Belarusian-style Boiled Meat

Ingredients

In the Belarusian adaptation of Haşlama, the traditional Turkish dish, there are a few notable differences. Firstly, the choice of meat may vary, with beef and pork being commonly used in Belarusian cuisine. Additionally, the spices and flavorings may differ, with the Belarusian version often incorporating bay leaves, allspice, and black peppercorns for a distinct flavor profile. The dish is typically served with boiled or mashed potatoes, which is a staple in Belarusian cuisine. We alse have the original recipe for Haşlama, so you can check it out.

• 1 kg (2.2 lbs) beef or pork, cut into chunks 1 kg (2.2 lbs) beef or pork, cut into chunks
• 2 onions, peeled and quartered 2 onions, peeled and quartered
• 3 carrots, peeled and cut into chunks 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks 2 parsnips, peeled and cut into chunks
• 2 celery stalks, cut into chunks 2 celery stalks, cut into chunks
• 2 bay leaves 2 bay leaves
• 5 allspice berries 5 allspice berries
• 5 black peppercorns 5 black peppercorns
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, place the meat chunks and cover with water.
2. 2.
   Bring the water to a boil and skim off any impurities that rise to the surface.
3. 3.
   Add the onions, carrots, parsnips, celery, bay leaves, allspice berries, black peppercorns, and salt to the pot.
4. 4.
   Reduce the heat to low and simmer for about 2-3 hours, or until the meat is tender.
5. 5.
   Remove the meat and vegetables from the pot and transfer to a serving dish.
6. 6.
   Garnish with fresh parsley.
7. 7.
   Serve hot with boiled or mashed potatoes.

Treat your ingredients with care...

• Beef or pork — Choose cuts that are suitable for slow cooking, such as chuck roast or pork shoulder. Trim excess fat before cooking for a leaner result.

Tips & Tricks

• For added flavor, you can brown the meat before simmering it in the pot.
• Feel free to add other root vegetables like turnips or potatoes to the dish for variation.
• Save the flavorful broth for future use in soups or stews.

Serving advice

Serve the Belarusian-style Boiled Meat hot, accompanied by boiled or mashed potatoes. The tender meat and flavorful vegetables can be enjoyed together, and the broth can be served as a comforting soup.

Presentation advice

Arrange the tender meat and vegetables on a serving platter, garnished with fresh parsley. Serve the dish with a side of boiled or mashed potatoes, allowing the vibrant colors and textures to shine through.