Idrijski Želj
A hearty and flavorful stew originating from the Idrija region of Slovenia, traditionally made with pork, potatoes, and dried mushrooms. It's a comforting dish perfect for colder weather.
🧂 Ingredients
- 500 g Pork shoulder(cut into 2cm cubes)
- 700 g Potatoes(peeled and cut into 2cm cubes)
- 30 g Dried porcini mushrooms(soaked in warm water for 30 minutes)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 medium Carrot(chopped)
- 1 medium Parsnip(chopped)
- 1 liter Vegetable broth
- 2 tbsp Tomato paste
- 1 tsp Marjoram(dried)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Soak the dried mushrooms in warm water for at least 30 minutes. Drain, reserving the soaking liquid, and chop the mushrooms.
⏱️ 30 minutes - 2
Heat oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
⏱️ 8 minutes - 3
Add chopped onion, carrot, and parsnip to the pot. Sauté until softened, about 5-7 minutes.
⏱️ 7 minutes - 4
Add minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 5
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
⏱️ 2 minutes - 6
Return the browned pork to the pot. Add the chopped soaked mushrooms, marjoram, and bay leaf.
💡 Tip: Strain the mushroom soaking liquid through a fine-mesh sieve or cheesecloth to remove any grit, then add it to the pot. - 7
Pour in the vegetable broth and enough reserved mushroom liquid to cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the pork is tender.
⏱️ 1 hour - 8
Add the cubed potatoes to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender and the stew has thickened.
⏱️ 30 minutes - 9
Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
💡 Tip: The stew should be thick but still have a stew-like consistency. If too thin, you can mash a few potato cubes against the side of the pot to thicken it.
💡 Pro Tips
- ✓For a deeper flavor, use beef broth instead of vegetable broth.
- ✓If you don't have dried porcini mushrooms, other dried wild mushrooms can be used.
- ✓This stew tastes even better the next day, as the flavors meld together.
🔄 Variations
- Add a splash of red wine to the stew along with the broth for added depth of flavor.
- For a vegetarian version, omit the pork and use more root vegetables like carrots, parsnips, and celery, and a richer vegetable broth.