Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

I love eating green and yellow beans, but they usually somehow pass below my radar and I simply forget to cook with them. This stew is super tasty and the smoky aroma from paprika rounds it all up beautifully. It’s also one of those things you can refrigerate and reheat, so naturally you wanna keep it around for quick weeknight meals.

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INGREDIENTS:

(Yields 4 servings / EUR per serving / 2.92 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 can of peeled tomatoes (0.80 EUR)

500 grams of frozen yellow beans (1.00 EUR)

4-5 small potatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Pinch of dried red pepper flakes (0.01 EUR)

1 tsp smoky red paprika (0.07 EUR)

3 bay leaves (0.04 EUR)

2-3 cups water (–)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash and peel all the veggies and finely chop up. In a large pot, saute onion on olive oil until translucent. Add in chopped garlic and carrot, then stir and cook for a few minutes. Dump in canned tomatoes and crush them with your spatula into smaller chunks, then throw in yellow beans, potatoes, salt, black pepper, red pepper flakes, paprika and bay leaves. Cover with water until all the veggies are submerged and stir to combine. Simmer for about 30 minutes, while stirring occasionally, until everything is cooked through and most of the water evaporates. Stir in fresh parsley and serve warm.

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Obožavam jesti i zelene i žute mahune, ali nekako mi uvijek prođu ispod radara i jednostavno zaboravim s njima kuhati. Ovo varivo je jako ukusno, a aroma dima iz paprike sve to lijepo zaokružuje. Također, ovo je jedna od onih stvari koja se dobro drži u frižideru i podgrijava, tako da naravno želite imati dio pri ruci za brzi obrok tijekom tjedna.

SASTOJCI:

(Za 4 porcije / 5,46 kn po porciji / 21,82 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 konzerva pelata (6,00 kn)

500 grama smrznutih žutih mahuna (7,50 kn)

4-5 malih krumpira (2,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,10 kn)

1 žličica dimljene crvene paprike (0,50 kn)

3 lovorova lista (0,30 kn)

2-3 šalice vode (–)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. U velikom loncu prodinstajte luk na žlici ulja dok ne postane staklast. Dodajte nasjeckani češnjak i mrkvu, pa kuhajte nekoliko minuta. Ubacite pelate i izgnječite ih špatulom u manje komade, pa onda dodajte mahune, krumpire, sol, papar, čili, papriku i lovorov list. Podlijte sa onoliko vode koliko treba da svo povrće bude potopljeno i dobro promiješajte. Pustijte da zavrije i krčkajte uz povremeno miješanje oko 30 minuta, dok se sve ne skuha, a većina vode ne ispari. Umiješajte svježi peršin i poslužite toplo.

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

Pork Goulash / Svinjski gulaš

I’ve been in a mood for a nice thick goulash for a while now and when I finally stumbled onto pork leg on sale, I was all set. I suggest using meat with a bit of fat in this recipe, as the fatty bits are going to cook off and in return leave the meat juicy and tender. I decided to cook store-bought gnocchi on the side, but you can totally make this with rice, mashed potatoes or pasta. Of course, whipping up your own gnocchi would be even better, but alas, I was a bit lazy for that venture.

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INGREDIENTS:

(Yields 6 servings / 0.82 EUR per serving / 4.94 EUR for all)

To prep the meat:

500 grams of pork leg or shoulder (2.00 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

2 tbsp all-purpose flour (0.01 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

For the goulash:

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

1 garlic bulb (0.27 EUR)

2 large carrots (0.20 EUR)

1 tin of peeled tomatoes (0.80 EUR)

2 small potatoes (0.07 EUR)

Good pinch of salt (0.01 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp smoked red paprika (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.01 EUR)

2 cups water (–)

For gnocchi:

Water (–)

Pinch of salt (0.01 EUR)

500 grams of gnocchi (1.00 EUR)

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METHOD:

First prepare the meat by cutting it into cubes and tossing with salt and pepper. Set aside and let it rest for half an hour. While the meat rests wash, peel and dice all the vegetables. After 30 minutes, toss the meat with flour to coat evenly. Place a large heavy pot on high heat and add a tablespoon of oil to it, then quickly sear the cubed meat on all sides. Work in small batches, adding more oil as necessary. Remove all meat from the pot and set aside.

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Add remaining two tablespoons of oil to the same pot and saute onion for a few minutes until translucent. Toss in garlic and carrot and stir to cook briefly until softened. Dump in peeled tomatoes and crush them with a spatula. Return in the meat, add potatoes, salt, red pepper flakes, smoked and Hungarian paprika, parsley and bay leaf, cover everything with water and bring to a rolling boil. Reduce heat to medium-low and simmer with a lid cracked open for about an hour, until nicely thickened. The flour from searing the meat should be enough to thicken the goulash, but you can also simmer it with a lid off for a while if it appears too soupy. Taste and adjust seasoning.

While the goulash is coming along, cook the gnocchi in salted water as per packaging instructions. Drain and serve with goulash ladled on top and sprinkled with some finely grated hard cheese, if you are so inclined. This dish freezes and reheats great, so be sure to cook enough to have a bit reserved for later.

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Već sam dulje vrijeme raspoložena za fini gusti gulaš, a kada sam naletila i na svinjski but na sniženju, bacila sam se na kuhanje. Moj je prijedlog da ovdje upotrijebite mrvicu masnije meso. Masnoća će se s vremeno iskuhati, a samo meso ostati će sočno i mekano. Ja sam se kao prilog odlučila uzeti kupovne njoke, ali ovo možete svakako složiti sa rižom, pire krumpirom ili tjesteninom. Naravno, bilo bi još bolje da sam sama išla raditi njoke, ali sam za tu avanturu bila malo prelijena.

SASTOJCI:

(Za 6 porcija / 6,14 kn po porciji / 36,86 kn za sve)

Za prirediti meso:

500 g svinjskog buta ili plećke (15,00 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,13 kn)

2 žlice glatkog brašna (0,10 kn)

3 žlice suncokretovog ulja (0,30 kn)

Za gulaš:

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

1 glavica češnjaka (2,00 kn)

2 velike mrkve (1,50 kn)

1 konzerva pelata (6,00 kn)

2 mala krumpira (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

½ žličice dimljene slatke paprike (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,10 kn)

2 šalice vode (–)

Za njoke:

Voda (–)

Prstohvat soli (0,01 kn)

500 grama njoka (7,50 kn)

PRIPREMA:

Prvo priredite meso tako da ga narežete na kockice i pomiješate sa solju i paprom. Ostavite da miruje oko pola sata. U međuvremenu operite, ogulite i narežite svo povrće. Nakon pola sata posipajte meso brašnom i promiješajte da se ravnomjerno obloži. Stavite veliki lonac na jaku vatru i na žlici ulja brzo popecite meso sa svih strana, samo da se ulovi korica. Napravite to u nekoliko manjih tura, a po potrebi dodajte još malo po malo ulja. Maknite svo meso iz lonca i stavite na stranu.

U isti lonac dodajte preostale dvije žlice ulja i prodinstajte luk par minuta dok ne postane staklast. Ubacite češnjak i mrkvu, promiješajte i kratko kuhajte da omekšaju. Dodajte pelate i izgnječite ih sa špatulom. Sada vratite u lonac meso, pa dodajte krumpire, sol, čili pahuljice, dimljenu i slatku papriku, peršin i lovorov list, te prekrijte sve sa vodom i pustite da zavrije. Smanjite vatru na srednje-nisku i krčkajte sa odškrinutim poklopcem oko jedan sat, dok se gulaš lijepo ne zgusne. Brašno od prženja mesa trebalo bi biti dovoljno da zgusne gulaš, no po potrebi završiti kuhanje i otklopljeno ako vam se čini da je prejušno. Kušajte i prilagodite začine.

Kad gulaš bude pri kraju skuhajte njoke u slanoj vodi prema uputama na pakiranju. Ocijedite i poslužite njoke prelivene sa gulašom i po želji posipane sa malo parmezana. Ovo se jelo super smrzava i podgrijava, pa skuhajte više da si možete malo spremiti i za kasnije.

Pork Goulash / Svinjski gulaš

Bean and Lentil Stew (vegan) / Varivo od graha i leće (vegansko)

I’ve been in a mood for a hearty bean stew for a while and decided to add in some lentils for a good dose of creaminess. This recipe yields a huge bulk, which is more than fine by me, because it means I have lunch sorted out for a while. While it does take some time for dried beans to cook, the actual work involved here is minimal, so it’s definitely worth to put in the extra effort to be more cost-effective.

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INGREDIENTS:

(Yields 8 servings / 0.66 EUR per serving / 5.30 EUR for all)

2 cups dried beans (2.00 EUR)

2 tbsp olive oil (0.09 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 chili peppers (0.40 EUR)

4 large carrots (0.40 EUR)

1 can peeled tomatoes (0.67 EUR)

1 cup red lentils (1.00 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

Pinch red pepper flakes (0.03 EUR)

6 cups water (–)

Bunch of fresh parsley (0.27 EUR)

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METHOD:

Pick through, wash and soak the beans in cold water the night before. The following day drain the beans, cover with fresh water and simmer until the beans are cooked through. Rinse once more, drain and set aside.

Wash, peel and chop up all the veggies. Rinse and drain lentils and set aside. Saute onion on oil in a large pot for a few minutes, on high heat, until softened and slightly translucent. Add in minced garlic, finely chopped chili peppers and diced carrots and cook briefly to get the flavours going. Dump in canned tomatoes and crush them with your spatula. Now add in the cooked beans, lentils, bay leaf, paprika, salt, pepper and red pepper flakes, cover with water and bring to a boil. Reduce heat and simmer for about 30 minutes, until thickened and the lentils are cooked through. Remove from heat, stir in chopped parsley and taste to adjust seasoning. This freezes and reheats great, so you have lunch situations sorted out for a while.

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Već mi se neko vrijeme jede neko fino varivo od graha, a u ovo sam odlučila ubaciti i leću za ekstra kremastu teksturu. Ovaj recept daje ogromnu količinu, ali meni to sasvim odgovara jer onda imam riješen ručak za neko vrijeme. Usprkos tome što suhom grahu treba vremena da se skuha, stvaran posao je u tom dijelu minimalan. Tako da mislim da se definitivno isplati uložiti malo više truda i tako proći jeftinije.

SASTOJCI:

(Za 8 porcija / 4,96 kn po porciji / 39,64 kn za sve)

2 šalice suhog graha (15,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 čili papričice (3,00 kn)

4 velike mrkve (3,00 kn)

1 konzerva pelata (5,00 kn)

1 šalica crvene leće (7,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,12 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

6 šalica vode (–)

Pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Većer prije proberite i operite grah, te ga ostavite namočenog u hladnoj vodi. Sljedećeg dana ocijedite grah, pokrijte svježom vodom i stavite kuhati. Skuhani grah isperite, ocijedite i stavite na stranu.

Operite, ogulite i nasjeckajte svo povrće. Isperite leću i sstavite na stranu. U velikom loncu na jakoj vatri prodinstajte luk na ulju par minuta, dok ne bude staklast i mekan. Ubacite sjeckani češnjak, čili i mrkve, pa kratko prokuhajte da se aktiviraju arome. Dodajte pelate pa ih izgnječite špatulom. Sada u lonac ubacite kuhani grah, leću, lovorov list, slatku papriku, sol, papar, čili pahuljice i zalijte sve vodom. Pustite neka zavrije, a onda smanjite vatru i krčkajte oko 30 minuta, dok se varivo ne zgusne, a leća se ne skuha. Maknite s vatre, umiješajte sjeckani peršin, te kušajte i prilagodite začine. Ovo se super smrzava i podgrijava, tako da imate osiguran ručak za još neko vrijeme.

Bean and Lentil Stew (vegan) / Varivo od graha i leće (vegansko)

Fresh Bean, Sausage and Pipette Rigate Stew / Mladi grah s kobasicom i pužićima

The weather is not exactly calling for stew type of dishes yet – it is still quite hot and humid, so I continue to sport shorts and flip-flops. But I stumbled into such irresistible fresh beans that a large pot of stew was inevitable.

Of course, you can make this with dried or canned beans instead and also use any small type of pasta you like. Just be sure to adjust cooking times accordingly.

INGREDIENTS:

(Yields about 10 servings / 0.89 EUR per serving / 8.93 EUR for all)

For the stew:

1 tbsp olive oil (0.04 EUR)

1 large onion (0.10 EUR)

100 g chunk of bacon (0.80 EUR)

2 large sausages (4.00 EUR)

3 large carrots (0.16 EUR)

2 parsley roots, with their greens (0.16 EUR)

Chunk of celeriac root (0.16 EUR)

3 Roma tomatoes (0.53 EUR)

3 garlic cloves (0.10 EUR)

3 cups of fresh beans (1.60 EUR)

2-3 kale leaves (0.16 EUR)

Bunch of celery leaves (0.16 EUR)

1 bay leaf (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

10 cups water (–)

2 tbsp apple cider vinegar (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.01 EUR)

1 cup pipette rigate, or any other small pasta (0.53 EUR)

For the roux:

2 tbsp butter (0.27 EUR)

2 tbsp all-purpose flour (0.01 EUR)

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METHOD:

Start off by washing and finely dicing all the veggies and bacon. Be sure to separate any leafy things and keep them on the side. Chop the sausages into thin coins. Place a large pot with olive oil on high heat and saute onion until slightly translucent. Add bacon and sausage, then cook for a few minutes to crisp it all up. Gradually add in carrots, parsley roots, celeriac root, tomatoes and garlic cloves and cook to soften it all up.

Now add in beans, kale leaves, parsley and celeriac leaves, bay leaf, paprika and vinegar, cover with water and bring to a rolling boil. Reduce heat and simmer with the lid cracked open for about an hour, until beans are softened and thoroughly cook. Once the beans are cooked, taste the stew and season accordingly with salt and pepper. The required amounts will vary depending on how spicy your bacon and sausages were initially. Finally, add pasta to the stew and finish cooking until pasta is done.

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While the pasta is cooking, prepare roux by cooking butter and flour on medium heat while stirring constantly. The roux is done when it gets deep golden brown and starts smelling nutty. Carefully stir it into the stew, turn off the heat and serve.

This stew freezes and reheats great, so you just have emergency lunches to take to work or for those times when you’re too zonked to cook.

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Vrijeme baš i nije još ono pravo za jela na žlicu jer još uvijek poprilično vruće i sparno. Koristim priliku, pa sam i dalje u kratkim hlačama i japankama. Ali bez obzira na to, naletila na tako divni mladi grah da je veliki lonac čušpajza jednostavno bio neizbježan.

Naravno, ovo možete skuhati i sa suhim grahom, kao i sa onim iz konzerve, a unutra staviti bilo kakvu drugu sitnu tjesteninu. Samo imajte na umu da onda prilagodite i vrijeme kuhanja.

SASTOJCI:

(Za oko 10 porcija / 6,69 kn po porciji / 66,89 kn za sve)

Za varivo:

1 žlica maslinovog ulja (0,33 kn)

1 veliki luk (0,75 kn)

100 g suhog špeka (6,00 kn)

2 velike kobasice (30,00 kn)

1 grincajg (6,00 kn)

3 rajčice šljivara (4,00 kn)

3 češnja češnjaka (0,75 kn)

3 šalice mladog graha (12,00 kn)

1 lovorov list (0,20 kn)

1 žlica slatke crvene paprike (0,50 kn)

10 šalica vode (–)

2 žlice jabučnog octa (0,20 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,10 kn)

1 šalica pužića, ili neke druge sitne tjestenine (4,00 kn)

Za zapršku:

2 žlice maslaca (2,00 kn)

2 žlice glatkog brašna (0,05 kn)

PRIPREMA:

Za početak operite i sitno nasjeckajte svo povrće i špek. Držite odvojene sve listove i zelenje iz grincajga. Narežite kobasice na tanke novčiće. Stavite na jaku vatru veliki lonac sa maslinovim uljem, pa kratko prodinstajte luk da bude staklast. Dodajte špek i kobasicu te kuhajte nekoliko minuta da se zahruskaju. Postepeno dodajte grincajg (osim zelenja), rajčice i češnjak i kuhajte da sve omekša.

Sada ubacite grah, nasjeckano zelenje iz grincajga, lovorov list, slatku papriku i ocat, prelijte vodom i pustite da zavrije. Smanjite vatru i kuhajte sa odškrinutim poklopcem oko 1 sat, dok se grah ne skuha do kraja. Kad se grah skuhao, kušajte i po potrebi dodajte soli i papra. Količina će ovisiti o tome koliko su vam začinjeni bili špek i kobasice. Na kraju dodajte tjesteninu i kuhajte još koliko treba tjestenini da bude gotova.

Dok se tjestenina kuha pripremite zapršku tako da na srednjoj vatri na maslacu popržite brašno, uz stalno miješanje. Zaprška je gotova kada je zlatno-smeđe boje i ima orašasti miris. Oprezno ju umiješajte u varivo i onda maknite sve sa vatre i poslužite.

Ovo varivo se super smrzava i podgrijava, tako da sada imate ručak za hitne slučajeve za ponijeti na posao, ili za one trenutke kada ste preumorni za kuhanje.

Fresh Bean, Sausage and Pipette Rigate Stew / Mladi grah s kobasicom i pužićima

Kale and Ham Stew / Varivo od kelja i šunke

A few days ago I’ve managed to give myself a black eye. Actually, it wasn’t exactly I that gave me the black eye, it was a giant box of cookies that I’ve managed to get all fumbling and flipping through the air and thus smacking myself right across the face with it. Oh, and that happened at work. So of course, there were witnesses to this graceful act.

And this isn’t the first time I’ve been attacked by inanimate objects while trying to eat either. That one time a refrigerator door fell out of its hinges and got cushioned by my conveniently placed forehead. Which was also at the same work.

Come to think of it, maybe our office feng shui needs a bit of realignment.

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So anyway, about food. Are you still trying to go through leftover ham from Easter? I definitely am. So in order not to waste a single thing, I came up with this dish. Of course, this batch can feed like a dozen people, so feel free to scale down. Or make space in your freezer if you have trouble with assessing quantities like I do.

INGREDIENTS:

(Yields about 10 servings / 0.51 EUR per serving / 5.09 EUR for all)

1 large onion (0.10 EUR)

4 tbsp sunflower seed oil, divided (0.03 EUR)

2 enormous potatoes (1.07 EUR)

3 large carrots (0.27 EUR)

½ head kohlrabi (0.13 EUR)

3 garlic cloves, minced (0.10 EUR)

1 head of kale (1.07 EUR)

2 cups diced ham (2.00 EUR)

½ cup tomato puree (0.13 EUR)

1 bay leaf (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Good pinch of hot pepper flakes (0.07 EUR)

Good pinch of salt (0.01 EUR)

8-10 cups water (–)

2 tbsp all purpose flour (0.01 EUR)

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METHOD:

Wash, peel and dice all the vegetables. In a large pot, sauté onion on high heat on 2 tablespoons of sunflower seed oil until slightly translucent. Add in diced potatoes, carrots, kohlrabi and minced garlic and give everything a good stir. Cook for a few minutes and then add kale, ham, tomato puree, bay leaf, paprika, pepper flakes and salt. Just a small heads up, though, if your ham is salty, you definitely want to go easy on the salt. Cover everything with water, give a good stir and bring to a rolling boil. Once boiling, reduce heat to low and cook with a lid cracked open for 30 minutes. Then taste and adjust seasoning.

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To thicken the stew, make roux in a small saucepan on medium heat, by adding flour to remaining 2 tablespoons of oil. Mix constantly for a few minutes, until the flour becomes golden and starts smelling nutty. Remove from heat and slowly and carefully ladle in some liquid from the stew, while stirring constantly to prevent lumps. Then when you have a thick and evenly creamy mixture, pour everything into the stew, give it all a good stir and cook through for a minute or two.

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Pred par dana uspjela sam si napraviti šljivu na oku. Tehnički, nisam si ju sama napravila, napravila mi ju je ogromna kutija kolača koju sam nekako uspjela prevrnuti i okrenuti u zraku i raspaliti se sa njom po faci. To mi se naravno desilo na poslu. Tako da je taj gracijozni čin imao i svjedoke.

Ovo čak nije niti prvi puta da su me napali neživi objekti dok pokušavam jesti. Jednom je moje čelo uspjelo ublažiti pad vratima od frižidera koja su ispala iz šarki. A što se također desilo na tom istom poslu.

Sada kada malo razmislim o tome, možda naš uredski feng shui treba malo kalibracije.

Uglavnom, idemo na hranu. Da li i vi pokušavate pojesti ostatke uskršnje šunke? Ja definitivno da. Pa kako se ništa ne bi bacilo, smislila sam ovo jelo. Naravno, ova količina dostatna je za nahraniti deset ljudi, pa slobodno dodajete manje svega. Ili si oslobodite mjesta u frizeru, ako kao i ja imate problema sa procjenom kvantitete.

SASTOJCI:

(Za oko 10 porcija / 3,80 kn po porciji / 37,96 kn za sve)

1 veliki luk (0,75 kn)

4 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 enormna krumpira (8,00 kn)

3 velike mrkve (2,00 kn)

½ glavice korabe (1,00)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

1 glavica kelja (8,00 kn)

2 šalice kockica šunke (15,00 kn)

½ šalice pirea od rajčice (1,00 kn)

1 lovorov list (0,20 kn)

1 žlica slatke paprike (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,50 kn)

Dobar prstohvat soli (0,01 kn)

8-10 šalica vode (–)

2 žlice brašna (0,05 kn)

PRIPREMA:

Operite, ogulite i narežite na kockice svo povrće. U velikom loncu, na jakoj vatri i 2 žlice ulja, prodinstajte luk dok ne postane staklast. Dodajte narezane krumpire, mrkvu, korabu i sjeckani češnjak i sve dobro izmiješajte. Kuhajte tako par minuta, pa dodajte kelj, šunku, pire od rajčice, lovor, papriku, čili i sol. Samo mala napomena, budite oprezni sa solju ako vam je šunka već slana. Sve prekrijte sa dovoljno vode, dobro promiješajte i pričekajte da zavrije, a onda smanjite vatru na srednje jaku i kuhajte 30 minuta sa odškrinutim poklopcem. Kušaje i prilagodite začine.

Da zgusnete varivo, napravite zapršku u malom lončiću tako da na srednjoj vatri pomiješate brašno sa preostale 2 žlice ulja. Stalno miješajte par minuta, dok brašno ne dobije zlatno-smeđu boju i ne zamiriši. Maknite sa vatre, pa polako i oprezno malo po malo u zapršku dodajte tekućinu iz variva, konstantno miješajući kako se ne bi napravile grudice. Onda kada imate gustu i jednolično kremastu smjesu, zapršku istresite u lonac sa varivom, dobro promiješajte i kratko sve prokuhajte još koju minutu.

Kale and Ham Stew / Varivo od kelja i šunke

Sauerkraut Bean Stew / Varivo od graha sa kiselim zeljem

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