Ukrainian Baba's Pork Roast


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

Prep Time:
20 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 35 mins
6 servings


  • 4 pounds pork shoulder roast

  • 3 tablespoons all-purpose flour

  • 2 tablespoons oil

  • 2 onions, thinly sliced

  • 2 teaspoons salt

  • 4 medium beets

  • 1 cup sour cream

  • 1 pound pitted prunes

  • 1 teaspoon paprika


  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.

Nutrition Facts (per serving)

956 Calories
52g Fat
60g Carbs
64g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 956
% Daily Value *
Total Fat 52g 67%
Saturated Fat 19g 97%
Cholesterol 210mg 70%
Sodium 992mg 43%
Total Carbohydrate 60g 22%
Dietary Fiber 7g 26%
Total Sugars 38g
Protein 64g
Vitamin C 9mg 43%
Calcium 157mg 12%
Iron 5mg 28%
Potassium 1897mg 40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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