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Roast in a cauldron with potatoes

Cauldron Roast with Potatoes

Colorful, appetizing, and delicious — a hearty meal for the whole family! This cauldron roast with potatoes can be made thick like a stew or looser like a soup. It's a Russian dish that both grown-ups and kids will love!

Pearl

Recipe author

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Composition / ingredients

Servings:

Potatoes

Pork (boneless)

400

Carrots

100

Bell pepper

150

Tomatoes

400

Garlic

Onion

Vegetable oil

Water

Salt

Pepper (allspice, ground black, or ground chili)

Greens

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 32 % 6 g

Carbohydrates 47 % 9 g

103 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a cauldron roast with potatoes? Gather all the ingredients. The main ones are potatoes and pork. Peel the potatoes, carrots, onion, and garlic, and cut the meat into small, roughly equal pieces. I used small potatoes of about the same size.
Step 2:

Heat the vegetable oil in a heavy pot (cauldron), add a small amount of the onion and a garlic clove cut in half. Cook, stirring, until golden and fragrant.
Step 3:

Add the meat to the pot and fry over high heat for 10–15 minutes, until every piece is browned. Remember to stir now and then so the meat doesn't scorch.
Step 4:

Cut the rest of the onion into half-rings, the carrot into rounds, and the pepper into cubes.
Step 5:

Add the chopped vegetables to the meat and keep frying everything together for about 10 minutes.
Step 6:

Add the potatoes to the pot. If you're using large potatoes, cut each into roughly equal pieces. Pour boiling water over the tomatoes, let them sit for two or three minutes, then drain. Peel the tomatoes and cut them into equal wedges (into 4 or 6 pieces). Add them to the potatoes. Cut each garlic clove into 4 pieces and add it to everything. Season with salt and pepper. Add your favorite seasonings and a bay leaf.
Step 7:

Add a cup of water. Stir gently and simmer, covered, over just-below-medium heat for about 25–30 minutes (until the potatoes are done).
Step 8:

Uncover the pot and turn the heat to high. Cook off as much liquid as you want to.
Step 9:

Sprinkle with fresh herbs, take it off the heat, and let it rest, covered, for a little while. Serve hot.

Food cooked in a cauldron is incredibly tasty, fragrant, and rich. You can also make this roast in the oven: brown the meat and vegetables in the cauldron, add the potatoes with the tomatoes and all the spices, pour in boiling water, and let it cook in a preheated 350°F (180°C) oven for about an hour (go by what your own oven can do, as the time may vary). It's wonderful with a crust of fresh bread. Enjoy!
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge the right frying temperature, which oils are best, and which to avoid entirely, see our guide.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're trying a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.