Ingredients
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10 sweet paprikas (preferably red)
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3 cloves garlic
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9 tbsp vegetable oil
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9 tbsp vinegar
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salt
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Optionally:
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parsley
Directions
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.
Today's visits: 1.
Steps
1
Done
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Rinse the paprikas – don’t stem and peel them! |
2
Done
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Preheat the oven to 180 degrees Celsius. |
3
Done
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Place the paprikas apart on a baking dish covered with a cookie sheet. |
4
Done
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Bake until browned. |
5
Done
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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
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Chop garlic (you can also use garlic press instead, but it looks cooler if chopped). Chop herbs. |
7
Done
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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
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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
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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
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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). |