Kalja, a rustic dish with roots in Bosnia and enjoyed in various forms across Serbia and Croatia’s Lika region, is a hearty delight. Originally crafted using lamb or sheep meat and cabbage or other seasonal vegetables, modern versions now feature veal or lamb alongside potatoes, cabbage, onions, carrots, garlic, and tomatoes. Simmered to perfection, the stew develops tender meat and flavorful vegetables. Traditionally served unaccompanied, though often paired with sour cream and bread, kalja provides a comforting and satisfying experience, particularly during chilly winter months.
