Djuvec Stew

Perhaps your new favorite bean dish:

1. finely dice shallots. Cut meat into 3-4 cm cubes. Remove peel from carrots and cut diagonally into 1/2 cm wide slices. Remove peel from potatoes. Clean leeks, cut in half lengthwise and cut only the white and light green into 2 cm pieces.

Halve bell bell pepper lengthwise, remove seeds and cut into 1/2 cm wide strips. Clean beans. Cut melanzani into 2 cm cubes. Blanch (scald) tomatoes, rinse, skin, quarter, seed and cut quarters in half again.

Heat the oil and fry the meat until brown. Add the shallots and sauté briefly. Pour in the clear soup, add the carrots and potatoes and cook for 25 minutes over medium heat with the lid on. Then add the long grain rice with the rest of the vegetables and cook for another 20 to 25 min. Season strongly with salt and freshly ground pepper, sprinkle with parsley and bring to the table.

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