---
title: "Half a Kilo of Pork for the Whole Family: A Forgotten Recipe for Zhytomyr-Style Stew from a 1984 Book"
description: "Recipe for Zhytomyr-style stew from a 1984 book: for 500 g of pork — a kilogram of potatoes, dried mushrooms and mushroom broth. We break down the dish's history, step-by-step preparation, and storage rules for the finished stew."
date: 2026-08-24T10:38:02.000Z
lang: en
url: https://xab.info/en/posts/zhytomyr-style-stew-recipe-1984-book
tags: [ukrainian-cuisine, recipe, stew, pork, mushrooms, retro-cooking, lifestyle]
publisher: "XAB.info"
---

# Half a Kilo of Pork for the Whole Family: A Forgotten Recipe for Zhytomyr-Style Stew from a 1984 Book

![Zhytomyr-style pork stew with potatoes, carrots and mushrooms in a ceramic bowl next to a Ukrainian cookbook](https://xab.info/media/2026/08/24/zharoe-po-zhytomyrski-iz-knigi-1984-goda/zharoe-po-zhytomyrski-iz-knigi-1984-goda-1.webp)

## 🎯 Key Points

- The recipe for Zhytomyr-style stew is taken from the 1984 book «Suchasna ukraïns'ka kukhnia» (Modern Ukrainian Cuisine).
- The key ingredient is dried mushrooms, and their broth serves as the base for the stew.
- Proportions: for 500 g of pork — 1 kg of potatoes, plus carrots, onions and mushrooms.
- The finished dish is stored in the refrigerator for no more than 3–4 days, per USDA recommendations.

Stewed meat with potatoes is a dish familiar to every Ukrainian, yet some of its regional variants are seen on the table less and less today. One such recipe has been preserved in the old cookbook «Suchasna ukraïns'ka kukhnia» (Modern Ukrainian Cuisine), published back in 1984. It is precisely this recipe that forms the basis of today's breakdown: how to prepare an authentic Zhytomyr-style stew and why this forgotten variant deserves a place in the modern kitchen.

### The dish's history in Ukrainian cuisine

The stew has a long history in the Ukrainian gastronomic tradition. In the book «Ukraińska minuvshyna» (Ukrainian Past), it is described as a popular meat dish for which the meat — predominantly pork — was first fried with onions and then simmered with root vegetables and spices. Potatoes were sometimes added to the mix. The dish was also among the non-lenten festive dishes that underscored the hosts' hospitality.

### The distinctive feature of the Zhytomyr variant

The main feature of the recipe from the old book is dried mushrooms. They are used not only as a standalone ingredient: it is the mushroom broth left over after boiling the mushrooms that becomes the base for the stew and gives the dish its rich flavor. In this variant, the potatoes and carrots are not added straight to the raw meat — they are first lightly sautéed in butter together with onions, which creates a characteristic texture and aroma.

### Step-by-step preparation

Cut the pork into small pieces, salt it, lightly fry it, add tomato puree and simmer until half-cooked. Peel the potatoes and carrots, cut them into cubes and sauté them in butter, then mix them with raw chopped onions, and salt and pepper to taste. Layer the prepared vegetables in a sauté pan or pot, alternating with the pork. Add the pre-boiled dried mushrooms and a bay leaf, pour in the mushroom broth and simmer until done. Notably, the book's authors do not specify exact minutes or temperatures — the readiness of the meat and vegetables served as the guide.

### The recipe's practicality and storage rules

The secret to the recipe's economy is simple: the pork does not make up the bulk of the dish. For every 500 grams of meat there is twice as much potatoes — a full kilogram — plus carrots, onions and mushrooms. Thanks to this, half a kilogram of pork yields a large portion of a hot dish for several people at once. If the pot is not finished in one evening, the leftovers should be cooled quickly and refrigerated: the US Department of Agriculture recommends storing cooked pork and other prepared leftovers for no more than 3–4 days.

## 🔍 Fact-Check Verification

- [Half a kilo of pork and a dinner for the whole family: a forgotten recipe for the most delicious Zhytomyr-style stew](https://styler.rbc.ua/ukr/deliciously/piv-kilo-svinini-i-vecherya-vsyu-rodinu-zabutiy-1787565033.html) - Источник подтверждает название книги (1984), состав блюда, пропорции (500 г свинины / 1 кг картофеля), использование сушёных грибов и грибного бульона, а также рекомендацию хранения 3–4 дня по USDA.

## ❓ FAQ

### Q: Which book is the recipe for Zhytomyr-style stew taken from?
**A:** The recipe was published in the book «Suchasna ukraïns'ka kukhnia» (Modern Ukrainian Cuisine), published in 1984.

### Q: What is the main feature of the Zhytomyr variant of the stew?
**A:** The use of dried mushrooms: their broth becomes the base for the stew and gives the dish a rich flavor.

### Q: What are the proportions of meat and potatoes specified in the recipe?
**A:** For every 500 grams of pork there is one kilogram of potatoes, plus carrots, onions and mushrooms.

### Q: How long can the finished stew be stored in the refrigerator?
**A:** Per the recommendations of the US Department of Agriculture — no more than 3–4 days.