|Pork||1 kg (short loin)|
|Sour cream 20%||50 g (2 tbsp)|
|Oil||100 ml (7 tbsp)|
|Carrots||100 g (1 medium-size)|
|Onions||200 g (2 onions)|
|Salt||10 g (1 tsp)|
|Ground black pepper||1 g (1-2 pinches)|
|Bay leaf||1 g (1-2 leaves)|
Kruchenyky filled with mushrooms are always honored among the traditional Ukrainian favourites along with varenyky and holubtsi (stuffed cabbage rolls).
For the filling finely chop 1 onion, heat 1 tbsp of the oil in a wok, then stir-fry the chopped onion. Wipe the mushrooms or wash them (as quickly as possible to prevent from soaking). Cut the mushrooms and stir-fry with the onion in the uncovered wok. Season the filling with about 1/4 tsp salt and pepper to taste.
Meanwhile cut the meat into palm-sized slices about 1 cm thick and finely bash them with a meat mallet – that will be the wrap for the mushrooms filling.
Spoon the filling on the bashed meat, fold up the shorter edges, then roll each slice up. There is no need to wrap the krushenyky with thread or fasten with toothpicks – the meat will stick firmly enough and the kruchenyky will not get loose while being cooked.
Heat the rest of the oil and brown the kruchenyky on all sides. Then remove them from the oil.
Chop the second onion and grate the carrot. Toss the vegetables into the oil remaining from the kruchenyky and stir-fry. Then add the sour-cream, season with 3/4 tsp of salt an a pinch of black pepper, bring the sauce to a boil.
Spoon half of the sauce into a baking mould alond with the bay leaves, arrange the kruchenyky in one layer on the top and sprinkle over the remaining sauce. Cover the mould with a sheet of foil and bake for 2 hours at 100C.
Kruchenyky filled with mushrooms can be served with any side dish to your choice.