• 500 grams pork shoulder, cut into cubes
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 cups beef or vegetable broth
  • 1 cup sour cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)


  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the pork cubes and cook until browned on all sides. Remove the pork from the pot and set aside.
  2. In the same pot, add the chopped onion and minced garlic. Cook until the onion becomes translucent and lightly golden.
  3. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for a minute or two until the flour is well incorporated.
  4. Gradually add the beef or vegetable broth to the pot, stirring continuously to avoid lumps. Bring the mixture to a simmer.
  5. Return the browned pork cubes to the pot and season with salt and pepper. Cover the pot and simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors are well blended.
  6. Stir in the sour cream, mixing it well with the stew. Cook for an additional 5 minutes to heat through.
  7. Taste and adjust the seasoning if needed. If desired, garnish with chopped fresh parsley.
  8. Serve the Machanka hot with boiled or mashed potatoes, and enjoy!

Note: Machanka is often served with a side of pickles or sauerkraut for added flavor.



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