Monastic style pork with vegetables and berries

Type of second courses Ingredients

Medium fat pork - 1 kg,

carrots - 4 pcs.,

celery (root) - 1 pc.,

parsley (root) - 1 pc.,

turnip onions - 2 pcs.,

garlic - 1 head,

fresh apples - 2 pcs.,

fresh or pickled mushrooms - 100 g,

jam berries - 2 tbsp. spoons,

kvass - 2 glasses,

water - 1 glass,

table vinegar - 1 tbsp. spoon,

tomato puree or paste - 1 tbsp. spoon,

wheat flour - 2 tbsp. spoons,

bay leaf - 2 pcs.,

onion sets - 10 pcs.,

fresh mint - 3 sprigs,

vegetable oil - 4 tbsp. spoons,

ground black pepper

salt to taste.

Cooking method

Wash the meat, cut into 10 pieces, salt and fry in a saucepan with heated oil under the lid.

Then add finely chopped carrots, parsley root and celery root, turnip onions, berries, apples to the saucepan.

Cover with cold water and simmer for 20 minutes.

Transfer, if necessary, to a baking dish with a tight lid.

Add peeled onion sets and peeled whole garlic cloves, prepared mushrooms, tomato, vinegar, kvass, spices to taste and a little salt. Close the lid tightly and place in a hot oven. Simmer for 20 minutes.

Then remove from the oven, add flour diluted in water and bring to a boil. Leave for 5 minutes.

The dish is ready.

Note

The dish belongs to Russian cuisine.