Monday, August 10, 2009

Zharkoya - Russian Stew

If it's as hot where you are as it is here, you probably don't even want to read past the title and would rather reach in the freezer for a sorbet. However, I was asked to provide dinners for someone whose spouse is out of town, and the person does not mind eating the same thing a few days in a row. Furthermore, he has a hearty meat-and-potato- type appetite so what can be better than zharkoya, a good old Russian stew.
My mother makes this stew in the winter - I believe my father taught her how- with tomato paste, cubed potatoes and meat. I wanted to add some variety so I checked a few recipes online and came up with what seemed like a decent zharkoya.
Amounts are not available but you can always use a whole bag of potatoes and a chunk of stew meat and freeze the leftovers.

A few garlic cloves
1 Parnsip
1 can tomato sauce or a few tbsps tomato paste
Broth or water

Chop the onions, cut the carrots and parnsip into chunks , peel the garlic and sautee everything in olive oil in a large pot until gently browned. Meanwhile, cut the potatoes into cubes and add to the vegetables. Brown the cubed beef separately then add to the pot. Add the tomato sauce or paste, mix it in and add the broth or water. Bring to a boil, then check for spices (I use salt, pepper, chili powder, paprika, savory, a hint of sage, bay leaf) and lower the heat. Forget about it for the next few hours.

1 comment:

  1. yumm! mi fa pensare di casa, nell' inverno lo provo