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.

Broiled Tomatoes (Pečeno Paradajz)

Dad would make broiled tomatoes whenever he grilled steaks, chops, or chicken. It is a nice compliment to any meat dish and is simple to make. His sister Anna would make these and showed dad how to make them. She got the recipe from the American Serbian Club in Wilmerding, PA whenever they had a picnic and barbecue. These are good with pljeskavica or čevapi.


6 ripe large tomatoes (Beefsteak tomatoes are ideal)
olive oil for rubbing or olive oil cooking spray
garlic powder or 1 clove of garlic minced
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley or dried flakes

Get a 12 cup muffin pan or a 9x13 baking dish or pan. Prepare the pan by putting a little oil in each  muffin cup or bottom of the baking pan and spread evenly. Wash the tomatoes and cut out the stems and a little bit of the bottom stem so they can stand up properly. Cut each tomato in half in the middle. In a small bowl, mix the garlic, cheese, breadcrumbs, and parsley. With a pastry brush, apply a little oil on the top of the tomato halves and sprinkle with the dry mixture patting it down to evenly coat the surface. Place upright in the tin or baking pan. Place under the broiler for 5-10 minutes until the cheese melts. You can also use a toaster oven or bake the tomatoes in a regular oven at 375º F until the cheese is melted and lightly brown. You can also grill them on your outdoor grill as well. Let stand 5 minutes and serve.

Serbian Snack #2 - Salami Rolls (Srpski Predjelo #2 - Salame Rolne)

Another very simple Serbian snack is salami rolls. This recipe is from my Godmother, Kuma Mileva, and she made these for her Kolo Srpska Sestara meetings and when her lady friends came by or as she liked to call it a “gossip party.” I am glad my mother wrote the recipes in a diary and added little stories about most of them.

1 pound hard salami sliced very thin (garlic salami optional)

2 packages 8 oz cream cheese, softened 

2 green onions chopped fine

1 teaspoon prepared horseradish

1/4 cup mayonnaise or salad dressing

1/4 teaspoon curry powder

NOTE: You can use the 8 oz tubs of soft cream cheese to save time and you can substitute Prosciutto ham for the salami.

In a small or medium bowl, mix the cream cheese, onions, mayonnaise, horseradish, and curry powder until blended smooth. With a small spatula or butter knife/spreader, spread a thin layer of the mixture on a slice of salami covering the entire surface. Roll it tight as if you are rolling a nut roll or cigarette. Wipe away any mixture that leaks out to make the rolls look neat. Place seam down in a plastic wrap lined storage container layering them and placing plastic wrap between each layer. Cover the top layer with plastic wrap and place the lid (if it has one) on the container. Refrigerate at least one hour before serving. Serve with an olive on a toothpick in each roll or just plain as finger food.

Serbian Snack (Srpski Predjelo)

Friends dropped in unexpectedly? Try making a Serbian snack tray.  It’s easy to do, cheap and adds an interesting cultural twist to any occasion.  It’s also a great late night treat and helps settle a stomach after drinking a lot of rakija, vino, slivovitz, and pivo! When I went to Kragujevac to visit relatives for the first time, my Great Aunt had this ready when we arrived late from the airport. Since the flight landed after 11 pm, this was just the right amount of food to nibble on after a long day in the air.

Lunch Meats (pepperoni, roast beef, ham, salami, your choice)

Pimento stuffed olives

Black olives that are pitted (seeds removed)

1 dozen hard boiled eggs cut into quarters

Feta cheese

Provolone cheese

Mozzarella cheese

Tiny carrots (optional)

Celery sticks cut into  1-2 inch chunks (optional)

Gherkin pickles either whole or sliced thin

Pepperoncini (little spicy green peppers)

Roasted peppers 

Hot pepper rings

On a large serving plate or tray, lay down a thin layer of meats.  Generously toss on the olives, pickles, and the peppers, being sure to drain them of any water first.  Placing them on a  paper towel will do the trick.  Add small cubes of the cheeses (smaller than 1″ x 1″) and wedges of hard boiled eggs swell as the carrots and celery if you used them. There is no set arrangement. Be creative! Place ample toothpicks around the tray for snacking and serve with crusty bread slices cut in half!

Chicken Schnitzel (Pileća Šnicla)

My maternal grandparents used to have a chicken coop on their property and we would always have fresh eggs and plump chickens to eat. They would have so many eggs daily, that they would sell them or give them to the neighbors as well as butcher the chickens and sell them as well. I remember Popadija was their biggest customer for the eggs and soup chickens and she gave my grandmother this recipe. Popadija was from Smiljan, which was the birthplace of Nikola Tesla in Lika. 

2 large boneless and skinless chicken breasts 

1 cup plain flour

2 teaspoons sweet paprika

salt and pepper 

1 egg 

1 tablespoon water

1 tablespoon Vegeta (optional)

2 cups dry breadcrumbs
2 cups vegetable oil

Place the chicken breasts on a cutting board and use a sharp knife to slice horizontally through the breasts to create two or three (depending on the thickness) thin, even slices per breast. Flatten the slices thin with a meat mallet/tenderizer.

Lay out three wide bowls. Put the flour in one and season it with salt, pepper, paprika, and Vegeta. In the second, beat the egg with the water. Place the breadcrumbs in the third.

Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess. Dip into the egg then coat with breadcrumbs.

Heat a deep frying pan with the oil and fry the schnitzels 1 or 2 at a time, cooking until golden brown on each side. When cooked, place on paper towels to drain. Cook the remaining schnitzels.

Serve with either ajvar, kajmak, mashed, boiled, or French Fried potatoes (pomfrit), and Šopska Salat. My grandfather used to squeeze a little fresh lemon juice on them or put a little Tabasco Sauce on them as well.