Croatian Spring Vegetables Stew Recipes

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CROATIAN SPRING VEGETABLES STEW



Croatian Spring Vegetables Stew image

There is very obvious Austrian influence in this meal. My grandmother used to prepare this side dish every spring, and I remember that, as a kid, I was thrilled every time I had this meal for lunch.

Provided by nitko

Categories     Stew

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 8

500 g green peas
300 g carrots
400 g kohlrabi
200 g cauliflower
1 tablespoon oil
10 g sugar
salt
1 cup water

Steps:

  • Cut carrots into cubes, and kohlrabi into sticks. Use only white parts from cauliflower.
  • Put oil in a pan, add sugar and cook it until sugar becomes brown. Add peas, carrots, kohlrabi and cauliflower, water and salt into pot and cook until vegetable is soft (usually 15-20 min.).
  • Stew must be sticky but not too much. When adding water do not put too much, just to cover the vegetables. You can also use kohlrabi leaves to add into stew, but not too much. Kohlrabi must be small, not bigger than tennis ball, otherwise it will be too hard with wooden parts inside which is not good. You can also add potatoe.

Nutrition Facts : Calories 265.4, Fat 4.5, SaturatedFat 0.6, Sodium 111.5, Carbohydrate 46.8, Fiber 16.8, Sugar 20.9, Protein 13.4

CROATIAN "COBANAC" STEW



Croatian

"Cobanac" is kind of goulash sheep and cow-boy's used to eat while watching their herds. You eat it with a spoon, so the pieces inside has to be bite-size. It is traditional meal from Slavonia (eastern part of Croatia)and people from there are very proud of it. They have annual "Cobanac festival" where there is competition in making cobanac. They cook cobanac in large bronze pots on tripod over open fire. Of course, everyone will tell you that their stew is the best one. This is how I do it. (I know someone here on Zaar would be against horse meat, but, if you really want to enjoy the taste, use horse meat.)

Provided by nitko

Categories     Stew

Time 3h50m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 15

300 g beef
300 g horse meat
600 g onions
500 g potatoes
1 tablespoon lard
150 g pancetta (dried, smoked)
15 g porcini mushrooms (dried)
1 tablespoon paprika (Hungarian, sweet)
1 tablespoon paprika (Hungarian, hot)
1 cup wine (white, dry)
1/2 teaspoon thyme (dried)
1 bay leaf
10 g salt
8 g pepper
3 cups water

Steps:

  • Cut horse and beef meat into small pieces (not larger than 2x2 cm). Do the same with potato.
  • Finely mince onion.
  • Soak dried porcini mushrooms in cold water about 15 minutes, and than cut into small pieces.
  • Cut pancetta into small pieces.
  • Heat the lard and sauté onion until translucent. Add meat and continue to sauté (covered) 20 minutes. At that point meat will start to leave juices.
  • Add paprika, salt, pepper, bay leaf, pancetta and thyme. Stir well and continue to sauté 5 minutes; now add wine, stir and sauté until alcohol evaporates.
  • Add potato and water to cover meat and potato. Add mushrooms. Stir and cook on easy fire about 120 minutes.
  • If you need to add more salt do it, but do not add additional pepper or hot paprika. If you want it hot, do it at the beginning.
  • The stew must be soup-like. You eat it only with spoon. All ingredients must be soft and easy to eat.

Nutrition Facts : Calories 305.1, Fat 12.7, SaturatedFat 4.9, Cholesterol 38.9, Sodium 691.6, Carbohydrate 26.6, Fiber 4.5, Sugar 5.5, Protein 14.9

NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")



North Croatian Cucumber Stew (

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

1000 g cucumbers
30 g lard (or oil)
20 g flour (all purpose)
1 garlic clove
1 teaspoon paprika (red, dry)
1 tablespoon vinegar (red wine vinegar)
1 teaspoon salt
1/2 teaspoon pepper
50 g sour cream

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 GREEN PEAS STEW ("GRASAK CUSPAJZ")



North Croatian Green Peas Stew (

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

1000 g green peas
1 tablespoon butter (or oil or lard)
1 tablespoon flour (all purpose)
1 cup water
1/4 teaspoon thyme (dry)
1 teaspoon salt
2 tablespoons parsley (fresh, minced)

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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