1 pound boiled chuck or brisket of beef (see Shchi) cut into 1-inch cubes
2 tablespoons finely chopped fresh coriander (cilantro), or substitute
Italian flat-leaf parsley
How To Cook:
1. In a heavy 10- to 12-inch skillet, melt the butter over high heat. Add the onions and, stirring frequently, cook uncovered for 5 to 8 minutes, or until they are soft and lightly colored.
2. Stir in the tomatoes and boil briskly, uncovered, until most of the liquid has evaporated and the mixture has thickened lightly. Stir in the beef stock. Then add the potatoes, apricots, salt and pepper, and bring to a boil over high heat.
3. Reduce the heat to moderate, cover the pan and cook undisturbed for 20 minutes, or until the potatoes are tender but not falling apart. Stir in the cubed meat and simmer slowly for 10 minutes.
4. Taste for seasoning. Transfer the soup to a large heated tureen or soup bowls, sprinkle with chopped coriander or parsley, and serve at once.
