>>716180029
I make grah, but I don't make it traditional because I'm not on lookout for Serbs.
I caramelise some onions in pork lard with some garlic, a bit of rosemary and marjoram, turn it down and add paprika.
I add some chopped up chorizo, a smoked ham hock, and diced potato and sweet potato, saurkraut, beans, and water.
Boil and then let it simmer on low for a couple of hours then get a small pan, heat up some more lard, add flour to make it like a thin porridge and cook it till its cardboard coloured, add a decent amount of paprika and add it to the pot and it should thicken up nicely in another half hour.
Perfect winter food.
