Sataraš is a dish directly from my ancestors. I grew up with it, my Mom makes it, my Grandma made it, all of my Croatian family makes it. But it certanly is not only Croatian, because you can eat it in all nearby countries: Slovenia, Serbia, Bosnia and Herzegovina, Monte Negro, Macedonia. And they will all say, Satarash is our Grandma’s dish! And they will all be right.
At first I thought Satarash came from another Croatian neighbour, Hungary. Satarash kind of sounds Hungarian and since Hungary is also very close to where I was born, there are many Hungarian people in Croatia, especially in Baranya area. So I asked one of my Hungarian friends about it. That’s all peachy, said he, but we call this dish Lecho. And he’s also been eating this dish for all of his life.
So who’s dish is it? I don’t know. And really, it doesn’t matter all that much. What matters is that we all enjoy it, especially in this time when summer slowly slips away and inviting autumn to take it’s place. When summer produce is still here but in it’s ripe, soft and final act of beauty and health.
Satarash is also a great solution when you have tomatoes that are too soft to be cut in slices and peppers (paprika) get their first wrinkles. So what is to do? Just grab an onion, sautee it on some oil, add pepper slices, sautee some more, then throw in diced tomatoes and cook till everything is nicely done and liquid reduced to nice creaminess. Salt and pepper to taste and that’s it.
And then pour some of it over some boiled or mushed potatos, polenta, rice or just dip some bread in it until your plate is clean 🙂
There are also other versions of this dish with added eggplants, carrots or parsnip, but that’s another story to be told, another dish to be cooked…
Sataraš (Satarash), simple and delicious vegan dish from my Grandma! Onions, tomatoes and bell peppers. That's really all that is to it!
- 1 onion, sliced thinly
- 500 g / 1 pound bell peppers, sliced
- 1 kg / 2 pound tomatoes, diced
- few tbsp olive oil
- salt, pepper to taste
On lower heat, sauté onions on some oil till it's translucent.
Add sliced peppers and saute some more, stirring all the time, so it doesn't stick to the bottom or burn, till it's soft.
Add diced tomatoes and cook till the liquid is reduced to nice creaminess. If you don't want to have tomatoe skins sticking out of your plate, boil a pot of water, immerse tomatoes for short min and then peal the skins.
Salt and pepper to taste.
Serve hot over a nice bowl of polenta, rice, along with some boiled potatoes. or just with some bread.
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