Grah s Kobasicom i Kiselim Kupusom (Beans with Sausage and Sauerkraut)
80% autentično · Balkan
A regional variation of Grah s Kobasicom, this version incorporates the tangy flavor of sauerkraut (kiseo kupus) alongside the beans and sausage, adding a delightful sour note and complexity to the dish.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Dried white beans (e.g., Pasulj)400g
- Smoked pork sausage (Kobasica)250g
- Sauerkraut (Kiseo kupus)300g
- Onion1 large
- Carrot1 medium
- Garlic2 cloves
- Smoked paprika1 tsp
- Bay leaf1
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Waterenough to cover
Koraci
- 1
Soak the dried beans in cold water overnight. Drain and rinse.
- 2
In a large pot, combine the soaked beans with fresh water to cover. Add bay leaf. Bring to a boil, then simmer until beans are tender, about 1-1.5 hours. Drain most of the water, reserving some.
- 3
Rinse the sauerkraut under cold water to remove excess brine, then drain well.
- 4
Slice the smoked sausage into thick rounds.
- 5
Chop the onion and carrot, mince the garlic.
- 6
In a separate pan, heat the oil over medium heat. Sauté the onion and carrot until softened, about 5-7 minutes. Add garlic and cook for 1 minute.
- 7
Stir in the smoked paprika.
- 8
Add the sausage slices to the pan and cook until lightly browned.
- 9
Add the cooked beans, sautéed vegetables and sausage, and the rinsed sauerkraut to the pot. Add enough reserved bean water (or fresh water) to cover. Bring to a simmer.
- 10
Simmer uncovered for another 30 minutes, allowing flavors to meld. The sauerkraut will soften and integrate.
- 11
Season with salt and black pepper to taste. Be mindful of the saltiness from the sausage and sauerkraut.
- 12
Serve hot, optionally with a dollop of sour cream.
