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Vereshchaka
Ukrainian Pork Stew
Vereshchaka
This Ukrainian peasant stew comes from a very old recipe making use of the best local products -pork, beetroot and rye bread. In some households it is prepared just before Lent and served over blini during Butter Week celebrations. But no matter what the time of year, vereshchaka is delicious, its rich burgundy colour a feast for the eyes alone.
Ingredients
3 thick bacon rashers
4 oz (120 g) fresh rye breadcrumbs, crusts removed
2 onions, coarsely chopped
1 lb (450 g) boneless pork loin, cut into strips
Fresh parsley or dill
Salt & pepper to taste
¾ pint (450 ml) beetroot kvass
Details
Serves: 4
Method
In a heavy pan fry the bacon until slightly crisp. Remove it from the fat and set aside. Fry the chopped onion in the bacon drippings until golden. Then add the strips of pork, turning to brown them on all sides. Add salt and pepper to taste.
Crumble the bacon into the pan, then pour in the beetroot kvass. Cover and bring to the boil. Simmer, covered, for 30 minutes, then stir in the rye breadcrumbs and simmer for 30 minutes more.
Transfer the stew to a serving bowl and garnish with snipped dill or parsley. Serve with boiled potatoes.
Note:- If no beetroot kvass is on hand, ¾ pint (450 ml) beef stock may be poured over 2 grated beetroot in a saucepan. Bring to the boil, then remove the pan from the heat and leave to stand for 1 hour. Strain and add to the stew in place of the kvass. This makes quite an acceptable substitute, though the flavour of the stew will not be as rich.
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