Wedding Sauerkraut
Wedding Sauerkraut Wedding Cabbage-Sauerkraut is a traditional Serbian dish. The name itself indicates that it is used for a larger party...
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The Simplest Sauerkraut — without any Additives
The Simplest Sauerkraut – without any Additives You want a nice and tasty stew without spices. Well, this is the right recipe for how to...
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Serbian Sarma of the Užice Region
Serbian Sarma of the Užice Region Sarma is a traditional Serbian dish, and there are several ways to prepare it. This is the original...
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Roast Lamb with Baked Potatoes and Sauerkraut
Roast Lamb with Baked Potatoes and Sauerkraut The first rule: When roasting any type of meat is to choose a nice and high-quality piece....
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The Best Sauerkraut in the Oven
The Best Sauerkraut in the Oven Grated cabbage is very healthy and should be consumed a lot during the winter, it is full of vitamin C,...
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Rich Sauerkraut with Meat in the Oven Lena
Rich Sauerkraut with Meat in the Oven Lena This is one of the ways Serbs prepare it and this is one of our traditional dishes. If you...
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Sarma Lena
Sarma Lena I have this recipe for sarma for a long time, and I make it regularly according to this recipe. You have two options to make...
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Top Sarma Lena
Top Sarma Lena Sarma is a traditional and delicious dish from Serbia, this is an old recipe of my mother and my grandmother. A...
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Sauerkraut with Dried Meat Lena
Sauerkraut with Dried Meat Lena Very good food and tasty, rich in vitamins and proteins, very easy to make. Follow recipe. Ingredients:...
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Macedonian Baked Sarma Lena
Macedonian Baked Sarma Lena Sarma is made in several ways and is a traditional Serbian dish, this recipe is Macedonian, and the trick is...
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Sarma as a Serbian Traditional Food
Sarma as a Serbian Traditional Food Traditional Serbian dish, everyone loves it, with sauerkraut and minced meat, I enclose two recipes,...
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Original old recipe Sarma as a Serbian brand
Original old recipe Sarma as a Serbian brand Sarma is a traditional Serbian main dish, the Turks make it differently, they are a little...
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