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Re: Greetings!

We can try to switch once, I make the Greek version and you make the Serbian one :).

Re: Stuffed peppers

If you want to make a vegan version, replace the meat with mixture of finely chopped button mushrooms and walnuts. It's tasty either way!

Re: Stuffed peppers

Fry finely chopped onions (2, large) and garlic (2-3 cloves) on some olive oil until translucent. Add minced meat (300gr) and white rice (two small cups) and stir for a couple of minutes. Add salt and pepper to taste. Clean 5-7 yellow bell peppers and fill them with the stuffing. Put them in a pot and pour mixture of tomato passata, water and salt (to taste). Cook on low for about an hour. Bon appetit!

Stuffed peppers

Re: Olivier (Russian) salad

This is interesting, we make this salad in Serbia too, and also call it Russian, but it is slightly different. I think I like both versions.

Re: Greek stuffed tomatoes and peppers

I tried it and I absolutely love it! Thank you!

Re: Bećarac

It is easy to make:
Sunflower seed oil   2 spoonfuls 
Yellow onions          2, big
Garlic                     3 cloves
Yellow bell peppers  2
Tomatoes                3, big
Rice                        200gr
Salt and pepper to taste

Sautee finely chopped and salted onions and garlic in sunflower seed oil until translucent. Add finely chopped peppers and sautee for 10 more minutes. Add rice and  gradually add water, stirring. When rice is almost cooked, peel tomatoes (you can place them in boiling water for a minute or two, it will be very easy to peel them), dice them (save the juice, you can dice them over a dish) and mix with rice. Keep stirring till the excess water evaporates. Add salt and pepper to taste.  Bon appetit! 

Bećarac

Bećarac, or bećar paprikaš or sataraš, is rice with onions, garlic, peppers and tomatoes. Here it is served with grilled chicken and spring onions. One of my childhood favorites.

Greetings!

Hello! I have been teaching Serbian (and Balkans region) cooking courses for a while.
The cuisine here is very versatile and influenced by many other European cuisines, but also hearty and with irresistible style.
So, if you really like or are interested in sarma, gibanica, čorbast pasulj (or prebranac), paprikaš, gulaš, musaka, ćevapi, pljeskavice, karađorđeve šnicle, riblja čorba, ajvar, and so many more tasty dishes, or even the traditional Serbian eating habits, like why Ruska salata is not really Russian and why is it a part of every celebration here or how to make the Slava "cake" even though it is not really a cake - and want to know how to make all those delicious meals, I am very happy to share family recipes, and talk about how they are different in different regions in Serbia (and why).

Follow me, and let's start the culinary adventure!

Re: Mushroom soup

I made it for lunch. Absolutely delicious! Thank you for the recipe!