Serbians in Michigan

Appendix 3. Serbian Recipes

81 Appendix 3 SerbianRecipes T hese recipes originally appeared in the 1955 edition of Serbian Cookery, compiled by the members of the Sisters of Ravanica Church in Detroit, Michigan. In the foreword, Vlaiko M. Lugonja emphasized the diversity of the Serbian diaspora and the impact of regionalism on the cuisine. While the recipes represented the finer aspects of Serbian cooking, they also illustrated the desire of the women to preserve their ethnic food heritage for future generations. To that end, they converted all measurements to American standards and ingredients. Chicken Soup (Pileca Chorba) Cut up into serving portions a 3 lb. chicken which has been well cleaned and washed. Place it in a six-quart soup pot and cover with about five quarts of cold water. Add the following vegetables which have previously been cleaned and prepared: half bunch of celery, 1 bell pepper, 1 green hot pepper , 1 tomato, 1 bay leaf, 1 parsnip, 2 carrots, 2 medium onions cut in half, several stalks of leek. Place on medium flame. Bear in mind that the chorba, or any soup for that matter, should at no time boil vigorously. When the chicken is done, strain the broth and press the vegetables through a sieve back through the broth. Remove the chicken and set aside until serving time. 82 Paul Lubotina Add a little parsley leaves finely chopped to the broth and season to taste with salt. Now heat a little oil in frying pan and when quite hot add 1½ Tbs. flour stirring constantly until flour becomes slightly brown. Now add a little paprika and pour immediately into the broth which has remained on a low flame. Allow the broth to cook for another 10–15 minutes and then proceed with the following “finishing” touch. Place 2 eggs yolks in medium bowl with 2 Tbsp. sour cream and beat very well. Pour hot broth with soup ladle over this mixture of yolk and cream stirring same very vigorously with wooden spoon so that it does not curdle. Keep pouring broth and stirring until bowl is about ½ full and then return all of it back into the pot, again stirring while you do so. Remove from flame immediately, adding the chicken. Squeeze lemon into broth until you have acquired a tarter taste. You may serve lemon wedges with your chorba so that guests can do their own seasoning if they wish. (The “zaprshka” or browned flour can be omitted in the preparation of the chicken chorba without losing too much of the delicious flavor). Paulina Mijatovich Broiled Meat Links (Cevapcici) Mix 2 lbs. lean veal and beef which have been ground together with 1 tsp. black pepper and 1 Tbsp. salt. Mix thoroughly. Dip fingers in cold salted water and then shape some of the meat into finger length shapes or like small sausage links. Place meat on a fine wire grill and grill over hot coals, turning once. Or, broil in oven about 10 min. until nicely browned. Serve with finely minced green onions or “ajvar” (eggplant relish). Irena Shatrich Chapin Roast Suckling Pig (Peceno Sisance) The pig should weigh about 16 lbs. Wash it thoroughly and drain. Salt it inside and outside generously. Cut slits under the shoulders and on the thighs. Put 1 tsp. salt and a cut piece of garlic in each slit. Put 6 cloves of garlic and 1 Tbsp. salt in a clean cloth. Pound this slightly with a hammer. Rub cloth over pig inside and outside. Put ½ loaf of unsliced bread inside of pig. In the largest roasting pan, place 2 short pieces of clean board (so the roast won’t stick to bottom of pan). Cover top of pig with foil of heavy parchment paper. Place SERBIANS IN MICHIGAN 83 shiny apple in the mouth. Bake at 350° for 5 to 6 hrs. basting with oil once or twice. It is done when no pink juice runs when pierced with fork. Remove bread and dispose of it. Serve hot or cold. If apples become soft after baking, replace with a fresh one. Draga Jocich Stuffed Cabbage Rolls (Sarma) Place a large pan of water on to boil. Add 1 Tbsp. salt. Remove as much core as possible from a head of cabbage. When water boils, put head of cabbage in and cook about 5 min., or until leaves soften. Meat is used and this can vary according to taste: Some use ground ham and pork, others use ground beef and veal mixed. Experiment...