Grenadirmarš

Tale jed z zelo duhovitim imenom menda izvira iz avstro-ogrskih časov in je bila v času prve svetovne vojne in nasploh med služenjem takratne vojske pogosto na sporedu med soldati, kot je bil pasulj kasneje, v okviru Kraljevine SHS in SFRJ.

Jed je postala priljubljena zlasti med družinami zasavskih rudarjev in je seveda tiste, varčevalne vrste, saj upošteva načelo kar ne porabiš danes, ne zavrzi, ampak vključi v jutrišnji jedilnik, vsaj pri naši babici, Zasavki, je bilo tako, ko nam je kot otrokom velikokrat pripravljala to sicer zelo enostavno zadevščino.

Če so ji od prejšnjega dne ostali bodisi krompir bodisi testenine ali pa celo vsakega malo, si že vedel, kaj bo naslednjič za kosilo. :)

Denimo, da so ji ostale testenine, največkrat so bili to kar makaroni; takrat je skuhala krompir, ga olupila, narezala na rezine in ga na ocvirkih, na čebuli, lahko pa tudi na obojem, prepražila skupaj s (seveda že kuhanimi) makaroni, tako da se je vse lepo zlatorjavo zapeklo.

Jed je lahko samostojna, v kombinaciji z mesom, mi smo ponavadi imeli govedino iz juhe, ali pa se jo poje z eno dobro solato.

[o zanimivem izvoru jedi sem se poučila v kuharski monografiji Okusiti Slovenijo Janeza Bogataja]
 
* In še mimogrede, če iščete izvirno in malo hudomušno darilo, tukajle so vražje knapovske gate. :)

This dish has a very unique, funny name [=grenadier march] and originates from the Austro-Hungarian times, of which our country was a part of at the time, and was very common among our soldiers in the First World War and in the army then in general.

Later the dish became popular in lives of families in Zasavje, which is known as miner’s area. It is a modest kind of a dish, following the principle of using the leftovers from yesterday; at least our grandma, who was from that region, did it this way when she had been preparing lunches for us, kids.

If she had had some extra pasta left, usually it was macaroni, the next day she cooked potatoes, peeled and sliced them and then she fried them on onion or cracklings or even both together with (already cooked, of course) macaroni until it was crispy and golden-brown.

It was the same procedure, if there were some potatoes or both, macaroni and potatoes, left the previous day, a very saving-money recipe indeed. :)

It can be eaten alone, in combination with meat, we usually had beef from soup, or together with a good salad.

[I found information about the origin in the cookbook Taste Slovenia by Janez Bogataj]

* And, by the way, if you are looking for a mischievous New Year’s present, here is Vražje gate shop from that region; so called devilish underwear :), very comfortable panties and boxers, originally designed for our miners, but now available for purchase.