Pot roast (Zharkoye)

Pot roast (zharkoye) is a meat dish. Formerly, a fried meat was called so. But over time, this dish has somewhat transformed. Today these are pieces of meat that were first roasted, and then thoroughly braised in broth (gravy) with condiments and vegetables. So, the dish resembles a Hungarian goulash. The meat should not be completely lean, otherwise it can become dry during longtime cooking. Some recipes suggest mushrooms instead of meat. The dish is served with a lot of broth and without a side dish (typically in the pot).


  • Potato - 1,2 kg
  • wild or cultured mushrooms, such as, champignons or oyster mushrooms - 1 kg
  • onion – 3 big bulbs
  • garlic – half the bulb
  • vegetable oil – for frying
  • salt
  • freshly ground black pepper
  • dill for serving

Preparation method (receipt)

Peel potatoes, cut longitudinally into quarters and then across into 1.5 cm pieces. Peel onion and cut into small cubes. Crush garlic, peel and grind. Cut mushrooms into medium slices. Heat oil with a 1 cm layer in a large deep frying pan. Put mushrooms and fry for 5 minutes. Add onion and continue to fry for 10 minutes stirring. Add potatoes and garlic, stir, cover with a lid and slack the fire to the minimum. Simmer for about 25 minutes until soft potatoes. Sprinkle with chopped dill before serving.

potato wild mushrooms champignons oyster mushrooms onion garlic vegetable oil black pepper dill