Guten Appetit!


Recipe Coordinators:
Anne Dreer  & Rose Vetter


Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


Djuwetsch (Djoo-vetch) with Pork – Serbian: Djuveč

by Rose Vetter, 13 Jan 2007

Comment:  There are many variations of Djuvec and it is basically a casserole which can be made with lamb, pork, chicken or vegetarian.  Djuvec can also be made with potatoes instead of rice. Djuvec is best when prepared with fresh peppers and tomatoes from the garden, but canned tomatoes are good as well.  Mom's simple recipe:

  • 4 pork steaks

  • 1 large onion, chopped

  • 2 cloves garlic, chopped

  • Diced tomatoes

  • Diced red and yellow peppers

  • 1½  cups long grain rice

  • 3 cups meat or chicken broth (may be supplemented with tomato juice)

  • Salt and pepper

  • Sprinkle the pork steaks with salt and pepper and brown in hot oil or lard; then set aside. 

  • Sauté the onion and the garlic. 

  • Mix with the tomatoes, peppers and rice; season with salt and pepper.

  • Put into a baking dish.  Add liquid and stir to mix evenly.  

  • Arrange the pork steaks over the rice mixture.  

  • Cover with a lid or tin foil and bake about 1 hour at 400º F. 

  • Check the rice toward the end and if it looks dry, add more liquid. 

Yield:  4-6 servings

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 13 Jan 2007]



To contact a recipe submitter, see our
Contact Registry

Last Updated: 01 Apr 2014

Main DVHH Sections:
History Heritage Genealogy
Community Search DVHH

Regional & Village Information:
Banat Batschka Hungarian Highlands
Sathmar Swabian Turkey Syrmia
Slavonia Bulgaria ©2003-2014
Donauschwaben Villages Helping Hands,
a Nonprofit Corporation
Keeping the Danube Swabian legacy alive