Givec is nothing more than a vegetable stew. Unlike the Bulgarian givec, givec in Moldova is prepared only from vegetables and beans. The ready dish of the hostess is served to the table in hot or cold form, and also is rarely conserved. On how to prepare Moldovan givec, we will talk further.
Moldovan vegetable giveche
Ingredients:
- tomatoes - 1 kg;
- onions - 2 pcs .;
- carrots - 2 pieces;
- sweet pepper - 1 kg;
- eggplant - 1 kg;
- vegetable oil - 200 ml;
- salt, pepper - to taste.
Preparation
The first thing we do is eggplant, because they need to get rid of bitterness. To do this, cut the vegetables into large cubes, salt thoroughly and leave it under the press for about an hour. After the time has passed, we wash the eggplants with cold water, and absorb excess moisture with a napkin. In a cauldron or a thick-walled frying pan fry a small amount of vegetable oil. Fry in shallow finely chopped onions and grated carrots. Add to the roast chopped and peeled sweet peppers and eggplants. Since eggplants absorb a lot of oil, at this stage of cooking it must be poured.
While the peppers are fried, let's deal with tomatoes. Cut the skin of the fruit crosswise and let the tomatoes be covered with boiling water. We remove the separated peel, and we rub the fruits themselves on a grater, skip through a meat grinder or whisk in a blender - in a word, we rub it in any convenient way. The resulting tomato puree is poured into a cauldron with roasted vegetables and gvevech tusk in Moldovan on low heat until all the vegetables are soft.
Moldavian giveche - recipe
Ingredients:
- tomatoes - 1 kg;
- Bulgarian pepper - 3 pcs .;
- cauliflower - 1/2 head;
- string beans - 1 item;
- eggplant - 2 pieces;
- sweet pepper - 4 pcs .;
- onions - 2 pcs .;
- carrots - 2 pieces;
- salt, pepper - to taste;
- garlic - to taste;
- hot pepper - to taste;
- vegetable oil.
Preparation
In the cauldron we warm up the vegetable oil and fry on it finely chopped onions and carrots until the onion becomes transparent. While the frying pan is preparing a browning, we will tackle the eggplants, they need to be soaked in a hot saline solution for 10-15 minutes. In a frying pan with onions and carrots, put the sweet pepper, beans and disassembled cauliflower into small inflorescences. Leave the vegetables to fry for 4-5 minutes, then lay the eggplant and continue cooking for another 7 minutes, if necessary pouring oil. In the end, add the spices, garlic and hot pepper to taste, and fill givec with tomatoes. Stew the dish on low heat until the softness of the vegetables.
Shrimp in Moldovan with apple and vegetables
Ingredients:
- tomatoes - 1 kg;
- zucchini - 400 g;
- eggplant - 400 g;
- sweet pepper - 3 pieces;
- onions - 2 pcs .;
- carrots - 2 pieces;
- string beans - 1 item;
- apple (sour) - 2 pcs .;
- garlic - 1/4 of a head;
- vegetable oil;
- salt, pepper - to taste;
- fresh greens.
Preparation
Aubergines, previously soaked in salted solution, dried and cut, bake in a preheated to 180 ° C oven for half an hour. Together with the eggplants on the grate of the oven we put sweet peppers. Baked vegetables are cooled and cut from them peel.
Zucchini cut into large cubes, onion grind, and carrots rub on a medium-sized grater. Tomatoes are peeled and cut into small cubes.
In a thick-walled cauldron we warm up the vegetable oil and fry on it first onions with carrots for 3-4 minutes, then zucchini, a similar period of time, and tomatoes. After boiling the contents of the dishes, we put giveche apples and string beans, a little garlic and spices to taste. We wait until the apples are soft, and we put the baked eggplants and peppers. Traditionally, the dish is served in a cold form, but no one will charge you to serve hot Moldavian givec, sprinkling it with fresh herbs.