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Friday, March 29, 2024

Bob Levesh – an “unrealistically delicious” Transcarpathian dish from food blogger Alexey Mil

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After a famous culinary resource shared a recipe for Transcarpathian bograch, food blogger Alexey Mil told how to cook another Transcarpathian dish – bob levesh.

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A post shared by Alex Mil. Delicious recipes (@mil_alexx)

“Bob Levesh is an incredibly tasty dish of Transcarpathian cuisine, along with bograch, one of the most delicious dishes I have tried”– he wrote.

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Ingredients:

– 500 g smoked ribs +300 g smoked sausage (any)
– 450 g white beans
– 2500ml water
– large carrot (200 g)
– 250 ml tomato puree or homemade ketchup
– 2 onions 220 g
– 150 g celery root
– parsley, 5 cloves of garlic, 1 piece of hot pepper
– salt, pepper, smoked paprika 1.5 tbsp, bay leaf, 10 pcs peppercorns
– 2 tbsp. l flour
for dumplings:
– 1 egg, salt, 70-80g flour

“You can cook in a cauldron or on the stove. Pour water into the pan, add the ribs, whole onion, salt, bay leaf and peppercorns. Cook for 15 minutes. Add diced carrots and celery root. Cook for another 15 minutes. We take out the onion, it will no longer be needed. We take out the ribs, separate the meat from the bone and cut them into small pieces and throw them back into the pan. Add tomato puree or homemade ketchup and leave to simmer over low heat. Pour vegetable oil into the frying pan, add the chopped onion and fry for 5 minutes. Add the chopped smoked sausage and fry for another 5-6 minutes. Add flour and paprika and mix well. Pour in 3-4 scoops of water. Add chopped parsley, crushed garlic and one chopped hot pepper.”– wrote the food blogger.

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According to him, then you need to simmer for 5 minutes, stirring, and tip it into the pan.

“Now throw in 2 cans of canned beans – I always take them to Silpo. Leave to cook for 15 minutes. Meanwhile, make the dumplings. Break the egg, add salt and stir constantly, gradually add flour until you knead a soft dough. Pinch off small pieces from the dough, these will be the dumplings. Place the dumplings in the pan, cook for another 7 minutes and you’re done. Before serving, toss in more log parsley.”– said Alexey Mil.

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Previously, FACTS wrote how to cook Gombovtsy – an ancient dish that is traditionally prepared in Transcarpathia.

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Author: Ivan MOZGOVOY, “FACTS”

Source: Fakty

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