Bakina kuhinja – podvarak sa kolenicom i čvarcima gurmanluk (saurekraut with pork)

 



Potrebno je: (ingredients)
 
1 glavica kiselog kupusa (1 sauerkraut)
1  puna kašika masti ili ulja (1 spoon of oil or fat)
1 velika glavica crnog lika (1 onion)
1 suva kolenica (1 pork knee)
malo svežeg mesa  (od vrata) (fresh ham)
lovorov list (laurel)
biber…tucana ljuta, crvena mlevena (pepper, powder and chily paprika)
1 glavica belog luka (1 garlic)
 
Priprema: (preparation)
Na ulju propržiti krupno sečen crni luk, kad se uprži dodati  na recance kupus. Ako je kupus kiseliji oprati ga…
(fry coarsely chopped onion in oil, when it is fried, add cabbage to recances. If the cabbage is more acidic, wash it)
 
 


Pržiti malo kupus pa dodati kolenicu koju ste isekli na komade, meso, lovorov list tucana i slatka paprika . Sve  dobro izjednaćiti i još dinastati . Na kraju dodati seckan beli luk. Istresti u djuveč ili neku tepsiju . Peći u rerni na 220 stepeni C da lepi se zarumeni. Uz  podvarak obavezno lepa proja..Vrhunski recept koji morate obavezno probati
(fry a little cabbage and add the shank that you cut into pieces, meat, bay leaf and sweet pepper. Equalize everything well and still dynastize. Finally add the chopped garlic. Shake in a casserole or casserole. Bake in the oven at 220 degrees C until golden brown. Along with the stew, be sure to have a nice proja. A top recipe that you must definitely try)