Super Simple Podliva

One thing I can compare Podliva to is gravy, because it is most often poured over mashed potatoes. However podliva can be poured over steamed rice, pasta or grechnaya kasha (buckwheat). It is a simple combination of onion, carrots, spices, and meat. Here’s what you need:

1/2 of one large onion or 1 small onion

2 large carrots -peeled

1 lb chicken breast

salt and pepper to taste

1 tbs cooking oil

Vegeta*  to taste

* Vegeta is this amazing blend of all the right spices you may need for Russian cooking. I think both my mother and mother in law put it into every dish. It is available in most European markets. It is super easy to get here in Sacramento but if you can’t get to Vegeta a good substitute I found was a pouch of slow cooker chicken noodle soup seasoning. Don’t use too much of it because even a tiny sprinkle has a ton of flavor.

You can also add garlic if you like the flavor or even tomatoes or red/ yellow bell pepper.

Heat the oil on medium/ high,  in a  sauce pan.

Cut the chicken breast into small bite sized pieces. Once the oil is heated place the chicken inside to start cooking through.

Chop up the carrots and onion and whatever else you want to use. I had some yellow bell peppers so I decided to use them. I have little time to chop with a 1 1/2 year old running around so to make things easier I just placed all the veggies into an electric food chopper.

Once the meat is no longer pink place all vegetables inside and cook until just a bit tender. Add about 2 cups of water to the meat and vegetable mixture. Just make sure the meat and vegetables are covered in water but not that it looks like a soup. It should be thick with meat and vegetables.

When water reaches a boil, turn down the temperature to low and add Vegeta, salt and pepper. If you overestimate the amount needed and it’s too salty just add some more water.

After you seasoned it and it tastes just the way you want and the vegetables are soft its ready.

I had made some shell pasta noodles earlear. If you’re making pasta make sure it’s on the small side.

Soooo goood!

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2 Comments (+add yours?)

  1. Elena Montik Drozdov
    Jul 14, 2011 @ 15:41:09

    dill! we put lots of dill in our gravy.
    Love your site. YOu have all of my moms recipes on here, just like she makes them but the only problem is she makes everything “na glas” 🙂

    Reply

    • Kristina
      Jul 21, 2011 @ 12:54:05

      So does my mom and mother in law. It’s so hard to get the recipes from them. So they give me approximates and I try to come up with an exact measurement that would work.

      Reply

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