Recipes

Ingredients

• 4-5 yellow onions
• Green onions
• Bell peppers
• Carrots
• Zucchini
• Tomatoes
• Tomato juice
• Salt
• Black pepper
• Ground red paprika
• A pinch of sugar
• Bay leaf
• Parsley
• 3 eggs

Steps

1. Prepare and wash all vegetables: peel and coarsely chop the onions, bell peppers, carrots, zucchini, and tomatoes.
2. Prepare the wood stove and light a fire so it heats up well.
3. Place a cauldron or pot on the stove, add a little oil, and sauté the chopped onions until translucent.
4. Add the chopped bell peppers and carrots to the sautéed onions, and let them simmer and braise with occasional stirring.
5. Add the coarsely chopped tomatoes, zucchini, and a little tomato juice.
6. Drop in the bay leaf, salt to taste, add black pepper, ground paprika, and a pinch of sugar to neutralize the acidity of the tomatoes.
7. Mix everything well, cover, and let it simmer over medium heat for about half an hour until the vegetables are completely cooked down and integrated.
8. Remove the lid, taste, and adjust the seasonings if needed.
9. Crack three eggs into the cooked vegetables and mix well so the eggs cook in the paprikash and bind with the vegetables.
10. Remove from heat, sprinkle with finely chopped parsley, and serve warm with homemade bread.