Vereshchaka - Pork and Beetroot Casserole

Vereshchaka - Pork and Beetroot Casserole Ingredients

500 g Pork (spare rib or loin)	6 Peppercorns, black
50 g Bacon, streaky	3 Allspice berries
2 Onions	2 tb Rye crumbs
400 ml Beetroot rassol or kvas	Chervil, fresh
1 tb Sugar	Cream, sour
Salt to taste	1 tb Parsley, chopped

Instructions for Vereshchaka - Pork and Beetroot Casserole

Cut the meat into cubes and brown in the bacon fat or with streaky bacon. Remove the meat from the pan and lightly brown the onions in the remaining fat. Transfer the meat, onions and bacon to a casserole add the beetroot rassol or other liquid, sugar, salt, peppercorms, allspice berries and grain, and set covered in a medium oven to cook for about one hour. If after half an hour the casserole seems too dry, water may be added until a satisfactory consistency is achieved. Serve sprinkled with fresh herbs and a little sour cream if liked. Beetroot Rassol - The liquid in which beetroot is preserved. Kvas - a Russian beer, sweet, mildly acid and mildly alcoholic made from wheat, rye, buckwheat and sometimes barley with sugar and water. From:The Food & Cooking of Russia by Lesley Chamberlain Penguin ISBN 0 14 046.471 9 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeetsCuisine: Uncategorized

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