Title: Solyanka (Beef, Herbs, & Pickles in Tomato Sauce)
Categories: Beef Stew Jewish Russian Pickle
Yield: 1 Servings

2	tb	Corn or olive oil
1 1/4	lb	Boneless beef chuck, cut into 1-in cubes
1	lb	(abt 3) onions, chopped fine
1/4	c	Tomato paste
2		(1 cup) pickled cucumbers, cut into 1/4-in dice
2		Cloves garlic, chopped fine
2		Bay leaves
1/2	ts	Salt, or to taste
1/4	ts	Pepper
1 1/2	c	Water
2	tb	Fresh flat-leaf Italian parsley, chopped
2	tb	Fresh dill, chopped
2	tb	Fresh coriander, chopped

Fresh flat-leaf parsley, dill, & coriander are old standbys that are the usual herbal flavors to combine w/beef -- but Kosher dill pickles give new flavor to this Georgian mix. A new twist to pique modern tastes

1. Heat oil in a pan, add beef & onions, & stir-fry over moderate heat for 3 mins as onions change color.

2. Add tomato paste, cucumber pickles, garlic, bay leaves, salt, pepper, & water. Cover & simmer over low heat for 45 mins, or until the beef is tender. Should liquid evaporate too quickly, add another 1/2 cup of water.

3. Add parsley, dill, & coriander, stir into beef, & cook for 5 mins. Remove bay leaves. Serve warm w/bread. Serves 4.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

previous

next