Hearty Russian Potato Cauldron Roast

Bright, appetizing and tasty! A hearty dish for the whole family! Roast in a cauldron with potatoes can be made very thick or similar to soup. This dish belongs to Russian cuisine; it will not leave either adults or children indifferent!
cook time: 1h
Nora Vaughn
Hearty Russian Potato Cauldron Roast

Nutrition Facts (per serving)

103
Calories
6g
Fat
9g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Onion 15 g
Garlic 15 g
Tomatoes 400 g
Salt to taste
Water 1 cup
Pepper (fragrant, black ground or chili ground) to taste
Potato 1 kg
Carrot 100 g
Vegetable oil 40 g
Pork (pulp) 400 g
bell pepper 150 g
Greenery to taste

Recipe instructions

Step 1

Step 1
How to make roast in a cauldron with potatoes? Prepare all products. The main ingredients of this dish are potatoes and pork. Peel the potatoes, carrots, onions, garlic, cut the meat into small, approximately equal pieces. The recipe used small potatoes that were approximately the same size.

Step 2

Step 2
Heat the vegetable oil in a cauldron, add a small part of the onion and a clove of garlic, cut in half. Fry, stirring, until golden brown and fragrant.

Step 3

Step 3
Place the meat in the cauldron and fry over high heat for 10-15 minutes until each piece is browned. Do not forget to stir periodically so that the meat does not burn.

Step 4

Step 4
Cut the remaining onion into half rings, carrots into slices, and pepper into cubes.

Step 5

Step 5
Add chopped vegetables to the meat and continue to fry everything together for about 10 minutes.

Step 6

Step 6
Add potatoes to the cauldron. If large tubers are used, then cut each potato into approximately equal parts. Pour boiling water over the tomatoes, hold for two to three minutes, drain the water. Peel the tomatoes and cut them into equal slices. (can be 4 parts or 6 parts). Send the same to potatoes. Cut each clove of garlic into 4 parts and add to all ingredients. Salt and pepper. Add your favorite seasonings and bay leaf.

Step 7

Step 7
Add a glass of water. Stir gently and simmer over low heat slightly below medium with the lid closed for about 25-30 minutes (until the potatoes are cooked).

Step 8

Step 8
Open the lid of the cauldron and turn the heat to maximum. Evaporate the required amount of liquid.

Step 9

Step 9
Sprinkle with herbs, remove from heat and let sit for a while with the lid closed. Serve hot.

Additional rubrics

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