Vereshchaka - Ukrainaian Pork Stew
Submitted by rdar
Ukrainian pork stew simmered in beet kvas with bacon, rye bread crumbs, and dill. Served over blini or boiled potatoes for a warming, tangy Eastern European supper.
YIELD
6 servingsPREP
40 minCOOK
70 minREADY
110 minIf borscht had a heartier, meatier cousin, this would be it.
Vereshchaka is a traditional Ukrainian pork stew built on beet kvas, a fermented beetroot liquid that gives the broth its signature tangy, slightly sour depth. Cubed pork and thick-cut bacon get browned with onions and garlic, then simmered in that ruby-red liquid until everything is meltingly tender.
Rye bread crumbs stirred in halfway through thicken the stew and add an earthy, almost nutty backbone. A shower of fresh dill on top ties it all together. Pile it over blini or boiled potatoes and settle in.
Kitchen Tips
- Beet kvas is fermented beetroot water. You can make it at home by soaking chopped raw beets in salted water for 3-5 days, or substitute the brine from jarred pickled beets.
- Use thick-cut bacon for this. Thin slices will dissolve into the stew and you’ll lose that smoky, meaty bite.
- The rye bread crumbs should be crust-free. Pulse stale rye bread in a food processor for the right texture.
- Fresh dill is non-negotiable here. Dried dill won’t deliver the same bright, grassy lift.
Ingredients
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.
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