Dried paprika
SUN FOODS®

Peperoni secchi "La Bоrерa"
Dried paprika <br>SUN FOODS®

Noble sweet paprika, which is grown in Ukraine near the city of Kahovka. It is really a gift of nature, grown in the special favorable climate of Tavria steppes, alongside the Dnipro river and under the gentle sun, and of course due to the caring hands of Ukrainians.

Intense flavor and red color of fresh sweet paprika

Dried paprika <br>SUN FOODS®
All what is needed for cooking the perfect dishes of Mexican, Italian, Spanish, Hungarian, German, Indian, Moroccan cuisine!

Paprika is gladly used in traditional cuisine by Ukrainian Bulgarians and Gagauz, Ukrainian Moldovans and Armenians, Georgians and by many other nationalities.

All is tenderly cut and dried, there is only left to cook!

Dried paprika <br>SUN FOODS®

We dry it at low, delicate temperatures, keep the taste, color and aroma, without flavor and taste boosters, without preservatives or artificial colours. "La Borepa" - a variety of different size paprika pieces and paprika powder.

This vitamin bomb with red paprika contains 10 times more of vitamin A than green paprika, and only one teaspoon of dried peppers provides the daily norm for vitamin C for an adult.

Paprika improves the gastrointestinal tract and pancreas work, good for blood circulation and helps with the rheumatism, boosts the immune system, stimulates the central nervous system, increases the level of oxytocin hormone, which causes the benevolent attitude towards other people and even improves a memory.

Dishes with dried paprika

Tips from the Chef Vyacheslav
Tips from the Chef Vyacheslav

The precious powder is indispensable for many types of sausages such as chorizo, lomo (tenderloin), loin. It adds absolutely impeccable credibility taste for paella, in American cuisine as a condiment for barbecue pork, beef, lamb stews, kebabs and even spicy eggs!

Paprika is a good addition to the barbecue, it goes well with meat, poultry, vegetables, cheese, eggs, fish, seafood. Add paprika as the main spice to the goulash, soups, sauces, salads, eggs, rice, and ground meat. Paprika much better gives its flavor and color in the hot fatty environment, so much better to dilute the required amount of paprika in the hot oil, and even better in the melted fat and a ready-made blend add to the main dish just until cooked. And in any case add paprika to the almost cooked dish.

Cooking a hot meat dish - classic goulash (gulyas) and its version of Hungarian origin, thick meat goulash with potatoes - "Bogracs in Zakarpattya", you may still cook "Perkolt", "Tokani" or delicious "Paprikash" or fish soup "Halasle" .

Bogracs gulyas (goulash) in zakarpatsky Recipe from SUN FOODS ®

Bogracs gulyas (goulash) in zakarpatsky

Beef stew, spicy, hot food from the fire, both the first and the second dish, one of the most popular and the favorite dishes of Zakarpattya folk cuisine. ''Shepherd's food" traditionally cooked over an open fire in a special pot - "Bogracs".
The recipe has an unthinkable number of options, but each recipe of Bogracs, and almost like all other Zakarpattya and Hungarian dishes, has a must ingredient is paprika, which gives the dish a piquant flavor.

Ingredients

Veal 1кg
Bacon 150-200 g
Onions "Aroma" 30-40 g
Paprika "La Borepa" powder 3 tablespoon
Potatoes 500-600 g
Paprika "La Borepa 1" pieces 1 mm 20-30 g
Dried tomatoes "La Salento" 15 g
Carrot 2 pieces small
Parsley greens "Exclusive"
Salt

Preparation

 In the pot heated on the fire put the chopped bacon, melt the bacon and add the large size chopped carrot sticks, lightly fry, add onion "Aroma" and paprika powder "La Borepa".

Be careful - onions shouldn’t get burnt and paprika should get all the fat, so you need to intensively stir a meal with a wooden spoon.

Add meat to the pot, cut into portions measuring approximately 2 cm, crushed garlic, cumin, everything stir well, add a little water or bone broth as needed. Do not add a lot of liquid, the meat should stew.

To the meat which is almost done, and all the liquid need to evaporate, there is only oil, add the diced potatoes.

At the end of cooking put salt, add pepper "La Borepa 1", dried tomatoes "La Salento", parsley greens "Exclusive" that will significantly increase the aroma and taste of our "Bogracs".

Outdoors, in clean air, near the fire place, with a family or sincere friends , Ministry of Health does not prohibit combine a healthy diet with a good dry wine.

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