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Despite the ease of preparation, the Old Moscow stew is truly royal food. In winter, this rich soup can compete with hodgepodge and borscht, because it also perfectly warms, nourishes and gives joy. However, the recipe for this dish is not so easy to find.
Many people are happy to order Old Moscow stew in restaurants. But they rarely cook at home. Let's try to fill this gap. After all, the soup is really delicious. And in some way, the composition of the products resembles a hodgepodge, only there are no pickles or olives in it. Therefore, the taste of the old Moscow stew turns out to be much more delicate, not so extravagant. And the recipe is so simple that housewives with any "kitchen experience" can handle it. True, the cooking time of this soup cannot be called short. But the lion's share of it goes to cooking the broth. Therefore, nothing complicated: we put the pan on the stove and go about our business, occasionally “checking out” its contents.
How to choose pots for chowder?
The recipe for old Moscow stew involves the use of clay pots. If you don't have one, we recommend purchasing it. In them, then it will be possible to cook various stews, soups, main dishes. But in stores there are many different options for clay pots. How to choose the right cookware?
What you need to know when choosing pots for your needs:
- They come in very different sizes. From very small, 200 ml, to impressive dishes that can hold several liters of food. Since we need portioned pots, we will consider those whose volume does not exceed 800 ml. If you are going to not only try out the recipe for the old Moscow stew, but also master the principles of cooking many other dishes in pots (including second ones), it makes sense to choose portioned dishes for 500-800 ml. Do you only want to cook soups? Then take pots that can hold 300-400 ml of food.
- The thickness of the walls and bottoms of the pots should be the same, uniform. Otherwise, the dishes may crack during operation.
- Some pots are glazed, others are not. This does not affect the functionality and service life of the dishes. However, connoisseurs say that in uncoated pots, food acquires a zest in taste.
We have chosen pots. It remains to master the recipe for the old Moscow stew. This dish is sure to please your whole family. And you - especially, since its preparation does not require any intricate and hard-to-find ingredients.
Recipe for old Moscow chowder
To prepare a fragrant soup, you need to take:
- 250 g of beef (with or without a bone - as you like);
- 200 g soup chicken (can be replaced with a broiler, but undesirable);
- 300 g fresh porcini mushrooms (or 50 g dry);
- 3-4 potatoes;
- 1-2 carrots;
- 1 large onion;
- a few roots of parsley;
- 150 g of boiled smoked pork (ham);
- 200 g of tomato puree or tomato paste (or fresh chopped tomatoes);
- 3-3.5 liters of water;
- 80 g butter;
- garlic, herbs, salt and pepper to taste.
The recipe is for 6-8 servings. Cooking time - 2.5 hours.
- My beef and chicken, pour cold water, salt. Let's cook. After the water boils, set the temperature to below average and cook for about 1.5 hours. Do not forget to remove the foam in a timely manner. Instead of soup chicken, you can take a broiler. But it cooks much faster than beef. Therefore, the broiler should not be put into the broth at the same time as the beef, but approximately 45-50 minutes before the end of cooking.
- Peel the parsley root, carrots and onions, finely chop. Fry quickly in butter. Mushrooms, if fresh, cut into small pieces and also sauté in butter. If you took dried mushrooms, soak them overnight first. Then you can boil a little or immediately fry. Saute tomato puree in butter separately from other products.
- Peel potatoes, cut into medium cubes.
- We filter the broth, take out the meat from it and disassemble it into small pieces.
- We lay out the potatoes in pots, pour hot broth and put them in an oven full of heat (200-220 degrees). We are waiting for it to boil. Then add mushrooms, parsley, onions, carrots to the pots. Simmer until potatoes are tender (about 10-15 minutes).
- Add tomato puree, pieces of meat from the broth and ham to the pots. Simmer in the oven for about 5-7 minutes more. Let the soup brew for 10-20 minutes.
- Serve the soup, sprinkling it with herbs and chopped garlic. We definitely offer sour cream for soup.
It's time to enjoy the excellent old Moscow stew. Enjoy your meal!
| beef, category 1 | 15.0 (grams) |
| chicken | 15.0 (grams) |
| smoked boiled ham | 15.0 (grams) |
| potato | 30.0 (grams) |
| carrot | 8.0 (grams) |
| parsley root | 7.0 (grams) |
| onion | 20.0 (grams) |
| tomato paste | 13.0 (grams) |
| porcini | 20.0 (grams) |
| butter | 8.0 (grams) |
| water | 235.0 (grams) |
| garlic bulb | 5.0 (grams) |
| sour cream | 20.0 (grams) |
Cooking method
Beef is boiled in a large piece, prepared carcasses of chickens are placed 1.5 hours before the meat is ready. Boiled beef and boiled-smoked ham are cut one piece per serving, boiled chicken is chopped one piece per serving. The resulting broth is filtered. Prepared onions, carrots, parsley root are cut into cubes and sautéed. Potatoes are also cut into cubes. Prepared mushrooms are boiled, cut into slices and fried. Tomato puree is sautéed. Sliced potatoes are placed in pots with boiling broth, prepared vegetables, mushrooms, meat products are brought to a boil and boiled, at the end of cooking, sautéed tomato puree and spices are added for 5-7 minutes. The finished stew is allowed to brew with the lid closed. When you leave, chopped garlic, finely chopped parsley and sour cream are put in the stew. Released in a pot.