Recipe for: Minced pork cutlets with rhubarb-horseradish sauce and pickled beets - photo 1
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Recipe for: Minced pork cutlets with rhubarb-horseradish sauce and pickled beets

Pikantne Main dishes Regional Cuisine of Poland 120 min Medium 2 wyświetleń ~37.63 PLN * - (0)
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Description

A full, spring dish in Masurian style: juicy minced meat patties made from pork shoulder served with a clear, slightly spicy rhubarb-horseradish sauce and aromatic pickled beets. The inspiration from Masurian cuisine emphasizes simplicity and seasonal ingredients: rhubarb adds tartness, horseradish adds zest, and the beets contrast with the sweetness of the marinade. This dish is perfect for a Sunday dinner or a festive meal in a spring version; it looks impressive on the plate — golden-brown patties drizzled with a pink sauce next to intensely red beets and a green accent of sorrel.

Ingredients Used

Ingredients (23)

Servings:
4
  • Pork shoulder 700 g
  • Bun 100 g
  • Milk 100 ml
  • Chicken egg 1 szt. (~60 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Wheat flour 60 g
  • Rapeseed oil 60 g
  • Rhubarb 300 g
  • Grated horseradish 50 g
  • 18% cream 200 ml
  • Sugar 90 g
  • Lemon juice 20 ml
  • Butter 20 g
  • Beets (raw) 600 g
  • Vinegar 100 ml
  • Water 100 ml
  • 🌿 Przyprawy
  • Salt 13 g
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 13.3 szt. (~4 g)
  • Allspice (berries) 2 szt. (~2 g)
  • ✨ Opcjonalne
  • Marjoram 2 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~37.63 PLN (9.41 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cutlets

1

Prepare the ingredients for the filling: chop the onion into small cubes (about 5 mm). In a large bowl, place the bread and pour warm milk over it (about 30–35°C) — enough to completely moisten the bread. Set aside for 5–10 minutes until the bread softens. After soaking, take the bread in your hands and squeeze out the excess milk into the bowl (do not discard the liquid, it may come in handy).

Ingredients: bun, Milk
Use a large mixing bowl and a wooden spoon. The milk should be just slightly warm, not hot.
2

In a pan, heat 1 tablespoon of rapeseed oil (15 g). Add the chopped onion and sauté over medium heat for 6–8 minutes until the onion becomes soft and translucent (do not burn — it should be sweet and glossy). Set the onion aside to cool.

Ingredients: Onion, Rapeseed oil
Use a pan with a diameter of 24–28 cm; stir with a wooden spoon every 1–2 minutes to prevent the onion from burning.
3

In a large bowl, place the ground meat, squeezed bread, cooled onion, egg, pressed garlic, salt, pepper, and (optionally) marjoram. Mix by hand or with a wooden spoon for about 1–2 minutes until combined. The mixture should be sticky but not liquid; if it is too wet, add 1–2 tablespoons of flour.

Ingredients: Pork shoulder, bun, Onion, Garlic, Salt, Black pepper, Marjoram
Use disposable gloves or wash your hands thoroughly before and after handling raw meat. Do not knead too long — 1–2 minutes is enough, excessive kneading will result in tough patties.
4

Divide the mixture into 4 equal parts. The easiest way is to use a kitchen scale — each portion should weigh about 175 g. Wet your hands with cold water and shape each portion into a ball, then flatten it into a patty about 1.5–2 cm thick. After shaping, coat the patties on both sides with wheat flour and shake off the excess.

Ingredients: Wheat flour, Pork shoulder
Use a kitchen scale for even division; wetting your hands prevents the mixture from sticking. Do not pack the patties too tightly, a delicate texture gives softness after frying.
5

In a pan, heat the remaining rapeseed oil (about 45 g). Fry the patties over medium heat for 5–6 minutes on one side until nicely browned, then flip and fry for another 5–6 minutes. After 6 minutes on the second side, reduce the heat and cover the pan for 3–4 minutes to allow the patties to cook through.

Ingredients: Rapeseed oil, Wheat flour, Pork shoulder
The best is a non-stick pan with a diameter of 26–28 cm. Do not flip the cutlets too often — allow a golden crust to form.

Rhubarb-Horseradish Sauce

6

Prepare the rhubarb: trim the tough ends and, if the stalks are fibrous, peel off a thin layer of the outer skin. Cut the rhubarb into pieces about 2 cm long. In a medium pot, combine the rhubarb, sugar (about 40 g), lemon juice, and 50 ml of cream. Heat over medium heat until it comes to a gentle boil, then reduce the heat and simmer for 8–10 minutes, until the rhubarb breaks down and the sauce thickens.

Ingredients: Rhubarb, Sugar, Lemon juice, 18% cream
Use a pot with a capacity of at least 1.5 liters. Stir frequently to prevent the rhubarb from sticking. The sauce should have a slightly velvety consistency — if it's too thin, cook longer over low heat.
7

When the rhubarb is soft, add the grated horseradish and butter. Mix and cook for another 1–2 minutes. Taste and season with salt and pepper to your liking. If you want a less tangy sauce, add a teaspoon of sugar; if you want a stronger horseradish flavor, add another teaspoon of horseradish.

Ingredients: Grated horseradish, Butter, Salt, Black pepper
Horseradish has a strong flavor — add it gradually and taste. Add the butter at the end, stir until melted, so the sauce gains a shine.

Pickled Beets

8

If you are using raw beets: wash them and cook in salted water with the skin on for 40–60 minutes until they are soft (check with a fork). After cooking, cool them under cold water and peel the skin off. Cut the beets into slices or half-moons about 5–7 mm thick. If you already have cooked beets, just slice them and move on.

For cooking, use a pot with a lid. Do not grate the beets with a sharp knife while peeling — the skin should come off easily under running water.
9

In a saucepan, combine vinegar, water, the remaining sugar (the rest from the total of 90 g), and salt (part from the total of 13 g), add the bay leaf and allspice. Bring to a boil, stirring until the sugar and salt dissolve. Pour the hot brine over the sliced beets in a jar or bowl, ensuring they are completely covered. Once cooled, seal tightly and refrigerate for at least 4 hours, preferably overnight.

Ingredients: Vinegar, Water, Sugar, Salt, Bay leaf
Use a wide jar for pickling. Pour the hot brine carefully — it may splash. Remove the bay leaves and allspice before serving.

Finishing and serving

10

Check the patties: when pressed, they should be firm, the juice should be clear, and the center must not be raw (if in doubt, cover and cook for an additional 2–3 minutes). Place the patty on a plate, drizzle with 2–3 tablespoons of rhubarb-horseradish sauce. Next to it, add 3–4 tablespoons of pickled beets. Garnish with a few leaves of sorrel (optional) for a fresh, tangy contrast.

Ingredients: sorrel, Rhubarb, Grated horseradish
Serve the patties hot. If you are preparing portions in advance, re-fry the patties on low heat covered for 3–4 minutes, and warm the sauce on low heat, stirring.

Fun Fact

💡

In Mazurian cuisine, simple, local ingredients took precedence; sour rhubarb and sharp horseradish were used to cut through the richness of meat, which is why such combinations have a long tradition in the region.

Best for

niedzielny obiad wiosenne spotkanie rodzinne przyjęcie w stylu regionalnym

Tips

🍽️ Serving

Serve the patties immediately after frying, and serve the sauce warm or at room temperature. Young potatoes with dill or toasted buckwheat go well with this. For a contrast in textures, add a few leaves of fresh sorrel just before serving.

🥡 Storage

Store the beets in the refrigerator in a sealed jar for up to 7 days. The rhubarb-horseradish sauce can be kept in the refrigerator for 2–3 days in a sealed container. The patties can be stored chilled for 1–2 days; reheat in a pan covered to prevent drying out.

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