Vereshchaka - Pork & Beetroot Casserole Recipe

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Vereshchaka - Pork & Beetroot Casserole Ingredients

500 g pork (spare rib or loin)
50 g bacon, streaky
2 onions
400 ml beetroot rassol or kvas
1 tbsp sugar
1 salt to taste
6 peppercorns, black
3 allspice berries
2 tbsp rye crumbs or oats or barley
1 chervil, fresh or lovage
1 cream, sour
1 tbsp parsley, chopped

A Recipe for
Vereshchaka - Pork & Beetroot Casserole

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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Food Tip
Try basting or searing beef with stock or broth instead of oil.

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Vereshchaka - Pork & Beetroot Casserole

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

Vereshchaka - Pork & Beetroot Casserole Directions

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

Serves: 1

Vereshchaka - Pork & Beetroot Casserole Recipe brought to you by Recipes To-Go

Vereshchaka - Pork & Beetroot Casserole Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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