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Meat, European

Bulgarian kavarma with bread

Kavarma is a Bulgarian pork stew simmered with peppers, mushrooms and paprika, traditionally cooked in a clay pot. This recipe serves 4, takes 1 hour 40 minutes, stays easy to make and costs €3.00 per serving. The key is browning the pork in small batches so it sears rather than boils, then letting it simmer low and slow.

Tonight I'm making kavarma, the Bulgarian pork stew cooked in a clay pot with peppers and mushrooms.

Bulgarian kavarma with bread
Total time
1 h 40
Difficulty
Easy
Cost per person
€3.00
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Kavarma simmers for a while, the pork turns tender, the peppers soften and the mushrooms keep a bit of bite if you leave them in large pieces. Paprika and tomato paste give the sauce its color and a mild smoky edge, without any real heat. It's a warming dish, simple in its ingredients but generous once it hits the table.

This is the kind of dish to plan for a Sunday or a weeknight when you have some time on your hands, you don't need to stand over it, just stir occasionally. The country bread is there for mopping up the sauce, which is honestly half the point. Great for a table of adults or teens, a little less suited to young kids because of the paprika.

The ingredients

4 people

Butcher

  • Pork shoulder 700 g

Fruits and vegetables

  • Red peppers 2
  • Button mushrooms 300 g
  • Onions 2
  • Parsley 6 sprigs

Pantry

  • Dry white wineoften in the pantry 15 cl
  • Tomato pasteoften in the pantry 1 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 6 slices

Allergens Gluten

The step by step recipe

  1. Cut the pork into cubes, slice the onions, peppers and mushrooms.

    Keep the mushrooms in large pieces.

  2. Brown the pork in the oil, add the onions and let them soften.

    The onions should turn translucent.

  3. Add the tomato paste, paprika and wine, then the peppers and mushrooms.

    Take the pan off the heat before adding the paprika.

  4. Cover and let simmer gently, stirring from time to time. 1 h

    If it starts sticking, add a splash of hot water.

  5. Sprinkle with parsley and serve with the bread.

    Rub the bread with garlic for extra flavor.

Our tips to get it right

  • Pick firm, dry mushrooms, they release less water during cooking and hold their texture better.
  • Let the paprika sit off the heat for a few seconds before returning the pan to the stove, it burns fast and turns bitter.
  • If the sauce looks too thin at the end, simmer uncovered a few more minutes to thicken it.

The variations

  • Swap the pork shoulder for chicken pieces, which cuts the cooking time to about 40 minutes.
  • For a vegetarian version, replace the meat with chickpeas or firm tofu browned in a pan.
  • For a quicker version, slice the pork thin, which brings the simmering time down to 30 minutes.

What to serve it with

  • Country bread rubbed with garlic
  • Plain white rice
  • Plain yogurt or cucumber salad

Storage

Kavarma keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the bread. Reheat gently in a pot, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you cook kavarma in a clay pot?

Yes, that's the traditional method, baked in the oven rather than simmered on the stove. Expect a slightly longer cooking time, since clay pots spread heat more gently.

Can you make kavarma ahead of time?

Yes, it's actually better reheated the next day once the flavors have had time to blend. Make it the day before and warm it gently before serving.

What white wine should you use?

A simple dry white wine works fine, no need for anything expensive. It mainly deglazes the pan and adds a bit of acidity to the sauce.

Can you use different mushrooms?

Yes, cremini or oyster mushrooms work well and add a bit more flavor. Avoid very small mushrooms, they tend to fall apart during cooking.

How long does it take to make a Bulgarian kavarma with bread?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Bulgarian kavarma with bread?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Bulgarian kavarma with bread cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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