UKRAINIAN BABA'S PORK ROAST

Ukrainian Baba's Pork Roast image

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

Provided by Olga Drozd

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 956.3 calories, Carbohydrate 59.7 g, Cholesterol 210.4 mg, Fat 52.2 g, Fiber 7.2 g, Protein 63.9 g, SaturatedFat 19.3 g, Sodium 991.9 mg, Sugar 38.4 g