Tushenaya Kartoshka is a traditional Braised Potato dish, slow-simmered with liquid and chunks of meat, creating a hearty and satisfying stew. It is a cornerstone of Ukrainian and Russian comfort food, beloved for its robust flavors and filling nature. The name itself translates directly: “Tushenaya” means braised or stewed, and “Kartoshka” means potatoes in Ukrainian and Russian. This combination signifies a simple yet profoundly comforting meal.

The potatoes are gently simmered in a savory liquid until they become incredibly tender and absorb all the rich flavors. Often, Slavic braised potatoes gain their characteristic deep orange hue from ingredients like ketchup or a specialized pepper paste, commonly found in European markets in glass jars. Many recipes also incorporate sautéed carrots and onions, which are added for an extra layer of sweetness and aromatic depth. This stewing process ensures the meat also becomes fall-apart tender, making every mouthful a delightful experience.

What are the core components of Braised Potatoes? At its heart, this Braised Potatoes recipe features generously cut potato chunks, a touch of mayonnaise for creaminess, ketchup for color and a hint of tang, a blend of traditional spices, and your choice of meat. For those seeking a vegetarian option, simply omit the meat and instead sauté a mix of carrots and onions to build a flavorful vegetable-centric dish. This flexibility makes Tushenaya Kartoshka a versatile meal for any dietary preference.

Interestingly, the terms “stewed” and “braised” are often used interchangeably when referring to dishes like Tushenaya Kartoshka, and for good reason—both cooking methods share many similarities. Both involve cooking food slowly in liquid in a covered pot. The primary distinction, if any, often lies in the amount of liquid used: stews typically feature enough liquid to completely submerge the ingredients, while braises use less liquid, usually only enough to cover about one-third to one-half of the ingredients. However, the end goal is the same: to achieve fork-tender results and deep, concentrated flavors. Ultimately, the choice of terminology often comes down to personal preference or regional culinary traditions, and both methods result in a wonderfully comforting potato dish.

The beauty of this potato dish lies in its versatile ingredients, allowing for slight modifications based on what you have on hand. To prepare this authentic Ukrainian recipe, you’ll need a base of about 5 pounds of potatoes, a selection of savory spices, and your preferred cut of meat. You can opt for a pre-made dry gravy mix, or simply sprinkle flour over the potatoes to create a rich, thick sauce. If Goya Sazon seasoning isn’t available, a simple blend of paprika and salt to taste makes an excellent substitute.

• Potatoes: For the best texture and flavor in this braised potato recipe, Yukon Gold or other golden potato varieties are highly recommended. Their waxy-starchy balance holds up well to slow cooking without becoming mushy.
• Meat: Cubed beef or pork are the traditional choices, adding a robust, savory depth to the dish.
• Mayonnaise: A surprisingly essential Ukrainian staple! Mayonnaise contributes a subtle creaminess and richness, often used generously in salads and even meat preparations in Eastern European cuisine.
• Ketchup: Beyond adding a hint of sweetness and tang, ketchup is key to giving the potatoes their beautiful, characteristic golden-orange hue.
• Spices: A flavorful blend typically includes bay leaves for aromatic depth, salt and pepper to season, chicken seasoning for an umami boost, a dry gravy mix for thickening, and Goya Sazon for its unique flavor profile.
• Cooking Liquid: For a lusciously rich sauce, a combination of part heavy cream and water is preferred, creating a creamy base that tenderizes the potatoes and meat.

Vegetarian Note: To adapt this recipe for vegetarians, simply omit the meat. Instead, sauté one finely chopped carrot and one onion until softened and fragrant, then proceed with the recipe instructions. These vegetables will provide a wonderful base of flavor and texture.

One of the greatest advantages of the slow cooker method is its simplicity, bringing this comforting dish together with minimal fuss. The only ingredient that requires pre-frying is the meat, while all other components, including the potatoes, can be added raw to the slow cooker, making for an incredibly easy preparation.

1. Begin by seasoning your chosen meat (pork or beef) with salt and pepper. Heat a lightly greased skillet over high heat and sear the meat chunks on all sides until nicely browned. This crucial step develops a deep, savory flavor and a beautiful crust that enhances the overall taste of the dish.

2. Once the meat is seared, transfer it to your slow cooker. Then, add all the remaining ingredients—cubed potatoes, mayonnaise, ketchup, spices, and cooking liquid. Toss everything together gently to ensure the potatoes and meat are well coated with the flavorful sauce and seasonings.

3. Cover the slow cooker and set it to cook on high for 4 hours. After this initial period, reduce the heat setting to medium or low and continue cooking for an additional 2 hours. This two-stage cooking ensures everything is perfectly tender and infused with flavor. The potatoes are ready when they are easily pierced with a fork and have developed their signature rich orange color.

Oven Braised Potatoes Alternative: If you prefer the oven method, combine all ingredients in a sturdy, oven-safe dish. Cover it tightly and bake for approximately 1 1/2 to 2 hours at 350°F (175°C), or until the potatoes and meat are tender.

For braised or stewed potato dishes like Tushenaya Kartoshka, selecting the right type of potato is crucial for achieving the ideal texture. Yukon Gold potatoes are considered the gold standard (pun intended!) for a reason. Their creamy, slightly waxy texture holds its shape well during long cooking times, yet becomes incredibly tender and absorbs flavors beautifully without turning mushy. Other “golden” or all-purpose potato varieties also work wonderfully.

On the other hand, starchy russet potatoes are generally less ideal for braising. While they are great for mashing or baking, their high starch content causes them to flake apart and become crumbly when cooked to tenderness in a liquid, which isn’t the desired consistency for this dish. Stick to Yukon Golds or similar waxy-starchy hybrids for the best results in your braised potatoes.

Leftover braised potatoes are a delicious treat and can be stored in an airtight container in the refrigerator for up to 4 days. It’s a fantastic meal prep option for hearty lunches or quick dinners throughout the week. However, I generally do not recommend freezing this potato dish. Potatoes, especially when cooked in a sauce, tend to change texture after freezing and thawing, often becoming watery or grainy, which can compromise the delightful creaminess of Tushenaya Kartoshka.

To Reheat: For the best results, heat a large skillet over medium heat and add a few tablespoons of oil or broth. Place your leftover braised potatoes into the skillet, cover, and heat thoroughly, stirring occasionally, until they are steaming hot throughout. This method helps to bring back some of the crispy edges and warms the dish evenly.

Alternatively, braised potatoes can also be reheated in the microwave. Place them in a microwave-safe dish, cover, and heat on high in 1-2 minute intervals, stirring between each, until piping hot.

While the classic recipe is perfect as is, Tushenaya Kartoshka is wonderfully adaptable. Here are some flavor combinations to inspire you, allowing you to utilize ingredients you might already have on hand while still retaining the authentic spirit of the dish:

• Carrot and Onion Variation: For a delightful vegetarian version, simply omit the meat and instead sauté one large carrot (diced) and one onion (chopped) until softened and slightly caramelized. These aromatic vegetables add a natural sweetness and depth. You can also add them alongside the meat for an even richer flavor profile, a common practice in many Russian braised potato recipes.
• Mushroom Braised Potatoes: Elevate your dish with earthy mushrooms. Sauté a pound of your favorite mushrooms (cremini, button, or a wild mix) until golden and fragrant. Use them as a flavorful substitute for the meat, or add them in addition to the meat for an extra layer of umami.
• Sweet Pepper Braised Potatoes: For a vibrant and slightly sweet kick, incorporate sweet bell peppers. Add a heaping tablespoon of red pepper paste (available in European markets) directly to the slow cooker, or sauté diced sweet bell peppers (any color) with the meat for a fresh, aromatic infusion.
• Basic Braised Potatoes (Simplified): If your pantry isn’t stocked with all the specialty spices, you can simplify the seasoning. Omit the dry gravy mix and Goya Sazon packet. Instead, use 1 teaspoon of ground paprika, and season generously with salt and pepper to taste. Be sure to keep the bay leaves, mayonnaise, and ketchup, as these are fundamental to the dish’s character. This ensures you still get that authentic Slavic flavor with common household ingredients.

This hearty potato dish pairs wonderfully with various traditional Slavic sides that cut through its richness and add a delightful tang or texture. We highly recommend serving Tushenaya Kartoshka with crunchy Dill Pickles, which provide a refreshing contrast. A robust slice of Whole Wheat Sourdough Bread is perfect for soaking up every drop of the savory sauce. For another pickled delight, consider adding Pickled Peppers, offering a zesty crunch that complements the tender potatoes and meat beautifully.

The cooking time for braised potatoes can vary significantly depending on the method used, as raw potatoes need a substantial amount of time to cook down and absorb the flavors of the liquid. The goal is always fork-tender potatoes and meltingly soft meat.

• Pressure Cooker Braised Potatoes: This is by far the fastest method, capable of producing tender potatoes in as little as 50 minutes, making it perfect for last-minute meals.
• Oven Braised Potatoes: When using the oven, expect a cooking time of approximately 1 1/2 to 2 hours at 350°F (175°C). This slower, steady heat ensures even cooking and deep flavor development.
• Slow Cooker Braised Potatoes: For the ultimate hands-off approach, a slow cooker will braise potatoes beautifully over 4 to 6 hours. This extended cooking time allows the flavors to meld perfectly and results in incredibly tender ingredients with minimal fuss.

Ingredients:

Directions:

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  Add the peeled and cubed potatoes directly into the slow cooker.
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  Meanwhile, heat a 12-inch skillet over high heat with a little oil. Season the cubed pork or beef with salt and pepper, then sear on all sides until well browned. Transfer the seared meat into the slow cooker with the potatoes.
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  Add the remaining ingredients—mayonnaise, ketchup, Goya Sazon (or paprika/salt), salt, pepper, bay leaves, dry gravy mix, Montreal chicken seasoning, garlic powder, heavy cream, and water—to the slow cooker. Toss gently to combine all ingredients thoroughly. Cover and set the slow cooker on high for 4 hours. After the initial 4 hours, reduce the setting to low and continue cooking for an additional 2 hours.
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  The braised potatoes are perfectly done when they are incredibly fork-tender and have developed a rich, inviting deep orange color. Serve hot and enjoy!

• Oven Braised Potatoes: If using the oven, combine all ingredients in an oven-safe dish, covered. Bake for 1 1/2-2 hours at 350°F (175°C), or until potatoes and meat are tender.
• Make your own dry gravy mix: If you don’t have a ready-made mix, you can create a simple one by combining 3 tablespoons of chicken bouillon powder, 3/4 cup of all-purpose flour, and 1/2 teaspoon of black pepper. This will help thicken your sauce and add flavor.

Nutrition per serving