Nov 17

Homemade Serbian Sarma

Homemade Serbian Sarma

Homemade Serbian sarma is a favorite dish of all generations. A Serbian specialty of all Serbian kitchens and it is made in several ways, you can cook them in the oven or on the stove. It seems like a complicated dish, but it really isn't when you follow each step by step. Some like large sarma, while others like smaller ones, and it's all a matter of choosing. Big sarma require bigger leaves and also consume more stuffing. Small sarma are convenient to handle, but require a lot more work. Even at the first bite, two approaches to sarma are distinguished: some use only beef for the sarma filling, while others use a mixture of beef and pork. But that's a matter of taste. That's why I'll simplify for you the simplest way to make it! For this recipe, it is recommended that you have a super chopper, wok pan and good will. Follow the recipe.

Ingredients: cup measure 150 ml, total time: 6 serving

Preparation:

In the description of the recipe, where I put it as optional, you are not obliged to use them. And I will explain step by step how it is done.

Preparation of Sauerkraut:

With a knife, remove the thickened part of the leaf that connects it to the root, because the stems will be easier to twist later.
After that, the prepared coots must be washed with cold water. So that the sarma is not too sour, so leave it in a colander to drain.

For Filling:

If you like a larger meat filling for sarma, you can grind it only once, it is usually ground twice.
It will be easier and faster to cut carrots and onion into super chopper. Carrot is optional you do not need to add it if you prefer the taste of meat, this addition weakens the taste of meat.
Sauté a finely chopped head of onion in hot fat, when it becomes transparent, add finely chopped bacon and carrot, mix it all and stew for about 10 minutes on moderate heat.
Add minced meat, mix the ingredients well and cover the pan. Cook on low to moderate heat. Immediately add 1/2 teaspoon of ground pepper, 1/2 teaspoon salt, 1 teaspoon of Vegeta dry seasoning and 1 teaspoon of ground red pepper to the minced meat.
Stew for about 5-7 minutes, then add two cups of washed rice, cook for another 7 minutes.
Now, if you want, you can add these herbal spices: parsley, basil and oregano, of your choice. Stir and remove from the heat.

Filling Sarma Sauerkraut:

A cleaned and washed sauerkraut leaf is placed in the palm of the hand, then closer to the root and in the middle, put 1 spoonful of stuffing for sarme.
Then it begins to roll, but as soon as the filling is covered, the ends of the sheet bend inward, so continue rolling until the end.

Sorting Sarma:

Apart from cooking pots, you can choose a wider and deeper pot with a lid, or for baking in the oven, a fireproof baking bowl or terracotta. Coat the terracotta with oil before baking.
Three or four leaves of unused sauerkraut place on the bottom of the pot, and the rest of the sliced bacon cloves of garlic cut into smaller pieces are sprinkled over them.
Peppercorns and bay leaf place in the bottom of the pot. Only then are the layers arranged: first around the perimeter in a circle, and then in between, until the bottom is covered. Above this row, put anything made of dry meat, preferably dry ribs.
Then go to the sarma again, between which pieces of cleaned garlic and bacon or pieces of dry ribs are tucked in, then again the sarma, if there are any left.
When the arrangement of the sarma is finished, the sarma is poured with cold water to soak it well, then placed on the heat.
Sarma must be topped up, with hot water, as needed.
Cook the sarma for about 2 hours on the stove over moderate heat, covered.
After 1 hour of cooking, reduce the heat, and uncover pot.
Control taste, add spices as needed.
If you bake them in the oven, put them in a preheated oven at 180 °C for about 1 hour and 50 minutes. Cover with a lid or aluminum foil. Every 30 minutes, control, and water as needed.
Serve warm with sour milk if you like.
This is real Serbian sarma!