sauerkraut

Braised Sauerkraut with Sausage and Potatoes / Dinstano kiselo zelje sa kobasicom i krumpirima

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If you are a fan of sauerkraut and quick meals, definitely give this one a go. I’ve had some homemade sauerkraut on hand to use up in this dish and it turned out fantastic. My sauerkraut was a combo of cabbage and carrots which gave the dish some additional sweetness. It all paired really well with smoky sausages and I can’t wait to make this again. Also, since my sauerkraut was pretty salty, no additional salt was needed in the dish.

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INGREDIENTS:

(Yields 4 servings / 0.68 EUR per serving / 2.70 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

1 medium sized sausage (1.00 EUR)

2 cups sauerkraut (0.40 EUR)

4 garlic cloves (0.13 EUR)

2 tbsp tomato puree (0.27 EUR)

½ tsp smoked paprika (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 tsp brown sugar (0.01 EUR)

1 bay leaf (0.01 EUR)

4 medium sized potatoes (0.40 EUR)

2 cup veggie broth (0.13 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Slice the sausage into coins. Add oil and onion to a skillet on medium heat and saute for a few minutes until translucent. Add in the sausage, sauerkraut and garlic, stir and cook briefly to slightly caramelize. Now add in tomato puree, smoked and Hungarian paprika, garlic powder, red pepper flakes, black pepper, parsley, sugar, bay leaf, potatoes and broth. Give it all a good stir, bring to a rolling boil and reduce heat to a gentle simmer. Cook with a lid cracked open for 30 minutes until the potatoes are softened. Be sure to give it a good stir from time to time and add in a splash of water if needed. Serve warm.

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Ako ste ljubitelj kiselog zelja i brzih jela, definitivno isprobajte recept u nastavku. Ja sam upotrijebila svoje domaće kiselo zelje i konačni je rezultat ispao savršen. Također, u mojem je zelju bilo i malo ribane mrkve koja je jelu dala još malo ekstra slatkoće. Sve se to odlično sparilo sa dimljenim kobasicama i jedva čekam ponovno pripremiti ovaj recept. Također, pošto je moje zelje bilo dosta slano, uopće ništa nije trebalo dodatno soliti.

SASTOJCI:

(Za 4 porcije / 5,04 kn po porciji / 20,15 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

1 srednje velika kobasica (7,50 kn)

2 šalice kiselog kupusa (3,00 kn)

4 češnja češnjaka (1,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ žličice dimljene paprike (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žlica sušenog peršina (0,50 kn)

1 žličica smeđeg šećera (0,10 kn)

1 lovorov list (0,10 kn)

4 veća krumpira (3,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Kobasicu narežite na tanke novčiće. Ulje i luk stavite u dublju tavu na srednjoj vatri te dinstajte nekoliko minuta da luk postane staklast. Ubacite kobasicu, zelje i češnjak, promiješajte te kratko kuhajte dok se sve blago ne karamelizira. Sada dodajte koncentrat rajčice, dimljenu i slatku papriku, češnjak u prahu, čili, papar, peršin, šećer, lovor, krumpire i temeljac. Dobro promiješajte, pustite da zavrije, pa smanjite vatru. Krčkajte sa odškrinutim poklopcem 30-tak minuta dok se krumpiri skroz ne skuhaju i ne omekšaju, s time da s vremena na vrijeme sve dobro promiješate, a prema potrebi dodate još mrvicu vode. Poslužite toplo.

Braised Sauerkraut with Sausage and Potatoes / Dinstano kiselo zelje sa kobasicom i krumpirima

Easy Sauerkraut Recipe (vegan) / Jednostavni recept za kiselo zelje (vegansko)

Crunch Crunch Away, , , , , , , 2 Comments

If you’ve been tuning in lately, you already know that fermented foods have been my new area of interest. In particular, I’ve been trying out lacto-fermentation with various veggies and the most logical and easiest recipe is the one for sauerkraut. The secret of successful lacto-fermentation are a sufficient amount of salt, which should be 2-3% from the total amount of all veggies and liquids you are fermenting, and keeping the veggies in anaerobic environment (basically, submerged under water) where good bacteria can thrive.

For the following sauerkraut recipe I decided to throw in a bit of grated carrots for additional sweetness. Since the cabbage and carrots are both finely shredded and yield a fair amount of liquid when salted and pressed, no additional water is needed to create the required anaerobic conditions.

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INGREDIENTS:

(0.75 EUR)

900 grams of thinly shredded cabbage (0.67 EUR)

100 grams of shredded carrots (0.07 EUR)

25.00 grams of salt (0.01 EUR)

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METHOD:

In a bowl, mix together shredded cabbage, carrots and salt. Using your hands squeeze and mash the veggies for a few minutes. You’ll notice a good amount of water starting to come out of the veggies, so keep working until the veggies are soft and pliable.

Transfer the veggies to a clean glass jar and work to pack them down tightly. Pour the remaining liquid on top. Use a weight or a simple freezer bag filled with a bit of clean water to keep the veggies submerged. Leave the jars loosely covered to ferment at room temperature for about 7-14 days, out of draft and direct sunlight.

After the first day you’ll notice small bubbles starting to form and that means that the veggies have started to ferment. If you start to notice yeast building up on top, just scoop it up and discard, but don’t worry, the veggies are still going to be good. If, however, you notice mold, I would strongly advise discarding the whole batch and starting over.

After 7 days you can taste the veggies and see if they have fermented to your liking. For more tang, leave them out longer. If you are happy with the taste, close the jars tightly and transfer them to your fridge. The fermentation process will still continue in the refrigerator, but at a much slower pace. Once refrigerated, sauerkraut will not go bad for months and will only develop additional acidity as time goes by.

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Ako ste u zadnje vrijeme navraćali na moj blog, možda ste primijetili da sam se zainteresirala za fermentiranu hranu. Točnije, bavila sam se sa lakto-fermentacijom i isprobavala razno povrće. Najlogičniji i najjednostavniji recept je onaj za kiselo zelje, a tajna uspješne lakto-fermentacije su dovoljna količina soli, koja treba varirati u rasponu od 2-3% od ukupne mase svog povrća i tekućine, te da se povrće nalazi u anaerobnoj okolini (odnosno, potopljeno pod vodu), gdje dobre bakterije imaju povoljne uvjete za rast.

U recept za kiselo zelje u nastavku odlučila sam dodati i malo ribane mrkve za malo slatkoće. Pošto su i zelje i mrkva jako fino ribani i kada se stisnu daju dobru količinu tekućine, nije bilo potrebno dodavati još vode za anaerobne uvjete.

SASTOJCI:

(5,60 kn)

900 g fino ribanog kupusa (5,00 kn)

100 g ribane mrkve (0,50 kn)

25,00 g soli (0,10 kn)

PRIPREMA:

U zdjeli pomiješajte skupa kupus, mrkvu i sol. Rukama gnječite povrće nekoliko minuta dok iz njih ne krene izlaziti voda. Gnječite još malo da povrće omekša.

Povrće preselite u čistu staklenku i utisnite ga u dno posude. Svu preostalu tekućinu prelijte preko povrća, pa povrće pritisnite ili utegom za hranu, ili jednostavno vrećicu za smrzavanje napunite čistom vodom, zavežite i to upotrijebite kao uteg, a sve kako bi povrće ostalo potopljeno. Posudu sa povrćem ostavite labavo poklopljenu da fermentira na sobnoj temperaturi 7-14 dana, dalje od propuha i direktnog sunčevog svjetla.

Već nakon prvog dana primijetiti ćete kako se u posudi formiraju sitni mjehurići, a to znači da je fermentacija počela. Ako se na vrhu slučajno počnu nakupljati kvaščeve gljivice, nemojte se brinuti. Samo ih maknite i bacite, a povrće će i dalje biti dobro. S druge strane, ako primijetite plijesan, ja bih u tom slučaju definitivno sve skupa bacila i krenula ispočetka.

Nakon 7 dana kušajte zelje da vidite da li je kiselo po vašem ukusu. Ako želite da se sve još zakiseli, ostavite da dalje fermentira, no ako ste zadovoljni, zavrnite staklenu i sve preselite u hladnjak. Fermentacija će se i dalje nastaviti u hladnjaku, ali će biti znatno usporenija. U hladnjaku vam kiseli kupus može držati mjesecima, a s vremenom će se samo dodatno zakiseliti.

Easy Sauerkraut Recipe (vegan) / Jednostavni recept za kiselo zelje (vegansko)

Braised Sauerkraut and Crushed Potatoes / Dinstano kiselo zelje i restani krumpir

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As much as I love and appreciate winter holidays, I am somewhat relieved that the shebang is over and I am slowly adjusting to my normal routine. After a month of gluttony, sloth and money spending, it’s nice to have some structure again. I’m also happy to have this vast clear slate of 2016 in front of me. So many possibilities!

And you might ask yourself if we really need another sauerkraut recipe around. Absolutely! More than anything. You can whip this dish up so fast that it’s perfect for a quick weeknight meal. IMGP4378

INGREDIENTS:

(Yields 4 servings / 1.36 EUR/ 5.45 EUR for all)

For crushed potatoes:

1 kg potatoes (0.93 EUR)

2 tbsp vegetable oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

For braised sauerkraut:

1 large onion (0.10 EUR)

1 tbsp vegetable oil (0.01 EUR)

2 spicy sausages (2.00 EUR)

500 g shredded sauerkraut (2.00 EUR)

1 large apple, peeled and grated (0.27 EUR)

1 tbsp pumpkin seed oil (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 cup water (–)

Salt and pepper to taste (0.01 EUR) IMGP4379

METHOD:

Wash potatoes under running water, giving them a good scrub and leaving skins intact. In a large pot, cover potatoes with clean water and place on high heat. When the water boils, reduce heat to medium and cook with lid cracked open for 20-25 minutes, until softened.

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Preheat oven to 220°C. Give potatoes good rinse under cold water, until cool enough to handle and peel. Using a potato masher, slightly crush the potatoes, stir in oil, salt and pepper and spread over baking tray. Bake for 30 minutes, until golden crust starts forming, giving them a good stir once or twice during baking.

Meanwhile, finely dice the onion and place on high heat with a tablespoon of vegetable oil, to cook until slightly translucent, for about 2-3 minutes. Chop sausages into coins, add to onion and saute for about 5 minutes. Add in sauerkraut, grated apple, pumpkin seed oil, paprika and water, giving everything a good stir. When things come to a boil, reduce heat to medium-low and simmer with lid cracked open for 30 minutes, stirring occasionally and adding a bit water if necessary. Taste to adjust seasoning and serve with crushed potatoes.IMGP4384

Koliko god volim zimske praznike, u neku ruku mi je olakšanje činjenica da je sve to iza nas pa se sada polako vraćam u normalnu rutinu. Nakon mjesec dana prežderavanja, ljenčarenja i trošenja novaca, lijepo je opet imati neku strukturu u životu. Također me veseli imati pred sobom ovu cijelu praznu 2016. godinu. I sve te mogućnosti!

Možda se pitate da li nam zaista treba još jedno jelo sa kiselim zelje. Apsolutno! Sada više nego ikada. Ovo jelo možete na brzinu smutiti tako da je savršeno za brzi objed usred tjedna.

SASTOJCI:

(Za 4 porcije / 10,22 kn po porciji / 40,86 kn za sve)

Za restani krumpir:

1 kg krumpira (7,00 kn)

2 žlice suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

Za dinstano kiselo zelje:

1 veliki luk (0,75 kn)

1 žlica suncokretovog ulja (0,05 kn)

2 kobasice češnjovke (15,00 kn)

500 g rezanog kiselog zelja (15,00 kn)

1 velika jabuka, oguljena i naribana (2,00 kn)

1 žlica bučinog ulja (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 šalica vode (–)

Sol i papar po potrebi (0,10 kn)

PRIPREMA:

Dobro operite krumpire pod tekućom vodom i ostavite na njima kore. Stavite u dubok lonac, prekrijte sa čistom vodom i stavite da se kuha na jakoj vatri. Kada voda zakipi, smanjite vatru na srednje i kuhajte sa odškrinutim poklopcem 20-25 minuta, dok krumpiri ne omekšaju.

Zagrijte pećnicu na 220°C. Isperite krumpire pod hladnom vodom dok nisu dovoljno hladni da njima možete rukovati, pa ih ogulite. Sa gnječilicom za pire malo zgnječite krumpire, dodajte ulje, sol i papar pa ih raširite po plehu za pečenje. Pecite 30 minuta, dok se ne uhvati zlatna korica, a promiješajte ih jednom ili dva puta tokom pečenja.

U međuvremenu, sitno nasjeckajte luk i sa žlicom suncokretovog ulja stavite na jaku vatru i kuhajte dok ne postane staklast, jedno 2-3 minute. Kobasice narežite na novčiće pa dodajte luku i dinstajte oko 5 minuta. Dodajte kiselo zelje, naribanu jabuku, bučino ulje, crvenu papriku i vodu pa sve dobro promiješajte. Kada zavrije, smanjite vatru na srednje-nisku i sa odškrinutim poklopcem kuhajte uz povremeno miješanje 30 minuta. Po potrebi dodajte mrvicu vode. Kada je gotovo, kušajte i začinite po potrebi pa poslužite sa restanim krumpirom.

Braised Sauerkraut and Crushed Potatoes / Dinstano kiselo zelje i restani krumpir

Sauerkraut Meat Wraps / Sarma

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This dish is, hands down, one of my favorite local specialties. It’s an old folk dish, hearty and filling. And it is said that it tastes the best on the seventh day, when you reheat it for the seventh time. So you simmer it in your largest pot, hoping that it will actually last for seven days. It never does, though. We always polish off whatever we have in a couple of days.

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Sarma is traditionally prepared for New Year’s Eve celebrations. It’s supposed to be eaten after midnight, when everyone already has a steady alcohol flow in their bloodstreams. It warms you up and puts you back on your feet, so you can go party some more. Isn’t that a perfect dish, the one that brings you back to life?

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Don’t get intimidated by what seems like a lengthy process. Making a batch of Sarma isn’t really such a big deal.And, once cooked, you’ll have lunch and dinner situations solved for many days to come. This dish also freezes really well.

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INGREDIENTS:

(Yields 20 wraps / 0.96 EUR per wrap / 19.30 EUR for all)

1 medium sized whole sauerkraut head, about 2.5 kilos (5.00 EUR)

0.2 kilos of smoked bacon (1.47 EUR)

1 large onion (0.10 EUR)

1 chili pepper (0.07 EUR)

4 garlic cloves (0.09 EUR)

Handful of fresh parsley (0.13 EUR)

1.5 kilos of 50:50 mixed minced beef and pork meat (11.00 EUR)

1 large egg (0.20 EUR)

1 cup rice (0.13 EUR)

Crack of fresh black pepper (0.01 EUR)

3 tbsp sweet Hungarian paprika, divided (0.20 EUR)

2 bay leaves (0.03 EUR)

1 tbsp tomato concentrate (0.07 EUR)

0.5 kilo cured smoked pork ribs, broken into smaller chunks(0.80 EUR)

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METHOD:

First taste your sauerkraut. If you think it’s too salty or sour, give it a quick rinse from excess brine. Using a small paring knife, gently separate 20 whole leaves from the head, cutting out and discarding the tough middle vein, and set aside. You’ll use these to make wraps. Thinly slice the remaining cabbage, discarding the tough middle stem. Place about 1/3 of shredded cabbage on the bottom of a large pot. This will ensure that wraps don’t stick to the pot and burn while cooking.

Finely chop bacon, onion, garlic, chili pepper and parsley. Add all to a large bowl and mix with your hands with minced meat, egg, rice, black pepper and 1 tbsp of paprika until thoroughly combined. I intentionally avoid adding any salt to the mixture, as cured meats and sauerkraut are already salty enough on its own.

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Squeeze a handful of meat mixture in a ball and wrap into sauerkraut leaf you prepared earlier. Neatly arrange wraps on the cabbage bed on your pot bottom, squeezing chunks of pork ribs in between and filling any gaps with shredded sauerkraut. When you finish the first row, add a row of shredded sauerkraut, sprinkle with 1 tbsp of paprika, add a bay leaf and repeat once more with another row of wraps. Once everything is used up, sprinkle with remaining tbsp of paprika, add bay leaf,tbsp of tomato concentrate and enough water to the pot that everything is submerged.

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Place pot on high heat until it starts boiling. Then reduce heat to medium and cook with lid cracked open for 1.5 hours. Don’t even attempt to stir during cooking as the wraps will fall apart.

Once cooked, serve on its own or with some mashed potatoes.

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 Ovo je jelo, bez imalo dvojbe, meni najdraži lokalni specijalitet. To je staro narodno jelo, zasitno i punog okusa. Kažu da je sarma najbolja sedmi dan, kada ju sedmi puta podgrijete. Pa ju uvijek kuham u najvećem loncu, u nadi da će nam možda i trajati sedam dana. To se još nije desilo. Uvijek smažemo sve što imamo u samo par dana.

Sarma se tradicionalno jede na dočeku Nove Godine, iza ponoći, kada su svi već dobro potkresani i imaju dovoljno alkohola u krvotoku. Ali sarma je tu da vas ugrije i digne natrag na noge, da možete dalje tulumariti. Zar jelo koje vas vraća natrag u život ne zvuči savršeno?

Nemojte se bojati pripreme sarme koja se možda čini dugačkom i kompliciranom. Sve je to zapravo jako jednostavno, a kada se sve skuha, imati ćete ručak i večeru riješene za sljedećih nekoliko dana. Također, sarma se i super smrzava.

SASTOJCI:

(Za 20 sarmi / 7,23 kn po sarmi / 144,70 kn za sve)

1 srednje velika cijela glavica kiselog kupusa, oko 2,5 kg (37,50 kn)

0,20 kn dimljenog špeka (11,00 kn)

1 veliki luk (0,75 kn)

1 čili papričica (0,50 kn)

4 češnja češnjaka (0,70 kn)

Pregršt svježeg peršina (1,00 kn)

1,5 kg 50:50 mješavine mljevenog goveđeg i svinjskog mesa (82,50 kn)

1 jaje (1,50 kn)

1 šalica riže (1,00 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

3 žlice slatke crvene paprike, podijeljene (1,50 kn)

2 lovorova lista (0,20 kn)

1 žlica koncentrata rajčice (0,50 kn)

0,5 kg dimljenih suhih svinjskih rebrica, nasiječenih na manje komade (6,00 kn)

PRIPREMA:

Prvo probajte kiselo zelje. Ako je prekiselo i preslano, isperite ga pod tekućom vodom. Nožićem nježno skinite 20 cijelih listova i odstranite im i bacite tvrdu glavnu žilu. Stavite na stranu. U te ćete listove kasnije umatati sarme. Tanko narežite ostatak zelja, a debelju stabljiku bacite. Oko 1/3 narezanog zelja rasporedite po dnu lonca, jer ćete tako osigurati da se sarme ne prime za dno i ne zagore dok se kuhaju.

Sitno nasjeckajte špek, luk, češnjak, čili i peršin pa ih u velikoj zdjeli rukama pomiješajte sa mljevenim mesom, jajem, rižom, paprom i 1 žlicom slatke paprike, dok ne dobijete jednoličnu smjesu. Ja namjerno ne solim meso iz razloga što su i kiselo zelje i suho meso dovoljno slani da začine svu sarmu.

Oblikujte loptice od mješavine mljevenog mesa i umatajte u ranije pripremljene listove zelja. Slažite sarme na posteljicu od narezanog zelja u loncu, a između njih rupe popunjavajte sa suhim rebricama i ostatkom narezanog zelja. Kada složite prvi red, pobacajte po vrhu još malo narezanog zelja, posipajte sa 1 žlicom paprike i stavite lovorov list, pa sve ponovite u drugom redu dok ne potrošite sve sastojke. Na kraju sve posipajte preostalom žlicom slatke paprike, dodajte list lovora, žlicu koncentrata rajčice i prelite vodom dok sarme ne budu potopljene.

Stavite lonac na jaku vatru dok ne zakipi, potom smanjite na srednje i kuhajte sa odškrinutim poklopcem 1,5 sat. Nemojte niti pokušavati miješati jer će vam se sarme raspasti.

Kada je sarma gotova, poslužite ju samu ili sa pire krumpirom.

Sauerkraut Meat Wraps / Sarma

Sauerkraut Bean Stew / Varivo od graha sa kiselim zeljem

Crunch Crunch Away, , , , , , 7 Comments

I’m crazy about sauerkraut. I love colder seasons just because of all the sauerkraut we get to devour. We eat it as a salad, in main dishes and side dishes. I’m yet to discover a sauerkraut desert to make the obsession come full circle.

This dish is so filling and easy, it’s just beautiful. Sure, it takes a while for it to cook, but you don’t have to hover over the pot so active cooking time is minimal. Also, this makes a humongous batch. I froze a ton, as it reheats wonderfully.

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INGREDIENTS:

(Yields about 10 generous servings / 0.78 EUR per serving / 7.81 EUR for whole)

500 g dried beans, presoaked overnight (2.00 EUR)

4 tbsp vegetable oil, divided (0.05 EUR)

1 large onion (0.10 EUR)

4 carrots (0.13 EUR)

3 chili peppers (0.20 EUR)

3 garlic cloves (0.07 EUR)

2 tbsp tomato paste(0.13 EUR)

2 dried bay leaves (0.03 EUR)

2 tbsp sweet Hungarian paprika (0.01 EUR)

Sausages, smoked bacon or cured meats of choice (I used 1 kg of cured pork ribs and leftover bacon skins I had lying around); for vegan version omit (4.00 EUR)

6-8 cups warm water (–)

500 g sauerkraut (1.00 EUR)

2 tbsp plain white flour (0.01 EUR)

Handful of fresh parsley, finely chopped (0.07 EUR)

Salt and pepper to taste (0.01 EUR)

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METHOD:

Rinse beans after soaking, place in pot, cover with fresh water and simmer on medium heat for about 45 minutes. Meanwhile, clean and dice all the vegetables. Drain beans, discard the cooking water and rinse well. Set aside.

In a large pot saute diced onions on 2 tbsp of oil until translucent. Add diced carrots, chili peppers and minced garlic and saute for about 5 minutes, stirring occasionally. Add tomato paste, bay leaves, paprika, rinsed beans and meats of choice if using, cover with about 6-8 cups of water, so everything is fully submerged, and simmer for 45 minutes on low. Wait with seasoning until the stew is done; my pork ribs and sauerkraut were pretty salty on its own. 45 minutes into cooking add sauerkraut and simmer for another 45 minutes, up to 1 hour, until the beans are completely softened.

In a small saucepan mix together the remaining 2 tbsp of oil with flour and cook on medium heat, stirring constantly until flour starts smelling nutty and turns golden brown, about 3-5 minutes. Once done, carefully pour into the pot of stew (it’s gonna be bubbly, so watch your hands). Stir until fully incorporated, add parsley and cook through for 5 more minutes. Adjust seasoning, fish out bay leaves and bacon skins, if using, and serve with a thick slice of yummy bread of your choice.

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Luda sam za kiselim zeljem. Hladnije vrijeme mi je drago samo zato jer ga možemo tamaniti. Jedemo kiselo zalje u salatama, u glavnom jelu i u prilozima. Moram samo još otkriti neki desert sa kiselim zeljem da obsesija napravi puni krug.

Ovo je jelo tako zasitno i lagano da je to milina. Istina, treba dosta vremena da se sve skuha, ali ne morate stajati nad loncem, tako da je aktivno vrijeme koje treba utrošiti zapravo minimalno. Također, dobiti ćete ogromnu količinu. Ja sam smrznula brdo variva, jer se super podgrijava.

SASTOJCI:

(Za oko 10 izdašnih porcija / 5,85 kn po porciji / 58,47 kn za sve)

500 g suhog graha, namočenog večer prije (15,00 kn)

4 žlice ulja, podijeljene (0,40 kn)

1 veliki luk (0,75 kn)

4 mrkve (1,00 kn)

3 čili papričice (1,50 kn)

3 češnja češnjaka (0,50 kn)

2 žlice koncentrata od rajčice (1,00 kn)

2 suha lovorova lista (0,20 kn)

2 žlice crvene slatke paprike (0,10 kn)

Kobasice, dimljena slanina ili suho meso po izboru (ja sam stavila oko 1 kg dimljenih suhih špic rebrica i kože od špeka koje sam skupljala u frižideru); za vegansku verziju izbaciti (30,00 kn)

6-8 šalica tople vode (–)

500 g kiselog zelja (7,50 kn)

2 žlice oštrog pšeničnog brašna (0,01 kn)

Svežanj svježeg peršina, sitno nasjeckanog (0,50 kn)

Soli i papra po ukusu (0,01 kn)

PRIPREMA:

Isperite grah nakon namakanja, stavite u lonac, pokrijte svježim vodom i kuhajte na srednjoj vatri oko 45 minuta. U međuvremenu, očistite i sitno nasjeckajte svo povrće. Nakon 45 minuta ocjedite i dobro isperite grah i bacite vodu od kuhanja, pa ga stavite na stranu.

U velikom loncu pirjajte nasjeckani luk na 2 žlice ulja dok ne postane proziran. Dodajte nasjeckane mrkvu, čili i češnjak pa pirjajte 5 minuta, povremeno miješajući. Dodajte koncentrat rajčice, lovorov list, slatku papriku, ocijeđeni grah i meso ako ga koristite, prelijte sa 6-8 šalica tople vode da sve bude potopljeno, pa krčkajte na laganoj vatri 45 minuta. Pričekajte sa solju i paprom dok vam varivo ne bude skroz gotovo; moja rebrica i zelje su bili jako slani pa nije uopće trebalo dodatno soliti. Nakon 45 minuta dodajte kiselo zelje i kuhajte još 45 minuta do 1 sat, dok grah skroz ne omekša.

U maloj tavici ili lončiću pomiješajte preostalih 2 žlice ulja sa brašnom i kuhajte na srednjoj vatri, stalno miješajući, dok brašno ne zamiriši i ne postane zlatno-smeđe, oko 3-5 minuta. Kada je gotovo, oprezno zapršku dodajte u grah, pazeći da vas ne pošprica po rukama. Miješajte dok se zaprška sasvim ne sjedini sa varivom i prokuhajte još 5 minuta. Probajte i začinite solju i paprom po potrebi, ispecajte van lovorove listove i kože od špeka ako ste ih stavili, i poslužite sa debelim komadom omiljenog kruha.

Sauerkraut Bean Stew / Varivo od graha sa kiselim zeljem