Tradicionalno ukrajinsko jelo, zdravo i hranjivo, može se pripremiti s mesom ili bez, sa slanim sirom. Zasipavača se često posluživala na vjenčanjima i svečanim stolovima. Vrijeme je da i mi probamo što su ljudi jeli prije sto godina.

Sastojci:

• Kiselo zelje 400 g
• Proso 200 g
• Voda
• Svinjetina (s trbuha) 200 g
• Luk 1 kom
• Brašno 1 žlica
• Jaje 1 kom
• Pavlaka 100 ml

Priprema:

1. Kuhanje kiselog zelja: Kiselo zelje dobro operite hladnom vodom. Stavite u lonac, prelijte vodom i kuhajte oko sat vremena.
2. Dodavanje prosa: Dobro operite proso i dodajte ga kuhanom kiselog zelju. Kuhajte još 20 minuta.
3. Prženje mesa i luka: Na tavi popržite komadiće mesa dok ne porumene. Na istoj tavi popržite sitno sjeckani luk dok ne omekša.
4. Priprema umaka: U zdjeli razmutite jaje, dodajte malo brašna, vode i pavlake. Dobro promiješajte da dobijete glatku smjesu.
5. Spajanje svih sastojaka: U lonac s kuhanim kiselim zeljem i prosom dodajte prženi luk i slaninu. Zatim prelijte pripremljenim umakom i sve dobro promiješajte.
6. Posluživanje: Poslužite u dubokoj zdjeli, ukrašeno prženim komadićima mesa.

Smačnogo! Dobar tek!

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Zasipana Kapusta: A Hearty Ukrainian Dish

This is a traditional Ukrainian dish, hearty and nutritious, often enjoyed at weddings and festive gatherings. It’s a comforting blend of sauerkraut, pearl barley, and meat, slow-cooked to perfection. Let’s delve into this centuries-old recipe and discover the flavors of Ukraine.

Ingredients:

• 400g sauerkraut, or fermented cabbage
• 200g pearl barley
• Water
• 200g pork belly
• 1 onion
• 1 tablespoon flour
• 1 egg
• 100ml sour cream

Instructions:

1. Cook the sauerkraut: Rinse the sauerkraut/ fermented cabbage thoroughly under cold water. Place it in a pot, cover with water, and simmer for about an hour.
2. Add the pearl barley: Rinse the pearl barley and add it to the pot with the sauerkraut. Cook for an additional 20 minutes.
3. Sauté the meat and onion: In a separate pan, fry the pork belly until golden brown, remove from the pan. In the same pan, sauté finely chopped onion until softened.
4. Prepare the sauce: In a bowl, whisk together the egg, flour, water, and sour cream until smooth.
5. Combine all ingredients: Add the fried onion to the pot with the sauerkraut and pearl barley. Pour the prepared sauce over the mixture and stir well. Let it cook for 5 minutes.
6. Serve: Serve in a deep bowl, garnished with crispy fried pork belly.

Enjoy!