Vegetable stew with bell peppers, tomatoes, potatoes
2 servings
40 minutes
Vegetable stew with bell peppers, tomatoes, and potatoes is a bright and aromatic dish of Bulgarian cuisine that embodies the summer freshness and natural taste of vegetables. Historically, such stews were popular among Bulgarian peasants as they were made from accessible seasonal ingredients. Tender pieces of potato, sweet pepper, juicy tomatoes, and cabbage create a harmony of flavors, while basil and greens add a pleasant spiciness. This versatile dish can be served as a standalone treat or as a side dish. It is perfect for a light dinner and pairs well with rye bread or homemade yogurt. Due to its simplicity in preparation and rich flavor, this stew remains a favorite in Bulgarian homes and far beyond.
1
Cut the potatoes into cubes and fry them, then add the shredded cabbage and cook until the cabbage is soft and slightly golden.
- Potato: 4 pieces
- White cabbage: 300 g
2
Cut the onion and carrot into half rings, and the pepper into cubes.
- Onion: 1 piece
- Carrot: 1 piece
- Red sweet pepper: 1 piece
3
Add half an onion, pepper, and carrot to the potatoes and cabbage, and simmer for 10-15 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Red sweet pepper: 1 piece
4
Add the remaining vegetables and simmer for 5 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Red sweet pepper: 1 piece
5
Add diced tomatoes, salt, pepper, basil, and simmer until cooked.
- Tomatoes: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Dried basil: to taste
6
Sprinkle the finished stew with herbs.
- Fresh herbs: to taste
