Vegetable sauce
6 servings
40 minutes
Vegetable sauce is a fresh and aromatic ingredient of Bulgarian cuisine that perfectly enhances the flavor of seafood and fish. Its origin is linked to traditional Mediterranean gastronomy, where simplicity and naturalness of ingredients are key principles. The bright color and rich taste are achieved through a combination of juicy tomatoes, crunchy cucumbers, sweet bell peppers, and sharp onions. Dressed with white wine vinegar and sunflower oil, the sauce gains a slight acidity and velvety texture. It can be served not only with fish but also as a fresh accompaniment to meat dishes, adding freshness and brightness to the meal. Its simplicity in preparation makes it an excellent choice for summer gatherings where natural flavors shine.
1
Prepare the sauce 30 minutes before serving. All vegetables should be peeled and finely chopped.
- Tomatoes: 2 pieces
- Green bell pepper: 1 piece
- Onion: 1 head
- Cucumbers: 1 piece
2
Mix tomatoes, cucumber, pepper, and onion in a bowl. In a separate dish, whisk vinegar with a pinch of salt and pepper, then add oil. Pour the mixture over the vegetables and mix well. Leave for 30 minutes in a cool place.
- Tomatoes: 2 pieces
- Green bell pepper: 1 piece
- Onion: 1 head
- Cucumbers: 1 piece
- White wine vinegar: 3 tablespoons
- Sunflower oil: 6 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
The sauce can be poured over fish or shellfish. It is better to serve it with meat in a sauce boat.
