Yesterday, in the courtyard of the Church of the Holy Resurrection in Chicago, the traditional “Kotlićijada” (stew cook-off) was held, where ladles, spoons, knives, and forks were crossed by numerous teams of gourmands, enthusiasts, and professional chefs.
Chopping, dicing, and simmering began early in the morning, and when the Kotlićijada was officially opened around noon, all that was left was to add the final spices, and the intoxicating aroma spread throughout the neighborhood, attracting even those who had not planned to be guests.
Under the tents, a whole lot of everything was being prepared, from venison to fish stew, from wedding cabbage to army beans, there was some grilled meat, and of course, appetizers – for those hungry to pass the time while the main dish was simmering in the cauldron.
Due to hungry guests who skipped breakfast for this occasion, and the first-class spoon-fed dishes, most tables and cauldrons were emptied in the first hour.
When the goulash and stews ran out, they moved on to beans and appetizers. When that was gone too, comfort was sought in homemade rakija.
The stand of the previous year’s winner, the Zastava team, was immediately under attack by hungry visitors who wanted to taste how the champions did it.
“We prepared double portions but didn’t last long, everything was emptied in record time, and only the buttons remained, or rather roasted chestnuts, as a consolation for those who missed the main course,” said team captain Ranko Ristić.
THE CHAMPION’S CAULDRON WAS EMPTIED QUICKLY: Team “Zastava” in its entirety.
The “Bosnian Bears” team had the best marketing, emphasizing that the main ingredient of their cauldron was the meat of a Bosnian mountain bear, which was specially brought over the ocean for this occasion.
GOOD BEAR MAKES GOOD SOUP: Team “Bosnian Bears” had the best marketing
The jury had the most difficult task, as they had to award prizes among very strong and equal competition, where nuances made the difference.
“It will be difficult to decide as everyone has prepared very well for today’s Kotlićijada, never a larger and stronger competition,” Damjan Dikanović, president of the jury, told us, just before retiring with his jury colleagues for deliberation.
In the end, the first prize rightfully went to the “Serbian Hunters” team, which focused on game meat, and their main asset for victory was a fantastic venison goulash, the quality of which can be attested to by the Serbian Times reporter.
WELL-DESERVED: The venison stew of the “Serbian Hunters” delighted guests and the jury
Team captain and head chef, Bojan Aleksić, modestly attributed the credit to teamwork as the most important secret ingredient that brought them the title.
The second and third prizes were taken by the “Professors” and “Bikers” teams, respectively.
SECOND PLACE: The fish stew made from 6 types of fish was the key asset of the “Professors” team
This year’s Kotlićijada was rated as the most attended in terms of visitors, the largest in terms of participants, and the most successful in terms of food quality.
For the next one, of course, it is expected to reach and surpass those standards.
HALF OF CHICAGO SMELLLED OF SERBIAN KOTLIĆIJADA: Kotlićijada 2024 the best one so far!
Tekst: Antonije Kovačević Foto: Antonije Kovačević, Saša Lukić (Srpska televizija)
FIND OUT MORE:
AMERICANS THANK SERBS FOR HURRICANE RELIEF: ‘You’re doing what our government can’t!’”
PATRIARCH VISITS SERBS IN CANADA: “I haven’t felt such warmth in a long time!”