{"id":69810,"date":"2025-12-02T21:17:55","date_gmt":"2025-12-02T21:17:55","guid":{"rendered":"https:\/\/travelshelper.com\/?p=69810"},"modified":"2026-02-28T14:57:53","modified_gmt":"2026-02-28T14:57:53","slug":"ragout-de-poivrons","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/fr\/world-of-food\/croatia-national-food\/sataras-croatian-pepper-tomato-stew\/","title":{"rendered":"Satara\u0161 (rago\u00fbt croate de poivrons et de tomates)"},"content":{"rendered":"\t\t
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Satara\u0161 is a beloved summer vegetable stew popular throughout Croatia and the Balkans. It is made with ripe tomatoes, sweet bell peppers, and onions simmered together until meltingly tender. The result has a gentle, comforting sweetness reminiscent of Hungarian lecs\u00f3<\/em> or Turkish menemen<\/em>. For many Croatians, satara\u0161 evokes memories of home cooking: simple ingredients slowly combining into a richly flavored sauce.<\/p>

It can be eaten on its own with crusty bread, served over polenta, or paired with grilled meat and eggs (a fried egg on top makes it a complete meal). This humble dish highlights how summertime vegetables can become a hearty, satisfying stew. In Bosnia and Herzegovina it\u2019s often called satarash<\/em>, and it varies by region \u2013 some versions include a dash of paprika, others swirl in beaten egg at the end \u2013 but the core of peppers, tomatoes, and onions remains the same.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"Satara\u0161
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Satara\u0161 (Simple Croatian Pepper-Tomato Stew)<\/h2>Recipe by Travel S Helper<\/span>Plat\u00a0: Side<\/mark><\/span>Cuisine\u00a0: Croatian<\/mark><\/span>Difficult\u00e9\u00a0: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

45<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

80<\/p>kcal<\/span><\/div><\/div><\/div>

This easy one-pot stew starts by slowly saut\u00e9ing onions and garlic, then adding sliced bell peppers and juicy tomatoes. The mixture simmers until the vegetables are soft and the sauce is thick. The flavors are simple but rich: sweet peppers balance the tang of tomatoes. Serve satara\u0161 hot as a side dish with meat or fish, or make it a main by topping with a fried egg or feta cheese. It\u2019s also delicious chilled, and its taste often improves the next day as the flavors meld.<\/p>

Ingredients<\/h3>
  • <\/span>

    2 medium onions<\/strong>, sliced \u2013 the sweet base.<\/p><\/span><\/div><\/li>

  • <\/span>

    3 cloves garlic<\/strong>, minced \u2013 optional, adds aroma.<\/p><\/span><\/div><\/li>

  • <\/span>

    3 bell peppers<\/strong> (any color), seeded and sliced \u2013 provides body and sweetness.<\/p><\/span><\/div><\/li>

  • <\/span>

    4 ripe tomatoes<\/strong>, chopped (or one 14-oz can diced) \u2013 the saucy base.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tablespoons olive oil<\/strong> \u2013 for gentle cooking.<\/p><\/span><\/div><\/li>

  • <\/span>

    Salt and freshly ground black pepper<\/strong>, to taste.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd teaspoon sugar<\/strong> (optional) \u2013 cuts acidity if needed.<\/p><\/span><\/div><\/li>

  • <\/span>

    Fresh parsley or basil, chopped \u2013 for garnish.<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Saut\u00e9 onion:<\/strong> Heat olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook gently, stirring, until the onions are very soft and translucent, about 10\u201315 minutes.<\/p><\/li>

    • Add peppers:<\/strong> Stir in the sliced bell peppers. Lower the heat slightly, cover or partially cover the pan, and let the peppers cook for about 10 minutes, stirring occasionally. They should soften but not brown heavily. If sticking, splash a little water and stir.<\/p><\/li>

    • Cook garlic:<\/strong> Add minced garlic and cook 1\u20132 minutes more until fragrant (avoid browning it).<\/p><\/li>

    • Add tomatoes:<\/strong> Add the chopped tomatoes (with juices) to the pan. Season with salt, pepper, and the pinch of sugar. Stir everything together and bring to a gentle simmer.<\/p><\/li>

    • Simmer stew:<\/strong> Reduce heat to low and simmer, partially covered, for about 30\u201340 minutes. Stir occasionally. The vegetables should meld into a thick, jammy consistency. If it dries out, add a splash of water and continue cooking.<\/p><\/li>

    • Finish and serve:<\/strong> Taste and adjust seasoning. Remove from heat and sprinkle with chopped parsley or basil. Satara\u0161 can be served immediately or at room temperature.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Substitutions & notes: Any sweet pepper will work; in traditional recipes, local peppers like babura or roge are used. If peppers are very large, use 2\u20133; if small, use 4\u20135. Swapping in canned roasted red peppers or stewed tomatoes is fine in a pinch. For a richer stew, stir in a teaspoon of smoked paprika or a splash of white wine. This dish is naturally gluten-free, vegan, and works well with added spices or herbs of your choice.<\/li>
      • Serving Suggestions & Pairings: Satara\u0161 is very versatile. Serve it as a side alongside grilled meats (cevapi or \u0107evap\u010di\u0107i), sausages, or fish. For a meatless meal, serve it topped with a fried or poached egg. It\u2019s excellent spooned over a slice of crusty bread, polenta (pura), or even as a taco filling. A sprinkle of crumbled feta or a dollop of sour cream brings a creamy contrast. In Croatia, satara\u0161 often accompanies steak or vege patties, and is sometimes eaten cold in packed lunches. Pair it with a light red (like Pinot Noir) or a fresh white wine (Gra\u0161evina).<\/li>
      • Storage & Reheating: Store leftover satara\u0161 in the refrigerator for up to 3 days. Reheat gently on the stove; add a little water if it has thickened too much. The flavors deepen over time, so it\u2019s common to enjoy satara\u0161 the next day. This stew freezes well (up to 2 months); thaw in the fridge before reheating.<\/li>
      • Variations & Substitutions: Stir in diced zucchini or eggplant along with the peppers for a more Mediterranean version. For heat, add a chopped chili or a dash of hot paprika. To mimic shakshuka, push a few wells into the simmering stew and crack eggs into them, cooking until the eggs set. In winter, canned diced tomatoes and frozen bell peppers make it easy. If in a rush, use a jar of good-quality ajvar (red pepper spread) instead of fresh peppers and tomatoes \u2013 just cook down with onions until thick.<\/li>
      • Chef\u2019s Tips: Slow, gentle cooking is key. Let the vegetables break down naturally on low heat, which concentrates their sweetness. Stir occasionally to prevent sticking, and cover the pot to keep in steam. If the tomatoes are very sour, a pinch of sugar will balance the acidity (or grate a carrot). Avoid pressing the vegetables too much with your spoon \u2013 you want them chunky, not pureed.<\/li>
      • Optional Add-Ons: Add chopped parsley, basil, or dill on top before serving. A spoonful of ajvar or harissa swirled in can add depth. You can also finish a serving with a splash of olive oil or vinegar for brightness. This dish is great for make-ahead cooking \u2013 warm it up and garnish at mealtime.<\/li>
      • Related Recipes: Satara\u0161 is similar to other Balkan pepper-tomato dishes like Bosnian pin\u0111ur or Turkish menemen. It pairs beautifully with dishes like stuffed cabbage (sarma), grilled meats, or as part of a meze platter.<\/li>
      • Equipment Needed: A large skillet or saucepan with lid, wooden spoon or spatula, cutting board, and knife.<\/li><\/ul><\/div>