750 g pork
2 heads Checa (beetroot cooked in brine as sauerkraut)
1 cup (200 g) bulgur
5 dried red peppers
The meat is cut into pieces and put the fire to boil some water and salt to taste. Add beets, grated and washed in hot water (left to pokiseli dish if necessary). Soften the meat, put the peppers and the bulgur. Pour over some water and boil on low heat until ready.