Croatian Leek Stew (Poriluk Cuspajz)
This recipe is at least 200 years old. My grand-grandmother prepared leek this way, my grandmother prepared it this way, my mother prepared it this way, so I am preparing it this way. This is a very healthy meal, although it is prepared with lard.
This recipe is at least 200 years old. My grand-grandmother prepared leek this way, my grandmother prepared it this way, my mother prepared it this way, so I am preparing it this way. This is a very healthy meal, although it is prepared with lard.
- 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
Step-by-step
- 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 veloutè”).
- 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.
Ingredient quantities alone do not reveal how much grit hides between leek layers, requiring a specific cleaning process before cooking begins. This rustic dish relies on careful preparation of each component to achieve the proper consistency.
- Submerge leek rings in a deep bowl of cold water for 10 minutes to let sand settle to the bottom before lifting them out.
- Use a heavy-bottomed 4-quart pot for making the roux to prevent the flour and lard from scorching on the base.
- Dice potatoes to uniform 1/2-inch cubes so they soften evenly in 15 minutes alongside the simmering leek water.
- Substitute neutral cooking oil at a 1:1 ratio if lard is unavailable, though rendered pork fat provides traditional depth.
- Store leftovers in a sealed glass container in the refrigerator for up to three days.
Thickening relies on the precise combination of browned flour and paprika added directly to the simmering vegetables. Proper temperature control during the initial flour browning prevents a bitter taste in the finished broth.
