Dish

Mrkopaljski podmetaš

Croatian Bean Stew

Mrkopaljski podmetaš is made by sautéing smoked pork sausage with onions and garlic, and then adding diced potatoes, carrots, and celery. The stew is simmered until the vegetables are tender and the flavors have melded together. Mrkopaljski podmetaš is typically seasoned with paprika, bay leaves, and black pepper.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Stew

Origins and history

Mrkopaljski podmetaš is a popular dish in the mountainous region of Gorski Kotar in Croatia, where it is often served during the winter months. It is believed to have originated in the village of Mrkopalj, where smoked pork sausage is a local specialty. There are many regional variations of Mrkopaljski podmetaš, with some recipes calling for different types of sausage or vegetables.

Dietary considerations

Mrkopaljski podmetaš is a high-protein dish that is also rich in fiber and vitamins from the vegetables. However, it is not suitable for vegetarians or vegans, and may not be appropriate for those with certain dietary restrictions or allergies.

Variations

Mrkopaljski podmetaš can be made with different types of sausage, such as kielbasa or chorizo, instead of smoked pork sausage. Some versions of Mrkopaljski podmetaš also include beans or cabbage for added protein and fiber. You can also experiment with different spices and vegetables to create your own unique version of Mrkopaljski podmetaš.

Presentation and garnishing

Mrkopaljski podmetaš is typically served in a deep bowl or plate, with a sprinkle of fresh parsley or thyme on top. Smoked paprika can also be used for garnish.

Tips & Tricks

To make Mrkopaljski podmetaš even more flavorful, try using homemade chicken or vegetable broth instead of water. This will add depth and richness to the stew. You can also experiment with different types of sausage or vegetables, such as parsnips or rutabagas, for added texture and flavor.