Montenegrin chorba: feel the taste of ancient history!
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Montenegrin chorba: feel the taste of ancient history!
There is one point that many fans of Montenegro note: rest in Montenegro is a positive thing. Moreover, the positive is not fetid, nervous, twisted by cunning showmen, namely healthy, clean, clear and simple. A sort of concentrated impulse of joy. This is the whole of Montenegro. She had dashing years, and very hard times, but still she remains a happy and spoiled child of the affectionate Adriatic. This positive impregnates literally every millimeter of fertile land, and with each breath of air you penetrate them more and more. But you can not eat with one air, and in Montenegro know about it best of all - the local cuisine will put on the feet of any frail European with a full bouquet of industrial ailments. Do not start immediately with meat - get warm and prepare well will help you legendary Montenegrin chorba - rich and insanely delicious traditional soup.
Of course, first of all, talk here is about the ear-the chorba's ribbon takes the honorable first place in the list of wonderful Balkan soups. If you have a rest in Budva, Tivat, Petrovac, Kotor and other seaside areas, do not try this divine soup - a big sin. Montenegrin chorba, of course, can be different - for example, often prepare thick vegetable soups on meat broths, and as a dressing cheese, egg or dairy products are used. If you are not a fan of seafood, then you can completely replace one wonderful first dish with another.
But the chorba is a living Montenegro, its mood and atmosphere. You will not find one recipe for soup - in every region there is some culinary trick, which necessarily has a huge history. In principle Montenegrin chorba differs from the usual soup in that its consistency is close to mashed potatoes, it is so rich and rich, and the fish in it are used in several varieties. Spices local chefs use the simplest - hot pepper, paprika, for refueling, they take lemon juice and wine. The amazing aroma of Balkan vegetables is complemented by tomato juice.
Why is this recipe difficult to repeat? Because the craziest taste is obtained from the cook, who uses a cast-iron bowler and cooks an ear on an open fire. The process takes at least two hours.
Do you want to take a chance? Try it!
So, the Montenegrin chorba:
- fry onions in olive oil
- add finely chopped greens and fry a little more
- pour in a little water
- always sprinkle with cayenne pepper
- when the liquid evaporates, put fresh fish and caviar and fill with water almost to the top
- then add the tomato juice, garlic and sweet pepper
- Prepare the soup with dry white wine, be sure to pour the bay leaf.
- to achieve a thick and tender, add a spoonful of starch or cornmeal.
You can not stop the ear - it's better to do shaking or not to touch the soup in general.
And then compare what happened to you with what you were served in Montenegro. And what if the real Montenegrin chorba has worked out just as well?
The national cuisine of Montenegro is based on these principles: simple, tasty, healthy. Simply, like all ingenious. Tasty, like everything natural. Great, like all Montenegrin.
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