Pork pulp 200 g
Onion 1 pc
Fresh champignons 5-7 pcs
Frozen boletus 200 g
Bay leaf 2 pcs
Potatoes 5-7 pcs
Sour cream 20% fat. 100 g
Parsley (greens) 2 pcs
Ground black pepper to taste
Salt to taste
Cut the meat into cubes.
Finely chop the onion and fry in vegetable oil.
Add meat and fry for 5-7 minutes.
Add defrosted and chopped butter, sliced champignons. Fry for 10 minutes.
Add 1/2 cup water and simmer for another 30 minutes, covered over medium heat. Add salt, pepper and bay leaf.
Peel and dice the potatoes. Add to the pan. Add more water. Cover and simmer until potatoes are tender.
Add sour cream, salt as desired. Mix well.
Place on plates and sprinkle with finely chopped parsley. Serve hot.