Russian Winter Stew Recipes

Steps:

• Peel potatoes, wash, cut into cubes and fry in butter until light golden.
• Slice onion, carrot, and roots, fry in butter until golden.
• Cube beef and fry in butter until light brown.
• In a ceramic pot, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour in the broth.
• Cook in the oven for 30 minutes at 350, or crockpot for 4 hours on low.
• 10 minutes before done, add sour cream and sprinkle with green.
• Serve Zharkoye with salad from fresh vegetables, pickles, sauerkraut and greens.

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Steps:

• Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
• Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
• Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

Steps:

• Preheat a pan with oil or butter.
• Cut onion in thin semi rings and stir until transparent, but not browned.
• Cut pickled cucumbers in strips and add to onions.
• Add tomato paste and stir until mixed - 2-3 minutes.
• Add meat chopped into fine pieces (you can actually use any variety of meat you prefer, but above is what I chose to use).
• Add to Crock pot.
• Add can of stewed tomatoes and water to just the top of mixture.
• Cook on high for 4 hours.
• About 1 hour before serving add olives, mushrooms and capers.
• Add flour to thicken.
• Serve with a dollop of sour cream and lemon slice for garnish.