Hearty, hearty and with a good portion of rice – Dahorp is a typical dish, as you know it from the kitchens of the former Yugoslavia. Cooked with mutton meat, strong broth, lots of vegetables and a hint of acid through vinegar, this recipe brings a lot of taste on the plate. In the GDR, the exchange with the socialist brother countries occurred on some menu – down -to -earth, filling and with ingredients that could be made well. The preparation is uncomplicated, the taste is all the richer. It tastes best when the rice is nice and grain and the peppers still have a bit.
Ingredients
- 600 g mutomed meat
- 1 package root (soup green)
- 2 onions
- Salt
- 1 1/2 liters of water
- 250 g rice
- 2 peppers
- 1 tablespoon of pork fat
- 2 tablespoons of flour
- Vinegar
preparation
- Cook the mutton -cut mutton with root meat (soup green) and the cut onions in boiling salted water.
- Sourly swell the washed rice in 1 l of broth.
- Steam the pepper cuts cut into stripes in the fat, overturn the flour, add the remaining broth and let it boil.
- Finally, mix all the ingredients together and taste vigorously with vinegar.
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