Estonian vegetable stew
During my childhood, this food was prepared often in our family. Lately, it has a bit of forgotten because of all the new and interesting recipes that have significantly changed our menu in recent decades.
I remember the taste of vegetable stew when my grandmother did it on weekends. He used pork that also had lard, which was cooked until the meat was perfectly tender. Some of the fatter broth was lifted aside and made into a rather salty sauce. In the remaining broth, the vegetables were simmered until soft, served with the meat, poured over the sauce and the food was soft, juicy, and delicious.
The best time to make this food is autumn when the vegetables are ripe and easily available. Prepare this food in larger amounts, standing will make it even tastier.
Preparation time: 1-2 hours1 cooking of meat, 1.5 hours of cooking vegetables.
Level: easy
Quantity: a potful of food
Ingredients:
1 kg of pork belly or other fat-containing pork meat
About 10 potatoes
1 medium turnip
5-6 medium carrots
Half the smaller cabbage
1 medium onion
For seasoning sea salt
Preparation:
1. Boil the meat on low heat for 1-2 hours until the meat is very soft, season only lightly with salt. Remove the meat from the boiling water and save for serving
2. Lift some of the broth into a bowl, making sure you lift the fatter part from the surface of the liquid. Store the broth in a bowl to serve with the food
3. Clean the vegetables. Peel potatoes, carrots, turnips, cut cabbage ¼ sectors. Add turnips and carrots to the broth and cook for 30 minutes, add cabbage and cook for another 30 minutes. There could be enough liquid to barely cover the vegetables. Add the potatoes and simmer until the potatoes and other vegetables are soft
4. Place the meat in the vegetables to warm it up.
5. Before serving, heat the sauce in a bowl, chop the onion well. Add sea salt to the sauce so that the sauce is relatively salty. As meat and vegetables are rather neutral, this sauce adds a lot. Add onion, it tastes the best if onion remains a little crunchy.
6. Serve vegetables and meat in one plate, pour over the sauce.
Ready !!
