Ingredients with Measurements:
- 1 lb. of salo (cured pork fat)
- 4 large potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 tsp. of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Cut the salo into small pieces and place them in the pot over medium heat. Cook until the fat has rendered and the pieces are crispy, stirring occasionally.
2. Remove the crispy salo pieces from the pot and set them aside on a paper towel to drain.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the cubed potatoes, dried thyme, and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
5. Use an immersion blender or transfer the stew to a blender to puree until smooth.
6. Return the pureed stew to the pot and add the heavy cream. Stir to combine and heat through.
7. Season with salt and pepper to taste.
8. Serve the stew hot, topped with the crispy salo pieces.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for rendering the salo, then simmer for cooking the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 30g
Carbohydrates: 25g
Protein: 10g
Substitutions for ingredients:
- Bacon or pancetta can be used instead of salo.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add chopped carrots and celery to the stew for extra vegetables.
- Use different herbs such as rosemary or sage for a different flavor profile.
- Add a splash of white wine to the stew for extra depth of flavor.
Tips and tricks:
- Be careful not to burn the salo while rendering it.
- Use an immersion blender for easier pureeing of the stew.
- Add more or less heavy cream depending on how creamy you want the stew to be.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls, topped with the crispy salo pieces and a sprinkle of fresh herbs.
Garnishes:
Fresh herbs such as parsley or chives can be used as a garnish.
Pairings:
Serve the stew with a crusty bread for dipping.
Suggested side dishes:
A simple green salad or roasted vegetables would be a great side dish for this stew.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or heavy cream to thin it out.
- If the stew is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the potatoes until they are tender to avoid any risk of foodborne illness.
Food history:
Salo and potato stew is a traditional Ukrainian dish that has been enjoyed for centuries.
Flavor profiles:
This stew is rich and creamy with a savory and salty flavor from the salo.
Serving suggestions:
Serve the stew as a main course for a cozy winter dinner.
Related Categories
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Region: Ukrainian
Taste: Savory, Comforting, Hearty, Tangy, Umami