Vereshchaka - Ukrainaian Pork Stew
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Ingredients
| 1 | pound |
pork
boneless, cubed 1 inch |
|
| 4 | each |
bacon
thick slices |
* |
| ¾ | teaspoon |
salt
|
|
| ¾ | teaspoon |
black pepper
|
|
| 3 | each |
onions
coarsely chopped |
|
| 3 | cups |
beets
kvas |
* |
| 1 | teaspoon |
dill weed
freshly chopped |
|
| 3 | cups |
rye bread
crumbs, no crust |
* |
| 2 | tablespoons |
carrots
shredded |
|
| 1 | each |
garlic cloves
minced |
Directions
Fry the bacon in heavy skillet.
Remove the bacon from the skillet and set aside.
Fry the onion and garlic in the bacon grease.
Add the pork cubes, salt and 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 ½ an hour.
Stir in the rye bread crumbs and carrots, recover and simmer for ½ hour more.
Serve over blini or boiled potatos garnished with the chopped dill.
