Ingredients

Title Value
1. Pork shoulder 900 Column
2. Bulb onions 1 PC.
3. Carrot 1 PC.
4. Bell pepper 1 PC.
5. Garlic 2 clove
6. Vegetable oil 1 tbsp
7. Caraway 1 Tsp
8. Ground pepper taste
9. Salt taste
10. Boiling water 1 Art.

Cooking

1 . Stage

On top of the meat make cuts in the form of a net, salt and pepper, sprinkle with caraway seeds and leave for 10 minutes. Cut vegetables into large pieces.

1. Stage. On top of the meat make cuts in the form of a net, salt and pepper, sprinkle with caraway seeds and leave for 10 minutes. Cut vegetables into large pieces.

2 . Stage

Put vegetables in a baking dish. Fry the meat in vegetable oil in a pan until golden brown and place on vegetables. Bake at 180 degrees for 20 minutes, then pour boiling water and bake for another 2 hours at 200 degrees.

1. Stage. Put vegetables in a baking dish. Fry the meat in vegetable oil in a pan until golden brown and place on vegetables. Bake at 180 degrees for 20 minutes, then pour boiling water and bake for another 2 hours at 200 degrees.

3 . Stage

Pour the liquid over the meat and cook for another 20 minutes.

1. Stage. Pour the liquid over the meat and cook for another 20 minutes.

4 . Stage

Remove the skin from the pepper and transfer it with the remaining vegetables to the blender bowl, pour in a little broth and beat until smooth.

1. Stage. Remove the skin from the pepper and transfer it with the remaining vegetables to the blender bowl, pour in a little broth and beat until smooth.

5 . Stage

Serve the meat with fresh or pickled vegetables, as well as cooked sauce.

1. Stage. Serve the meat with fresh or pickled vegetables, as well as cooked sauce.