2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Each dish has its own secret to make it delicious. Every good chef adds something different to get the desired food - delicious and good looking.
Sarmi are part of the Bulgarian national cuisine - lean, meat, cabbage or vine, sauerkraut is a great dish for vegetarians and people who eat meat, and for lunch and dinner.
In different parts of Bulgaria sarma is prepared in different ways. In the Rhodope region, for example, they make them very tiny. In fact, it takes a lot of patience on the part of the hostess to wrap all these little pills.
Lean sarma is the most difficult to make. The secret of their preparation is in the vegetables. The more spices and smells you put on them, the tastier the sarmis will become. Of course, onions (maybe leeks, depending on the season) and carrots are a must, and for more color and taste add dill and parsley - it will be even better if you find fresh.
Add more fat so that they do not become dry after undergoing heat treatment. Mushrooms can be added to the filling, which gives a very interesting aroma to the whole mixture.
If you are not a fan of lean sauerkraut and want to cook cabbage or vine, it is better to use minced meat instead of minced meat. In this way the sarma will become juicier and much tastier. In the Shopska region are known the so-called sarmi on bones - put them at the bottom of the casserole, and then arrange the sarmis on top. The aroma is great - rice and spices are mixed with the aroma of the meat, which is under the sarma.
It has already become clear that in addition to the stuffing for the sauerkraut, it is important that they be cooked in a casserole. No other vessel can compare with the ceramic one.
To make the sarma very tasty, it is also good to cook them over low heat - let them simmer longer. Remember, however, that whatever you add to the sarmis, the most important thing is that they are prepared willingly.
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