Machanka

Мачанка · Machanka

Ingredients10

• pork shoulder600 g
• smoked pork sausage250 g
• onion2
• sour cream200 g
• all-purpose flour2 tbsp
• butter30 g
• bay leaves2
• black peppercorns6
• salt1 tsp
• water700 ml

Method

1. Cut the pork into large chunks and the sausage into thick slices. Peel and thinly slice the onions.
2. Place the pork in a heavy pot with the water, bay leaves, and peppercorns. Bring to a simmer, skim the foam, cover, and cook for about 1 hour until tender.
3. Add the sausage and salt and simmer for another 20 minutes. Remove the meat and sausage; strain and reserve the broth.
4. Melt the butter in a pan, cook the onions until golden, sprinkle in the flour, and stir for 1 minute.
5. Whisk in the reserved broth a little at a time until smooth, then stir in the sour cream and simmer gently until the sauce thickens.
6. Return the pork and sausage to the sauce, heat through without boiling, and adjust the salt. Serve hot with blini or boiled potatoes.