NORTH CROATIAN BUTTERNUT SQUASH STEW (BUCE CUSPAJZ)
This is one of traditional early summer North Croatian stews. I am sure they eat something similar in Hungary since we have shared the same history for more than 500 years. This is my grand-grandmother recipe, almost 200 years old.
Provided by nitko
Categories Stew
Time 1h50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut butternut squash into stripes like thick spaghetti (we buy it usually already cut on the market).
- Salt it and add vinegar and leave it stay for 60 minutes. It must start to leave juices.
- Melt lard and add finely minced onion. Sauté onions until translucent, add flour, stir it until brownish; add cold water and make creamy liquid.
- Add red paprika and some more water.
- Squeeze squash with hands to remove water from it and than add into a pot. Stir it and add some fresh water to cover it.
- Cook gently (it can easily burn) until butternut squash is soft. Before serving add minced dill and sour cream. Serve with pork schnitzels and potato.
Nutrition Facts : Calories 200.1, Fat 7.1, SaturatedFat 3.9, Cholesterol 12.2, Sodium 23.8, Carbohydrate 34.6, Fiber 5.6, Sugar 6.7, Protein 3.8
CROATIAN LEEK STEW ( PORILUK CUSPAJZ")
This recipe is at least 200 years old. My grand-grandmother was preparing leek that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on pork fat.
Provided by nitko
Categories Stew
Time 35m
Yield 4 p, 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the leek very thoroughly (there might be some mud between the leaves) and cut them in 1 inch pieces (also the green parts, at least nice looking one).
- Preheat the water and when it boils put the leek in it and leave it boil for one minute.
- During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown).
- Add grounded paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè").
- Take out leek with hollow spoon, add sliced potato in small cubes and water you have cooked leek in it.
- Season with salt and pepper and cook until potato is soft (10-20 minutes).
- Serve as a side dish to steaks, sausages, dried smoked ham etc.
Nutrition Facts : Calories 268.3, Fat 10.5, SaturatedFat 3.5, Cholesterol 20.4, Sodium 403.2, Carbohydrate 35.5, Fiber 4.5, Sugar 7.3, Protein 9.8
NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")
This is one of my favorite spring stews. It is also my grandmother's recipe from her booklet. It is also side dish to meat and potato.
Provided by nitko
Categories Stew
Time 45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
- Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
- Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
- Cook not more than 30 minutes. Before serving add sour cream and stir.
NORTH CROATIAN KOHLRABI STEW (KOLORABA CUSPAJZ)
This is very old recipe I usually eat in spring. This is a side dish, we usually eat some meat and potato with it (beef cutlet or pork chops or...) It is important to use fresh and baby kohlrabi. If the kohlrabi is old and big you will have wooden parts inside. It is also important to use fresh: more time you store it, better chance to have woody kohlrabi. Actually, as I write this recipe I'm also cooking it.
Provided by nitko
Categories Stew
Time 45m
Yield 3 portions, 3 serving(s)
Number Of Ingredients 7
Steps:
- Peel kohlrabi like you peel apples. Remove leaves (don't throw away baby leaves, you can slice them and put into stew later) and cut kohlrabi like you cut potato for French fry potato, but just little bit thicker.
- Melt lard (or butter) in a pot, add flour and sauté it 1 minute. Add water and make creamy liquid. Add sliced kohlrabi and add water to cover the vegetable. Add salt and pepper and baby leaves if you want.
- Cook about 30 minutes or until kohlrabi softens.
- At the end add sour cream, stir well and serve.
Nutrition Facts : Calories 162.3, Fat 11.2, SaturatedFat 5.9, Cholesterol 18.1, Sodium 827.2, Carbohydrate 13.9, Fiber 6.2, Sugar 4.4, Protein 4.2
NORTH CROATIAN SIMPLE WHITE CABBAGE SALAD
This is another simple summer salads we usually eat in Croatia. It is standard restaurant salad you can get in most Croatian restaurants or households. You can use olive oil instead of normal, and cider vinegar. If you cool it, it is very refreshing during summer.
Provided by nitko
Categories Greens
Time 10m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut cabbage into thin strips and put into salad bowl. Season cabbage with salt, pepper, vinegar, oil and add some water (more if you do not like so sour or less).
- Mix all ingredients and wait at least 30 minutes before serving. You can cool it in refrigerator if you like it cold.
CROATIAN KALE (SAVOY CABBAGE) STEW (KELJ CUSPAJZ)
This recipe is at least 200 years old. My grand-grandmother was preparing savoy cabbage that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on lard.
Provided by nitko
Categories Stew
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the savoy cabbage and cut it in 1 inch pieces.
- Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute.
- During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown).
- Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè").
- Take out savoy cabbage with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it.
- Season with salt and pepper and cook until potato is soft (10-20 minutes).
- Serve as a side dish to steaks, sausages, dried smoked ham etc.
Nutrition Facts : Calories 228.9, Fat 14.8, SaturatedFat 5, Cholesterol 20, Sodium 259.8, Carbohydrate 19.3, Fiber 6.5, Sugar 4.3, Protein 7.5
CROATIAN SPINACH STEW ( SPINAT CUSPAJZ")
This recipe is at least 200 years old. My grand-grandmother was preparing spinach that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on pork fat. One important fact: never re-heat the spinach - you will have digestion problems.
Provided by nitko
Categories Stew
Time 15m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean the spinach leaves and put them in boiling water for 5 minutes.
- Drain the leaves and using large knife (or multi-practic machine): cut them to mash.
- Take a pot, melt butter, add flour and garlic, and add cold water to make a kind of "sauce veloutè".
- Add mashed spinach pour milk (or cream) season with salt and pepper.
- Nutmeg is optional.
- Cook for 10 minutes.
Nutrition Facts : Calories 258.8, Fat 21.5, SaturatedFat 13, Cholesterol 71.7, Sodium 232.4, Carbohydrate 12.8, Fiber 5.6, Sugar 1.1, Protein 8.8
NORTH CROATIAN RED CABBAGE STEW
It is obvious Hungarian and Austrian influence in this meal. Anyway, this is how we do it in Croatia.
Provided by nitko
Categories Stew
Time 55m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the cabbage into 1 cm wide stripes.
- Melt sugar on lard until brown (caramel).
- Add wine, cabbage, caraway seeds, salt, and pepper. Cover and cook gently until sugar melts (when you add wine sugar will become hard - do not worry - it will melt).
- Add water to prevent burning. At first you will think your pot is too small, but eventually the cabbage will get smaller.
- Cook about 45 minutes or until cabbage is soft. Eat with pork chops, sausages or BBQ.
Nutrition Facts : Calories 160.5, Fat 3.7, SaturatedFat 1.3, Cholesterol 3, Sodium 70.1, Carbohydrate 23.1, Fiber 5.5, Sugar 13.2, Protein 3.7
NORTH CROATIAN BEEF CUTLET
You can also call this Croatian hamburger. You can eat this as a plain meal with salad, you can it with beans or leek or kale stews, you can eat it cold or cook as a meat balls. You can also mix it with pork meat and your cutlet will be softer. I will submit my recipe which is not obligatory - you can change it.
Provided by nitko
Categories Lunch/Snacks
Time 35m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 10
Steps:
- Put grounded beef and pork into large glass bowl. Soak bread in cold water and after few minutes squeeze bread with hand to extract water; than put bread into meat.
- Add egg, salt, pepper, Worcestershire sauce.
- Cut leek into very thin pieces up to green parts (before it become full green) and add into meat.
- Very finely mince garlic and put into meat. Now, mix really well to make a smooth meat pile.
- Make cutlets with a tablespoon (approx. 100 to 150 g each) and shape them with hands, put into breadcrumbs to cover the cutlet. Now they are ready to fry. You can also make smaller meat balls and do what ever you want to do.
Nutrition Facts : Calories 293, Fat 14.4, SaturatedFat 5.4, Cholesterol 57.9, Sodium 558.6, Carbohydrate 27, Fiber 1.8, Sugar 3, Protein 13.2
NORTH CROATIAN GREEN PEAS STEW ("GRASAK CUSPAJZ")
This is very simple spring stew. It is recommended to use fresh green peas not canned. So, before starting to cook, remove peas from shuck. It is a boring job but must be done.
Provided by nitko
Categories Stew
Time 40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a pot and add flour. Fry it until becoming brownish than add water and make creamy liquid.
- Add some water and when boils add all green peas, parsley leaves, salt, and thyme.
- Add water just to cover peas and cook abut 30 minutes or peas become soft.
Nutrition Facts : Calories 326.9, Fat 4.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 622.2, Carbohydrate 54, Fiber 18.6, Sugar 20.6, Protein 19.9
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