Kalja

Kalja is an old peasant dish originating from Bosnia, with variants of it popular in Serbia and the Lika area of Croatia. In the past, the dish was made with a combination of lamb or sheep meat and cabbage or any available vegetables. Nowadays, it's mostly prepared with veal or lamb, potatoes, cabbage, onions, carrots, garlic, and tomatoes. The stew is simmered until the meat becomes tender. Kalja is traditionally served without side dishes, but it's often accompanied by a dollop of sour cream and a few slices of bread. The dish is especially comforting on cold winter days.