Djuvec

For the djuvec, cut the meat into large cubes, peppers into strips, and the seeded tomatoes into pieces. I

In a saucepan, heat the oil, brown the meat thoroughly, add the rest of the ingredients, pour the soup over it, bring everything to a boil and stir in the rice.

Sprinkle salt and spices and cook the dish on a mild heat for about 60 minutes. Then stir in the yogurt and serve everything sprinkled with parsley.

Related Recipes:

GoulashFor the goulash, the day before cut the dried tomato fillets into very fine strips and soak them together with... Stuffed Kohlrabi in Tomato Ragout with Buttered PotatoKohlrabi: Remove the large leaves from the kohlrabi and cut the kohlrabi in half. Hollow out both halves and... Lamb Pot Debbegucker StyleA delicious mushroom dish for any occasion! Season meat cubes with pepper, marinate with 2 finely chopped... Stuffed Peppers in Tomato SauceFor the stuffed peppers in tomato sauce, cook the rice in salted water until al dente and then strain. Heat... Indonesian Rice Table 3/4*Curry soup : Original to this recipe instead of celery take SerS, an Indian plant that you can get canned in... Pasta with Paprika Fennel RagoutCut the peppers into quarters, clean them and place them on a baking tray with the skin side up. Roast under... Sliced Beef Asian StylePeel garlic, peel ginger and crush both in garlic press. Stir through with the marinade. Cut the meat into... Beef Soup & Consomme – Soup & Consomme(*) Makes about 2.5Liter Soup (beef broth): Rinse the bones and blanch in a large saucepan in enough boiling... Goulash Soup – AnneMarie WildeisenCut the ragout cubes into small pieces about the size of a fingernail. Peel the onions and chop coarsely. Heat... Spareribs with Honey SauceThe day before, halve 2 peppers, remove seeds, finely dice. Finely grate the peel from 1 orange, keep the...