Healthy and full of protein meat we have forgotten. It tastes best in stew

In the times of the Polish People’s Republic, Poles had to make a lot of effort in the kitchen to prepare good and valuable meals from ingredients that were just available. They were popular offal, such as liver, hearts, tongues or lungswhich could be found quite easily, easier than meat. Many tasty main dishes, snacks were prepared from them, treated as extras for soups, a base of stews or preserves. A particularly popular dish, even served in restaurants, were lungs to sour. He was also a real rarity pork rushes stew. And we just encourage you to try to make it at home.

The offal is often overlooked in the diet because of their specific consistency, origin and taste. Meanwhile, pork lungs can be a great source of protein, vitamins and minerals.

100 g of raw pins contains only less than 100 kcal, which makes them a low -calorie product. In the same amount of meat There is as much as 16.6 g of proteinwhich makes it a great choice for people physically active and caring for the right level of this macronutrient in the diet.

The lungs are rich in B vitamins, including B12, B1, B2, B3, B5 and B6which are of great importance for the proper functioning of the nervous system and metabolism. In addition, they contain large amounts of iron, phosphorus, potassium, selenium, zinc, copper, magnesium, sodium and calcium. These minerals support the immune system, bone health and the production of red blood cells.

However, it cannot be hidden that The offal also has a high cholesterol content. In 100 g of the rush there are about 387 mg of this ingredient, which is why people prone to elevated cholesterol should consume them in moderation.

One of the best ways to Pork rush preparation is an aromatic stew. Its taste resembles traditional beef stew, but it gains on delicacy and a unique character.

Ingredients:

• 1 kg of pork rinses
• 2 onions
• 2 carrots
• 2 cloves of garlic
• 2 tablespoons of lard (or oil for a lighter version)
• 1 tablespoon of tomato concentrate
• 1 tablespoon of sweet pepper
• 1 tablespoon of marjoram
• 2 bay leaves
• 3 allspice grains
• 1 tablespoon of wheat flour (optional, to thicken the sauce)
• 500 ml of vegetable or meat broth
• Salt and pepper to taste

Preparation:

1. Praws cleansing – raw lung should be thoroughly washed and removed the trachea and excess tissues. Then cut them into strips or cubes.
2. Pre -cooking – put the lungs in a pot, pour water and cook for about 1.5 hours. After this time, strain, and when they cool down, cut them into smaller pieces.
3. Preparation of the base – in a large pot, warm up the lard, fry the chopped onion and garlic on it, and then add chopped carrots.
4. Adding meat – add chopped lungs to the vegetables and fry for a few minutes. Then add peppers, marjoram, bay leaves and allspice.
5. Stew – pour the whole broth, add tomato paste and stew under cover for about 45 minutes.
6. Sauce thickening – optionally, you can add flour mixed with a little water to make the sauce more thick. Season with salt and pepper to taste.
7. Slow – stew tastes best with buckwheat, potatoes or homemade bread.

Although offal can arouse mixed feelings, it is worth eating them at least from time to time. Pork lungs are a cheap, nourishing and protein -rich product that provides the body with many valuable ingredients. Prepared in the form of stews, they gain taste and aroma, and their delicate consistency makes them perfectly blend with traditional Polish additions. It is worth giving them a second chance and bringing them to the kitchen is healthy and full of protein meat, which unfortunately we have forgotten.

Sources: Terazpoczy.pl