Soviet Cuisine: Meat Delicacies II

Meat byproducts cannot be called too festive, but they are delicious & can be offered to your guests as something new or original that makes a part of the Russian cuisine. Besides, byproducts’ history is rich & begins too many centuries ago. I offer you, Esteemed Readers, two simple & delicious dishes from beef heart & lungs.

Beef Heart Stew Ingredients:

beef heart – 500 gr., flour -1 tbsp., broth/water – 2 glasses, 1 onion, tomato paste – 2 tbsp., vinegar (on choice) – 2 tbsp., 2 bay leaves, sugar – 1 tsp., oil – 2 tsps., some salt.

Preparation:

Heat a pan. Wash the heart, dry with a paper towel, slice, salt & fry with oil. When it is almost cooked, add the flour & fry for another 1-2 minutes. Then put the meat in a casserole, add 1/2 glass of water or broth into the pan, bring to boil. Filter this sauce into the casserole, add 1 1/2 glasses of broth/water, cover & cook at a low heat for 2-3 hours.

Meanwhile chop the onion, fry it adding tomato paste, vinegar, bay leaves, sugar. Bring to boil, salt, add into the casserole with heart 20-30 minutes before the stew is ready.

Serve with your favourite garnish. If you wish to keep the authentic Russian spirit, use buckwheat. It is our traditional dish.

Beef Lung Stew Ingredients:

beef lungs – 500 gr., flour -1 tbsp., broth/water – 2 glasses, 1 onion, tomato paste – 2 tbsp., vinegar (on choice) – 2 tbsp., 2 bay leaves, sugar – 1 tsp., oil – 2 tsps., some salt, pepper.

Preparation:

Washed beef lungs put in hot water, bring to boil at a low heat for 1 1/2 -2 hours; then cool it down. Chop into medium pieces, pepper, salt, fry with oil, add flour & chopped onion, cook for another several minutes. Then put the meat into a casserole, add 2 glasses of broth left from boiling, tomato paste, bay leaves, cover & boil for 10-15 minutes. Serve with boiled or fried potatoes.

Enjoy the meal! 🥩🍗🥕🧅🥔

PS. The recipes are translated from authentic Soviet Culinary Books.

Maria KethuProfumo

Advertisement

About kethuprofumo

Reconstructing the Past for the glorious Future
This entry was posted in Cooking, cuisine, culture, Food, Lifestyle, New Year, news, recipe, ricetta, Society, Uncategorized and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

9 Responses to Soviet Cuisine: Meat Delicacies II

  1. Oh my, Maria. I’m not sure I can make the Beef Heart and Lung party. Something has come up. Thanks for sharing your recipes though. 🤭

  2. HesterLeyNel says:

    I will totally love the beef heart soup. We’ve used the heart in our stews and soups before. Delicious! I’m not too sure about the lungs though – how can I be sure that the cow was a non-smoker 🚬?

    • kethuprofumo says:

      😂😂😂 Brilliant humour, dear Hester. Indeed! Who knows what she smoked. In fact, byproducts dishes are also curious to be made however I see that there is a certain prejudice to use them.

      • HesterLeyNel says:

        Yes, it is indeed curious. My eldest son, for example, refuses to eat beef tongue, because “I don’t know what that tongue has licked” 🤔says he. I know that it has licked the grass in the field and I love it 😍My late father-in-law refused to eat oxtail because “cattle use their tails as fly-swatters” he once told me. Men! Really.

      • kethuprofumo says:

        😂😂😂 Exctly like my husband says! I also like the tongue. It is so delicious. These men do not know what they want. 🤣🤣🤣

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.