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This rustic Ukrainian pork stew brings all the comfort of Eastern European home cooking straight to your dinner table. When melt-in-your-mouth pork shoulder meets earthy mushrooms, you get a flavor-packed dish that's just begging to be spooned over fluffy mashed potatoes—perfect for those nights when it's cold outside.
I got this recipe during a freezing cold winter from my Ukrainian neighbor. She told me folks in her hometown cooked this stew for everything from everyday meals to big family gatherings. After my first taste, I totally got why families had been making it for so long.
Ingredients
- Pork shoulder: 3.5 pounds — those streaks of fat melt away while cooking, making the meat super juicy and packed with flavor
- White mushrooms: 8–10 — they soak up all the tasty pork juices while adding their own woody flavor
- Carrots: 2 large — they bring natural sweetness and bright orange color to the mix
- Sweet onion: 1 large — this is what starts the whole flavor show
- Garlic cloves: 6 — they add that can't-miss warmth and zesty kick
- Ground spices: coriander, cumin, paprika, black pepper — this mix screams Eastern European cooking with its warm, deep taste
- All-purpose flour: 1 tablespoon — this makes the sauce thick enough to coat the back of your spoon
- Water or vegetable broth: 6 cups — this is what makes our yummy sauce
- Sour cream: 1/4 cup — brings that smooth creaminess and slight tang that Ukrainian dishes are known for
- Ketchup: 1/4 cup — balances the richness with a bit of sweet and sour
- Potatoes: 4 pounds — they're ready to soak up all that amazing sauce
- Butter: 1 cup unsalted — makes your mashed potatoes ridiculously creamy
- Heavy cream: pour in as much as you want for potatoes just how you like them
- Fresh herbs: dill and parsley — they add a pop of color and fresh flavor at the end
Step-by-Step Instructions
- Prepare and Brown the Pork:
- Slice your pork shoulder into 1-inch chunks so they'll cook evenly. Get your big frying pan really hot before adding oil so the meat won't stick. Don't crowd the pan—cook the meat in batches for about 7–8 minutes until you get a nice brown crust. This browning is what gives you that deep, can't-beat flavor.
- Sauté the Vegetables:
- Don't clean that pan—all those browned bits are flavor gold! Let the mushrooms get nice and brown first before adding the other veggies, or they'll just steam instead. Cook the carrots and onions until they're soft but still have some bite. For the garlic, just cook it for about a minute until you can smell it—any longer and it might taste bitter. Give those spices a quick toast too—it wakes up their flavors.
- Prepare the Sauce:
- Sour cream and ketchup might sound weird together, but trust me, they're magic. Stir like crazy when you add the flour so you don't get lumps. Pour this mixture over the hot pork right away to start making it tender.
- Braise the Pork:
- Keep the lid just slightly open to let some steam escape and make the sauce richer. A gentle simmer is key—too hot and your meat gets tough, too cool and it's not safe. You'll know it's done when you can easily press a fork into the meat.
- Make the Mashed Potatoes:
- Always start potatoes in cold water so they cook all the way through. Salt the water well to season them from the inside out. The secret to amazing mashed potatoes? Add the butter while they're still steaming hot. And always mash by hand—food processors turn potatoes into glue.
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Smoked paprika is the real secret in this dish. My grandma always told me good paprika was worth every penny, and boy was she right. I ran out once and tried to skip it—big mistake. Without it, everyone noticed something was missing—that smoky flavor that makes people ask for the recipe.
The Magic of Slow Cooking
This stew shows why taking your time pays off big. As it simmers, all the tough bits in the pork shoulder turn into that amazing jelly-like goodness that makes the sauce so smooth. I know waiting 90 minutes seems long, but that slow heat builds layer after layer of flavor you just can't rush. If you've got time to spare, you can even cook it for 2–3 hours on super low heat—the meat will just fall apart.
Make It Your Own
Feel free to play around with this recipe based on what's in your fridge. Got some parsnips or turnips? Toss them in! Want more depth? Add a spoon of tomato paste when you're cooking the veggies. No sour cream? Greek yogurt works great too and gives that same tangy creaminess. Some families I know add a splash of red wine or a drizzle of honey to make the sauce even more interesting.
Traditional Ukrainian Context
In Ukraine, this kind of stew brings together everyday practicality and special occasions. Back in the day, farmers would make similar meals after fall pig butchering, creating hearty food to get through the winter months. Adding sour cream is totally an Eastern European thing, showing how important dairy is in that region. While Ukrainian cooking has changed over time, these slow-cooked pork stews are still at the heart of family meals, especially for those Sunday dinners when everyone comes together.
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This Ukrainian pork stew won't stay just a recipe for long—it'll become a regular request in your home. Ladle it over mashed potatoes on a cold Saturday night and watch everyone come back for seconds.
Frequently Asked Questions
- → Is another pork cut okay to use?
Pork shoulder works best because its fat keeps the meat juicy and flavorful during cooking. If needed, pork butt is also a great choice. Leaner cuts like loin will cook faster but may turn out drier compared to fattier options. Marbled cuts are ideal for the fluffiest texture.
- → How far ahead can I make it?
This dish is even tastier when prepared ahead! Cook it up to two days prior, then store it in the fridge. Reheat using low heat on the stove, adding broth to thin the sauce if needed. Just whip up fresh potatoes before serving and you’re good to go.
- → What substitutes work for sour cream?
If you don’t have sour cream, grab some Greek yogurt. It adds a similar tang and creaminess. Crème fraîche or heavy cream with a squeeze of lemon also work in a pinch. For a no-dairy option, coconut cream with a splash of vinegar does the trick.
- → Which side dishes go best with this stew?
Creamy mashed potatoes pair perfectly on their own, but adding extras can really round out the meal. Try serving it with pickled beets or cucumbers for a zing, or pair it with roasted veggies and a fresh green salad. Don’t forget Ukrainian rye bread—it’s great for soaking up every last drop!
- → Can I freeze leftovers?
This pork freezes wonderfully for up to three months. Make sure everything cools first, then move it into freezer-safe containers, leaving room at the top. Let it thaw in your fridge before reheating. The mashed potatoes don’t freeze as well, so make them fresh when serving again.
- → Can I use a slow cooker for this?
Absolutely! First, brown the pork and sauté the veggies as usual. Then toss it all into your slow cooker. Let it cook on low for 7 to 8 hours, or on high for 4 to 5 hours. You’ll get deep, intense flavors with minimal effort.