In the golden confines of the Hotel Metropol, where Amor Towles weaves his exquisite tale of resilience and grace, time moves differently—measured not in years but in the slow alchemy of flavors developing, friendships deepening, and wisdom quietly accumulating. This Latvian Stew, rich with dried fruits and warming spices, embodies the same patient philosophy that guides Count Alexander Rostov through his decades of elegant confinement.
Like the Count himself, this dish transforms humble ingredients into something magnificent through the gentle passage of time. The pork shoulder, robust and unpretentious, mingles with sweet dried apricots and prunes—fruits that carry within them the memory of summer sunshine, now concentrated into jewel-like intensity. It’s a stew that understands the art of making do with what’s available, yet creating something that feels like a feast.
This is not a stew to be rushed. Like Rostov’s careful cultivation of each day within his circumscribed world, it requires the slow surrender of hours in a gentle oven, the occasional stir, the faith that time will work its quiet magic. The result is a dish that speaks of abundance found not in excess, but in the thoughtful appreciation of what we have—tender meat that falls apart at the touch of a fork, a sauce enriched by dried fruit that tastes of both comfort and sophistication.
Best served with crusty bread for soaking up the precious sauce, accompanied by the kind of unhurried conversation that turns an ordinary evening into a small celebration of life’s enduring pleasures.
Description
This hearty stew, inspired by the enduring spirit of A Gentleman in Moscow, is a dish of quiet resilience and deep, comforting flavors. Like the Count himself, it is rich, complex, and full of unexpected delights. The tender pork and savory vegetables are perfectly balanced by the subtle sweetness of dried prunes and apricots, creating a dish that feels both traditional and uniquely profound.
Ingredients
Instructions
- Preheat and brown the pork: Preheat your oven to 180°C / 350°F. Place a heavy-bottomed pot or Dutch oven with a lid over medium-high heat. Add the olive oil. Pat the pork cubes dry and season generously with salt and pepper. Working in batches if necessary to avoid overcrowding, brown the pork on all sides. This step is crucial for developing a deep flavor. Once browned, remove the pork from the pot and set it aside.
- Sauté the vegetables: Reduce the heat to medium. Add the chopped onion and carrots to the pot, scraping up any browned bits from the pork. Cook for about 5-7 minutes until the onions begin to soften. Add the minced garlic and smoked paprika, stirring constantly for one minute until fragrant.
- Build the stew: Return the browned pork to the pot. Stir in the tomato purée, followed by the beef stock, ensuring all the ingredients are well combined. Bring the mixture to a boil.
- Add the dried fruit and braise: Once the stew is boiling, add the whole dried apricots and prunes to the pot. Stir them in, then place the lid on the pot. Transfer the Dutch oven to the preheated oven.
- Bake: Bake for at least 2 hours, or until the pork is fork-tender. Stir the stew every 30-45 minutes to ensure even cooking. The dried fruit will break down, adding a wonderful, subtle sweetness to the sauce.
- Serve: Once cooked, give the stew a final stir and adjust seasoning if needed. This dish is perfect served with a fresh, crusty loaf of bread to soak up the rich sauce or over a bed of creamy mashed potatoes.
A Note from The Literary Kitchen
This stew is like the Metropol Hotel’s pantry—a collection of unexpected, yet perfectly complementary ingredients. It’s a dish that celebrates endurance, a recipe that, like the Count’s resolve, only gets better with time and careful tending.
If you make your own version, I’d love to see it! Share your creation on Instagram with the hashtag #RitualOfReadingFood and tag @ritual_of_reading. Let’s gather our interpretations of this classic Russian dish, each with its own delicious story to tell.
Written by Alexandra Poppy
Writer, reader & curator of The Ritual of Reading
I’m Alexandra, the voice behind The Ritual of Reading. Somewhere between a stack of novels and a half-finished pot of tea, I keep finding traces of the life I want to live—slower, richer, filled with stories. The Ritual of Reading is where I gather what I love: books that linger, places with a past, and rituals that make ordinary days feel a little more meaningful. I write from Paris, where elegant bookshops and old-fashioned cafés offer endless inspiration—and I share it here, hoping it brings a spark to your own days, too.
1 Comment
[…] I found online and adding a personal twist, so I’ll leave the details for the full recipe HERE. What I can tell you is that it turned out better than I could have imagined. A classic stew at […]
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