Djuvec À La Dragi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 medium onion (s)
- 1 glass bell pepper (s), grilled (large glass) approx. 650 g
- 2 cans tomato (s), peeled, 45 g each
- sunflower oil
- 2 cans 300 g or 600 g frozen peas each
- 2 tablespoon Vegeta
- 1 teaspoon paprika powder, noble sweet
- Pepper, black
- 4 teaspoons parsley, frozen
- 1 teaspoon sugar, optional
Print Recipe
Pin Recipe Instructions
- Drain the peas (if canned), cut the onions into cubes, drain the pickled peppers (retain any additions from the pickling) and cut into medium-sized cubes and drain the tomatoes, catching the liquid and dicing the pulp to cut. Provide everything.
- Heat some oil in a pan with a high rim and sauté the onions lightly, then add the peppers and sauté them. After 10-15 minutes add the tomatoes with the collected juice and the peas and simmer for another 10 minutes on a low flame. Now season with Vegeta (therefore no salt), pepper, parsley and paprika. If necessary, counteract the acidity with sugar. Reduce to the desired consistency on a small flame, stirring occasionally.
- Tips: Djuvec goes well with minced meat dishes or other meat dishes in combination with chopped onions, ajvar and pickled peppers as an independent side dish.
- French fries go well with it, but also rice, then it`s the classic Djuvecreis.
- The duration of the boiling depends on personal taste, we often cook the side dish a day in advance and then slowly warm it up while adding water.
- Good Appetite!
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