Shpundra as Ukrainian ancient dish was very popular in Slavic cuisine. In traditional recipe from Etnocook it is made with beetroots and pork stewed in Beet Kvass.
- red beet - 250 g
The red beetroot
Energy 180 kJ (43 kcal)
Carbohydrates 9.96 g
– Sugars 7.96 g
– Dietary fiber 2.0 g
Fat .18 g
Protein 1.68 g
Vitamin A equiv. 2 μg (0%)
Thiamine (vit. B1) .031 mg (3%)
Riboflavin (vit. B2) .027 mg (2%)
Niacin (vit. B3) .331 mg (2%)
Pantothenic acid (B5) .145 mg (3%)
Vitamin B6 .067 mg (5%)
Folate (vit. B9) 80 μg (20%)
Vitamin C 3.6 mg (4%)
Calcium 16 mg (2%)
Iron .79 mg (6%)
Magnesium 23 mg (6%)
Phosphorus 38 mg (5%)
Potassium 305 mg (6%)
Sodium 77 mg (5%)
Zinc .35 mg (4%)
- beet kvass - 150 ml
Beet Kvass is very ancient and traditional Ukrainian naturally fermented beverage. It has been known very well since Kyiv Rus and was added to borshch, soups, stews and salads. It is also a very good drink.
The Recipe of Beet Kvass from Etnocook https://etnocook.com/beet-kvass/
- pork - 500 g
Pork is meat from the domestic pig. The most popular cuts of pork are: Head, Ribs, Ham, Hand (Arm Shoulder), Leg, Loin, Shoulder, Fatback, Belly (Side pork), Trotters, Spare ribs, Knuckles, Tail
- onion - 50 g
- garlic - 3
- sugar - 5 g
Sugar is the generalized name for a class of chemically-related sweet-flavoured substances: carbohydrates, composed of carbon, hydrogen and oxygen.
- vegetable oil (sunflower oil) - 50 ml
- salt - to taste
Salt is a mineral substance composed primarily of sodium chloride (NaCl)
Salt is present in most foods, but in naturally occurring foodstuffs such as meats, vegetables and fruit, it is present in very small quantities. It is often added to processed foods to make their flavour more appealing and is also present at higher levels in preserved foods.
In many East Asian cultures, salt is not traditionally used as a condiment.In its place, condiments such as soy sauce, fish sauce and oyster sauce tend to have a high sodium content and fill a similar role to table salt in western cultures. They are most often used for cooking rather than as table condiments.
Table salt is made up of just under 40% sodium by weight, so a 6 g serving (1 teaspoon) contains about 2,300 mg of sodium.
Sodium serves a useful purpose in the human body: it helps nerves and muscles to function correctly, and it is one of the factors involved in the autoregulation of water content (fluid balance). Most of the sodium in the Western diet comes from salt
Too much sodium is bad for health, and health organizations generally recommend that people reduce their dietary intake of salt. High salt intake is associated with a significantly greater risk of stroke and total cardiovascular disease in susceptible people. In adults and children with no acute illness, a decrease in the intake of sodium from the typical high levels reduces blood pressure and provides a health benefit, and a low salt diet results in an even greater improvement in blood pressure in those with hypertension than in those without. A reduction in salt intake of 5 g per day has been found to be associated with a 23% reduction in the rate of stroke and a 17% reduction in the rate of total cardiovascular disease. The World Health Organization recommends that all adults should consume less than 2,000 mg of sodium (5 g of salt) per day. A 2013 report from the Institute of Medicine states that there is insufficient evidence to show that there is any additional benefit in lowering sodium intake to less than 2,300 mg per day.
- dill - to taste
- green onion - to taste
Meat keep under a stream of running cold water for 1 min., then cut into portions pieces, salt and pepper to taste, add the crushed garlic, chopped onions and fresh herbs, fold and leave for about 1 hour.
Prepare all the ingredients for the dishes of national Ukrainian cuisine Shpundra: clean and peel vegetables, chop herbs, onions and garlic.
Beets are ground or rub on a coarse grater.
In high pan heats oil or vegetable oil and put the meat pieces.
Fry the meat pieces until golden brown
Add to meat and beet sugar, fold two minutes, pour Beet Kvass and stew about 30 minutes.
Shpundra is served hot as a first course like beet soup or as a main course. Add some chopped greenery and sour cream to taste.