Govnač stew (potato puree and white cabbage)

The photo shows govnač stew (potato puree and white cabbage). Meat from the beef broth, gownač stew (potato puree and white cabbage) and apples in batter was a frequent Monday lunch. they ate the beef which was left over from the classic Sunday lunch: beef broth, beef from the broth, and roast potatoes. Apples from local orchards were either dried or stored fresh in cellars throughout the winter. They were used for strudel, apple mousse, compote or fried in beer dough.