Paprika with kohlrabi - Jadranka Blažić
Paprika with kohlrabi – something new, something old. Paprikas is a favorite dish in all homes, but as they know how to cook it in Vojvodina, it has no equal.
So far, I've prepared goulash for lunch several times, but today we wanted something different, or maybe we were craving our irresistible paprikash with chicken. The idea was excellent and the effort paid off many times over.
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Paprika with kohlrabi - Jadranka Blažić
Paprika with kohlrabi - something new, something old. Paprikas is a favorite dish in all homes, but as they know how to cook it in Vojvodina, it has no equal.
- two large heads of purple onions
- a dozen small cormorants
- 3 large kohlrabi
- so
- various spices
- Turmeric is a must
- Clean the onion and cut it into small cubes, put it in a bowl with a little warm water. Saute the salted onion until it becomes glassy. While the onion is stewing, remove the drumstick meat from the bone and cut it into larger cubes. I always buy boneless drumsticks and just cut them into 2-3 pieces. Put them in the onion so that they are also stewed. While they are stewing, add the spices you like. This time, I added salt, pepper, garlic and onion powder, a spoonful of chopped roasted onions (ready-made), a spoonful of sliced dried onions, chopped dry chives and green leaves. I added water a little at a time, just enough so that it wouldn't burn. While the meat was stewing, during that time I cleaned the kohlrabi and cut it into slices like potatoes for paprikash. I inserted them into the meat and a little more all together distally. Before pouring water, I put a teaspoon of turmeric instead of red ground pepper for a classic paprika. She mixed everything well and added water just enough to soak everything. When it boiled, I reduced the heat to a lower one and left it to simmer until the meat was cooked.
- Cabbage is cooked quickly, but nothing can happen to it until the meat is cooked, it will not fall apart because it is not like potatoes.
