Bulgarian lutenitsa: a recipe for the winter with photos and videos

The sauce for winter storage lutenitsa with eggplant has a spicy taste. It is considered a traditional dish in Bulgaria. You can use other vegetables in the cooking process. The dish is sure to be appreciated by every family member and guests.

Eggplant seasoning

In order to cook lutenitsa, you need to be patient and time, but the result will justify itself. Bulgarian lute recipe for the winter with eggplant and other vegetables.

For the dish you need to choose sweet red bell peppers.They will give the sauce a pleasant, appetizing appearance. Eggplant is best prepared in large sizes. Large vegetables have more pulp, which is necessary for dressing. Tomatoes need ripe, fleshy and sweet taste.

• Selected tomatoes 3 kg, eggplant 1 kg and peppers 2 kg are washed under cool running water.
• The blue ones are cut off the stalks. Vegetables are laid out on a baking sheet with foil. Bake in the oven for approximately 30 minutes. Then they are placed under a press to drain excess liquid.
• After a while, the baked eggplant is peeled and the pulp is crushed with a blender.
• Bulgarian peppers are also distributed on a baking sheet and baked in the oven for about 20 minutes (you need to turn the peppers several times during cooking).
• Peppers are sent to a container, which is covered with a film for 10 minutes. During this time, the vegetables will sweat, and it will be easy to remove the peel from them. Be sure to clean from grains and partitions.
• Pepper pulp is sent to the blender bowl and crushed.
• Tomatoes also need to be peeled, for this they are placed in boiling water for 2 minutes.
• Pure the peeled tomatoes with a blender, pour the tomato paste into a saucepan and cook, stirring, for 30 minutes.
• At this time, the heads of garlic are peeled (cloves should be about 200 g), seeds and stalks are removed from 4 pieces of hot pepper. Send the spices to the blender.
• Add chopped eggplant and bell pepper to the tomato paste, bring to a boil.
• Then you need to s alt the mass, add 150 g of sugar and garlic-spicy dressing. As soon as the mass boils again, cook for 10 minutes.
• Vinegar 100 ml is poured last.
• Ready-made luteen is distributed in sterilized jars, covered with lids and set to sterilize for 15 minutes.

Banks are rolled up with metal lids and are waiting for complete cooling. Then you can move to a cool, dark place for long-term storage.

Classic

With a bright, rich taste, you get an appetizer that can be served with meat or other dishes. For another popular Bulgarian lute recipe for the winter, you will need the following ingredients.

1. Select 1 kg of ripe bell peppers with thick walls and 400 g of tomatoes with a fleshy inside.
2. Peppers are cut in half, seeds, partitions are removed and the stalks are cut off. Tomatoes are dipped in boiling water for a couple of minutes, and then the skin is removed.
3. Tomatoes are crushed with a meat grinder or blender. The resulting tomato puree is put on fire and brought to a boil. You need to cook until the excess liquid has evaporated.
4. The sweet pepper halves are spread on a baking sheet and baked in the oven for about 20 minutes.
5. Cooked peppers are covered with a film in a container or simply put in a bag and closed. Once the vegetables have evaporated, the skin will easily peel off.
6. Peeled pepper is crushed in a blender and combined with tomato paste. After boiling, cook for another 15 minutes.
7. Garlic cloves about 5 pieces, one hot peeled pepper and a sprig of celery are crushed with a blender, after which the mass is added to the rest of the vegetables. Cook for 4 more minutes.
8. Vinegar 30 ml and oil 50 ml are poured last, the fire is turned off.
9. Slightly cooled lutenitsa is distributed into prepared jars, tightly closed with lids and wrapped in a warm blanket.

As soon as the sauce in the jars has cooled down, you can move the workpiece to a permanent storage place, in a cellar or basement.

Lutenitsa with orange vegetable

Lutenitsa with carrots and eggplants is obtained with a pleasant sweetish-spicy aftertaste. The spiciness can be adjusted by increasing or decreasing the amount of garlic and hot peppers.

• Tomatoes with fleshy pulp about 2 kg and carrots 500 g, washed, peeled, cut into slices and minced.
• Bulgarian peppers about 5 kg are cleaned from the insides and stalks, passed through a meat grinder and finely chopped dill and parsley are added. A sprig of savory and dill inflorescences are added as a whole.
• As soon as the excess liquid evaporates, you can add 500 g chopped onion in a blender or with a meat grinder.
• After boiling, add sugar 60 g.
• As the mass thickens, remove the savory sprig and dill inflorescence.
• Add ground pepper, s alt, 200 ml oil, chopped garlic cloves. Vinegar can be added to keep the workpiece longer.
• The finished mass is distributed into glass jars and sterilized for about 35 minutes.

It takes a lot of time and labor to prepare the seasoning, but it turns out a very tasty dish.

Vegetable mix

The following recipe will require several types of vegetables to prepare Luteni.

• Prepare 2.5 kg of green pepper and 1.2 kg of red pepper, clean them from seeds and stems. Dip in boiling water for 2 minutes, and then in cold. After the blanching procedure, you can start grinding with a blender or meat grinder.
• Tomatoes in the amount of 2 kg are poured over with boiling water, peeled, chopped on a grater and put on the stove.
• Hot peppers 3-4 pieces are cleaned from seeds and partitions,
• Peeled carrots 1.2 kg are dipped in boiling water for 3 minutes, cooled and chopped with a grater.
• Potatoes are washed and boiled until tender. After that, they are peeled and grated.
• Onions, about 1.3 kg finely chopped, cauliflower divided into small inflorescences. Chopped vegetables are boiled in boiling water for 3 minutes. Then they should be brought to a puree state.
• Two bunches of parsley and 200g celery finely chopped.
• As soon as the amount of liquid in the tomato paste decreases, add all the other ingredients and bring to a boil again.
• The hot mixture is poured into prepared jars and sterilized for 35 minutes.

The last step is to close the jars with lids and cover with a warm blanket until the final cooling.

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