Kavarma
At a glance
| Type of dish | Slow-cooked stew |
|---|---|
| Main ingredients | Pork, vegetables, wine and herbs |
| Cooking method | Browned, then cooked slowly in a covered pot |
| Serving | Main dish, served hot |
Source: Kavarma (Bulgarian Pork and Vegetable Stew) - International Cuisine; toursbulgaria.com: bulgarian-food15 Must-Try Bulgarian Foods: A Culinary Travel Guide (2026)1,2
A Bulgarian Stew
Kavarma is a slow-cooked stew typical of Bulgarian cuisine. One recipe describes it as a main dish for four, with pork tenderloin as its base. A Bulgarian food guide also lists kavarma among the country’s signature dishes. The exact ingredients can vary, but the version described here brings meat and vegetables together for a long, gentle cook.1,2
Ingredients and Method
The recipe uses cubed pork with onion, leeks, mushrooms, carrots, red pepper and tomatoes. White wine, sunflower oil, cumin, oregano and bay leaves add flavour. First, season and brown the pork, then loosen the browned juices with wine. Cook the vegetables separately until softened, add the tomatoes, and combine everything with the leeks. Cover the pot and cook slowly in the oven for about three hours.1
Pot and Serving
The recipe says kavarma would traditionally be cooked in an earthenware vessel called a gyuvetche. A cast-iron casserole or Dutch oven can be used instead, and a slow cooker is another option. Serve the stew hot as a main course. The recipe uses pork, but suggests chicken as an alternative; it also notes that the dish has many variations, so ingredients can be adapted.1
Sources
- Kavarma (Bulgarian Pork and Vegetable Stew) - International Cuisine
- toursbulgaria.com: bulgarian-food15 Must-Try Bulgarian Foods: A Culinary Travel Guide (2026)
Facts checked 13 October 2026. Prepared by InvestBulgaria for general information.
