Kiseli kupus sa suhim mesom and Prunes
80% autentično · Balkan
A regional variation that adds a touch of sweetness and depth from dried prunes, complementing the savory and tangy flavors of the traditional sauerkraut and smoked meat dish.
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Sastojci
- Sauerkraut (Kiseli kupus)1 kg
- Smoked pork shoulder or ribs400 g
- Dried prunes (pitted)150 g
- Onion1 medium
- Garlic2 cloves
- Bay leaf1
- Allspice berries3-4
- Vegetable oil or lard1 tbsp
- Water or brothas needed
- Saltto taste
- Black pepperto taste
Koraci
- 1
Rinse and drain the sauerkraut. Cut into shorter pieces if large.
- 2
Cut the smoked meat into chunks.
- 3
Chop the onion and mince the garlic.
- 4
Heat oil or lard in a pot over medium heat. Sauté the onion until softened, add garlic and cook for 1 minute.
- 5
Add the smoked meat and brown slightly.
- 6
Add the sauerkraut, prunes, bay leaf, and allspice berries.
- 7
Pour in enough water or broth to cover. Bring to a boil, then reduce heat, cover, and simmer for 2-2.5 hours, until meat is tender and prunes are soft.
- 8
Season with salt and pepper to taste.
- 9
Serve hot.
