Đuveč za zimu / Vegetables for the winter

Đuveč za zimu

Scroll down for recipe in English...

Kad bi moja mama otvorila limenku đuveča i samo ga dodala na skuhanu rižu i prženu ili pečenu svinjetinu, to bi bilo slavlje i gozba ravna Božiću! A zamislite naše veselje i radost, kad je nakon višegodišnje potrage došla do recepta i kad ju je teta Reza poučila i ukazala na bitne detalje u pripremi. Ne možete to ni zamisliti u ovom izobilju i današnjoj ponudi u marketima... Đuveč je ostao u sjećanju kao najdraža igračka bez koje se ne ostaje i koju se ne mijenja ni za kakvu novu i drugačiju...

Sastojci: 
2 kg paprika žutih, 1 kg crvenih, 2-3 kg rajčica, 1 kg crvenog luka, 1 kg mrkve, 1 kg patlidžana, 500 g zelene mahune, 4 - 5 dl ulja, sol, papar u zrnu i 2-3 lista lovora

Priprema: 
Postupak pripreme pogledajte u našem video receptu...

Povrće oprati, osušiti i narezati na komade jednake veličine. Luk na krupnije komade, mrkvu na kolutiće, 
mahune na komadiće oko 2 cm duge. Patlidžane i paprike na kockice ne veće od 2x2cm...
U dubljoj i većoj posudi ugrijati ulje i popržiti luk. Kad zastakli dodati mrkvu i pirjati ... pržiti 10 -ak min. 
Dodati paprike, miješati i pržiti 3 - 4 min, dodati i mahune i njih pirjati još nekoliko min...
Dodati patlidžane, začine... posoliti i samo još 4 - 5 min pirjati ... Miješati i dodati oguljene i narezane rajčice.
Pirjati još 3-4 min i maknuti s vatre!
Pećnica je već ugrijana na 120°C. Staklenke čiste i spremne za punjenje. Napuniti ih do ruba ispod dijela s navojima. Uzeti dublju posudu koja može u pećnicu i na dno staviti krpu, složiti napunjene staklenke, zatvoriti ih odgovarajućim poklopcima. Uliti vruće vode malo iznad pola visine boca... ili više ako je moguće.
Posudu staviti u pećnicu i sterilizacija može početi!
Neke će možda i zbuniti ovaj naziv za proces koji se u narodu zove pasterizacija! To je zapravo ista stvar samo je razlika u temperaturi. Pasterizacija se radi na 90°C i odnosi se na voće i mlijeko...
Nakon 40 - 45 min sve je gotovo i naš đuveč ide van na hlađenje u tami! Pokrijem ga kao i moja mama nekom debljom plahtom ili dekom, kao što je rekla teta Reza, dok se ne ohladi!
Uh kad će ta zima!

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Vegetables for the winter

When my mother opened a can of casseroles and just add it to the cooked rice and fried or roast pork , it would be a celebration and banquet flat Christmas ! And imagine our delight and joy , when after years of searching came to the recipe and when her aunt Reza taught and demonstrated the important details in preparation . You can not even imagine in this abundant and today's offer in supermarkets ... Đuveč remained in your memory as a favorite toy that must remain and that does not change for any new and different ...

Ingredients :

2 kg of yellow pepper , 1 kg of red , 2-3 kg of tomatoes , 1 kg onion , 1 kg of carrots , 1 kg of eggplant , 500 g green beans , 4-5 dl oil , salt , peppercorns and bay leaves 2-3 

Preparation: 

The process of preparing look at our video recipe ...

Vegetable wash, dry and cut into pieces of equal size . Onions on bigger pieces , the carrots into rings , green beans into pieces about 2 cm long . Eggplants and peppers into cubes no larger than 2x2cm ... In deeper and larger pan heat the oil and fry the onion . When fried add the carrots and simmer... fry 10 -odd minutes . Add paprika , mix and fry 3 to 4 minutes , add the beans and simmer them for a few minutes ...Add eggplant , salt and spices ... just 4-5 min simmer ... Mix and add the peeled and sliced ​​tomatoes . Simmer for another 3-4 minutes and remove from heat ! The oven is preheated to 120 ° C . Jars clean and ready for filling . Fill them to the edge below the threaded sections . Take a deep pot , which can be in the oven and on the bottom put a cloth , put together filled jars , close them with appropriate covers . Pour the hot water a little over half the height of the jar ... or more if possible . Container placed in an oven and sterilization can begin !

Some might even confuse this term for a process that is popularly called pasteurization ! This is actually the same thing only the difference in temperature. Pasteurisation is done at 90 ° C and relates to a fruit and milk ... After 40-45 minutes it's all over and our stew goes out to the cooling in the dark ! Cover it as my mother with a thick sheet or blanket , and like said aunt Reza , until cool ! 

Uh I can not wait the winter!