How To make Balkan Vegetable Stew
1/4 cup oil
2 medium onions
sliced
2 cloves garlic :
minced
1 cup vegetable broth
1 1/2 teaspoons salt
1/2 teaspoon each thyme and basil
1/4 teaspoon pepper
4 carrots sliced thin
1 small zucchini :
sliced thin
4 medium diced
2 cups cut green beans
1 small eggplant :
cubed and unpeeled
1 large green pepper cut in strips
1 small head cabbage
1 small head cauliflower :
florets
1 can (16 oz.) tomatoes cut up
:
Toasted Walnut Sauce 2 slices white bread :
crust removed
1 cup walnuts -- shelled
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
In medium saucepan in hot oil saute onions and garlic 3 minutes. Add broth, sa lt, thyme, basil and pepper. Combine remaining ingredients except Sauce in lar ge casserole (shred cabbage coarse). Bring broth mixture to boil and pour over vegetables . Cover; bake in preheated oven (350 degrees) for 30 minutes or un til vegetables are tender. Serve hot or cold with Toasted Walnut Sauce. Make 6 servings. Per serving: 263 cal., 9 g pro., 39 grams car., 9 g fat, 3 mg. ch ol.
TOASTED WALNUT SAUCE: Soak bread in water to cover until well saturated. In heavy skillet over mediu m heat, cook walnuts 5 to 7 minutes, stirring occasionally, until lightly toast ed. Drain bread, squeeze dry. In blender or food processor grind walnuts fine. Add bread, salt, pepper and half milk. Continue whirling until smooth. Gradu ally add remaining milk to give thick yet smooth, pourable sauce.
Good served with green salad, hot rolls.
busted by sooz
How To make Balkan Vegetable Stew's Videos
Greek Peas and Potato Stew Arakas Latheros
Arakas latheros is a delicious Greek peas stew with potatoes that's easy to make with just a couple of simple ingredients. It's a great summer stew that you can make with fresh peas but works just as well with frozen peas.
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Classic Balkan Veal Stew or Soup (Dive Bar Veal Stew)
#vealstewrecipe #vealsoup
Full recipe:
Veal stew with potatoes is a thick and popular Balkan soup. This veal broth dish is on the menu of many old school bars and restaurants in the region, and that’s why it’s often called ‘the dive bar stew’ (kafanska teleća čorba).
These establishments often make fantastic veal and beef stews full of flavor. The trick was making this meat and potato stew in large quantities. There is something so tasty about a stew that has been cooking for hours in a large pot.
As such it can be hard to know how to make veal stew at home taste as great as it does at an eatery. Luckily, there is nothing to worry about because this recipe for veal stew with potatoes is just perfect.
This specific thick and tasty veal soup was inspired by a restaurant in Jablanica (Bosnia and Herzegovina). I stopped there one time after having some dental work done. I was in great pain, and hungry at the same time. And all I could think about was having a bowl of comforting, warm, delicious soup.
The potato and veal stew they served was so good that for days my sister and I worked on developing the recipe and testing all ingredients to get the recipe right. What you have in front of you is the recipe for the best, realest Balkan dive bar veal stew with potatoes you’ve ever had in your life.
The taste is achieved by first browning the stew meat for a second so that it seals all the juices inside. Broth, vegetables and spices are then added and the soup is stewed on low until it arrives at a perfect softness and thickness of ingredients.
Bon appetit!
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Balkan Salsa (Tomato and Red Pepper Spread Pindjur)
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Pasulj - Balkan Style Beans
Pasulj is the classic bean soup from the Balkans, this time made with canned beans to make the recipe quicker and easier.
If you want to use dry beans, be sure to soak them overnight and rinse them well, then cook for an hour or 90 minutes and rinse again before you start with the rest of the recipe.
I used the following ingredients for two people, but this is a very forgiving recipe, so feel free to experiment.
You can use a different sausage, or leave it out for a vegetarian version.
INGREDIENTS
Main:
2 cans white or brown beans
1 smoked sausage, cut in pieces
Vegetables:
1 large onion, finely diced
2 carrots, chunked
1 piece celeriac, chunked
3 cloves garlic, chunked
Herbs and spices:
2 bay leaf
1 tsp paprika
1/2 tsp pepper corn
1/2 tsp marjoram
1/2 tsp ground caraway
Both caraway and marjoram should help with any beans-related issues.
Other:
700 ml water
tomato paste
salt & pepper to taste
Roux:
2 tbsp oil
1 tbsp flour
1/2 tsp paprika
Vegetable Rice Pilaf - Balkan Style -- Can be made Vegetarian/Vegan (substitute Chicken Broth)
Ingredients
Rice 1 Cup
Warm Water 2 cups - Vegeterian Option — just substitute Water with Vegetable Stock
Green Onions: 3
Onion: 1/4
Carrots: 1
Garlic Cloves: 2
Chicken cube (or substitute water with chicken broth): 2
Olive Oil 1 Tsp
Paprika 1 Tsp
Pepper a dash
Vegeta (Worldmarket) 1 Tsp
Salt 1 Tsp (or as you desire)
Parsley as much as you like