Russian Winter Stew Recipes

ZHARKOYE (RUSSIAN STEW)

Zharkoye (Russian Stew) image

This is a wonderful ancient Russian dish that will surprise you by delicious taste and tempting aroma. Serve it on a holiday table and your guests won't get up until the plates are empty.

Provided by Pa. Hiker

Categories Stew

Time 4h45m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef roast
5 medium potatoes
1 medium onion
2 tablespoons butter
1 medium carrot
2 aka parsnips parsley roots
1 celery root
3 garlic cloves
1 tablespoon sour cream
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
1 (10 3/4 ounce) can beef broth
salt, to taste
pepper, to taste

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.

Nutrition Facts : Calories 782.5, Fat 39.6, SaturatedFat 17.5, Cholesterol 127.5, Sodium 970.9, Carbohydrate 68.9, Fiber 9, Sugar 5.3, Protein 38.6

HEARTY WINTER STEW

Hearty Winter Stew image

A surprisingly delicious stew made with simple winter vegetables and seasoned with a half-dozen herbs.

Provided by stronglive1

Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

3 cups water
1 (16 ounce) can cannellini beans, drained and rinsed
5 medium carrots, peeled and sliced
5 cloves garlic, sliced
2 stalks scallions, minced
1 cup quick-cooking barley
1 pinch dried dill weed, or to taste
1 pinch dried marjoram, or to taste
1 pinch ground thyme, or to taste
1 pinch celery salt, or to taste
1 pinch dried savory, or to taste
1 pinch dried rosemary, or to taste
dried carrot greens to taste
salt to taste
1 (10 ounce) package frozen Brussels sprouts
4 leaves collard greens - rinsed, trimmed, and chopped
1 tablespoon pine nuts

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.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 44.8 g, Fat 2.2 g, Fiber 12.8 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 263.8 mg, Sugar 3 g

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