Best Ukrainian Pork Stew

Here’s my take on a hearty Ukrainian pork stew, made with tender chunks of meat, fresh vegetables, and warming spices that come together in a rich, comforting broth.

This rustic stew has become my go-to dinner recipe during cold Portland winters. I often make a big batch on Sundays – it tastes even better the next day, and my family loves having the leftovers for lunch during the week. Nothing beats a bowl of hot stew on a chilly day, don’t you think?

Which Kind of Pork Shoulder Should I Use?

For this stew, you’ll want to look for a well-marbled pork shoulder (also called pork butt or Boston butt at some stores). The meat should have a good amount of fat running through it, which helps keep the meat tender during the long cooking process. You can use either bone-in or boneless pork shoulder – both work great, though boneless is easier to cut into chunks. Just make sure to trim any excess surface fat while leaving enough marbling to keep the meat juicy and flavorful. If your store only has smaller cuts, that’s fine too – just look for pieces with the same marbling and avoid lean cuts like pork loin, which can become tough in stews.

Options for Substitutions

This cozy Ukrainian stew is pretty adaptable – here’s what you can swap if needed:

• Pork shoulder: You can use pork butt or even beef chuck roast as alternatives. If using beef, you might need to increase the cooking time by 30-45 minutes for the meat to become tender.
• White mushrooms: Any mushroom variety works well here – cremini, portobello, or even wild mushrooms. If using dried mushrooms, soak them in hot water for 20 minutes first.
• Sour cream: Greek yogurt makes a good substitute – just make sure it’s full-fat to maintain the creamy texture. You could also use crème fraîche.
• Heavy cream: For the potato mash, you can use whole milk or half-and-half instead. Just warm it slightly before adding to the potatoes.
• Fresh herbs: If fresh dill or parsley aren’t available, use dried herbs (about 1 teaspoon each) – though fresh really does work best for garnishing.
• Vegetable broth: Feel free to use chicken or beef broth instead – it’ll add a different but equally good flavor to the stew.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Ukrainian pork stew is rushing the meat-browning process – taking time to properly sear the pork shoulder in batches creates a rich foundation of flavor and prevents the meat from steaming instead of browning. When it comes to the vegetables, avoid cutting them in inconsistent sizes, as this leads to uneven cooking – aim for uniform chunks of about 1-inch for both the potatoes and carrots. Another common error is adding the sour cream too quickly or while the stew is boiling, which can cause it to curdle – instead, temper the sour cream by stirring in a few spoonfuls of hot broth before adding it to the pot. For the most flavorful results, don’t skip the step of sautéing the onions and carrots until they’re golden brown, and remember to scrape up all the browned bits from the bottom of the pot when deglazing – these little caramelized pieces add incredible depth to your stew.

What to Serve With Ukrainian Pork Stew?

This hearty pork stew already comes with potatoes, but there are some great sides that can make the meal even more special. A basket of warm, crusty rye bread is perfect for soaking up all that rich gravy – bonus points if it’s homemade! For some extra veggies, try serving a simple cucumber and tomato salad dressed with just a bit of sunflower oil and salt, which is a common Eastern European side dish. If you want to keep things really traditional, add a dollop of extra sour cream on top and serve some quick-pickled vegetables or sauerkraut on the side to cut through the richness of the stew.

Storage Instructions

Keep Fresh: This hearty Ukrainian pork stew tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop and meld together, making each serving more delicious than the last.

Freeze: This stew is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months. Just remember to leave a bit of space at the top of your container since liquids expand when frozen.

Reheat: To warm up your stew, simply heat it on the stovetop over medium-low heat, stirring occasionally until hot throughout. If it seems a bit thick after storage, add a splash of broth or water to reach your desired consistency. Add fresh herbs just before serving for the best flavor!

Preparation Time	20-30 minutes
Cooking Time	120-150 minutes
Total Time	140-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 220-250 g
• Fat: 250-280 g
• Carbohydrates: 300-350 g

Ingredients

For the stew:

• 1 tsp ground black pepper
• 6 cups water or vegetable broth
• 1 tsp ground coriander (adds a warm, citrusy note)
• 1 sweet onion (finely diced)
• 1 tbsp all-purpose flour (thickens the stew slightly)
• 1/4 cup ketchup
• 1 tsp salt
• 1 tsp smoked paprika (Spanish Pimenton for authentic flavor)
• 1/2 tsp ground cumin
• 2 large carrots (peeled and diced)
• 8-10 white mushrooms (finely sliced)
• 6 garlic cloves (freshly minced for best flavor)
• 3.5 lb pork shoulder (cut into 1.5-inch cubes)
• 1/4 cup sour cream (full-fat for richness)

For the mashed potatoes:

• 1 cup unsalted butter (I like Kerrygold unsalted butter for this)
• heavy cream (about 1/2-1 cup, warmed)
• 4 lb large potatoes (peeled and quartered)

For garnish:

• fresh parsley (finely chopped)
• fresh dill (finely chopped)

Step 1: Prepare and Brown the Pork

Begin by cutting 3.5 pounds of pork shoulder into 1-inch cubes.

Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil.

Brown the pork cubes in batches for about 7-8 minutes, seasoning with salt until they are nicely browned.

Transfer the browned pork into a braising pot.

Step 2: Sauté the Vegetables

Using the same pan, add a little extra oil and brown 8-10 diced white mushrooms for 5-6 minutes.

Add 2 grated carrots and 1 diced sweet onion to the pan, sautéing for 3-4 minutes until tender.

Stir in 6 minced garlic cloves and cook for an additional minute.

To enhance the flavors, add 1 teaspoon ground coriander, 0.5 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon ground black pepper, stirring to toast the spices.

Sprinkle in 1 tablespoon of all-purpose flour to help thicken the sauce.

Step 3: Prepare the Sauce

Pour in 6 cups of water (or vegetable broth), 0.25 cup sour cream, 0.25 cup ketchup, and 1 teaspoon salt to the pan.

Whisk to combine everything thoroughly.

Pour the liquid mixture over the browned pork in the braising pot and stir well to ensure the pork is evenly coated.

Step 4: Braise the Pork

Bring the braising pot to a boil over medium-high heat, then cover with a lid slightly ajar to allow for evaporation.

Reduce the heat to low and let it simmer for about 1.5 hours until the pork is tender and falls apart easily.

Step 5: Make the Mashed Potatoes

While the pork is cooking, peel and cut 4 pounds of large potatoes into chunks.

Place the potato chunks in a large pot of water and add a couple teaspoons of salt.

Bring the potatoes to a boil over high heat, then cover with a lid and cook for 15 minutes until fork-tender.

Drain the potatoes and transfer them to a bowl (or keep them in the pot).

Add 1 cup of unsalted butter to the hot potatoes and let it melt.

Mash the potatoes using a potato masher, adding heavy cream as needed to achieve your desired consistency.

Taste the mashed potatoes and adjust the seasoning if necessary.

Step 6: Finishing Touches and Serve

Once the pork is done, stir in fresh dill and parsley to add a burst of freshness.

Serve the braised pork over the creamy mashed potatoes, pouring some of the rich sauce on top.

Garnish with additional fresh herbs for extra flavor and visual appeal.

Enjoy your delicious meal!