🍳 150 min
🔥 1330 cal
✍️ by Taisiia Dobrozorova
Shpundra is an ancient Ukrainian dish, meat stewed with beets. If you have never cooked shpundra and the combination of meat with pickled beets seems unusual to you, just try it and maybe this dish will become your holiday or everyday meal!
300 g (1 pieces)
100 g (1 pieces)
40 g (1 tbsp)
20 g (½ cup)
30 g (½ tsp)
10 g (½ tbsp)
5 g (1 tsp)
Salt, Black pepper, Cilantro (or parsley)
Please follow the next steps:
Wash and cut pork meat, rub it with salt, black pepper and mustard and place on a baking sheet.
Wash the beets well, if large - cut in half and put to the meat, cut up. Put in the oven for 40-50 minutes at 180 degrees.
Remove pork meat and leave the beets in the oven for another 15-20 minutes.
Peel a beet and cut it into half rings. Put in a saucepan, add apple cider vinegar and fill with water so that the beets are completely covered. Leave to marinate for an hour.
Finely chop the onion and fry in butter for a few minutes, add pork meat, pickled beets and marinade.
Stew for 10 minutes, add salt to taste, 2-3 cloves of garlic (chopped).
To thicken the sauce, add flour to 100 ml of cold water and stir well. Pour into a spoon through a sieve, stir quickly, bring to a boil, remove from heat.
Place on a plate with sour cream and horseradish, garnish with parsley or cilantro.
Pork is traditionally used for shpundra, but you can experiment by taking veal, chicken or lamb. You can also use a meat mix.
In terms of iron content, beets are second only to garlic. These trace elements activate the work of hematopoiesis and regulate metabolism. Beets are extremely useful for constipation and problems with the intestinal flora.
Baking, Boiling, Stewing, Frying, Marinating
Lunch, Dinner, Main dish, Meat
Oven, Knife, Pan, Saucepan, Spoon, Sieve
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