Kapama
Necessary products:
rice – 2 tea cups.
chicken legs – 2 pcs.
sujuk – 1 pc. (about 200 gr.)
blood clot – 1 piece
pork – 350 gr.
veal – 350 gr.
salted bacon/slanina/
sauerkraut – 1 piece of cabbage (or 2 small)
“chekane” (pickled beetroot) – 1-2 heads
garlic – 3-4 cloves
savory – 1 tbsp.
oil – 3–4 tbsp.
water and wine – ½ tea cup.
pepper
(Note: In Razlog region, sauerkraut is topped with dried dill and fenugreek wreaths, so no other spices are added. This also applies to sujuk and kravavitsa, which are pre-flavored with many spices. Salt may not be added, as the sauerkraut is supposed to be salty enough, but the rice and meat can be pre-salted if needed.)
Method of preparation:
“Chekane” and sauerkraut are cut (separate a few cabbage leaves to cover the bottom of the dish and the upper part), drained and mixed together. Cut the sujuk, blood sausage, pork, chicken and veal into pieces, and the bacon into 7-8 mm thick slices. The rice is cleaned and lightly fried in the oil, the savory is added and then is mixed with the chopped sauerkraut and chekane. The mixture is divided into parts.
The bottom of a large clay pot is covered with slanina slices and sauerkraut leaves. Spread some of the mixture of sauerkraut, rice and chekane. Add the veal. Add 1-2 cloves of garlic and black pepper. Spread some of the mixture of sauerkraut, rice and chekane. Arrange the pork, add the remaining garlic. Carefully cover with the sauerkraut, rice and chekane mixture. Add the chicken, then cover again with the rice, sauerkraut and chekane mixture. On top, put the blood sausage and the sujuk. Arrange the slanina slices again and add the water and the wine. Cover with whole sauerkraut leaves. The lid of the pot is sealed with dough. The pot is placed in a cold oven on the first level, turned on at 250 degrees. Wait for it to boil and reduce to 150 degrees. Bake for 3 hours.