When I have too much deli meat I prepare this dish. Everyone loves it
Even though wasting food is a sin, with the current prices in stores, throwing away leftovers becomes almost unacceptable. When my refrigerator is full of leftover roasted meats and sausages, I reach for the recipe for a traditional delicacy. My family loves it.
Forszmak seems to have its glory days behind it. It used to frequently appear on Polish tables and could bravely compete with bigos (Hunter's Stew). It was a mandatory guest at tables after weddings, holidays, and parties, where the amount of food greatly exceeded the capabilities of the invited guests. For many people, the name of this dish sounds foreign, however, residents of the eastern part of Poland may lick their lips at the mere thought of it.
Lublin forszmak
Forszmak is a dish that somewhat resembles a meaty tomato-pepper stew. However, if you add more broth to it, you can confidently serve it as a thick, meat-filled soup. This dish includes pickles, which give it a distinctive, slightly sour taste. It's great for warming up, so I recommend preparing it for dinner on cold days.
Ingredients:
- 10.6 ounces of roasted meats and sausages,
- 1 small onion,
- 1 red bell pepper,
- 1 large pickled cucumber,
- 1 teaspoon of tomato concentrate,
- 1.7 cups of broth,
- salt and pepper,
- sweet paprika,
- hot paprika,
- marjoram.
Preparation method:
- I cut the meat and cold cuts into small pieces and fry them in a bit of oil, preferably in a pot.
- I add chopped onion and diced pepper and continue frying.
- To the pot, I pour in hot broth (it can be either meaty or vegetable) and season the whole with salt, pepper, sweet and hot paprika. Do this at your discretion - if you prefer a more distinct taste, add more hot paprika.
- When the whole thing comes to a boil, I cover the pot with a lid and simmer on low heat for an additional 10 minutes.
- After this time, I add diced pickles and cook for 5-7 minutes.
- At the end, I also add a tomato concentrate and season it with marjoram.
Depending on the effect you want to achieve, you can add more broth, so the appetizer turns into a soup. I often serve the finished dish with a slice of my favorite bread.
What to add to the hors d'oeuvre?
For this one-pot dish, you can also add other ingredients: chopped carrots, garlic pressed through a press, or mushrooms cut into slices or quarters. Among meats, a combination of pork shoulder, bacon, and sausage will also work - this doesn't have to be just a leftover dish. Depending on how many people you are cooking for, increase the amount of ingredients accordingly.
