Culinary Monk’s Vegetable Stew from Mother Ileana, from Brăești

Perhaps one of the softest vegetable dishes, a preparation that preserves the delightful taste of summer’s harvest, fresh greens, beans, potatoes, cabbage, and ripe tomatoes bursting with goodness – the vegetable stew is and will remain a staple on our tables, whether we are observing a fast or not. The monk’s vegetable stew, a dish that combines all things simple, harmoniously arranged after being stored in pantries, overwhelms you from the first bite with its wonderfully straightforward taste that welcomes all goodness. With utmost sincerity, we say that this dish has reminded us of kissing our grandparents’ hands for the delicious meal they offered us and for the simplicity with which it delighted us.

For this dish, you’ll need 500 grams of boiled speckled beans, cooked until they are soft but still have a bite, roughly the same amount of assorted root vegetables (onion, carrot, parsnip, parsley root), 300 grams of blanched nettles and dock leaves, 100 grams of fresh vegetables (bell peppers, parsley, lovage, dill) – which will be sautéed with 250 grams of tomato and red bell pepper purée (a traditional mixture of tomatoes and Kapia peppers). And perhaps the main ingredient, 1 kilogram of salted and boiled sauerkraut, cut to the desired size. Since most of the vegetables are already cooked or prepped, it’s all about intuition as you bring them together in a rich stew.

Mother Ileana carefully tends to several pots simmering away with an abundance of goodness. The union happens based on how quickly the vegetables cook. The sautéing comes at the end, bringing together the flavors of the vegetables that will be combined as needed. Finish with a generous downpour of rain – a shower of dill, parsley, and lovage to taste. And then, when the meal is ready, you’ll understand how truly delightful it is – you’ll forget about sweetness, protein, and most importantly, you’ll see fasting in a new light. Mother Ileana thoughtfully provided us with some for the road. Thank you for the meal!

Ingredients:

– 500 grams of boiled speckled beans

– 500 grams of assorted root vegetables (onion, carrot, parsnip, parsley root)

– 300 grams of blanched nettles and dock leaves

– 100 grams of fresh vegetables (bell peppers, parsley, lovage, dill)

– 250 grams of tomato and red bell pepper purée

– 1 kilogram of salted and boiled sauerkraut, cut to the desired size

Instructions:

1. Mix the cooked vegetables (beans and sauerkraut) and bring them to a boil twice.
2. Add the freshly chopped root vegetables to the stew. Near the end, add the blanched nettles and dock leaves.
3. When it’s almost ready, enhance the dish with sautéed onions in which the tomato and red bell pepper purée were dissolved.
4. Give everything a final simmer and top it off with the herbs – dill, parsley, and lovage to taste.
5. You can serve this with hot peppers, homemade bread, or cold polenta (mămăligă).

Enjoy!