This is one of my favorite summer recipes for dinner or breakfast. It is very low in calories and very healthy. When I want to make a break from meat, I usually prepare this dish called “satarash”. It is made of tomatoes and green paprika and it has a very light, juicy flavor. Although tomatoes are the main ingredient of this dish, it doesn’t have so sour taste, especially if you put onions.
Where does satarash originates?
Satarash is a typical summer meal in Balkan cuisine, but something similar is also made in Hungary. It is usually served as an appetizer, but also like a main dish for breakfast or dinner. People in the Balkans usually prepare satarash in summary when it’s the season of tomatoes.
How to make satarash
Ingredients:
- 1 small onion (optional)
- 4 green paprika
- 3 medium-sized tomatoes
- 1 tablespoon of olive oil
- Salt to taste
- Pepper
- Chilli powder (optional)
- In a deep skillet, put one tablespoon of olive oil and the chopped onion.
- Stir-fry at medium heat and once the onion becomes translucent add chopped paprikas.
- Then stir fry for about 5 minutes or until paprikas become soft.
- Add chopped tomatoes and stir well.
- Cook at lower, or medium-low heat for about 10- 12 minutes. Season it well with salt, pepper and chilli powder, if you like spicy food.
Additional notes for preparation:
- You can prepare this dish without onion, but it’s tastier with it and it is less sour
- Depending on the size of paprika and tomatoes, make sure you have more tomatoes than paprika
- It is never enough tomatoes! Feel free to add more, if you have too much paprika in the pot
- Cook it at low heat and stir all the time, so it doesn’t burn
- If you don’t like tomato skins, you can peel tomatoes first
It goes well with:
- Feta cheese, cottage cheese
- Fresh bread or a French toast
- Sour cream or yoghurt
- Eggs (boiled, scrambled, fried)
- Cooked rice
You can eat sataras with boiled eggs, scrambled eggs, and you can even add the eggs to it, in the last 3 minutes of cooking. I like when satarash is prepared separately because it has a lighter taste. Plus, if you add eggs to this recipe, you should eat the whole dish immediately and if you prepare satarash without eggs, you can store it in the fridge for two to three days.
Eat satarash as a main dinner course or a side dish. You can also have it for breakfast, with some feta cheese and eggs. I prefer to eat it hot, but you can also eat cold satarash.
A low-calorie meal, the next summer dinner recipe you need to try
doesn’t have so sour taste, especially if you put onions.
Ingredients
- 1 small onion (optional)
- 4 green paprika
- 3 tomatoes (medium size)
- 1 tbsp olive oil
- salt, to taste
- pepper, to taste
- chilli powder (optional)
Instructions
- In a deep skillet, put one tablespoon of olive oil and the chopped onion.
- Stir-fry at medium heat and once the onion becomes translucent add chopped paprikas.
- Then stir fry for about 5 minutes or until paprikas become soft.
- Add chopped tomatoes and stir well.
- Cook at lower, or medium-low heat for about 10- 12 minutes. Season it well with salt, pepper and chilli powder, if you like spicy food.
Notes
- You can prepare this dish without onion, but it’s tastier with it and it is less sour
- Depending on the size of paprika and tomatoes, make sure you have more tomatoes than paprika
- It is never enough tomatoes! Feel free to add more, if you have too much paprika in the pot
- Cook it at low heat and stir all the time, so it doesn’t burn
Mm I adore satarash!
You can also eat it with mashed potatoes, rice or palenta. And don’t forget to peel the tomatoes first before putting them in! The skins make it not so enjoyable.
Thanks for the tips! I don’t peel tomatoes because it’s hard to peel fresh tomatoes, you need to soak them in water first. I don’t mind the skins because they are so cooked and mixed with other ingredients. But it is a great tip, I will add it to the article.
Hello ! Just a tip ! Add tomatoes to boiling water for couple of minutes take them out and peel the skin of. Love sataraš 😋