Ingredients:
for vereshchaka:
●white sausages (4 pieces)
●bacon (150 g),
●onion (100g),
●flour (50 g),
●beer (0,5 l)
●the spices (cumin, Bay leaf, black pepper), salt (to taste);
buckwheat pancakes:
●buckwheat flour (150-200 g),
●flour (50 g),
●eggs (2 PCs.)
●milk, salt and sugar (to taste)
●oil for frying.
Cooking
Onion cut into small cubes and fry until Golden brown. Add to the pan diced bacon, continuing to fry.
Meanwhile the sausages to boil in water with beer and spices, chop. In filtered broth add onion and bacon, mugs of sausages.
On a dry pan fry the flour until cream-colored, cool and dilute the remaining broth or water until smooth. This mixture in a thin stream, stirring all the time, to pour into gravy with sausages and then on slow fire to bring to thick.
The history of the recipe
In the kitchen of the Grand Duchy of Lithuania Vereshchaka has been known since the mid XVIII century as one of the options machanka –gravy in which to soak the pancakes. The author of the recipe – the Royal kohms Vereshchaka.
Where to enjoy
The Agriturismo “On Zarechnaya street”
Palmarum Alla
+375 (29) 793-31-91
dershovo@rambler.ru
Brest region, Kobrin R-n, village of Peski-1, ul. Zarechnaya, d. 8
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