Vereshchaka (Pork and Beetroot Casserole) is a traditional Russian recipe for a classic dish of pork stewed in sour beetroot juice with spices. The full recipe is presented here and I hope you enjoy this classic Russian version of: Pork and Beetroot Casserole (Vereshchaka).
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The 'rassol' (also known as 'rasool') in this recipe is, literally, a 'salty-sourish brine' typically made from salting beetroot or cabbage prior to preservation.
Cook the streaky bacon in a pan until it renders its fat and becomes crispy. Remove the bacon then use the fat to fry the pork until well browned on all sides. Remove the meat from the pan then add the onions and fry until lightly browned (about 10 minutes). Transfer the meat and onions to a casserole dish then crumble the bacon over the top and add the beetroot rassol (or kvas) along with the sugar, salt, black peppercorns, allspice berries and grain crumbs.
Cover the pan then transfer to an oven pre-heated to 170°C and bake for about 60 minutes. Check after 30 minutes, and if the casserole looks too dry add a little water. Serve hot, sprinkled with fresh herbs and garnished with sour cream.
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