Zharkoe (Russian Pot Roast with Potatoes)
Local name: Жаркое
In short: Pork shoulder browned and braised with potatoes, onion and carrots in a covered pot until the meat is tender and the sauce is rich. It takes about 2 h 15 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 50 min
- Total
- 2 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 560 kcal
Zharkoe means something roasted, but in Russian kitchens it is a pot of meat and potatoes cooked together until everything is soft and glossy with its own juices. Pork shoulder or beef is browned first, then braised with onion, carrot and potatoes under a lid. Tomato paste, garlic and a bay leaf are all the seasoning it needs. It is a simple Sunday dinner, served straight from the pot with pickles and sour cream.
Instructions
- Pat the pork dry and season with 1 teaspoon of the salt and the pepper. Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat.
- Brown the pork in 2 batches, about 6 minutes per batch, until well colored. Move it to a plate.
- Add the remaining oil, the onions and the carrots to the pot and cook for 8 minutes until soft and golden. Stir in the tomato paste and paprika and cook for 1 minute.
- Return the pork to the pot with the garlic, bay leaves and stock, scraping up the browned bits. Bring to a simmer, cover and cook on low heat for 45 minutes.
- Add the potatoes and the remaining salt, pushing them down into the liquid. Cover and cook for 35 to 40 minutes, until the pork is fork-tender and the potatoes are soft.
- Uncover for the last 10 minutes so the sauce thickens slightly.
- Rest for 5 minutes, scatter with dill and serve from the pot with pickles and sour cream.
Tips
- Beef chuck can replace the pork, but add 30 minutes to the first cooking stage. A handful of dried mushrooms added with the stock gives a deeper flavor.
- Leave the potatoes in big chunks so they hold their shape. If the lid is loose, put a sheet of foil under it to keep the steam in.
Questions and answers
Can I cook zharkoe in the oven?
Yes. Cover the pot and cook at 170°C (340°F) for the same times, then uncover for the final 15 minutes to brown the potatoes.
How is zharkoe different from a stew?
It has less liquid than a stew, so the meat and potatoes finish soft, glossy and lightly browned instead of floating in broth.
Can I make zharkoe ahead?
Yes. It reheats well and tastes even better the next day. Keep it in the fridge for up to 4 days and warm it gently with a splash of water.
How long does it take to make Zharkoe (Russian Pot Roast with Potatoes)?
About 2 h 15 min in total: 25 min of preparation and 1 h 50 min of cooking.
How many calories are in Zharkoe (Russian Pot Roast with Potatoes)?
About 560 kcal per serving, with 30 g of protein, 37 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 37 g |
| Fat | 32 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
