ČORBA OD ZELJA

U većini domova u Srbiji proleć ušeta onda kada zelje u izobilju stigne na pijace. Proleće je stiglo!

Prošle godine smo utvrdili da postoji razlika u Hrvatskoj i kod nas u imenovanju ove biljke. U Hrvatskoj se zeljem zove kupus, a nisam još ustanovila kako se zelje kaže na Hrvatskom. Možda se neko doseti! 

Jutros je i Maja izdala post sa prelepom povrtnom varijantom čorbice od zelja, gde i možete pročitati podrobno objašnjenje o ovom zelenišu. 

JUNEĆA ČORBA SA ZELJEM

500g juneće rozbratne ili ribića

4 šargarepe

koren celera

paškanat

koren peršuna

2 kocke za supu

2 veze zelja

3 kašike gustina i malo hladne vode

kisela pavlaka

limunov sok

U oko 3 litre vode skuvati rozbratnu zajedno sa celim šargarepama, celerom, paškanatom i korenom peršuna uz povremeno dolivanje vode koja ispari. Meso spustiti u hladnu vodu da bi bilo mekše, pa onda uključiti šporet. Procediti povrće i meso, a supu sačuvati. Meso odvojiti od kosti i dok je vruće usitniti ali onako da bude više cepkano i vlaknasto nego seckano. Šargarepe iseći na kockice, a ostalu zelen pojesti ili baciti. U proceđenu supu vratiti šargarepu, usitnjeno meso, kocke za supu i još malo vode, pa pustiti da baci ključ. Ubaciti zelje koje ste očistili od čvrstog središnjeg dela i narezati na froncle, pa kuvati dok zelje ne omekša oko 5 minuta. 

Po želji zgusnuti čorbu sa gustinom ili brašnom koje ste prvo rastvorili u malo hladne vode. Pre serviranja prvo dodati pavlaku u tanjir, naliti malo čorbe, promešati, pa doliti koliko želite čorbe i limunovog soka.

CREAMY SORREL BEEF STEW

Sorrel is falls in the category of collard greens I guess. I had trouble finding the adequate picture on the net, but here is what it looks like. In Serbia, sorrel can be found in all the farmer markets and usualy we use it to make beautiful spring stuffed sorrel dolmas, pitas and stews. 

500g of baby beef t bone steak

4 carrots

celery root

parsnip

parsley root

beef stock cubes

around 20 sorrel leaves

3 tablespoons of corn starch

sour cream

lemon juice

In around 3 liter of water cook the baby beef, whole carrots, celery root, parsnip and parsley root. When the beef is tender, drain the soup, preserve the liquid. Cut the carrots into cubes and throw away or eat the other veggies and cut the beef that you have deboned into small bite size pieces. Cut the meat along the fibers to get it shredded. Wash the sorrel leaves and remove the woody part of the plant. Cut into strips and then cut some more, but not too much. Place the clear stock pack in the pot, add the carrots, beef, additional water and stock cubes and bring to a boil. Add the sorrel and cook until the sorrel becomes tender for around 5 minutes. If you like you can thicken the soup with corn starch or flour that you have dissolved in a bit of cold water . Before serving place sour cream in a dish, add some soup, stir and then add more soup and lemon juice to taste.

CEPKANA ZIMSKA KREM ČORBA

Možda ste primetili da sam veliki ljubitelj supa i čorbi, a tokom proteklih nekoliko meseci dok sam vodila računa o težini tanjir ovako bogate čorbe je bio moj ručak. Kompletan obrok, bogat povrćem, žitaricama, posnim mesom i mlečnim mastima. Tokom djete nije dobro lišavati organizam masnoće, jer će organizam ući u stanje hibernacije. Buniće se i štrajkovati, a to će biti evidentno kada stanete na vagu, jer organizam ne zna kada će sledeći put obrok stići, ako ga lišavate svega. Zato sam uživala u ovakvim gustim čorbicama, a ostalim danima bareno povrće, bareno meso i ribu sam kombinovala sa bistrim nemasnim supama. Pa da krenemo, jer su se supice i čorbice nakupile u draftu, a ionako stiže proleće i nove povrtne kombinacije.

CEPKANA ZIMSKA KREM ČORBA

700g pilećih bataka, karabataka ili 500g belog mesa sa kostima

3 litre vode

1 paškanat

1 koren peršuna

1 koren celera

1 veći crni luk

80g integralnog pirinča

100g smrznutog graška

2 kašike putera

2 kašike ulja

200g šampinjona-listići

3 kašike suvih vrganja potopljenih u 100ml vruće vode

kocka za supu, suvi začin, so

 2 do 3 kašike brašna ili gustina

250ml tečne slatke pavlake Imlek 36%mm ili pavlaka za kuvanje

U 3 litre hladne vode spustiti pileće meso, celer, paškanat, koren peršuna i crni luk koji ste prvo oljuštili, široko zasekli na vrhovima i prepekli na plotni dok ne pocrni na nauljenoj aluminijumskoj foliji; tokom kuvanja postepeno dolivajte vodu koja ispari.

 Za to vreme zasebno skuvajte integralni pirinač; on se duže kuva, negde oko 40 minuta, a na pola kuvanja pirinču dodajte grašak. Na kraju procedite pirinač i grašak i sklonite sa strane. 

Kada je piletina kuvana procedite supu, bacite ili pojedite korenasto povrće i luk, a sa pilećeg mesa skinite kožicu, kosti i fino ga dok je još uvek toplo iskidajte tako da dobijete dugačka tanka vlakna; ovaj efekat se teže postiže ako se meso ohladi. 

U velikoj šerpi na na ulju i puteru uz stalno mešanje propržite šampinjone i blago usitnjene, oceđene i hidrirane vrganje; sačuvajte vodu u kojoj su se vrganji natapali. Pečurkama dodajte bistru pileću supu, pirinač i grašak, cepkanu piletinu, kocku za supu, so ili suvi začin i pustite da baci ključ, pa kuvajte oko 10 minuta na tihoj vatri da se ukusi ne sjedine; dodajte još vode, po potrebi. 

U maloj šoljici pomešajte brašno ili gustin sa hladnom vodom, onako da se dobije masa gušća nego za palačinke. Pojačajte ringlu i dodajte pastu od brašna ili gustina uz povremeno mešanje. Pustite da se kuva nekoliko minuta. Efekat gustine će biti veći kad se čorba malo prohladi. Sklonite čorbicu sa ringle i sipajte u nju slatku pavlaku (neumućenu) ili pavlaku za kuvanje. Pre serviranja u tanjir možete sipati i kašiku kisele pavlake, pa dodati malo čorbe, razmutiti i sipati ostatak čorbe, za dodatnu kremastu strukturu.

CREAMY WINTER INDULGENCE WITH CHICKEN, RICE AND VEGGIES

I am a big fan of soups, stews and chowders as you might have noticed. I tend to make my own combinations to please my taste. In the last couple of months I have lost around 20lb (10kg) and had a lot of soups and stews for lunch. One large bowl of this stew full of veggies, chicken, dairy and rice was a perfect lunch for me. The rest of the days I ate steamed veggies, cooked lean red meat, fish, but never gave up on the rich plate of this kind. Well, this is a whole meal in itself, and the rest of the days I combined the above mentioned with clear soups. I have a lot of beautiful combinations in my draft box, so here we go.

700g of chicken drumsticks and thighs or 400g of chicken breasts

3 liters of water

1 parsnip

1 parsley root

1 celery root 

1 large onion

80g wild rice

100g frozen peas

2 tablespoons of butter

2 tablespoons of oil

200g of button mushrooms sliced

3 tablespoons of dry porcini mushrooms hydrated in 100ml of hot water

stock cube, salt

2 to 3 tablespoons of flour or cornstarch

250ml of cream

In 3 liters of water add the chicken drumsticks, thighs or breast, celery, parsnip, parsley and an onion that you have peeled, sliced at the bottom and at the top and on aluminum foil that you have oiled fried on the stove until it turns black. This will seal in the flavor of the onion and make it sweet. Keep adding water to replace the one that has evaporated. In the mean time cook the rice in a separate pot and somewhere in the middle of cooking add the frozen peas. Drain and set aside the rice and the peas. Then the chicken is cooked drain the soup, and set the chicken aside. Throw away the veggies or eat them separate. While the chicken is still warm with hands shred into long pieces. This process of hand shredding will be hard if the chicken turns cold. In a large pot heat the oil and he butter. You need the oil so the butter does not burn. Add the mushrooms and chopped porcini mushrooms. Save the water where the porcini mushrooms have hydrated in. When the mushrooms are done add the clear stock, add in the rice, peas, shredded chicken, stock cube and salt and let boil. Add the flour or cornstarch paste that you have made mixing them with a bit of very cold water in order to thicken the stew, and let the stew boil for 10 minutes. Take of the stove and add the cream in. Before serving in a plate, place a tablespoon of sour cream, and add a bit of the stew, mix, then pour in the  rest.

VOJNIČKI PASULJ MU NIJE NI DO KOLENA

Kažu ljudi da je najbolji pasulj onaj iz vojničkog lonca. Kažu oni koji nisu probali pravi pasulj, po rečima mog supruga. Njegovoj sreći nije bilo kraja kada je na repertoaru menija u vojsci prvi put došao pasulj na red, jedno od njegovih omiljenih jela. Probao je par kašika i ostao do dana današnjeg u nedoumici čemu se to ljudi toliko oduševljavaju i kakav to pasulj onda jedu kod kuće kada im se taj dopada. Doduše, ima nečeg u činjenici kada se jelo kuva na kazan, kada se slatko pojede, i to više zbog društva, nego zbog samog jela, ali on je ostao razočaran i više u mit o vojničkom pasulju ne veruje. Pasulj u našoj kući je više meso sa pasuljem, nego pasulj s a mesom, ali to je tradicija koja se nastavlja i koja je i mene preobratila u ljubitelja pasulja. 

SAVETI

Pasulj uvek potopite preko noći, jer ćete time skratiti vreme kuvanja, a uvek ga prvo prokuvajte kratko par puta i svaki put bacite vodu, jer ćete tako zaobići gastrointestinalne probleme kojim pasulj zna da doprinese. Ako nađete dobar pasulj,koji se ne raspada, vratite se na isto mesto i kupite zalihe.

Pasulj, kao i sva njemu slična domaća jela su lepša ukoliko se više puta podgrevaju. 

Pasulj je jedno veoma krativno jelo i njemu možete dodati puno toga, a da samo ukus popravite. Često dodam i poneku suvu papriku, ali je ovoga puta nisam imala, pa je nisam ni navela u receptu. 

PASULJ SA DIMLJENIM MESOM I SLANINOM

500g pasulja

1,5kg dimljena svinjska butkica

500g dimljena svinjska rebra

200g slanine

100ml ulja

crni luk-kockice

2 šargarepe sitno rendane

1 šargarepa kolutovi

glavica belog luka neoljuštena

1 manji celer

1 paškanat

1 koren peršuna

lovorov list

aleva paprika

2 kocke za supu

so, suvi začin

biber u zrnu

Noć pre pravljenja pasulja potopiti pasulj u hladnu vodu da nabubri. Oprati pasulj, pa ga staviti u hladnu vodu i pustiti da baci ključ. Čim baci ključ, tu vodu prosuti, pasulj isprati hladnom vodom, pa ga ponovo vratiti u šerpu, naliti vodom i ponoviti ovaj postupak još 2 puta.

Staviti dimljeni svinjski but da se kuva, a kada je meso gotovo, ukloniti kosti, masnoću i kožicu, a meso iscepkati na sitniju parčad. Sa kuvanjem butkice započnem nešto pre kuvanja pasulja, da bi je mogla iscepkati i ubaciti na kraju.

U međuvremenu, dok se butkica kuva, u velikoj šerpi sipati ulje, pa dodati crni luk i sitno rendanu šargarepu. Uz dolivanje oko 100ml vode dinstati oko 5 minuta, pa dodati pasulj koji ste prvo tri puta kratko barili. Ova sitno rendana šargarepa kasnije zamenjuje zapršku, a i da jednu slast pasulju. Dodati celer, paškanat, koren peršuna, celu glavicu belog luka, lovorov list, alevu papriku, biber, kocke za supu i vodu, pa nastaviti sa kuvanjem uz povremeno dolivanje vode. Kada ne pasulj skoro gotov, dodati komade dimljenog mesa od butkice, slaninu koju ste isekli na  kockice, suva rebra, kolutove šargarepe, pa dolijte još vode i nastavite sa kuvanjem. 

Na kraju, izvaditi celer, paškanat, koren peršuna i celu glavicu belog luka. Doterati ukus po želji koristeći so, alevu papriku ili suvi začin, kao i gustinu koju želite dolivanjem vode.

TRADITIONAL SERBIAN BEANS WITH SMOKED MEAT

Beans are a staple of a Serbian diet and have been for a long time. This is a traditional bean stew with smoked pork meat that can be found in every home in Serbia. The variations are endless and here I am bringing you the recipe from my kitchen.

500g of uncooked beans

1,5kg smoked pork ham

500g smoked pork ribs

200g of bacon

100ml of oil

onion diced

2 carrots finely shredded

1 carrot cut into slices

one garlic unpeeled

1 celery root

1 parsnip

1 parsley root

bay leaves

2 teaspoons of sweet red paprika

Knorr stock cubes

salt and pepper

Place the uncooked beans in cold water overnight and the next day throw the water away and place them again in cold water on a stove and let boil for a minute. Throw the water away, rinse the beans with cold water, pour more water over them in a pot and repeat the process 2 more times. This process of cooking the beans for a minute in boiling water will reduce the stomach problems that we have with beans.

Cook the smoked pork ham until it is done remove the bones, skins and chop into smaller bits. In the meanwhile in a large pot place the oil, shredded carrots and the onion and fry while adding around 100ml of water for 5 minutes. Add the beans that you have blanched 3 times, some water, add the celery root, parsnip, whole unpeeled garlic, parsley root, bay leaves, sweet paprika, pepper, stock cubes and continue cooking. From time to time make sure to add some water that has evaporated. The cooking time depends on the kid of beans you are using, but it can go up to 2 hours. When the beans are almost done, add the chopped up smoked pork ribs, add the chunks of the smoked pork ham, and continue cooking until the beans are done. At the end take out the garlic, celery, parsnip and parsley root. Now salt to taste and add some more water depending on how thick you want your cooked bean stew to be.

AMERIČKA KREM ČORBA OD KROMPIRA I KUVANE ŠUNKE

AMERIČKA KREM ČORBA OD KROMPIRA I KUVANE ŠUNKE

800ml vode

500g sitnih kockica krompira

1 šargarepa sečena na kockice

kocka za supu

150g kockica kuvane šunke (specijalna tirolska plećka-Matijević)

60g putera

700ml mleka

gustin ili brašno

U 800ml vode skuvati kockice krompira i šargarepe. Pred kraj kuvanja ubaciti šunku. Doliti vodu da bi nadopunili ono što je isparilo i dodati kocku za supu. Pustiti da baci ključ. Skloniti sa šporeta, pa lagano dodati redak bešamel koji ste napravili u zasebnoj šerpi od 700ml mleka, putera i brašna. Ja koristim lakši metod, tj. u mleko dodam puter, pustim da provri i da se puter otopi, pa zgusnem sa gustinom koji sam razredila u vodi; tako postignem željenu konzistenciju, tj. ređi bešamel. Vratiti na šporet da baci ključ. Dodati so po ukusu. Servirati sa peršunovim listom.

CREAMY POTATO AND HAM SOUP

800ml of water

500g of potato cut into small cubes

1 carrot cu into small cubes

Knorr stock cubes

150g of boiled ham cut into cubes

700ml of milk

60g of butter

flour

salt

Boil the potato and carrot cubes  in 800ml of water. When almost done add the ham cubes, stock cubes and the water that has evaporated and bring to a boil. Take of the stove and pour in the bechamel that you have prepared in another pot. Pour the milk into a pot and drop in the butter, cook until the butter has melted and then add the flour that you have previously dissolved in some water to get a smooth paste. The bechamel should not be thick. Bring the soup to a simmer and. Salt to taste and serve with parsley.