preserves jams
Fig Jam with Almonds or Walnuts
Ripe figs slowly reduced and sweetened, finished with vanilla sugar and finely chopped nuts for a rich, spoonable preserve.
Total time: 60 min
Servings: makes about 3-4 (250ml) jars
#Vegetarian
28 recipes
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vegetables preservesSlow-Simmered Tomato Sauce
A simple, aromatic tomato sauce simmered with onion, garlic, and herbs, then passed through a sieve for a silky, seed-free finish.
Total time: 50 minServings: 4-6 -
soups stewsVegetarian Janija
A traditional meatless janija stew: onions softened in olive oil, then simmered with garlic, herbs, tomato, and potato until rich and tender.
Total time: 65 minServings: 4-6 -
vegetables preservesLenten Eggplant & Tomato Stew
Thick rounds of salted, pan-fried eggplant simmered in a rich fresh-tomato sauce with green pepper and parsley — a traditional fasting dish served warm or cold.
Total time: 60 minServings: 4–6 -
saladsBoiled Zucchini Salad
A simple salad of boiled young zucchini, peeled and seeded, tossed warm with fresh parsley, oil, and vinegar.
Total time: 16 minServings: 4 -
vegetables preservesBaked Celeriac with Parmesan
Tender boiled celeriac layered with Parmesan, butter, and breadcrumbs, then baked until golden and bubbling.
Total time: 55 minServings: 4-6 -
desserts cakesCold Summer Pudding
Enriched bread soaked in raw raspberry and red currant purée, finished with a warm berry compote — a no-bake summer dessert served cold with whipped cream.
Total time: 35 minServings: 6 -
rice grainsLayered Polenta with Parmesan and Scrambled Eggs
Firm polenta layered with grated hard cheese and soft scrambled eggs. A Central European home dish that turns humble cornmeal into a rich, satisfying meal.
Total time: 50 minServings: 4 -
vegetables preservesBaked Eggplant with Potatoes
A slow-baked layered casserole of eggplant, parboiled potatoes, golden fried onion, and melted cheese.
Total time: 55 minServings: 4 -
vegetables preservesZucchini Stuffed with Grated Cheese
Young zucchini hollowed and filled with a light mixture of butter, egg, grated cheese, and parsley, then slowly baked.
Total time: 60 minServings: 4 -
saladsRadish Salad with Sour Cream
Thinly sliced fresh radishes dressed with sour cream and oil, sharpened with lemon and white pepper.
Total time: 15 minServings: 4 -
saladsMixed Salad with Peas
A hearty Central European potato and pea salad with cucumber, onion, and a clean oil-and-vinegar dressing, finished with fresh parsley.
Total time: 45 minServings: 4-6 -
vegetables preservesKale Dumplings with Browned Butter and Sour Cream
Tender boiled kale dumplings bound with semolina and egg, finished with golden breadcrumbs fried in butter and a spoonful of sour cream.
Total time: 55 minServings: 4 -
vegetables preservesSpinach Steak
Pan-fried spinach and rice patties bound with egg and butter — a meatless Central European staple, crisp at the edges and tender inside.
Total time: 35 minServings: 6–8 patties -
vegetables preservesStuffed Mushrooms
Large mushroom caps stuffed with a wine, tomato and garlic filling made from the stems and skins, gratinated with breadcrumbs.
Total time: 60 minServings: 4-5 -
vegetables preservesCarrot Stew
Young carrots slowly braised with onion in a light, lightly sweetened broth — a simple, delicate Central European side dish with a pale, glossy finish.
Total time: 50 minServings: 4–6 -
rice grainsRice Steaks with Mushroom Sauce
Crispy fried rice patties seasoned with pepper, served with a rich, creamy dried mushroom sauce — a satisfying Central European vegetarian main.
Total time: 50 minServings: 4 -
vegetables preservesVegetable Dumplings
Hearty Central European dumplings of seasonal vegetables and stale bread rolls, boiled and finished with toasted breadcrumb butter and grated cheese.
Total time: 75 minServings: 4-6 -
vegetables preservesWax Beans Baked with Eggs
Tender yellow wax beans braised with onion and sweet paprika, finished under a golden milk-and-egg custard — a comforting Central European oven dish.
Total time: 85 minServings: 4-6 -
vegetables preservesMushroom Sauce with White Wine
A silky Central European mushroom sauce with white wine, zapraška roux, and sour cream — works equally well with fresh or dried mushrooms.
Total time: 40 minServings: 4 -
vegetables preservesSteamed Cauliflower Pudding with Mushrooms
A light, airy steamed pudding of cauliflower and beaten eggs, filled with sautéed mushrooms and garnished with the rest. An elegant Central European appetizer.
Total time: 115 minServings: 6 -
preserves jamsPickled Peppers Filled with Beans
Traditional casserole: roasted pickled peppers stuffed with creamy white beans, onions, and paprika. Hearty, economical, and deeply flavored.
Total time: 120 minServings: 4 -
vegetables preservesBaked Zucchini with Sour Cream and Breadcrumbs
Sweet-sour boiled zucchini baked with a golden butter, sour cream & breadcrumb topping. Simple, creamy, and satisfying.
Total time: 45 minServings: 6 -
soups stewsNettle Stew with Potato, Cheese and Eggs
A thick, rustic stew of blanched nettles, tender potato, aromatic white cheese and eggs — earthy, nourishing, and deeply traditional.
Total time: 75 minServings: 4 -
vegetables preservesStuffed Eggplant with Rice and Vegetables
Tender eggplants filled with olive-oil-braised rice, onion, tomato, and herbs — a hearty plant-based fasting dish from Central European tradition.
Total time: 85 minServings: 4 -
soups stewsBulgarian Spinach Soup with Egg and Sour Milk
A silky Bulgarian spinach soup finished with tempered egg yolks, lemon, and sour milk — nourishing, tangy, and very simple.
Total time: 45 minServings: 4 -
vegetables preservesGreen Pepper Steaks
Classic vegetarian dish: roasted bell peppers transformed into crispy breaded patties with rich tomato sauce. Hearty, economical, and genuinely satisfying.
Total time: 65 minServings: 6-8 -
vegetables preservesKohlrabi Stuffed with Mushrooms
Classic Central European dish: young kohlrabi stuffed with sautéed mushrooms and rice, finished with creamy sour cream sauce.
Total time: 70 minServings: 4-6