Kavarma
Kavarma is a traditional Bulgarian dish which has a variety of cooking depending on the region. It can be served with rice or mashed potatoes.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 4
traditional
kavarma
pork
stew
bulgarian
main dish
dinner
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 tablespoons fresh parsley chopped
- 500 gram pork chopped
- 500 gram mushrooms sliced
- 3-4 sticks leek
- 1 stick carrot
- 50 ml dry red wine
- 1 tablespoon red pepper
- 2 dash black pepper
- Carbohydrate 89.0033348184447 g
- Cholesterol 0 mg
- Fat 2.14911770904113 g
- Fiber 1.49956666165585 g
- Protein 4.11241803219652 g
- Saturated Fat 0.294032520929832 g
- Serving Size 1 1 Serving (270g)
- Sodium 45.6386077972789 mg
- Sugar 87.5037681567889 g
- Trans Fat 0.253815062514911 g
- Calories 392 calories
Preparation: Chop the meat on cubes 2 x 3cm, the carrots on circles and then each circle on quarters. Chop also the leek on circles and slice the mushrooms. Add the olive oil in the pot and fry the meat until it starts to turn white. Add the carrots, the leek and the mushrooms. Stir and then add salt, black paper, red paper and the red wine. Stir everything and cover the pot. Cook on low heat around 40 min. Mix the tomato paste with water in proportions 1:4. Add it to the meal and cook for 3-4 min more. Remove from the hotplate and sift with parsley. Serve.
