There are now two same recipes for this meal – each region, each house have their own. Howevery, you could put what you have in your fridgerator – just follow the principle: put the ingredients into layers and don’t mix them.
Ingredients:
400g beef
300g chicken meat
2 onions
5-6 cloves of garlic
½ cabbage
3-4 potatoes
2 carrots
1 tomato
1 parsley root
1 parsnip root
celery
parsley leaves
oil
salt, pepper, dried vegetable spice
glasses of white wine
Chop the onion, cut meat into cubes of 2 cm, peel garlic cloves half lengthwise, cut the cabbage and potatoes into small cubes. Chop finel carrots, parsley, celery, parsnip, chop tomatoes into small cubes.
Pour a little oil on the bottom of the pot, put red onion. Put beef over onion, flat slightly and season with salt. Stab garlic cloves between the cubes of meat. Put cabbage over the meat, sprinkle with chopped parsley leaves, chopped chicken, season with little salt, add chopped carrots, parsley, parsnip and celery; put potato cubes in next layer. Sprinkle with sliced tomatoes. Overhead seasoned with salt, pepper, spice and pour wine. Eventually add half glass of water. Cover and cook in oven at 170 degrees for 4 hours. Serve with sour cream.
1/2kg large white beans
1kg onions or leeks
100ml oil
Salt, pepper, seasoning of dried vegetables, cayenne pepper -upon to taste
Wash beans , place them in a large bowl and pour over the water. Leave over night or for a few hours. Drain the beans, put it in the pot, pour clean water and put on the heat. When it boils, spilled water, pour in clean one and then let it cook . When it boils, decrease the temperature (to 3 out of 9), cover with lid and let it cook. Cooking time depends on the type of bean, check from time to time. You need cooked beans, but not falling apart, as it will further bake in the oven .
During this time, clean onion, finely chop it, then fry in hot oil, adding pinch of salt. Season fried onions with salt, pepper and cayenne pepper .
Drain the cooked beans but keep the water.
Deploy spiced onions at the bottom of a deep ceramic bowl. Arrange drained beans over it and again onions over beans – arrange alternately as long as you have the ingredients, the beans should be the last layer. Pour water in which beans have been cooked – just to cover the ingredients, but top layer should be seen.
Bake in pre-heated oven at 250 degrees, until the liquid evaporates.
Serve warm or cold .
4 fresh pork legs
1 smoked pork loin
3 bay leaves
peppercorns
2-3 cloves of garlic
salt, dry seasoning , garlic powder
cayenne pepper
Place the smoked loin in a pot, pour water and let it boil. Spill water, rinse the pot, then put together fresh pork legs and dry loin and pour water just to cover them. Put the pot on the smallest hotplate and allow to boil. Decrease the temperature and start to remove the foam which appears on the surface, as long as there it is. When foam stops to appear, add the bay leaf, garlic clovers, peppercorns and reduce the temperature so that the water just boil easily. Cook covered for about 6 hours .
Remove the meat and let the liquid to boil over high heat , to make sure that it will further thicken and tighten better.
remove the bones from the meat. If desired, separate only lean or leave and skin and fatty parts. Cut into small chunks and arrange in a baking pan or some other desired form. Strain the liquid through a thick strainer. Allow to cool slightly , then remove the fat that has formed on the surface. Season upon to taste with salt, dry vegetable mix, garlic powder or chopped fresh garlic. Pour the liquid over the chopped meat and leave to cool. Once cooled and hardened, cut into cubes, sprinkle cayenne pepper and serve cold.
2 heads of sour cabbage
1/2 – 1 kg of smoked meat, smoked ribs, bacon
3 tablespoons lard
peppercorns, cayenne pepper
Cut cabbage into eighths, put slices in a bowl with cold water and leave them for an hour. Cut meat into small pieces.
Besmear inner walls of the pot or deep pan with two spoons of lard. Arrange cabbage over the bottom of the pot. Wedge meat between cabbage. Put few peppercorns over it. Repeat once more in the second layer over the first one.
Melt a tablespoon of lard in a small saucepan, add 1-2 tablespoons of cayenne pepper, and stew a little. Pour over second layer of cabbage. Pour water just to cover the cabbage (but not completely). Bring to a boil (on the stove or in the oven), cover, and then put the pot in the oven at 50-100 degrees and leave for 5-6 hours to simmer quietly.
Serve alone or with boiled potatoes.