Vereshchaka - Ukrainaian Pork Stew
- 1 lb Pork, boneless & cubed 1"
- 4 Bacon, thick slices
- 3/4 ts Salt
- 3/4 ts Black pepper
- 3 Onions chopped coarsely
- 3 c Beet kvas
- 1 ts Dill freshly chopped
- 3 c Rye bread crumbs
- 2 tb Carrots shredded
- 1 Garlic clove minced
fry the bacon in heavy skillet. Remove the bacon from the skillet and set
aside. Fry the onion & garlic in the bacon grease. Add the pork cubes, salt
& pepper, then cook while turning until pork is done. Crumble the bacon in
a large stew pot. Pour in the beet kvas and bring the pot to a boil. Reduce
the heat, cover, and simmer for 1/2 an hour. Stir in the rye bread crumbs &
carrots, recover and simmer for 1/2 hour more. Serve over blini or boiled
potatos garnished with the chopped dill.
aside. Fry the onion & garlic in the bacon grease. Add the pork cubes, salt
& pepper, then cook while turning until pork is done. Crumble the bacon in
a large stew pot. Pour in the beet kvas and bring the pot to a boil. Reduce
the heat, cover, and simmer for 1/2 an hour. Stir in the rye bread crumbs &
carrots, recover and simmer for 1/2 hour more. Serve over blini or boiled
potatos garnished with the chopped dill.
