Bulgarian lyutenitsa: the recipe of preparation and ways of using

Bulgarian lyutenitsa, the recipe of which in the classical version contains only peppers and tomatoes, is a traditional sauce that can be canned for the winter or cook simply for one-time use. In the old days, when there were no blenders and other household appliances, the dish looked a little different than it is now. Previously, the luteum, the recipe of which was passed on from generation to generation, was a kind of vegetable caviar, so that every component was felt in it. Now, thanks to the grinding of the mass with a combine or blender, many make a homogeneous mass with the consistency of the sauce. But there are mistresses who prefer to prepare this dish in the ancient way.

Lutenitsa: a recipe from the past

In this form, the sauce is suitable for canning, as well as for use immediately after preparation. In the latter case, it is better to store it in the refrigerator. For 1.5 kg of Bulgarian pepper (it is better to take red, then the dish will turn out to be of uniform color), it will take several hot peppers, a couple of carrots and a kilogram of fresh tomatoes. You will also need salt, vegetable oil, sugar and a bunch of parsley. In some cases, eggplants are added, but the original recipe does not provide for this component. The specified number of products will need 2 pieces of blue.

From these ingredients, you get a "test" lyutenitsa (the recipe should be tried and then (if necessary) slightly changed to your taste). If you make a sauce sauce for the winter, then each of the products should be taken 5-10 times more, keeping the proportion.

Before you prepare the lute, you need to remove the skin from the tomatoes, pouring them with boiling water, and bake the peppers (both sweet and sharp) to the blackness of the peel (which is also removed) in the oven or on the tile (in the old days it was done on the stove). Then the vegetables are cleaned of seeds.

Next, take a meat grinder (you can electric) and let tomatoes through it, pouring the resulting mass into deep dishes. Then - already in another container - grind pepper and eggplant (with the last skin is not removed). Carrots need to be cleaned, rubbed on medium or large grater and added to the rest of the vegetables.

The tomato mixture is put on the stove for maximum fire, cook for 30-40 minutes, stirring occasionally and not reducing it. The mass should be evaporated approximately 2 times. After this, the remaining vegetables are transferred into it and brought to a boil. Reduce the heat, pour about half a cup of oil, add sugar and salt to taste and leave for another hour, stirring constantly so that it does not burn.

Readiness of lyotenitsa is checked with the help of a wooden spatula, from which the surface of the dish should remain grooved after the procedure. If it converges, you need to continue to cook. Before removing the container from the fire, add chopped parsley, stir and then bring to a boil again. If the lyutenitsa was prepared simply for eating, then it can be served on the table. If as a preform, the mass is transferred to clean cans, sterilized for about 20 minutes, and then closed.

Use

This sauce can be used in different ways. In Bulgaria, it is eaten simply with a spoon with bread and cheese, sandwiches, and also served with cutlets, kebabs and other meat dishes. In principle, lyutenitsa can be used in pizza and pies. During the fasting it is used simply with a side dish to somehow diversify the diet.

Lutenitsa, a recipe with cheese

In this variation of the sauce, traditional cheese is added to the traditional Bulgarian vegetables. It turns out quite piquant and delicious, but for the preparation of such a recipe does not fit. To the ingredients from the previous version, you need to add a head of garlic and 300 g of brynza. But it's better to refuse from hot pepper. Prepare a lyotenitsu the same way as usual, adding at the very end, along with greens, cheese, grated on a large grater. Served, as a rule, in a warm form with bread or potatoes.