Ham and Bean Soup (Supa sa Šunkom i Pasuljem)

My maternal grandmother made soups all the time especially nice thick chorba type soups for winter months. Here is her recipe for Ham and Navy Bean Soup that I revised for the crockpot or slow cooker. We always had this on weekends in winter served with crusty bread or pogacha. I like. to make a sandwich from the meat from the ham hocks and a slice of raw onion to eat with the soup. It is a very simple recipe you can put into the slow cooker and forget it for 5-6 hours while it cooks. Enjoy!

INGREDIENTS: 

1 lb smoked ham shank or ham hocks
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 medium potatoes peeled and diced into small cubes
2 cans (15.8 oz each) Great Northern Beans or 1 large jar of the beans, drained, and rinsed
5 cup homemade chicken broth or 2 32 oz cartons of Swanson's Chicken Broth
1/2 teaspoon salt
1/2 teaspoon pepper

PREPARATION:

Spray a slow cooker or crockpot with cooking spray. Place the ham shank or ham hocks in the slow cooker first and then add the rest of the ingredients.
Cover and cook on low heat setting for 5-6 hours or until the meat is tender and almost falling of the bones.
Remove the ham, cut away the fat and discard, then dice the meat from the bone into small pieces. Stir back into the soup. If you like a thicker soup, remove some of the beans and mash them with a fork then stir back into the soup. Cook for an additional 1/2 hour. Serve with crusty bread or pogacha. Can be frozen and refrigerated for later use. Adjust salt & Pepper if needed.

Lika Lunch (Ličin Ručak)

Both sets of grandparents came from Lika (Gospić on my mother's side and Bović on my father's side.) Grandma Dorothy (mom's mother) loved to cook and often made do with whatever she had available in the house. Feeding her family of 11 became a chore, but she always made sure everyone ate good, according to my mom. Grandma said that she used to watch her mother make this for lunch sometimes and would often serve it with scrambled eggs (Kajgana.) She brought this recipe with her when she came to the USA, and we used to have this on a cold winter morning on weekends for breakfast with scrambled eggs; it was very filling, but you can serve it anytime.

1 pound potatoes, any variety, peeled and chopped into 1/-inch pieces

   salt, adjust to taste

   ground black pepper

1 tablespoon vegetable oil or olive oil, plus more only if needed

1 small onion, chopped into small pieces

3 cloves garlic, minced

1 pound kielbasa, sliced into thin coins

1 medium head green cabbage, sliced into ribbons, about 4 cups worth

2 tablespoons water

Instructions

Peel and chop the potatoes, rinse the potatoes and place them in a medium-size glass bowl. Sprinkle the potatoes with the salt and black pepper, stir or toss with your hands. Boil the potatoes until fork tender.

While the potatoes are cooking, warm a large skillet over medium-high heat. Add oil and as soon as it's hot, add the onions. Saute for a few minutes, until the onion is tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil only if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.

Add the cabbage and sprinkle with the salt and pepper. Toss to combine, add 2 tablespoons water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 4 minutes, until the cabbage is bright green and still a little crunchy. Taste and add additional salt, only if needed. 

NOTE: you can sprinkle the top with a little red paprika before serving.

Egg and Lettuce Salad (Salata od Jajeta i Zelene Salate)

Keeping it simple again when it comes to a nice healthy salad. When I last visited Café Klarisa in Old Dubrovnik, the menu had many salads listed and some were just plain lettuce and tomato and you added whatever else you like to the mixture, meats, cheeses, seafood, vegetables, spices, etc. This was a salad suggested to me by my server, Goran, who said that if I planned on walking through Old Town, then a light lunch is best on such a hot day. He was 100% correct! The recipe was so simple, I duplicated it here. I often serve this with a regular meal or a quick light lunch with some rolls and butter or fresh baked bread. Sometimes the best meals are the simplest and this has become a staple in my house.

INGREDIENTS:

1 small head iceberg lettuce outer leaves removed and discarded and the rest chopped
4 hard boiled eggs peeled and chopped
White distilled vinegar 
Olive oil
1 teaspoon Vegeta or Mrs. Dash Original Blend (Optional)
Salt and pepper to taste

PREPARATION:

Wash the head of lettuce thoroughly and cut the core out. Discard any of the outer leaves if they are damaged or wilted. Then cut the rest of the head into wedges and then chop the wedges into pieces. Boil 4 eggs until hard and let them cool. (Do this before you start to prep the lettuce.) Put the lettuce into a salad bowl and drizzle with the vinegar and olive oil. Mix thoroughly. In the meantime, chop the hard boiled eggs as if you are going to make egg salad. Put this in with the lettuce next. Add the Vegeta, salt and pepper and mix thoroughly.
Chill for 30 minutes before serving. If you like, you can lay out dishes of crumbled bacon, sliced salami strips, cooked or canned baby shrimp, diced chicken breast, or small cubes of ham and cheeses for your guests to add to their portion. 

Simple Tomato Salad (Jednostavna Paradajz Salata)

This is one of my Kuma Mileva's recipes for a simple salad using few ingredients. We had this at cookouts her and Kum Jovo (Joe) would have at their big house. Quite nice and refreshing anytime of year with any meal.

INGREDIENTS:

3 large beefsteak tomatoes stems removed and diced into chunks
2 green onions chopped (white and green parts)
1 green pepper cored, seeded, and diced into small pieces
1 clove of garlic finely minced
1/4 cup olive oil
1/4 cup balsamic vinegar
1 Tablespoon sugar
salt & pepper to taste
Sprig of fresh parsley finely chopped
Grated Parmesan Cheese (optional)
Toasted garlic croutons (Optional)

PREPARATION:

In a small bowl or jar or salad cruet, mix the olive oil, balsamic vinegar, sugar, and salt & pepper then set aside or place in refrigerator while blending the vegetables. In a salad bowl, put the tomatoes, green onions, green pepper, garlic and parsley then mix well. Pour the dressing on top and toss or mix with a wooden spoon or spatula so as not to break the tomatoes. Salt and pepper to taste, add more sugar if you like less acidic taste caused by the tomatoes and Balsamic vinegar. Refrigerate at least 1 hour before serving. Sprinkle grated cheese and spread croutons on top before serving or you can put the croutons on the table in a bowl and the Parmesan cheese as well so that your guests can add it to their portion if they wish.

Pepper and Potato Stew (Slane Paprike sa Lukom I Krompirom)

I just found this recipe in a plastic bag with others and this brought back memories of Baba's kitchen smells. Peppers frying always smelled wonderful! She said her mother would make this back in Lika as a light supper and served it with Lepinja and some sort of roasted meat. Baba often served it as a sauce over rice, wide noodles, or pasta such as Rigatoni or Linguini. It is also great by itself for a vegetarian meal and is quite simple to make.

INGREDIENTS:

1/2 cup extra-virgin olive oil
4 large red, yellow, orange, and green peppers seeded and sliced into thin strips
2 large onions thinly sliced
4 large potatoes peeled and cubed or sliced and boiled until tender
1 large can diced tomatoes in juice or 4 large tomatoes seeded and cut into chunks
2 cloves garlic finely chopped
3 Tablespoons balsamic Vinegar
1 Tablespoon Vegeta (optional)
Salt and course black pepper to taste (Sea salt is excellent for this)

PREPARATION:

Heat oil in a large skillet or dutch oven over medium heat. Add peppers; cook stirring until they begin to soften for about 10 minutes. Stir in the onions and garlic and cook until they begin to soften stirring so the peppers an onions do not burn, about 5-6 minutes. Pour in the tomatoes with the juice and cook 5 minutes. Add the vinegar, vegetables, salt and pepper. Cook while stirring until all vegetables are tender and the juices thickened for about 5-10 minutes. Remove from heat and serve or set side while you prepare the pasta or rice. If you made pasta, put the pasta in a large serving bowl and ladle the sauce over it and then toss. Put some extra sauce in a small bowl and set on the table so your guests can add more if they wish.

Watermelon Salad (Lubenica Salata)

When I visited relatives in Kragujevac, they took me to "Restoran Panorama" where I had this amazingly refreshing summer salad. Since my aunt owns a coffee shop in Kragujevac, she knows almost every chef in town and she asked the server, Vlado, to give us the recipe for this salad. It is very simple to make and has become a family favorite of mine. Don't forget crusty bread to sop up the watermelon infused dressing! The locals like to do this. This is only served in the summer at the restaurant.

INGREDIENTS:

3 cups cubed watermelon, seeded or seedless
2 large ripe tomatoes
1 medium cucumber
1 small red onion
⅓ cup pitted sliced black olives (can use jar olives)
⅓ cup crumbled feta
Some chopped fresh parsley
Mint leaves (optional)
Olive oil and red-wine vinegar or balsamic vinegar (to taste)
Sea salt and course black pepper (to taste)


PREPARATION:

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup sliced black olives; 1/3 cup crumbled feta; and some chopped parsley. Drizzle with olive oil and vinegar, sprinkle with the salt and pepper, toss and serve.

Cream-filled Donuts (Kremne Krofne)

Again, my mother always looked for "shortcuts" to make some great creations. Here is a recipe I found in her recipe box of Serbian cooking, (she had 2 little metal index card files; one for Serbian/Croatian food and one for as she called it "American" food.) These were always a treat for Slava, Orthodox Christmas and Easter, and birthdays. Instead of taking hours of preparation, these can be whipped up in no time, in an hour or so.

Filling:

1 8 ounce cream cheese (softened),
1 small box instant vanilla pudding
1 cup heavy cream
1 cup milk

Mix cream cheese in a medium-sized bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on medium until thickened. Set aside while making the donuts. You can refrigerate the filling if you like while the donuts are baking, but not necessary.

Donut:

1 cup water
1/2 cup butter
1 cups flour
1/4 teaspoon salt
1/2 teaspoon sugar
4 eggs


Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour salt and sugar whip in with a wooden spoon. Add one egg at a time to incorporate well into dough. Drop by ice cream scoop or small cookie scoop onto parchment paper on baking sheet. Bake at 425 degrees for 20 to 25 min. Cool on wire rack then fill with the custard mixture and dust with powdered sugar. You can either pipe in the cream mixture with a pastry bag or split the top off the donut and spoon in the cream then cap it again. Enjoy!!!!!

Roast Porkloin (Pečena Svinjetina)

My maternal grandmother made this on Sundays after church and it has become a staple in my parents' household as well. It's quite simple and very moist and delicious. Grandma said that when she was a young girl, their neighbor raised pigs and when one was butchered, they would trade meat for other pantry items amongst the neighbors. My grandmother said that since they raised chickens, the trade would be eggs and chickens for the pork. This was very common in the selos.

2 pounds boneless portion roast
3 cloves of garlic, minced
1/4 cup olive oil
1 tablespoon dried rosemary
1/2 cup white wine
salt & pepper to taste


Preheat oven to 350 degrees F (175 degrees C).


Crush garlic with rosemary, salt and pepper, making a paste. 
Pierce meat with a sharp knife in several places and press the garlic paste into the openings. 
Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven, turning and basting with pan liquids. 
Cook until the pork is no longer pink in the center, about 1 hour. 
An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with the wine and pan juices as gravy.

SERVING SUGGESTION: Serve with roasted potatoes, onions, and carrots and a nice green salad such as Šopska Salat. You can roast the potatoes, onions, carrots with the meat.

String Bean & Potato Salad (Boranija I Krompir Salata)

Again, my waiter friend I met in Dubrovnik gave me this recipe. I had this salad at a nice sidewalk café called Klarisa, in old town a few years ago. Was just enough for a light lunch with a "flaša kisele vode" and some crusty bread to sop up the dressing like the locals do. Since then, I've made this for family for picnics or casual summer meals when it is too hot to cook. It is great served on the side with cold meats like ham, chicken, salami, turkey, prosciutto. 

3 MEDIUM-TO-LARGE POTATOES

1 POUND FRESH STRING BEANS, TRIMMED

3 TABLESPOONS OLIVE OIL

3 TABLESPOONS WHITE WINE OR BALSAMIC VINEGAR

¼ TEASPOON SALT

FRESHLY GROUND PEPPER TO TASTE

1 SMALL RED ONION, THINLY SLICED

3 SLICES OF COOKED BACON, CRUMBLED

3 HARD BOILED EGGS SLICED THIN OR CHOPPED

 Boil the potatoes in 2 quarts of salted water for 20 minutes.

Add the beans and boil 7 minutes longer, until the beans and potatoes are just tender.

Strain into a colander, remove and set aside the potatoes. Refresh the beans under cold running water and drain well.

When the potatoes are cool enough to handle, peel and slice them 1/3” thick. If the beans are long, halve them crosswise.

In a large bowl, whisk together the oil, vinegar, salt and pepper.

Add the onion, potatoes, and beans, and toss very gently to dress all ingredients without breaking the potatoes Garnish with the eggs and bacon before serving.

NOTE: If you wish, you can add 1 can of drained flaked or chopped white Albacore tuna to the salad before tossing and chill for at least one hour, then garnish and serve. (I have a seafood allergy, so I cannot use any seafood in any recipe.) 

Summer Cherry Cake (Leto Višnja Torta)

My maternal grandmother made this cake for us as kids for our birthdays. She adjusted the recipe from what she knew as a girl in Bović. Grandma loved to cook and recreate recipes she knew as a young lady in Serbia. I had this cake in a poslastičarnica (pastry shop) in Belgrade near Tašmajdan Park. It was full of cherries, I recall they also had ones with apricots and red and black raspberry as well. It is a simple dessert and delicious on a hot summer's day.


1 large can cherry pie filling
14-15 teaspoons of sugar,
2-3 boxes of shortbread cookies or vanilla wafers, coarsely ground in food processor
1 large container plain yogurt
Cool Whip or equivalent topping

slivered almonds

chocolate shavings or shredded coconut (optional)

In a large plastic bowl, pour the cherries, do not drain them.
Sprinkle cherries with sugar and ground cookies then pour in the container of yogurt.
Mix thoroughly until all ingredients are blended then pour into a glass 9x13 dish
Put cake in the refrigerator for 2-4 hours to chill.
Before serving, top with the whipped topping and decorate the cake with the almonds.

Note: You can use different types of fruit canned pie fillings instead of cherries, blueberries are nice. Also, for decoration you can use chocolate shavings or shredded coconut, plain or toasted. Toasted coconut was a nice blend with the almonds.

Serbian Cauliflower Soup (Srpski Karfiol Supa)

My maternal grandparents owned one of the oldest mansions in the borough and had a lot of property that included a carriage house and chicken coops. They converted two acres of ground into a vegetable garden and we always had fresh vegetables that included corn, tomatoes, hot peppers, green peppers, rhubarb, cabbage, cauliflower, broccoli, watermelon, potatoes, and different lettuces. They also had a grove of fruit trees: cherries, pears, apricots, plums, chestnuts, and apples. We didn't have to go to the produce stands or stores, we went to Baba & Djedo's house for produce, chicken, and eggs!

2 tablespoon oil, divided

1 medium onion, chopped
1 large carrot, cut into thin coins
1 stalk celery, diced
1 medium tomato, seeded and chopped
1 medium potato, diced
1 medium to large head of cauliflower, chopped
1 teaspoon dried thyme
1 teaspoon Vegeta (if available or Original Mrs. Dash)
1 quart chicken stock or vegetable broth
¼ teaspoon black pepper
salt to taste
2 tablespoons flour

In a soup pot, heat 1 tablespoon of oil over medium heat. Fry onion until golden; add carrot and celery and sauté 1-2 minutes. Add the diced potato, cauliflower, tomato, thyme and black pepper. Saute another minute. Add chicken stock or vegetable broth. If the vegetables are not covered, add 1 cup of water. Bring to a boil, then cover and reduce heat. Simmer until vegetables are tender. Taste and salt to your liking. When the vegetables are tender, make a roux by heating 1 tablespoon of vegetable oil in a small sauté pan over medium heat. Add 2 tablespoons of flour and stir well. Add 1 ladle of soup broth to the roux and whisk until smooth. Add the complete roux mixture to the soup pot and stir. Cook for another 5-10 minutes. To make an even thicker soup, blend half of it using a hand mixer or a blender. Adjust seasonings to taste. Before serving, you can add a garnish of chopped green onion, crumbled bacon, shredded cheddar cheese, or chopped fresh parsley.

NOTE: My father and grandfather liked to spice it up with a sprinkle of hot pepper flakes or seeds as a garnish.

Pineapple Cake (Ananas Torta)

Even though this isn't a Serbian recipe, mom always had the ingredients in the pantry for a quick dessert or in case company came unexpectedly. 

Just two ingredients create this dessert

1 box (1-step) angel food cake mix

1 large can crushed pineapple

Put dry cake mix in bowl (do not add the water as directed on the box). Add entire can of pineapple with juice. Mix carefully until all dry mix is blended. Pour into either a tube pan, 9x13 pan, or cupcake pan with liners. Bake at 350º for time on box for size pan (around 30-40 minutes.) When sides pull away from pan and toothpick is dry when inserted and removed, the cake is done.

Let cool and serve plain, or top with powdered sugar, whipped topping, or a dollop of whipped topping and berries on each slice.

NOTE: You can also substitute cherry, blueberry, or lemon canned pie filling instead of pineapple. 

Garbage Soup (Smeće Supa)

My mother loved to create recipes with anything she found in her pantry, refrigerator, or freezer. She also loved using the slow cooker or crock pot because she doesn't have to stay in the kitchen. She called this "Garbage Soup" because she used whatever she found in the kitchen and dumped it into the slow cooker and because there is no standard way of cooking this, she said it is "govno!" Mom had a way with words and a sense of humor! When she made this soup which is very good by the way, and you would ask her what is for dinner, she would say: "Jedi govno!" and laugh and laugh! We knew what she meant. 

2-3 pounds of hamburger (can substitute ground pork, chicken, or turkey)
1 head of cabbage, chopped
2 cups celery, diced
2 cups white or yellow onion, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
5-6 cups beef broth

2 - 14 oz cans diced tomatoes (with garlic, basil, oregano)

1 tablespoon Vegeta (if available)
2 tsp oregano
2 tsp basil
½ tsp red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

Brown meat and drain before adding to crock pot.

Put all the ingredients in the crock pot, stir it around

Cook on high between 5-6 hours or cook on low between 6-8 hours

NOTE: You can add diced carrots and frozen corn, frozen or canned beans or what have you to it if you prefer more vegetables as well as a small can of V8 juice. Be creative, after all it is garbage!

Teta's Pickles (Tetin Kiseli Krastavci)

My dad's sister, Mary Gryak-Madaras, always made these for special occasions and in summer for picnics or family gatherings. I remember dad and her husband Uncle Paul manning the grill and making pljeskavice and čevapi and the pickles were put on the pljeskavice sandwiches on nice, homemade bread, in pita pockets, or thick sliced sourdough bread! This recipe is so simple and you do not need to boil jars, or use a regular canning process. This recipe was handed down to her from her mother-in-law who was Hungarian. She gave my parents the recipe and they were a staple in our house as well.

5½ cups (about 1½ pounds) thinly sliced (about ¼-inch) pickling (small) cucumbers or zucchinis (you can mix cucumbers and zucchinis together for crunchier pickles)

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup (198 grams) granulated sugar

1 cup (240 ml) white vinegar

½ cup (120 ml) apple cider vinegar

¼ cup (50 grams) light brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

1/8 teaspoon ground turmeric

1. Combine cucumbers and/or zucchini with salt in a large, shallow bowl; cover and chill 1½ hours. Move them into a colander and rinse thoroughly under cold water. Drain well, and return them to bowl. Add onion to the bowl and toss with the sliced cucumbers.

2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container such as Tupperware or Hefty storage containers in refrigerator up to 2 weeks.

New Year Casserole (Nova Godina Tepsija)

My 3rd cousin on my mother's side, Mirko (Mel) Utvich from Hamilton, Ontario, Canada, had a restaurant as I recall and he always made this dish for New Years Day and passed down the recipe to the rest of the family. It is simple to make and you use a slow cooker/crockpot to make it. Serve it with mashed potatoes for a complete meal. He got it from his Slovenian wife's mother.

1 pound (4-6) small, thin sliced fat trimmed boneless pork chops
1 pound skinless kielbasa cut into coin slices
1 package all-beef weiners sliced into coins
1 large can or jar sauerkraut drained and rinsed
1 large onion sliced thin
1 large jar or can apple sauce
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup white sugar
salt and pepper to taste

First, sauté the pork chops in 2 tablespoons olive oil or in a large pan coated with cooking spray until lightly brown. Transfer to a slow cooker. Put the onion on top of the pork chops, then add some of the sauerkraut (not all of it) just to cover the chops. This is going to make layers like lasagna. Spoon some apple sauce over the sauerkraut. Add a little of the seasonings: brown sugar, cinnamon, nutmeg, and white sugar. Add the kielbasa and weiners at this stage. Cover with the remaining sauerkraut, apple sauce, and seasonings. Add 1/2 cup of water and cover and cook on low 4-6 hours stirring occasionally. If the liquid seems to disappear, add a little more water. You know it is ready when the pork chops fall apart and the sauerkraut is a nice golden color. Most of the water should have disappeared by now again. Just before serving, taste and add the salt and pepper. Sometimes no salt is needed because of the sauerkraut. 

NOTE: This is not just for New Years and you can serve this anytime. It is great for a pot luck dinner or supper and served with mashed potatoes and some sort of vegetable, peas, broccoli, green beans, or Brussel Sprouts. Also, as a time saver, you can take a small bowl and mix the seasonings, applesauce, and sugars together and after layering the meats and sauerkraut at one time, pour this over them and stir. Then cook accordingly. Let settle and cool 10-15 minutes before serving.

Tuscan Salad (Toskanski Salata)

This is a recipe I got at Hotel Kompas in Dubrovnik, Croatia. While at the hotel, I met the famous British actress Diana Rigg, star of the television series "The Avengers."  She was there on holiday and to partake of the excellent spa treatments as I was. We got to be friends and often dined and walked around town together. It was at the restaurant in the hotel we had this remarkable salad for lunch and I am glad I was able to duplicate the recipe. It is a great recipe for summer barbecues, picnics, or as a meal itself for a lunch or light evening supper.

Mixed greens, Romaine lettuce, Radicchio, Arugula, Iceberg lettuce, red cabbage, endive, spinach
1/2 pound hard salami sliced thin
1 container cherry or grape tomatoes red or yellow or both cut in half
1 can artichoke hearts, drained and chopped
1 medium red onion sliced into rings or diced
1 small can sliced black olives, drained
2 cloves of garlic finely minced
1 small jar green olives and pimento, drained & diced (can buy this already diced.)
1 box Tortellini pasta plain or tri-colored
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons distilled white vinegar
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1 teaspoon sugar
1 package Mozzarella cheese cubes or dice your own, use shredded if you like
2 tablespoons grated Parmesan cheese
Salt & pepper to taste
2 hard boiled eggs peeled and quartered for garnish

Cook the Tortellini according to package directions, then drain and set aside to cool. Chop all the greens into bite-size pieces and place in a large salad bowl. Meanwhile, slice the salami into narrow strips or small cubes and add to the greens along with the garlic, tomatoes, artichoke hearts, onion, both types of olives, and the Mozzarella cubes or shredded cheese. In a small bowl, mix the oil, vinegars, oregano, Italian seasoning, sugar, and grated Parmesan cheese. Whisk until blended. Taste the dressing and add salt and pepper to taste, keeping in mind that the olives and artichoke hearts already have plenty of of salt added. Add the Tortellini to the salad and gently mix in the dressing and toss until everything is coated being careful not to smash the pasta. Now drop in the cheese cubes and toss the salad as you would normally again. Garnish the top with the hard boiled egg quarters and chill at least 1 hour before serving.

NOTE: My Kuma would often substitute grilled chicken breast cut into strips instead of the salami and would crumble Feta cheese on top before serving. 

Serbian Style Swiss Steak (Švajcarski Biftek)

My maternal grandmother always made this and it was a staple in my house as well (and still is!) Grandma used to spice it up with a little hot pepper seeds or flakes for flavor because that's how grandpap wanted it, but my mother and father would leave those out and just make it plain. Great served with mashed potatoes, over rice, and with corn or green beans side dishes. If there were left overs, mom would cook pasta, drain it and throw in the left over reheated steak for a wonderful pasta sauce! 

1 or 2 pounds round steak fat trimmed off
1 large onion sliced thin
1 clove garlic, minced or 1/2 teaspoon garlic powder (not salt)
1 large can stewed tomatoes
1/4 cup ketchup
water
1 tablespoon Vegeta (if available, if not, omit it or use Original Mrs. Dash)
salt
pepper
cooking spray or 2 tablespoons oil
2 teaspoons hot pepper seeds or flakes (optional)


If the bone is in the round steak, remove it and discard and trim any excess fat of the steak, it must be lean for this recipe. With a tenderizer or meat mallet, pound the steak thin until it is tender. Round steak tends to be sinewy and tough when cooked if you do not prep it first this way. Cut the steak into small pieces about 1 inch square. Spray a large skillet with cooking spray or use 2 tablespoons of vegetable oil and sauté the garlic and onion. When the onions are soft, add the steak pieces and 1 cup of water. Stir and cover and cook on medium heat. Check occasionally to add more water as the level of liquid will cook down. Keep covered because the steam created with also help to soften the steak. Test the steak for tenderness by sticking a fork into a piece, it should be tender enough that the fork removes easily or the piece of steak begins to fall apart. this is what you want. Now add the can of stewed tomatoes with liquid and the ketchup to the steak, salt and pepper to taste, and the optional hot pepper seeds or flakes and stir. Cover again and cook for 10 minutes more. Remove the lid and set aside, turn the heat to low and simmer for another 10-15 minutes to make sure the tomatoes get well blended in the mixture. Serve.

NOTE: I had a nice version of this at Kafana Šumatovac on Makedonska Ulica in Beograd. It was served with crusty bread, Šopska Salat, and a little Kajmak to spread on the bread. The custom is to dip the bread into the sauce to sop it up Their version had a few hot Hungarian Pepper Rings on top for garnish! Just order more Jelen Pivo and you'll be fine! 😀

Cole Slaw (Salata Od Kupusa)

In our house, this version of coleslaw is usually served as part of a traditional lenten meal since there is no dairy (mayonnaise) in it. It is simple to make and you can keep it simple or add other vegetables to it for taste and color. We prefer the plain simple version listed here.

1 small head cabbage
1 small green pepper cored, seeded, and chopped into small pieces
distilled white vinegar (do not use balsamic or flavored vinegars)
olive or vegetable oil
salt 
pepper
paprika
sugar (optional)

Wash and rinse thoroughly the cabbage and discard any dark or withered leaves since they would be bitter. Cut out the core of the cabbage. Cut the cabbage into quarters to make it easier to grate or chop into slaw. If using a grater, use the wider openings to make shreds, (watch your fingers!) If using a kitchen knife, dice the cabbage into fine shreds. When the cabbage has been shredded, add the chopped green pepper and toss. Mix your vinegar and oil in a measuring cup, usually a little more oil than vinegar and add it to the slaw, the amount is your preference. Usually a 1/4 cup of the vinegar and oil mixture is enough, adjust to your liking. Toss again and add the salt and pepper to taste. If it is a little too sour for your taste, add 1 tablespoon sugar and toss again. Sprinkle a little paprika on top for garnish. Chill at least one hour before serving.

NOTE: If you like more color, add some finely chopped carrot to the slaw, not too much but enough to compliment the crunchiness of the cabbage. 

Russian Salad (Ruska Salata)

 This is a simple recipe that is great for cookouts or picnics. My maternal grandmother would make this in summer and is ideal served on iceberg lettuce leaves as a stand alone lunch or with pljeskavica. 

2 cups ham , sliced into small cubes

2 1/2 cups dill pickles , sliced into small cubes 

2 cups young sweet peas , frozen

2 cups carrots , steamed until just fork tender, sliced into small cubes

2 cups golden potatoes , steamed until just fork tender, sliced into small cubes

3/4 cup mayonnaise 

1 teaspoon salt

1 teaspoon ground black pepper

Combine all ingredients, except mayonnaise

Add mayonnaise with salt and pepper; taste and adjust each as and if needed. Pour over the salad and mix well until blended thoroughly. Most times, you can add a little extra pickle if necessary for the sour-savory balance. Chill for a few hours, or overnight, before serving.

Serbian Musaka (Srpska Musaka)

Traditional Greek Moussaka uses eggplant and a béchamel sauce, the Serbian version uses potatoes with eggs and a heavy cream or milk sauce.

2 pounds lean ground beef

2 medium onions, minced 

1 tablespoon of Vegeta (substitute Mrs. Dash if no Vegeta available)

1 teaspoon salt

1/2 teaspoon of freshly ground black pepper

2 tablespoons olive oil for frying, plus more to prepare casserole and drizzle on top

6 large yellow potatoes, peeled, cleaned and thinly sliced

2 eggs

1 1/2 cups of cream (or milk)

Brown meat and onion in oil with Vegeta, salt and freshly ground pepper; season to taste, when done. Prepare casserole dish by oiling the bottom of it.

Layer two of the potatoes on the bottom, covering it completely; season with salt and pepper. Add 2-3 cups of the beef mixture (half of what you have made.) Layer two more potatoes over the meat, covering it completely; season with salt and pepper. Add 2-3 cups of the beef mixture (the remaining half of what you have made.) Cover the mix with the last 2 potatoes, completely covering the meat; season with salt and pepper, drizzle with olive oil. Wrap tightly with plastic wrap and store in the refrigerator overnight before baking. Preheat oven to 450°F. Whip the eggs and combine them well with the cream or milk mixture and set aside. Cover with foil and bake for 45 minutes, or until the potatoes are fork tender. Remove the foil, pour the liquid mixture over the entire dish, covering all of the top layer; bake for 15 more minutes until the top is golden brown. Cool for 15 to 20 minutes before serving.

Sour Chicken Soup (Kisela Čorba)

My paternal grandmother, Julka, made this for us and mom got the recipe. It is a nice simple soup and very flavorful. Grandma told us it is a recipe from Vojvodina region of the former Yugoslavia and has Hungarian influence since the area is near the border with Hungary.

2 large boneless skinless chicken breasts 

1 clove garlic, minced

1 teaspoon Vegeta (If you can't find Vegeta, use salt-free Original Mrs. Dash)

1 parsnip 

1 tsp paprika  

3 stalks celery 

1/2 tbsp rinsed rice 

1 carrot 

2 egg yolks 

1 large onion 

2 tbsp distilled vinegar

 2 heaped tbsp sour cream 

Salt and white pepper

Chopped green onion for garnish

Dice the chicken breasts, place in a thick-bottomed pan and cover with water. Bring to a boil. Meanwhile, cut the vegetables into small diced pieces and add to the chicken and boiling water. Simmer gently for 20 mins. Add salt, pepper, paprika and the rinsed rice. Continue to simmer for 20 mins. Beat the egg yolks with the vinegar, then whisk the egg and vinegar mixture into the soup. Ladle into soup bowls and top with sour cream and green onions. Sprinkle with paprika. 

Pork Kidneys In Potatoes (Svinjetina Bubrega u Krompiru)

My maternal grandmother taught my mother how to make this. She said when she was a young girl in Bović, this was a staple in their home because it is a simple and cheap dish to make and someone was always butchering a hog or pig and the kidneys were available for the asking. I never ate the kidneys and just ate the potatoes with onions. I still don't! I guess the sight and smell of the kidneys turned me off as a kid and it stuck into adulthood. 

1 or 2 pounds pork kidneys (4 or 5)

3 large potatoes, peeled and sliced thin

1 large onion peeled, cut in half and sliced thin

Water

Salt 

Pepper

1. Cut the membranes, fat, and any veins or tubes from the kidneys. Boil the kidneys in salt water for 1 hour changing the water in 30 minutes  and boiling again. This removes the strong odor and flavor of the kidneys. Drain and pat the kidneys dry with a cloth dish towel. Do not use a paper towel because the paper dissolves and pieces will stick to the kidneys. Remove any remaining fat, membranes, and tubes/veins. Dice the kidneys into small chunks and set aside.
2. In a large frying pan or skillet, place the onions and potatoes in enough water to cover them. Cook on low heat turning occasionally until the potatoes and onions are very soft. Add more water as the potatoes and onions will absorb it. Add the salt and pepper now to the potatoes and onions. Keep stirring until this thickens a little. Add the kidneys and stir then cover and cook until heated through on low heat. You must watch this so it doesn’t burn and add more water as needed to keep it thickened. Cook for another 20 minutes. Serve in a soup bowl or on a plate with crusty bread.

Mom's Stuffed Cabbage (Mamin Sarma)

This is my mother's recipe for stuffed cabbage. She made it both baked and as a soup cooked on the stovetop. This recipe is for both versions. We preferred  the soup version to the baked.

1 large head cabbage, 3 to 4 pounds
1 pound ground chuck
1/2 pound ground pork

1 pound skinless kielbasa cut into large 1-2 inch chunks
1 cup raw rice, cooked (another use for the boil-in-bag rice)

1 egg, beaten
1 medium onion chopped

2 cloves garlic, minced

1 tablespoon Vegeta (if available)
1 (32-ounce) jar sauerkraut, rinsed and drained
1 large can crushed tomatoes
1 (8-ounce) can tomato sauce
1 (10 3/4-ounce) can tomato soup

1 small can V8 vegetable juice (optional)

Salt & pepper to taste

 

Prepare the Cabbage

Wash and peel off any leaves that are damaged or very dark green because they will be bitter to taste and discard them. Cut out the hard core on the bottom of the cabbage and cook the cabbage until outer leaves are limp. Remove leaves, place on a dish, and continue. With a paring knife, remove tough ribs from the back of the leaves without damaging leaves. Reserve tougher outer leaves but don't use for rolling.

Make the Filling

In a medium bowl, mix ground chuck, ground pork, rice, onion, garlic, egg, Vegeta, salt and pepper. Adding a little water will make the mixture easier to handle.

Assemble the Rolls

Heap 2 tablespoons of filling on each leaf, fold the top of the cabbage leaf up over meat, then fold sides to the center, and roll away from yourself to encase completely. Repeat until meat filling is gone.

Cook the Sarma Soup

Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved. Spread chopped cabbage on the bottom of a large soup pot or Dutch oven. Layer on the cabbage rolls, seam side down. Layer the sauerkraut between each layer of cabbage rolls. Cut the kielbasa into large pieces (1-2 inches thick is fine) and place between the cabbage roll layers. Add the can of crushed tomatoes with liquid spreading evenly over the rolls. Cover rolls with reserved outer leaves. Mix tomato sauce and soup with enough water to make a liquidy consistency and pour over rolls until mixture is over the top of the cabbage rolls. Use the soup can to measure the water. About 2 cans of water should be enough. Cover and cook 1 hour on medium heat. Then reduce temperature to low and cook for 2 more hours. Let sit 20 to 30 minutes before serving.  You may need to add a little more water from time to time. Keep checking if the water level reduces, add more a little at a time. This recipe freezes well.

Baked Version

Make the cabbage rolls as listed above. In a large roasting pan or electric roaster, layer all ingredients the same way as in the soupy version. Add the can of diced tomatoes and liquid spreading evenly. Place the reserved cabbage leaves on top. Spoon the undiluted tomato soup over the leaves. Spread over the rolls evenly. Using the soup can to measure, pour 2 cans of water over the entire cabbage roll mix. Pour the V8 juice over the top as well if you decide to use it. Bake covered in a 375º F oven for 1 hour then reduce the temperature to 325º F and bake an additional 2-3 hours or until the cabbage is soft. If more liquid is desired or needed, add a little more water or  a little more V8 juice.

NOTE: We always served this with mashed potatoes with a little of the "sauce" on top.