The 1901 Cookbook Archive
No. 975 — Vereshchaka: Pork Breast in Beet Brine
English historical translation of Molokhovets recipe No. 975 from the 1901 Russian cookbook, retaining original methods and measures.
Cut fresh pork breast into pieces, salt and fry on both sides in a saucepan with some fresh pork fat.
Transfer to a second saucepan and add water and enough beet brine to give a pleasantly sour taste.
Add five allspice berries, five black peppercorns and a finely chopped onion that has first been baked.
Bring thoroughly to the boil, then add about four spoonfuls of grated rye bread, keeping the sauce from becoming excessively thick. Stir and boil once more.
To provide
Pork breast and 1 onion ¼ Russian pound of fresh pork fat | 5 black peppercorns and 5 allspice berries Rye bread and beet brine |
Original source: Read Russian recipe No. 975. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.