Stewed potatoes with stewed meat and herbs
4 servings
45 minutes
Stewed potatoes with stew and herbs is a cozy, hearty dish associated with the warmth of home and the simplicity of Russian cuisine. Its roots go back to the Soviet past when stew was an essential product in the diet. Tender pieces of potato absorb the aroma of meat sauce, giving the dish a rich flavor, while herbs add freshness and lightness. The ease of preparation makes it an ideal option for family dinners or outdoor lunches. Tomato paste adds spiciness, and butter gives a special softness. This dish is versatile: it can be served on its own or as a side with fresh bread. Stewed potatoes with stew symbolize a simple yet heartfelt gathering that fills the home with comfort and aromas of familiar childhood ingredients.
1
Finely chop the onion, mince the garlic. The peeled carrot can be grated coarsely or sliced into thin rounds.
- Onion: 1 head
- Garlic: 1 clove
- Carrot: 1 piece
2
We transfer the stew to a plate, remove the solid white fat. We mash the meat with a fork.
- Canned stewed meat: 1 jar
3
We clean the potatoes, cut them into cubes or wedges, and fill the water to half or slightly more than the height of the potatoes. We put it on the fire, and when it boils — we reduce the heat to low and let it simmer gently with the lid on. Occasionally, we check the pot and stir to prevent the potatoes from sticking to the sides.
- Potato: 8 pieces
4
In a well-heated pan with a little vegetable oil, add the onion and sauté over medium-low heat for 5-7 minutes. Add the carrot and increase the heat slightly, frying for another 3-5 minutes.
- Onion: 1 head
- Carrot: 1 piece
5
Now we add tomato paste, mix well, and when it boils, we add the stew along with the sauce or jelly from the can. We increase the heat a bit and keep it on for 3-4 minutes while stirring.
- Tomato paste: 1 tablespoon
- Canned stewed meat: 1 jar
6
We put the mixture in a pot with potatoes, season with salt and pepper to taste, and increase the heat to bring it to a boil quickly.
- Ground black pepper: to taste
- Salt: to taste
7
After boiling, stir again, cover with a lid, and simmer on low heat for another 5-7 minutes, just until it bubbles.
8
Now it's time to add the chopped greens and garlic to the pot, add the butter, stir again, cover with a lid and a towel, and turn off the heat.
- Fresh herbs: to taste
- Garlic: 1 clove
- Butter: 1 tablespoon
