spundra

Method

1. 01

   Cubble rye bread and roast it in a dry pan.

2. 02

   Grate two beets on the middle grater, fold in a jar, add sugar, fried bread and water. For faster fermentation, you can also add raisins (1 tbsp).

3. 03

   The neck of the cans tie gauze and put in a warm place for 3 days. Stir from time to time. Then strain.

4. 04

   Cut the pork ribs, salt them not necessary.

5. 05

   Panning your ribs in flour.

6. 06

   Then roast in sunflower oil until the blush crust.

7. 07

   At the bottom of the pan lay out slices of raw beets, on top of ribs. Onions cut with semi-rings and roast in the oil in which the ribs were fried, lay out on top and pour beet kvass. Bring to a boil, salt, pepper and add citric acid so that the dish does not lose color. Meat stew on a slow heat for 1.5 hours.

8. 08

   Ready meat becomes incredibly tender and melts straight on the lips!

9. 09

   Serve spundra with your favorite side dish. I got buckwheat.