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Ingredients

Adjust Servings:
10 sweet paprikas (preferably red)
3 cloves garlic
9 tbsp vegetable oil
9 tbsp vinegar
salt
Optionally:
parsley
Piquant Serbian Paprika

Piquant Serbian Paprika

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 515
  • Serves 5
  • Medium

Ingredients

  • 10 sweet paprikas (preferably red)

  • 3 cloves garlic

  • 9 tbsp vegetable oil

  • 9 tbsp vinegar

  • salt

  • Optionally:

  • parsley

Directions

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This side dish is incredibly delicious. I mean it! Fragrant paprikas are sour-sweet and piquant at the same time. It is one of the most popular Siberian dishes. I tried it in Belgrade a couple of times and then found its recipe on Serbian cooking blogs. Now I cook it quite often. This side dish is great for a festive table as red paprikas are very eye-catching themselves and for a family dinner as well, especially as a accompaniment to meat dishes and potatoes.

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Steps

1
Done

Rinse the paprikas – don’t stem and peel them!

2
Done

Preheat the oven to 180 degrees Celsius.

3
Done

Place the paprikas apart on a baking dish covered with a cookie sheet.

4
Done

Bake until browned.

5
Done

Take the paprikas out and seal them hot in a plastic bag. Let them chill. This procedure will help us to peel the paprikas easily.

6
Done

Chop garlic (you can also use garlic press instead, but it looks cooler if chopped). Chop herbs.

7
Done

Now prepare dressing: mix vegetable oil and vinegar in proportion 1:1 for 5% vinegar (2:1 for 9% vinegar). Try combining different kinds of vegetable oil.

8
Done

Now take the chilled paprikas out of the plastic bag. Peel the skins. Then we have two options to let the juices come out: 1) original Serbian option is to leave the top stem and make a slit in the bottom; or 2) cut off the top stem (this is how I do sometimes). Paprikas look way attractive with top stems – I would recommend option 1 for a festive table.

9
Done

Place the paprikas in a glass dish in layers according to the scheme: dressing, salt and garlic, peppers; and again salt and garlic, parsley, dressing, then a layer of peppers again, parsley, paprikas etc.

10
Done

Cover the dish and leave it in the fridge overnight. When you get up the next morning it will be done!

How to serve:

Serve as a side dish for a festive or a usual dinner. It would be a great accompaniment to meat dishes and potatoes.

How to keep:

Keep it in the fridge up to 2 weeks (or even more; but we usually eat it within 2-3 days).

paprika

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