Bartonská Kapustnica – Od Erica
Bartonský Kapustnica | Vianoce 2017 | (z Kočiš)
Ingredients:
- 1.5 kg Pork Roast (with bone) [season {massage like spa} with spices below, night before, and to icebox]
- 0.5-0.75 kg Slovak Kielbasa
- 0.5-1.0 Cabbage (sliced)
- “Mountain” Mushrooms fresh from morning picking (or, if dried, soaked from night before)
- 3 Onions (medium) minced [plus, 2 onions for pork preparation phase]
- 3 “whole heads” Garlic minced [plus, 1 head (not clove) of garlic for pork preparation phase]
- 5 Carrots (peeled and cut into medium pieces)
- 7 Potatoes (medium) (peeled and medium cubed)
- 0.5-0.75 litre Beef or Chicken Broth
- 0.25-0.5 kg Bacon (cut into small pieces)
- 0.5-0.75 kg Butter
- 1 litre of Slivovice or Vodka, 2 litres of Wine, or 5 litres of Beer (for the chef) during cooking process
Spices:
- Paprika
- Garlic Powder
- Onion Powder
- Marjoram
- Russian Basil
- Black Pepper
- Sea Salt
- Cookware:
- 10 litre Pot
- 1 Very Large Skillet
- 1 Grill
- 2 Platters
- All Utensils
Preparation:
Pork Roast, seasoned with spices, and put into pot with 0.5 litres “broth” (I never use water.) and 2 large sliced onions and 1 head of garlic with each clove cut into 3 pieces. Cook on low heat until tender, approximately 4 hours. Remove Pork Roast to platter to cool. Remove Onions and Garlic to discard, or use for something else (will not use again in this recipe).
[While Pork Roast is cooking. Grill Slovak Kielbasa. Remove each when cooked, and place each on platters to cool.]
While Pork Roast is cooking, and Slovak Kielbasa is grilling, in very large skillet on low heat (slowly begin), lightly fry bacon pieces to create grease, melt 250 ml butter and add sliced cabbage and begin to fry and reduce (add more butter, as needed) and add mushrooms, then add minced onion, then add minced garlic and paprika spice if wanted. Add butter during process, if necessary. When everything is beginning to blend, reduce to simmer (very low heat or temporarily off) to begin…
while all this is in process, Pork Roast is cooked and cooled and Slovak Kielbasa is grilled and cooled and each is cooled on own platters… with hands, remove bones and tear Pork Roast until the size wanted and Grilled Slovak Kielbasa has cooled and cut into “bite-size” pieces…
Add the Pork to skillet with cabbage mixture and bring up heat. When to medium heat, add the Kielbasa pieces. Add butter and paprika spice, if necessary or wanted. At same time… in the pot where the Pork was cooked, in the broth and Pork juices, add the potato cubes and carrot pieces to cook on low heat (depending on how thick {I like thick} you want Kapustnica, may or may not add more broth), until begin to begin to cook through (not to long, as do not want to be too soft).
After everything is blended in skillet and potatoes and carrots are perfect, add everything from skillet to pot and bring to high heat and immediately reduce to low heat (simmer) for one or more hours.
Depending on if you exceeded Slivovice, Wine or Beer allowance, you may or may not remember this process. But, I assure you, it will be a perfect Bartonský Kapustnica.
If very thick, place pot in middle of table, and everyone to enjoy Osturňa/Barton style.
Dobrú chuť!