Zharkoye (Жаркое) Recipe – Russian Special
Zharkoye (Жаркое) is a hearty and comforting Russian stew made with tender chunks of meat, potatoes, and vegetables slowly simmered in a savory broth. This rustic dish, whose name means “roast” or “hot dish,” is a staple in Russian cuisine, often served as a main course in family meals and festive gatherings. Traditionally cooked in clay pots or a deep pan, Zharkoye brings together simple ingredients to create rich flavors that warm you from the inside out. It’s perfect for chilly evenings or anytime you crave a cozy, satisfying meal. Let’s dive into this classic comfort food
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
For the Stew:
- 500g beef or pork, cut into 1-inch chunks
- 2 tablespoons vegetable oil (for searing)
- 1 large onion, chopped
- 2-3 garlic cloves, minced
- 4-5 medium potatoes, peeled and chopped
- 2 carrots, sliced
- 1 bell pepper, chopped (optional)
- 1-2 bay leaves
- 1 teaspoon paprika (optional)
- Salt and black pepper, to taste
- 3 cups beef or vegetable broth
- 1 tablespoon tomato paste (optional, for depth)
- Fresh dill or parsley, chopped (for garnish)
Sear the Meat:
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the meat chunks with salt and pepper.
Add the meat to the pot in batches, searing until browned on all sides.
Remove and set aside.
Sauté the Aromatics:
In the same pot, add chopped onions and cook until soft and golden, about 5 minutes.
Stir in the minced garlic and cook for another minute.
(Optional) Stir in tomato paste and paprika for richer flavor.
Assemble the Stew:
Return the browned meat to the pot.
Add chopped potatoes, carrots, and bell pepper (if using).
Pour in the broth to cover the ingredients. Add bay leaves.
Bring to a gentle boil, then reduce heat to low and cover.
Simmer:
Let the stew simmer gently for 45–60 minutes, until the meat is tender and the potatoes are cooked through.
Taste and adjust seasoning with more salt or pepper if needed.
If you prefer a thicker stew, mash a few potato pieces into the broth to thicken it naturally.
Serve:
Ladle the Zharkoye into bowls.
Garnish with freshly chopped dill or parsley.
Serve hot with crusty bread, sour cream, or pickles on the side.
Recipe Notes :
Meat Choice : Beef gives a deeper flavor, while pork tends to be more tender. You can also use a mix of both.
Clay Pot Option: Traditionally, Zharkoye is baked in individual clay pots. You can replicate this by transferring the stew to oven-safe dishes and baking at 180°C (350°F) for 30–40 minutes.
Vegetable Additions : Add mushrooms, celery, or peas for variation.
Serving Tip : Zharkoye is perfect with a dollop of sour cream and fresh rye bread.
