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Roast

Type: Mains
Servings: 6
Ready in: 1,5 hours
Calories: High
Roast is traditional Ukrainian meat dish that has no analogues in the world. Its main ingredients are meat and vegetables. Roast is regularly made from pork, because, contrary to other kinds of meat, it makes the broth rich enough.
Roast recipes are not many - basically it's cooked identically all over Ukraine, having variations only in serving. Roast's peculiarity is that it is cooked in earthen pots, which adds special taste to the dish.
In old times roast was cooked not in pots, but in bread. The duff was partially cut out and all ingredients were put in this newly created 'vessel'. Thanks to this, roast absorbed incredible aroma of wheat and meat. Today this cooking technique is hardly used. However, there is a trick that helps to render original taste of roast in bread: the earthen pot is tightly closed with dough (instead of lid) and put in oven. In this way cooking tradition and unforgettable taste are preserved.
Roast is usually served as second course for supper. It perfectly suits both, festive and everyday diet. It should be noted that being very nourishing, roast is easily digested at the same time.

Ingredients

Pork 1 kg
Potatoes 0.5 kg
Onions 1 pieces
Zucchini 1 pieces
Carrot 2 pieces
Champignon 200 g
Smetana (sour cream) 100 g
Cream 10% 50 g
Rosemary twigs 1 twig
Garlic 1 clove
Flour 600 g
Dairy butter 200 g
Salt 150 g
Sugar 1 tsp

 

Stages of cooking

1
Dice zucchini, carrot and mushrooms; fry them in vegetable oil until half-ready.
2
Brown the onions in preheated frying pan.
3
Fry the pork in the frying pan with vegetable oil.
4
Fry potatoes in the frying pan until half-ready.
5
Mince garlic with a knife and fry it in preheated frying pan with vegetable oil. Then put the garlic aside from the pan. Add the onions and rosemary; fry them.
6
Add the cream and peppered sour cream to rosemary and onions. Braise for 5 mins.
7
Stir the flour, dairy butter, salt, sugar and water in the mixing bowl. Knead the pastry and put it into the refrigerator for half an hour.
8
Roll the pastry out; it should be 2 cm thick.
9
Make a circle of a pastry within the earthen pot size, where the roast will be cooked.
10
You can stop then. But if you have a lot of imagination, you can make a man-like figure. Then use the remaining pastry and make a figure.
11
Put the vegetables and mushrooms into the earthen pot. It’s better to put the potatoes first.
12
Cover the vegetables with meat.
13
Pour the sauce and season with herbs.
14
Cover with pastry lid and brush with whipped egg. Heat oven to 180C and cook for 30 mins.

 

 

 

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