Potters with meat, sauerkraut and mushrooms

If you don't like kvass, you may NOT add it.


500 g beef (pork, lamb)

200 g kvassol

300 g tomatoes

300 g mushrooms

200 g bell peppers

150 g of tzibuli

Salt, chili pepper - to taste




You can use a chilli pan with a crisper of approx. 2.5 l instead of the small pots. The above number of ingredients results in 5 medium-sized 500 ml pots. Sprinkle with the greens - parsley, crumble.

Soak the beans for 3-4 years (overnight is best). Boil the kvass until tender. The tsibulus can be finely chopped.

Cut the meat into small pieces. Cut the mushrooms into thin slices. Peel the peppers and cut them into strips. Dice the tomatoes. Put the water on the oil and sauté the watermelon. Add the meat and fry three times. Add mushrooms, salt and pepper. Season with pepper and saute for 5 minutes. Add the tomatoes, saute for 2-3 minutes. Place three pieces of meat in the pots. Place the beans on the vegetables. Place beans on the kvass. Pour in some water (about 50 ml). Cover with a small crust. Put into the oven.

Bake at 180 degrees for one year.


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