Gyuchev: recipe in Bulgarian (description, preparation, composition). Gyuchev: recipe for the winter

Familiarity with the Balkan cuisine, many professional chefs recommend starting with this dish. What is a gyuvech? The recipe for its preparation was probably known in the most ancient times in Bulgaria and other countries in the Balkans. Culinary historians say that this dish is the result of the influence of Turkish cuisine on Bulgarian, Romanian and some others in the region.

A bit of history

It should be noted that the name "gyuvech" (a recipe for its preparation in various variations will be given below) is a generalization for a whole family of goodies, usually prepared in special clay pots of various sizes. It is believed that the gouvech is a special kind of yacht, made, in turn, like the Turkish so-called fried soups. Dishes similar in composition are present in national cuisines of other nations - Hungarian goulash, Tatar azu. Gyuvech at the Bulgarians is also the name of the container itself, in which the dish is usually prepared: a refractory clay pot with a lid.

General principles of cooking

Basically, this dish is prepared with the participation of meat. It can be: beef and veal, pork or lamb, poultry. Vegetables are added in large quantities: zucchini and onions, eggplant and carrots, tomatoes and peas, potatoes and garlic. There are many variations, largely depending on the culinary preferences and fantasies of the cook.

The meat is cut into small pieces and the vegetables coarsely. Garlic is even put whole with cloves. Sometimes they cook a dish using minced meat or fish. There is also a vegetarian cucumber, the recipe of which consists only of vegetable ingredients. Sometimes the dish is seasoned with white wine, and the lid of the pot is put on the shutter from the dough (pressure cooker effect). As a rule, a dish is cooked for a long time, on the smallest fire - in an oven or oven. If it is cooked in small portioned pots - gouvettes, then in the finale one raw egg is broken from above (the yolk should turn out whole) in each container personally and baked until the eggs are ready.

Gyuvech. Bulgarian recipe

An important ingredient, or even an instrument, in the preparation of this dish is a pot or several small clay pots (cuvettes). For a given number of products, in order to prepare a gujuche (a Bulgarian recipe), you will need 4 pots or one large one.

Ingredients

We will need to take:

• kilo of pork
• 6 medium sized potatoes
• one each eggplant and zucchini,
• three onions
• three little sweet bell peppers
• parsley root
• spices with salt,
• some lean oil.

Cooking

1. We cut the not too fat pork into cubes (about 4 cm side). Fry in a skillet in a skillet in vegetable oil.
2. Cut the onion into strips and add to the meat. Fry until golden.
3. We cut other vegetables large enough.
4. We mix everything in cooked dishes with meat and onions.
5. We decompose on containers-pots.
6. Add broth or water to each pot so that it barely covers the components. Sprinkle with spices. Cover with lids. If cooking takes place in one large container, then we do the same.
7. Preheat the oven to 180 ^about . Pots are sent to the oven and baked for about an hour. Before the final, open the lids and drive one raw egg into each cuvette so that the yolk remains intact, and again send it to the oven. Bake until tender.

Gyuvech. Bulgarian vegetable recipe

As already mentioned, this dish can be prepared without meat. And vegetables can be combined in any available options. Here is one of them.

We will need:

• 2 eggplant
• 2 zucchini,
• 3 sweet peppers,
• 5 potatoes
• 3-5 tomatoes
• head of garlic
• a glass of green beans
• a pair of onions
• cockerel and dill,
• celery root,
• 1 chili pepper
• one and a half glasses of dry white wine,
• salt.

Cooking

1. My vegetables, we clean. Cut into large slices or cubes. Onion - half-ring.
2. Vegetables are placed in a pot (pots) in an arbitrary order, pouring greens and salt, pepper.
3. Pour dry wine mixed with water, so that the vegetables are barely covered.
4. Close the lid (s). Can be sealed with dough or foil.
5. We put in the oven, heated to 160-180. We languish there for about two hours.
6. Turn off the oven and print the pots.
7. By the way, the composition of vegetables can be changed. For example, you can enter carrots. But eggplant before you cook the food, you need to soak for some time in salt water to get bitterness.

In Turkish

In many countries in the Balkans - its own gouvet. The Turkish recipe is slightly different from its counterpart. But also the main thing is the method of preparation. And the fact that eggplant is an integral ingredient!

Ingredients

A pound of lamb pulp (can be replaced with veal or beef), a kilo of eggplant, a kilo of sweet pepper, a kilo of tomatoes, hot ground pepper - black and red, garlic and salt.

Cooking

1. Ceramic baking dishes generously grease lamb fat. Cut the fillets into cubes and put in the dishes.
2. Bulgarian sweet peppers are freed from stalks and seeds and cut into half rings. Garlic - whole teeth. We add everything to meat.
3. Dice the eggplant. Before cooking, they should be soaked in brine or just sprinkled with salt and set aside for an hour to stretch the bitterness. Then we drain the water, and wash the vegetables. Add to the total mass.
4. Peel the tomatoes (scalded with boiling water), cut into cubes. Introduce spices and some water or broth.
5. Cover and send to the oven, not too warmed up. There we languish for two hours, so that everything is steamed well and softened. You can introduce a glass of ayran into the pot at the final stage of preparation, which will give the dish a special piquancy. That’s the Turkish gyuvech ready. The recipe for cooking, as we see, is not very difficult, and the ingredients are quite affordable.
6. Serve the dish with red dry wine.
   

For winter

Those who like conservation can be offered to roll up the gouache. The winter recipe is practically no different from the usual vegetable. Naturally, it is cooked without meat. Vegetable gouvech (Bulgarian recipe for the winter) is prepared from 1 kg of blue, a pound of tomatoes, a pound of onions, a pound of Bulgarian pepper, 2 carrots, vegetable oil, salt and hot chili.

In a ceramic pot in the oven we extinguish prepared vegetables by mixing them and salting. We do this under the hood, as in a traditional recipe, so that they languish (at least 1.5 hours). Then, in the prepared jars, we lay out the hot vegetable gouvech. The winter recipe is quite simple and resembles many recipes for preserving vegetables. We sterilize the dish and roll it up. We put it in storage in a cool place. And in the winter we open a jar and eat with pleasure.