Porossenok

• A sucking pig, a few tablespoons of horseradish
• ½ pint of sour cream, salt

Divide the sucking pig into joints, put in a saucepan and cover with cold water. Do not add either salt or vegetables. Bring to the boil on a quick fire and simmer for 2 hours. When the meat is tender, add 1 or 2 tablespoons of salt and let the pieces of pig remain in the water till