Tushonka is stewed meat that is stored canned, popular among Slavic people. It is commonly used in recipes with buckwheat, pasta, or eaten with bread. During the World War II this was one of the main dished used by the Soviet military. This method of storing meat, was adapted by Slavic culture and is still common in many countries of the Soviet Union. I think the closest thing that could represent Tushonka in USA, is Spam.
I often purchase the Army Brand Tushonka at a local Russian store. Army Brand Tushonka is delicious, but very fatty. Making homemade is an easy process, less costly and you control the ingredients.
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- Cut meat into one inch cubes, cut out as much fat out of the meat, as possible.
- In a dutch oven, season meat with salt, pepper, bay leaves and garlic cloves. Bake at 250F for 4 hours, about 6 hours for beef.
- To sterilize jars, preheat the oven to 250F. Wash jars and lids, place them in the oven for about 15 minutes or until completely dry.
- With the help of canning funnel, place meat with all its juices into the jars.
- While the meat is still hot, close all lids really tight. Flip them upside down for several hours, this process helps seal the lids.
- Tushonka can be stored in a cold place for several months.