First of all, prepare the dough for the lids of pots. Mix 1 tablespoon water 2 tablespoons sour cream, 3 tablespoons flour and 4 tablespoons of buckwheat flour, a pinch of salt and sugar. Knead flexible dough and send it that under the film. [i]I Have pots with narrow necks, so this amount of dough enough to cover. If the necks of the pots are wide, the amount of dough it is better to increase. [/i] [i]Buckwheat flour can be prepared from the buckwheat in a coffee grinder, and that was done.[/i]

Cut carrots and parsley root in thin slices, and onion half-rings. Add salt and mix the vegetables.

Meat we shall cut slices and quickly fry in a small amount of vegetable oil. [i]I went the way of minimizing fats and just rinse the meat with boiling water.[/i]

Collect our pots. On the bottom spread half of the vegetables.

Put in pots meat. Salt it and sprinkle with pepper.

Spread the remaining vegetables. Add to the pot the wine.

Add to the grated horseradish pot and cover them with the remaining sour cream.

Roll out the dough 2 pellet with a thickness of 0.5 cm, masters of their covers for pots. Sent the meat to simmer in the oven on a medium heat. [i]If the cover will burn, their top cover with the parchment and the fire abated. [/i]

After 1.5 hours, our dish is ready. You can call all to the table.

Garnish well served buckwheat. And you can eat meat and crispy buckwheat cap. Help yourself!