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
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
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This Recipe for Vereshchaka - Pork & Beetroot Casserole is one of thousands in the Recipes-to-go Meat Cookbook.
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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This is a recipe for Vereshchaka - Pork & Beetroot Casserole from the recipe cookbook of Recipes-to-go (Meat)
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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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