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Shpundra is a festive meat dish, known mainly in Western Ukraine.

Although this dish is not very common in everyday life anymore, it is as important as borscht and dumplings. It was even mentioned in "Aeneid" by Ivan Kotlyarevsky: "There was borsch and shpundra with beets"


  • pork (belly or spareribs) — 500 grams;
  • lard (melted) — 2 tablespoons;
  • 2 beets;
  • 4—5 onions;
  • beet kvass — 1 cup;
  • flour — 1 tablespoon;
  • salt, pepper, herbs — to taste.

Ingredients for beet kvass:

  • 2 beets;
  • rye bread crackers — 300 grams;
  • water — 4 liters;
  • sugar — 5 tablespoons.

The cooking process

  1. Let's start with the most interesting in this dish — beet kvass. Peel a beet and grate it. Put grated beets, sugar and crackers in a saucepan. Add water. Tightly cover the pan with gauze and place in a warm place for 4 days. Periodically remove the skin from the surface of the drink. When the kvass is ready, strain it and put it in the refrigerator.
  2. Now let's start cooking meat. Cut the pork into medium pieces and roll them in flour. Fry the meat in melted lard together with the onion.
  3. Add sliced ​​beets to the pork. Then pour a glass of beet kvass, salt and pepper. Stew the dish until ready.
  4. You can serve shpundra with sour cream and herbs. Serve with or without side dish.

Other dishes

Sprat rissoles

Area: South of Ukraine

Hrechanyky (Buckwheat Cutlets)

Area: East of Ukraine