Recipe: Bulgarian buttercup step by step with pictures | Handy.Recipes

Bulgarian buttercup

Cooked Bulgarian Lutonica

Nutritional Value

Lutenitsa is one of the most popular vegetable preserves in Bulgaria. It is made there in huge quantities, because this dish can be eaten with anything, added to soups and gravy. The name comes from the word fierce, that is, strong, excessive, spicy, although for the most part it is not. I made it without the hot peppers, but for those who like "hotter" You can add a few peppers.

Author of the recipe

Ingredients for Bulgarian lutein:


  • Bell pepper - 2.5 kg
  • Tomato - 2.5 kg
  • Eggplant (large) - 3 pcs
  • Carrots - 1 kg
  • Onions - 3 pcs
  • Garlic (1 head) - 7 cloves
  • Vegetable oil - 100 ml
  • Sugar - 2 tablespoon
  • Salt - 3 teaspoon
  • Oregano - 1 teaspoon
  • Parsley - 1 bunch.
  • Vinegar - 3 tablespoon
  • Black pepper - to taste

How to cook sweet lutein step by step with photos


Wash the tomatoes, make a cruciform incision and pour boiling water over them for a few minutes, then drain the water and peel them. Cut into pieces and chop them any way you want, with a blender or with a meat grinder. In the meantime we put the eggplants and the peppers in the oven. I peel the bell peppers, it's quicker to peel them later.

In a saucepan with a thick bottom we pour sunflower oil, put chopped onions and fry them until they become transparent. Then add minced carrots and fry for a few minutes, too.

After that, pour the crushed tomato, stir well, bring to a boil and stew over low heat for an hour, stirring, it must noticeably boil away.

Peppers and eggplants are baked, I leave them in the oven off for another 15-20 minutes, and then peel the pepper well peeled, no need to put it in a plastic sachet. Peel and also grind on a meat grinder. Pour the liquid out, we do not need it.

After about half an hour of tomato boiling add a tablespoon of salt, a tablespoon of sugar, pepper to taste and a tablespoon of oregano or any other herbs, stir and continue to stew.

After 1 hour add minced pepper and eggplant, minced garlic and chopped parsley. Braise, stirring for another 30 to 40 minutes.

About 10-15 minutes before the end of cooking add vinegar. After a few minutes, cool one spoonful and taste and add salt and sugar to taste, I added another 2 teaspoon of salt and 1 tablespoon of sugar. You can chill and puree it in a blender if you want, I left it as it is, I like small pieces of vegetables in it.

Pour the ready luteniza in sterile jars, close with a lid, turn upside down, wrap with something warm and leave until it cools down. It keeps well, I have it in the pantry on the landing. Bon appetit!

Nutritional Value:

Whole Dish:
Calories
2990.8 Calories
Protein
81.4 g
Fat
87.8 g
Carbohydrates
928.4 g
100g:
Calories
39.6 Calories
Protein
1.1 g
Fat
1.2 g
Carbohydrates
12.3 g

Salt, Black Pepper, Garlic, Onion, Tomato, Vegetable Oil, Sugar, Vinegar, Parsley, Eggplant, Oregano, Pepper, Roast, Carrot, Caviar

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