Breast with beets in Ukrainian "Spunta"

500 g pork ribs

350-400 g beet

3 cloves garlic

2 head onions

1 glass beet kvass

4 tbsp. sour cream

2 tbsp. the lard/butter
what kind of oil to choose? we'll show

2 tsp. flour

greens

pepper, salt

It is an ancient dish of Ukrainian cuisine, which is used beet kvass.

To prepare 1 liter of beet kvass should be peeled and cut into 2-3 medium beets slices, put in a glass bowl, put a few slices of rye bread (with crust) and pour the warm water, leave at a temperature of 18-20 degrees to ferment for 5 days, after this time, the brew is ready.

The dish can be made more vegetable, it needs to take more beets to 700 g per specified quantity of the other ingredients.

Peel and finely chop the onion, peel and cut into medium-sized slices of beets.

From bacon to remove all film, cut it into medium-sized pieces, fry in lard or oil until Browning, add pepper and salt, add the flour, add the onion, put all of 3 minutes, then put in a deep pan or skillet, add the beets, pour kvass, put all until tender (30 minutes on medium heat, then as much again on slow).

For 20 minutes before the end of the fire, you can add sour cream (this is optional), salt dish.

Before serving brisket with beets in Ukrainian "Spunta" sprinkled with the chopped parsley and, if desired, is passed through garlic press.