A dish that is 400 years old | Shpundri recipe | Ukrainian cuisine | Ievgen Klopotenko

Shpundra, or as it is also called shpundra, is the most typical Ukrainian dish, which is traditionally prepared from pork and beets. It is mentioned in Kotlyarevsky's book Aeneid. So today I will tell you the recipe of a real Ukrainian shpundra with small improvements from me. If you have never cooked shpundra and the combination of pork with beets seems unusual to you, just try it. And, perhaps, this dish will become your holiday or you will want to cook it just for lunch. Try what Ukraine tastes like!
Ingredients for shpundra:
300-500 g of pork neck
3 beets
1 st. l. vinegar
1 bulb
3 st. l. cream
1 tsp. sweet mustard
3 cloves of garlic
1 st. l. sunflower oil
50 g of butter
2 st. l. flour
2 st. l. white horseradish
5 sprigs of thyme
2 st. l. cream
2 tomatoes
50 ml of water
Step-by-step recipe for cooking Ukrainian dish shpundry
Take 300-500 g of pork, cut into large pieces, salt and pepper to taste. Then rub 1 tsp. sweet mustard and 1 tbsp. l. sunflower oil.
Cut one onion into half rings. Place the pork on a baking sheet or in a form together with the onion, bake at 180 degrees for 40 minutes.
Take 3 small beets, wash well, each wrapped in foil with 1 clove of garlic and bake in the oven for about 1-1.5 hours, depending on size. I advise you to choose smaller beets and combine the roasting process with the meat. In this case, you will get the meat out of the oven a little earlier than the beets.
Heat a large frying pan with 40 g of butter, add two grated tomatoes. Add 2 tbsp. l. flour, pepper and salt to taste. Stew on low heat.
When the finished meat has cooled a bit, cut it into smaller pieces. When the beets are baked, cut them into half rings.
Add sliced meat and beets to the tomatoes in the pan. Stew for 5 minutes. When serving, add 1-2 tbsp. l. white horseradish, sour cream and sprigs of thyme.
It's easy to cook!
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⏱ Time Code:
0:00 - We are preparing a Ukrainian dish Shpundra
1:20 - We start cooking Vereshchak
3:30 - Features of cooking meat in Greece
5:00 - Put Vereshchak in the oven
6:15 - Advice from Yevhen Klopotenko
7:34 - Prepare a delicious sauce for meat
8:37 - Lifehack to thicken any sauces and dishes
9:47 - Fill Vereshchak with sourdough bread sauce
10:00 - Presentation of the finished dish
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