Djuvec

Cut the meat into bite-sized cubes and the washed tomatoes into slices. Place in a large enough bowl.

Halve the peppers, remove the seed strands, rinse and cut into cubes. Also rinse melanzane and zucchini, then cut into slices.

Mix together with the peeled onions cut into rings, the peeled, crushed garlic cloves, the chopped parsley and the also chopped celery leaves in a second baking bowl.

Season everything heartily with salt and pepper and let it stand for 1 hour, drizzled with oil.

Put everything in layers in an oval roasting pan or in an ovenproof dish with a lid, sprinkling a small amount of long-grain rice over each layer.

Pour the beef broth and cook the djuvec with the lid closed in the oven at 200 °C for about 90 minutes. Season with salt and pepper.

Personal note: Goes excellent in the Roman pot. I use more long grain rice and braise longer at lower heat. 1/2 l of clear soup was too liquid for me, the tomatoes form at length juice off. Vegetables can be varied well, Tk peas in it are also very tasty, carrot cubes form a little bit of sweetness.

Tip: Zucchini are a type of pumpkin and thus low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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