Vereshchaka | Ukrainian cuisine | Ievgen Klopotenko - Chef from Ukraine
My native Ukrainian cuisine drives me crazy. I’m in love with it. And I always try to restore ancient and forgotten recipes. One dish I am very proud of is Vereshchaka. It is baked pork ribs in kvass with spices and garlic. Traditionally people used beet kvass for cooking. but I decided to use dark bread kvass. You can do it with your own hands or buy in the shop. And you know, I wasn't wrong - this option turned out no worse. I am sure that after trying vereshchaka, you will literally taste Ukraine. This is something incredible!
Preparation time: 20 minutes
Cooking time: 1 hour
0.8-1.0 kg of pork ribs
1 head of garlic
2-3 tbsp. sunflower oil
0.75-1 l. of bread kvass
1 tsp. oregano
2 tbsp. flour
50 g of butter
1 tbsp of crackers for breading
2-3 sprigs of parsley
salt and pepper to the taste
Pre-heat the oven to 180 degrees. Then cut pork ribs into 1-2 segments. Sprinkle them with salt and pepper. Squeeze the clove garlick over the meat.
Fry the pork in a pan with a little sunflower oil until the golden crust.
Place the ribs in a deep baking dish and add 1 tsp. oregan. Pour 0.75-1 l. of kvass in a baking dish.
Bake pork with kvass in an oven for a 1 hour.
After that put cooked ribs on the plate and cover with foil so that they remain hot until served. Pour the kvass into a saucepan and evaporate for 15 minutes.
To thicken the sauce, mix 2 tbsp. flour with 50 g of soft butter.
Gradually add the mixture to the skillet, stirring with a whisk so that the sauce remains homogeneous and without lumps. When serving, pour the sauce over the warm ribs and sprinkle with breadcrumbs. You can also add 2-3 sprigs of parsley leaves. Vereshchaka is ready!
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