Meat Stew with Pork
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
The main secret to properly cooked stew is the ratio of ingredients. Regardless of weight, the volume of peeled potatoes, diced meat, and shredded cabbage should be the same.
Ingredients
- Salad Potatoes - 2 lbs
- Pork Blood - 2 lbs
- White Cabbage - 28.2 oz
- Onion - 2 heads
- Turnips - 2 pieces
- Tomatoes - 5 pieces
- Salt - 3 teaspoons
- Vegetable Oil - 10 fl oz
- Garlic - 1 clove
Step by Step guide
Step 1
Pour oil into a hot skillet to a depth of 4–5 mm and fry the diced pork (2x2 cm) over medium heat for 10 minutes, stirring every 2 minutes. Then remove the meat with a slotted spoon and transfer it to a pot. Set the skillet with the oil used for frying the meat aside or drain the oil into another container.
Step 2
Peel the potatoes and cut them into uneven polygons (cut in half, then each half lengthwise, slightly off-center, and cut each resulting piece diagonally into several parts).
Step 3
In a large amount of oil, fry the potatoes over medium heat for 5–6 minutes, stirring frequently (a crust will form, but the inside should still be slightly raw). Transfer with a slotted spoon to another container. Set the skillet aside or drain the oil into another container.
Step 4
Pour 2 liters of clean cold water over the meat in the pot and simmer over low heat for about 40 minutes.
Step 5
While the meat is cooking, cut the carrots into thin strips. Slice one onion into half-rings.
Step 6
Pour boiling water over the tomatoes for 2–3 minutes. Mix the carrots and onion, then fry in the oil left from the meat over medium heat for about 10 minutes, stirring occasionally.
Step 7
While the onion and carrots are frying, use a sharp knife to cut out the part of the tomato that was attached to the stem, carefully peel the skin, cut the flesh into 1.5 cm cubes, and add to the frying onion and carrots. Sprinkle 2 tablespoons of sugar evenly over the skillet and simmer over low heat for another 10 minutes.
Step 8
Cut the cabbage into 4 parts, remove the core, and cut the quarters diagonally at a 30-degree angle into 3–4 mm thick slices. Slice the second onion into half-rings, mix with the cabbage, season with salt, and sauté in the oil left from the potatoes for 20 minutes over medium heat, stirring every 4–5 minutes.
Step 9
When all the ingredients are ready, layer the potatoes on top of the meat in the pot. The water level should be such that it completely covers the potatoes but not above. If necessary, add or remove excess water.
Step 10
Next, layer the sautéed mixture (carrots, onions, and tomatoes), and finally the cabbage. Top with finely chopped garlic and cook everything over medium heat for 15–20 minutes. Check the readiness by the potatoes, season with salt and spices to taste, mix thoroughly, cover with a lid, turn off the heat, and let it sit for 3 minutes.
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