4 servings

This stew is one of my favorite dishes – very simple, with the divine aromas of the peasant cuisine (savory, fresh peppers, leeks …).


9 medium-sized potatoes cut into big pieces

1 leek, sliced

1 onion, cut into half moons

2 big-sized red peppers cut into bigger pieces

sunflower oil to taste (for frying of the onion/leek)

1 tbsp salt

1 tbsp smoked red paprika

black pepper to taste

1 tbsp, heaped, savory

parsley to taste, finely chopped

1 cup tomato puree


In a tray (in the oven), fry onion and leek until soften.

Add the rest of the products and the spices (without parsley and tomato puree). I use water to cover half of the content (or at your discretion; keep in mind that the vegetables release some water during heat treatment, and moreover, I will add tomatoes later). The dish should be a type of a thick stew.

Bake at 200ᴼC for about 40 minutes. Stir up periodically to let the vegetables roast on all sides. At the end I add parsley, tomatoes and bake for another 10 min.