Lietuviška Vereščaka - kulinarinis paveldas

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork shoulder

Turkey bacon reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Parsley is more accessible and still adds freshness.

Prepare fermented beets by combining 1.5 kg of beets, 5 bay leaves, 1 tablespoon of salt, 10 allspice, 2 slices of rye bread, and 1 garlic in 2 liters of water and let it sit for 5 days.

Cut fresh bacon into cubes and smoked bacon into small pieces.

Fry the bacon until it melts.

Cut onions into half rings and add them to the frying bacon.

Cut the ribs into small pieces and add them in parts to the frying bacon and onions, seasoning with a little salt.

Strain the pickled beetroot liquid through a sieve and pour it over the meat.

Stew the meat in the pickled beetroot liquid until soft, adding allspice and black pepper.

Grate the pickled beets coarsely and mix with finely chopped onions and small beans, adding olive oil, salt, and ground pepper to taste.

Grate dry rye bread and add it to thicken the sauce, along with black bread crumbs.

Wait for the bread to swell to finish the dish.

Cooking Techniques

Spice Level:

Allergens