Shpundra is the ancient Ukrainian folk dish comprising pork stewed with beetroots in beet kvass. The meat gets a tender, rich taste and a vibrant ruby color. Such a dish will be a great, nourishing dinner. In old times, shpundra was dressed with flour or steamed, grated millet. Ivan Petrovych Kotliarevsky, the well-known Ukrainian writer, poet, and playwright (known for his travesty “Eneïda” and operetta “Natalka Poltavka”) mentioned this wonderful dish in one of his works: “Shpundra with beets and borsch was served” («Був борщ до шпундрів з буряками»)....
Stewed Pork Ribs
Succulent and juicy pork ribs… doesn’t this sound tempting for those who crave for stewed pork? Stewing is one of the best ways to cook the pork since it not only makes the meat easier to digest but also keeps most of the pork nutrition. In addition, this recipe is very easy. All your family members will surely enjoy these pork ribs. Slightly crispy outside and amazingly tender inside, they are well worth trying. Ingredients: 2 bay leaves 2 bulb onions 1 cup of water 3 tbsp vegetable oil 4-5...
Stewed pork and buckwheat in pots
If you think that buckwheat with meat is a traditional recipe which is served as everyday meal then you are probably wrong. Cooking these products in a usual earthenware pot, you'll get a terrific hot dish which you can serve your guests. This stewed pork and buckwheat in pots is enough rich to feed a big crowd. Ingredients: 1/2 glass of buckwheat 1 glass of boiling water 400 g (0,88 lb) pork 1 carrot 1 celery root 1 bulb onion dairy butter parsley – to taste salt – to taste...