Vereschaka
An ancient pork dish braised in bread kvass with onions and spices
Ingredienti
- maiale700 g
- strutto o olio2 cucchiaio
- cipolla2 pz
- kvass di pane500 ml
- pane di segale essiccato80 g
- miele1 cucchiaino
- foglia di alloro2 pz
- pepe della giamaica4 pz
- sale1 a piacere
- pepe nero1 a piacere
Istruzioni
Cut the pork into large pieces, season with salt and pepper, and brown in lard.
Slice the onion into half-rings, add to the meat, and fry for 5 minutes.
Pour in the bread kvass, add a bay leaf, allspice, and a little honey.
Cover and braise over low heat for 45–60 minutes until tender.
Crumble or grate the dried rye bread and add it to the sauce to thicken it.
Simmer for another 5 minutes and serve with buckwheat, potatoes, or rye bread.
Altre ricette
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