photo: Braised Potatoes with Mushroom and Pork Ribs

Braised Potatoes with Mushroom and Pork Ribs

I suggest preparing a delicious and incredibly aromatic stewed potatoes with fresh champignons and pork ribs for dinner. Vegetables and mushrooms are soaked with the smell of smoked products and are very delicious. In addition to potatoes, you can add carrots or Bulgarian peppers. In addition to champignons, you can use oyster mushrooms, dried or fresh forest mushrooms.
40 min
6 servings


  • Potato
    1 kg
  • Smoked ribs
    300 g
  • Onion
    1 pcs
  • Mushroom
    250 g
  • Chicken broth
    2 l
  • Bay leaf
    2 pcs
  • Dill
    - to taste
  • Parsley
    - to taste
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Paprika
    0.25 tsp


  • 1. Wash smoked pork ribs and cut into portions. Transfer them into a pan of the appropriate size. Pour ribs with water, chicken or vegetable broth, cover with a lid and put on fire. Before boiling, gently remove the raised foam with a noise.
  • 2. Wash the young potatoes, cut them with a knife or clean it. Cut the tubers into pieces of medium size.
  • 3. Add the chopped potatoes in a saucepan with smoked ribs. Continue cooking the ingredients together over a slow fire.
  • 4. In the meantime, clean the peeled onions from husks. Cut them in small cubes.
  • 5. After the potatoes have been cooking for 7-10 minutes, add the chopped onion to the pan.
  • 6. Wash fresh mushrooms, let the water drain. Clean the mushrooms and cut them into large slices.
  • 7. After the onion, add chopped mushrooms into a pan to the rest of the ingredients.
  • 8. Cover the pan with a lid, continue simmering the potatoes with smoked ribs and mushrooms on low heat until cooked. At 5 minutes before the end of cooking, add potatoes and season them with ground spices. For the aroma add a few laurel leaves, fragrant peas and finely chopped fresh herbs.
  • 9. Let the potatoes boil for another 5 minutes, then turn the fire off. Pour the stewed potatoes with smoked ribs over serving plates and serve it hot as a main course.
  • 10. Bon Appetit!