• Cook Time
    2 hours
  • Serving
  • Difficulty


Shpundra: Directions

Step 1

Preheat oven to 180°C/350°F degrees.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.

Step 7

Add flour, salt and pepper to taste.

Step 8

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

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