“There are dishes that smell of history. Shpundra is exactly one of them: simple, colorful, and warm, like the Ukrainian autumn. It has a tart tang, a gentle sweetness, and a feeling of home that cannot be confused with anything else.”

Shpundra belongs to those Ukrainian dishes that create a special atmosphere in the kitchen. It combines simple ingredients — pork, beetroot, onion, and flour — and transforms them into a thick, velvety sauce with bright color and rich taste. It’s not borscht and not an ordinary stew: shpundra has its own cooking logic, where beetroot doesn’t just “color” but gives the sauce structure and character. As the dish slowly simmers, the house fills with the aroma of caramelized onions, fried meat, and a subtle hint of vinegar that brings all flavors into one harmony.

Shpundra recipe in Ukrainian

What is Shpundra and why it is a Ukrainian dish with history

Shpundra is a traditional dish of Ukrainian cuisine made with pork and beetroot in a sweet-and-sour sauce. It is prepared by combining fried meat with sautéed vegetables and a small amount of flour, which acts as a natural thickener. A little acidity — usually vinegar or lemon juice — preserves the beetroot color and gives the sauce balance, making it bright in appearance and multilayered in taste.

The uniqueness of the dish lies in a triple play of flavors: the sweetness of beetroot, the mild fat of pork, and the delicate sourness that “tightens” the meat and reveals its depth. Texture is no less important: properly cooked shpundra should be thick and glossy, “embracing” the garnish, while the meat pieces are tender yet elastic, without falling apart.

For modern home cooking, shpundra also represents simplicity. It doesn’t require expensive ingredients or special cookware. A heavy-bottomed frying pan or a roasting pot, some time, and attention to heat are enough. This “calm” cooking over moderate heat makes the flavor rounded and the color rich.

The origin and significance of Shpundra in Ukrainian cuisine

Culinary historians associate the emergence of shpundra with the Left Bank of Ukraine — primarily Poltava and the surrounding regions. People there have long valued beetroot — an unpretentious vegetable that kept well through the winter and early spring. Combining beetroot with pork was natural: fresh meat after slaughter, salted pork, or lard — all gave satiety, which was wisely “balanced” with acidity.

Shpundra was often cooked when people wanted something festive but without high expenses. It perfectly suited a large family table: the thick sauce clung to the spoon, the garnish soaked generously with juices, and the color added cheer. The dish reheated well, so it was often prepared for several days — the flavor even deepened over time.

Symbolically, shpundra is about preservation and the wise use of products. Beetroot provided color and sweetness without sugar, onion created the flavor base, and flour added thickness. Acidity prevented dull color, and pork fat added shine. It’s a deeply “home” philosophy — using simple things and turning them into something generous.

Shpundra recipe in Ukrainian: ingredients and preparation

For classic shpundra, choose pork with a small fat layer — shoulder, belly, or neck. Fat acts as a flavor carrier and ensures tenderness. Beetroot should be medium-sized, juicy, without fibers; onion — white or yellow. It’s best to use premium wheat flour — it gives the sauce a cleaner texture.

  • 600–700 g of pork (shoulder, belly, or neck);
  • 3 medium beetroots (about 150–180 g each);
  • 2 onions;
  • 1.5 tbsp of flour;
  • 1–1.5 tsp of sugar (depending on beetroot sweetness);
  • 1–1.5 tsp of 9% vinegar or 2 tbsp of apple vinegar/lemon juice;
  • 2–3 tbsp of oil (sunflower or rapeseed);
  • salt, freshly ground black pepper, bay leaf;
  • 600 ml of broth or water (add gradually);
  • optional: 1 garlic clove, a pinch of ground coriander or allspice.

Preparing the ingredients. Pat the meat dry with a paper towel and cut into 2–2.5 cm cubes. Peel and grate the beetroot on a coarse grater or cut into thin strips — strips give more texture, grated beetroot makes the sauce smoother. Chop the onion into half-rings or cubes — it’s important to sauté until translucent, not overfry. Sift the flour — this helps it distribute evenly and prevents lumps.

About acidity. If you use 9% table vinegar, add less than apple vinegar — it’s sharper. Apple vinegar or lemon juice works softer and gives a more delicate tang. It’s best to add acid in two stages: a little while forming the sauce, and a bit more at the end of stewing to preserve the color.

Step-by-step preparation of Shpundra

  1. Brown the meat until golden. Heat a heavy-bottomed pan or pot with 1 tbsp of oil. Place the meat in small portions in one layer to avoid steaming. Fry for 6–8 minutes until golden. Salt and pepper. Transfer to a plate.
  2. Sauté the onion until translucent. Add another 1 tbsp of oil to the same pot. Add the onion, reduce heat to medium, and cook for 5–7 minutes until it becomes soft and sweet. Avoid dark browning — otherwise, the sauce will become bitter.
  3. Add beetroot and warm through. Add the beetroot, mix with the onion, and simmer for 5 minutes so it absorbs the fat and flavors. If the beetroot seems dry, add 2–3 tbsp of water and cover for 2 minutes.
  4. Add the flour. Sprinkle 1.5 tbsp of flour evenly over the mixture, stir quickly so it combines with fat and vegetables. Cook 1–2 minutes — this removes the raw flour taste.
  5. Create the base sauce. Pour in 200 ml of hot broth or water, stirring vigorously to prevent lumps. Add 0.5 tsp vinegar and 0.5 tsp sugar. The base should be thick and smooth.
  6. Return the meat. Put the browned pork back into the sauce, add bay leaf, optionally a pinch of coriander or allspice. Add another 200–250 ml of broth — the liquid should barely cover the contents.
  7. Slowly stew. Reduce heat to low, cover, and cook 35–45 minutes. Stir occasionally to prevent sticking. Add more broth if necessary — consistency should stay thick but pourable.
  8. Balance the flavor. Ten minutes before finishing, taste the sauce: if the beetroot is too sweet — add a pinch of salt and a few drops of vinegar; if too sour — balance with 0.5 tsp sugar. The taste should feel gentle and harmonious.
  9. Final touch. At the end, add the remaining acid (0.5–1 tsp apple vinegar or some lemon juice) — this brightens the color and unifies the taste. Optionally, add a crushed garlic clove, warm for one minute, and turn off the heat.
  10. Resting the dish. Let shpundra stand covered for 10–15 minutes. During this time, the sauce stabilizes and the meat relaxes, becoming tender. Reheating the next day deepens the flavor even more.

Recipe variations: modern Shpundra in a new way

Lighter version with poultry. Replace pork with turkey breast or thigh, reduce stewing time to 20–25 minutes. Add 100 ml of dry white wine instead of broth — the sauce becomes more aromatic, and the beetroot color stays vivid thanks to the wine’s acidity.

Vegetarian Shpundra. Fry mushrooms (champignons or oyster mushrooms) until golden, separately sauté onion with beetroot, thicken with flour, and combine with mushrooms. For depth, add 1 tbsp soy sauce and a pinch of smoked paprika — it imitates the meaty flavor.

Shpundra in a multicooker. Fry the meat in “Fry” mode for 8 minutes, onion with beetroot for 6 minutes. Add broth, flour, spices, and set to “Stew” for 30 minutes. At the end, open the lid and switch back to “Fry” to evaporate the sauce for 3–5 minutes until thick; add the acid.

With an apple note. Add 1 small tart-sweet grated apple to the sauce. It gives natural acidity and a hint of fruitiness without overpowering the beetroot.

Gluten-free version. Replace wheat flour with corn or rice starch (1 tbsp dissolved in 2–3 tbsp cold water, add at the end of stewing, simmer 1–2 minutes).

What to serve Shpundra with: side dishes and flavor pairings

Mashed potatoes. A classic companion: the creamy texture holds the sweet-and-sour sauce perfectly. The buttery taste enhances the tenderness of the pork.

Buckwheat or barley. For those who love grainy sides: grains absorb the sauce well while remaining crumbly. Add a small piece of butter to warm buckwheat for a smoother flavor.

Homemade bread and flatbreads. A slice of fresh bread, rye loaf, or simple flatbread — perfect for dipping the sauce and creating textural contrasts.

Fresh and pickled vegetables. Cucumbers (fresh or pickled), sauerkraut, or crisp apples refresh the palate between bites of warm sauce, enhancing acidity without overloading flavor.

Drinks. Non-alcoholic: uzvar (dried fruit drink) or berry mors with a slight tang. Alcoholic: dry white or light red wine, cider; for vegetarian versions — unfiltered wheat beer fits well.

Tips and culinary secrets

  • Beetroot color. To preserve brightness, do not overfry beetroot on high heat or overcook after adding acid. Add acidity in parts, the last time — at the end.
  • Sauce texture. Preheat flour with fat for 1–2 minutes — this removes the “floury” taste. If the sauce is too thick, dilute with 2–3 tbsp of hot broth while stirring.
  • Meat tenderness. The secret lies in small-batch browning and slow stewing. Avoid boiling — maintain gentle simmering under a lid.
  • Sweet-sour balance. Beetroots vary in sweetness: keep both sugar and vinegar on hand. It’s better to adjust gradually twice than once abruptly.
  • Aromatics. Allspice, coriander, bay leaf — use sparingly so as not to overpower the beetroot. Add garlic at the end for a light, lingering note.
  • Make ahead. Shpundra stores and reheats well. The next day, the flavor deepens and the sauce stabilizes. Reheat gently, adding 1–2 tbsp of water if needed.
  • Serving. Serve in deep plates, generously pouring sauce over the garnish. Top with finely chopped herbs (parsley, dill) and a pinch of freshly ground pepper for contrast.
  • Cookware. Heavy cast iron or aluminum with a steel base ensures even heating and less burning. For stainless steel, monitor the heat carefully.

Conclusion: why you should cook Shpundra today

Shpundra is a dish with warmth and character. It teaches patience, attention to detail, and how to draw the most from simple ingredients. Every spoonful holds the sweetness of beetroot, the velvet of pork sauce, and a hint of acidity that keeps the flavor alive. It’s that very kind of home food that gathers people around the table and leaves a sense of calm.

If you love Ukrainian cuisine for its honesty and generosity, shpundra will become one of your favorites. It’s easy to adapt to any mood — lighter, spicier, vegetarian — while always keeping its essence. Cook shpundra once, and your home will fill with the aroma you’ll want to recognize again. It’s the flavor that brings you home, no matter the season.