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Meat, European

Zharkoe with pork and potatoes

Zharkoe is a Russian braised dish of pork, potatoes, carrots and onions, cooked in a pot in the oven with dill and sour cream. For 4 people, it takes 1 hour 45 minutes, counts as easy, and costs €2.80 per serving. The key to getting it right is the slow, covered cooking with no stirring, which keeps the meat tender.

Tonight, zharkoe, a Russian grandmother's dish, pork, potatoes and onions simmering gently in a clay pot in the oven with dill and sour cream.

Zharkoe with pork and potatoes
Total time
1 h 45
Difficulty
Easy
Cost per person
€2.80
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Zharkoe is the kind of dish that simmers quietly while you do something else. The pork turns tender, the potatoes soak up the cooking juices, and the sour cream stirred in at the end adds a creamy texture without covering up the vegetables. Fresh dill at the end brings that bright, slightly anise note typical of Eastern European cooking.

It's a weeknight dish that needs little attention, perfect for a fall or winter evening when you want to come home and let the oven do the work. Kids tend to like its mild, gentle flavor, and it holds up well if everyone isn't home at the same time. Mon Chou suggests it for those nights when you want comfort without spending hours in the kitchen.

The ingredients

4 people

Butcher

  • Pork shoulder 700 g

Fruits and vegetables

  • Potatoes 800 g
  • Onions 2
  • Carrots 2
  • Garlic 2 cloves
  • Dill 1 bunch

Pantry

  • Chicken brothoften in the pantry 30 cl
  • Bay leavesoften in the pantry 2
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Thick sour cream 15 cl

Allergens Lactose

The step by step recipe

  1. Cut the pork shoulder into three centimeter cubes, season with salt and pepper, then brown it quickly in the oil. 10 min

    Well browned meat gives color to the sauce.

  2. Peel and cut the potatoes and carrots into large chunks, thinly slice the onions and garlic.

    Keep the pieces large, they need to hold up after a long cook.

  3. Layer the meat, vegetables, garlic and bay leaves in a clay pot or Dutch oven, salting each layer lightly.

    Put the onions at the bottom and on top to protect the meat.

  4. Pour in the broth mixed with half the sour cream, cover and bake at 170 degrees. 1 h 20

    Don't stir during cooking, the gentle heat does all the work.

  5. Take the pot out, stir in the rest of the sour cream and the chopped dill, and serve straight at the table.

    Let it rest covered for five minutes before serving, the flavors come together.

Our tips to get it right

  • Pick a waxy potato variety, it will hold its shape better after 1 hour and 20 minutes in the oven instead of falling apart.
  • If your pot doesn't have a lid, use tightly sealed foil to keep all the moisture trapped inside.
  • Taste the broth before it goes into the oven, since that's your only chance to adjust the seasoning before the long cook.

The variations

  • Swap the pork shoulder for beef shin cut into cubes for a version closer to a Russian pot roast.
  • For a vegetarian version, skip the meat, double the mushrooms, and use vegetable broth instead of chicken broth.
  • For a quicker kid friendly version, cut the vegetables smaller and shorten the oven time to 50 minutes, it stays just as tender.

What to serve it with

  • Rye bread for the sauce
  • Crisp cabbage salad
  • Dill pickled cucumbers

Storage

Zharkoe keeps for 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, though it's best to add the fresh dill after thawing rather than before. Reheat gently on the stovetop or in the oven with a splash of broth so the sauce doesn't thicken too much.

Questions about this dish

Can you make zharkoe ahead of time?

Yes, it actually tastes better reheated the next day once the flavors have had time to settle. Cook it through the oven step, then reheat and stir in the sour cream and dill right before serving.

Can you substitute the thick sour cream?

You can use a lighter sour cream or heavy cream instead, the result will just be a bit less rich. Avoid low fat versions, they can split when heated.

What pot should I use if I don't have a clay one?

A cast iron Dutch oven with a lid works just as well and gives the same gentle, even cooking. What matters most is a tight seal so the steam stays inside.

Why shouldn't you stir while it cooks?

Stirring would break up the potato pieces and disturb the layers that protect the meat from drying out. The oven's steady, gentle heat does all the work without any help.

How long does it take to make a zharkoe, pork and potatoes slow cooked in a pot in the oven with dill and sour cream?

Count 1 h 45 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a zharkoe, pork and potatoes slow cooked in a pot in the oven with dill and sour cream?

About 640 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 zharkoe, pork and potatoes slow cooked in a pot in the oven with dill and sour cream cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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