Podvarak with turkey.
Podvarak with turkey, ingredients:
- 1 kg of grated sauerkraut or 1 good head of sauerkraut
- 2 good tablespoons of lard
- 100 g of bacon, a little dry meat
- medium piece of fresh pork ribs
- 1 onion
- 1 bay leaf
- 1 teaspoon of pepper
- 1 teaspoon of sweet allspice
- 4 homemade sausages, as desired
- fresh turkey meat, drumstick with carp, wings or white meat
Podvarak with turkey, preparation:
- Rinse the fish under water and keep it in water until use.
- It should not be too salty.
- Chop bacon and fry in fat. Add chopped onion, ribs, dried meat, grater and bay leaf. Pour one glass of water.
- At first, simmer on medium-high heat, then reduce to the lowest heat, cover and simmer for about an hour, with occasional stirring, until it is dark golden in color. Towards the end, stir in pepper and allspice.
- Transfer the podvarak to a tray or an ovenproof dish, tuck in a few sausages, and bake everything in the oven for about half an hour.
Nada Georgijev-Gačić
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