Russian roast
4 servings
30 minutes
Russian stew is a traditional dish of Russian cuisine that embodies the warmth of home and the richness of flavors. It originates from village traditions where food was cooked in an oven, simmering ingredients to perfection. The stew features a rich meaty taste with subtle notes of spices and the delicate aroma of baked potatoes. Cooking in a pot makes the meat especially tender and the potatoes infused with juices and spices. This dish is perfect for family gatherings and winter evenings, filling the home with warmth and coziness. It is served directly in pots, garnished with fresh herbs, creating a unique aromatic ensemble.
1
Tenderize the meat, cut it into 2x2 cm cubes, season with salt and pepper, and fry on high heat, stirring.
- Beef: 200 g
- Pork: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
2
Peel the potatoes, slice them into rounds, and fry until cooked. Peel the onion, slice it into half-rings, fry in oil until golden, and mix with crushed or finely chopped garlic.
- Potato: 12 pieces
- Onion: 1 head
- Vegetable oil: 3 tablespoons
- Garlic: 2 cloves
3
Fill the pot halfway with boiling water, add salt, pepper, spices, place meat, onion, and potatoes, then tightly cover with foil and put in a preheated oven at 150–200 degrees for 20–30 minutes.
- Beef: 200 g
- Pork: 200 g
- Onion: 1 head
- Potato: 12 pieces
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
- Bay leaf: to taste
4
Serve in pots, garnished with cilantro, parsley, and dill to taste.
- Parsley: to taste
- Cilantro: to taste
- Dill: to taste
