Here I present a classic vegan version of this traditional dish for Bulgarians. My grandmother always added okra and eggplant – it’s great if you have these vegetables. If you prefer it with meat – no problem to add pieces of deboned pork neck in the recipe. In this case, reduce the amount of oil, as the meat is greasy.
2 kg potatoes cut into big pieces
1 kg green beans, well cleaned and chopped (I use mostly frozen or canned – it is quick and easy);
1 red pepper, chopped
1 onion (also can use leeks), finely chopped
270 g drained pea from a can
sunflower oil to taste
black pepper to taste
1 tbsp salt
1 tbsp savory
2 tbsps smoked red paprika
3 pcs. bay leaf
dried red peppers, crushed
parsley to taste, finely chopped
400 g tomato puree (could be canned)
Put all the products (including spices, tomato puree and the sunflower oil, without parsley and dried peppers) in a pan. I pour water to cover 2/3 of the content.
Bake in a preheated oven at 200ᴼC to soften the vegetables. Periodically stir to make them roasted on all sides. Shortly before the meal is ready, add the dried peppers and parsley. Leave in the oven for another 5-10 min.
Tomato puree greatly flavors other products, so I prefer to add it at the beginning, although this increases the baking time.
If you add it later, consider the amount of water at the beginning. The goal is to get a thick dish.
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