2 tablespoons of tomato paste, 1 glass of red wine, red pepper, black pepper, salt, savory, bay leaf.
Fry the meat, cut into chunks, in the heated oil. Add the finely chopped onion and garlic. Once everything is fried, sprinkle with black pepper, savory and add the bay leaf.
Using a slotted spoon, remove the meat and onions and place on a plate. Fry the cleaned broth in the remaining fat without cutting.
In order not to burn and to suffocate the balochka well, add 1 cup of hot water. Once the water has evaporated, return the meat to the pan, salt, sprinkle with red pepper and pour over the red wine.
Pour another glass of water and simmer on low heat. When the meat and onions are completely cooked, the stew is thickened with flour and tomato paste is added.
Allow to simmer for another 5 minutes, stirring occasionally. Serve warm and sprinkled with parsley.
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