Balkan Cuisine

Octopus slow-cooked under a bell-shaped lid with potatoes, vegetables, olive oil, and herbs for a tender, flavorful meal. Ingredients (Serves 4) 1–1.5 kg octopus, cleaned 3–4 medium potatoes, peeled and quartered 2 onions, roughly chopped 2 bell peppers, sliced 3–4 cloves garlic, minced 3–4 tbsp olive oil 1–2 tsp smoked paprika 1 tsp dried oregano Salt and black pepper, to taste 150 ml white wine Fresh parsley, chopped Preparation Preheat oven or peka setup: Preheat oven to 1

Tomato-based soup with rice or small pasta, a simple everyday Balkan favorite. Ingredients (Serves 4–6) 2 tbsp vegetable oil or butter 1 onion, finely chopped 2 cloves garlic, minced 2 carrots, diced 2–3 ripe tomatoes, chopped (or 400 g canned tomatoes) 1–1.2 L vegetable or chicken broth 1 tsp sugar (optional, to balance acidity) Salt and black pepper, to taste Fresh parsley or basil, for garnish Optional additions: 1 potato, diced, for a heartier soup Small pasta or rice Pre

Veal soup with root vegetables and a creamy finish, often served at family lunches. Ingredients (Serves 4–6) 400–500 g veal (shoulder or shank), diced 1 onion, finely chopped 1 carrot, diced 1 small celery stalk, chopped 1 potato, diced 2 tbsp butter or oil 1 tbsp flour 1 egg yolk 100 ml sour cream 1–1.2 L beef or veal broth Salt and black pepper, to taste Fresh parsley, chopped Preparation Sauté the base: Heat butter or oil in a pot. Add onion, carrot, and celery; cook until

Spicy fish soup popular along rivers and coastal areas, especially in Serbia and Croatia. Ingredients (Serves 4–6) 600 g mixed fish (carp, catfish, perch, or other firm fish), cut into pieces 1 onion, finely chopped 1 carrot, diced 1 red pepper, chopped 2 cloves garlic, minced 2 tbsp vegetable oil 1 tbsp sweet paprika ½ tsp hot paprika or chili (optional) 2 tbsp tomato paste or 1 fresh tomato, chopped 1.2 L fish or vegetable broth 1 bay leaf Salt and black pepper, to taste Op