Eat Without

The Bosnian Pot

Source: North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This hearty beef and vegetable stew is a filling meal on a cold evening. Serve with whole wheat pita bread.

Makes
10 Servings

Ingredients

  • 2 1/4 pounds beef stew meat
  • 1 head cabbage
  • 2 1/2 large carrots (2 or 3)
  • 3 1/2 large fresh tomatoes
  • 3 1/2 large potatoes
  • 2 medium onions
  • 2 garlic cloves
  • 2 green peppers
  • 1/2 tablespoon vegetable oil (or cooking oil of your choice)
  • 1/2 tablespoon vinegar
  • salt and pepper (to taste, optional)

Directions

  1. Wash hands with soap and water.
  2. Chop all the vegetables.
  3. Combine with the meat and seasonings in a large pot.
  4. Add enough water to completely cover the mixture and add the oil and vinegar.
  5. Cook, covered, for two to three hours on low heat until everything is well done.

Notes

Bosnian cuisine contains lots of fresh produce. Tomatoes, peppers, carrots, and beans are common in everyday menus. To reduce cost, frozen and/or canned vegetables can be substituted for fresh vegetables. Learn more about: Cabbage Carrots Tomatoes Potatoes Onions Garlic Bell Peppers

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