Kerkini buffalo meat
About the recipe
We made a festive traditional Russian recipe with Greek buffalo meat from Kerkini. A “different” soup that will keep you company on the cold days of winter…
Materials:
1½ kilos of Boras buffalo meat (noua, or shoulder), sliced
3 small potatoes
2 carrots, sliced
Celery leaves, chopped
2 large onions
300g.
coarsely chopped pickled cabbage
1 tbsp.
tomato paste
1/2 cup oil.
50g.
cow's butter
1/2 cup apple cider vinegar
Salt, Pepper, hot paprika
2 bay leaves
1 boiled beetroot
Execution:
Pat dry, season with salt and pepper and lightly flour the meat. In a deep frying pan, heat half the butter over medium-high heat until it foams and 1 tbsp. oil. Saute the meat, in batches without crowding it, until well browned on all sides and remove to a plate.
In the same pan, add the remaining oil and butter and sauté the chopped onions, celery, carrots and potatoes. Then add the meat and “extinguish” with the vinegar. Mix well and add the tomato paste, salt, pepper and hot paprika. Remove from heat. In another saucepan, separate the meat and boil it with a whole onion and 2 bay leaves, salt and pepper.
Once the meat is slightly softened, add the vegetables from the pan and bring to a boil. Add the cabbage and cook for another 20 minutes over medium heat with the lid on. Then add the beetroot cut into small pieces and cook for another 20 minutes over medium heat.
Serve while it is hot with toasted bread and add a few drops of olive oil to each plate.
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