Kelj je nedavno u svetu 'otkriven' kao super-hrana, iako je u našim krajevima oduvek prisutan i korišćen.
Kale has recently been 'discovered' as super-food, although it has always been present and used in our parts.
Sastojci:
Ingredients:
1 glavica kelja
1 komad junetine, rozbratna sa koskom ili komad buta ili vrata
1 glavica crnog luka
4 mlada bela luka ili 1 glavica starog belog luka
4 manje šargarepe
1 koren peršuna
2 krompira
začini: kašičica celerove soli, pola kašičice bibera, pola kašičice sudžuk paprike
i kasnije: kašika brašna i kašika aleve slatke paprike
1 headed kale
1 peace of beef, either with bone or lean
1 onion
4 spring garlic sprouts or 1 plain garlic
4 smaller carrots
1 parsley root
2 medium potatoes
spices: a teaspoon of celery salt (ground dried celery root mixed with sea salt), half a teaspoon crushed pepper, half a teaspoon coarsely ground chili
and for later: 1 tablespoon plain flour, 1 tablespoon finely ground sweet paprika
Oprati i očistiti povrće, oljuštiti šargarepu i krompir i iseckati na krupnije kockice pa ostaviti u činiji s vodom. Razdvojiti listove kelja i odstraniti korenasti deo na starijem lišću, a srce glavice preseći na pola i odstraniti koren. Sitno iseckati crni i beli luk, pera belog luka i stabljiku iseckati na kolutiće. Meso, ako je s koskom, ostaviti u komadu, ako je krta junetina, iseckati na kockice.
Wash and clean the vegetables, peel and cube the carrots and potatoes and leave them in a bowl of water. Separate the kale leaves and remove the root part on the older leaves, and cut the core with young leaves in half and remove the root. Finely chop the onion and garlic, and slice the spring garlic stem and leaves. If you are using meat with bone, leave it as it is, if it's lean beef, cube it.
Staviti veću šerpu na ringlu, sipati malo ulja, i kada se zagreje dodati crni i beli luk. Na kratko propržiti pa dodati meso. Sipati čašu vode i dodati celerovu so, biber i sudžuk papriku. Poklopiti i ostaviti oko sat vremena da se dinsta na tihoj vatri.
Place a larger pot on the stove, pour in a bit of oil, and once heated, add the onion and garlic. Fry briefly and add the meat. Pour a glass of water, add celery salt, pepper and chili. Cover and let it simmer for one hour.
Kada meso omekša, ako koristimo meso s koskom, izvaditi ga i odvojiti meso od kosti, pa vratiti samo meso. Ako koristimo krto meso koje smo prethodno iseckali, ovaj korak preskočiti.
Once the meat gets tender, if we are using meat with a bone, take it out of the pot, remove the bone, and return meat only. If we are using lean beef that we had chopped previously, skip this step.
Nakon što vratimo meso, dodati oceđen krompir i šargarepu, i ceo koren peršuna, plus još jednu čašu vode. Potom na vrh staviti sav kelj, poklopiti i pojačati vatru, pa kad provri smanjiti na tiho. Nakon par minuta lagano okrenuti kelj, tako da listovi koji su na vrhu sada budu u dodiru sa vodom. Ponoviti proces nakon pet minuta, pazeći da ne iscepamo listove. Potom poklopiti i kuvati još pola sata na tihoj vatri.
After we put the meat back, add the strained potatoes and carrots and the entire parsley root, plus another glass of water. Place kale leaves on the top, cover and increase heat until it boils, then reduce to low. After a couple of minutes, carefully turn the kale leaves, so that the ones that were on the top are now in contact with liquid. Repeat after five minutes, carefully, in order not to break the leaves. Then cover and simmer for another half an hour on low heat.
Razmutiti kašiku brašna i kašiku aleve paprike u malo hladne vode pa dodati varivu i promešati.
Mix a tablespoon of flour and a tablespoon of sweet ground paprika with a bit of cold water, add to the stew and stir.
Kuvati još pet minuta, pa isključiti vatru i servirati.
Simmer for another five minutes, turn off the heat and serve.
