Krvavica

UPOZORENJE: IZNUTRICE! Kobasica s krvi, koja se pravi u kontinentalnoj Hrvatskoj, kuhanjem svinjske krvi s punjenjem. Osim raznih dijelova svinje, punjenje se najčešće sastoji od heljde, ječma ili kukuruznog brašna. Jedu se zimi, obično s kiselim kupusom i restanim krumpirom – kuhanim krumpirom pirjanim na luku.

OFFAL WARNING! Blood sausage, made in continental Croatia by cooking pork blood with a filler. Apart from various pig parts, most often the filler consists of buckwheat, barley or corn flour. They’re eaten in winter, usually with sauerkraut and “restani krumpir” – boiled potatoes sautéed on onion.

Morana Zibar

Smaller than on TV. Her life consists of translating, writing, eating, drinking and being smart on pub quizzes. She hopes to transfer this passion on to her daughter.
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