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2 lb de-boned meat
2 medium onions
2 medium carrots
1 bunch parsley greens
1 bunch Dill greens
1 bunch Coriander greens
2 garlic cloves
1-2 bay leaves
1 lb sour cream
Salt, ground black pepper on taste
Wash the meat, put in a sauce pan, pour hot water into the sauce pan (fill to 1” higher than the top of the meat), and bring to boil.
Remove foam, then add salt, and boil for about 25 minutes.
Peel and cut the vegetables (carrots and onions), add into the sauce-pan, and boil for about 25 more minutes.
Place parsley and half of the dill bunches into the sauce pan, then add bay leaves, and boil for about 10 more minutes.
Turn the heating off, and let cool.
Then, drain and cut the meat into 0.5-inch-sized cubes.
Cut the coriander and dill greens thinly, press the garlic cloves.
Whip the sour cream, add coriander greens and garlic, and whip together.
Stir the meat and sour cream together, let sit for about 30 minutes, and serve.
You can serve this dish with boiled vegetables, pasta, or as a standalone appetizer.