Posten Gyuvech — Vegan Bulgarian Vegetable Stew

🛒 Ingredients

• #Main Vegetables;
• 4–5 medium potatoes — peeled, cut into large chunks
• 1 medium eggplant — approx. 300 g, cut into chunks
• 2–3 bell peppers (red & green) — seeded, chopped
• 1 large onion — chopped.. 2–3 garlic cloves — minced
• 4–5 ripe tomatoes — diced, or 400 g canned crushed tomatoes
• 1 medium carrot — sliced or diced
• #Liquid & Seasoning;
• 150–200 ml vegetable broth or water.. 3 tbsp sunflower oil
• ½ tsp sea salt — adjust to taste.. ½ tsp black pepper
• 1 tsp dried savoury (chubritsa) — the signature Bulgarian herb
• ½ tsp paprika — sweet, mild.. ½ tsp dried thyme or oregano
• 1–2 tbsp fresh parsley — chopped.. 1 tbsp fresh dill — chopped (traditional touch)

👩‍🍳 Instructions

1. 1

   Prep the eggplant: Place eggplant chunks in a colander, sprinkle lightly with salt, and let rest 10 minutes to draw out bitterness. Rinse and pat dry — this ensures perfect texture.

2. 2

   Sauté the base: Heat sunflower oil in a large heavy pot or clay pot over medium heat. Add onion and carrot — cook 4–5 minutes until soft. Add peppers and eggplant — cook 5 minutes more. Add garlic and cook 30 seconds until fragrant.

3. 3

   Combine everything: Add potatoes, tomatoes, broth, salt, pepper, dried savoury, and paprika. Stir gently to mix — all vegetables should be coated in sauce.

4. 4

   Slow cook: Bring to a gentle boil. Cover tightly and cook over low heat for 35–45 minutes — or bake in the oven at 180°C (350°F) for 40–50 minutes — until potatoes are tender and sauce has thickened. Do not stir too often — keep vegetables whole and beautiful!

5. 5

   Rest & serve: Turn off heat. Sprinkle generously with fresh parsley and dill. Let rest 10–15 minutes before serving — gyuvech tastes even better after standing! Enjoy warm with crusty bread.