Meat wash, dry. Put in a bowl, add cumin, coriander and Bay leaf.

Pour kvass ochakovskiy and put into the refrigerator at least a day or better for two.

After two days remove the meat, dry with paper towels. Salt and pepper to taste. The top thin layer of fat I cut off, and make cross-shaped incisions. So roast will look prettier. I bake it in a pan with a grate for 1 hour at 180 degrees. Well, it is, of course, an individual matter of each oven.

While the meat cooked, the kvas in which it was marinated, put it on the fire and evaporate to about two-thirds. Then strain to remove spices. Return to the heat and serusaem starch. Sprinkle with salt and pepper to taste.

Ready to give meat to rest, covered with foil, 15 minutes. Then serve it with the sauce. Very tasty and warm, and cold.