http___www.kuhaona.com_2016_10_pretepeni-grah__1.xml
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This specialty from Međimurje used to be enjoyed warm with fire cracking in the stove, and in the summer housewives would lower it into the wells in buckets and it would be eaten cooled to the well water temperature. Its name originates from words pretep (pritep), a mixture of sour cream and flour which is added to the cooked beans. It is served with chopped onion and paprika, and it can additional be made sour by adding vinegar. Ingredients 500 g (18.5 oz) beans 1 tablespoon salt 1 bay leaf 250 ml (8.5 fl oz) milk pepper For the sour cream mixture: 400 g (14 oz) sour cream 50 g (1.75 oz) rough flour Preparation Leave the beans to soak overnight. Change its water and let it cook. When the beans boil, remove the water and add fresh one. Add salt and bay leaf. When the beans are boiled, remove 250 ml water and replace it with milk. Add pepper and return to the stove. Boil briefly. For the sour cream mixture, use the whisk to stir the sour cream and the flour so that you break the clots. Pour it into the beans, constantly stirring and boil briefly. Serving Traditionally, briefly fry the paprika on a spoonful of lard and pour over the soup. Serve the beans with chopped onion and home-baked bread. Advice You can make the beans more sour by adding some vinegar. Preparation time 90 minutes
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Ovaj međimurski specijalitet se nekad uživao topli uz pucketanje vatre u peći, a ljeti bi ga domaćice u kantama spuštale i u bunar, pa bi ga jeli ohlađenog na temperaturu bunarske vode. Naziv mu potječe od tzv. pretepa (pritepa), smjesi vrhnja i brašna koji se dodajte kuhanom grahu. Poslužuje se nasjeckanim lukom i mljevenom paprikom, a dodatno se može zakiseliti octom. Sastojci 500 g graha 1 žlica soli 1 list lovora 250 ml mlijeka papar Za pretep: 400 g kiselog vrhnja 50 g oštrog brašna Priprema Grah namočite preko noći. Promijenite vodu i stavite ga kuhati. Kad grah zavrije, odlijte vodu i stavite novu. Posolite i dodajte list lovora. Kad je grah kuhan odlijte 250 ml vode i zamijenite je mlijekom. Dodajte papar i vratite na vatru. Kratko prokuhajte. Za pretep dobro pjenjačom pomiješajte vrhnje i brašno da nema grudica. Ulijte ga u grah uz neprestano miješanje i kratko prokuhajte. Posluživanje Na tradicionalan način se na žlici svinjske masti kratko popeče žlica mljevene paprike i prelije preko juhe. Grah poslužite s nasjeckanim lukom i domaćim kruhom. Savjet Grah možete zakiseliti dodatkom malo octa. Vrijeme pripreme 90 minuta