Ingredients:
● minced veal,
● spices
● thin pork gut,
● water,
● onions,
● vinegar.
Cooking
To prepare Vereshchak, you first need to cook a special kind of homemade sausage - the so-called white. In the past, minced veal was specially sautéed, passed through a sieve several times to obtain a homogeneous puree-like consistency. Today it is possible to use a blender. Add a mixture of finely ground spices to the finished meat puree, stuff the small pork intestines with aromatic minced meat. Boil freshly cooked sausage in a special solution based on beer and water. Hot broth is the basis for making a special soup-sauce with onions, hot spices, salt and natural vinegar. When the chowder acquires the desired thickness, boiled sausage is placed in it and stewed for some time. Vereshchak is served on the table on wide ceramic plates, laying out the pieces of sausage in a slide, and poured with hot stew.
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Where to enjoy
The Agriturismo “Docors estate”
Andrey Zakharenko
+375 (44) 551-77-01
[email protected]
Minsk region, Pukhovichi distr., and. the city of Dukora, ul. Shkolnaya, d. 15
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