Kompir Mandža
Main Dish • Stock, Vegetable
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Ingredients
- 2 tbsp vegetable oil (or sunflower oil)
- 1 medium onion, finely chopped
- 1 tbsp sweet paprika
- 1.5 kg (3 lb) potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1.5 liters (6 cups) vegetable broth or water
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for serving)
Directions
- Heat oil in a large pot over medium heat.
- Add the chopped onion and paprika.
- Fry gently for 1 minute, stirring constantly.
- Add a small splash of water and continue cooking until the onion is very soft, adding more water if needed.
- While the onion cooks, peel the potatoes and carrots.
- Cut potatoes into cubes (about 1–2 cm).
- Slice or dice the carrots.
- Add the potatoes and carrots to the pot.
- Stir well to coat with the onion mixture.
- Pour in the vegetable broth (or water) until vegetables are fully covered.
- Bring to a gentle boil, then reduce heat to medium‑low.
- Simmer uncovered for 30 minutes, stirring occasionally.
- Add salt and black pepper to taste.
- If the stew becomes too thick, add a little hot water.
- Remove from heat once potatoes are tender.
- Stir in chopped fresh parsley.
Notes
- Serving Suggestions
- Serve hot with fresh bread
- Pair with Šopska salad
- Traditionally eaten as a meat‑free (posno) meal during fasting periods
- Traditional Notes
- Kompir Mandža is considered an old rural dish, historically known as a “poor man’s meal”
- Typically vegetarian, though meat versions exist
- Commonly cooked at home, not restaurant‑focused
