Vereshchaka - Pork and Beetroot Casserole

• 500 grams pork
• 50 grams bacon streaky
• 2 each onions
• 400 ml beetroot rassol
• 1 tablespoon sugar
• 1 x salt to taste
• 6 each peppercorns black
• 3 each allspice berries
• 2 tablespoons pearl barley
• 1 x chervil fresh
• 1 x sour cream
• 1 tablespoon parsley leaves chopped

1. Cut the meat into cubes and brown in the bacon fat or with streaky bacon.
2. Remove the meat from the pan and lightly brown the onions in the remaining fat.
3. Transfer the meat, onions and bacon to a casserole add the beetroot rassol or other liquid, sugar, salt, peppercorms, allspice berries and grain, and set covered in a medium oven to cook for about one hour.
4. If after half an hour the casserole seems too dry, water may be added until a satisfactory consistency is achieved.
5. Serve sprinkled with fresh herbs and a little sour cream if liked.
6. Beetroot Rassol - The liquid in which beetroot is preserved.

bacon, onions, beetroot rassol, sugar, salt, peppercorns black, berries, pearl barley, chervil fresh, sour cream, parsley

Taken from recipeland.com/recipe/v/vereshchaka-pork-beetroot-casse-47378 (may not work)