Pork Stew with Apricots and Prunes
This Latvian Stew recipe is based on a dish from the pages of A Gentleman in Moscow by Amor Towles.
It's a simple, comforting combination of tender, slow cooked pork shoulder, carrots, onions, apricots, and prunes that's warm and flavorful and even better the next day.

"Like you I came to this recipe because of A Gentleman in Moscow. I've read the book and my partner and I have been listening to it on Audible. We both were taken with the Count's description of the stew. Our mouths were watering and we both wanted to eat it. I made you recipe last night for guests. It surpassed my expectations and it was enjoyed by all. I will definitely make it again." - Jackie
Hello. My name is Rebecca and I Am a Bookworm.
Of all the things I love and value in life, books and reading are at the top of the list. I come by my love of reading honestly. My mom is a voracious reader and I'm sure spent many hours reading to me until I was old enough to pick up a book and read it for myself.
I cannot remember a time in my childhood when my mom said no to my request for a new book. We were not wealthy, but books were something we always had money for.
This great love of books is something I carried into my adulthood. I don't just want to read books, I want to be surrounded by them. I want them at arm's reach everywhere, all the time. Thankfully, my husband is also an avid reader and has never once complained about the stacks of books on every surface and in every corner of our home.
For the most part, once finished with a book, I want to move on to the next. But, there are a few that I find myself re-reading every so often, finding comfort and new insights from the characters and story with each new read.
The Rules of Civility by Amor Towels is one of those precious few novels I've read multiple times. There's something about the cadence of the dialogue, the heartbreaking nostalgia of the story, and the beauty of the words that calls me back again and again.
Last year, I picked up another Amor Towels novel, A Gentleman in Moscow, and found myself similarly entranced.
The story itself manages to be a little bit of everything... there is history and politics, romance, and espionage. It is a story about parenting and poetry. About secrets, honesty, and the transient nature of people and culture. About integrity, character, values, resourcefulness, resilience, and the importance of understanding that attitude and perspective are the only things we ever have.
It's also a story about one man's love of good food and good wine. Early in the story, the main character, who is nothing short of a food and wine snob in the purest, most lovable kind of way, orders a bowl of Latvian Stew.
“...the onions thoroughly caramelized, the pork slowly braised, and the apricots briefly stewed, the three ingredients came together in a sweet and smoky medley that simultaneously suggested the comfort of a snowed-in tavern and the jangle of a Gypsy tambourine.”
It sounded like something I very much wanted to eat.
An online search reveled that the dish comes from the author's own love of cooking and a recipe from a 2005 issue of Saveur magazine.
Towels published his recipe for Latvian Stew on bookclubcookbook.com, which I tried and then modified to suit my personal taste. This modified version is the recipe you'll find here and it has quickly become one of our all-time favorite comfort foods.
What is Latvian Stew?
As is true of many one-pot meals, Latvian Stew is made more delicious by its simplicity. The modest ingredient list is slightly unusual, but the flavors come together in a way that will truly warm you from the inside out.
I usually make this on a Sunday, making enough for us to enjoy it at least a couple of times throughout the week. Just like many kinds of soups and stews, Latvian Stew seems to be even better after it's been allowed to sit in the refrigerate for a day or two and marinate.
The stew itself is prepared by slowly cooking pieces of pork shoulder with onions, garlic, carrots, dried apricots and prunes. I've chosen to flavor the broth with smoked paprika, a Worcestershire, and a touch of liquid smoke.
These flavorings are a departure from the recipe that inspired its inclusion in A Gentleman in Moscow, but I find that the addition of some smokiness to the richness of the pork and sweetness of the fruit is positively delicious.
As is the case with most soup and stew recipes, feel free to add or subtract ingredients to better suit your personal tastes. The addition of some red cabbage or a parsnip or two would be delicious.
If you're not interested in a strong smokey flavor, leave out the liquid smoke. Swap out the paprika for another kind of chili powder. Add some beer or wine to the broth in place of some of the water.
The recipe is a basic template for a homey, comforting meal that's easily adaptable to your personal tastes.
If Reading A Gentleman in Moscow Led You to this Recipe, Let Me Know!
A few years ago, after reading The Chemist by Stephanie Meyers, I published a recipe for Bananas Foster Butter Cake after one of the main characters of that story makes it.
Every so often, I receive a note from someone who has paused in their reading of The Chemist, often in the middle of the night, to hungrily search the Internet for "Banana Foster Butter Cake".
When I published that recipe, it was simply to share the recipe. But, it's been such an unexpected delight to interact with other readers as a result. So, if you came across this recipe as a result of reading A Gentleman in Moscow and wondering how to make Latvian Stew, please let me know. 🙂
Other popular soup and stew recipes:
- Beef and Barley Soup with Roasted Mushrooms and Bacon
- Zuppa Toscana with Bacon, Sausage, Potatoes, and Cream
- Vegetable Beef Soup
- Thai Pork and Noodle Soup
- Red Lentil Soup with Ham and Aleppo Pepper
- Creamy Chicken Noodle Soup with Roasted Garlic and Mushrooms
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
📖 Recipe
Latvian Stew
This Latvian Stew recipe is based on a dish from the pages of A Gentleman in Moscow by Amor Towles. It's a simple, comforting combination of tender, slow cooked pork shoulder, carrots, onions, apricots, and prunes that's warm and flavorful and even better the next day.
Ingredients
- 3 lbs (48oz) boneless pork shoulder
- salt and ground black pepper
- ¼ cup (60ml) extra virgin olive oil, canola oil, or vegetable oil
- 1 large yellow onion, peeled and cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tablespoon tomato paste
- 3 large carrots, peeled and cut into 2 or 3-inch pieces
- 1 tablespoon smoked paprika
- 4 tablespoon all-purpose flour
- 5 cups (1183ml) water
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon liquid smoke (more to taste)
- 8 oz dried apricots
- 8 oz prunes (dried plums)
- ½ cup (about 1oz/ 13g) chopped fresh Italian parsley
Instructions
- Cut pork into 2-3 inch pieces. Lay the pork on a plate or baking sheet that has been lined with paper towels. Blot the pieces of pork on all sides with another paper towel to dry. Sprinkle the pork on all sides with a generous amount of salt and pepper. Refrigerate, uncovered, for 1 hour. (You can refrigerate seasoned pork for up to 12 hours, but cover the meat after 1 hour.)
- Preheat oven to 450 degrees F (232 degrees C).
- Add oil to a large, heavy bottom, ovenproof saucepan or dutch oven. Set it over medium high heat until the oil is very hot and shimmering. Add the pork and cook, turning the pieces in the hot oil every so often, until the pieces are browned on all sides.
- Remove the pork from the pan with tongs or a slotted spoon. Pour all but about ¼ cup of the fat from the saucepan.
- Add the chopped onion to the pan and cook over medium heat until soft and translucent. Add minced garlic, tomato paste, and 1 teaspoon of salt. Cook, stirring constantly, for 2 minutes. Add carrots and browned pork to the pan, stirring to combine.
- Remove the pan from the heat. Stir together the paprika and flour, sprinkle it over the meat and vegetables, and toss everything around in the pan to coat.
- Put the pan in the preheated oven, uncovered, and let bake for 5 minutes. Remove the pan from the heat, stir, and then bake uncovered for an additional 5 minutes.
- Remove pan from the oven. Reduce the oven temperature to 350 degrees F (176 degrees C).
- Add 5 cups of water, worcestershire sauce, and 1 ½ teaspoon liquid smoke to the pan. Stir, being sure to scrape up any brown pieces from the bottom of the pan. Set it over medium-high heat and bring to a boil. Stir in the dried apricots.
- Cover the pan and place back in the oven. Let cook for 1 ½ hours.
- Remove pan from the oven and stir in prunes. Cover, place back in the oven, and cook for 1 hour longer - OR, until the meat is very tender.
- Remove the pan from the oven and taste; add more salt and/or liquid smoke if desired. (*See notes) Sprinkle with chopped parsley and serve.
Notes
Liquid Smoke:
A little liquid smoke goes a long way, so add this ingredient in small doses. Start with 1 ½ tsp, then when the stew is cooked and the meat is tender, taste, and add a touch more if you want the smokey elements in this stew to be more pronounced.
Salt: Salt is an especially important ingredient in this stew because it balances the sweetness of the dried fruit. After the stew is cooked, taste the broth and add as much additional salt as necissary until the balance tastes right to you.
Dessert Suggestion:
There is a part A Gentleman in Moscow where the author talks about the Count making the most of his situation by "securing fine linens and a suitable pillow, four bars of his favorite soap, and a Mille-Feuille." So naturally, that's the perfect dessert to serve after this delicious stew.
You'll find a tried-and-true recipe for Mille Feuille on my other blog: Napoleon Dessert {Mille Feuille}
I've made it more times than I can count and it's always a hit. Also, thanks to frozen puff pastry it's much easier to make than it looks.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 730Total Fat: 44gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 153mgSodium: 447mgCarbohydrates: 44gFiber: 6gSugar: 28gProtein: 42g
Jackie Cory says
Like you I came to this recipe because of A Gentleman in Moscow. I've read the book and my partner and I have been listening to it on Audible. We both were taken with the Count's description of the stew. Our mouths were watering and we both wanted to eat it. I made you recipe last night for guests. It surpassed my expectations and it was enjoyed by all. I will definitely make it again
Ann Phelan says
I am currently reading A Gentleman In Moscow and did a search for this recipe! Thanks so much for this post
I’m loving this beautifully written book and I know I will also love this recipe.
RebeccaBlackwell says
Hi Ann! I am so glad you found this recipe! I wish I could arrange a giant dinner party with everyone who's found this post so we could all have Latvian stew together and talk about the book. How fun would that be? Anyway, please do let me know what you think of this stew after you make it. And until then, happy reading!
Christina says
I just finished A Gentleman in Moscow and had written myself a note to find a Latvian Stew recipe. Google has their algorithm down this time, because this blog popped right up. I can’t wait to try this as soon as it’s not 100* outside! (I’m in TX) Thank you so much for putting this together. Fantastic book and I’m so delighted to find this recipe!
RebeccaBlackwell says
I'm so happy you found this recipe Christina! Wishing you cooler weather and happy reading and please do let me know what you think of this stew after you've made it! xo
Melissa Alva Mier says
What a pleasant surprise to see everyone’s comments about the book. I too, just read the description of Latvian Stew and stopped reading and jumped online to look for a recipe. I must say I read through the first few pages of the book and knew right away that I had been waiting to find this book for a long time. It pleases me on so many levels and I find myself smiling while I’m reading. Finding this recipe is just an added bonus. Thank you!
RebeccaBlackwell says
I love this Melissa! The book captured me from the start as well and it's been so fun to hear from other readers who not only love the book but were intrigued by the author's description of Latvian Stew. Please do let me know what you think of this stew if you make it. Until then, happy reading! xo
Eric Plaut says
Rebecca, my 94 year old mother introduced me to the book, because she loved it. So I made her the stew, and she loved that too. Yesterday I tried making it with jackfruit instead of pork, and with the addition of some parsnips. I used your recipe exactly, but with the addition of some parsnips, and reducing the overall baking time by about 45 minutes. It turned out great, although I still slightly prefer the pork roast.
RebeccaBlackwell says
What an excellent idea to sub in jackfruit for the pork! I've been experimenting with jackfruit for the past year or so, but hadn't thought to try it in this stew. After reading this, I'm excited to try it! Thank you so much for taking the time to write to me! I'm so glad to know that you and your mother enjoyed the stew and the book! xo
Nell says
I too have just put down A Gentleman in Moscow to "google" the recipe for Larvian stew. A dish I will be cooking in the near future. Thank you! 😊 😋
RebeccaBlackwell says
Hi Nell! Please do let me know what you think of this stew after you make it! Happy reading! xo
Mary Wild says
Same with me…. I looked it up and found this recipe. I will definitely save the recipe for the cooler fall weather. I’m enjoying the book and the recipe sounds good.
RebeccaBlackwell says
Nice to meet you Mary! I'm so glad you found this recipe and are enjoying the book! Please do let me know what you think of Latvian Stew after you make it. It does make a delicious cool weather meal. Thanks for taking the time to say hello! xo
Gary Johnson says
Hi Rebecca,
Thanks so much for posting this. As with most people who have posted I stopped reading A Gentleman in Moscow to see what a Latvian stew is. Reading the comments I see it may not strictly be a Latvian stew but it feels like what the Count was eating. Thank you for taking the time to inspire us into reproducing this soul nourishing dish!!
The comments you have received are as nourishing as the dish. How nice to find a thread like this with so much positivity and love for life, food and reading.
Take care and enjoy your roaming,
Gary
RebeccaBlackwell says
So nice to meet you Gary! Your words have made a big impact on my morning in the best possible way. This has quickly become one of my favorite recipes because of all the reasons you've stated here. It's been wonderful to hear from so many like-minded people, like yourself. Thank you so much for taking the time to leave a comment and contribute to the little community here. xo - Rebecca
Renee Goodledge says
What do you like to serve with this? thanks!
RebeccaBlackwell says
Hi Renee! I usually just serve this with a loaf of warm, crusty bread or my favorite Homemade dinner rolls. You could also add a salad, but we're usually happy with nothing more than big bowls of stew and bread. 🙂
Cindy Hyde says
Tonight we served it with roasted Yukon potatoes with herbs Provence, Anne Burrell's Creamed Spinach. Divine. Thanks to the original poster for posting this recipe! I too went looking for the recipe after my 3rd read! Nina Kulikova is the best character ever.
RebeccaBlackwell says
Serving this stew with roasted potatoes and creamed spinach sounds delicious! I'm so happy to hear that you found this recipe and enjoyed the result! And I agree with you about Nina as a fantastic character. She is the best! xo
Nancy says
I too am reading A Gentleman in Moscow and thought , “ boy, that sounds good, I wonder if there’s a recipe?” Thanks for this, I will definitely try it this fall. It sounds delicious!
RebeccaBlackwell says
Nice to meet you Nancy! When you make it, please let me know what you think of this recipe for Latvian Stew! Happy reading!
Barbara says
Hi! I paused my reading of “Gentleman” to find a recipe for the stew and check out how much a bottle of Mukuzani would cost. My search led me delightfully to your recipe. I am looking forward to making your recipe and reporting back to you! How fun is this?
RebeccaBlackwell says
Hi Barbara! So nice to meet you! I'm so glad you found this recipe and can't wait to hear what you think! Finding other readers who were captured by the same recipe is so fun! Happy reading! xo
Lorll says
Fun to find a veracious reader whose passion started with your mother. As well found a way to purchase books even though money was tight! We are kindred spirits… I’m recovering from surgery and “enjoying” a liquid diet… I’m sitting outside in the late summer sun and reading A Gentleman In Moscow. Came to your recipe via the book. Can’t wait to make the stew on a cool Autumn day! Now, I just need to find the Georgian wine, Mukuzani!
RebeccaBlackwell says
I'm glad you found this recipe! Wishing you a speedy, full recovery and much happy reading in the meantime. Please do let me know what you think of this recipe after you make it. Especially if you track down some Mukuzani! xo
Marie Lange says
Hi Rebecca I am re-reading “A Gentlemen from Moscow” and enjoying it more including looking more deeply into recipes and I bookmarked yours and looking forward to trying it as it gets a little cooler out!
Many thanks to you!
-Marie
RebeccaBlackwell says
Hi Marie! I'm so glad you found this recipe! When you make this stew, please do let me know what you think of it. Happy reading! xo
Phil Buehrer says
As a lover of food and always willing to try a dish from afar I find myself frequently looking up recipes I hear about in a book or story I have read or am currently reading. As such, as I am reading "A Gentleman in Moscow" tonight, I read the description of Latvian stew and stopped nearly mid sentence to look up the recipe. I will definitely attempt to make this stew, despite it being full blown heat of summer, and imagine I will think of the Count and that pair of young people on their date as they sit in the Piazza enjoying such a delicious sounding dish.
RebeccaBlackwell says
Hi Phil! I am so happy to hear that you found this recipe! I think of that scene in the book every time I make this stew. Please do let me know what you think of it after you make it. Happy reading! xo
Sheryl Schaffer says
I too came to look for Latvian stew while reading "A Gentleman in Moscow. " I'm at that point when the Bishop has been promoted to the Boyarsky and made the suggestion that all the wines, red and white, have their labels removed and every bottle a single price!
I have not made the Latvian stew but I hope to do so.
I'd checked out "A Gentleman in Moscow" from our local library a few years ago but never had time to read it. After recently reading "A Lincoln Highway " I went on quickly to read "Rules of Civility" and now "A Gentleman..." I find myself looking up many of the "Count's" food choices. I'm happy to have discovered your website. On occasion I have prepared dishes mentioned in books to serve to the book discussion group that I belong to. Maybe I'll find other recipes from our books here at your site. Thank you for your work.
RebeccaBlackwell says
Hi Sheryl! Thank you so much for taking the time to leave a comment for me! It sounds like you like the writing style of Amore Towles as much as I do. If you end up making this recipe, please do let me know what you think! xo
Allyson says
I loved reading Towles’ The Lincoln Highway and immediately got the Rules of Civility and Gentleman in Moscow, which I am reading now. I find myself Googling so much of what I am reading … the bakery, the restaurant, the history of the times. I love how he writes! I am now imagining how delicious this Latvian Stew sounds with the apricots! I will be sure to try it! I am not a speed reader as I like to experience every detail of a book and his books are so descriptive of what his characters are doing that I feel like I am right there with them. Thanks for sharing the recipe!
RebeccaBlackwell says
Hi Allyson! I do the same thing with books - google things referenced so I can put a visual to what the author is writing about. I am a huge fan of Towles' writing style as well. It's funny, I've recommended his books to so many people and about half love him and half don't. He does have a very unique style, and something about it resonates with me. I would love to hear what you think of this stew after you make it! Every time I make it, I get the urge to read A Gentleman in Moscow all over again. 🙂
Gertrude says
My, we could be related, lol. My husband, too, uses his kindle a lot while I, like you, prefer to hold an actual book. I don't see my book piles disappearing anytime soon so I guess I'm just going to have to be okay with that. I haven't gotten around to making the stew yet - this week went quite differently than planned. Maybe next week. I am keeping the tab open on my computer. 😉
Gertrude says
I think it's amazing that so many of us have found this recipe because we read, or are reading, A Gentleman in Moscow. I wonder if Amor Towles had any idea of what he started when he mentioned Latvian stew in his book. I love how you mention that you are an avid reader and you have piles of books all over the place in your home. I do too! Sometimes it's just plain embarassing but I have never found a solution so it just continues. 😉 Hubby is also an avid reader, so he humours me with my piles of books. It's still deep winter here in PEI Canada so I plan to make this stew this week. Thanks so much for taking the time to write it up for us.
RebeccaBlackwell says
Hi there! It sounds like you and I would be fast friends. 🙂 My husband is also an avid reader, but prefers to read books on his phone. I love the feel of an actual book in my hands, so I don't see the piles of books situation changing any time soon. I can't wait to hear what you think of this stew. Please do let me know. I just love that other readers find this post and that we are all making the same stew. xo
David says
Loved this book, and so did the wife, who is a very very good cook - Milk Street fan level 10. So we looked this up and she has made it 3 times and it is absolutely wonderful! Book and stew are both 5 star - highly recommended!
i would never think i would like a stew with prunes and apricots so much!
RebeccaBlackwell says
Hi David! I am so happy to hear that you and your wife like this recipe so much! It is a surprising combination of ingredients, isn't it? I love Christopher Kimball and Milk Street as well (the website, cookbooks, and podcast), and we obviously like the same books, so I'm sure your wife and I would be friends. 🙂 Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Emily says
When these a few words - caramelized, sweet and smoky pop out, I just couldn’t help putting down the book and then starting to search for Latvian stew. Happy to find your recipe. I will definitely try it out in next a few days. Thank you!
RebeccaBlackwell says
His way of describing the dish totally drew me in as well, Emily. I knew as soon as I read about it that I was going to have to figure out how to make it. 🙂 Please let me know what you think of this dish after you make it! xo
Nancy K says
I’ve been reading Gentleman from Moscow and decided to make this stew over the weekend. It’s been raining like crazy lately so I thought it would be the perfect comfort food. I followed the recipe but chose to omit the liquid smoke. It was a huge hit! Everyone in the family loved the flavors. Gorgeous recipe! Thank you for posting this recipe.
RebeccaBlackwell says
I am so happy to hear that you liked this recipe Nancy! It sounds like you had the perfect weather for it. 🙂 Thank you so much for taking the time to leave a comment for me! I truly appreciate it. Happy reading! xo
Michael Pickel says
What can I add, that has not already been said,, except that I have not read the book yet! My partner is currently reading it, and asked me if I knew what “Latvian Stew” was? I had no idea, but it sounded intriguing. So, I found your recipe, Rebecca, and made the stew yesterday. There are a lot of steps and it takes a bit of time, but after having it tonight for dinner, I’d say it’s worth it: magnificent!
I agree with what.others have said that this dish is a misnomer. Georgia or Armenia would seem a better candidate due to the use of apricots and prunes, and your addition of smoky paprika makes one think of Hungary. Regardless of the origins of this dish, you’ve made it a star in the comfort food category. Thank you 👍 Now, I must read that book myself.
RebeccaBlackwell says
Hi Michael! I am so happy to hear that you liked this recipe! And you must read the book! So good. The author has a new book out that I'm nearly finished with - The Lincoln Highway. If you and your partner like A Gentleman in Moscow, I think you'll like the Lincoln Highway as well. Two totally different stories, but equally well written. Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Tom says
I am also here from A Gentleman in Moscow! I read that food description and had to find a recipe for it - I plan to make this very soon, thanks for posting it!!
RebeccaBlackwell says
Hi Tom! I'm so happy you found this recipe! I'd love to hear what you think of this recipe after you make it! Happy reading! xo
Z says
Another Latvian here, and I can also add to the previous comments that this is not an authentic Latvian dish. The book is great, though, and the recipe looks delicious!
Beth Evert says
Yep. Reading the book; and needed to look up the recipe. My daughter recommended the book. I am enjoying his writing immensely- now I am looking forward to trying this recipe.
RebeccaBlackwell says
I'm so happy that you're enjoying the book and that you found this recipe, Beth! I'd love to know what you think of this stew after you make it! xo
Kim Russell says
Although I came across this recipe because a friend was posting on FB about liking prune juice (I love my weird friends!), that then sent me down a stewed prunes and apricots worm hole because, although prune juice is ok, stewed fruits are lovely and even more so in stews! When I saw Latvian Stew pop up I yelled OMG! and scared my cat. I love both of Amor Towles' books for the exact reasons that you spoke of, but I especially loved 'A Gentleman in Moscow'. So, in a round about way I did find your recipe for Latvian Stew due to loving the book, but I came across it in a round about way! Definitely making it soon. I don't care that it's 90 degrees. That's why we have air conditioning!
RebeccaBlackwell says
I love this story, Kim! And I'm so happy you found this recipe! Please let me know what you think after you make it... I made it just a couple of weeks ago even though it was almost 100 degrees outside. Sometimes you just have to go with your cravings! xo
Debbie Brown Paraian says
I've bee reading a gentleman in Moscow for quite a while now and am now on the final book 5. I've been savouring it like a LATVIAN stew. I'm thinking they traditionally made it kosher though although not entirely sure. Does anyone know any authentic Latvians? Where is Latvia?
RebeccaBlackwell says
Hi Debbie! Latvia is in north-eastern Europe with a coastline along the Baltic Sea. It's a small country that shares borders with Estonia, Russia, Belarus and Lithuania.
When I was working out this recipe, I couldn't find an "authentic" recipe for anything called Latvian Stew. The author wrote that he based the idea on a recipe published in Saveur magazine several years ago. But honestly, I don't know if it's an "authentic" dish or not. Regardless, it's one of our favorite meals around here and I do hope you try it! If you do, I'd love to know what you think of it! xo
Madara Stella says
Hi,
A native Latvian and food columnist here. This recipe does not come from an authentic Latvian dish. We do a lot of stews however, this is not a traditional combination in Latvian cuisine.
If I am not mistaken, the original Saveur magazine recipe is "Pork Stew with Dried Apricots and Prunes" and they also write "Svinina v Kislo-Sladkom Souse" which is in Russian language and means "pork in sweet and sour sauce". This recipe sounds more like it could be from Southern Russia or the cuisine of the Caucasus region. And a tavern with the jangle of a Gypsy tambourine most likely was not in Latvia either 🙂
Nevertheless, your recipe looks really delicious!
RebeccaBlackwell says
Thank you so much for taking the time to share this information, Madara! I truly appreciate it! xo
Jenny says
Hi Rebecca, I am listening to A Gentleman in Moscow for the second time on Audible when I thought to look up the Latvian stew recipe. I've also read this wonderful book, cover to cover, loving the rich characters of the Count, Nina, Sophia, and all the others; such great storytelling. Thank you for posting your recipe; it looks delicious and very manageable to make (ie simple ingredients). Who doesn't love a yummy, soul-warming stew with crusty bread and a bottle of wine; it will be perfect for cold nights.
RebeccaBlackwell says
Hi Jenny! I love audio books and tried to listen to A Gentleman in Moscow first, before reading it, but quickly realized that I wasn't going to be able to keep the characters straight if I couldn't see their names in print first. 🙂 So, I read the book, then listened to it on Audible a few months later.
There are only a handful of books I've done this with - read them in print and listened to them on audio. Many books make for a great read/ listen, but don't have the depth of story and characters to warrant another journey through. This one most definitely did, as I know you agree.
Anyway, I'm so happy you found this recipe and took the time to leave me a note. Please do let me know what you think of this stew after you make it! xo
Andrew Hill says
AGiM was voted down for our book club, but I picked it up anyhow. 150 pages in, I'm regretting our decision, though conceptually it shouldn't have been the better book.
Like the many others, the stew just sounded divine and your website came up. Despite the recent heat, the recipe sounds too good to wait on.
RebeccaBlackwell says
Hi Andrew! I was in a book club for years and have regretted that A Gentleman in Moscow was never one of our chosen selections either. The book would have prompted so much great conversation! I'm glad you're reading it anyway. What is the title your book club chose to read instead? And, even though it's not your typical summer fare, I do hope you make this stew sooner rather than later. If you do, will you let me know what you think of it? xo
Andrew Hill says
Matt Haig's Midnight Library. Good concept, but sloppy in execution.
Looking forward to trying it!
RebeccaBlackwell says
I recently read The Midnight Library and couldn't agree more with your assessment. 🙂
Kim Russell says
Exactly. I'm making it soon. What's the use of air conditioning if you can't eat comfort food in the middle of summer?
Joseph (Joe) Tilseth says
Hi Rebecca!
Thank you for posting this recipe and sharing your life with us. The stew is in the oven, and I am excited to eat it in a couple of hours! Yes, the Count brought me here as well. I absolutely loved how he rediscovered his inner child with little Nina Kulikova. I've had a difficult time accepting life as it is, and the Count inspired me to embrace the joy and challenges I can find in my day-to-day life. What have you enjoyed reading thus far in 2021?
Respectfully,
Joe from Saint Paul, MN
RebeccaBlackwell says
Hi Joe! Thanks so much for taking the time to write! I was also inspired by the Count's talent for embracing the truth of his life and circumstances, and making the most of everything that came his way. I've thought about him many times since reading the book when things don't happen exactly as I wished they would. I've read quite a few mediocre books this year (😊) but, also a few really great ones. My favorites so far include American Dirt, Dear Edward, and City of Girls. Have you read any of those?
What have YOU enjoyed reading so far in 2021? Also... how was the stew?
Jan says
I’m hosting my book club in December and this is my book choice. Latvian stew for main with a simple green salad. Any suggestions for starters and dessert. I’ll remove labels from wine bottles. Obviously loved the book
RebeccaBlackwell says
Hi Jan! How fun! I belonged to a book club for years and years and we tried to match the food and wine to the book whenever possible. I just loved it. If you wanted to stick with dishes mentioned in the book, I'd suggest making Mille Feuille - also known as the Napoleon. There is a part in the book where the author talks about the Count making the most of his situation by securing fine linens and a suitable pillow, four bars of his favorite soap, and a Mille-Feuille.
I have a tried-and-true recipe for Mille Feuille on my other blog. You'll find it here: Napoleon Dessert
I've been making it for years and years and it's always a hit. I'm sure I made it at least once (and probably more) for my book club as well. And, thanks to frozen puff pastry, it's much easier to make than it looks. 🙂
For starters, I remember mention of chilled cucumber soup and Blini's with smoked salmon. A quick google search will turn up quite a few recipes for each. And, just for kicks, here's a couple of my favorite appetizer recipes that are loosely in line with the idea of smoked salmon Blini's:
Spanish Avocado Salmon Bites
Orange Cedar Roasted Salmon Appetizers with Almond Salsa
And, of course, if you can find it (or make it), Russian Black Bread would be delicious with the stew.
I hope this helps! Please let me know if you have any other questions! xo
Mitchell says
I just made this and this is probably one of the best things I have ever eaten. Also the first time an online recipe has compelled me to leave a comment, it was really that amazing. I am reading A Gentleman in Moscow at the moment and had to pair this with a mukuzani wine and rye bread. Will definitely be making this again for friends and family.
RebeccaBlackwell says
Mitchell! This comment just made my whole day. I am so happy to hear that you liked this recipe so much. Thank you so much for taking the time to let me know! I truly appreciate it. xo
John A-X says
It's cooking as I type, and smells amazing!
RebeccaBlackwell says
Hi John! I just love how this dish makes the house smell. 🙂 How did it taste???
The Latvian says
As many here I was reading the book when I came upon the Latvian Stew. I wanted to find the recipe because of other reasons, however.
I am Latvian and not once in my childhood or adult life have I come across this stew, or any Latvian stew with apricots in it. However, I am very curious to make it myself and see if I can actually introduce it to the Latvian culture- step by step, person by person. I suppose Amor has provided me with the challenge to expand my own culture for me 🙂
RebeccaBlackwell says
I love this! I've often wondered if Amor wrote the book with something in mind that was actually linked to Latvian culture. I read somewhere that his idea of the stew is based on a recipe published a while back in Savour magazine... but I've wondered if it was that recipe that first introduce him to the dish, or if he already knew of the dish and went about looking for a recipe.
Regardless, I'm so happy you found this one. Please do let me know what you think of this stew after you make it? Having only traveled to that part of the world through books, I can't tell you how pleased I am to know that someone from the area might be making it. 🙂
xo
Helen Selaries says
How amazing to find some many others who just loved the idea of Latvian Stew and who taken the time to research and come up with a variety of recipes for this.
I am loving the book and can't wait to read the other.
Your other recipes also look so good and with winter starting to loom here in New Zealand, I shall be spending a few relaxing hours in the kitchen.
Thank you for the recipe. You know when a book has grabbed your heart by wanting to sit and share a bowl of this stew with others and imagine being in Russia. Wonderful.
Helen.
RebeccaBlackwell says
Hi Helen! I know exactly what you mean about loving stories that work their way into your heart in such a way that you want to share some part of them with others, even if its just a bowl of stew. I am so happy that you found this recipe from the other side of the world. Technology is amazing when it can connect people. If you make this, I would love to know what you think of it and if it's what you imagined it to be when you read the story. xo
Karen D says
I was pleasantly surprised to find this recipe with a reference to the book I had just started reading. The events of the meal starting with an hours d’oeuvre of decadent scoops of I cream, a touching exchange of gifts and a glimpse into a romance that was nudged the right direction with a wine selection to go with Latvian stew makes one want to make this dish. Thank you for providing an enticing recipe that draws me in as if I were sitting at the table next to Alexander and opted to have the same as the gentleman himself.
Sorfina says
I have just finished this book and stumbled across your recipe while trying to find a list of the food mentioned (his food descriptions are absolutely divine!). I would love to make this but I wonder if you could suggest an adaptation for stove top cooking? Unfortunately I don’t have a Dutch oven or an oven proof stockpot but I am in love with this recipe
RebeccaBlackwell says
Hi Sorfina! I'm so glad you found this recipe! I think you could make this on the stovetop as long as you paid careful attention to it, stirring it often, so that the bottom doesn't burn. Once you've added the liquid (step #9), bring it to a boil. Then, reduce the heat to low, cover the pot, and let it cook slowly until the meat is very tender. It will probably take about as long on the stovetop as it does in the oven so you should be able to follow the same instructions. Just lift the pot and give it a stir about every 15 minutes which will prevent the stew from burning on the bottom. I hope that helps! Please let me know if you have any other questions! And, I'd love to know what you think of this recipe after you make it! xo
Ans Steenman says
I am reading A Gentleman in Moscow for the second time and as we are going to our little cabin I thought it was the perfect dish to make. Thanks for the recipe.
Ans
RebeccaBlackwell says
I've read the book twice now as well, and expect it's one I'll read again in a year or two. It's one of those books I feel you get something different from with each reading. I am so happy that you found this recipe and hope you enjoy it! Please let me know if you have any questions and I'd love to hear what you think of this stew after you make it. xo
Doreen Patterson says
I am enjoying 'A Gentleman in Moscow' during lockdown here in Scotland. A wonderful book which resonates with our current confinement to our homes. What a delight to find this recipe which I shall be making for tonight's dinner. Thank you for this recipe.
RebeccaBlackwell says
I was so happy to read your comment this morning Doreen. It's wonderful to know that we are enjoying the same books and cooking the same recipes from across the world, and are able to tell one another about it. I can imagine that reading the book now, in the current circumstances, creates much connection with the Count. Please let me know if you have any questions about the recipe. And, I would love to know what you think of this version of Latvian Stew after you make it. xo
Mary Jane says
I also found this recipe while reading A Gentleman in Moscow! Love the book. Can’t wait to try the stew!
RebeccaBlackwell says
I'm so glad you found this recipe Mary Jane! Isn't the book fantastic??? Please let me know what you think of this recipe after you make it! xo
Jenifer Wood says
My book club is reading A Gentleman in Moscow this month and since we love food and (most of us) cooking as much as reading we always cook food mentioned in the book we’re reading. This dish caught my eye, I can’t wait to make it. I’m enchanted by the count and his view of the world as well as the foods in the book, such a delightful book.
RebeccaBlackwell says
For many years I belonged to a book club that we affectionately called "a food and wine club for book lovers" because each of us always brought such great food and wine to every meeting. 🙂 It didn't always work out with every book, but when a book had any kind of food theme in the story, or was focused on a particular culture, we tried to match the food we made to the story. All that to say... I think I would love your book club. You all sound like my kind of people. 🙂
Like you, I loved the book largely because I loved the Count. Fictional characters have taught me much, and the count is amongst those who have taught me the most about accepting the truth of the world, my ever evolving place in it, and doing what I can to make the most of my life even (and especially!) in circumstances beyond my control.
I'm so glad that you found this recipe out of a common love of books. Please do let me know what you and your other book club members think of this recipe. xo
Audrey says
The book is exactly where I heard of this recipe! So glad you published it. I plan on making this for dinner.
RebeccaBlackwell says
I'm so glad you found this recipe, Audrey! I'd love to know what you think of this stew after you make it! xo
Cathy says
I have just finished reading A Gentleman in Moscow and have had this recipe for Latvian Stew on my mind ever since. I made it today. Easier to make than it looks and the pork is very tender. The sauce ends up far sweeter than I imagined (like the sauce for baked beans). I think I would cut the fruit in half, or even 1/4 next time to reduce the sweetness. Thanks for sharing the recipe.
RebeccaBlackwell says
I am so happy to hear that you tried this recipe Cathy! How did you like the book?
Catherine Brown says
Loved the book too!
Larry P Thibault says
I was reading A Gentleman in Moscow in bed late last night and came to the part in the book where he describes this dish. I put a bookmark with a note in the book and this morning I looked to see if there were any recipes for Latvian Stew online. I did not expect to find a recipe specifically originating from the book and was so delighted to find your site and your love or reading too. I look forward to the stew and to reading some of the books you mention.
RebeccaBlackwell says
I'm so glad you found this recipe Larry! I just love hearing from other readers who loved A Gentleman in Moscow and who thought Latvian Stew sounded like something they might want to try. The book is fantastic, isn't it? Please do let me know what you think of this stew after you make it! xo