Bulgarian lutenitsa for the winter - a simple and tasty recipe 🥣

Kitchen appliances and utensils: different dishes, knife, cutting board, several baking sheets, parchment paper, oven, blender, tablespoon, teaspoon, large pan, ladle, cans, lids, towel, bag

Ingredients

Step cooking

1. We thoroughly wash and chop all the vegetables: Bulgarian pepper (2 kg) is cut in half and peeled from seeds and veins; eggplant (1 kg) is simply divided into 2 parts; on tomatoes (1 kg) make a cruciform notch.
   
2. Put tomatoes in a deep container and pour boiling water. When they lie down for 5 minutes, drain the water and peel the fruits. Cut into quarters. We remove the liquid and seeds, leaving only the pulp.
   
3. We also wash, halve and peel 1 medium hot pepper from seeds and veins.
   
4. We cover 2 baking sheets with parchment paper and spread the vegetables: on the 1st - most of the pepper and a few tomatoes, and on the 2nd - eggplant, the remaining pepper, tomatoes and hot pepper.
   
5. Preheat the oven to 180ºС. We put on a top shelf a pan with peppers, and below - with eggplant. Bake for about 20 minutes. The reference point is a black crust on peppers.
   
6. We take out the Bulgarian and hot peppers, as well as tomatoes. We leave eggplants to bake for another 10 minutes. Put the pepper in a bag and leave to lie for 5 minutes. After that we get and peel. We clean both Bulgarian and hot peppers.
   
7. When the eggplant is cooked, take them out of the oven. We take out the pulp with a spoon, we do not use the skin.
   
8. With the help of a blender or a meat grinder, we grind all the vegetables alternately to the state of gruel. After that, unload them in a large pot and put on fire.
   
9. Over low heat, bring the vegetable mixture to a boil. Add 1 tbsp. l sugar and ½ tbsp. l salt. We often stir our brew because it shoots while boiling.
   
10. We wash and divide into parts 1 bunch of parsley and dill. Put them in the blender bowl. To them add 2 tsp. smoked paprika, 1 tsp. dry basil, 3 peeled garlic cloves and 3 tbsp. l olive oil.
    
11. We interrupt all these ingredients into a homogeneous mass to get a semblance of sauce. Pour it into a pan with a vegetable mixture, refuel it with 1 tbsp. l sugar and 1 tbsp. l salt. We continue to cook lutenitsa. If you want a sauce with a smooth, uniform texture, you can use a hand blender. In total, the lute is cooked for about 30 minutes.
    
12. We sterilize jars and lids in any convenient way. Pour the finished sauce and twist tightly. We put the cans on the towel with the lid down and cover with another towel so that the heat comes out more slowly.
    
13. A fully cooled lute is considered ready to eat. Serve it with any meat dishes, cereals, potatoes, during a barbecue, or just spread it on a piece of bread.
    

Video recipe

To learn more about this amazing vegetable sauce from the Bulgarian cuisine, watch the video recipe of its preparation. A cook with experience will tell you how to properly process all the ingredients and get the perfect lute.

What do you know about Bulgarian cuisine? In addition to feta cheese, it can be difficult to name something specific.But thanks to this article, you got to know a terrific sauce called lutenitsa, which has a lot in common with the familiar adjika, but is mostly made from bell pepper. It has an original taste and will complement and decorate any table.