Shpundra
Pork and beets stewed in beet kvass.
Ingredients
- Pork700 g
- Beets4 pcs
- Onions2 pcs
- Beet kvass500 ml
- Lard2 tbsp
- Garlic3 cloves
- Bay leaves2 pcs
- Fresh herbs20 g
Instructions
Cut the pork into large cubes, season with salt, and brown in lard.
Cut the beets into batons and slice the onions into half-rings.
Add onion to the pork and fry for 3–4 minutes, then add the beets.
Pour in beet kvass or water mixed with vinegar, then add bay leaf and pepper.
Cover and simmer for 50–60 minutes until the meat and beets are tender.
Finish with garlic and herbs, then adjust salt and acidity to taste.
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