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Sataraš - pepper, tomato, onion stew

Beloved Balkan vegetable soup with tomatoes, peppers and onions.

5 min

Prep

40 min

Cook

2

Serves

145 kcal

Calories

5g

Protein

33g

Carbs

1g

Fat

Ingredients

Other

red bell peppers (diced or sliced; or Italian sweet Peppers or local roga peppers)2 pieces

yellow (or green) bell peppers (diced or sliced; Italian sweet Peppers or local babura peppers )2 pieces

1-2 tomatoes (diced or sliced, preferably skinned too; Roma or another juicy kind are the best)1 pieces

yellow onion (diced or sliced; white onion also works)1 pieces

salt and pepper to taste1 pieces

to 1 cup of water (or vegetable broth)0.5 cup

(Optional) 1 tablespoon Vegeta (or 1 vegetable bouillon or 1 tablespoon stock powder)1 pieces

Method

In a large pan, heat oil over medium. Lower the temperature and add onions. Simmer them until soft, or about 10 minutes. Add a teaspoon or a few of water (or broth) as you are simmering. (The onions and veggies shouldn't fry per se, but lightly stew.)

Add peppers. Continue simmering and stirring for about 10 minutes while adding a little bit of water (broth) at a time.

Add tomatoes and seasonings. Continue simmering and stirring for another 20 minutes. As in previous steps, add a little water (broth) at a time if needed. (Satarash is ready when the vegetables are completely soft, savory with sweet overtones, and a tiny bit stew-y, but not overly.)

Serve sataraš (satarash) immediately or pretty soon after it's made. Store in the fridge, in an airtight container for up to 48 hours. Reheat using your preferred method. Add a pinch of water or vegetable broth if needed when reheating.