I am convinced that most Slavic people grew up on these potatoes. My husband shares my memory and whenever it’s mentioned in Russian/Belarussian/Ukrainian company, everyone knows exactly what we’re talking about. I can even picture my mom standing next to the kitchen stove stirring a big black pot full of tushenaya kartoshka – braised potatoes. This is the Slavic macaroni and cheese, meatloaf, or whatever else American kids grew up eating. Basically, it’s potatoes with meat, onions and carrots. It’s all cooked together in one pot, (Yay for less dishes to wash) and has a homey, comforting taste. The tender, juicy meat and perfectly cooked chunks of potatoes are coated in a satiny sauce that the carrots, onions and starch from the potatoes form. Yummy! You may not find this on our party menus, but trust me, when you need a quick meal that is comforting and delicious, we roll up our sleeves and get these four simple ingredients in the pot.
Yields: 4-6 servings
Ingredients:
1 1/2 pounds pork shoulder (Boston butt), cut into 3/4 – 1 inch cubes
1-2 onions, chopped
1-2 carrots, peeled and shredded
2 pounds Yukon Gold potatoes, cut into 1 inch cubes
butter, oil, for sauteeing
salt, pepper, dry bay leaf
1 1/2 cups water
Fresh herbs, parsley, chives, etc.
Heat about 1 Tablespoon of oil in a medium pot and cook the meat on high heat until brown on both sides, seasoning with salt and pepper.
To get beautifully brown meat, make sure the meat is dry, you may even want to blot it dry with some paper towels. If the meat is wet, it won’t crisp and will steam. Cook the meat in batches, so that there is room around each piece of meat. If you dump it all in, it will cook, but will turn out gray and will also steam. Cook on high (or medium high at least) and don’t touch the meat until it releases by itself. This will create beautiful crispy-brown exterior and be very flavorful. All that fond on the bottom of the pot is very flavorful too, which means that the end results will be so much richer in flavor.
Set the meat aside, melt 1 Tablespoon of butter in the same pot, (without washing it) and add onions, cooking on medium heat until tender. Add carrots, cooking on medium heat for about 3 minutes. Season with salt and pepper.
Meanwhile, cut the potatoes. Add the meat to the carrots and onions, mix it all together, add a dry bay leaf. You can also add some tomato paste, garlic, and other spices at this point, such as cumin, coriander, thyme, etc.
Add the potatoes, leaving the potatoes on top and not mixing them. This will cook the meat, carrots and onions without turning the potatoes into mush. They will gently be steaming on top. Pour in the water, so its barely covering the potatoes.
Bring to a boil, reduce to a simmer and cook, covered, for 25-30 minutes, just until potatoes are cooked through. Stir gently and garnish with fresh herbs.
Mom’s Braised Potatoes With Pork
By the way, heat up leftovers in a nonstick skillet, with a bit of butter and add some shredded cheese. Wow, this really brought me back to my childhood.
- 1½ pounds pork shoulder (Boston butt), cut into ¾ – 1 inch cubes
- 1-2 onions, chopped
- 1-2 carrots, peeled and shredded
- 2 pounds Yukon Gold potatoes, cut into 1 inch cubes
- butter, oil, for sauteing
- salt, pepper, dry bay leaf
- 1½ cups water
- Fresh herbs, parsley, chives, etc.
- Heat about 1 Tablespoon of oil in a medium pot and cook the meat on high heat until brown on both sides, seasoning with salt and pepper, make sure the meat is dry.
- Cook the meat in batches, so that there is room around each piece of meat. If you dump it all in, it will cook, but will turn out gray and will also steam.
- Cook on high (or medium high at least) and don’t touch the meat until it releases by itself.
- Set the meat aside, melt 1 Tablespoon of butter in the same pot, (without washing it) and add onions, cooking on medium heat until tender.
- Add carrots, cooking on medium heat for about 3 minutes. Season with salt and pepper.
- Meanwhile, cut the potatoes.
- Add the meat to the carrots and onions, mix it all together, add a dry bay leaf. You can also add some tomato paste, garlic, and other spices at this point, such as cumin, coriander, thyme, etc.
- Add the potatoes, leaving the potatoes on top and not mixing them.
- Pour in the water, so its barely covering the potatoes.
- Bring to a boil, reduce to a simmer and cook, covered, for 25-30 minutes, just until potatoes are cooked through.
- Stir gently and garnish with fresh herbs.
Woohoo! Thanks so much for sharing this recipe! I now know what I am making for dinner tonight
Your recipes are so wonderful!
making this tonight
I haven’t had this in awhile! This might just be perfect for Easter! Thank you!!
Hi Olga! Can you help me with what i can pair for easter dinner ? Im making chiken shishka bobs, mashed potatoes, coleslaw you salmon cake. I need 2 more dishes!
Thank you
How about Beef Stroganoff, Stuffed Mini Peppers, Honey-Garlic Glazed Meatballs, Herb-Marinated Tomatoes or Pasta Salad? They are all perfect for parties.
Does adding tomato paste change the flavor of this dish? If I add it, how much would I add? I am planning on making this tomorrow. Didn’t get a chance to make it last week. Thanks!
Yes, it would change the flavor but not too much. It will add a bright, sweet note to the dish. You can add about a Tablespoon of tomato paste. I usually keep this dish very simple and go without.
can i use chicken instead?
Is all of the water supposed to boil out of the potatoes? I cooked mine for 30 minutes and while the potatoes are cooked through, there is still a good bit of water left in the pot… Thanks!
There will still be some liquid but most of it should be absorbed.
i add mushrooms
Love it !! making it now and the smell is just awesome i cant wait till its done in 25 min
or so
Hi Eileen,
It sure fills the house with amazing, comforting smells!
Hi Olga,
I just found out about your blog through my sister, and would like to thank you for such an amazing blog. We make these potatoes in the oven and they are delicious. You should give it a try.
Hi Dina,
Welcome to the blog, and tell your sister a big thanks from me for telling you about it:).
The recepie is great and very easy to make, remind me exactly what i had in my childhood!