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Ghiuvetch - Bulgarian Stew

Veggie.Lover's picture
Ingredients
  Sunflower oil 2 Teaspoon (10 Milliliter)
  Finely chopped onion 1 Medium
  Celery stick 4 , diagonally sliced
  Grated horseradish 3 Teaspoon (15 Milliliter)
  Paprika 15 Milliliter (1 Tablespoon)
  Frozen sweet corn kernel 1 Pound (450 Gram)
  Roughly chopped walnuts 4 Ounce (100 Gram)
  Finely chopped fresh parsley 30 Milliliter (2 Tablespoon)
  Dill weed 1 Teaspoon (5 Milliliter)
  Vegetable stock 1⁄4 Pint (150 Milliliter)
  Shredded red cabbage 8 Ounce (225 Gram)
  Shoyu/Salt if preferred To Taste
  Black pepper To Taste
  Baked potatoes/Potatoes florentine 1 1⁄2 Cup (24 tbs) (To Serve)
Directions

MAKING
1.In a large saucepan, heat some oil and fry onions in it for 4-5 minutes until tender.
2.Stir in celery, horseradish, paprika and cook for 2-3 minutes.
3.Add sweet corn, walnuts, herb and stock and simmer the ingredients after putting the lid on.
4.Stir in red cabbage and cook for 10- 15 more minutes.
5.Add seasoning of shoyu and pepper.

SERVING
6.Serve warm garnished with yogurt or smetana along with baked potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Corn
Cook Time: 
45 Minutes

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