Zarzavat

Zarzavat is a Romanian Base that is often used for their soups. It contains salt, which you need to consider while using it. This recipe helps you to make this for your home and to preserve it for future use. Very easy to make and it will help you to not have to go to the store to get a sauce base.

Zarzavat has no fillers or preservatives, since the sugar, salt and vinegar keep the content acidic. It is simply made with bell peppers. Now I’m only used to the Romanian pepper variations and had to actually look up the type of peppers, that we used for this recipe. In general the bell peppers are sweet and have no spice. The peppers that come close to what we used were Sweet Stuff Hybrid and Italia.

If all fails and you don’t have access to these peppers use normal red bell peppers.

Ingredients for Zarzavat

Bell Peppers: The peppers that come close to what we used were Sweet Stuff Hybrid and Italia, but it is not necessary. You can use normal bell peppers, though I suggest using the red ones for the sweetness and color.

Celeriac root: Celeriac root gives the sauce an earthiness and flavor.

Onion: I go for yellow or white onion, because it adds a nice spice to it.

Zarzavat

Print Recipe

A Romanian soup base for other recipes like ciorba de facole and can even used to make pasta sauce. It has a sweet taste and is simple to make.

• Author: Jessica
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 6–8 canning jars 1x
• Category: European
• Method: Canning
• Cuisine: Romanian
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 12 Italia bell peppers
• 12 Sweet Stuff Hybrid bell pepper
• 4 big yellow onions
• 3 medium celeriac root
• 4 tablespoon salt
• 1 cup white sugar
• 1 cup vinegar
• 450 ml tomato paste

Cook Mode Prevent your screen from going dark

Instructions

1. Cut your peppers, onions and celeriac root into quarters or cut them into a good size to fit through the grinder.
2. Grind your ingredients and add your minced items into a big pot.
3. Add your salt, sugar and vinegar to the pot. Boil the Zarzavat for 10 minutes and add your tomato paste. Boil for another 30 minutes and taste. Add more salt if necessary.
4. While it boils boil your canning glass for 10-15 minutes to sterilize you glass. Turn of the heat and leave the glass in until start filling the glass. They need to be hot, before filling them or else you risk your glass exploding into pieces.
5. Fill your glass and leave some space the top.
6. Boil some oil till hot and pour it on top of your canning glass. ( Just a little layer) It will seal the mixture and prevent it from spoiling.
7. Close your lid well and leave it to cool completely before storing. Zarzavat will last a year without cooling.
8. Once you open it use within 1-2 weeks.