Pork with Prunes and Beetroot

    1 hour 35 min

    This Ukrainian dish is simple and very delicious. Pork is served with beetroots, prunes and a soured cream sauce. It's the perfect winter meal to enjoy anytime of the year.

    4 people made this

    Serves: 6 

    • 1.8kg pork shoulder roast
    • 3 tablespoons plain flour
    • 2 tablespoons oil
    • 2 onions, thinly sliced
    • 2 teaspoons salt
    • 4 medium beetroots
    • 250ml soured cream
    • 450g pitted prunes
    • 1 teaspoon paprika

    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large saucepan 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 cooking process.
    2. Meanwhile, place beetroots in a saucepan with water to cover. Bring to the boil over medium heat and cook until beetroots are tender. Drain, reserving liquid. Chop beetroots into cubes and add to the saucepan. Add prunes and beetroot water, cover and simmer for 5 minutes.
    3. Remove pork to a serving plate. Mix 1 tablespoon of flour with soured cream. Pour into saucepan (used to cook the pork) 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 in English (3)


    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  -  01 Jan 2003  (Review from Allrecipes US | Canada)


    Forget the oil, there's plenty in the pork already  -  06 Mar 2010  (Review from Allrecipes US | Canada)


    I made it as an International dish for school children. It tastes wonderful and is tender. Those who tried it, REALLY liked it, but many couldn't get past the unique red color from the beets.  -  09 Feb 2016  (Review from Allrecipes US | Canada)