Subj : Lyvzha (Beef Stew) To : All From : Ben Collver Date : Thu Oct 10 2024 08:31:41 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lyvzha (Beef Stew) Categories: Russian, Stew Yield: 1 Batch 1/2 lb Beef (700 g); use low-fat - less the bone for clearer - broth 5 Potatoes 3 Onions 3 cl Garlic 2 Carrots Oil or butter; to fry the - onion 2 Fresh flat-leaf parsley or - dill sprigs; up to 3, - combination even better Salt and peppercorns; - to taste Thyme; of course This recipe is wonderfully simple, but it has a tiny little secret. Scientists call it thymus serpyllum, or creeping thyme, which grows throughout the Caucasus Mountains. It is deeply prized by locals not only for its piquant scent and flavor. Containing selenium and molybdenum, thyme has a positive effect on masculine virility, contributing to the production of testosterone. Perhaps that's why in Ossetia we put thyme into various meat and poultry dishes, and even in tea. Cut the beef into man-size cubes, put into cold water and bring to a boil. Skim off the foam. When it boils, lower the flame. Keep skimming off the foam for clear broth. You have about an hour to prepare the vegetables. Peel the onions, chop them, add a good splash of oil to the pan and gently sauté the onions. I like the dish to be more colorful, so I cut the carrots into quite large pieces, but you can grate them if you wish. Man-size, remember? Make 4 pieces out of one potato. Five times four I've got 20 pieces. In about 1 hour the meat is almost ready; time to add the sauté onions, carrots, potatoes, and peppercorns. Boil them together for 10 minutes, and then add salt, crushed garlic, chopped dill, chopped parsley, and thyme. Another 15 to 20 minutes of patience and here it is--your newly favorite lyvzha soup! Serve hot with mounds of sour cream. Recipe by Zalina Plekhanova Recipe FROM: MMMMM .