Category : Pork
Author : Olga Drozd
Hits : 2859
Date : 19/06/2003
Ukrainian BABA'S PORK ROAST:This old recipe features a favorite Ukrainian vegetable; beets. This give the roast an unusual red color. This recipe was recorded in Nova Khata (1930) as an example of the nutritional value of "old" and unfashionable recipes.4 pounds boneless pork or pork shoulder3 tablespoons flour2 tablespoons oil or lard2 onions2 teaspoons salt4 medium beets1 pound pitted prunes1 cup sour cream1 teaspoon paprika
Pat meat dry with paper towel, rub with 2 tablespoons flour and salt. Brown meat on all sides in oil or lard in a heavy dutch oven. Add thinly slice onions. Cover, reduce heat to low, and cook about an hour. Add a little water when dry. Turn meat twice while baking.Cook fresh beets in water (water just to cover beets) until tender, reserving liquid.Slip of Skins and chop beets into cubes and add to roast. Add to the roast the prunes and BEET LIQUID, cover, and simmer for 5 minutes. Remove roast to platter. Mix 1 tablespoon flour with sour cream pour in roasting pan, and mix well, scraping sides. Simmer until sauce thickens. Taste and adjust seasoning. Add paprika for zest.Serve with kasha or lokshyna (noodles).
Broccoli is available year-round from California, and available from Washington from June through October.
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