Shpundry with beet kvass: a recipe from Yevhen Klopotenko
STB continues to air premiere episodes of the culinary project Hell’s Bread with Yevhen Klopotenko. In the new episode, the Ukrainian theater and film actor, star of the STB series Taras Tsymbalyuk visited the kitchen. Together, Yevhen and Taras cooked an incredibly tasty Ukrainian dish of shpundry with beet kvass.
“Hell’s Bread with Yevhen Klopotenko”
Spuds with beet kvass: Ingredients:
- Beets – 3 pcs;
- Beef steak – 1 pc;
- Mustard – 1 tsp;
- Horseradish – 2 tbsp;
- Vegetable oil – 2-3 tbsp;
- Beet kvass (or fresh) – 100 ml;
- Sour cream – 2 tbsp;
- Wheat flour – 1 tbsp;
- Dry sage;
- Chamomile;
- Marigolds.
Method of cooking:
We need to take three large beets and bake them in foil in the oven at 180 degrees. Bake for about 1.5 hours or until the beets are tender. We take them out, peel them, and cut them into fairly large pieces. At the same time, take the meat, fry it well in a frying pan, do not add salt or pepper. Cut the meat into small pieces, combine it with the beets, add mustard, horseradish, and oil. Put our flavorful mixture in a frying pan and fry for about 10 minutes until the sauce begins to evaporate. Next, add beet kvass, if you don’t have it, take beet juice, if you don’t have it, grate the beets and squeeze them through a sieve, and add the resulting liquid to the pan. Simmer over medium heat for about another 10 minutes. Add two tablespoons of sour cream, one tablespoon of flour and thicken the sauce. We put everything on a plate. Optionally, you can make a mix of spices: dried sage, chamomile, and marigolds. Sprinkle with the spuds mix and enjoy the incredible taste of the Ukrainian dish.
Watch the new episodes of Hell’s Bread with Yevhen Klopotenko every Saturday at 10:10 on STB!
Photo: press service
