Shpundra
Description
The recipe won't take much time. Recently I learned an old-fashioned way to prepare "shpundra"—pork with beets. The pork turns out tender, delicious, and has a rich red color. This dish is perfect for a hearty dinner during cold weather. Serve hot.
Instructions
- 1
Step 1
Beet kvass is used for shpundra. Grate two large beets, add two slices of roasted rye bread, 4 tablespoons of sugar, raisins, and 600 ml of warm water. Cover with gauze and leave to ferment for 3 days. When the kvass is ready, strain it.
- 2
Step 2
Rinse the pork, pat dry, cut into portion-sized pieces, and coat in flour. Heat the lard in a skillet and brown the meat on both sides until golden crust forms.
- 3
Step 3
Slice the beetroot into thin slices, drizzle with lemon juice, add to the meat, and mix. The pork will begin to turn a beautiful pink color. Then add finely chopped onion and mix again.
- 4
Step 4
Pour in beet kvass, add pepper and salt to taste. Close the lid and simmer the pork for about an hour.
- 5
Step 5
Serve spundukh with millet porridge and fresh herbs.