👨‍🍳 Instructions

1. 1

   For the Vereshchaka: Heat 2 tbsp of oil or lard in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork belly pieces until golden brown.

2. 2

   Add the chopped onions and sauté until softened and translucent, about 6-8 minutes.

3. 3

   Add the pork liver and cook for about 5 minutes, stirring, until it changes color. Stir in the minced garlic and cook for 1 minute more.

4. 4

   Sprinkle the flour over the mixture and stir well to coat. Cook for 1-2 minutes.

5. 5

   Gradually add the broth or water, stirring constantly to avoid lumps. Add the bay leaf, salt, and pepper. Bring to a simmer.

   💡 Tip: Ensure the liquid is warm when adding to prevent clumping.
6. 6

   Reduce heat to low, cover, and simmer for at least 45 minutes to 1 hour, or until the pork belly is tender and the sauce has thickened.

   💡 Tip: Stir occasionally. The liver will break down and thicken the sauce.
7. 7

   Stir in the sour cream during the last 10 minutes of cooking. Do not boil after adding sour cream. Remove bay leaf.

8. 8

   For the Buckwheat Pancakes: While the Vereshchaka simmers, whisk together buckwheat flour, all-purpose flour, milk, egg, sugar, and salt in a bowl until a smooth batter forms. It should be the consistency of thin pancake batter.

   💡 Tip: Let the batter rest for 10-15 minutes if possible.
9. 9

   Heat a lightly oiled or buttered griddle or frying pan over medium heat. Pour about 1/4 cup of batter for each pancake and cook for 2-3 minutes per side, until golden brown.

   💡 Tip: Buckwheat pancakes are often thinner than wheat pancakes.
10. 10

    Serve the hot Vereshchaka spooned over or alongside the warm buckwheat pancakes. Garnish with fresh herbs if desired.