Podvarak with smoked meat - there are various recipes for preparing podvark. But in most of the ingredients, there is no rice. Many people are surprised when they hear or see that I add it, but as I have mentioned several times, there is no need to discuss the tastes ;).
Podvarak prepared only from meat and sauerkraut is too strong in my opinion. Rice, plain or integral, "softens" the taste of this well-known specialty.
When you prepare it, you don't have to measure the ingredients precisely, but you can do it roughly, according to your desire and taste.
I'm giving you approximate measurements for one of the ways to prepare podvark.
Podvarak with smoked meat - Kristina Gašpar
- 1 kg of smoked meat with bones (or without (as one likes))
- 200 g of bacon
- 2 kg of chopped sauerkraut (or grated cabbage)
- 150 g of whole grain rice
- 2 cloves of garlic
- 1/2 teaspoon crushed hot pepper
- 1 teaspoon cumin
- 1 bay leaf
- Pour water over the dry meat to cover it and cook for about an hour. While the meat is cooking, fry the bacon with cumin, add cabbage, chopped garlic, bay leaf and hot pepper. Stew the cabbage for about half an hour.
- Pour 3 dl of water over the rice and cook it until it absorbs the water. Combine rice and cabbage. Pour into a pan with a diameter of about 30 cm.
- Cut the meat into pieces of the desired size and arrange them over the cabbage. Pour 2-3 dl of the water in which the meat was cooked.
- Bake at 200 degrees for about an hour with occasional addition of water (the one in which the meat was cooked or regular water, as needed).
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