Strogonow is a Polish soup of Russian origin with a large amount of meat and ingredients readily available in Poland. Originally, this dish should be prepared from beef sirloin, but in this case I opted for cheaper and equally tasty pork. A simple recipe that actually makes itself 🙂


900 g pork shoulder, cut into large cubes
250 g mushrooms cut into strips
1 red pepper, diced
1 large onion, diced
200 g tomato paste
3 pickled cucumbers, cut into strips
1 tbsp mustard
200 g cream 18%
1 liter of boiling water
spoon of flour
salt and pepper
1 teaspoon sweet chili pepper
½ tsp hot chili pepper


Heat oil in a frying pan and put the meat in batches (so that the frying pan does not lose temperature). Fry until the meat is golden brown. Transfer everything to a pot and pour boiling water to cover the meat. Simmer until the meat softens or by an hour. Fry the onion in the same pan. When it gets a glass color, add mushrooms and peppers. Fry for a few minutes and add to the meat. Add cucumbers, mustard, tomato paste and spices to the pot and mix thoroughly. Mix the flour in cold water. Lower the heat and add flour mixture to the dish to thicken the soup slightly. Mix. Season with salt and pepper to taste. When the soup tastes perfect, turn off the fire and add cream and mix. Serve warm and with bread 🙂


bell pepper, cream, flour, mushrooms, mustard, onion, pickled cucumber, pork, tomatoe

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