http___www.kuhaona.com_2018_01_dinstano-zelje-s-buncekom-i-okruglicama__1.xml
1.1 1.2 1.3 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 19.2 19.3 19.4 20.1 20.2 20.3 20.4 20.5 20.6 20.7 21.1 21.2 21.3 22.1 22.2 22.3 22.4 23.1 24.1 25.1 26.1 27.1
Traditional winter delicacy is in front of you. Boiled leg of pork that melts in your mouth, sautéd sauerkraut with grated apples and an interesting side dish of potato dumplings. Next to mulled wine, this is a true winter comfort food. Ingredients 1 smoked leg of pork (1.5 kg/2.20 lb) For sautéd sauerkraut: 1 small onion 100 g (3.53 oz) smoked bacon 50 g (1.76 oz) lard 1 teaspoon sugar several grains of black pepper 3 bay leaves 2 apples 100 ml (3.38 fl oz) white wine 1 kg (2.20 lb) shredded sauerkraut For potato dumplings: 500 g (17.64 oz) potato 2 eggs 250 g (8.82 oz) soft flour Preparation Flush the smoked leg of pork and prepare for boiling in a pot. After the water boils, cook for about 15 minutes and then change water. Cook on slow fire for about 2 hours. Set aside to cool in the water in which it was cooking. Wash the potatoes, place them in cold water in a wide pot. Boil for about 30 minutes, i.e. until the potatoes are cooked. Briefly cool and peel. Crush and place on floured surface. Make a dent and place 2 eggs in the dent. Add part of the flour and prepare a dough. Keep adding the flour until the dough stops sticking and retains its soft structure. Divide the dough to two parts and from each make a roll about 2 cm/0.8 in thick. Cut to pieces about 3 cm/1.8 in, and then form them into dumplings. Insert them into boiling salted water for about 10 minutes. Cube the onion and bacon. In a wide and deep dish sauté the onion and bacon on heated lard. When the onion turns glossy, add bay leaf, pepper grains, sugar and grated apples. Sauté briefly and pour with wine. When the wine evaporates, add cut sauerkraut and continue to sauté, occasionally adding water until the sauerkraut becomes tender. Serving Cut the pork into smaller pieces and serve warm with sautéd sauerkraut and boiled dumplings. Preparation time 2.5 hours
1.1 1.2 1.3 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 18.2 18.3 18.4 19.1 19.2 19.3 19.4 19.5 19.6 19.7 20.1 20.2 20.3 21.1 21.2 21.3 21.4 22.1 23.1 24.1 25.1 26.1
Tradicionalna zimska delicija je pred vama. Kuhani buncek koji se topi u ustima, dinstano zelje s dodatkom naribanih jabuka uz zanimljiv prilog od krumpirovih okruglica. Uz kuhano vino ovo je pravi zimski comfort food. Sastojci 1 dimljeni buncek (1,5 kg) Za dinstano zelje: 1 glavica luka 100 g dimljene slanine 50 g masti 1 žličica šećera nekoliko zrna papra 3 lista lovora 2 jabuke 100 ml bijelog vina Za okruglice od krumpira: 500 g krumpira 2 jaja 250 g glatkog brašna Priprema Buncek isperite pod vodom i stavite kuhati u lonac. Kad voda zavri, kuhajte 15-ak minuta, pa zatim zamjenite vodu. Kuhajte na laganoj vatri oko 2 sata. Ostavite ga sa strane da se hladi u vodi u kojoj je kuhan. Krumpir operite, stavite u širu posudu u hladnu vodu. Kuhajte oko 30 minuta odnosno dok krumpir ne bude kuhan. Kratko ga ohladite i ogulite. Propasirajte ga i stavite na pobrašnjenu površinu. Napravite udubinu i stavite 2 jaja. Dodajte dio brašna i zamjesite tijesto. Brašno dodajte dok se tijesto prestane lijepiti, a i dalje zadrži mekanu strukturu. Tijesto podijelite na dva dijela i od svakog napravite valjak oko 2 cm promjera. Narežite ga na 3 cm velike dijelove, pa od njih napravite okruglice. Stavite ih kuhati u kipuću, posoljenu vodu 10-tak minuta. Luk i slaninu narežite na kockice. U široj i dubljoj posudi na zagrijanoj masti, propirjajte luk i slaninu. Kada luk postane staklast, dodajte lovorov list, papar u zrnu, šećer i ribane jabuke. Kratko popirjajte i prelijte vinom. Kada vino ispari dodajte narezano kiselo zelje i nastavite pirjati uz povremeno dolijevanje vode dok zelje ne bude mekano. Posluživanje Buncek narežite na manje dijelove i toplo poslužite uz dinstano zelje i kuhane okruglice. Vrijeme pripreme 2,5 sata