Mastering the Art of Making Sarma: The Debate on Including Egg in the Mixture

A heated debate on the preparation of Sarma has taken place on social media recently. While some believe that adding an egg to the mixture helps to bind the ingredients together and make it firmer, others argue that it has no place in this dish. We at [Journalist] are curious about your preferred method, and have found a unique recipe from “The Book for Every Woman,” published in 1952 by the Croatian Peasant Press. According to this source, an egg is indeed a key ingredient in making Sarma.

The recipe calls for mixing all of the ingredients listed under ‘Sarma filling’ together in a bowl. To prepare the greens, remove their leaves and cut them into thinner ribs without injuring them. Place a spoonful of sauerkraut on top of each leaf and fold the end closest to your little finger over it, then wrap the rest of the filling with another layer of leaf. The remaining unwrapped end should be pressed down with your fingers.

To make the broth, bring water or soup to a boil and add chopped greens, salt and sugar cubes if needed (for sour greens) or whey instead of water (if available). Once everything is well combined, cover the pot with a lid and cook slowly for around 3 to 4 hours before serving sardines on top of the greens.

This recipe may seem unusual compared to other Sarma recipes out there but it’s worth giving it a try as you might find it delicious!

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