Kiseli kupus sa suhim mesom (Traditional)
Tradicionalno jelo · Balkan
A hearty and flavorful stew made with fermented cabbage, smoked meat, and aromatic spices, slow-cooked to perfection. This is the quintessential comfort food of the region.
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Sastojci
- Sauerkraut (Kiseli kupus)1 kg
- Smoked pork ribs500 g
- Smoked pork belly200 g
- Onion1 large
- Garlic3 cloves
- Bay leaves2
- Juniper berries5-6
- Paprika (sweet)1 tsp
- Vegetable oil or lard2 tbsp
- Water or brothas needed
- Saltto taste
- Black pepperto taste
Koraci
- 1
Rinse the sauerkraut if it's too sour, then drain well. Cut into shorter strands if desired.
- 2
Cut the smoked meats into bite-sized pieces.
- 3
Finely chop the onion and garlic.
- 4
In a large pot or Dutch oven, heat the oil or lard over medium heat. Sauté the onion until softened, then add the garlic and cook for another minute until fragrant.
- 5
Add the smoked meats to the pot and brown them slightly.
- 6
Stir in the paprika and cook for 30 seconds.
- 7
Add the sauerkraut, bay leaves, and juniper berries to the pot.
- 8
Pour in enough water or broth to almost cover the ingredients. Bring to a boil, then reduce 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 liquid if needed.
- 9
Season with salt and black pepper to taste. Be mindful of the saltiness from the smoked meats and sauerkraut.
- 10
Serve hot, traditionally with crusty bread.
