#forszmak

[adamsq4rcu]

#zwiedzamy #lublin #forszmak #odpoczynek

[viridiansunlight]

Forszmak, or Viri does regional kitchen

So, my flatmate is a young un and asked me if I can make him forszmak. I had no friggen idea what the heck is he going at, but I googled it and was like, ‘sure kiddo just buy me ingredients’

I still ended up buying bacon and big onion. Those were pmuch fundamental parts of this dish.

Nevertheless, it tastes divine and I feel it would be unforgivable if I wouldn’t share it with you

Ingredients:

1 can of tomatoes, preferably diced

1 can of red beans

1 can of corn

1 large onion, diced

2 tablespoons of oil (I used olive oil, but regular cooking oil will do)

3 cloves of garlic, diced

1 large soured cucumber (if you don’t have a polish shop around i think you can use a large pickle), you guessed it, diced

sensible amount of bacon, ham and/or pretty much any other meat you have in your fridge (except for fish, it wont work). after dicing it it should be 2 handfuls of meat. Meat should be in a frying-friendly pieces (diced)

about one liter of stock (i used chicken stock, you can totally use vegetable stock if you’d feel it’s too meaty, or beef stock if you want it to be even more meaty). Not diced.

2 teaspoons of powdered sweet paprika

salt, pepper, oregano, basil to taste

Preparation:

Prepare stock. To cooling stock, add diced garlic and diced cucumber, and let the flavours mix.

Heat the oil on frying pan, add diced onion and fry for 2 minutes, stirring so it wont get too brown.

Add various meats and fry for 10 minutes, stirring

After that time, add a can of beans and a can of corn, stir it well, and fry for 2 minutes.

After 2 minutes, add a can of tomatoes (hopefully you diced them beforehand!) and stirr in paprika, salt, pepper, oregano and basil.

Make it as uniform as possible from a riot of ingredients and colors. It should be well mixed.

Cook it for about 20 minutes, to reduce the moisture, stirring every few minutes

Add it to the stock with garlic, and stirr mightily.

Then, put the stock on heat and cook it for about 20-30 minutes, to reduce it into a dense, thick soup. You can stirr in some extra oregano and basil at the end of cooking.

Serve with bread, or even alone.

Devour!