Shpundra from grandfather Fyodor

Shpundra from grandfather Fyodor

Category: Meat dishes

Ingredients
Pork ribs	300 gr.
Onion	1 PC.
Beet kvass	1 tbsp.
Lard for roasting	50 gr.
Flour
Salt

Cooking method

• I'll make a reservation right away - this recipe for a shundra is not a classic one. But I will tell you later how to make a real shpundra.
• I cook the shpundra in portioned pots. Therefore, I chopped the ribs. Ribs should be meaty.
• Fry bacon. Then we put the greaves on a plate.
• Fry the onion in this fat until golden brown.
• We put it on a plate too.
• Roll the ribs in flour.
• Fry the ribs in fat after the onion on all sides until golden brown.
• This is our beauty.
• But now there will be a difference in the classic and Dedafedor's grooves. In a classic pot at the bottom of the pot, we put fairly finely chopped beets. Then ribs, onions, greaves. Again beets and again ribs, onions and cracklings. Beets by volume need to take a little less than the edges.
• There is no beet in Grandfather Fyodor's version.
• Therefore, we only put ribs, onions and greaves. Then another layer of ribs, onions and cracklings. Salt.
• We take beet kvass. You cannot replace bread. The taste will be completely different!
• Fill with kvass everything that you put in the pot. And we send it to the oven. I have 180 degrees with convection. About 45 minutes. Maybe a little longer.
• The spundra is ready.
• You can eat from a pot. Or you can put it on a plate.
• Potatoes stewed with sour cream in the oven, pickled cucumbers, tomatoes, mushrooms, sauerkraut, etc. are suitable as a side dish.
• Bon Appetit!

The dish is designed for

1 serving

Time for preparing:

1,5 hour

Cooking program:

Stove, oven

Note

Grandpa Fyodor did not recognize "beetroot" meat. Only in borscht could the meat be purple-pink. He called the real shpundra a dittyaccha, that is, a nursery. She was too bright for him or something ... And he did not like the taste. Buryak gave it to him.
And he respected the ribs in beet kvass very much. They are tender, melting, with a pleasant aftertaste.
The maximum that was allowed to be put to the ribs, in addition to onions and cracklings, was potatoes. He said it was a Belarusian shpundra.
Imagine, but my husband also does not like a real shpundra. But she just loves Dedafedorovskaya. This is the kind of male solidarity passed down through the generations. Although my husband saw grandfather Fyodor only in photographs, tastes are very much the same.

Therefore, I offer you this, "male" version of the shundra. If you want a regular one, just add the beets.

Beet kvass is made very simply (for a 3-liter jar): cut two beets into rings, fill with water, add a little rye bread or raisins. If the beets are not very sweet, then add one to one and a half tablespoons of sugar. We put it in a warm place. Remove the foam from time to time. How good it is, pour it into another jar and put it in the cold.
Kvass can be used not only in the groove. This is a very good thing! Prepare - you won't regret it!

Oh, what a word
I hear it for the first time. But this is not the first time I have come across beet kvass. Prepare chtoli?

Yeah, this dish should be started with beetroot kvass, I'll put it tomorrow.

Girls making kvass. You will not go wrong. I still throw in recipes with him.
I have a special love for beet kvass. Granny taught me from childhood.
It is done simply. Even the usual bread and then more capricious. And what a delicious!
Put a little first. On trial.
Only two days later, separate into different containers the one for cooking and drinking.
In the latter, put a little more sugar and thin peels of orange or lemon (no white).
Beet kvass is very simple, cheap, tasty and beautiful. Well, and of course useful.

[toffee]

toffee, Ira, I think you should arrange beet kvass with a separate recipe describing all the subtleties of its preparation.
Anyone who does not eat meat will not look here. And some, like me, will be attracted by the unusual name of the dish, many may even pass by.
And in the summer, beet leaven will be in the subject for everyone.

thanks for another interesting dish, I'll put it in a piggy bank for now ..) it would be nice to create a special topic later - beet kvass and dishes with it and put everything together there ..)

Girls, on our forum there are already two separate recipes for beet kvass. I don't want to duplicate.
In Pink Pancakes, I gave a link to them.
I'm just writing from my phone now, not from my computer, so I don't know how to insert it. Tomorrow at work I'll try to correct the mistake.
Kvass is made elementary. I have never had a case that it did not work out. So I don't even know what subtleties to write about ...

Raw beets in slices, water and bread or raisins. I don't even put sugar. I have sweet beets ...

[toffee]

toffee, Irina, I have read so many interesting things in your recipes tonight
and why haven't I seen them before?
This one has its own story
Thank you very much

[Irina]

Irina, how interesting everything is, what a mysterious name the recipe has, and the recipe itself is yummy!

Lydia, Natalia! Thank you!
And the name of the dish is usual. This is Ukrainian cuisine. We have the same shanezhki, for an unaccustomed ear, this name also probably sounds strange.

Shpundra is very tasty and easy to prepare. The meat is the most tender and juicy. With a unique delicate aroma. Truth is a high-calorie dish. But sometimes you can afford it ...

[Irina]

marginal notes
1.recipe in the bookmarks, but not far
2.shundra - a new word in my home kitchen
3.buy meat ribs and beets for kvass




Irina, but it is possible not in portions, but in a large pot? well, so as not to waste time on trifles, firstly, and secondly, I do not have portions))))

Of course, you can cook in a large container. But it is desirable that the dishes are thick-walled. The ducklings are perfect.
If you want the color to be beautiful, pink in the meat, then do not forget to put the beets. Divide the kvass into two portions. Pour one at the beginning, and the second - 15-20 minutes before the end of cooking.

[Irina]

Irina, your recipes are so wonderful and if I understood correctly, there are a lot of them, so maybe you can open your author's gallery of recipes so that everything is in one place. For example, like Admin- Tatiana and other girls, it is so convenient and always easy to find what you need. Here I got to this recipe of yours purely by accident - I was looking for one thing, but I was interested in such an unusual name, I read it and tomorrow I will put beet kvass. I think many girls will support me

[Irina]

Irina, Thank you for your kind words. But I’m unlikely to succeed. I'm afraid that I will do something else wrong, and then I will get a scolding from the Chief ..
I'm an oak oak. As her husband says: "I learned to poke three buttons and I'm glad."

I still have a wagon and a small trolley with unformed recipes. He could handle them. I try to add more old recipes, more family ones.
It's just a pity that if something happens, there will be no memory of them.

[Irina]

Irina, as I looked through your "Shpundra",: oops: I saw the girls discuss this recipe in another and thought: "Let me take a look at what this recipe is with such an interesting name, and even with ribs." I looked in, and here is such a delicious, everything is straight for my meat-eater. We will do it without fail, just first you need to learn how to make beet kvass, I have never done this.

[Tatyana1103]

Tatyana1103, Tanya, beet kvass is easy to prepare, go for it.

Indeed, beet kvass is difficult to spoil. It is much easier to prepare than bread.
It's good: tasty, healthy. But there are contraindications. However, like any food.
In drinking (the one that does not go into cooking), beet kvass after it has already fermented, I add thin peels (without white) lemon or orange. Or a handful of raisins.And in the summer - berries: currants, raspberries, etc. You can have a few leaves of cherry, black currant.
Each time the aroma is different.

[Irina]

Irina, for kvass water is taken boiled? Last night I put in a 3-liter jar and poured water from the tap cleaned for drinking, threw in rye bread - the jar is in the kitchen, there are a couple of bubbles, but the color is not so saturated, the beets were just very burgundy, there were almost no white streaks. But I didn't put sugar, maybe I should have?

Tanya, beet kvass is easy to prepare, go for it.

Indeed, beet kvass is difficult to spoil.

Shpundra is worth it to start making beet kvass, I have only one question: "Does the quality of beets affect the taste of kvass?" I ran out of beets, and the store wants to be better.

For kvass:
1) I take raw water, not boiled. But I have it well. I drink it straight from the tap and give it to my grandchildren. If the quality of the water is questionable, you can boil it. Since the bacteria for fermentation do not come from water, but from additives: bread crust, raisins, raspberries, etc.
2) At first, the kvass is not very dark. Then it becomes more burgundy. And as we put it in the refrigerator, it's generally dark purple. As the kvass ferments, the color changes. It becomes more intense.
3) Beet kvass is not fermented as vigorously as bread. More relaxed. Much less foam. And not so "bubbly". As it becomes sour, so you can drain. And pour another portion of water. I make kvass twice from one bookmark.
4) If the beets are not very sweet, you can add a little sugar. My beets are very sweet, so I don't put anything.
5) Shop beets do not need to be afraid. But it is advisable to choose a dark, dense, not fibrous. It is better if the roots are not large.

I always get kvass! His truth is hard to spoil.

[Irina]

Irina, thank you very much: rose: I explained everything in detail about kvass, now even the child will cook it, we will no longer return to him, but we will start preparing the ribs with kvass, then after such an explanation we will definitely not spoil them.
For the holidays I will report on two dishes at once, and on kvass and on "shpundra".

Hope everyone enjoys it!

[Irina]

Irina -pots should be covered with lids in the oven? The ribs are bought, the kvass is ripe. More about stewed potatoes with sour cream - can you give more details?

You do not need to close the pots with a lid.
And stewed potatoes are easy. Cut it coarsely enough, mix it with onion. Pour a little oil into the pan, spread the mixture. We put in an oven preheated to 180-200 degrees. We keep potatoes there until the first golden age. Salt, mix with good sour cream. Put in the oven for 10 minutes. Then reduce the temperature to 100 degrees. Mix the potatoes from time to time. Sometimes sour cream needs to be added during cooking. It seems to be absorbed.
But a simpler option is also possible. Cook at the same time as the shpundra. You just need to put it in the oven a little later. True, there will be no languor aftertaste. Delicious too. But less confusing.
You can add mushrooms.

But there is one caveat: the groove is very greasy. Potatoes with sour cream too. So for an amateur. And everyone likes the puree poured with sauce from the shpundra.

[Irina]

Got it, thanks



Here is my shpundra, such a delicious tender meat and such an extraordinary taste, apparently kvass plays the main role here. It is impossible to tear yourself away from the gravy, but you can eat onions with a spoon - how tasty, well, I'm very happy.I didn't have a lot of ribs and a meat brisket with cartilage, only 1.5 kg, a pot of 2.5 liters

Irina , another thanks to you

Very beautiful photo!

I'm glad I liked the shpundra. Vereshchaka is very similar to her, but less high-calorie because greaves do not go there. But the sausage is added. The taste is slightly different. So you can cook for a change too.

Indeed, beet kvass gives a very pleasant flavor.

A wonderful, soulful description. Just a hymn to the family culinary
traditions .

Thank you, carried away

Thanks for the kind words!

[Irina]

Irina, as promised, I submit a report.



I was preparing a spundra for my birthday, in a brazier. The guests are just delighted, delicious indescribable, licked all the plates. Thank you very much! The preparation itself gave me pleasure.
Beetroot kvass is not for everybody, you have to get used to its taste, but for the sake of the shpundra I am ready to make it every time again and again as soon as I decide to cook ribs. I didn’t try the shpundra myself, because the post, but I want to repeat it again on Easter, because I watched with white envy as the guests ate this dish.

I am glad that the shpundra was to your taste.
We just don't drink beet kvass. First, add raisins, citrus peels or berries such as raspberries. We also flavor with cherry leaves. And we sweeten it. You can use honey.
And I love the base for soups based on beet kvass. And I drink it, and not "fruit" kvass.

For fasting I recommend

Christmas borsch with mushroom ears (toffee)

The only thing is that you don't need to add eggs to the dough. Easy to do on the water.
Very tasty!!!

P.S. Happy Birthday! I wish you all the best!

[Irina]

Irina, thanks a lot for the wishes

We just don't drink beet kvass.

And at the expense of kvass, as anyone else, the husband categorically refused to drink it, and the nephew with pleasure took 1.5 liters of unused in the spundra home.

[toffee]

Girls making kvass. You will not go wrong. I still throw in recipes with him.

agree 200%
beet kvass was a discovery for me:
toffee, Ira, I made a shpundra yesterday
I really liked the idea of ​​cooking in beet kvass
Thank you very much, Irochka
it turned out yummy, there was buckwheat porridge for the side dish

the only nuance, purely personal, a bit bold for our organisms (((

I will try to adapt the idea of ​​cooking for our family

And at the expense of kvass, as anyone else, the husband categorically refused to drink it, and the nephew happily took 1.5 liters of unused in the spundra home

similarly, my husband was not impressed, but for me it's just super

I can't drink bread at all for health reasons