Title: Vereshchaka - Ukrainaian Pork Stew
Categories: Soup Pork Ethnic European Main
Yield: 6 Servings
| 1 | lb | Pork, boneless & cubed 1" |
| 4 | | Bacon, thick slices |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 2 | | Onions chopped coarsely |
| 2 | c | Beet kvas |
| 1 | ts | Dill freshly chopped |
| 2 | c | Rye bread crunbs no crusts |
| 2 | tb | Carrots shredded |
| 1 | | Garlic clove minced |
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 1/2 an hour. Stir in the rye bread crumbs &
carrots, recover and simmer for 1/2 hour more. Serve over blini or boiled
potatos garnished with the chopped dill. Origin: Aleksa Gotushenko, Kiev,
Ukraine, circa 1995