Pyachysta (Belarusian Roast Meat Stew) Recipe

• 2 lbs lamb shoulder, cut into 2-inch pieces
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 parsnips, sliced
• 1 large russet potato, peeled and diced
• 1 celery stalk, chopped
• 1 bay leaf
• 1 tsp black peppercorns, crushed
• 1 tsp coriander seeds, crushed
• 1/2 tsp smoked paprika
• 1/2 tsp ground allspice
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 1/4 cup fresh parsley, chopped
• 2 tbsp unsalted butter
• 1 tbsp sunflower oil
• 6 cups beef or lamb stock (homemade or high-quality store-bought)
• 1 1/2 tsp kosher salt (plus more to taste)
• 1 tbsp apple cider vinegar
• 1/2 cup sour cream (for serving)

Pyachysta Instructions

1. Heat the sunflower oil and butter together in a large heavy-bottomed pot over medium-high heat until the butter is melted and foaming.
2. Add the lamb shoulder pieces in a single layer and brown them on all sides, working in batches if necessary to avoid overcrowding. Remove the browned lamb to a plate and set aside.
3. Lower the heat to medium and add the finely chopped onion to the pot. Sauté for 3-4 minutes until translucent, scraping up any browned bits from the bottom.
4. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Return the browned lamb to the pot along with any accumulated juices.
6. Add the sliced carrots, sliced parsnips, diced potato, and chopped celery to the pot, stirring to combine with the lamb and aromatics.
7. Sprinkle in the crushed black peppercorns, crushed coriander seeds, smoked paprika, ground allspice, and bay leaf. Stir well to coat the meat and vegetables with the spices.
8. Pour in the beef or lamb stock, ensuring the meat and vegetables are fully submerged. Bring the mixture to a gentle boil over medium-high heat.
9. Reduce the heat to low, cover the pot partially with a lid, and simmer for 1.5 to 2 hours, skimming off any foam or impurities that rise to the surface.
10. After simmering, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve into a clean pot, reserving the meat and vegetables. Discard the bay leaf.
11. Return the strained broth to a gentle simmer. Taste and season with kosher salt and apple cider vinegar, adjusting as needed for balance.
12. Add the reserved lamb, carrots, parsnips, potato, and celery back into the strained broth. Stir in the chopped dill and parsley, reserving a little dill for garnish.
13. Simmer the soup for an additional 10 minutes to allow the flavors to meld and the herbs to infuse the broth.
14. Ladle the hot pyachysta into bowls. Garnish each serving with a generous dollop of sour cream and a sprinkle of fresh dill.