Rosa Cooking

Bulgarian pindjur

It bears this name because it was there that I met this recipe during the holidays when our friends were preparing, I liked it and took the recipe, I've been making it for years,

Bulgarian pindjur

Preparation steps

  • Roast the peppers, peel and chop. Peel a squash, grate it and chop finely. Chop the carrots.
  • Cook the beans and drain. Drain the peas as well. Chop the sour gherkins too.
  • Place the chopped carrots in the oil and fry for about 30 minutes, after adding the chopped peppers and continue to fry for another 15 minutes. Remove the roasted carrots and peppers with a slotted spoon. Put the same oil that is in the sickle to cook the tomato, which is cooked for 30 minutes - or until it becomes a very thick mixture (thick). Add salt to taste. When done, add cooked beans and peas, and chopped gherkins.
  • Mix well to combine all this and pour hot into jars, close.
  • Picture

Serving

Personally, when I do that, I first toast a little sugar, taking care not to burn it, I add oil and vinegar only then I put it to fry the carrots. This is because I personally like this taste more than toasted sugar. When I close the jars, I wrap them well in blankets and leave them until they have cooled down completely - then the lids close well. For me, this is a great side dish with fish, when Easter fasts I use it most often. I also serve it as a salad. This dose is enough for one large family. I always prepare half a dose. Me this fall 2010 - added 1/2 kg. marinated champignons

Tags

asap lunch pindjur pindur pindzur vegetables winter

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