Kazakh-style Grah with Pickled Cabbage or Sauerkraut

Ingredients

In this Kazakh adaptation of Grah, the main difference lies in the use of pickled cabbage or sauerkraut. This addition brings a tangy and refreshing element to the dish, which is characteristic of Kazakh cuisine. The original Croatian Grah typically does not include pickled cabbage, making this adaptation a unique and flavorful twist. We alse have the original recipe for Grah s kiselom repom ili kiselim zeljem, so you can check it out.

• 2 cups (400g) dried kidney beans 2 cups (400g) dried kidney beans
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) pickled cabbage or sauerkraut, drained and chopped 2 cups (470ml) pickled cabbage or sauerkraut, drained and chopped
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Soak the kidney beans in water overnight. Drain and rinse.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the carrot and bell pepper, and cook for another 5 minutes.
4. 4.
   Stir in the tomato sauce, vegetable broth, paprika, cumin, salt, and black pepper.
5. 5.
   Add the soaked kidney beans to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for about 2 hours or until the beans are tender.
6. 6.
   Stir in the pickled cabbage or sauerkraut and cook for an additional 10 minutes.
7. 7.
   Serve the Kazakh-style Grah hot, garnished with fresh parsley.

Treat your ingredients with care...

• Kidney beans — Make sure to soak the kidney beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• Serve the Kazakh-style Grah with a dollop of sour cream for added creaminess.
• This dish tastes even better the next day, as the flavors have time to meld together.

Serving advice

Serve the Kazakh-style Grah as a main dish accompanied by crusty bread or steamed rice.

Presentation advice

Garnish the Kazakh-style Grah with a sprinkle of fresh parsley to add a pop of color and freshness to the dish.