Slavonian Čobanac (Slavonski čobanac)
Overview
Slavonski čobanac is a spicy paprika stew from Slavonia in eastern Croatia, cooked slowly in a cauldron over an open fire. It is always made with several kinds of meat, usually beef and pork and often game such as venison or wild boar, cut into cubes. A large amount of onion is softened in lard, the meat is browned, and plenty of sweet and hot paprika is added with garlic, bay leaf and sometimes tomato and wine. Water is added and the stew simmers for hours until the meat is tender and the broth is thick, red and fiery. It is eaten with fresh bread.
History
The name čobanac comes from čoban, an old word for shepherd, because shepherds cooked meat in cauldrons over the fire while out with their flocks. Today it is one of the best-known dishes of Slavonian cooking. It is made in big cauldrons for village feasts, festivals and hunting gatherings, and cooking contests where teams compete to make the best čobanac are popular across Slavonia.
Main ingredients
Beef, pork, game meat, onion, paprika, hot pepper. The soup is built on paprika broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Pork soups · More soups from Croatia
Recipe
Method
- 1
Soften the onions in the lard in a large pot or cauldron.
- 2
Add the meat and brown it.
- 3
Stir in the paprika, garlic, bay leaves and tomato paste, then add the wine.
- 44 h
Add water to cover and simmer slowly for 3 to 4 hours, adding water as needed.
- 5
Season and serve hot with bread.
- ✓
Serve. About 4h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
