Table 1 Traditional Vojvodina dishes (ingredients, cooking type, and preparation time). Source: [8]

Riblji paprikaš (Fish stew)

2 kg of carp cut into steaks, 3 l water, 1 kg chopped onions, 20 g ground sweet peppers, 200 ml tomato juice, 15 g salt, 2 g fine ground black pepper

Boiling

60 min

Rindflajš (Boiled beef with vegetables)

800 g beef, 3 l water, 400 g carrots, 400 g potatoes, 200 g parsnip, 200 g parsley, 200 g celery, 15 g salt, 3 g peppercorn

Boiling

120 min

Perkelt (Drier variety of goulash)

700 g veal, 700 g chopped onions, 3 g minced garlic, 10 g ground sweet peppers, 3 g ground cayenne peppers, 300 ml red wine, 250 ml tomato juice, 3 g fine ground black pepper, 10 g salt, 3 bay leaves, 100 ml sunflower oil, 200 ml water

Simmering and boiling

70 min

Ćuretina sa mlincima (Turkey with pasta tatters)

400 g turkey breasts, 200 ml sour cream, 30 ml olive oil, 100 g grated hard cheese, 300 g pasta tatters, 1 l broth

Boiling and baking

35 min

Sekelji gulaš (Szekely goulash)

500 g pork, 1 kg sauerkraut, 300 g sausages, 300 g chopped onions, 100 ml sunflower oil, 6 g salt, 3 g fine ground black pepper, 7 g ground sweet peppers, 2 g ground cayenne peppers, 400 ml sour cream

Simmering and boiling

70 min