Verashchak (vereshchak) on beet kvass

Category: Meat dishes

Kitchen: Belarusian

Ingredients
Pork ribs	500-600 g.
Homemade sausage	250 gr.
Beet kvass	1 glass
Bulb onions	1 PC.
Wheat flour
Vegetable oil
Salt

Cooking method

Vereshchaka - one of the options for machanka. One caveat: it is always made with kvass. Most often on bread.
But don't even try to cook at the store. Kvass should be sour, not sweet.
This time I cooked vereshchaka on beet kvass.
For it you need to take 2 raw beets, cut into slices, pour 2-3 liters of water. Add some rye bread or raisins. If the beets aren't sweet, you can put in a couple tablespoons of sugar. Leave to ferment in a warm place for three days. Remembering to skim the foam. Everything, kvass is ready. Gently decant into a jar and put away in the cold. There kvass stands for a long time.
We also need homemade sausages for the heather. You can buy them in the store, or you can make them yourself. Any recipe.
The sausages are ready.
Now a little trick. Fill the sausages with boiling water. Neatly.
As the water cools down, drain. Then fill it in again. And so three times.
Then we heat the pan well and before putting the sausages there we dip them in cold water. Fry over low heat.
With this method, the sausages will be juicy.
We take the ribs.
Fry the onion until golden brown, cut into half rings. We put it on a plate.
Roll the ribs in flour and fry in onion oil.
We cut the sausage.
Put a layer of ribs and a layer of onions in the pot.
Then a layer of sausages and a layer of onions.
And again a layer of ribs and a layer of onions. We compact all layers well, but without much effort. The structure of the products must not be disturbed.
Fill with kvass. We put in a preheated oven. I have 180 degrees with convection. Cooking for about 45 minutes.
Serve with pancakes, pancakes, pancakes. On a platter
but you can directly in the pot.
Bon Appetit!

Note

Here is another version of the delicious Vereshchaka on this site:

Vereshchak
(Twist)

He is somewhat reminiscent of Shpundra from grandfather Fyodor:

Shpundra from grandfather Fyodor
(toffee)

Beet kvass makes meat surprisingly tender and melting. Although it turns out to be amazing on the bread heather.
This dish is from the category of those that cannot be spoiled.

I recommend buckwheat pancakes for hereshchaka on beetroot kvass:

Buckwheat yeast pancakes with a secret
(toffee)

They just fit perfectly together.

Vereshchaka, machanka - a traditional Belarusian dish. Chopped ribs, pieces of sausage, lard with a meat slot are fried, then stewed with water or kvass, seasoned with flour, sour cream, onions, spices are added. Eaten with pancakes.

Umka

Irina, thank you so much for hurrying to share such homemade / warm / sincere and unusually delicious recipes !!!

toffee

ang-kay, Angela! Thank you so much for your help with the recipe !!!!

Umka19, Lyudmila, cook and eat to your health !!! : rose: Glad to be helping.

kavmins

thank you for keeping the amazing old recipes and sharing with us! I will have to try

space

toffee, Irina, thanks for the recipe
an interesting secret of keeping sausages juicy
but I did not have enough history))) I wait for them like mini literary works

toffee

space, Lydia, thanks for the kind words!
To be honest, I thought I was already tired of you with my memories. Well, they asked for it. I will torment with my stories.

I have one story with Vereshchaka.

As I already said, my relatives from my mother's side are Tver, and from my father's side they have Belarusian roots.
Matchmakers lived amicably, but constantly let each other's hairpins.
There were some topics that aroused mutual jealousy. Obviously nothing was said, but, as they say, it did not pass by either.
Cooking was just such a category. There was an eternal unspoken dispute over whose cuisine is better.

Once, Baba Nastya (Tverskaya) was treated to Vereshchaka cooked by Baba Manya (Belarusian). He eats, praises, but as if by chance asks grandfather Fyodor (the husband of Baba Mani):
- And what is the strange name? Our name is cherry heather, because it squirts loudly. How to start frying - you can hear it almost a mile away. And the ribs are quietly languishing in the pot.
And Baba Manya immediately answers her:
- And you try to surround someone with these ribs (don't give). Such a squeal will rise that you won't hear your screeching after him.
The grandfather laughed and reached for the addition.

Fotina

Gargantua and Pantagruel died in me - here's my camingout! I read all these meat and meat recipes, and my stomach starts to rumble. How delicious, especially now, when it's -22 outside the window)))

space

Quote: toffee