Traditional Polish Burasa

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 4 medium beets, peeled and diced 4 medium beets, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream, for serving Sour cream, for serving
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the pork cubes and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced beets, carrots, and potatoes to the pot. Stir well to combine.
4. 4.
   Return the browned pork to the pot and pour in the beef or vegetable broth. Add the bay leaves and dried marjoram. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the pork is tender and the vegetables are cooked through.
6. 6.
   Remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Burasa hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.

Treat your ingredients with care...

• Beets — To prevent staining, wear gloves while peeling and handling beets. You can also coat your hands with lemon juice before handling them.
• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum tenderness and flavor.
• Dried marjoram — If you don't have dried marjoram, you can substitute it with dried oregano.

Tips & Tricks

• For a richer flavor, you can sear the pork cubes in batches until golden brown before proceeding with the recipe.
• If you prefer a smoother consistency, you can blend a portion of the cooked stew using an immersion blender or a regular blender before serving.
• Serve Burasa with crusty bread on the side to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve Burasa hot in deep bowls, with a dollop of sour cream on top and a sprinkle of fresh dill for garnish. Accompany it with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, you can drizzle a swirl of sour cream on top of the stew and sprinkle some additional fresh dill leaves. Serve it in colorful ceramic bowls to showcase the vibrant red color of the stew.