Ukrainian Baba's Pork Roast

This old recipe features a favorite Ukrainian vegetable; beets. This give the roast an unusual red color. Serve with kasha or lokshyna (noodles).

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 956 Calories

Ingredients

• 2 teaspoons salt
• 1 cup sour cream
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 2 onions, thinly sliced
• 2 tablespoons oil
• 4 medium beets
• 4 pounds pork shoulder roast
• 1 pound pitted prunes

Recipe Instructions

Step 1

Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process.

Step 2

Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes.

Step 3

Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary.