2.5k - -
The cuisine of Croatia is incredibly interesting, varied, very tasty. The magnificent meat dishes, fabulous cakes. Fans of the first course, and I, you know, crazy on the soup, too, will find something to try. Soup Maneštra, for example! It combines the features of maize meal and meat soups. Croats like to add to the maneštra pickled turnips, fresh or pickled cabbage, potatoes, tomatoes in their own juice. Choose any component or combine them at its discretion. This soup just blew my mind, this is yummy! Amazing, magical, unusual soup! Thick, rich... my Husband appreciated it along with the Soup dealer of cattle from Tapei and Old soup. Recipe in principle simple, however, multistage and troublesome. But, my God, what is he tasty!
Ingredients for Soup Maneštra
- Knuckle - 1 piece
- Beef - 500 g
- Pork ribs - 300 g
- Carrots - 1 piece
- Onion - 1 piece
- Bay leaf - 3 PCs
- Water - 3 years
- Corn - 250 g
- Celery root - 60 g
- Carrots - 70 g
- Potatoes - 260 g
- Tomatoes in own juice - 400 g
- Garlic - 3 tooth.
Step by step instruction of cooking Soup Maneštra
The broth is better to cook the day before. With shank (I was weighing 646 g) to cut the skin and, if possible, to remove the excess fat.
Beef and ribs cut into medium pieces.
In a large pot pour water, add all the meat for flavor and aroma - cleaned carrots and onions, cut into large pieces, Bay leaves and send it to the fire. Cook for 1.5 hours, carefully removing the foam.
The meat is then removed, carefully wrapped in a plastic bag and send in a cool place. Broth to cool and refrigerate.
Soak overnight peas and beans.
The next day, remove the broth from the refrigerator and carefully remove the congealed fat, then strain.
Meat chop and drop into the broth.
With beans and peas to drain the water, beans additionally rinse and then boil until soft, Gulf of cold water.
Meanwhile, peel and slice it into thin julienne carrots and celery root.
Cabbage to wash out, put in a saucepan, pour a tablespoon of vegetable oil and a little water and leave to stew on low heat until soft.
Carrots and celery fry until soft.
Peel the potatoes and cut into small cubes. Crush the garlic. Open cans of corn and tomatoes.
Broth with meat bring to a boil and fill it the beans and peas, again to finish to boiling and to cook on small fire 20 minutes.
Add the potatoes, corn together with or without liquid, and sauté, again bring to a boil and cook over low heat for 10 minutes. Then put in the soup cabbage, cook for another 5 minutes.
Add tomatoes, salt to taste, add 2 tsp of sugar, bring to boil and then on low heat for 3-4 minutes.
To remove the heat, add chopped garlic and let the soup to stand, covered 15-20 minutes.