This dish has its roots in the distant past of Ukrainian cuisine, but this does not become less relevant in our days. A great find for a hearty dinner on Sunday.
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To prepare beet kvass. For this purpose, two beet RUB on a small grater, to add two pieces of toasted rye bread, 4 tbsp of sugar and 600 ml of water. For faster fermentation, can add 1 tbsp of raisins.
Leave in a warm place for three days, covered with gauze. Drain.
Pork ribs cut into pieces. Do not add salt!
Be breaded in flour and fry well until Golden brown on both sides.
Fold the meat in a pan on the bottom of which lay slices of sliced raw beet.
Two onions cut into cubes or half-rings, fry in oil in which the meat was browned and add the top layer.
Pour meat with vegetables beet kvass, its quantity will be enough to completely cover them, bring to the boil, add salt and pepper to taste, add 1/4 tsp citric acid (this will help keep the color bright and beet to balance the taste) and simmer on a slow fire half an hour. Do not worry about this amount of sugar, the meat is cooked in a sugar syrup, it is necessary for the fermentation of kvass. Adjust salt and acid to your taste.
During this time the meat will become soft and extremely tasty, will acquire a rich ruby color. The taste is absolutely not like meat from the soup.
Can be served as a separate dish with the vegetables from the broth.
Or boil millet porridge and serve with her. Delicious both.
Can cook your favorite side dish - mashed potatoes, rice or buckwheat and serve the meat with him.
Bon appetit to you and your family!