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Bulgarian stew - Ivanova Elisaveta

Preparation time:
35 minutes + 2 hours simmering

Ingredients (for 4 people):

  • 500 g diced pork tenderloin
  • 1 chopped onion
  • 4 leeks, sliced into rings
  • 5 medium-sized sliced mushrooms
  • 2 sliced carrots
  • 1 diced red sweet pepper
  • 2 medium-sized tomatoes, in pieces
  • ½ glass white wine
  • ½ glass sunflower oil
  • ½ teaspoon ground cumin
  • ½ tsp oregano
  • 2 bay leaves
  • Salt and pepper to taste


1. Make a dry rub from the cumin, oregano, salt and pepper. Rub thoroughly into the pork tenderloin.

2. Heat half the sunflower oil in a frying pan with a thick bottom and brown the diced pork on all sides. Add the wine to deglaze  the pan, lower the heat and simmer for about 5 minutes. Remove from the pan and set aside.

3. Heat the remaining oil and fry the onions, mushrooms, sweet pepper and carrots for about 5 minutes. Pour ½ cup of water into the pan and sauté on medium-high heat for about 10 minutes, until the vegetables are soft and most of the liquid has been absorbed. Add the sliced tomatoes and simmer for 5 minutes. Transfer all the ingredients to an oven-proof pan, add the leeks and allow to simmer in the oven for 2-3 hours.

4. Sprinkle some more parsley on top and serve with rice.