You will need
    • 1 kg of pork;
    • 3-4 large potatoes;
    • 1 carrot;
    • 1 large onion;
    • 3-4 cloves of garlic;
    • 1 bell pepper;
    • 300 g medium-sized mushrooms;
    • salt
    • spices;
    • fresh herbs;
    • vegetable oil.
Pork cut into small pieces. Onions and peppers – rings. Garlic finely chop. Potatoes peel and cut into cubes. Carrots slice into strips. Mushrooms boil.
Heat the cauldron on the stove and pour in a little vegetable oil. Fry it until the pork is browned. Then add salt, season with spices. From spices, you can choose black pepper, curry, cumin, turmeric, seasoning, paprika.
Add to the meat onions, and 5-7 minutes – bell pepper, carrots, garlic and mushrooms. When the vegetables will flounder a bit, send in a cauldron of potatoes. Pour all the boiling water so that it barely covered the vegetables.
Cover and put the cauldron in the oven, preheated to 180 degrees. After 20-30 minutes, turn off oven, remove the roast. Dish allow to stand for 15-20 minutes.
Serve hot to the table along with a salad of fresh vegetables – cucumbers, tomatoes, radishes or radish. In winter, this salad will successfully substitute for sauerkraut or pickles. Each serving of fragrant treats, sprinkle with fresh herbs. For example, the chopped dill, parsley, young green onion or djusai.