Pleskavica
Pleskavica.
Photo: Shutterstock.com One of the most famous Balkan dishes. It is a large, flat patty of ground beef and pork, grilled. Traditionally served with spicy sauce and kaymak.
Winter meat eater: 10 meat dishes from around the world. Read the article >>
Pleskavica in Serbian
Pljeskavica is also prepared from the same mixture:
- The minced meat is divided into balls weighing 200-250 g and placed between two pieces of cellophane, greased with oil.
- After which it is evenly pressed with a kitchen board until the cake is 1-1.5 cm thick. When stuffed pljeskavica is prepared, the cakes are made thinner, and between them they put a filling of onion, cheese and ham - everything is finely chopped! - and connect the edges of the cakes
- And finally, all this deliciousness is baked on the grill, abundantly filling the surroundings with an unforgettable aroma to the envy of the neighbors. Although, according to the old Serbian tradition, why not invite them too?
Rakia
Rakia.
Photo: Shutterstock.com A distillate is distilled from the fermented juices, and then it is aged in oak barrels. The most popular is slivovitz, which in 2007 even became the first Serbian product protected by an EU certificate. In addition to plum brandy, in the republic you can try a drink made from grapes, pears, apples, apricots, cherries and mulberries. They drink rakija slowly, in small sips, savoring it.
Homemade: mash, liqueurs and homemade wines. Read the article >>
Let's taste Serbia: prepare pljeskavica and čevapčić
How to cook a tasty and satisfying lunch from one piece of meat?
Serbian cuisine is simply impossible to imagine without meat. Pljeskavica, čevapčići, ražniči and various types of sausages are offered as main dishes in almost every restaurant in Serbia.
We invite you to try the national delicacies of the Serbian people and prepare the most popular ones for lunch. And Serbian chef Serge Markovich will help us with this.
Watch the video recipes in the Burden of Lunch program.
For starters, let's prepare aromatic lentil soup.
We will need:
• beef, • Uzbek lentils, • potatoes, • carrots, • celery root, • olive oil, • water, • onions and leeks, garlic, • salt, pepper
Let's prepare it like this:
1. For the broth, take beef. Cut the meat into small pieces, add water and put on fire. 2. While the broth is cooking, take the onion, peel it and cut it into half rings. 3. Peel the celery root and cut into small slices. 4. Next, finely chop the ginger, pepper and carrots. 5. Place vegetables in a pan and fry them. To make the soup cook faster, add the juice of half a lemon. 6. Before adding the lentils, they should be left in water for several hours. This way it will cook much faster. 7. Fill the pre-fried vegetables in a saucepan with cold water. This is the only way they give nutritional values to the broth, and do not store them inside. 8. Pass the vegetables through a blender. So even the pickiest people won’t find onions in the soup. 9. Add lentils, potatoes, and then meat to the vegetable puree. 10. Continue cooking the soup until ready, and then put it on plates and sprinkle with herbs.
The next item on our Serbian lunch will be Pljeskavica. This is one of the most popular dishes of Serbian cuisine. Of course, this is not the same pljeskavica that you can taste in Serbia with aromatic smoke and original cheese. We offer you an adapted version for Russian cuisine.
The most important ingredient here, of course, is meat. It can be beef, lamb or pork. Choose and mix at your discretion. The main thing is not to add chicken: Serbs do not like to eat or cook it.
Pleskavica “a la original”
We will need:
• ground beef, • sparkling water, • salt, pepper, seasoning, • garlic, • onion
Let's prepare it like this:
1. Pass the beef through a meat grinder. Meat for pljeskavica should have a small layer of fat in order for the cutlets to be juicy. 2. Add sea salt to the minced meat (1 tablespoon per kilogram of meat). You can add spices to taste. 3. Pour in 100-150 ml of water with gas. This way the meat will better absorb the aroma of spices and rise like yeast dough. 4. It is advisable to leave the minced meat in the refrigerator for one day so that all the salt is evenly distributed throughout the meat. 5. Before removing the meat, you need to coat the minced meat with vegetable oil to avoid weathering. 6. Next, cover the bowl with the minced meat with film, in which we make holes so that oxygen can flow to the minced meat.
If you want to make “true gourmet” pleskaviica, you need to add a few more ingredients.
7. Take a piece of fragrant bacon and cut it into small cubes. We do the same with cheese. You can choose the filling ingredients according to your taste. 8. Finely chop the parsley and garlic. 9. All filling ingredients can either be mixed into the minced meat or placed inside the cutlet. 10. Don't forget to add chopped onions. 11. Then we send the pljeskavica to the frying pan. Of course, a grill would be ideal. 12. The degree of roasting and cooking time depend on the wishes of the guests. We advise you to leave the cutlet slightly pink inside.
From the same minced meat you can make Serbian-style cevapcici .
We will need:
• minced beef, • sparkling water, • salt, • pepper, • oregano
Let's prepare it like this:
1. The main difference between ćevapčić and pljeskavica is considered to be onion. There is no need to add it here. 2. Next, sleight of hand and one plastic bottle will come in handy. Cut off the neck and pass the minced meat through it. You should have perfect sausages. 3. Fry them in oil until cooked.
a healthy and tasty side dish for meat dishes . To do this we take potatoes, peppers,
onion, garlic and cut into medium-sized slices.
Then brush the vegetables with olive oil on all sides to form a crust.
Place in the oven at 200°C until done.
Place prepared pljeskavica, cevavcici and aromatic vegetables on a plate.
Bon appetit!
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– 18.01.2019 02.04.2019 0
Pleskavitsa is a thin meat cutlet with paprika and onions, the hallmark of Balkan cuisine: this dish is served in elite restaurants, budget cafes and is always prepared at home for dear guests. Juicy, crispy and aromatic, classic pljeskavica has a diameter of at least 15 cm, and therefore is very filling. The secret of the unique taste lies in the cooking technology. All traditions are observed in the recipe for Serbian-style pljeskavica from Serge Markovic, a famous chef in the Balkans.
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Serbian Pleskavica recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of Pleskavica Srpska.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 270.3 kcal | 1684 kcal | 16.1% | 6% | 623 g |
| Squirrels | 16 g | 76 g | 21.1% | 7.8% | 475 g |
| Fats | 22.6 g | 56 g | 40.4% | 14.9% | 248 g |
| Carbohydrates | 0.8 g | 219 g | 0.4% | 0.1% | 27375 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 1.8% | 2000 g |
| Water | 35 g | 2273 g | 1.5% | 0.6% | 6494 g |
| Vitamins | |||||
| Vitamin A, RE | 9.7 mcg | 900 mcg | 1.1% | 0.4% | 9278 g |
| beta carotene | 0.086 mg | 5 mg | 1.7% | 0.6% | 5814 g |
| Vitamin B1, thiamine | 0.272 mg | 1.5 mg | 18.1% | 6.7% | 551 g |
| Vitamin B2, riboflavin | 0.222 mg | 1.8 mg | 12.3% | 4.6% | 811 g |
| Vitamin B4, choline | 77.02 mg | 500 mg | 15.4% | 5.7% | 649 g |
| Vitamin B5, pantothenic | 0.768 mg | 5 mg | 15.4% | 5.7% | 651 g |
| Vitamin B6, pyridoxine | 0.392 mg | 2 mg | 19.6% | 7.3% | 510 g |
| Vitamin B9, folates | 10.704 mcg | 400 mcg | 2.7% | 1% | 3737 g |
| Vitamin B12, cobalamin | 1.377 mcg | 3 mcg | 45.9% | 17% | 218 g |
| Vitamin C, ascorbic acid | 1.27 mg | 90 mg | 1.4% | 0.5% | 7087 g |
| Vitamin D, calciferol | 0.006 mcg | 10 mcg | 0.1% | 166667 g | |
| Vitamin E, alpha tocopherol, TE | 0.896 mg | 15 mg | 6% | 2.2% | 1674 g |
| Vitamin H, biotin | 1.661 mcg | 50 mcg | 3.3% | 1.2% | 3010 g |
| Vitamin K, phylloquinone | 0.8 mcg | 120 mcg | 0.7% | 0.3% | 15000 g |
| Vitamin RR, NE | 7.2965 mg | 20 mg | 36.5% | 13.5% | 274 g |
| Macronutrients | |||||
| Potassium, K | 265.34 mg | 2500 mg | 10.6% | 3.9% | 942 g |
| Calcium, Ca | 23.23 mg | 1000 mg | 2.3% | 0.9% | 4305 g |
| Magnesium, Mg | 23.41 mg | 400 mg | 5.9% | 2.2% | 1709 |
| Sodium, Na | 248.9 mg | 1300 mg | 19.1% | 7.1% | 522 g |
| Sera, S | 253.54 mg | 1000 mg | 25.4% | 9.4% | 394 g |
| Phosphorus, Ph | 166.8 mg | 800 mg | 20.9% | 7.7% | 480 g |
| Chlorine, Cl | 377.88 mg | 2300 mg | 16.4% | 6.1% | 609 g |
| Microelements | |||||
| Bor, B | 15.9 mcg | ~ | |||
| Iron, Fe | 2.28 mg | 18 mg | 12.7% | 4.7% | 789 g |
| Yod, I | 9.46 mcg | 150 mcg | 6.3% | 2.3% | 1586 g |
| Cobalt, Co | 10.013 mcg | 10 mcg | 100.1% | 37% | 100 g |
| Manganese, Mn | 0.0762 mg | 2 mg | 3.8% | 1.4% | 2625 g |
| Copper, Cu | 161.32 mcg | 1000 mcg | 16.1% | 6% | 620 g |
| Molybdenum, Mo | 13.934 mcg | 70 mcg | 19.9% | 7.4% | 502 g |
| Selenium, Se | 0.03 mcg | 55 mcg | 0.1% | 183333 g | |
| Fluorine, F | 74.15 mcg | 4000 mcg | 1.9% | 0.7% | 5394 g |
| Chromium, Cr | 13.03 mcg | 50 mcg | 26.1% | 9.7% | 384 g |
| Zinc, Zn | 2.9319 mg | 12 mg | 24.4% | 9% | 409 g |
| Sterols (sterols) | |||||
| Cholesterol | 0.6 mg | max 300 mg |
The energy value of Pleskavica Serbian is 270.3 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
