Name: Vareschaga
Cuisine: Russia
Ingredients: 1 or 2 baked chopped onions; 3 tablespoons of breadcrumbs made from rye bread, lard, salt and pepper.; ½ pint of the juice of pickled beetroot (failing this, a few tablespoons of vinegar with shredded beetroot makes a good substitute); 2 or 3 lbs. of loin of pork

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

2 or 3 lbs. of loin of pork
½ pint of the juice of pickled beetroot (failing this, a few

Method

Cut the meat in 2 or 3 inch lengths, sprinkle with salt, and brown in a little lard. Remove from the pan, and put in a saucepan with the beetroot juice (or the vinegar and beetroot) and sufficient water to cover. Season with the chopped onion, salt and peppercorns. Bring to the boil, a