Ovo je tradicionalno jelo sa Balkana, sa izvesnim varijacijama, od mesta do mesta i od osobe do osobe.
This is a traditional Balkan dish, with some variations, from place to place, and from person to person.
Sastojci:
Ingredients:
0,5 kg kiselog kupusa ribanca
1 praziluk
ulje
biber
so /celerova so
tucana ljuta sudžuk paprika
komad ćuretine, po želji
0,5 kg shredded sauerkraut
1 leek
oil
pepper
salt or celery salt
coarsely ground, dried chili peppers
a piece of turkey
Nauljiti ćuretinu, pa dobro u nju utrljati biber, so (ili još bolje celerovu so) i sudžuk papriku. Staviti u zemljanu posudu sa poklopcem (alu-folija može zameniti poklopac u slučaju nedostatka istog), pa staviti u hladnu rernu i uključiti prvo na 100 stepeni, pa nakon nekog vremena povećati temperaturu, i tako još jednom dok ne stigne do 180. To je da zemljana posuda ne bi pukla. Ostaviti da se peče bar sat vremena. Povremeno otklopiti, preliti ćuretinu sokovima sa dna posude, vratiti poklopac i nastaviti s pečenjem.
Oil the turkey and rub in the pepper, salt (or even better, celery salt - a combination of sea salt and ground dried celery), and the chili. Place in an earthenware dish and cover with the lid, or aluminum foil, if your dish comes without a lid. Place in a cold oven and turn it on at 100 degrees Celsius. After a while keep increasing the temperature gradually until you reach 180. This will prevent the earthenware dish from cracking. Leave it to cook and occasionally spoon the juices from the bottom of the dish over the top of the turkey.
Dok se ćuretina peče, isprati ribanac pod mlazom hladne vode (kako podvarak ne bi bio preslan) i ostaviti da se ocedi. Oprati i očistiti jedan manji praziluk.
While the turkey's cooking, rinse the shredded sauerkraut in cold tap water (to wash away excess salt) and let it strain. Wash the leek.
Praziluk prvo preseći jednom uzduž, pa potom na tanke kolutiće.
Cut the leek lengthwise once, and then shred it into thin slices.
Sipati malo ulja u tiganj, staviti praziluk i nakratko propržiti na jačoj vatri.
Put a bit of oil in the skillet, add the leek and fry briefly at slightly higher temperature.
Dodati ribanac, bibera i sudžuk paprike. Ne treba više soliti jer je kupus dovoljno slan, a već smo posolili ćuretinu. Smanjiti vatru i dinstati poklopljeno oko pola sata, povremeno dodavati malo vode.
Add the sauerkraut, the pepper and the chili. There is no need for salt, since the cabbage is already salty enough, and you have already put some salt on the turkey. Reduce the heat, cover, and let it simmer for half an hour, while stirring occasionally and adding some water, bit by bit.
Kada je meso na pola pečeno, izvaditi ga iz rerne i iz zemljane posude pa sipati kupus i pomešati sa sokovima i začinima koje je otpustilo meso. Staviti meso preko, poklopiti i vratiti u rernu. Peći još oko 45 minuta na 180, pa otklopiti i peći još desetak minuta na 200 da meso porumeni.
Once the meat is half-cooked, take it out of the oven and the earthenware dish, add the sauerkraut and mix it with all the juices that came out of the meat. Place the meat on the top, cover and put it back in the oven. Bake for another 45 minutes at 180 degrees C, then remove the lid and bake about 10 minutes more at 200 degrees, so that the meat becomes golden-brown.
Najbolje ide sa seljačkom projom.
Serve with traditional corn bread (recipe to follow on this blog, soon).
