Podbita Kartoshka: a traditional potato recipe from our grandmothers

Potatoes are called the «second bread» for good reason. They can be fried, stewed, boiled, baked, used as a filling for pies, pastries and other baked goods, added to hot and cold salads, and even turned into delicious appetizers.

Podbita kartoshka is a traditional dish of Zakarpattia (Transcarpathian) cuisine that has become increasingly popular in recent years. This hearty potato dish is easy to prepare using simple, affordable ingredients. Adding Universal Meat Seasoning not only enhances the flavor but also turns this humble homemade dish into a truly delicious meal.

This seasoning contains a whole blend of natural spices, including paprika, coriander, dried garlic, cumin, black pepper, basil and more. These aromatic spices add depth, warmth and a rich flavor to the dish.

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Watch  video for the authentic traditional recipe for Podbita Kartoshka:

Ingredients

To make hearty and flavorful Podbita Kartoshka, you will need:

• 3 liters (about 12 ½ cups) of water;
• 500 g (about 1.1 lb) of meat on the bone — chicken thighs, chicken backs, wings, etc.;
• 1 kg (2.2 lb) of potatoes;
• 1 medium onion;
• 2 carrots;
• 2 full teaspoons of salt;
• 4 tablespoons of flour;
• 1 tablespoon of Universal Meat Seasoning;
• 2 teaspoons of paprika;
• 1 tablespoon of lard (salo);

Step-by-step preparation

Rinse the meat thoroughly under running water. Place it in a large pot, cover with water and cook over medium heat for approximately 30 minutes.

Meanwhile, peel and wash the potatoes, then cut them into medium-sized cubes. Add the potatoes to the pot with the meat and stir.

Peel the carrots and onion and cut them into thin strips. Add the onion and one of the chopped carrots to the potato-and-meat mixture. Season with salt, bring to a boil, and cook over medium heat with the lid on until the potatoes and meat are fully cooked.

Place the flour in a dry frying pan and toast it over medium heat, stirring constantly, for approximately 5–7 minutes. Transfer the toasted flour to a bowl and gradually mix it with 100 ml (about ⅓ cup) of water until completely smooth and free of lumps.

The mixture should be relatively thin, with a consistency similar to medium-fat sour cream. Pour the flour mixture into the simmering potato and meat soup. Add the Universal Meat Seasoning and paprika. Stir thoroughly and simmer for another 5 minutes.

Meanwhile, sauté the second carrot in lard for 7–10 minutes. Add this carrot-and-lard mixture to the finished Podbita Kartoshka.

Allow the dish to rest for at least 20 minutes before serving. This gives the flavors time to blend and makes the traditional potato dish even more aromatic and flavorful.

Notes and variations:

If you want to make the dish lower in calories, sauté the carrot in vegetable oil instead of lard. Camelina (red-seed) oil or mustard oil are excellent options that can add their own distinctive flavor.

In addition to the spices listed above, you can also add a small amount of fenugreek, ground black pepper, or other aromatic spices according to your taste.

These spices, as well as a wide selection of cold-pressed natural oils, are available from the Ukrainian online store CraftOil.