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Mish Mash Stew

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Mish Mash Stew has always represented summer for me. I remember many moments of my childhood at my grandparents eating it. Lečo, the way we call it in Slovakia, is originated in the Hungarian cuisine as many other recipes from Slovak cuisine.

Anyway, we usually prepare Mish Mash Stew during the summer season because there are many tomatoes and peppers, which is the base of this meal. No limits to imagination. The tradition is to add sausages, spicy or mild, the same applies for the peppers.

The way I prepare Mish Mash Stew is a combination of Slovak, Hungarian and Bulgarian cuisine. Having my boy hating peppers, I do the Polish version with zucchini, too. Typical Bulgarian ingredient is a white cheese and satureja. The amounts are up to your taste. Someone likes more peppers, someone likes more tomatoes, someone likes it veggie. Enjoy and sauté with me!

Total Time: 1,5 hour

Shopping List

2 medium shallots, peeled and finely chopped
2 good quality smoked sausages, sliced and halved
1 teaspoon of satureja or Provencal Herbs
6 medium White Bell Peppers, washed, cleaned and finely chopped
8 medium ripe tomatoes, washed and finely chopped
1 tablespoon of plain flour
2 handfuls of good quality Feta Cheese
2 whole eggs
Olive oil
Sea Salt, black ground pepper

Fresh bread with butter to serve


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Heat up 1 tablespoon of olive oil in deeper frying pan on high. Add shallots and sauté them nicely until they soften and get golden, for about 2-3 minutes.
Sausages in. Roast them for about 2 minutes until they get beautifully crispy.

Add splash of olive oil and season with satureja and pinch of ground black pepper. Peppers in. Sauté them for about 5-10 minutes on medium heat until they soften a bit.

Then, add tomatoes and lower the heat to low. Put the lid on and let it slowly simmer for about 1 hour until you continue. This way all the flavours come together and everything gets nicely soft.

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After 1 hour, add 1 tablespoon of plain flour to thicken the mixture if needed.

Next, sprinkle with Feta Cheese and let it melt for a bit. Then, stir in the eggs and mix until nicely processed for about 2 minutes on medium heat. Season with sea salt and ground black pepper.

Enjoy with glass of white wine and serve with fresh bread and good layer of butter. Yummy!

Makes 4 serves.

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