Banat potato soup.
Banat potato salad, ingredients:
- about 1 kg of potatoes
- a couple of fresh sausages, or grilled ones, and a little bacon, that nice, fragrant home-made bacon
- 1 onion
- good fat burner
- salt, allspice, garlic as desired...
Banat potato salad, preparation:
- Finely chop a large head of onion and fry it in more fat, add a little salt to the onion because it softens and sets faster.
- Fry until it becomes glassy and begins to take on color, then remove from the heat and add a teaspoon or two of allspice, it depends on the taste.
- Put a little of that onion with the fat together in the pan, then cut the potato into rings, then the sausage, then again the onion with the fat, then the potato, then the sausage, mostly layering while you have the material and ending with the potato.
- I don't salt the potatoes, I just season them a little with dry spices and finely chopped parsley, that's why I add salt to onions and fat.
- Pour water over the potatoes stacked in this way, with a fingertip of water, because they will release their juices during baking.
- Cover with aluminum foil and bake at about 200-220* C for about an hour, then remove the foil and bake the potatoes.
- Pleasant!
It usually has two layers (onion, potato, sausage, onion, potato, sausage, onion, potato). Sometimes I don't arrange it in layers, but mix onions and potatoes and put them in a pan, and just tuck the sausage between the potatoes. If you wish, you can also saute two cloves of garlic with the onion. Basically, just so you know, potato salad likes 'fat', so it's high in calories, so don't make it with two spoons of oil.
Nada Georgijev-Gačić
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