This vegetarian variant of traditional Serbian dish is no less tasteful than its “meat” relative. The preparation is fast and easy and, thanks to soy, it’s cheap.
Ingredients for 4 persons
| 30 ml | sunflower-oil |
|---|---|
| 200 g | tomatoes |
| 100 g | soy chunks |
| 300 g | bell peppers |
| 2 tablespoons | of spicey salt |
| 250 g | onions |
| 150 ml | tomato juice |
Preparation
In a greater number of stores you can by a frozen mixture of vegetables for this dish. If you decide to use a frozen mixture, do not unfreeze it, use it while it is still frozen. In this way you will escape a unpleasant smell of frozen vegetables.[/tipi]
Mince the onion.
Peel the tomatoes and cut them into cubes.
Cut the bell pepper into cubes, too.
[tip]All ingredients in the frozen mixture are already cuten except tomatoes which you will have to peel and cut.
Frying
Warm up oil in a middle size pan.
Add the onion and fry it until achieve golden-yellow colour.
Mix the onion oftenly, it need just a little to get burned.
After you fried the onion for 10 minutes, add the bell pepper and fry it until become soft. The dish will have better taste if you fry, not brais, these two ingredients.
Add some water only if it's necessery.
Warm up water (around 4dcl) in a smaller pan, add 1 tablespoon of spicy salt and put the soy into the pan. Cook the soy until become soft.
After the onion and bell peppers are fried, add spicy salt and chili. On this amount of stew it is optimaly one teaspoon but, at the end, everything is a matter of taste.
You can put a chili pepper into the stew instead a chili but it is easier to regulate the sharpness of the stew if you are using chili.
Add already cuten tomatoes, the soy and tomato juice.
Strain the soy well before you add it into the stew.
Put the stew on the cooker and cook it until excess of water evaporates. Mix it periodically.
Serving
Serve the stew warm.
Bon Appetit!
Comments