Croatian Comfort Food, Lešo Meso

beef

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Turkey is lower in fat while chicken thighs are more economical.

pork

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Tenderloin is leaner, while shoulder is more affordable.

horseradish

🥗Healthier: wasabi

💰Cheaper: prepared mustard

Wasabi is a lower-calorie alternative, and mustard is often cheaper.

sauerkraut

🥗Healthier: fresh cabbage

💰Cheaper: pickled cabbage

Fresh cabbage offers a healthier option, while pickled is often less expensive.

Begin by browning the beef in a large pot with a knob of butter and a bit of olive oil.

Cut the short rib into manageable chunks, removing excess fat and sinew, and save the bone for the broth.

Brown the beef in batches to avoid crowding the pot.

Once the beef is browned, add chopped carrots, parsley root, and celery root to the pot and cook for 2-3 minutes until they start to brown.

Add the browned beef back into the pot along with the juices from the plate.

Fill the pot with water until everything is covered.

Add the leaf of savoy cabbage, halved onion, and parsley leaves (removing the stems).

Bring the pot to a boil and skim off any scum that rises to the surface.

Season the soup and let it simmer for about 2 hours, skimming scum as necessary.

Check the beef for tenderness by twisting a fork; it should fall apart easily when done.

Remove the beef from the pot and place it on a side plate, keeping the bones in the soup to continue simmering.

Cooking Techniques

Equipment Needed

Spice Level: