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The potato stew with soya chunks tastes savory, is filling and warms from the inside. It is also vegan and easy to make. The zharkoye consists of tender potato cubes, juicy soya chunks pieces and aromatic spices. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Zharkoye with potatoes vegan
Zharkoye with potatoes is a popular main course in Russia, alongside the borscht, the pelmeni and the piroshki. It consists of stewed potatoes with meat.
I have made the dish vegan, just like the mushroom stroganoff. As with my vegan goulash, I used organic soya chunks as the base.
Soya chunks absorb the flavors of the seasonings added to them very well, as they have hardly any taste of their own. They are also firm to the bite and juicy after cooking.
Marinate the day before
For the vegan zharkoye with potatoes, I marinated soya chunks in the marinade for 40 minutes. During this time, they absorbed the flavor of the spices and all the liquid well.
Alternatively, you can leave they to marinate overnight in the fridge. This is the perfect way to prepare the base for the potato stew.
Seasoning potato stew with soya chunks
Any spices are suitable for seasoning the potato stew with soya chunks, similar to those used for the buckwheat patties, the vegan chebureki or the oven roasted vegetables. You can also choose different herbs to suit your taste.
Traditionally in Russia, dried bay leaves, black pepper and sometimes the Chmeli Suneli spice mix are used for this dish. I have used herbes de Provence in the recipe instead.
Serve and store
You don’t need any side dishes for the potato stew with soya chunks. Because with this dish, you have everything cooked in one pot. It is a delicious main meal that fills you up and warms you up from the inside, just like the ramen soup and the cauliflower curry.
Serve the stewed potatoes with herbs, such as chopped parsley or spring onions. You can also serve it with freshly baked bread.
Store the leftovers from the dish in the fridge. It will taste even more delicious in the next few days. Reheat it on the stove before serving.
These stewed potatoes are
- spicy,
- juicy,
- hearty,
- incredibly tasty,
- with a thick sauce,
- with tender potato cubes,
- with bite-sized pieces of soya chunks,
- aromatic,
- vegan,
- filling,
- warming,
- quick and easy to make,
- ideal main course for lunch or dinner,
- even more delicious the next day,
- purely plant-based alternative to the Russian savory classic.
How to make potato stew with soya chunks: tips and tricks
- You can also leave the soya chunks to marinate overnight in the fridge.
- Season the stewed potatoes with spices and herbs of your choice.
- Serve the vegan zharkoye with potatoes warm with fresh herbs or with bread.
- The dish will taste just as delicious over the next few days. You can reheat it on the stove before serving.
Have you made the potato stew with soya chunks using this recipe? I look forward to your results, your star rating and your comments below on how you liked them.
Also try these recipes for vegan main courses:
- Vegan plov with chickpeas – Uzbek style
- Oven baked buckwheat with vegetables
- Creamy vegan salmon gratin – with tofu fish
Potato stew with soya chunks
Ingredients
for marinating
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp herbes de Provence
- 1 tsp black pepper
- 150 g organic soya chunks
- 350 ml hot water
for the potato stew
- 1 carrot medium
- 1 onion medium
- 1200 g potatoes waxy
- 5 tbsp vegetable oil
- 1 tbsp herbes de Provence
- 2 dried bay leaves
- 1/3 tsp black pepper or to taste
- 2 tsp salt or to taste
- approx. 600 ml hot water
Instructions
Marinating the soya chunks
- In a large mixing bowl, combine soy sauce, vegetable oil, herbes de Provence and black pepper.
- Add soya chunks, pour hot water over them, stir and leave to marinate at room temperature for 40 minutes, stirring occasionally.
Preparation of the potato stew
- Grate carrot coarsely.
- Peel and finely chop onion.
- Peel potatoes and cut them into small cubes.
- Pour vegetable oil into a saucepan and heat up.
- Add the soya chunks mixture to the vegetable oil in the saucepan and fry over a medium heat for 5 minutes, stirring.
- Add the carrot and the onion and continue to fry over a medium heat, stirring, for approx. 3 minutes.
- Add the potato cubes, herbes de Provence, bay leaves, black pepper and salt and stir to combine.
- Pour hot water over it so that the potatoes with soya chunks are not completely covered, stir, bring to the boil and simmer with the lid on for approx. 25 minutes, stirring occasionally, until the potatoes are very soft.
Notes
- You can also leave the soya chunks to marinate overnight in the fridge.
- Season the stewed potatoes with spices and herbs of your choice.
- Serve the vegan zharkoye with potatoes warm with fresh herbs or with bread.
- The dish will taste just as delicious over the next few days. You can reheat it on the stove before serving.
- See the detailed tips and tricks for making the potato stew with soya chunks at the top of the article.
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