Traditional Kisela Repa sa Suhim Mesom

Sastojci

• Sauerkraut (Kisela repa)1 kg
• Smoked pork belly or ribs (Suhim mesom)500 g
• Onion1 large
• Garlic3 cloves
• Bay leaves2
• Paprika (sweet)1 tbsp
• Black pepper1 tsp
• Saltto taste
• Wateras needed
• Vegetable oil or lard2 tbsp

Koraci

1. 1

   Rinse the sauerkraut if it's too sour, then drain well. Chop if the strands are very long.

2. 2

   Cut the smoked meat into bite-sized pieces. If using ribs, separate them.

3. 3

   Finely chop the onion and mince the garlic.

4. 4

   In a large pot or Dutch oven, heat the oil or lard over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

5. 5

   Add the minced garlic and cook for another minute until fragrant.

6. 6

   Add the smoked meat to the pot and brown it slightly on all sides.

7. 7

   Stir in the paprika and cook for 30 seconds, stirring constantly.

8. 8

   Add the drained sauerkraut to the pot. Stir everything together.

9. 9

   Add the bay leaves. Pour in enough water to just cover the ingredients. Season with black pepper.

10. 10

    Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the meat is tender and the flavors have melded. Stir occasionally and add more water if it becomes too dry.

11. 11

    Taste and adjust seasoning with salt and pepper if needed. The smoked meat and sauerkraut are often salty, so taste before adding salt.

12. 12

    Serve hot, traditionally in a bowl.