Honduran-style Vereshchaka

Ingredients

In this adaptation, the traditional Russian Vereshchaka is transformed into a Honduran delight by incorporating local Honduran spices and flavors. The original dish typically uses Russian spices like bay leaves and black pepper, while the Honduran version introduces cumin, coriander, and annatto for a distinct Central American twist. Additionally, the original Vereshchaka often includes sour cream as a garnish, but in the Honduran-style version, it is omitted to align with the Honduran culinary preferences. We alse have the original recipe for Vereshchaka, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 carrot, sliced 1 carrot, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon annatto powder 1 teaspoon annatto powder
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

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

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes, potatoes, carrot, and bell pepper to the pot. Stir well to combine.
4. 4.
   Sprinkle the ground cumin, ground coriander, and annatto powder over the vegetables. Mix until the spices are evenly distributed.
5. 5.
   Return the browned beef cubes to the pot and pour in the beef broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Honduran-style Vereshchaka hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket.

Tips & Tricks

• If you prefer a spicier version, add a diced jalapeno or a pinch of cayenne pepper to the pot.
• Serve the Honduran-style Vereshchaka with warm corn tortillas for an authentic Central American experience.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Honduran-style Vereshchaka as a main course, accompanied by a side of rice and a fresh green salad.

Presentation advice

Garnish each serving of Honduran-style Vereshchaka with a sprig of fresh cilantro to add a pop of color and freshness.