Ancient Ukrainian dish for cooking which was taken back part of pork ham with bacon, but without the skin that was stuffed with onion and garlic, then rubbed with salt and pepper. Then in was put in the tub and poured with kvass, where it soaked with mint and vinegar overnight. Then, in a closed pot it was set to the oven to stew the meat. Thus prepared for such time as the meat will not let the red juice. Then removed, cooled, cut into pieces and with horseradish or other sauce was served on the table.