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Bosnian Pot

Updated on April 24, 2013

Best of Bosnian Food

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Bosnian fine Food, make it Shine

5 stars from 4 ratings of Bosnian Pot

Our favorite Bosnian Meal

Every nation has something unique to show to the rest of the world. Every corner of the planet has some special and magical recipes. Here in Bosnia, one of the most popular and really unique one, is Bosnian Pot meal. Need some effort and time, but the end result is one symphony of savory.

Bosnian Pot is a traditional meal, known for centuries. I love to prepare it when I am outdoor. Need some wood for fire, copper pot and goodwill to surprise my wife. I got this recipe from my colleague, who is really an artist for all kind of food. Meet and barbeque are his specialty, but he is also quite well trained for different kinds of pots, broths and other.

There are many variations of this special food, but the main ingredients are always same. You can't make it without at least two kinds of meat, cabbage and potato. The dish is not intended for some special class of people. It's popular among the poor and rich for hundreds of years. Originally it is made in a ceramic pot, but the copper one I own is proven good.

You need patience and care when you work on it. Prepare enough wood, enjoy the nice weather and just from time to time check the pot. Listen to its whispering and try to catch the story. Final result is shiny, happy people, gathered around the table and tasting the history and health.


Cook Time

Prep time: 30 min
Cook time: 3 hours
Ready in: 3 hours 30 min
Yields: Enough for 6 people, or even more.

Set the fire

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Ingredients

  • 0.75 Kg Beef, Chopped, medium pieces
  • 0.75 Kg Lamb, Chopped, medium pieces
  • 1 Cabbage, Chopped into quarters
  • 0.5 Kg Potatoes, Sliced into halves
  • 3 or 4 pieces Tomatoes, Sliced into halves
  • 2 or 3pieces Carrots, Not to much cut
  • One stipe Parsley
  • 2 pieces Garlic, Whole shelled
  • 2 pieces Onion, Rougly sliced
  • 1 spoon Cooking Oil
  • 1 spoon Vinegar
  • 2 Peppers
  • Black pepercorns
  • Salt
  • Peas, Randomly
  • Herbs, Optionally

Mixed like Bosnia

Ingredients
Ingredients | Source
Bosnian Pot
Bosnian Pot | Source

How to prepare Bosnian Pot

  1. The main idea is to make layers in the pot. You combine one layer of vegetable, then one with meat. Personally I put onion first, then layer with beef, than cabbage and so on.
  2. When you fill the pot to the top (sounds good :)) put the cover on and bring it under the fire you already prepared. Fire should be very weak, only embers with small flickers.
  3. Cooking is on the very low heat. It is important not to overdrive with the heat, because you don't pour water inside. Meal is cooked in its own juices, so that's why is so tasty and nice. Most of the water comes from cabbage and tomato. If the meet is carefully selected, taste and smell should be wonderful!
  4. From time to time, every half hour, check the fire and just listen to the pot. If it sings nice whispering song, then everything is fine. If it tries to get up the cover and sings a loud, kill the fire and make it low profile.
  5. How do you know when it's finished? After two or three hours check the cabbage or potato inside. If it is cooked, the rest of the pot is also more than fine.
  6. Enjoy your meal!

Strong and healthy Food

Nutrition Facts
Serving size: 0.5 Kg
Calories 900
Calories from Fat360
% Daily Value *
Fat 40 g62%
Saturated fat 30 g150%
Unsaturated fat 20 g
Carbohydrates 200 g67%
Sugar 20 g
Protein 30 g60%
Cholesterol 85 mg28%
Sodium 550 mg23%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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    • baja2013 profile imageAUTHOR

      Bajazid 

      4 years ago from Sarajevo, Bosnia

      Thanks!

    • IslandBites profile image

      IslandBites 

      5 years ago from Puerto Rico

      Nice recipe!

    • baja2013 profile imageAUTHOR

      Bajazid 

      5 years ago from Sarajevo, Bosnia

      Sheila and Rajan, thanks for nice words. You are always welcome here!

    • sgbrown profile image

      Sheila Brown 

      5 years ago from Southern Oklahoma

      I love the way you describe the way the pot sings. Your choice of words here is just beautiful! The food sounds wonderful as well. This would be something I would love to cook over an open fire. You did a wonderful job here! Voted up, useful and sharing! :)

    • rajan jolly profile image

      Rajan Singh Jolly 

      5 years ago from From Mumbai, presently in Jalandhar,INDIA.

      Very interesting recipe and certainly worth a try!

    • baja2013 profile imageAUTHOR

      Bajazid 

      5 years ago from Sarajevo, Bosnia

      Thank you Suzana and RTalloni! Glad you like to try new recipes. Come again, I will make another hub. Maybe about roasted lamb, special!

    • RTalloni profile image

      RTalloni 

      5 years ago from the short journey

      This looks like a wonderful recipe and what a delightful thing it would be to relax while cooking those yum layers over an open fire!

    • Vacation Trip profile image

      Susan 

      5 years ago from India

      I have never heard of this dish. It sounds interesting and looks yummy. Thank you baja2013 for sharing this unique recipe. Voted up.

    • baja2013 profile imageAUTHOR

      Bajazid 

      5 years ago from Sarajevo, Bosnia

      Thank you Theresa! That's the same dish, only in Bosnian variation. Love this idea about adding some mushrooms. My next pot will goe with it.

    • phdast7 profile image

      Theresa Ast 

      5 years ago from Atlanta, Georgia

      Great Hub baja and your recipe and method of preparation sound wonderful. :) My father is Polish and a very famous Polish dish is called Bigos or Hunter's Stew. I cook it inside, but traditionally it was cooked outside and it reminds me of One Pot.

      The basis of Bigos is two kinds of meat, whatever the hunter has caught that day, potatoes, carrots, mushrooms, onions, equal amounts of fresh cabbage and sauerkraut. Pieces and herbs to taste and of course, long slow cooking. My Bopcia always served it with hearty pumpernickel bread. A very satisfying meal. I really like your Hub. Sharing. Theresa

    • baja2013 profile imageAUTHOR

      Bajazid 

      5 years ago from Sarajevo, Bosnia

      Thanks for reading my hub. Greek salad is my favorite one!

    • Elias Zanetti profile image

      Elias Zanetti 

      5 years ago from Athens, Greece

      Interesting, it's actually the first Bosnian recipe I now know :)

    • baja2013 profile imageAUTHOR

      Bajazid 

      5 years ago from Sarajevo, Bosnia

      Done! Thanks for your kind remark.

    • profile image

      wilson 

      5 years ago

      great hub. just swap word 'receipt' for 'recipe' :)

    • DeborahNeyens profile image

      Deborah Neyens 

      5 years ago from Iowa

      This looks delicious. I like to camp and I can see myself making this over the campfire on a future camping trip. Thanks for sharing your recipe!

    • baja2013 profile imageAUTHOR

      Bajazid 

      5 years ago from Sarajevo, Bosnia

      Thanks for your comment! Today is nice weather here, lot of sun and so green grass. Ideal for some outdoor cooking. We'll se what will happen.

    • Au fait profile image

      C E Clark 

      5 years ago from North Texas

      Your photo makes this dish look so good! I haven't eaten yet today and here I am reading delicious looking recipes! I look forward to trying this recipe out. Thank you for sharing it. I love to try new things and it sounds all the more interesting and enticing because it is a special dish of Bosnia.

    • baja2013 profile imageAUTHOR

      Bajazid 

      5 years ago from Sarajevo, Bosnia

      It's not necessary to cook it outside, over fire :)

      I think ceramic pot (teracota) is maybe the best option. It needs low heat and long time.

      That second one recipe is also popular here in the wintertime, named Sarma. Especially with pickled cabbage.

    • aviannovice profile image

      Deb Hirt 

      5 years ago from Stillwater, OK

      The only thing that she didn't do was cook it outside over the fire. The pot was on the back burner of the stove all day, but the ingredients were the same. It was how I developed my love for cabbage. She would also make stuffed cabbage with ground beef, rice, tomatoes, and a few spices, which included a bit of cinnamon.

    • baja2013 profile imageAUTHOR

      Bajazid 

      5 years ago from Sarajevo, Bosnia

      So happy that I reminded you on this great meal. Please tell me whether it was some Lituanian Pot or really Bosnian recipe?

    • aviannovice profile image

      Deb Hirt 

      5 years ago from Stillwater, OK

      My mother's family came from Lithuania, and you will be pleased to know that this was in her recipe file. I have enjoyed this many times, and it brought back so many memories. I can't make a fire where I live, but let me tell you, this is going in a pot on the oven as soon as I am able to go shopping. Thanks for the great memories, and I salute you, Baja!

    • travmaj profile image

      travmaj 

      5 years ago from australia

      This is definitely my kind of food - it looks and sounds delicious. Thank you - I will be trying it.

    • baja2013 profile imageAUTHOR

      Bajazid 

      5 years ago from Sarajevo, Bosnia

      And I would like to post some photos here on HP. Wonder how that will look in Canada :)

      I am happy you like the hub!

    • kidscrafts profile image

      kidscrafts 

      5 years ago from Ottawa, Canada

      This looks just delicious! I really want to try this recipe! I will copy that on my compture to place it with my other recipes. I love to discover new recipes!

      Thank you for sharing :-)

    • baja2013 profile imageAUTHOR

      Bajazid 

      5 years ago from Sarajevo, Bosnia

      Thank you Paolo! There are also some other traditionally meals from Bosnia. Maybe in next hub or later.

      If you make it let me know how was it.

    • PaoloJpm profile image

      John Paolo B.Magdaluyo 

      5 years ago from Philippine

      Very nice hub! I hope I can make one of that great looking and maybe tasting according to my way of cooking it. Anyway, very complete hub!

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