Givech

Givech

Category: Vegetable and fruit dishes

Ingredients
eggplant not small	5 pieces.
fleshy tomatoes	4 things.
Sweet pepper	3 pcs.
onion	2 pcs.
salt	1 tbsp. l.
sugar	3 tbsp. l.
vinegar 9%	40-60 ml
sunflower oil (better fragrant)	150-200 ml

Cooking method

• The recipe and preparation are extremely simple!
• Cut all the vegetables coarsely and put them in a cauldron or a heavy-bottomed saucepan in order (as written). Top with salt, sugar, oil, vinegar. Do not stir! You can add laurel to vegetables. leaf and hot pepper to taste.
• Simmer the givech on a small flame for 30 minutes under the lid, then stir, add garlic, simmer for another 10 minutes. The dish is ready !!!
• Delicious both hot and cold.

Time for preparing:

50 minutes - 1 hour

Cooking program:

stove, multicooker

Note

Givech (gyuvech) is a common Balkan dish made from vegetables, meat and vegetables, sometimes rice. I got this recipe, I really like it !!!

Py. sy. I always do it in a slow cooker on Stew, I set the time the same. The cartoon turns out a little more liquid than the cauldron. I just take large eggplants and then it is not so liquid.

Py. py. sy. Hot, I roll the givech into jars, it stands perfectly in the apartment.

A truly universal recipe! I cook it until late autumn, while the blue ones sell. Try it, it's so simple and so delicious !!!

Yes, it's very tasty, I confirm!
I make such blanks.

I always do it in a slow cooker on Stew.

How long does it take to cook in a cartoon?

Hot, I roll the givech into jars, it stands perfectly in the apartment.

So right away in sterile jars and nothing else?

How long does it take to cook in a cartoon?
So right away in sterile jars and nothing else?

In the cartoon, the same 40 minutes.
Yes, like that, immediately into sterile jars, it has been tested for more than one year. In cans in winter it turns out exactly like in summer from a cauldron.

Sveta, and vegetables in the recipe are indicated in pieces? And then you never know what, suddenly
By the way, thanks for the recipe.

Sveta, and vegetables in the recipe are indicated in pieces? And then you never know what, suddenly
By the way, thanks for the recipe.

Stuff, kaneshna! I'll correct it in the recipe, otherwise someone will take it for weight.

Stuff, kaneshna! I'll correct it in the recipe, otherwise someone will take it for weight.

This is what a big pan you need to have

[svetta]

svetta, Thank you. I will definitely do

Thank you for such a simple and delicious recipe! Loved the taste!

[Yarik]

YarikThank you for your feedback! I am glad that the recipe came in handy and liked it.

This is what a big pot you need to have

Well, from a piece quantity in a 6-liter saucepan, it just fit. I didn't expect it, I had to urgently sterilize the jars. Thank you

[MouseYulka]

MouseYulka, wow, you had hefty pieces. In my 5 liter saucepan, Panas turns out to be 3-4 cm below the edge.

[svetta]

svetta, and if Givech is done for rolling, maybe add vinegar at the very end of cooking, b. has it weathered from a long boil?

[lillay]

lillay, Lily, no, do everything as it is written! Nothing erodes.

Svetlana, I understand! Thank you! Such a delicious givech in your photo that I wanted to cook. Does the specified amount of vegetables produce 5 liters? Thinking about which saucepan to use and how many cans to cook?

[lillay]

lillay, I have a cartoon for 5 liters, and the output is somewhere 3-3.5 liters of finished. Good luck!

I made this Givech, cooked it for rolling into jars, but a little was left for the trial. I liked it very much! Now I will prepare a portion for food!
Svetlana, thanks for the recipe!

[lillay]

lillay, thanks for the tip. Eggplants will be on sale for another 2 months, fill up.

[svetta]

svetta, Svetlana, thank you very much for the recipe !!! I made 1/2 serving today. Did it in a deep frying pan with a thick bottom - super, really liked it. Fast and sooooo tasty))) But I forgot to take a picture ... tomorrow already)

[Nataliya]

Nataliya, oh how nice it is to read such reviews about your favorite givech! Thank you dear! Try to roll it up in a jar, in winter, as soon as it is cooked.

[svetta]

svetta, thanks for the recipe. How I love all this, but I rarely do it, because at first I fried everything separately, then mixed, then stewed.
And then what a beauty. I threw everything and that's it.

Try to roll it up in a jar, in winter, as soon as it is cooked.

Thank you, Svetlana, I'll try! I advise everyone - delicious)))

[Marina]

Marina, it is very pleasant that the givech is appreciated. He threw it in and that's it, the yummy is ready.

Nataliya, yes, at least make a jar.

Made in a pot. Medium slicing. She put the pot under the lid (she did not seal it with foil) in a cold oven. I set the temperature to 175 degrees. After reaching the temperature, I kept it for about an hour. Not stirring, stirring only when serving. Vegetables have settled significantly, twice.
The result was very pleasing.
The remnants of the Givech unexpectedly helped to revive one of my culinary punctures. Chicken with rice was cooked. For some reason it turned out to be very dry. Deciding that nothing could be spoiled here, she poured the remnants of the givech (along with the liquid) into the chicken. It stood in the refrigerator overnight. The next day I warmed up and was surprised by the taste - the chicken lost its dryness, the rice became softer, but not soaked.
I am taking it into service. Thanks for the recipe you need!

[Irina]

Irina, well, Givech had one more role - to save the failed dishes! I'll take a note, thanks.

What a recipe !!! Raise Temko! Svetulya, this is something extraordinary! Eh, it's a pity that eggplants are only in summer and a bit in autumn. Sveta, have you tried freezing eggplants for this?

[anavi]

anavi, Olya, why freeze eggplants? After all, then it is necessary to freeze both peppers and tomatoes, but why? After all, you can immediately roll a portion into the jar and get an absolutely identical dish in winter. I do this with each portion, over the summer and 5-6 liter cans are typed without tension, the two of us have enough.

[svetta]

svetta, Svetul, there are two of you, but we .... have not enough cans! I already freeze tomatoes - in soups mostly, whole baked eggplants for caviar, but now everyone really liked this dish - I made it two hours ago - and who already comes into my room and says - this thing is delicious! So I thought about freezing raw buckles and peppers - and you won't help ... well, okay, I'll ask someone else ...

[anavi]

anavi, Ol, well, if so ... I didn’t make ice cream bakli, I won’t say, but in other dishes frozen raw bakli give me some kind of nasty taste. I know that very many do not feel it and do not even understand what I am talking about, they have a completely normal taste. Therefore, I ice baked bakla or make a semi-finished product (I have a recipe in my profile).

Therefore, I ice baked bakla

I do that too, otherwise I don't like them))
The heat will subside a little, I will definitely cook this wonderful dish)))

[svetta]

Now I have prepared Givech. svetta, thanks for the recipe! smell and taste awesome. I have a Redmond 250 multicooker with a 4 liter pan. Made with 5 medium buckles, three tomatoes, two bell peppers and two medium onions. Salt and sugar according to the recipe (tablespoons of bread without a slide), vinegar 40 and oil 160. Put three cloves of garlic and one hot pepper 10 minutes before cooking. Raw vegetables are tight to the top of the pan, and after 40 minutes of stewing, a little more than 2 liters remain. I closed two cans of 850 ml each and one incomplete is now being eaten)))
I will definitely do more. I'll try adding greens next time

I did it a second time. In the last 10 minutes, I added 6 cloves of finely chopped garlic, purple basil and a teaspoon of dry adjika.I closed three cans of 850 ml each and two tablespoons were left to try. It seems to me that it tastes even better with basil, but I love it in any form. The recipe will probably take root in my permanent ones))))

[Anna Makl]

Anna Makl, thank you for not passing by the recipe and writing such wonderful reviews. I will also try to make with basil, somehow I rarely use it.

[svetta]

svettaThanks for the interesting recipe. True, it had to be done from what was. And there was a frozen mixture of eggplant, onion, pepper and tomato. I bought 2 large fresh red peppers, cut them into large cubes and simmered, then poured out the mixture and simmer for 15 minutes, until the dish became thick and beautiful. Deliciously cold! There was not much oil, the dish turned out very tasty. It was very useful with goulash with rice, I did not use vinegar ..

[Katerina]

Katerina, oh, how nice it is to read that in the springtime you can eat this tasty treat! To your health!

try it with vinegar

Put it on to stew. Light, and the time is counted from the boiling of the whole mass?

[Natasha]

Natasha, I set the time in the cartoon and turn it off at the end. And when it boiled there I have no idea.

[svetta]

svetta, and in kg. no way, skoko what?

[Igor]

Igor, no, never weighed. What for? Take it as written, medium size, +/- you can't go wrong.

[svetta]

svetta, I cook borscht all over the scales), it's more convenient for me.
What other similar salads are there in the "piggy bank"? Doesn't it taste very vinegar? If you put it less or the apple cider will lie badly? Have you tried it with lemon or juice?

[Igor]

Igor, try with apple cider vinegar, but do not reduce the quantity. It's good for food, but I don't know how it will stand, I did not do it with apple. I didn’t do it with lemon and didn’t do it with lemon.
And look at other seaming in my profile, I do a lot without vinegar at all.

[svetta]

svetta, well. With the same products, you can close the saute, lecho and that thing with honey ... and I wanted to make your version of tomatoes with marigolds so much !!, but I forgot for it. (

[Palych]

Sveta, and the time in your cartoon starts counting right away? Mine immediately counts. So while it boils, and time will run out. But I have already done and digested. You will need to practice so that the vegetables are tighter.



Palych, well, I remembered, do it. It is delicious. Or are your tomatoes already gone?

[Natasha]

Natasha, you make the readiness of vegetables for yourself, my husband loves vegetables almost in the trash, I constantly swear.

Well, I listened to you and rolled up the jar. And for her it is better to cook longer than undercooked. I only poured less vinegar. In the next. I'll try with garlic once.
And do not scold your husband, men are gentle creatures. Take it for yourself, and cook the rest into his trash.

[svetta]

svetta, keep your fists! ) While the wife is on duty with ml. grandson, I will try to surprise with such a salad ... if possible. So far, I took half the norm and in the cartoon.



In general, the eggplants were small, the size of a palm. In the cut came out 442g.
I took two tomatoes, one large red one, but cut it off slightly according to indications and one small yellow one. Total sliced ​​375g.
Red pepper, found a couple of dried and requiring pruning. 84gr.
One medium onion. 35g sliced.
Sugar 1.5 and salt 1/2 tbsp. l and oil 100 ml. (I took the usual, did not find odorous, and I heard that it was only for salads, when frying it foams, I replaced 1/3 of it with olive)
Vinegar 30ml, i.e. the upper limit of the norm, but apple cider, 5%
Stewing mode, 90 ° С +/- 35 minutes (5 minutes for heating), then stir, add a clove of garlic, and another 10 minutes. Or I'll just leave the hour to go.
It's like that?



And another question for connoisseurs.)
I have recently pickled cucumbers by the express method, have already eaten, it is delicious, but now there is pickled garlic, we do not eat it like that. You can then crush it with a cup of tea in this salad? For smell and taste. Or throw it out? And what spices can / should I add? Is this anyway at the final stage? Can we just throw the lavrushka? 1-2 sheets?

Igor, try it with apple cider vinegar, but don't reduce the quantity. It's good for food, but I don't know how it will stand, I did not do it with apple.

About apple cider vinegar - last year I closed Givech with apple cider vinegar, all the cans stood perfectly in the closet in the apartment. The latter was opened in early summer.
This year I have not done it yet, there was no time. In the coming weekend, we need to improve, because, in terms of demand by guests, this is one of my favorites))

[svetta]

svetta,
Oh, and I will boast)) Light, thank you very much for the wonderful recipe - I will definitely repeat it!
PS: I didn't have large tomatoes - long cherries went into business (cut in half)

[Anna Makl]

Anna Makl, and the number did not increase? Still, apple cider is almost half as concentrated as the usual 9%? And what kind of spices are you using?

[Palych]

Palych, Igor, I added 60 ml to 4 liters of raw vegetables. This is slightly less than the original recipe, but last year I had a multicooker with a 4 liter bowl. Now I will do it in a five-liter one and it is probably worth increasing the vinegar to 70 ml.
And from spices - 6 cloves garlic, a bunch of purple basil and a teaspoon with a slide of dry adjika (I love spicy), but this is all at will and taste preferences. Without everything, it's also very tasty - I did it anyway.