STEW, GOULASH, PERKELT and TOKANJ are an indispensable part of Vojvodina cuisine. They are prepared in different ways from different meat – pork, beef, beef, mutton, poultry, venison … Stews are cooked with a variety of offal, but when there is no meat they are prepared from potatoes, and can be cooked and with mushrooms. These dishes, except tokanj, have a common characteristic of the addition of a sweet and hot red cayenne pepper, so their distinctive colour is rich.
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