Stew
Any spoonable dish thicker than soup, with lots of vegetables and legumes – sometimes grains or meat – is called varivo in Croatian. It’s warming and wholesome, with ingredients that change with the seasons.
Popular stews include those made from beans, green beans, kale, chickpeas and peas. This is everything you want in a bowl when it’s cold out or when you’re craving something simple and nourishing. That’s why stews are beloved in the homes around Medvednica – filling, simple and adaptable.
Example: Meat Stew
Ingredients (serves 4–6)
• 500 g beef or pork (from round, shoulder, or ribs – ideally with some fat)
• 1 onion
• 2 garlic cloves
• 2 carrots
• ½ celery root or parsnip
• 2 potatoes
• 200 g cooked beans or lentils
• 1 tsp ground paprika
• salt, pepper and bay leaf
• oil or lard
• optional: 1 tbsp tomato paste or a bit of canned tomatoes
• optional: 1 tsp flour to slightly thicken the stew
Preparation
1. Cut the meat into cubes, season with salt and pepper and briefly brown in hot oil until it gets colour. Remove and set aside.
2. In the same fat, sauté onion and garlic, then add chopped carrots and celery. Sauté 5–10 minutes.
3. Add paprika and tomato paste and return the meat to the pot.
4. Add enough water or stock to cover everything. Add bay leaf and simmer gently for about 45 minutes (or longer, until the meat is tender).
5. Add potatoes and cooked beans/lentils and cook for another 20 minutes.
6. If desired, thicken with 1 tsp flour dissolved in a bit of water and cook for another 5 minutes.
Serving
Serve hot, with a slice of homemade bread, corn flatbread or a spoonful of sour cream on the side. This dish will fill any hiker after a walk through Medvednica – and leave them happy and energised.
