Shpundra

Preheat oven to 180°C/350°F degrees.

Cut the meat, season with salt and pepper to taste. Rub it with sweet mustard and sprinkle with oil. Place it on a tray with one onion sliced into thin half circles. Roast for 40 minutes.

When cooked, separate the meat from the ribs, or slice the pork neck into bite-sized pieces.

Wash the beetroot well and place it in the oven. It’s best to choose smaller beets and roast the meat and the beetroots simultaneously.

Slice the cooked beetroot into half circles, add vinegar and water until the beets are completely covered. Leave to marinate for 40 minutes.

Fry a finely chopped onion in butter in a large pan, add the meat and marinated beetroots. Add half a cup of water, and let it stew for 5 minutes.

Add flour, salt and pepper to taste.

Serve shpundra with grated white horseradish and sour cream. You can also add fresh thyme leaves.