Summary

Ingredients

• 1 kg pork neck
• 1 tablespoon flour
• 3 tablespoon oil
• 0.25 liter ¼ broth
• 0.5 ½ lemon (s), add the juice
• 3 tablespoon pepper, green from the glass
• 750 g beetroot, small
• Salt water
• salt
• 2 onion (s), cut into rings
• 150 g sour cream

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Instructions

1. Cut the pork into bite-sized pieces and dust with flour. Heat the oil in a casserole and brown the meat in it. Add the juice of half a lemon, 2 tablespoons of green pepper and the onion rings to the broth. Close the pot and simmer the meat on a low fire for 60 minutes.
2. In the meantime, cook the beetroot in a little salted water for 20-30 minutes, depending on their size. Pour cold water over it and peel off the skin (be careful, it splatters!).
3. Halve, quarter or eighth of the beetroot and mix with the meat. Season to taste with salt. Add the sour cream just before serving and sprinkle with the remaining peppercorns. Potatoes also taste good.