Stewed Potatoes with Bacon
by Editorial Staff
This hearty and simple dish is familiar to many. Having prepared it, you will surely remember the taste of that very fragrant country potato, complemented by delicious ruddy cracklings, which our grandmothers cooked. The taste and aroma of such potatoes cannot be compared with anything, even with the most exquisite dishes. Hearty and home-style delicious dinner or lunch!
Ingredients
- Potatoes – 1 kg (5 large tubers)
- Lard – 200 g
- Carrots – 130 g (1 pc.)
- Onions – 130 g (1 pc.)
- Salt – 1 teaspoon with a slight slide (to taste)
- Ground black pepper – 1/4 teaspoon
- Dried dill – 1 teaspoon
- Bay leaf – 2 pcs.
- Water (hot) – 600 ml
- Green onions – 20 g (3-4 pcs.)
Directions
- We prepare all the necessary products.I used fresh unsalted lard. If the lard is salted, then the amount of salt in the dish should be adjusted to taste.
- Cut the skin off the bacon. Cut the bacon into small cubes.
- Put the bacon cubes into a preheated frying pan. Fry lard over low heat, stirring for about 7-10 minutes until browned, melted fat and cracklings form.
- Peel and wash onions and carrots. Cut the onion into cubes, grate the carrots on a coarse grater.
- Put the onions and carrots in a pan with lard.
- Fry vegetables over medium heat, stirring occasionally, for 7-10 minutes, until soft and golden brown.
- Peel the potatoes, rinse and cut into medium slices.
- Put the potatoes in a saucepan. Add fried bacon with onions and carrots there.
- Then pour 600 ml of hot water.
- We also add salt and bay leaves. Bring to a boil, reduce heat and simmer potatoes with bacon under the lid over low heat for about 20 minutes, until the potatoes are ready (depending on the type of potato and the size of the cut).
- Then add black pepper and dried dill to the pan. Stir lightly.
- Simmer for another 2 minutes.
- Stewed potatoes with lard are ready. We lay out the dish in portions, sprinkle with chopped green onions if desired, and serve hot, with homemade pickles and fresh bread.
Bon Appetit!
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