Vereshchaka - Pork and Beetroot Casserole

1 hours Prep: 15 minutes Cook: 1 hours

1553 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

500	grams	pork
50	grams	bacon	streaky
2	each	onions
400	ml	beetroot rassol
1	tablespoon	sugar
1	x	salt	to taste
6	each	peppercorns	black
3	each	allspice berries
2	tablespoons	pearl barley
1	x	chervil	fresh
1	x	sour cream
1	tablespoon	parsley leaves	chopped

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.

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Nutrition Facts

Serving Size 810g

Amount per Serving

Calories 1553 40% of calories from fat

	% Daily Value*
Total Fat 70.0g	107%
Saturated Fat 24.0g	120%
Trans Fat 0.0g
Cholesterol 485mg	162%
Sodium 1463mg	61%
Total Carbohydrate 53.0g	18%
Dietary Fiber 8.0g	31%
Sugars 22.0g
Protein 170.0g	340%

Vitamin A	6%		Vitamin C	36%
Calcium	17%		Iron	42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Eggplant Parmesan

This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.