Water, vinegar and the remaining spices are used to make a pickle, which is poured over the meat either cooled or boiled. The meat is left in it for 2-4 days with the lid closed.
The meat is then cooked in the pickle, a dark roux is made, it is filled with the pickling liquid (a quarter to 1/2 l), the tenderized meat is cut into slices and repeatedly cooked in the sauce for a quarter of an hour. The sauce can be improved with sour cream.
As a side dish go well with bread smears, potato dishes, bread dumplings, etc.
Tip: Always use aromatic spices to refine your dishes!
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