Lešada od govedine

Ingredients:

• 1 kg of beef thigh
• 2 carrots
• 1 onions
• 1 root of selenium
• 1 parsley root
• 1 leek (optional)
• 1 white greens
• Beef bone (optional)
• Peppercorns
• Salt

Preparation:

Place meat and bone in hot water and cook for about 90 minutes. Add cleaned carrot, selenium, parsley, leek, white cabbage, pepper and salt. Cut the onion in half and toast it on the stovetop, then add it to the meat and continue cooking, skimming off the accumulated foam. When the meat is cooked, remove it from the soup and put it in a warm place, and strain the soup. Cut the meat into feta and serve with boiled root vegetables, and mashed potatoes, mashed potatoes or peas as a side dish. Serve the soup in the same plate as the feta meat or boil pasta, rice or semolina in it and serve separately.

Serving:

In Boka Kotor soup is served separately, usually with semolina gnocchi or rice. Hot soup and warm meat with root vegetables are always served, and the side dish can be served separately.

Interesting facts about the dish:

Lešada is often prepared with lamb in Boka Kotor. Boiled lamb is one of the oldest dishes in Boka, and lesada with beef with a side dish of vegetables is a recipe from the second half of the 19th century, arrived from Austria. Domesticated in the middle-class houses of that time, this lešada, along with fish, became a Bokele delicacy. Beef lesada is the favorite dish of Emperor Franjo Josip who, according to the chroniclers, did not sit down at the table unless beef lesada was served on it. The emperor’s favorite dish was accepted by his subjects, so today this dish is present in all parts of the former Austro-Hungarian state.