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EXPRESS COOKING

Lamb soup

EXPRESS

Goulash

EXPRESS

Pasulj

EXPRESS

Lamb soup

Instructions:

Wash the meat and put it into a pressure pot, add pepper seeds, onion (cut in half and toasted), 2 litres of water (up to half volume of the pot), close the pot and heat up over high heat until the pot starts to whistle, then set to moderate heat and cook for 30 minutes. Turn off and leave to rest for 10 minutes, then step aside and press the red button (first lightly and then fully) to release all the steam. Open the pot carefully, strain the soup and turn it back into the pot which you washed in the meantime. Separate the meat from bones, chop it finely and add it to the soup. Dice the roots into the soup and season with salt, pour some more water and close the pot, put it back on the hob and set to maximum.

When it starts whistling, set to moderate heat and let cook for other 5 minutes, turn off and wait for 5 minutes, release the steam and open the pot. Add salt to taste and water as pleased.

In a small skillet fry edible oil and flour until golden and pour into the soup, let simmer for few minutes. Take off the heat, mixing slowly add sour cream with egg yolk that you previously whisked together, leave to rest 5 minutes then add finely chopped parsley.

Serve well warm with lemon juice or some more sour cream to taste.

Ingredients: 6-8 servings

  • 1 kg lamb,
  • 1/2 lamb head,
  • 1 bigger onion,
  • 3 medium carrots,
  • 3 medium potatoes,
  • 200 g celery root,
  • mixed pepper seeds,
  • 2 teaspoons salt,
  • 2 tablespoons flour,
  • 50 ml edible oil,
  • 200 ml sour cream,
  • 1 egg yolk,
  • fresh chopped parsley, lemon

Goulash

Instructions:

In a pressure pot simmer chopped salted onion with olive oil till tender, add meat cut to pieces and fry over high heat then add tomato concentrate and ground hot paprika. Stir fry briefly and cover well with water. Put on the lid and bring to boil, when it starts whistling lower the heat to minimum and cook for 25 minutes. Turn off and release vapour after 15 minutes then open the lid. Salt to taste and serve with polenta, short pasta or rice.

Ingredients:

  • 1 kg beef shank,
  • 1.5 kg (red) onion,
  • 2 tablespoons tomato concentrate,
  • 2 teaspoons ground hot paprika,
  • 70 ml olive oil,
  • salt, pepper to taste,
  • water as needed,
  • For side dish: polenta, pasta or rice

PASULJ

Instructions:

Soak beans with water and leave overnight. Next day drain them and put into pressure pot, pour cold water over and cook open to boil. Pour out the cooking water. Add chopped onion, carrot, meat cut in chunks and pour in with hot water to half fill the pot. Close it and let cook over high heat. When it starts whistling, bring heat down and cook over moderate heat for 10 more minutes. Take off the heat and wait for 5 minutes until steam is released (pushing the red button), then open the pot. Fry flower with oil to get caramel colour then add ground paprika. Fry all together briefly then pour the fry into the soup, mix to combine and let simmer for 5 minutes. Salt to taste only after you open the pot (don’t salt before cooking, beans will cook faster in non-salty water, while smoked meat could for itself be sufficiently salty).

Serve with spring onion and rustic bread.

Ingridients: 4 servings

  • 500 g (pinto) beans,
  • 300-500 g smoked pork,
  • 1 onion,
  • 2-3 carrots,
  • salt, pepper,
  • 2 tablespoons flour,
  • 1-2 teaspoons ground paprika,
  • 50-80 ml oil,
  • water.

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