Wash, dry towel and cut pork hryaschik to pieces. Cube onions and carrots. Leave the onions whole, the carrots cut into large chunks.

Hryaschik spread on a heated pan without oil.

Fry until Golden brown (5 minutes kazdoy side).

Pass the meat in a suitable pan, pour randomly onions and carrots, fill with water so meat is covered completely. Add salt to taste. Put it on the stove. After boiling, reduce the heat to low to avoid boiling, and the dish is served. And leave under a lid for 2 hours. For fans to chew hryaschik - 1.5 hours. 20 minutes before the end of cooking, add spices to taste (I have a Bay leaf and black pepper).

And now the dish is ready! Flavorful, hearty. Meat is tender, melts in your mouth. The hryaschik soft. My family loves this dish with buckwheat.