Taranchuk
Description
The dish is prepared without unnecessary complications. You can find the original recipe for tarentchuk in Pokhlyobkin's books. Ideally, you should use lamb breast for cooking tarentchuk. If that's not possible, you can use meat on the bone. The key secret of the recipe lies in long, slow simmering (which is why it's also called "taganchuk"—meaning to stretch, to simmer). I use homemade kvass, preferably wheat-based, the recipe for which you can also find on the website. Serve tarentchuk with potatoes or buckwheat. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the lamb and cut into medium pieces.
- 3
Step 3
Sear the pieces of lamb until golden brown in a small amount of vegetable oil or fat. It's best to fry in a cauldron or wok, but you can also use a non-stick frying pan.
- 4
Step 4
If using homemade kvass, be sure to strain it.
- 5
Step 5
When the lamb is browned, transfer the meat using a slotted spoon to another cauldron (if previously fried in a cauldron as well), add the onion (sliced into quarter-rings or "feathers" – 6 pieces, and place 4 pieces whole), black pepper, and pour in 3 cups of kvass (and add vinegar if using vinegar).
- 6
Step 6
Bring to a boil. Then place the pan on a flame diffuser, reduce the heat to the lowest setting, and simmer for an hour with the lid closed.
- 7
Step 7
After 1 hour, add salt, add bay leaf, cover with a lid and simmer for 2 hours (or slightly longer, depending on the meat) until the meat is cooked – it should be tender and soft.
- 8
Step 8
Place the ready taranchuk on a serving dish and sprinkle with parsley before serving.