Veal Stew with Cherries

Телятина, тушëная с вишней и фасолью

Preparation info

  • 4 to 6

    Servings
    • Difficulty

      Medium

Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Anyone who has read Chekhov’s The Cherry Orchard knows of the Russians’ fondness for cherries. Especially prized are the tart morelivki (morello cherries), which flourish in Russia’s central heartlands. In this recipe, the cherries are combined with veal—a meat delicate enough to absorb their flavor—and the result is a stew of a beautiful wine-red color and a subtly sweet taste.