Siamo a Belgrado da quasi 3 anni ormai, ma questa è la prima volta che proviamo a cucinare il vero cibo serbo. Abbiamo deciso di provarlo dopo che il nostro vicino serbo in fondo alla strada ce ne ha regalato un po’ quando ci siamo trasferiti a casa nostra. Aveva un sapore fantastico, quindi abbiamo provato a crearne uno noi stessi!
Abbiamo preparato il ripieno con carne macinata, un po’ di riso e salsicce chorizo. Ho provato a comprare i prosciutti stagionati (?) che ho visto mangiare ai serbi, ma non sapevo quali comprare e la selezione di salumi da Maxi era semplicemente troppo grande. Vorrei davvero provare i salumi ma non so da dove cominciare. Comunque l’abbiamo arrotolato in foglie di cavolo. So che dovrebbe essere fermentato, ma l’abbiamo semplicemente cotto a vapore in acqua calda perché non sapevamo come farlo fermentare. Ho comprato la salsa Sarma in polvere confezionata da Maxi, ci ho messo un po’ di pasta all’orzo che avevo in cucina e l’ho arrostita nel forno.
Assomiglia al Sarma che la maggior parte dei serbi preparerebbe e mangerebbe a casa? Di solito prepari la tua salsa o la maggior parte delle persone usa le confezioni in polvere di Maxi? Quali salumi mangi abitualmente e li mangi crudi? Come si chiamano/cosa devo chiedere allo staff? Apprezzo qualsiasi commento!
https://www.reddit.com/gallery/1qupy19
di Dedinje_
7 commenti
Looks tasty, not sure if chorizo is good add on, but it might be. Enjoy it
You can buy pickled cabbage in most larger stores or at your local market. You can also roll them into zelje – garden patience plant I think for a milder version (not pickled, so it’s closer to what you made) and still have it be delicious.
Definitely looks like sarma. I hope it tasted as great as it looks!
Instead of the *Sarma sauce pack* from Maxi, you can make your own *zaprška,* it’s very easy. You just need a bit of oil, flour and aleva paprika (red powdered paprika). Like 2-ish teaspoons of each powder, max. Put them in a small pan and mix it regularly on low heat. After a few minutes, it’s ready. You don’t want it to be liquidish or thick like a paste, but somewhere in the middle. You pour that over the sarma and leave it to cook. This will give it a bit stronger aroma (from paprika) and help it thicken (thanks to the flour).
As for other flavours from the sauce, that’s up to you to experiment and give it your own spice.
Good luck!
Looks good 👌
Just buy pre-fermented cabbage. Well actually the correct term is – brined cabbage. Fermented cabbage would be way too acidic (like kimchi). The way we make it is with a lot of salt, water and some preservatives. You just make sure to mix up the brine from time to time and keep it in a dark place with a heavy thing to keep the cabbage under the brine. Its easy but you need a basement or closet
You did a great job! They look delicious. Here in Serbia, sarma is usually made from ground pork or a mixture of pork and beef in a ratio of 3:1. Important – never buy ready-made ground meat in maxi, but choose a piece of meat and ask them to grind it for you (or grind it at home). Instead of sausage, add chopped smoked bacon to the meat. And the best sauce for cooking is a mixture of tomato juice and chicken stock. Add spices you like, chili, smoked ground pepper, celery, bay leaf. You can also add a few pieces of smoked pork ribs. Enjoy!
Looks great but IMHO if I can just say – it need sto be in a higher pot with more “juice”, otherwise looks delicious.