Zharkoye Russian Stew Recipes

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RUSSIAN WINTER STEW



Russian Winter Stew image

The first & last time I ever had dried plums in a stew was when I was on a mission trip in Moscow, Russia. I can remember the big chunks of beef, fluffy cuts of potatoes and plums??? I couldn't believe it! I was eating a stew with dried plums, though very unusual it was an unforgettable bowl of goodness. Well, never ventured to...

Provided by Kimberly Biegacki

Categories     Other Soups

Time 6h15m

Number Of Ingredients 20

2 lb beef stew meat
1 lb potatoes, cut in medium pieces
2 - 3 medium carrots, chopped
15 - 20 medium dried plums, pitted (otherwise, prunes)
1/4 c orange marmalade
1 Tbsp balsamic vinegar (i used a blood orange balsamic)
1 tsp cinnamon
1 tsp nutmeg
1 1/2 c marsala wine
1 - 1 1/2 c orange carrot juice or orange juice
2 medium bay leaves
1/4 tsp ancho chili pepper
1 small dried red pepper
1/2 tsp onion powder with parsley
1 1/2 tsp thyme, dried
salt and pepper to taste
1 can(s) biscuits or homemade biscuits, or rice or noodles
i used wondra to thicken it. or you could use flour or cornstarch.
GARNISH
orange zest and chopped parsley

Steps:

  • 1. Add all your ingredients (except the dried plums) to your crockpot and let cook for 4 to 6 hours. I would start out with 1 cup of marsala and 1 cup of orange carrot juice and then add more if necessary. You will add the plums about 1/2 before ready to serve. Garnish and serve over biscuits, rice or noodles. Add your thickner when it comes closer to being done. If you have any questions on that just ask. (If you add the plums any sooner they will fall apart.) This is a very hearty dish and great for the Autumn weather.
  • 2. Some products that I used in the stew.

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

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

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Top Asked Questions

What is Russian sweet and sour beef stew made of?
Russian Sweet and Sour Beef Stew "Solyanka" Russian Sweet and Sour Beef stew is a meat lover's heaven. It's made with beef, smoked kielbasa sausage, bacon, mushrooms and more! Print Recipe Pin Recipe Rate Recipe
How to cook zharkoye in crockpot?
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.
How long to cook zharkoye in oven?
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. Pinterest Top Picks: Our 100 Most P...
Is Solyanka a stew or soup?
Solyanka is most often served as a soup rather than a stew. However, I prefer this dish a bit thicker. This recipe is my own take on the tradition. I adjusted quantities of ingredients and added or omitted some of them to my own liking.

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