Russian Zharkoye recipe…

That looks like Stew?


600g beef
5 ea medium potatoes
2 ea medium onion
2 tbsp real butter
1 ea carrot
1 ea parsley root
1 ea celery root (not celery, but the root)
2 ea garlic cloves, or three or four 😉
3 tbsp sour cream
4 tbsp chopped green dill and parsley
salt and ground pepper to taste


Remember to do this correctly, use pots to cook it in. You can use a big pot and serve it up to a bowl, but individual pots are better and original…

Peel potatoes (I like to leave the peelings, but Russians do not,) wash potatoes, cut into small cubes and fry in real butter until light golden brown in color…

Slice onions peeled first and fry in real butter until translucent. Cut carrot into small cubes after peeling and fry in real butter. Cube the beef and fry in real butter until surface is seared to keep in juices…

In a ceramic pots, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour over a little broth made from the butter and drippings of all the skillet fried ingredients. Add water (I make a beef broth from a base,) if needed, to make sure enough moisture…

Stew in the oven on low to average heat for 30 minutes to an hour. 10 minutes before pulling the pots, add sour cream. Then after pulling out of oven, sprinkle with chopped greens of dill and parsley…

Serve Zharkoye with a salad of fresh vegetables, cucumbers and tomatoes diced up is perfect….remember that Russians will have a bowl of fresh sour cream sitting at the table to add more to the top of dish as needed. You need that also!


About the Author


A survivor of six heart attacks and a brain tumor, a grumpy bear of a man, whom has declared Russia as his new and wonderful home. His wife is a true Russian Sweet Pea of a girl and she puts up with this bear of a guy and keeps him in line. Thank God for my Sweet Pea and Russia.