Vereshchaka – is one of the ancient recipes of the Ukrainian cuisine. In fact this dish is pork stewed with onion in a beetroot sauce. The meat is savoury, tender and with a bit of sourness.
- 500 g breast meat (pork)
- 2 bulb onions
- 2 tbsp rendered pork fat
- 100 g (0,22 lb) dry rye bread
- salt – to taste
- Beetroot quass
- 2-3 beetroots
- some pieces of rye bread
Peel beetroots, slice them and place in a glass jar. Add shredded rye bread and pour everything with warm water. You can substitute rye bread with 1/2 tsp of dry yeast and 1 tbsp of sugar dissolved in warm water. Add warm water almost to the top of the jar. Keep the kvass for 5 days at 18-20°C (64 – 68°F). This kind of kvass has a beautiful color and slightly sour taste.
Cut pork into big pieces. Preheat rendered pork fat and fry the breast meat until it gets a crispy crust. Next place the ingredients in a stewpan. Add peeled and cut into circles onion. Salt the ingredients. Pour the beetroot kvass above and stir everything carefully. Stew the dish over medium heat for about an hour (do not cover the pan with a lid).
Next add shredded rye bread. Cook the ingredients 15-20 minutes more.
Serve the dish with wheat or buckwheat porridge.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for stewed pork? If so, please let us know in the comments below or write us an e-mail.