Gyuvech in Bulgarian

Step-by-step cooking

1. Step 1:

   

   Gyuvech is cooked in Bulgarian from a large number of different vegetables, take eggplant, zucchini, carrots, onions, string beans, carrots, sweet peppers, sunflower oil and a set of spices, among which paprika is mandatory.

2. Step 2:

   

   Peel, rinse, drain all vegetables - prepare for use as usual. Cut the vegetables into large chunks.

3. Step 3:

   

   Lay the vegetables in layers in one large or several serving pots. I started with eggplant. Then I added carrots, onions, zucchini, red bell pepper.

4. Step 4:

   

   Cut a ripe tomato into cubes, also put it in a pot on top. Add spices, salt, bay leaf to the pot.

6. Step 5:

   

   Pour in sunflower or any other vegetable oil, water (broth or wine is possible). There is enough liquid up to half or 2/3 of the volume of the pot so that it does not flow out when boiling.

7. Step 6:

   

   Cover the pot with a lid and bake for about an hour in an oven heated to 180-200 degrees.

8. Step 7:

   

   Check readiness with a knife, piercing the whole mass - if it goes easily, then the dish is ready. Help yourself!