Vereshchaka - Pork & Beetroot Casserole
Yield
1 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
pork
|
|
| 5E+1 | grams |
bacon
streaky |
|
| 2 | each |
onions
|
|
| 4E+2 | ml |
beetroot rassol
|
* |
| 15 | ml |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 6 | each |
peppercorns
black |
*
|
| 3 | each |
allspice berries
|
*
|
| 3E+1 | ml |
pearl barley
|
|
| 1 | x |
chervil
fresh |
*
|
| 1 | x |
sour cream
|
*
|
| 15 | ml |
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.
