Gyuvech

[Susli]

Gyuvech

Category: Meat dishes

Ingredients
Three large carrots (coarse grated)
Three large onions - cubed
One large bell pepper
Two large eggplants
Three young zucchini
Champignons - 600 grams, cut into slices.
Chicken fillet 600-700 gr. - in pieces
Shrimps - 1 kg
Sour cream - 0.5 l
Cheese (I have Russian) - 400 gr. , grated.

Cooking method

• In fact, this is one of the thousandth variations. Gyuvech is found in cuisines of different countries. It is stewed on the stove, made in pots under a lid (which means that it will work in a cartoon. The top, of course, will not be a baked crust ... It will look more like a sauce, but nevertheless, without a crust, it is also gyuvech ... just - whoever likes it better) or deep baking sheets in the oven. It is made simply with meat without shrimps and mushrooms, and rice is added, and small pasta. And the composition of vegetables is generally different everywhere, who has what ...
• Gyuvech is a Balkan dish, it is found in the recipes of the countries: Yugoslavia, Bulgaria, Hungary, Romania, Moldova, etc. And in each area it is prepared differently. Gyuvechi are vegetable, meat, fish. The ingredients are different.
• Hungarians add potatoes. And Bulgarians add beaten eggs at the end of cooking.
• I prefer this composition.
• All vegetables are grated with long sticks on a Berner grater.
• Salt and pepper all prepared ingredients, you can add grated garlic, put on a deep baking sheet and put in the oven at 220 gr. After about twenty minutes, as it boils, mix with sour cream. Sprinkle with flour, stir (so that it is not very liquid). Sour cream and flour not at the same time. Add sour cream - mix, let it gurgle, then flour. 10 minutes before the end of cooking, sprinkle with half of the cheese and stir. Sprinkle with the other half of the cheese on top. People, this is soooo vkusnooo !!! It turns out something like Julien, only the taste is much richer
• But the photo failed ... I have not yet quite learned how to photograph food beautifully. When it works and when it doesn't. Probably, I should have photographed the portion on the plate, it would have looked better. In reality, it is very beautiful ... The dish is bright, festive, I strongly advise you to cook ...
• P. S. From the personal experience of a follower Susli: if you do it with potatoes, then keep in mind that it takes longer to cook than other vegetables, so you need to cut it thinner.
• Advice from celfh: it is better to add shrimp at the end, so that they do not change the structure.

Note

GÜVECH is a set of vegetables made from sweet peppers, eggplants, green peas or beans, tomatoes, parsley, onions, etc., widely used as a side dish or an independent dish in Moldovan, Bulgarian, Romanian cuisine. Vegetables can be subjected to various heat treatments (stewing, frying, etc.).

Gasha! Is it possible to replace sour cream with homemade yogurt in this recipe? Otherwise, you can't get sour cream in our wilderness, but I don't like powdered cream.

[prascovia]

prascovia, why not? It will still be delicious !!!

I will do it in cartoon.

prascovia, but how will the top behave? In the oven, sour cream with cheese gives a beautiful baked top.
I already bought everything. And with some horror I think how I will cook in the oven, on the street +36. A cartoon would suit me very much, but I can't imagine how the dish will look.

[celfh]

celfh, the top, of course, will not be a baked crust ... It will look more like a sauce, but nevertheless, without a crust, Gyuvech is also Gyuvech ... just - whoever likes it more. It turns out something like Julien, only the taste is much richer

Well, you must! just came from the store, went for cheese to bake ovsky pancakes, and, of course, rammed zucchini, blue ones, tomatoes and other vegetables (it’s always like that, you go for one thing, and pull home a full bag) and I had to poke into this gyuvech ! I want it already! I will probably do it in a cartoon ... or in an oven ...

Gasha, I want to clarify, so vegetables are put in the oven, without everything, and then mixed with sour cream? did I understand correctly?

[Suslya]

Suslya, that's right ... vegetables will give juice, the whole thing will boil - well, then point by point ...

Gaaaash, is the presence of a Burner grater important? and then I don’t have this, but if I paint this thing into cubes?

Suslenka, but no of course ... gyuvech is an ancient dish, then there was no trace of Berner ... Cut into cubes Only not large ... Well, like, we cut like potatoes for frying

Well, the temptress of the oven is puffing, it's +38 on the street, and my side is south ... so can you imagine what an open-hearth workshop I have with straws, as it was said, so ... let's go!

[Suslya]

Suslya, my bunny...

Did you interfere? With sour cream? With flour? With cheese?

So, wait, the juice will gurgle well and I will add sour cream with flour, and at the end I will add the whipped eggs, it will be quite dull

So, wait, the juice will gurgle well and I will add sour cream with flour, and at the end I will add the whipped eggs, it will be quite dull

That's right, only sour cream and flour not at the same time. Add sour cream - stir, let it gurgle, then flour ... Hey, and syyyrrr ???

So it is written that 10 minutes before the end of the cheese add ...

So it is written that 10 minutes before the end of the cheese add ...

written in full, you just listed everything, and I thought that you forgot about him ...

And this, I don't have enough juice, I'm sitting here, waiting, maybe more will arrive ...

If it's not enough, then add sour cream already, otherwise it will start to boil ... It depends on the juiciness and the number of vegetables ...

And this sour cream gurgles, and it smells like kaaaak


I already poured flour, I do not know how much is not enough, so .. by eye.
Here are the trees ... I still cut the potatoes a bit, everything is ready, but she has not yet ...

[Suslya]

Suslya, damn it, and I didn't think ... I'm doing it without potatoes ... well, wait a little ...

I'm in the recipe - the first post, I wrote about you ...

Yeah, next time, I rubbed it on a grater, otherwise I already licked the whole shoulder blade, such yummy and treacherous potatoes crunch
........................ ....................

Padaaaam! Here it is, oh, wait for him ... My cheese didn't turn brown, because the sour cream sauce gurgled on it, so be it. Probably I threw little flour, did not thicken to the desired consistency, the eye malfunctioned, but with the eggs, I showed off

Padaaaam! Here it is, oh, wait for him ... My cheese didn't turn brown, because the sour cream sauce gurgled on it, so be it. Probably I threw little flour, did not thicken to the desired consistency, the eye malfunctioned, but with the eggs, I showed off



Thank you
Should the sauce thicken a lot? that would not gurgle?

[Suslya]

Suslya, you know, there cannot be a word in gyuvech - it must, it is also prepared in different ways and the ingredients differ ... I like it so that the spoon is pulled ... brew, not baking ... And, accordingly, in this case, the sauce will be more liquid.

So everything is normal, stewed and boiled and stretches for a spoon, but tasty oooo Guys, who has not yet cooked this nasty meat? all to the oven!
Oh, I can’t .... I’m out of the net, I’m fast ....

And I was just.
I have the case when the sauce is thin



My husband said it's delicious. I did not try. It's too late for me. But I think tomorrow it will be even tastier.

I'll try today, that is, in the morning, to do it in a slow cooker ... By the way, what if you cook in a slow cooker or a slow cooker and put it in the oven for a crust at the end? All the same, the oven "puffs" less, the atmosphere of the Era is warmed ...

what if you cook in a slow cooker or slow cooker, and at the end put it in the oven for a crust? All the same, the oven "puffs" less, the atmosphere of the Era is warmed ...

you can try ... Just transfer from the saucepan to a dish that is more suitable for the oven ...

[Givech]

Actually, I thought Givechis a purely national dish of Moldova.
But it is prepared without any shrimp, that is, just a vegetable stew

[Tatjanka_1]

Tatjanka_1, no, not only Moldova. And the shrimp guevech is just one of the options. Read the first post carefully.

Tatjanka_1, Gyuvech is a Balkan dish, it is found in the recipes of the countries: Yugoslavia, Bulgaria, Hungary, Romania, Moldova, etc. And in each area it is prepared differently.Gyuvechi are vegetable, meat, fish. The set of ingredients is different.

I do not know how in Moldova, but in Bulgaria this dish is served in pots - vegetables with minced meat
But this does not prevent me from being a gyuvechu from Gasha, from whom I personally enjoyed more than from the Bulgarian original.
Gasha, thanks

I'm here! I just washed the dishes! I tell you, I made it with mushrooms and chicken, and from myself I poured a handful of boiled beans. (My husband took the shrimp for pasta. The guests groaned and wondered where such a dish came from, naturally I smiled mysteriously. I did it in the oven, but I think it can be done calmly in the airfryer.
Gashenka thank you very much, how to grill from the belly and from the heart. This is what an unplowed field for imagination with the usual set of products!

Gopher! you know, it seems to me that a pickle would do very well. You know, so finely chopped, like pickle!

[prascovia]

prascovia, yeah ... yummy will be ... And you can also cook tzatziki - a cold appetizer sauce made of yogurt or sour cream, fresh cucumber and garlic, a typical Greek dish. You can dunk everything in it all day ... You will see, the cucumbers will quickly run out ...

Gashenka! You would know how hard it is to "get" here from me, good barrel, well, or pickled cucumbers, either on occasion, or in Russian stores on order (but they will not always bring what I order)

Soil: No breath, only greenhouse! I tried to pickle according to my mother's recipes - it doesn't work! And we can't get dill.

Py Sy Gashenka, then remove my flood about pickling cucumbers, let the people think that everything is there in Italy

And I also have cucumbers here. As I understand it .... Can you imagine cucumbers more than zucchini ??? Here they are! And we would be small, in pimples ... Eh ... But canned small ones are sold. Not home, of course, but at least something ...

Reporting! Made in a slow cooker. Very tasty!!! The liquid was just the sea, but it is likely that due to the large number of zucchini. The top, sprinkled with cheese, while everything was cooling, darkened and looked like baked. The son tried it and said that, as always, it was not clear what was in the composition, but it was delicious ... Ah, yes, it moved away from the recipe in terms of shrimp and eggplant, it was not available.

[LenaV07]

LenaV07, well!!! Flax, does the slow cooker have a Bake mode? For Multi, this is exactly what I would advise - after Braising for Baking, so that the excess liquid boils away.

And I have such plans in terms of shrimp: next time I will add them at the very end.
This time, visible due to long cooking, the shrimps have radically changed their structure, they have become dry and crumbly. In general, my family liked it. The son said: Mom, you muddied a particular thing. As I understand it, this is the highest score.

Mom, you muddied a particular thing. As I understand it, this is the highest score.

[LenaV07]

LenaV07, well!!! Flax, does the slow cooker have a Bake mode? For Multi, this is exactly what I would advise - after Braising for Baking, so that the excess liquid boils away.

There is no checkmark, there is no "Baking" in the slow cooker, it has a maximum temperature of 80 * C in the "strongest" mode. And the "bulbs" appear only when the lid is closed, and when I tried to evaporate the liquid and opened the lid, nothing happened ... To be honest, it didn't bother me, I drained the soup, diluted the flour thickly in it and poured it all back, stirred it and let it boil a little. Everything thickened remarkably.

There is no checkmark, there is no "Baking" in the slow cooker, it has a maximum temperature of 80 * C in the "strongest" mode. And the "bulbs" appear only when the lid is closed, and when I tried to evaporate the liquid and opened the lid, nothing happened ... To be honest, it didn't bother me, I drained the soup, diluted the flour thickly in it and poured it all back, stirred it and let it boil a little. Everything thickened remarkably.

Smart girl! And thank you, Lenok, for the detailed instruction for the slow cooker ...

And thank you, Lenok, for the detailed instruction for the slow cooker ...

Serving the community (smilie, saluting) !!!

Serving the community (smilie, saluting) !!!

🔗
The reward awaits the hero !!!

Can I deposit 5 kopecks? My genius mother pre-fried the onion and the chicken, and then made it almost according to the recipe (minus the shrimp and mushrooms - it was over). It smelled SO SO that you could lick the door! The taste did not disappoint! My husband and I drank 2 servings each.

[Kalmykova]

Kalmykova, poor neighbors!

And do not tell me how many people this amount of ingredients is designed for. I think that's not enough for 12 people ?! And, if you put potatoes, can you boil it a little before that or just hold it longer, but all the juice will not boil away ?! And another question: what kind of sour cream you put in regular or homemade, just the store gives acid and therefore I do not always add it to sauces, but replace it with cream. I'm curious about this recipe, maybe it doesn't feel like that.

And do not tell me how many people this amount of ingredients is designed for.

Well, it depends on the guests' appetite !!! It seems to me that there is enough for 12. The potatoes can be boiled a little beforehand, or you can simply cut them into very thin slices. I usually use homemade sour cream, but about the acid it is a matter of taste

Thanks for the answer, otherwise the Day of Jam is coming and I was afraid that I would not have time to get an answer.