Croatian Grah i Varivah, a popular dish from the heart of Croatia, is a warm and hearty bean soup that often doubles as a thick stew.
This recipe combines white beans, potatoes, vegetables, and smoked meats to create a comforting meal perfect for any occasion.
During our travels, we’ve had the pleasure of tasting this traditional dish in local homes and restaurants, discovering the joy it brings to families throughout the country.
As we experienced the rich flavors and comforting textures, we couldn’t help but be inspired to share our own version of this classic dish.
The unique combination of ingredients and spices, including the famous paprika and a touch of Vegeta seasoning, makes this soup a must-try.
Join us as we explore the story behind Croatian Grah i Varivah and guide you through the steps to recreate this satisfying meal in your own kitchen.
About Us
We are John and Laurel Rodgers, an American couple with a passion for travel and food. Our journey takes us around the world, exploring different cultures through their cuisines.
We believe that every recipe tells a story. That’s why we gather recipes from local restaurants and cooking classes. We love sharing these experiences with our readers.
Our blog features our adventures and the delicious dishes we encounter. One of our favorites is Croatian Grah i Varivah, a hearty bean stew that warms the heart. The rich flavors and comforting ingredients make it a must-try.
Connect with us to discover more recipes and stories. We are committed to wildlife preservation and share our experiences on that too. Check out more about our team and our journey at Boondocking Recipes and our wildlife efforts at Wildlife Preservation.
Join us as we explore the world, one dish at a time. We look forward to sharing our culinary adventures with you!
Why You’ll Love This Croatian Grah i Varivah Recipe
We love Croatian Grah i Varivah for many reasons. First, it’s a warm and comforting dish perfect for chilly days. The thick, hearty stew brings back memories of family gatherings and cozy nights.
This recipe is packed with flavors. The smoked meats give it a rich taste, while the spices create a unique blend that excites the palate.
Plus, it offers a great mix of ingredients:
- Beans: High in protein and filling.
- Vegetables: Carrots and potatoes add freshness.
- Smoked Pork: Adds depth and flavor.
Grah i Varivah is also budget-friendly. With simple ingredients, we can create a meal that feels special without breaking the bank.
It’s easy to prepare, making it a perfect choice for weeknight dinners.
We enjoy how versatile this dish is. You can adjust the ingredients depending on what you have at home. Feel free to add more vegetables or adjust the spices to suit your taste.
Sharing this recipe connects us to a rich tradition. It highlights the heartwarming nature of Croatian cooking and reminds us of our travels. Each bowl serves up a taste of culture and adventure.
In every serving, we feel the love and warmth that comes from cooking with family and friends. That’s what makes Grah i Varivah a favorite in our home.
What Makes This Recipe Special
Croatian Grah i Varivah stands out for many reasons. This dish is not just a meal; it’s a part of cultural heritage.
Rich Flavors
The combination of smoked meats, such as pork ribs and sausage, adds a deep flavor that warms the soul. We love how the spices, especially paprika and Vegeta, enhance the stew’s richness.
Hearty and Filling
Grah is thick and satisfying. Filled with white beans, potatoes, and various vegetables, it makes for a complete meal.
Comfort Food
This dish is perfect for cold days. The warmth of the soup provides comfort and brings people together around the table.
Tradition
In many Croatian homes, Grah is a staple, often enjoyed during family gatherings. Preparing this dish is a way to connect with family traditions and share stories of the past.
Nutritional Benefits
Packed with protein and fiber from the beans and meat, Grah is not only delicious but also nutritious. It’s a great option for those looking for a healthy yet filling meal.
With its combination of flavors and cultural significance, Grah i Varivah is truly special to us. It captures the essence of Croatian cuisine and community in each bowl.
Cooking Equipment Needed
To make Croatian Grah i Varivah, we need some essential cooking equipment. This helps ensure our dish turns out tasty and cooked properly.
Key Equipment:
- Heavy Stock Pot: A big, sturdy pot is crucial. It holds all the ingredients and allows for even cooking.
- Large Mixing Bowl: We can use this to soak and prepare the beans before cooking.
- Small Frying Pan: Helpful for browning meats or sautéing vegetables before adding them to the stew.
- Wooden Spoon: A good spoon is important for stirring and mixing everything together without scratching our pots.
Here’s a quick list of what we need:
| Equipment | Purpose |
|---|---|
| Heavy Stock Pot | Cooking the stew |
| Large Mixing Bowl | Soaking and preparing beans |
| Small Frying Pan | Browning meats and sautéing |
| Wooden Spoon | Stirring and mixing ingredients |
Having the right tools makes cooking more enjoyable. It helps us create the hearty and flavorful dish we all love. Let’s gather our equipment and get started!
Cooking Instructions
To make Croatian Grah i Varivah, we start by preparing the beans.
First, soak 1 cup of dried beans in salted water for 8-10 hours. This helps them cook evenly.
Once soaked, drain the beans and rinse them.
In a large pot, add the beans with 4 cups of water and a pinch of salt. Bring the water to a boil.
After boiling, reduce the heat to low-medium and cover the pot. Cook for about 30 minutes or until the beans are tender. Stir occasionally to prevent sticking.
Next, we can add ingredients for flavor. Consider adding smoked pork or other meats, along with onions, carrots, and spices.
Let everything simmer together for about 1-2 hours, allowing the flavors to blend.
Check the beans regularly, adding more water if needed. The final dish should have a thick, hearty consistency.
Serve the Grah hot, and enjoy it with a slice of bread or a sprinkle of fresh herbs. This dish captures the comforting flavors of Croatia!
Cooking Tips
When making Croatian Grah i Varivah, we have a few tips to help you achieve the best flavor and texture.
Soaking Beans
Start by soaking dried beans in water for 8-10 hours. This helps them cook faster and become tender.
We usually do this overnight.
Use Quality Ingredients
Select fresh ingredients. Good quality smoked meat and paprika make a big difference.
We like to use a spice blend called Vegeta for added flavor.
Cooking Temperature
Cook the soup slowly over low heat. This allows all the flavors to blend nicely.
We usually let it simmer for about 1.5 to 2 hours.
Adjusting Consistency
If the soup is too thick, add a little more water. If it’s too thin, let it simmer uncovered for a while.
Just keep an eye on it!
Enhancing Flavor
Add garlic and onions for rich flavor. We often sauté them at the beginning to bring out their natural sweetness.
Serving Suggestions
Serve Grah i Varivah hot, ideally with fresh bread. It’s perfect for dipping and enhances the whole meal experience.
Ingredients Needed for the Croatian Grah i Varivah Recipe
Dry beans borlotti beans
Dry smoked pork ribs
Smoked bacon
Garlic
Onion
Celery
Carrots
Potatoes
Lard
All-purpose flour
Tomato paste
Sweet Paprika
Hot Paprika
Bay leaf
Salt
Pepper
Vegeta (optional)
Instructions For Preparing the Croatian Grah i Varivah Recipe
Prepare the Beans
Soak dried beans in salted water for 8 hours, then drain and rinse. Add to a large stockpot, cover with water, and bring to a boil. Simmer for 5 minutes, then drain and rinse under cool water.
Build the Base
In the same pot, cook diced bacon on low heat until the fat renders and it turns slightly golden. Add onion, celery, and carrots, cooking until softened and lightly golden. Stir in tomato paste and cook for a minute until deepened in color, then mix in sweet and hot paprika. Add garlic and cook until fragrant.
Simmer the Stew
Return the beans to the pot along with smoked pork ribs and potatoes. Cover with water, submerging ingredients by about 2 inches. Season with salt, Vegeta (if using), black pepper, and a bay leaf. Bring to a boil, then reduce to a low simmer. Partially cover and cook for 2 ½ to 3 hours, stirring occasionally and adding water if needed, until the pork is tender and infused with flavor.
Make the Roux & Finish
In a small pan, stir lard and flour over medium-low heat until light golden, being careful not to burn it. Slowly add the roux to the stew, stirring continuously to prevent splattering. Adjust salt and add a generous amount of pepper to taste. Serve hot with rustic sourdough bread, with the meat either mixed in or served separately.
FAQs For the Croatian Grah i Varivah Recipe
Question: What is the Croatian Grah i Varivah Recipe?
A: The Croatian Grah i Varivah recipe is a hearty bean and vegetable stew often made with smoked meats, paprika, and various seasonings for a rich and comforting dish.
Question: What type of beans are used in the Croatian Grah i Varivah Recipe?
A: The Croatian Grah i Varivah recipe traditionally uses kidney beans or pinto beans, but other types of beans can be used depending on availability and preference.
Question: How long does it take to cook the Croatian Grah i Varivah Recipe?
A: The Croatian Grah i Varivah recipe usually takes about 1.5 to 2 hours to cook, allowing the flavors to fully develop and the beans to become tender.
Question: Can I make the Croatian Grah i Varivah Recipe without meat?
A: Yes, the Croatian Grah i Varivah recipe can be made vegetarian by omitting the smoked meat and using vegetable broth for a flavorful and satisfying dish.
Question: What is the best way to serve the Croatian Grah i Varivah Recipe?
A: The Croatian Grah i Varivah recipe is best served hot with crusty bread, a side of pickled vegetables, or a fresh salad for a complete meal.
Croatian Grah i Varivah Recipe
Ingredients
- 1.5 lbs borlotti beans dry beans peruano beans, cannellini beans, or great northern beans,.
- 1 rack pork ribs rack dry smoked or other dry smoked pork parts like the hocks. You can use less if desired like 1/2 rack.
- ½ cup smoked bacon diced
- 6 cloves garlic minced
- 1 onion large diced
- 2 stalks celery diced
- 4 carrots medium diced
- 4 potatoes large bite-sized chunks
- ½ cup lard or fat of choice
- ½ cup all-purpose flour
- 1 Tbsp tomato paste
- 2 teaspoons sweet paprika
- 1 teaspoon hot paprika
- 1 bay leaf
- salt & pepper to taste
- 1 teaspoon Vegeta optional
Instructions
Prepare the Beans
- Soak dried beans in salted water for 8 hours, then drain and rinse. Add to a large stockpot, cover with water, and bring to a boil. Simmer for 5 minutes, then drain and rinse under cool water.
Build the Base
- In the same pot, cook diced bacon on low heat until the fat renders and it turns slightly golden. Add onion, celery, and carrots, cooking until softened and lightly golden. Stir in tomato paste and cook for a minute until deepened in color, then mix in sweet and hot paprika. Add garlic and cook until fragrant.
Simmer the Stew
- Return the beans to the pot along with smoked pork ribs and potatoes. Cover with water, submerging ingredients by about 2 inches. Season with salt, Vegeta (if using), black pepper, and a bay leaf. Bring to a boil, then reduce to a low simmer. Partially cover and cook for 2 ½ to 3 hours, stirring occasionally and adding water if needed, until the pork is tender and infused with flavor.
Make the Roux & Finish
- In a small pan, stir lard and flour over medium-low heat until light golden, being careful not to burn it. Slowly add the roux to the stew, stirring continuously to prevent splattering. Adjust salt and add a generous amount of pepper to taste. Serve hot with rustic sourdough bread, with the meat either mixed in or served separately.
1 comment
This thick and hearty bean stew was packed with smoky, savory flavors. The beans were perfectly soft, and the sausage added a delicious richness. It was the kind of meal that warms you from the inside out—everyone at the table loved it.