🧂 Ingredients
- 500 g Pork shoulder(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 3 medium Carrots(sliced)
- 2 large Bell peppers(mixed colors, chopped)
- 1 medium Zucchini(cubed)
- 1 medium Eggplant(cubed)
- 400 g Tomatoes(diced)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 500 ml Vegetable broth
- 0.25 cup Fresh dill(chopped)
- 0.25 cup Fresh parsley(chopped)
- 1 piece Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 3 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Add carrots and bell peppers to the pot and cook for another 5 minutes.
- 4
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 5
Return the browned pork to the pot. Add diced tomatoes, zucchini, eggplant, vegetable broth, bay leaf, salt, and pepper. Stir to combine.
💡 Tip: If the mixture seems too dry, add a little more broth or water. - 6
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the pork is tender and vegetables are soft.
💡 Tip: Stir occasionally to prevent sticking. - 7
Stir in the chopped fresh dill and parsley just before serving.
💡 Tip: Adding herbs at the end preserves their fresh flavor.
💡 Pro Tips
- ✓For a vegetarian version, omit the pork and use vegetable broth.
- ✓Feel free to add other seasonal vegetables like potatoes, green beans, or peas.
- ✓A dollop of sour cream or smântână can be served on top.
🔄 Variations
- Add a pinch of paprika for a smoky flavor.
- Include a small amount of red wine with the broth for added depth.