Vereshchaka ukrainaian pork stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork, boneless & cubed 1\" |
| 4 | eaches | Bacon, thick slices |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Black pepper |
| 3 | eaches | Onions chopped coarsely |
| 3 | cups | Beet kvas |
| 1 | teaspoon | Dill freshly chopped |
| 3 | cups | Rye bread crumbs <no crusts> |
| 2 | tablespoons | Carrots shredded |
| 1 | each | Garlic clove minced |
Directions
fry the bacon in heavy skillet. Remove the bacon from the skillet and set aside. Fry the onion & garlic in the bacon grease. Add the pork cubes, salt & 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 & carrots, recover and simmer for ½ hour more. Serve over blini or boiled potatos garnished with the chopped dill.