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

Homemade buttercup

Cooked homemade luteal

Nutritional Value

Love for Bulgarian cuisine never fades. Years ago we fell in love with Bulgarian buttercream by accident after trying it every time we traveled to Bulgaria by car, we ended up taking home a case of factory-made buttercream. When crossing the border Bulgarian border guards smiled approvingly, and in Moldova, and after the closure of the Ukrainian border, in Brest the border guards did not understand - why so much? Talking with Bulgarians, I found out that many families cook it for winter in quantities similar to how we close mushrooms. And each family has its own recipe. Finally this year I got ready and made it by the assembled recipe, which I present here.

Author of the recipe

Ingredients for homemade buttercup:

  • Tomatoes (Preferably not greenhouse tomatoes, but ground ones) - 3 kg
  • Sweet pepper (Preferably in bright colors - red, orange, yellow, and relatively flat fruits. ) - 3 kg
  • Eggplant - 1.5 kg
  • Onions - 100 g
  • Olive oil - 75 ml
  • Sugar - 4 tablespoon
  • Salt - 1 tablespoon

How to cook homemade luteniza step by step with photos

So I've learned the ratio for my lutein: tomatoes-bulgarian peppers-almond, like 2:2:1. I wash the tomatoes and make an incision. This is to get the skin off the tomatoes more easily.

Dip the tomatoes into the boiling water. As soon as the skin starts to peel off I take them out.

The result is just cooked tomatoes with their peel easily peeled. Let them cool down.

Grind the cooled tomatoes with a meat grinder or chop them with a food processor

Put the resulting mashed tomatoes on the fire and boil for an hour from the moment of boiling.

While the puree is boiling we prepare sweet bell pepper. Rinse them well and without separating place them on a baking tray (rack)

We preheat the oven to 200-220 degrees and put the pepper in it for 30 minutes. If pepper burns it is not terrible - it burns peel of pepper.

After half an hour we take the pepper out and let it cool.

Take tomato puree off fire and grind the contents with an immersion blender.

We strain the puree through a sieve to remove seeds and non-digestible impurities.

We only have seeds left in the sieve.

Place the pureed tomato puree back on the fire to boil it down.

Prepare the eggplants. Cut off the stalks and prick them all over, so that they do not burst when heated. Place in an oven heated to 200-220 degrees for half an hour.

Remove the eggplants from the oven and let them cool.

Peel and de-seed the cooled bell peppers.

I peel an onion and finely chop it. I put the onion and the pepper through a meat grinder. If you want your lutein to be spicier, you can add a hot pepper pod, removing the seeds beforehand.

Peel eggplants from skin and seeds

Due to the fact that the peeling of small seeds from eggplants is very laborious work, I do the same as with tomatoes. I shred the eggplants with a blender and then rub the mass through a sieve.

I add chopped peppers and eggplant puree to a container, where the tomato puree has already boiled away. I mix the mixture. I add sugar, salt, olive oil.

Boil everything until it reduces in volume, trying it all the time. If you need more sugar or salt - adjust. This process took me about two hours. As a result we have a thick mass with an amazing flavor and aroma.

We wrap the resulting buttercup in pre-sterilized jars, cover and place in a bowl with water. If you have 500 ml jars, the time to sterilize the contents is 15 minutes, after boiling water.

In view of the fact that my kids like a more homogeneous buttercream, I chopped some of the finished product extra with an immersion blender. It's a little lighter in the photo. This year I'm with real homemade lutenite.

Nutritional Value:

Whole Dish:
2817.4 Calories
64.4 g
86.8 g
945.1 g
38.5 Calories
0.9 g
1.2 g
12.9 g

Salt, Spicy, Sugar, Onions, Olive Oil, Sweet, Eggplant, Salty, Vegetable, Bell peppers, Caviar, Preserves

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