Vereshchaka - pork & beetroot casserole
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Vereshchaka - pork & beetroot casserole
  Pork    Casserole  
Last updated 6/12/2012 1:28:32 AM. Recipe ID 63944. Report a problem with this recipe.
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      Title: Vereshchaka - pork & beetroot casserole
 Categories: Meats, Ethnic
      Yield: 1 Servings
 
    500 g  Pork (spare rib or loin)
     50 g  Bacon, streaky
      2    Onions
    400 ml Beetroot rassol or kvas
      1 tb Sugar
           Salt to taste
      6    Peppercorns, black
      3    Allspice berries
      2 tb Rye crumbs
           - or oats
           - or barley
           Chervil, fresh
           - or lovage
           Cream, sour
      1 tb Parsley, chopped
 
  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
 




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Recipe ID 63944 (Apr 03, 2005)

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