Rastika

Preparation steps

• We clean the raštika by removing the old, hard parts with a knife, and cut the rest into a pot with hot water and boil it briefly (about 10 minutes). In another pot on fat and a little oil, sauté onions, peppers, carrots (previously cut into small pieces). If necessary, cover with water. The longer we simmer over low heat, the tastier it is. When it is cooked, add sliced ​​potatoes and tomatoes, and soon dried meat (if we don't have meat, we can cut bacon into egg-sized pieces and add sausages, etc. at the end). Stir in a little and mix the flour through your fingers. We add water to cover. Add spices as desired. Cook until the meat (bacon) is half soft. Then add the drained raštika. We cook until the end (no need to overcook!). Just before the end, stir in the finely chopped garlic.