Bosnian cuisine

Bosanski lonac (Bosnian pot stew)

Layers of meat and vegetables slow-cooked for hours in a clay pot.

Well-cooked hot dish

Bosanski lonac (Bosnian pot stew) — Bosnian cuisine. Photograph of the dish.

Ingredients

Meat and vegetables are layered, covered with water and slow-cooked for 3–4 hours.

Cook meat right through: steaming hot inside, with no pink parts or pink juices.

Long cooking makes the meat very tender and safe; cook the parsley in the pot. Serve hot and refrigerate leftovers within an hour.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Once, until steaming hot all the way through; in a microwave, stir halfway.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
Stomach and gut. High in fibre. With bowel inflammation, diarrhoea or after bowel surgery, discuss suitability with your team.
Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.