A perfectly soft and juicy buncek should first be cooked and baked. The success of soured celery cake depends on caramelized sugar, and the rest of the potatoes should be prepared while it is hot.
Wintry winter is still not enough reason to give up and at least once in the season we do not make any classic dish reserved for cold winters, red noses and fingers.
One of those winter meals is buncek, no matter what you decide, fresh or dried, or how you prepare it, cooked or roasted.
Cook it, then crunchy sauce and serve with homemade seasoned sour cherries and rested potatoes, you will choose a true classic.
Preparation:
Buncek do well. Put it in enough salt water, with cleaned onions, garlic and peanuts and pimentos. After zooka, reduce the heat and cook on moderate heat for hours to hours and a half, depending on the size of the buncek.
Dry the buncek and soak it with a napkin. Put it in a baking pan, pour it with melted and boiled pork tenderloin. Buncek bake for the next 30 minutes in the oven heated to 220 ° C to make the skin crusty and get a nice color. Buncek occasionally check and, if necessary, submerge the fat in the oven.
Somewhere near the end of buncek cooking, put the potatoes in the basket. While the potatoes cook, prepare sour greens.
Wash the green if necessary if you are too salty or sour, and let it swallow. Cut the crown into small cubes. On the pig fat, caramelize the spoon of two sugars, depending on the amount of craving you are using.
After the fat is dissolved, spread the sugar in a thin layer on the bottom of the container. Do not mix the sugar in the bowl, just lightly turn the bowl over the fire. Wait for the sugar to completely dissolve and pick up the color of the caramel, then add the finely chopped onion. Sprinkle and immediately add rotten greens. Mix all the onions and greens to pick up the caramel from the bowl.
Shorten it, then add the pepper and then pour it with lukewarm water or with a foundation if you have it. You can also cook the soup of buncek. Drink lightly until it softens.
How to Make Good Restore Potatoes
For a good rested potato is important a few things. Besides, of course, good potatoes, it is important not to allow the potatoes to cool down after cooking. You do not have to push your hand in boiling water, but after you dump it, do not try to speed up cooling with cold water or potatoes to leave it for too long.
Have already prepared a finely chopped onion and as soon as you peeled potatoes, fry it on pork fat. The potato is still hot and do not cut it into cubes, but press it with your hand lightly (how much heat your potato permits) and lower it into the bowl. That way, you will find irregular pieces of potatoes in combination with those squeezed with which to make some residue.
Chop well and let it run for a while (without too much stirring, not turning everything into the jug), until the bottom does not crease.
Then close the potatoes, extinguish the fire and leave for a few minutes to lightly tap, which will make it easier to squeeze the sealed parts.
If desired, with buncek, sourish greens and rested potatoes, serve saute sauce.
ingredients
FOR BUNCHES
1.5-2 kg of fresh buncek
1 medium high head of the harbor
2-3 cloves of garlic
salt, pepper (in grain)
if desired, piment
pork fat
FOR CHICKEN HELL
sauerkraut
smaller head of the harbor
sugar spoon
kim, pepper
FOR RESTANI CRUMPIR
potato
smaller head of the harbor
salt
OTHER
bean sauce
GOOD APETITE!!!