Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. French fries go well with it, but also rice, then it`s the classic Djuvecreis.
5. 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.
6. Good Appetite!