Russian Stew or Zharkoje

Ingredients for 4 servings:

• 700 g potatoes, mainly waxy
• 500 g pork, e.g. ham goulash
• 300 ml vegetable stock
• 1 large onion(s), diced
• 2 large carrots, roughly diced
• 1 tbsp tomato paste
• Oil for frying
• Salt and pepper, black, ground
• ½ tsp coriander powder
• ½ tsp nutmeg, freshly grated
• 1 tsp marjoram, shredded
• bay leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Russian potato stew

If necessary, divide the ham goulash into bite-sized pieces. Heat the oil in a pot with a capacity of at least 3 liters and sear the meat on all sides until crispy. Deglaze with the broth so that the meat is just barely covered with liquid. Bring to a boil and simmer over medium heat for 30-40 minutes, until all the liquid has evaporated. Peel and dice the onion and carrots. Peel the potatoes and cut into equal-sized pieces. Once the liquid in the pot has completely evaporated, add the onion and carrots and sauté lightly. Add the tomato paste and sauté. Add the potatoes and deglaze with approximately 1-1.5 liters of hot water, just enough to cover the potatoes. Season to taste and stir thoroughly. Scatter the bay leaves over the surface. Bring to a boil briefly and simmer over medium heat for 40 minutes, or until the liquid has mostly thickened.