North Croatian Green Peas Stew Grasak Cuspajz Recipes

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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

CROATIAN LEEK STEW ( PORILUK CUSPAJZ")



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

700 g leeks
150 g smoked bacon (smoked, dried)
200 g potatoes
1 tablespoon lard (preferably, but oil can do)
1 tablespoon flour
1 teaspoon ground paprika (red, dried)

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 KOHLRABI STEW (KOLORABA CUSPAJZ)



North Croatian Kohlrabi Stew (Koloraba Cuspajz) image

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

500 g kohlrabi (peeled, without leaves)
1 tablespoon lard (or butter)
1 tablespoon flour (all purpose)
1 teaspoon salt
1/2 teaspoon pepper (white, grounded)
1 cup water
100 g sour cream

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 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 SOUP



North Croatian Green Peas Soup image

This is one of my grandmother recipes I have decipher from her manuscript. I am making the soup today, so this is how it goes:

Provided by nitko

Categories     Vegetable

Time 1h

Yield 5 portions, 5 serving(s)

Number Of Ingredients 14

500 g green peas (fresh)
150 g onions (spring or green onion)
100 g carrots (or one medium carrot)
100 g bacon (dried, smoked pancetta)
5 g fresh parsley leaves
5 g celery leaves
50 g butter
1 tablespoon flour (all purpose)
1 liter beef stock
50 g sour cream
1/8 teaspoon thyme
1 teaspoon chives (minced)
5 g salt
3 g pepper

Steps:

  • Clean the green peas and put it into hot water for 5 minutes. Grate of slice carrot and sauté on butter; after a while, mince onion and sauté both on butter until onion is translucent.
  • Add finely sliced pancetta and sauté not more than 5 minutes. Add flour and fry about 2 minutes, than add cold water and make creamy liquid (like sauce veloute).
  • Cut green parts of spring onion, mince parsley and celery leaves and add into pot. Add green pea and about 1 liter of beef stock. Add salt and pepper.
  • Cook until green peas are soft. When soft, remove green pea and blend it into puree (leave 1/6 of peas untouched). You can blend it with stick blender so you do not have to remove geen pea. Add thyme and cook 15 minutes.
  • At the end add sour cream and minced chive. Serve with croutons.

NORTH CROATIAN BUTTERNUT SQUASH STEW (BUCE CUSPAJZ)



North Croatian Butternut Squash Stew (Buce Cuspajz) image

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

1000 g butternut squash
100 g onions
7 g lard
1 tablespoon flour
1 teaspoon paprika (Hungarian red, sweet, dried)
2 tablespoons vinegar
100 g sour cream
10 g dill (fresh) (optional)

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 SPINACH STEW ( SPINAT CUSPAJZ")



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

1 kg spinach leaves (fresh, not frozen)
5 g garlic or 1 garlic clove, finely minced
10 g butter
1 tablespoon flour
1 cup cream (cooking cream, or fat milk 3, 8%)
1/4 teaspoon ground nutmeg (optional)
salt
pepper

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

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