Rezept

Pohorje pisker

Allowed ingredients:  Meat: beef (Pohorje beef), venison (female or male  deer), smoked pork (ribs, ham), lamb Vegetables: yellow carrots,  kohlrabi, parsley, cabbage, garlic, potatoes, leek, onion Cereals:  millet, barley, rye, oats, wheat (spelt) Legume: beans (pods and grains,  horse bean Forest fruits: boletus, chanterelles, cranberries Additional  fluids: water, apple wine Milk products: sour cream  Spices: salt,  pepper, cumin, bay leaf, marjoram   Ingredients: 800 g beef – back  (Pohorje beef) 300 g smoked pork ribs 300 g smoked ham   2 onions 1  piece leek 2 or 3 yellow carrots ½ kg potatoes 300 g beans (grains) 300 g  horse beans 4 – 5 cloves of garlic 1 kohlrabi 50 g celery 1 smaller  cabbage 1 bouquet of parsley 1 marrow 250 g wheat (spelt) 300 g millet  porridge 250 g barley 300 g mushrooms (boletus) Spices: salt, pepper,  cumin, bay leaf, marjoram, chives fat or oil apple wine for pouring on  sour cream (optional)  Pohorje pisker is dish where all the ingredients  from bellow may be combined freely. It may be prepared with several  types of meat or without meat, but at least one type of cereal and one  type of legume must be inside.  Preparation time: 1 hour and 45 minutes  or only 45 minutes, if the dish is prepared without meat. The quantities  of the recipe suffice for 15 to 20 persons. Cook the beans and the  horse beans in salted water. Finely chop the onions and the leek and fry  them on fat. Add the ham, beef and smoked pork ribs (also venison or  lamb may be used). Stew for 10 minutes, add the mushrooms, chopped or  grated carrots, kohlrabi, celery, grated cabbage, parsley, marrow and  pour in the water. Stew the mixture for approx 45 minutes. Add washed  barley, wheat (it can be previously cooked), chopped garlic, spices and  pour in the apple wine. Cook for 20 minutes. Then add potatoes chopped  in cubes and after 15 minutes the millet porridge. At the end add cooked  beans and horse beans. If necessary, thicken the dish with the roux  made from water and flour. Sprinkle generously before serving with  chopped fresh parsley or chives. Serve in a clay bowl.

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