Adyghe Khabizey

Method

Heat butter in a large heavy pot and brown the meat on all sides over medium-high heat, then remove and set aside. Add sliced onions to the same pot and cook until golden and softened, about 8 minutes. Return the meat to the pot, pour in the hot stock, and bring to a simmer, skimming any foam from the surface. Add the cubed potatoes, salt, and black pepper, then reduce heat and simmer gently for 45-50 minutes until the meat is tender and potatoes are fully cooked. The broth should be rich and slightly reduced. Serve hot in deep bowls, garnished with fresh parsley.