Recipe - Vereshchaka - Pork And Beetroot Casserole

1 pound Pork, boneless & cubed 1"
4 Bacon, thick slices
Three fourths teaspoon Salt
Three fourths teaspoon Black pepper
3 Onions chopped coarsely
3 cup Beet kvas
1 teaspoon Dill freshly chopped
3 cup Rye bread crumbs no crusts
2 tablespoon Carrots shredded
1 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 One half an hour. Stir in the rye bread crumbs &
carrots, recover and simmer for One half hour more. Serve over blini or boiled
potatos garnished with the chopped dill.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini