Sarmi with Leeks and Mushrooms

Necessary products:

Sauerkraut – ½ cabbage
leek – 2 large stalks
onion – 1 head
fresh mushrooms – about 15 medium-sized
rice – 1/3 tea cup
carrot – 1
savory, oregano, black pepper, salt to taste
oil
paprika
fresh parsley

Method of preparation:

Finely chop the onion and leek. Clean and cut the mushrooms and carrot into cubes. Fry the onion and mushrooms in a large pan until soft. Finally, the rice is added and the frying continues until the rice becomes transparent. The spices (spicy, oregano, black pepper, salt to taste) are added after removing the mixture from the heat. With this stuffing, the cabbage leaves are wrapped like sarmi and arranged in a tray. They are poured with salted water (to cover them a little more than 2/3) and a little oil. The dish is baked for about 50-60 minutes at 200 degrees. If desired, the sarmi are served with fresh parsley, freshly ground black pepper and a mix of sweet and hot red pepper.

The dish is prepared for St.Jordan Day.

ВКУСЪТ НА ВЕКОВЕТЕ

Традиционната кухня в Разложкия регион е съхранила вкусът на вековете и достига до нас със специфични местни ястия, приготвяни за делници и празници. Тя носи типичните черти на планинските скотовъдни градчета, но в нея неизбежно е оставил отпечатък и християнският календар. Сезонността в храната и храненето е ясно изразена.

ЯСТИЯ ЗА ПРАЗНИЦИ И ОБИЧАИ ЗА ДОБРИ И ЛОШИ ДНИ