http___www.kuhaona.com_2018_02_kisela-repa-s-grahom__1.xml
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Winter meals were always prepared from ingredients that could be preserved for a longer period. This traditional combination continental Croatia of fermented turnip, beans and smoked meat is also no surprise. Satiating and tasty when you need warming up in winter after hard labour. Ingredients 500 g (17.64 oz) beans smoked meat (pork ribs, pork shank) 800 g (28.22 oz) fermented turnip 2 bay leaves several grains of pepper 60 g (2.12 oz) lard or oil 1 smaller onion 30 g (1.06 oz) soft flour 1 tablespoon of sweet paprika salt Preparation Pour water over beans and let soak overnight. Strain the beans, place it in the pot, pour with water and cook for 10 minutes after the water boils. Strain again, change water and add salt. In a separate pot put smoked meat (pork ribs, leg of shank, smoked legs…). The same as with beans, after it boils for 15 minutes, replace with fresh warm water. After it is cooked, set aside and leave in the water in which it was cooked. Flush the turnip and prepare for cooking in a wide pot, with bay leaves, pepper grains and a spoon of salt. Add strained boiled turnip into the beans. To prepare roux, briefly saute the chopped onion, add flour and paprika, pour with part of the water in which the meat was cooked, and then add it all into cooked beans and turnip. Briefly boil and add salt as needed. Serving Serve with cooked meat and home-made bread. Preparation time 2 hours
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Zimska jela uvijek su se pripremala od namirnica koje su se mogle čuvati dulje vrijeme. Tako ne čudi ni ova tradicionlna kombinacija ukiseljene repe, graha i sušenog mesa kontinentalne Hrvatske. Zasitno i ukusno kada se tijekom zime treba ugrijati nakon napornog rada. Sastojci 500 g graha sušeno meso po izboru (svinjska rebra, buncek) 800 g kisele repe 2 lista lovora nekoliko zrna papra 60 g masti ili ulja 1 glavica manjeg luka 30 g glatkog brašna 1 žlica crvene mljevene paprike sol Priprema Grah prelijte vodom i ostavite ga da se namače preko noći. U lonac stavite ocijeđeni grah, prelijte ga vodom i kuhajte oko 10-ak minuta nakon što voda zavrije. Grah ocijedite, stavite ga kuhati u drugu vodu i posolite. U posebni lonac stavite kuhati sušeno dimljeno meso (svinjska rebra, buncek, nogice…). Isto kao i kod graha, vodu nakon 15 minuta od vrenja zamijenite svježom toplom vodom. Nakon što je meso kuhano, ostavite ga sa strane u vodi u kojoj se kuhalo. Kiselu repu isperite pod mlazom vode i stavite kuhati u širu posudu s listovima lovora, nekoliko zrna papra i žlicom soli. Ocijeđenu kuhanu repu dodajte u grah. Za zapršku na masti kratko popecite sitno nasjeckani luk, dodajte brašno i papriku, zalijte s dijelom vode u kojoj se kuhalo meso, pa sve umiješajte u kuhani grah i repu. Kratko prokuhajte i po potrebi dosolite. Posluživanje Repu s grahom poslužite uz kuhano meso i domaći kruh. Vrijeme pripreme 2 sata