Kisela repa s grahom i buncekom je izdašan juhasti obrok koji kombinira dvije trećine kisele repe, jednu trećinu kuhanog graha i dimljeni buncek, začinjen lukom, paprikom, brašnom i Vegetom, kuhan u vodi dok se sastojci ne prožmu, te se poslužuje toplo uz kruh ili krumpir.
Sour turnip with beans and smoked pork knuckle is a hearty one-pot dish. Two parts turnip to one part cooked beans, thickened with a light roux of onion, paprika and flour, then simmered until everything comes together. Serve hot with bread or boiled potatoes.
Sastojci
- 600 g kisele repe (dvije trećine jela)
- 300 g kuhanog graha (jedna trećina jela)
- 1 manji buncek (oko 500-600 g)
- 1 manja glavica crvenog luka
- 1 žlica ulja ili masti
- 1 žličica slatke crvene paprike
- 1 žlica brašna
- 2 male žlice Vegete
- Sol i papar po ukusu
- Voda po potrebi
- 600 g sour turnip (about two-thirds of the dish)
- 300 g cooked beans (about one-third of the dish)
- 1 small smoked pork hock (about 500–600 g)
- 1 small red onion
- 1 tablespoon oil or lard
- 1 teaspoon sweet paprika
- 1 tablespoon flour
- 2 small teaspoons Vegeta
- Salt and pepper to taste
- Water as needed
Priprema
- Skuhaj oko 300 g graha posebno dok ne omekša.
- U rajngli napravi lagani ajnpren: zagrij 1 žlicu ulja ili masti, dodaj 1 manju sitno nasjeckanu glavicu crvenog luka i dinstaj dok ne omekša. Zatim dodaj 1 žličicu crvene paprike i 1 žlicu brašna, kratko promiješaj i podlij s malo vode.
- Dodaj 600 g kisele repe, promiješaj i dolij dovoljno vode da prekrije repu (otprilike 1,5 l). Umiješaj 2 male žlice Vegete i po potrebi malo soli.
- Stavi kuhati buncek u istu rajnglu ili zasebno ako je već dimljen. Kad je repa gotovo kuhana, dodaj kuhani grah i sve zajedno prokuhaj još 10-15 minuta, da se okusi prožmu.
- (Babin omjer: “Uvijek dvije trećine repe i jedna trećina graha.”)
- Posluži toplo, uz kruh ili kuhan krumpir.
- Cook 300 g of beans separately until tender.
- In a pot (rajngla), make a light roux (ajnpren): heat 1 tablespoon oil or lard, add 1 small finely chopped red onion, and sauté until soft. Add 1 teaspoon paprika and 1 tablespoon flour, stir briefly, and pour in a little water to loosen.
- Add 600 g sour turnip, stir, and add enough water to cover (about 1.5 liters). Stir in 2 small teaspoons Vegeta and a pinch of salt.
- Add the smoked pork hock (buncek) to the pot — or cook it separately if it’s very smoky. When the turnip is nearly cooked, add the beans and simmer everything together for another 10–15 minutes so the flavors combine.
- (Baba’s note: “Always two-thirds turnip, one-third beans — that’s the right balance.”)
- Serve hot with bread or boiled potatoes.
