The cuisine of the Balkan Peninsula is love for pork dishes, seasonings from various peppers and the obligatory presence of soup. Due to the very cold winters, the dishes are incredibly satisfying. In the Balkans, they love lamb, fish, poultry dishes, and cheese. The most popular way to cook meat is charcoal cooking. Of course, they are very fond of fish, this is catfish, mackerel, tuna, trout, dishes with cuttlefish rice, crayfish. The kitchen is rich in pastries and various cakes.
Cooking dishes with the addition of spices is not very popular in Balkan cuisine; they are added solely to set off the taste of the dish. Alcoholic drinks are mainly made from fruits, the most popular drink is rakia, made from plums.
Chevapi
It is an iconic dish in Croatia and Serbia. These are small minced meat sausages fried on the grill. They are served with lots of onions and baked potatoes.
Ingredients:
- 0.5 kg ground beef
- salt
- 10 gr. soda
- 20 gr. garlic
- 200 gr. onions
- ground pepper
Preparation:
Peel the onion and chop finely enough. Chop the garlic on a grater.
In a bowl, combine absolutely all the ingredients. Knead for about 15 minutes, until it sticks to your hands.
Wrap a cup of minced meat with foil and put it in the cold for two and a half hours, best for the whole night.
Then make sausages about 10 centimeters long and 3 centimeters thick.
Preheat a skillet and grill the sausages until cooked through. Serve with onions and baked potatoes.
Chorba
This is the national soup in the Balkans. It cooks thick and, in principle, resembles a stew.
Ingredients:
- 500 gr. veal
- 80 gr. sunflower oil
- 300 gr. carrots
- salt
- 200 gr. celery root
- 1 bunch of parsley and 1 root
- 140 gr. sour cream
- 40 gr. butter
- 100 g flour
- 350 gr. Luke
Preparation:
Cut the onion, carrot, celery, parsley root into squares. In a saucepan where the soup will be cooked, heat the sunflower oil and put onions, fry and add the rest of the chopped vegetables.
Cut the meat into medium pieces and put it to the vegetables, simmer until all the juice has evaporated and the meat turns white, add parsley, pour some water and wait for a boil. After everything boils, it is worth boiling for about an hour and a half. Add some water again so that the total volume is about three liters.
Melt butter in a small skillet, add flour and fry. Add 100 grams of broth from a saucepan and stir to avoid lumps. Add flour puree to the soup and mix.
