Ovo je jelo za sve sezone, može se praviti sa svežim ili smrznutim graškom, a sušena ćuretina mu daje posebnu aromu.
This is a dish for all seasons, it can be made with fresh or frozen peas, and the dried, smoked turkey gives it a superb aroma.
Sastojci:
Ingredients:
600 g graška
komad dimljene ćuretine, najbolje batak ili karabatak
šaka seckanog sušenog paradajza
glavica crnog luka
pola glavice belog luka
2 šargarepe
1 koren peršuna
malo celerove soli
biber
seckana mirođija
kašika brašna i kašičica aleve paprike
600 g peas
a piece of smoked turkey, possibly leg or thigh
a handful of dried, shredded tomatoes
1 onion
1/2 garlic
2 carrots
1 parsley root
a pinch of celery salt
pepper
chopped dill
a tablespoon of plain flour and a teaspoon of finely ground sweet paprika
Oljuštiti i iseckati šargarepu, sitno iseckati crni i beli luk.
Peel and cube the carrots, finely chop the onion and garlic.
Sipati malo ulja u dublju šerpu, kada se zagreje dodati luk i beli luk. Na kratko propržiti.
Pour a bit of oil in a deeper pan, when it heats up add the onion and garlic. Fry briefly.
Dodati ćuretinu, sušeni paradajz, ceo koren peršuna, celerovu so i biber. Sipati čašu vode. Kada provri, smanjiti na tiho, poklopiti i pustiti da se krčka oko pola sata.
Add the turkey, dried tomatoes, the parsley root, celery salt and pepper. Add a glass of water (200ml). Once it boils, reduce the heat to minimal, cover and let it simmer for half an hour.
Proveriti viljuškom da li je meso omekšalo, i ako jeste, izvaditi ga na tanjir i odvojiti meso od koske. Vratiti čisto meso u šerpu. Peršunov koren izgnječiti i vratiti u šerpu. Dodati grašak i šargarepu, pa naliti dovoljno vode da pokrije sadržaj. Ponovo smanjiti vatru na najtiše kada provri, poklopiti i ostaviti da se kuva desetak minuta.
Use a fork to check if the meat is tender. If so, take it out and put on a plate, take the meat off the bone and put the meat only back to the pan. Add the peas and carrots, and enough water to cover the contents. Again reduce the heat to minimum once it boils, cover and let simmer for some ten minutes.
Razmutiti kašiku brašna i kašičicu aleve paprike u malo hladne vode pa dodati u varivo. Promešati i ostaviti da se kuva još pet minuta. Na kraju dodati mirođiju, isključiti vatru i ostaviti pet minuta poklopljeno.
Dissolve a tablespoon of flour and a teaspoon of sweet ground paprika in a bit of cold water and pour into the stew. Stir and let it cook for five more minutes. Finally, add the chopped dill leaves, turn off the burner and leave the stew covered for five minutes to rest.
