Pickles.
It sounds strange, I know, but pickles in stew is delicious. The pickles add such a lovely tart taste that I almost wouldn't dream of not adding them to my next batch of stew.
Plus, it's a great way of using leftover relish (which, because of my crazy family and our canning adventures, we have plenty).
The boys were tolerant of the pickles, though Balin ate around them. Arthur was as surprised as we were that pickles were a good addition to stew.
Rassolnik (original recipe here)
Serves 8-10
For the broth:
10 cups water
1 lb beef, cut into bite-sized pieces
1/4 cup barley, rinsed
1/2 tbs salt, plus more to taste
3 medium potatoes, diced
1 carrot, thinly sliced
For the Zazharka:
1 1/2 cups dill relish
4 tbs olive oil, divided
1 carrot, grated
1 onion, finely diced
2 celery stalks, finely sliced
1 tbs tomato sauce
2 tbs fresh dill
2 bay leaves
1/2 tsp black pepper
sour cream (optional)
extra dill to serve (optional)
1. In a large pot, boil water, beef, barley, and salt for 30 minutes. Skim off any impurities that rise to the top. This is imperative to ensure that you have a lovely, clear broth at the end!
2. Saute the relish in 1 tbs oil for a few minutes. Add relish, potatoes, and sliced carrots to the pot and cook for an additional 10 minutes.
3. To make the Zazharka: Add 3 tbs olive oil to a large skillet and sauté onion for two minutes. Then add grated carrot and sliced celery and continue to sauté until carrots are soft (about five minutes). Stir in tomato sauce, then add this mixture to the soup.
4. Add bay leaves, black pepper, dill, and salt to taste. Continue to simmer for another two minutes, or until the potatoes have fully cooked. Serve immediately with a dollop of sour cream and a sprinkle of dill.
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