Stewed potatoes with meat
Cut the pork into 2–3 cm cubes and fry in oil in a cauldron over high heat until browned, 7–8 minutes. Add the chopped onion and grated carrot and fry for 5 minutes. Pour in 200 ml of hot water, cover with a lid, and simmer over low heat for 20 minutes. Meanwhile, peel the potatoes and cut them into large cubes. Add the potatoes, tomato paste, bay leaf, salt, and pepper, and pour in the remaining hot water so that it almost covers the potatoes. Simmer covered over low heat for 25–30 minutes, until the potatoes are tender. Sprinkle with chopped herbs and let stand for 5 minutes before serving.
Ingredients
- ✓Potatoes
- ✓Pork (shoulder)
- ✓Onion
- ✓Carrot
- ✓Tomato paste
- ✓Sunflower oil
- ✓Water
- ✓Bay leaf
- ✓Herbs (dill, parsley)
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Cut the pork into 2–3 cm cubes and fry in oil in a cauldron over high heat until browned, 7–8 minutes.
- 2
Add the chopped onion and grated carrot and fry for 5 minutes.
- 3
Pour in 200 ml of hot water, cover with a lid, and simmer over low heat for 20 minutes.
- 4
Meanwhile, peel the potatoes and cut them into large cubes.
- 5
Add the potatoes, tomato paste, bay leaf, salt, and pepper, and pour in the remaining hot water so that it almost covers the potatoes.
- 6
Simmer covered over low heat for 25–30 minutes, until the potatoes are tender.
- 7
Sprinkle with chopped herbs and let stand for 5 minutes before serving.
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