Ingredients

Title Value
1. Pork 400 Column
2. White mushrooms 400 Column
3. Bulb onions 1 PC.
4. Carrot 1 PC.
5. Potatoes 600 Column
6. Ghee 1 art. l
7. Vegetable oil 1 art. l
8. Sour cream 15% 3 art. l
9. Bay leaf 1 PC.
10. Ground pepper taste
11. Salt taste
12. Greenery taste

Cooking

1. Stage

Cut the mushrooms into small pieces and fry until golden brown in ghee.

1. Stage. Cut the mushrooms into small pieces and fry until golden brown in ghee.

2. Stage

Cut the meat into pieces and fry in vegetable oil until golden brown. Transfer to pots and season with salt to taste.

1. Stage. Cut the meat into pieces and fry in vegetable oil until golden brown. Transfer to pots and season with salt to taste.

3. Stage

Peel and slice the potatoes. Place on top of the meat, add a little salt and add bay leaves.

1. Stage. Peel and slice the potatoes. Place on top of the meat, add a little salt and add bay leaves.

4. Stage

Fry the onions and carrots until soft in the pan where the meat was cooked. Place vegetables on top of potatoes, then place mushrooms on top, salt and pepper to taste.

1. Stage. Fry the onions and carrots until soft in the pan where the meat was cooked. Place vegetables on top of potatoes, then place mushrooms on top, salt and pepper to taste.

5. Stage

Pour the meat broth into the pots about half the pots. Put a spoonful of sour cream on top and sprinkle with chopped herbs.

1. Stage. Pour the meat broth into the pots about half the pots. Put a spoonful of sour cream on top and sprinkle with chopped herbs.

6. Stage

Cover the pots with dough or just wrap with foil, you can also just cover with a lid. Bake at 150 C for 40 minutes. Leave the pots in the hot oven after turning off for another 15 minutes.

1. Stage. Cover the pots with dough or just wrap with foil, you can also just cover with a lid. Bake at 150 C for 40 minutes. Leave the pots in the hot oven after turning off for another 15 minutes.

7. Stage

Serve hot.

1. Stage. Serve hot.