| Cook Time | 120 minutes |
| Servings |
Ingredients
- 800 gram Bulgarian peppers
- 500 gram Tomatoes
- 800 gram Chicken
- 1 bunch Parsley
- 3 tablespoons Vegetable oil
- 4 cloves garlic
- 1 tablespoon Vinegar wine
- Salt to taste
- Paprika sweet to taste
Ingredients
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Instructions
- We'll need chicken meat, you can take either chicken or ham, as I have. There are also two cooking options. The first is the chicken is simply boiled. The second-and it's more authentic for the village salamura, is the chicken you need to bake. But tasty is obtained in both cases. I had time and desire and so I rubbed the ham with salt, pepper, paprika, dry garlic and oil. Allow to marinate for about an hour and bake until tender.
- Also bake peppers and tomatoes. In winter, the peppers are marinated in oil, they are already baked and without skins. Tomatoes cut in half, sprinkle with salt and sugar. You can sprinkle your favorite herbs. I had the savory. Preheat the oven to 200 degrees and bake for about 40 minutes.
- Clean the peppers from seeds and skins from the tomatoes is also remove peel and finely chop all. Put in a saucepan.
- Finely chop the meat and add to the vegetables. Pour about 1.5 liters of water and put on the fire.
- Finely chop the garlic and parsley and add to the soup. Vinegar is taken wine and added to taste, who adds a spoon, and who wants more acidity, then two. Let boil and cook all together for about 10 minutes. If you want a thicker version of the dish, then the baked legs are filled with tomato-pepper mass, add a little water and garlic and parsley are also added, everything is baked for about 25 minutes.
- When serving in this soup put more freshly cut garlic, and it, by the way, is very in harmony with the dish. Bon appetit!
