Tavranchuk


  • Pork – about 800 g
  • Onion – 3 heads
  • Kvass – about 300 ml
  • Black pepper – 9 peas
  • Salt - 3 pinches
Cut medium-fat pork into pieces, for example, as for goulash.

Divide them into serving pots, add black peppercorns.

Thinly chop the onion and cover the meat with it on top.

Pour in the kvass, salt the onion.

Close the pots with lids, or better - with foil, i.e. more airtight. Set the temperature to 150 degrees and simmer for about two hours.

Half an hour before it is ready, I suggest replacing the lids or foil with dough, but this is not necessary. 

As a result, you should get soft meat in a rich broth with an interesting taste.


ENJOY YOUR MEAL

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