Traditional Croatian Leek Stew with Smoked Bacon
This Traditional Croatian Leek Stew, known as 'Poriluk Cuspajz', is a beloved recipe passed down through generations, dating back at least 200 years. Originating from the heart of Croatia, this comforting stew showcases the earthy flavors of leeks combined with the rich, smoky taste of bacon. Prepared with simple yet wholesome ingredients, this stew is a healthy option despite its traditional pork fat base. Enjoy it as a hearty dish that pairs beautifully with grilled meats or as a standalone vegetarian delight, celebrating the time-honored culinary practices of Croatian kitchens.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Leeks
700 g (Washed and cut into 1-inch pieces)
Smoked Bacon
150 g (Diced)
Potatoes
200 g (Diced into small cubes)
Lard
1 tablespoon (Melted (or oil as an alternative))
Flour
1 tablespoon (Used for browning)
Ground Paprika
1 teaspoon (Dried)
Salt
to taste (For seasoning)
Pepper
to taste (For seasoning)
Instructions
1
Thoroughly wash the leeks under cold running water to remove any dirt, especially from between the layers. Trim the roots and cut the leeks into 1-inch pieces, including the tender green parts.
2
In a large pot, bring water to a rolling boil. Add the prepared leeks and blanch them for one minute. Then, using a slotted spoon, remove the leeks and set them aside, reserving the boiling water.
3
In the same pot, heat the lard over medium heat. Once melted, gradually add the flour, stirring constantly until it turns a light golden brown but does not burn.
4
Stir in the ground paprika, followed by a few drops of cold water to create a 'zafrig' (a type of sauce velouté). Mix well to combine the flavors.
5
Return the blanched leeks to the pot along with diced potatoes and enough of the reserved water to cover the vegetables.
6
Season the stew with salt and pepper to taste. Bring it to a gentle simmer, covering the pot, and cook for 10 to 20 minutes or until the potatoes are fork-tender.
7
Once cooked, adjust seasoning as necessary. Serve the stew warm as a hearty accompaniment to grilled steaks, sausages, or dried smoked ham, or enjoy it on its own.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Poriluk Čušpajz?
Poriluk Čušpajz is a traditional Croatian leek stew that combines the earthy flavors of leeks with the rich, smoky taste of bacon.
How old is this traditional Croatian recipe?
This recipe is a heritage dish that dates back at least 200 years in Croatian culinary history.
What are the primary ingredients needed for this stew?
The main ingredients include 700g of leeks, 150g of smoked bacon, 200g of potatoes, lard, flour, and ground paprika.
How should the leeks be prepared?
Leeks should be washed thoroughly, roots trimmed, and then cut into 1-inch pieces including the tender green parts.
What is a 'zafrig'?
A zafrig is a type of sauce velouté or roux made by browning flour in melted lard and adding paprika and water.
Can I make this recipe vegetarian?
Yes, it can be enjoyed as a vegetarian delight by omitting the bacon and using oil instead of lard.
What can I use as an alternative to lard?
Vegetable oil is a suitable alternative to lard for browning the flour.
How do I ensure the leeks are clean?
Wash them under cold running water to remove dirt from between the layers before cutting.
Why should I blanch the leeks?
Blanching the leeks for one minute in boiling water helps prepare them for the stew before combining with the zafrig.
What is the recommended cooking time for the potatoes?
The stew should simmer for 10 to 20 minutes until the potatoes are fork-tender.
What size should the potatoes be cut into?
The potatoes should be diced into small cubes for even cooking within the stew.
How much ground paprika is used in this recipe?
One teaspoon of dried ground paprika is used to flavor and color the stew.
What should I serve with Croatian Leek Stew?
It pairs beautifully with grilled steaks, sausages, or dried smoked ham.
Is this stew considered a healthy meal?
Yes, it is a healthy option made with wholesome vegetables, despite the traditional use of pork fat.
How much water is needed for the stew?
Use enough of the reserved blanching water to fully cover the vegetables in the pot.
What should the flour look like when browning for the zafrig?
The flour should be stirred constantly until it turns a light golden brown color.
Can I use the green parts of the leek?
Yes, you should include the tender green parts of the leeks in the stew.
How is the final seasoning adjusted?
Salt and pepper are added to taste during the simmering process.
Where does this recipe originate from?
This recipe originates from the heart of Croatia.
Is the bacon cooked separately?
The recipe calls for 150g of diced smoked bacon to be integrated into the stew for a rich flavor profile.
What type of pot is best for this recipe?
A large pot is recommended to accommodate the leeks, potatoes, and the liquid.
Can I add other spices?
While salt, pepper, and paprika are traditional, you can adjust seasonings to your personal preference.
Should the stew be covered while simmering?
Yes, covering the pot while simmering helps the potatoes cook efficiently.
Is this dish served hot or cold?
This stew is best served warm as a comforting, hearty meal.
How much flour is required for the thickening?
One tablespoon of flour is used to create the thickening base for the stew.
What does 'fork-tender' mean regarding the potatoes?
It means the potatoes should be soft enough that a fork can easily slide into them without resistance.
Can I use fresh paprika instead of dried?
The recipe specifically calls for dried ground paprika to create the traditional 'zafrig'.
What is the consistency of the stew?
It is a hearty, thick stew thanks to the flour-based 'zafrig' and the starches from the potatoes.
How many people does this recipe serve?
While not specified, the use of 700g leeks and 200g potatoes typically serves 3 to 4 people.
What is the first step in making the zafrig?
The first step is melting one tablespoon of lard in the pot over medium heat.