Name: Veal & Sour Plum Stew
Yield: Serves 6–8
Cuisine: Georgian
Ingredients: 3 cups chicken stock; 2 lb. boneless veal shoulder, trimmed and cut into 2″ pieces; 1 tsp. ground allspice; ¼ cup finely chopped scallions; Kosher salt and freshly ground black pepper, to taste; 4 cloves garlic, finely chopped; 1 large yellow onion, thinly sliced; 1 small red Holland chile, stemmed, seeded, and finely chopped; ¼ cup tomato paste; ¼ cup finely chopped fresh mint; ⅓ cup finely chopped fresh cilantro; 2 tbsp. finely chopped fresh tarragon; Country bread, for serving (optional); ¼ cup extra-virgin olive oil; ½ tsp. hot paprika; 12 Georgian jarred pickled plums or Chinese jarred pickled plums, rinsed and drained

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Different iterations of this robust dish are eaten throughout the Republic of Georgia, some of them quite soupy and others served almost dry. The combination of salt-cured plums, hot chiles, and fresh herbs is typical of the bold, contrasting flavors popular in the Kakheti region of the country. Chinese pickled plums are easier to track down at specialty markets than Georgian ones and are a good substitute.