Croatian Leek Stew ( Poriluk Cuspajz”)

“This recipe is at least 200 years old. My grand-grandmother was preparing leek that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on pork fat.”
READY IN:
35mins
SERVES:
4
YIELD:
4 p
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. Preheat the water and when it boils put the leek in it and leave it boil for one minute.
  3. During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown).
  4. Add grounded paprika and just few drops of cold water to make “zafrig” (a kind of “sauce veloutè”).
  5. Take out leek with hollow spoon, add sliced potato in small cubes and water you have cooked leek in it.
  6. Season with salt and pepper and cook until potato is soft (10-20 minutes).
  7. Serve as a side dish to steaks, sausages, dried smoked ham etc.

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