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Ukrainian Baba's Pork Roast

Ukrainian Baba's Pork Roast

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Olga Drozd

Olga Drozd

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 956 kcal
  • 48%
  • Fat:
  • 52.2 g
  • 80%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 63.9 g
  • 128%
  • Cholesterol:
  • 210 mg
  • 70%
  • Sodium:
  • 992 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
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Reviews

ANNA H.
47

ANNA H.

10/11/2003

This is a good recipe with lots of missing pieces. The amount of water to cover the beets should be more defined as it makes the gravy. The sauce could be improved by blending some/all of the beets. The meat needs salt & pepper before the flour. The amount of time on the roast is more than an hr. I will make this again with adjustments. Anna

Nick
4

Nick

3/8/2010

Forget the oil, there's plenty in the pork already

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