Ghiuvetch - Bulgarian Stew
|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)|
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.
6.Serve warm garnished with yogurt or smetana along with baked potatoes.