Bell pepper, cabbage and beans..

Badnje Veče is a fast day and Mirjana, Vladimir’s mom, served Podvarak (a kind of Sauerkraut stew) and Prebranac (a kind of beans stew). She prepared both dishes without meat. So right now exactly my thing. I am not a vegetarian, but lately not really too fond of meat, especially if I don’t know where it comes from.

In addition to every meal in Serbia bread, Kajmak (a kind of cream cheese) and pickled bell peppers or chilli is served.

Lučene Paprike

On Božić Mirjana also makes Lučene Paprike, roasted bell peppers marinated with garlic.

The recipe for Lučene Paprike is very easy:

1.     The best thing is to take red pointed pepper (they are way tastier than the round ones, that are more common) and broil then in the oven or above the gas stove, so you can peel off the skin.

2.     Then you marinate them with water, oil and vinegar at the rate of 2:2:1 and season them with salt.

3.     At the end you sprinkle plenty of hashed garlic and parsley on it. Done!

Serbia is in general the land of paprika.

Pickled, broiled, marinated, sweet, spicy, filled, puréed, plucked …. eaten

Here is a marked stand with paprika galore, amongst others kisela paprika sa sirom (sour paprika with cheese).

 

The best thing to do is to buy vegetables, cheese etc. at one of many markets. The products are from farmers in the area, most of the time taste way better and are way cheaper than in the supermarket. You can also buy homemade Kajmak and Ajvar here.

The COC market in the morning ..

.. and in the evening.

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