Palatine Perek

Ingredients

In the original Ukrainian Perek, the dish typically includes ingredients like cabbage and beets, which are commonly used in Ukrainian cuisine. However, in the Palatine adaptation, these ingredients are omitted, and the focus is on the combination of meat and root vegetables. Additionally, the spices used in the Palatine Perek differ slightly, with the inclusion of caraway seeds and marjoram, which are characteristic of Palatine cuisine. We alse have the original recipe for Perek, so you can check it out.

• 500g (1.1 lb) beef or pork, cubed 500g (1.1 lb) beef or pork, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 parsnip, peeled and diced 1 parsnip, peeled and diced
• 1 turnip, peeled and cubed 1 turnip, peeled and cubed
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the cubed meat to the pot and cook until it is browned on all sides.
3. 3.
   Stir in the diced carrots, potatoes, parsnip, and turnip. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Sprinkle the paprika, caraway seeds, and marjoram over the ingredients in the pot. Stir well to coat everything evenly.
5. 5.
   Pour in the beef or vegetable broth, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the Palatine Perek for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Palatine Perek hot, garnished with fresh parsley.

Treat your ingredients with care...

• Caraway seeds — Toast the caraway seeds in a dry skillet over medium heat for a few minutes to enhance their flavor before using them in the recipe.

Tips & Tricks

• For a richer flavor, you can brown the meat before adding it to the pot.
• Feel free to add other root vegetables like celery root or rutabaga for additional depth of flavor.
• Serve the Palatine Perek with a dollop of sour cream on top for a creamy and tangy twist.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Don't be afraid to adjust the seasoning according to your taste preferences.

Serving advice

Palatine Perek is best served hot, straight from the pot. It pairs well with crusty bread or steamed rice, which can be used to soak up the flavorful broth. Add a side of pickles or sauerkraut for a tangy contrast to the rich stew.

Presentation advice

To present the Palatine Perek beautifully, ladle it into individual bowls, making sure to include a generous amount of meat and vegetables in each serving. Garnish with a sprig of fresh parsley for a pop of color. Serve the dish alongside a slice of crusty bread and a small dish of sour cream for a visually appealing and appetizing presentation.