Ovo tradicionalno ukrajinsko jelo, napravljeno od svinjetine i cikle, naša je autentična verzija hranjivog slatko-kiselo jela. Recept, star najmanje 200 godina, nalaže da se svi sastojci prže. Važan element pripreme je i kvas od cikle, u kojem se meso pirja. Ali moderna ukrajinska kuhinja je fleksibilna! Stoga predlažem modernizirani recept za špundru.

Sastojci:

• Svinjetina (vrat ili but) 500 g
• Slatka crvena cikla 500 g
• Luk 1 kom
• Sol i papar, češnjak po ukusu
• Ulje
• Umak od rajčice ili pasiranа rajčica 100 ml

Priprema:

1. Pečenje mesa: Meso posolite i popaprite te ga ispecite u pećnici dok ne bude gotovo.
2. Pečenje cikle: Ciklu operite i također je ispecite u foliji dok ne bude gotova.
3. Prženje luka: Luk narežite na polukrugove i pržite ga u tavi. Dodajte nasjeckano meso, ciklu, začine i rajčice luku. Pirjajte poklopljeno na srednjoj vatri 15 minuta.
4. Posluživanje: Poslužite s kiselim vrhnjem, svježim kruhom i salatom.

Dobar tek! Smachnogo!

Shpundra: Roasted Pork with Beets

This traditional Ukrainian dish, made with pork and beets, is our authentic take on a nutritious sweet and sour meal. The recipe, which is at least 200 years old, calls for all the ingredients to be fried. An important element of the preparation is also beet kvass, in which the meat is stewed. But modern Ukrainian cuisine is flexible! So I propose a modernized recipe for shpundra.

Ingredients:

• Pork (shoulder or leg) 500 g
• Sweet red beets 500 g
• Onion 1 pc
• Salt and pepper, garlic to taste
• Oil
• Tomato sauce or pureed tomatoes 100 ml

Preparation:

1. Baking the meat: Season the meat with salt and pepper, and bake in the oven until cooked through.
2. Baking the beets: Wash the beets and bake them in foil until cooked through.
3. Sautéing the onion: Cut the onion into half rings and sauté in a pan. Add the chopped meat, beets, spices, and tomatoes to the onion. Simmer covered over medium heat for 15 minutes.
4. Serving: Serve with sour cream, fresh bread, and salad.

Enjoy! Smachnogo!