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Sundra

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Sundra

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.


Cooking time- Number of servings-

Ingredients for Sundra




Step-by-step instruction of cooking Sundra


Step 1

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.


Step 2

Leave in a warm place for three days, covered with gauze. Drain.


Step 3

Pork ribs cut into pieces. Do not add salt!


Step 4

Be breaded in flour and fry well until Golden brown on both sides.


Step 5

Fold the meat in a pan on the bottom of which lay slices of sliced raw beet.


Step 6

Two onions cut into cubes or half-rings, fry in oil in which the meat was browned and add the top layer.


Step 7

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.


Step 8

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.


Step 9

Can be served as a separate dish with the vegetables from the broth.


Step 10

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!