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Vereshchaka - Ukrainaian Pork Stew

ethnic, european, main dish, pork, soups

1 lb pork, boneless & cubed 1
4 each bacon, thick slices
1/2 teaspoon salt
1/2 teaspoon black pepper
2 each onions chopped coarsely
2 cup beet kvas
1 teaspoon dill freshly chopped
2 cup rye bread crunbs no crusts
2 tablespoon carrots shredded
1 each 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

Yield: 6 servings

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