Croatian leek stew (“poriluk cuÅ¡pajzâ€)
This recipe is at least 200 years old. My grand-grandmother was preparing leek that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on lard.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
leek
stew
potatoes
lunch
side dish
leed
croatian
winter
savory
lunch
savoryside
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 tablespoon flour
- 700 g leek
- 150 g bacon (smoked dried)
- 200 g potato
- 40 g lard (or oil)
- 1 teaspoon paprika (red dried, grounded)
- Carbohydrate 35.8261506234881 g
- Cholesterol 35 mg
- Fat 27.5509562499806 g
- Fiber 4.50963119947031 g
- Protein 8.30459937479533 g
- Saturated Fat 9.64003281249693 g
- Serving Size 1 1 Serving (275g)
- Sodium 350.60037499996 mg
- Sugar 31.3165194240178 g
- Trans Fat 2.49369218749356 g
- Calories 417 calories
Wash the leek very thoroughly (there might be some mud between the leaves) and cut them in 1 inch pieces (also the green parts, at least nice looking one). Preheat the water and when it boils put the leek in it and leave it boil for one minute. During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown). Add grounded paprika and just few drops of cold water to make “zafrig†(a kind of “sauce veloutèâ€). Take out leek with hollow spoon, add sliced potato in small cubes and water you have cooked leek in it. Season with salt and pepper and cook until potato is soft (10-20 minutes). Serve as a side dish to steaks, sausages, dried smoked ham etc.
