Klops according to an old recipe

Ingredients

• 800 g beef pulp (neck, rump)
• 2 large onions
• 150 g Borodino bread
• 2 tbsp. ghee
• 200 g kvass
• ground ginger, cumin, coriander to taste
• salt, ground black pepper to taste
• boiled potatoes and sour cream for serving

Cooking

Step 1

Clean the meat, cut into slices 2 cm thick, beat off and season on both sides with salt and pepper.

Step 2

Finely chop the onion, chop the bread in a blender or grate.

Step 3

At the bottom of the brazier, put a little melted butter, bay leaf, sprinkle with ground pepper. Fill the broiler tightly with layers consisting of 2-3 slices of meat, onion and grated bread. Put the remaining oil on top of the last layer and pour in the kvass.

Step 4

Place the broiler over high heat, bring to a boil. Close the brazier with a lid and simmer the meat over low heat until tender, at least an hour, adding kvass as needed.

Step 5

Serve the meat with boiled potatoes, basting with sauce from the roaster. Serve sour cream separately.