Composition / ingredients
Cooking method
1. Turn on the oven at 180 degrees Celsius.
2. Rinse pork thoroughly with cool running water and dry with paper towels. Then cut out the films and inedible veins, then cut the meat into medium square pieces. For this dish, you can take those pieces of pork that you like the most. If you prefer lean meat, it is better to take pork tenderloin or shoulder blade. In the case if you like juicy meat with a little fat more, then the neck part will fit perfectly.
3. Peel onions and carrots, rinse and chop. Cut the onion into small cubes, grate the carrots on a coarse grater.
4. Pour a little vegetable oil into a small frying pan and heat it. Then pour out the chopped onions and carrots and fry over medium heat for 2-3 minutes until soft, stirring occasionally.
5. At the bottom of a fireproof baking dish, put pieces of sliced pork. Add salt and season them with ground black pepper, you can add other seasonings to taste. Place the fried onions and carrots on top of the meat in an even layer.
6. Grate the hard cheese on a coarse grater and distribute it on top of the fried vegetables.
7. Wash, dry and finely chop the dill. Mix sour cream in a separate container (you can take low-fat) and chopped dill, and then pour this mixture over meat with vegetables and cheese.
8. Put the form with the meat in the preheated oven to bake for about 40 minutes or until an appetizing golden crust.
Put the finished baked meat in sour cream with cheese on serving plates and serve hot with a side dish of vegetables, porridge or spaghetti.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
