Pork, Kapusta, potatoes and beetroot salad

Last night I finally decided to use the rest of the ingredients I got from the Polish supermarket the day I bought the herrings and ogórki for my other recipe. This time, I had to do some cooking, but the result was worth it.

I think this makes a great lunch or big dinner...

Ingredients (3 portions)

300 gr. of chopped pork meat

300 gr. of kapusta

1 teaspoon of sugar (optional)

1/3 red bell pepper

1 teaspoon of mustard

3 tablespoons of butter

5 small potatoes

200 gr. of beetroot salad (grated beetroots with a little vinegar and a touch of salt)

Directions

Cut the potatoes in thick slices and put the in hot water. I don't peel them but you can, if you want to.

While they cook, chop the pepper and cook it in 2/3 of the butter on medium heat.

After 4 or 5 minutes, add the pork meat, chopped in small pieces (the size of a dice).

Add the mustard and move frequently.

Cook until it's light brown.

Add the kapusta to the pork meat, stir and cook for 15 minutes on medium heat. If you find it a bit sour, add a teaspoon of sugar (some store-bought kapusta is milder, which works better for this recipe).

While the meat with kapusta is cooking, check the potatoes and remove them from the heat when they are done. Strain and add the remaining 1/3 of the butter. Mash the potatoes. Add a bit of salt.

Serve a portion of mash potatoes, a portion of pork with kapusta and two scoops of beetroot salad. You can always make just one part of this recipe, but I think it works better as a combo, because the salad is sweet and balances the acidity of the kapusta, and regarding the potatoes, well, they are just nice.