Abkhazian‑Style Veal Stew

Discover the beauty of simplicity with this Abkhazian‑style veal, a dish that elevates humble ingredients into nourishing comfort. Tender veal chunks are gently simmered in salted water infused with bay leaves, resulting in a fragrant, clear broth. Just before it’s done, lay in a whole chili pepper to steep in its warmth—intense, but delicate. Skipping heavy sauces or spices, this approach relies on patience and quality meat to deliver a subtle, satisfying flavor.

Serve it alongside creamy potatoes, rice, or hearty grains, and let the rustic essence shine. Minimal effort but memorable taste—this veal is perfect for those craving simple, soulful cooking.

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  Cut the veal into small, uniformly sized pieces. Wash each one thoroughly.
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  Put in salted boiling water and add the bay leaves, which must be removed after 15 minutes of stewing.
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  Simmer over low heat for about an hour until the meat fibers have softened. 5 minutes before removing the veal pieces from the heat, dip the pepper pod into the resulting concentrated broth without breaking it. The pepper should not be kept in the broth for too long so that it is not too hot.
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  Remove the meat with a skimmer. This can be served with boiled cauliflower. Potatoes, pasta, rice, millet, and bulgur are more hearty side dishes.