Pojarski Smitane

This was one of my favorite dishes at the venerable and legendary Russian Tea Room in New York. It is also a favorite of the English royal family who counted the Russian Czars in their family scrapbooks. Actually, most of the royal houses of Europe were progeny in some way of Queen Victoria. This dish came by way of the Russian contingency. It has always been a favorite of mine.

Serves 6

For the POJARSKI:
4 slices white bread, crusts removed, cut into ¼ inch dice
1 cup buttermilk
1 pound ground veal
1 lemon, zest only
3 cloves garlic, crushed
½ cup grated Parmesan cheese
½ cup finely diced red bell peppers
½ cup finely diced celery
¼ teaspoon celery seeds
¼ cup finely chopped dill
¼ cup finely chopped green onion
Salt and freshly ground black pepper

For the SAUCE:
½ stick (1/4 cup) butter
1 cup finely diced onion
½ cup white wine
2 tablespoons all-purpose flour
1 tablespoon paprika
1 cup beef broth
½ cup heavy cream
1 tablespoon lemon juice
¼ cup vegetable oil for frying

½ cup sour cream
¼ cup finely chopped fresh dill
Salt and freshly ground black pepper

For the Pojarski:
Place the bread into a small bowl with the buttermilk to soak for at least 10 minutes. Combine the veal, lemon zest, garlic, Parmesan cheese, peppers, celery, celery seeds, dill, green onions, and salt and pepper to taste in a large bowl and mix well. Add the bread and buttermilk, and mix again. Shape the mix into teardrops about 3 inches long, 2 inches wide at the widest point, and 11/4 inch high. Place on a greased tray and refrigerate.

For the sauce:
Melt the butter in a large saucepan over a high heat. Stir in the onions, reduce the heat, and cook until soft and translucent. Add the wine and bring the mixture to a boil. Cook for several minutes, and then remove from the heat and stir in the flour and paprika. Add the beef broth and cream and reduce to a sauce-like consistency. Add the lemon juice, and season with the salt and pepper. Set aside and keep warm.

Place a large frying pan over a high heat and add the vegetable oil. Cook the Pojarski in batches so not to crowd the pan. Cook for about 3 minutes per side.

Pour the sauce into the bottom of a large serving dish. Reserving some of the sauce to place on top of each piece. Arrange the Pojarski neatly around the edge. Swirl the sour cream in the center of the dish, and sprinkle with the chopped dill.

A dish fit for a Queen!

One Response to “Pojarski Smitane”

1. Good Cooking with Stockton Briggle: October Edition- Stockton Briggle says:

   November 1, 2011 at 1:44 pm

   [...] Recipes! Parsnip and Apple Soup with Parmesan-Chive Foam Pojarski Smitane Basmati Rice Pilaf Petit Pois a la Francais Glenfiddich Chocolate [...]

   Reply