- 500 g of pork brisket
- 100 g of rye bread
- 1.5 tbsp of lard/ dairy butter
- 2 onions
- 1.5 cups of vinegar/ 2 cups of beetroot kvass
- 2 black pepper peas/ 2 allspice peas
Cut pork into large pieces, fry it on preheated lard or dairy butter until it gets a golden color. Put the meat in a pan, pour with beetroot kvass or vinegar mixed with water. Add pepper, salt, and chopped onions. Cover the pan and stew the ingredients for a while. Then add grated rye bread and continue to stew the dish until thoroughly done.
Enjoy your meal!