Bulgarian lutenitsa recipe with eggplant and carrots for the winter
Sauce for winter storage lutenitsa with eggplant has a pungent taste. It is considered a traditional dish in Bulgaria. You can use other vegetables during the cooking process. The dish will definitely be appreciated by every family member and guests.
Seasoning with eggplant
In order to cook lutenitsa, you need to be patient and time consuming, but the result will pay off. Bulgarian lutenitsa recipe for the winter with eggplants and other vegetables.
For the dish, you need to choose red bell peppers. They will give the sauce a pleasant, appetizing appearance. It is better to prepare eggplants of a large size. Large vegetables have more pulp, which is needed for dressing. Tomatoes need ripe, fleshy and sweet taste.
- Selected tomatoes 3 kg, eggplants 1 kg and peppers in the amount of 2 kg are washed under cool running water.
- In blue, the stalks are cut off. Vegetables are laid out on a baking sheet with foil. Bake in the oven for about 30 minutes. Then they are placed under a press so that the excess liquid is glass.
- After a while, the baked eggplants are peeled, and the pulp is chopped with a blender.
- Bell peppers are also distributed on a baking sheet and baked in the oven for about 20 minutes (you need to turn the peppers several times during the cooking process).
- The peppers are sent to a container, which is covered with foil for 10 minutes. During this time, the vegetables will sweat and it will be easy to peel them off. Be sure to clear of grains and partitions.
- The pepper pulp is sent to a blender bowl and minced.
- Tomatoes also need to be peeled, for this they are placed in boiling water for 2 minutes.
- The peeled tomatoes are mashed with a blender, pour the tomato paste into a saucepan and cook, stirring occasionally, for 30 minutes.
- At this time, the heads of garlic are peeled (there should be about 200 g of cloves), seeds and stalks are removed from 4 pieces of hot pepper. Send the spices to the blender.
- Chopped eggplants and bell peppers are added to the tomato paste, brought to a boil.
- Then you need to salt the mass, add 150 g sugar and garlic-spicy dressing. As soon as the mass boils again, cook for 10 minutes.
- Vinegar 100 ml is poured last.
- The finished lutenitsa is distributed over a sterilized jar, covered with lids and set to sterilize for 15 minutes.
Banks are rolled up with metal lids and wait for complete cooling. Then you can move it to a cool, dark place for long-term storage.
Classic version
With a bright, rich taste, an appetizer is obtained that can be served with meat or other dishes. For another recipe popular among housewives, the Bulgarian lutenitsa recipe for the winter will require the following ingredients.
- Select 1 kg of ripe bell pepper with thick walls and 400 g of tomatoes with fleshy insides.
- The peppers are cut in half, the seeds and partitions are removed and the stalks are cut off. The tomatoes are dipped in boiling water for a couple of minutes and then peeled off.
- Tomatoes are minced using a meat grinder or blender. The resulting tomato puree is put on fire and brought to a boil. You need to cook until it is time, until the excess liquid evaporates.
- Spread the bell pepper halves on a baking sheet and bake in the oven for about 20 minutes.
- The cooked peppers are covered with foil in containers or simply put into a bag and closed. As soon as the vegetables evaporate, the skins are easily removed from them.
- Peeled peppers are ground in a blender and combined with tomato paste. After boiling, cook for another 15 minutes.
- Garlic cloves of about 5 pieces, one hot peeled pepper and a sprig of celery are chopped using a blender, after which the mass is added to the rest of the vegetables. You need to cook for another 4 minutes.
- Vinegar 30 ml and oil 50 ml are poured last, the fire is turned off.
- The slightly cooled lutenitsa is distributed over the prepared jars, tightly closed with lids and wrapped in a warm blanket.
As soon as the sauce in the jars has cooled, you can move the piece to a permanent storage location, in a cellar or basement.
Lyutenitsa with orange vegetable
Lyutenitsa with carrots and eggplants has a pleasant sweetish-spicy aftertaste. The pungency can be adjusted by increasing or decreasing the amount of garlic and hot peppers.
- Tomatoes with fleshy pulp about 2 kg and carrots 500 g, washed, peeled, cut into slices and passed through a meat grinder.
- Bell peppers about 5 kg are cleaned of entrails and stalks, passed through a meat grinder and finely chopped dill and parsley are added. A sprig of savory and dill inflorescences are added as a whole.
- As soon as the excess liquid evaporates, you can add 500 g of onion chopped in a blender or using a meat grinder.
- After boiling, add sugar 60 g.
- As the mass thickens, the savory twig and the dill inflorescence are removed.
- Add ground pepper, salt, oil 200 ml, chopped garlic cloves. You can add vinegar to help keep the cut for longer.
- The finished mass is distributed in glass jars and sterilized for about 35 minutes.
It takes a lot of time and labor to prepare the seasoning, but you get a very tasty dish.
Vegetable mix
To prepare lutenitsa according to the following recipe, you will need several types of vegetables.
- Prepare 2.5 kg of green pepper and 1.2 kg of red pepper, peel them from seeds and stems. Immersed in boiling water for 2 minutes and then in cold water. After the blanching procedure, you can start grinding with a blender or meat grinder.
- Tomatoes in an amount of 2 kg are poured over with boiling water, peeled, chopped on a grater and placed on the stove.
- Hot peppers 3-4 pieces are cleaned of seeds and partitions,
- Peeled carrots 1.2 kg are dipped in boiling water for 3 minutes, cooled and chopped with a grater.
- The potatoes are washed and boiled until tender. After that, peel and rub on a grater.
- Onions, about 1.3 kg are finely chopped, cauliflower is divided into small inflorescences. Chopped vegetables are boiled in boiling water for 3 minutes. Then they should be brought to a puree state.
- Finely chop two bunches of parsley and 200 g of celery.
- As soon as the amount of liquid in the tomato paste decreases, all other components are added and brought to a boil again.
- The hot mixture is poured into prepared jars and sterilized for 35 minutes.
The last step is to close the cans with lids and cover them with a warm blanket until they cool completely.
