This recipe of the Ukrainian dish also carries the name "shpundr". The meat made in this way turns out at the same time both sharp, and sour, and sweet, and very fragrant. As a garnish buckwheat perfectly will approach it.
It is required to you
- - 1150 of pork ribs;
- - 970 g of beet;
- - 525 ml of beet kvass;
- - 195 g of onions;
- - fat for frying;
- - salt, pepper.
Instruction
1. Approximately in seven days prior to preparation of this dish it is necessary to put beet kvass. For this purpose it is necessary to peel beet, to wash out and cut on small pieces. Then to shift them in bank and to fill in with the cooled boiled water.
2. In order that fermentation happened quicker, it is necessary to add also small piece of black bread. Deliver to bank to the warm place and from time to time to remove the formed foam.
3. As a result remarkably tasty, slightly carbonated drink turns out.
4. Wash out, cut pork on small pieces. In a frying pan to kindle fat for frying and to shift in it meat. Wash up, clean and cut onions thin ringlets.
5. Clean, wash up and cut beet with thin straws. Add on a frying pan with meat the prepared onions and beet, to lower fire, to close a cover and to extinguish about 25 minutes.
6. Then to pour ready beet kvass in a frying pan, to add salt, pepper and seasonings and to continue to extinguish about 30 more minutes.