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Recipes with dill and parsley

3 recipes that use dill and parsley, with photos, step-by-step instructions and cook times. The quickest, Ovoshchnoe ragu, takes 65 minutes. It is most often cooked with carrot, onion and potato.

Run out of dill and parsley? Fresh coriander or chives, same amount.

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Sirne

Sirne is a shepherds' dish from western and southern Kazakhstan: young lamb on the bone, onions and potatoes layered in a heavy kazan with almost no water, sealed tightly and cooked slowly so the meat steams and stews in its own juices and fat. It is lifted out onto a big platter for family gatherings. A common mistake is opening the pot during cooking, which lets the steam escape and dries the meat. Chef's tip: Kazakh cooks seal the lid with a rope of flour-and-water dough; at home a double layer of foil under the lid keeps every bit of steam in for the whole two hours.

140 minKazakhMeatGluten free
by KrazyBadal 0 views

Krupnik

Krupnik is a thrifty, warming soup from every Polish grandmother's kitchen, from the villages of Podlasie to city milk bars, and it is the soup people make when someone in the house has a cold. Pearl barley (kasza jęczmienna), carrot, celeriac, parsley root and potato simmer in a broth of smoked pork ribs, which gives it a gentle smoky depth; this version contains pork. Dried mushrooms add an earthy note. Chef's tip: rinse the barley well and add it early; it releases starch that gives krupnik its slightly creamy body.

95 minPolishSoups
by KrazyBadal 0 views

Ovoshchnoe ragu

Ovoshchnoe ragu is what happens at a Russian dacha in August, when the garden outside Moscow or Nizhny Novgorod produces more courgettes, cabbage, peppers and new potatoes than anyone can eat. Everything is fried in turn, then stewed together in one heavy pot with tomato until soft and spoonable, and eaten hot with black bread, or cold the next day. It is homelier than French ratatouille or Greek briam: cabbage and potatoes give it body, and dill and garlic go in right at the end. Chef's tip: fry each vegetable separately before stewing; dumping everything in raw gives a watery, boiled taste.

65 minRussianVegetarianVeganGluten free
by KrazyBadal 0 views

Goes well with dill and parsley