Vereshchaka - Pork and Beetroot Casserole

1. 1

   Cut the meat into cubes and brown in the bacon fat or with streaky bacon.

2. 2

   Remove the meat from the pan and lightly brown the onions in the remaining fat.

3. 3

   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.

4. 4

   If after half an hour the casserole seems too dry, water may be added until a satisfactory consistency is achieved.

5. 5

   Serve sprinkled with fresh herbs and a little sour cream if liked.

6. 6

   Beetroot Rassol - The liquid in which beetroot is preserved.

* Per serving · 4 servings · Values may vary.

No additional tips available.